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A grape varietal, used in the production of red wine, originating in the Loire Region of France. Also grown in Australia, Canada, Chile, New Zealand, South Africa, the United States, and Argentina.

A grape varietal, used in the production of red wine, originating in the Loire Region of France. Also grown in Australia, Canada, Chile, New Zealand, South Africa, the United States, and Argentina.

Pronounced Broo-NELL-oh. A grape varietal, used in the production of powerful red wine, produced in the Tuscany region of Italy.

Pronounced bo-jo-lay. A regional wine from the town of Beaujolais in the Burgundy region of France. Beaujolais Nouveau (noovo) is a style of Beaujolais released annually on the 3rd Thursday of November.

Pronounced Bah-ROH-lo. A regional red wine from the town of Barolo, in the Piedmont region of Italy....

Pronounced bar-BEHR-uh. A grape varietal, used in the production red wine, originating in the Piedmont Region of Italy.

Descriptor of wine with rich flavor, smooth texture, and/or the aroma of melted butter or toasty oak.

A descriptor of smokey and/or toasty wine. Also refers to overripe grapes.

French for "dry". The term "Brut" appears on the label of dry champagne and sparkling wine. Brut is always drier than an Extra Dry bottling.

Term that describes the color of wine. Browning occurs as a red wine ages and/or the wine is exposed to excessive amounts of air.

Term for the notably clear and bright appearance of a wine that is free from sediment or cloudiness.

Wine descriptor most often applied to young dry reds with notable tannin and alcohol. Briary wines are aggressive and peppery with an earthy or wild berry character.

Term used when describing wines of the highest quality that were made from the best grape varieties (“Noble Grapes”).

Taste descriptor for primarily young full bodied red wines high in tannin and alcohol. Signifying strength, the expression “tooth-stainers” is occasionally applied to this style of wine.

A term used to describe various fragrances evident from the processing and/or ageing of wine. The bouquet is often referred to as the “nose” by judges.

Describes the impression of structure, density, fullness, thickness, or weight in your mouth after wine tasting.

Descriptor of wines that are robust and typically high in alcohol, lacking in aroma, and short on the palate.

French for white.

Characteristic of wine considered a fault if the bitterness dominates the aroma and/or taste of the wine.

Descriptive term for wine sharp in acid and tannin components.