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In reference to wine, "peronospera" is a fungal disease that has the ability to cause severe damage to the vine.

Term referring to the indentation on the bottom of some wine bottles.

A large wood barrel, or cask, which can hold from 70 to 135+ gallons of wine.

Descriptor of wine with the undesirable characteristic of pungent, sun-dried, overripe grapes.

When refering the the process of making wine, "pruning" refers to the cutting back of the grape vine during the winter season.

Descriptor of wine that contains a small amount of residual gas.

The process, when making wine, of pressing the juice out of grape skins.

Descriptor of a strong, intense wine.

Descriptor of wine with little or no acid and/tannin content, and high alcohol and body character. Wine is less balanced than a wine that is described as hearty or sturdy.

The stems, skin, and pips remaining after harvest. Is sometimes distilled making a raw brandy.

The variety of compounds present in grapes that determine a wines color, body, and pungency.

A vine disease cause by a pest attacking the roots of the vine.

The study of the biological cycle and phases of wine development throughout the year.

In reference to wine, a group of compounds that are found primarily in the skins and seeds of the grape.

In reference to wine, a measure of the intensity of acid in grape juice.

French term for a slightly sparkling wine. Also referred to as “perlant”. The small bubbles give the wine a lift, masking sweetness and providing a refreshing tingle.

A wine term referring to the length of time a taste/aroma sensation continues after it touches the palate.

South Africa term for a slightly sparkling wine. The small bubbles give the wine a lift, masking sweetness and providing a refreshing tingle.

French term for a slightly sparkling wine. Also referred to as “petillant”. The small bubbles give the wine a lift, masking sweetness and providing a refreshing tingle.

Descriptor of a wine with a delightful bouquet, synonym of floral.