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Sealed tanks used during the Charmat Method of fermentation, the adding of sugar and yeast to sparkling wine to create bubbles.

Most notably known as "Chardonnay". A grape varietal used in the production of white and sparkling wine.

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

Pronounced cab-air-Nay So-veen-yawn. A grape varietal, used in the production of robust red wines and white wines with blush hues, originating in the Bordeaux region of France.

The tasting of wine with, typically, no knowledge of the identity of the wine. At times, the tasters will know the type but not the winery they originate from.

A descriptor of wine that has a sweet, distinctive vanilla aroma. This is typically a characteristic of wine that has been aged in new oak barrels.

A particulary strong, meaty, savory flavor, in aged or fermented wine. Cooking with wine increases the umami.

In reference to wine making, "skin" is the outer layer of the grape that contains the pigments, flavonoids, and tannins essential to the production of red wine.

Descriptor of wine that is thin and a bit astringent, a complement for some wine styles.

A descriptor of wines that are named after wine producing districts.

The process of injecting carbon dioxide into wine to convert sugar into alcohol, an inferior process when compared to secondary fermentation in the production of sparkling wines.

Gas produced during the fermenting process of wine. Carbon dioxide gas is the cause of bubbles in sparkling wine.

Any of a variety of different types of wine that are used to enhance the flavor of food dishes, such as meat, poultry, seafood, stew, vegetables, and sauces, while they are being cooked.

Descriptor of wine that exhibits a mothball or rubbery aroma. Typically this aroma is the consequence of poor winemaking, the use of excessive sulfur dioxide.

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

Pronounced K'yahn-tee. A regional red wine produced in the appelation of Chianti in the Tuscany region of Italy.

A descriptor of wine. See “sharp” and “acidic”.

Descriptor of wine that is flavorful and full bodied, they are said to have “stuffing”.

Descriptor of wine comprised of a moderate amount of carbon dioxide resulting in a moderate amount of bubbles.

In reference to wine making, the "seed" is the segment of a grape that contains tannins.