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Pronounced shar-dunay. A grape varietal used in the production of white and sparkling wine. Where the Chardonnay varietal originated has not been verified, but it has definitely earned a reputation and a home in France’s Burgundy region.

In the United States, a term referring to a non-sparkling white or red wine with a minimum of 7 percent alcohol and a maximum of 14 percent alcohol.

A vague term suggesting that the flavors of fruit, the tannins, acidity, and the alcohol of a specific wine are pleasingly proportioned.

The title given to a person who is typically employed in a restaurant, food and beverage service company, or a similar occupation who is capable of providing a depth of knowledge regarding different types of wine, their use, the pairing with other foods, and general background information.

A winemaking term that describes the process of breaking up and “punching down” the skin cap into the fermenting juices of red wine.

A popular wine originating from the Portuguese Island of Madeira that is well known and served as an apéritif.

Pronounced zin-fan-dell. A grape varietal used in the production of red and rosé (referred to as "white zinfandel") wine.

Opposite of a "filtered wine".

A descriptor of a wine lacking in taste, body, and depth.

Descriptor of smooth, balanced wine with developed flavor.

Descriptor for an elegantly balanced wine.

Similar to other kosher foods, making a wine kosher involves processes and procedures that follow specific guidelines and laws established by the Jewish community.

Any variety of wine with an alcohol content that ranges between 14% and 24%, or that has a high-alcohol content that occurs naturally.

An unpleasant "nose" that presents itself when a bottle of wine is initially opened. The odor is most often the result of rotten grapes or unclean casks.

The tasting of numerous wines that are from the same vintage but originate from different wineries.

Microscopic organisms that manufacture the enzymes that convert sugar to alcohol, a process necessary for the fermentation of grape juice into wine.

A clear glass or plastic tube with a narrowed opening at either end, is used for sampling of wines in storage vessels.

Sherry with added salt. The sherry is undrinkable and is for cooking only.

A sweet wine, low in alcohol, made from fermented glutinous rice. Rice wine is an important ingredient in Asian cooking, used in glazes, marinades and sauces.

Any wine that is fermented for a second time, thus carbonated, is a sparkling wine.