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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.

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

A wine fortified by adding grape alcohol partway through the fermentation. The wine is kept in oak for a relatively short time, then fortified and aged in bottles.

A form of packaged wine that uses a plastic or reinforced paper liner with a spigot to hold the wine within a corregated box instead of glass bottles as containers.

A utensil that removes excess oxygen remaining in an opened bottle of wine in order to preserve the flavor of the wine for a longer length of time.

Descriptor of wine. “Delicate” wine is somewhat mild, light in fragrance, flavor, and body but is still attractive.

Blocks of cheese or cheese spreads that have been infused with wine to enhance the flavor of the cheese.

A French term for wine that contains 5 percent or less sugar, making it a semi-dry wine. A wine may be classified as demi-sec, which means "half dry" in French or sec, which means "dry".

Wine vinegar blended with raspberry juice for a flavor that has the sweetness of berries, yet is mildly acidic.

French term for dry.

A version of "blind tasting" where wines of different varietals are tasted at the same time. The challenge of "double blind tasting" is to determine the varietal and origin of the wine.

In reference to wine, a "dosage" is a mixture of sugar and wine that is added to sparkling wine and champagne.

Considered one of the four basic tastes perceived by taste buds. The four basic tastes: sweet, sour, bitter, salty.

Describes the quality of sourness, sharpness, and tartness of a wine. It is the taste in the mouth when consumed.

A beverage containing alcohol, which is produced from fermented grape juice. White wine is a nonsparkling wine, which may vary in color intensity and can be dry, which is nonsweet, semisweet, or sweet.

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.

A beverage containing alcohol, which is produced from fermented grape juice. Red wine is a nonsparkling wine that may vary in color intensity and can be dry, which is nonsweet, semisweet or sweet.

In reference to wine, a wine that is described as "young" is fresh, light, and fruity.