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The term used to describe the foam that forms after a sparkling wine or champagne has been poured out of the bottle.

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.

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

Any type of utensil or piece of equipment that is used to keep wine chilled. Depending on function, wine coolers may be a simple as a table top containers to cool wine as well as hand held totes to carry chilled wine or as elaborate as refrigerated units that hold many bottles of wine that can be maintained at specific temperatures.

Pronounced pee-noe-blahn. A grape varietal, used in the production of white wine, originating in the Alsace region of France.

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.

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

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.

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.

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.

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