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The tasting of numerous wines that are from the same vintage but originate from different wineries.

The tasting of wine with the purpose of analyzing the quality of the wine. The serious wine taster follows strict guidelines in terms of proper equipment (white table cloths, decanters, etc.

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.

The tasting of wine from different years, but originating from the same winery. These wines are most often contiguous years.

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.

Term used by professional wine tasters when referring to the bouquet or aroma of a wine. "Bouquet" is a term used to describe various fragrances evident from the processing and/or ageing of wine.

Similar in appearance to an enlarged oyster cracker, this type of cracker is served after tasting different varieties of wine.

The purpose of swirling wine in a glass is to oxygenate the wine. When oxygen is introduced to a wine it releases the chemical components that produce those aromas we search for and is thought to smooth the taste of the wine.

Sensation detected by the tongue. There are four basic tastes perceived by taste buds. The four basic tastes: sweet, sour, bitter, salty.

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

A descriptor of a wine lacking in taste, body, and depth.

Any variety of wine with an alcohol content that ranges between 14% and 24%, or that has a high-alcohol content that occurs naturally.

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.

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