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A vague term suggesting that the flavors of fruit, the tannins, acidity, and the alcohol of a specific wine are pleasingly proportioned.

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.

Pronounced kawr-byayr. A wine producing district in the Languedoc-Roussillon region of France. A majority of wines produced in Corbières AC is red (94%), rosé (4%) and white (2%) are produced in small quantities.

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.

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.

A grape varietal, used in the production of red and sparkling wines, originating in the Burgundy region of France.

A grape varietal, used in the production of red and sparkling wines, originating in the Burgundy region of France.

A grape varietal, used in the production of red and sparkling wines, originating in the Burgundy region of France.

Pronounced bore-DOUGH. A regional white wine produced in the Bordeaux region of France. The Bordeaux is also a major city in France.

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.

When applied to wine, it is the practice of giving wine an opportunity to breathe by opening the bottle and pouring the contents into a glass or or a container in order to expose the wine to volumes of air.

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

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.