Wine Dictionary
Your ultimate guide to the world of wine terminology. Learn new terms and impress your friends with your wine knowledge.
A
Acidity
A key component that gives wine its tart and crisp character. Acidity makes your mouth water and helps wine pair well with food.
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Aeration
The process of deliberately exposing wine to oxygen to soften its flavors and release aromas, often done with young, tannic red wines.
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B
Body
The impression of weight and viscosity of the wine in your mouth. Wines are typically described as light-bodied, medium-bodied, or full-bodied.
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Brut
A term used to describe the sweetness level of sparkling wine. Brut is a dry style, with very little residual sugar.
C
Cellaring
Storing wine for aging purposes, ideally in a cool, dark place with stable temperature and humidity to allow it to mature.
Corked
A term for a wine contaminated by cork taint (TCA). It results in undesirable aromas resembling musty cardboard or a damp basement.
D
Decanting
The process of pouring wine from its bottle into a separate container (a decanter) to separate it from sediment and to aerate it.
E
Enology
The science and study of all aspects of wine and winemaking, from the grape to the bottle.
F
Fermentation
The process where yeast converts the sugar in grape juice into alcohol and carbon dioxide, turning it into wine.
M
Malolactic Fermentation
A secondary fermentation in which tart malic acid is converted to softer, creamier lactic acid. Common in red wines and some white wines like Chardonnay.
N
Nose
The aroma or bouquet of a wine. "Nosing" a wine involves smelling it deeply to identify its various scents before tasting.
O
Organic Wine
Wine made from grapes grown without artificial or synthetic chemicals, such as herbicides and pesticides.
P
Punt
The indentation at the bottom of many wine bottles. It adds structural integrity and helps collect sediment as the wine ages.
R
Residual Sugar (RS)
The amount of natural grape sugar that remains in the wine after alcoholic fermentation stops. It determines the sweetness of the wine.
S
Sommelier
A trained and knowledgeable wine professional, typically working in fine restaurants, who specializes in all aspects of wine service.
T
Tannin
A naturally occurring polyphenol found in grape skins, seeds, and stems. It creates a drying sensation and adds structure and aging potential to wine.
U
Ullage
The empty space in a wine bottle or barrel between the wine and the cork or lid. An excessive amount in an old bottle can indicate poor storage.
V
Vintage
The year in which the grapes for a particular wine were harvested. A "non-vintage" (NV) wine is a blend of wines from different years.
W
Weight
Similar to "Body," it describes the sensation of richness, fullness, or viscosity of a wine on the palate.
Y
Yeast
Microscopic fungi that are responsible for converting sugar into alcohol during fermentation. Can be either cultured or naturally occurring (wild).
Z
Zinfandel
A popular red grape variety in California, known for making a wide range of styles from robust red wines to semi-sweet rosé (White Zinfandel).