Wine Glossary

Acidity – An important component in all wines. Acidity can lend crispness and life to wine and acidity levels mark the difference between a wine that is bright and refreshing and one that is soft or flabby.

AOC – French labeling term. When you see Appellation d’Origine Controlee (AOC or AC) on the label of a French wine, it assures you that the wine meets the strictest national quality standards, from the origin of the grapes to the winemaking methods used.

Appellation – A defined area where grapes are grown. Champagne in France is an example of an appellation. California’s appellations include both Napa and Sonoma Valley’s.

Aroma - The scent of a wine. White wines tend to have aromas of pale colored fruits (citrus, peach or melon). Red wines tend to have aromas of darker colored fruits (strawberry, cherry or plum).

Astringency – The pucker, or excessive dryness you may experience in a red wine due to the tannins. Astringency in a young wine usually suggests longevity.

Backbone – The texture of a wine created by acidity, tannins, or both. Big, full-bodied reds are usually said to have a good deal of backbone. Wines without backbone taste softer and are gentler on the palate.

Balance – The mix of flavor components in wine, including: fruit, acids, alcohol, tannins, sugar, and oaks. Part of the winemaker’s art is to balance the sum of all the parts into a harmonious whole.

Barrel Fermentation – Fermenting wine in wood barrels, usually oak, as distinct from fermenting in stainless steel. The resulting wine is usually more rich and complex, but can be potentially less true to the original varietal flavor.

Big – A general description for wines that are either very full or intense in flavor.

Blending – The mixing of fruit or wines from different vintages, geographies, and varieties. While less expensive wines are usually blends, there is also a wealth of excellent high-end blends.

Bodega – Spanish term for winery, wine warehouse, or wine storage area, typically above ground.

Body - Refers to the weight of a wine in your mouth. Wines are usually described as light, medium or full-bodied.

Bouquet – The nose of the wine. The olfactory, or sense of smell, is vital in appreciating wine as it accounts for as much as 85% of the sense of taste.

Breathing – Also known as aeration. Allowing a wine to breathe means opening the bottle (usually red wine) 30 minutes or more before drinking so that the flavors can open up as they are exposed to the oxygen. Decanting also achieves this goal.

Brix – Winemaker’s term that indicates the sugar content of unfermented grape juice, and therefore the projected alcohol content of the finished wine.

Buttery – Used as a flavor descriptor in reference to rich, full-bodied Chardonnays that have typically gone through malolactic fermentation.

Cap – The grape solids skins, stems, and such that rise to the top of fermenting red wine. The cap is frequently punched back down into the fermenting juice to impart the red color and tannins in the skins into the wine.

Cask – A large wood barrel used for storing or making wine.

Castello – Italian term for castle or winery estate.

Chateau – French term for castle, winery estate, or vineyard.

Finish – The lasting impression of a wine, the aftertaste.

Flight – Two or more wines tasted side by side for the purpose of comparison.

Fruity – Describes a wine with abundant or pronounced fruit flavors.

Hot – Refers to an excessive level of alcohol.

Malolcatic Fermentation – A chemical process that takes place after the primary fermentation. It can help to soften a wine’s acidity and add flavor complexity. In white wines, this is perceived as a buttery richness.

New World – Refers to wine produced outside the traditional wine producing nations of Europe (for example – the United States, Australia, New Zealand).

Old World – Refers to wines from traditional wine producing nations (for example – France, Italy, Spain, Portugal and Germany).

Reserve – Has no legal definition, but is often used by wineries to designate their best quality wines.

Tannin – Derived from the skins and stems of grapes, as well as oak barrels. This substance balances the fruit and sweetness of a wine and gives red wine the ability to age properly.

Terroir – The French concept that the flavor and character of a wine will reflect the soils and climate of its origin. Each individual growing site is said to have its own terroir.

Texture – The mouth feel of a wine, especially on the finish. In red wines, the texture is determined primarily by tannins and might be described as silky, smooth or rough.

Variety – The specific type of grape used in the wine. The resulting wine, if it comprises purely or predominately one variety, is called “varietal” wine. Chardonnay and Cabernet Sauvignon are examples of varieties often bottled as varietals.

Vintage – The year in which the grapes for a wine were harvested.

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