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Descriptor of wine. Suggests that the wine exhibits characteristics "of the earth" in which it was grown and possesses the flavors derived from the grapes.

Most notably known as "Montepulciano". A grape varietal, used in the production of deep ruby red wines, originating in the Abruzo and Marche regions of Italy.

Most notably known as "Montepulciano". A grape varietal, used in the production of deep ruby red wines, originating in the Abruzo and Marche regions of Italy.

A grape varietal most notably known as Montepulciano, used in the production of deep ruby red wines, originating in the Abruzo and Marche regions of Italy.

A grape varietal most notably known as Gamay, used in the production of red wine, originating in the Beaujolais region of France.

Pronounced voo-vray. A regional white wine from the Vouvray section of the Loire Valley in France. Vouvray wine is produced with the Chenin Blanc grape varietal, the only varietal surrounding the area of Vouvray.

German term for Icewine. White wine produced from grapes that are kept on the vine until the first deep frost.

Pronounced Mawn-teh-pool-chah-naw. A grape varietal, used in the production of deep ruby red wines, originating in the Abruzo and Marche regions of Italy.

Pronounced Shah-toh-nuhf-doo-pahp. A regional red wine produced in the appelation of Châteauneuf-du-Pape in the Rhône region of France.

Pronounced bar-BEHR-uh. A grape varietal, used in the production red wine, originating in the Piedmont Region of Italy.

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

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.

Descriptor of wine that is not quite dry but the sweetness of the wine is too weak to describe the wine as sweet.

Wine term describing a secondary fermentation occurring in the barrel. The result can be a minor fault if the resulting gas remains trapped in the bottle.

A required code on a wine label that identifies the exact lot of the wine. The lot number distinguishes wines that, based on the rest of the label, would appear to be the same.

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

Often a descriptor of wine with great smoothness and richness. A “Fleshy” wine is fatter than a meaty wine.

The process of removing floating, solid particles from wine by pumping the wine through various sorts of filters.

Term used on a wine label indicating a sparkling wine or champagne is not-quite dry. Extra dry is synonymous of semi dry.

A process of adding sugar to the must (unfermented wine), resulting in a wine with high alcohol content.