Wine Glossary
France Bourgogne Beaune vineyard

Helpful Terms

A | B | C | D | E | F | G | H | I J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z

A

  • Acidity - the quality in wine that gives it its crispiness and vitality. A proper balance of acidity must be struck with the other elements of a wine, or else the wine may be said to be too sharp, having disproportionately high levels of acidity, or too flat, having disproportionately low levels of acidity.
  • Acrid - a tasting term for a wine with overly pronounced acidity or vinegar. This is often apparent in cheaper red wines.
  • Aftertaste - a tasting term for the taste left on the palate after wine has been swallowed.
  • Aging barrel - a barrel, often made of oak, used to age wine or distilled spirits.
  • Alcohol - generally refers to ethanol, a chemical compound found in alcoholic beverages.
  • Altar wine - the wine used by the Catholic and Protestant Church in celebrations of the Eucharist.
  • Alternative wine closures - various substitutes used in the wine industry for sealing wine bottles in place of traditional cork closures.
  • Amphora - A type of ceramic vase, used for transporting and storing wine in ancient times.
  • Angel's share - The portion of a wine in an aging barrel that is lost to evaporation.
  • Anthocyanin - phenolic pigments that give red wine its color.
  • A.O.C. - abbreviation for Appellation d'Origine Contrôlée, (area of controlled or distinct origin), as specified under French law. The AOC laws specify and delimit the geography from which a particular wine may originate and methods by which it may be made. The regulations are administered by the Institut National des Appellations d'Origine (INAO).
  • Appellation - a geographically-based term to identify where the grapes for a wine are grown.
  • Aroma - the smell of a wine. The term is generally applied to younger wines, while the term Bouquet is reserved for more aged wines. There exist fruity wines, earthy wines (taste of mushroom, under wood, dried leaves), spicy wines (cinnamon, clove, pepper, Indian spices), and wines with aromas of herbs (mint, hay, rosemary, Provence herbs).
  • Assemblage - assemblage is the blending of several wines, generally from different grape varieties and independently vinified. These are often somewhat disappointing.
  • B

  • Balance - The harmonious relationship of the components of wine (acids, fruit, tannins, and alcohol) which affect taste. A wine is well-balanced when none of those characteristics dominates and the proportion of smooth and harsh in the wine tastes comfortable.
  • Barrel - A hollow cylindrical container, traditionally made of wood staves, used for fermenting and aging wine and sometimes called a cask.
  • Barrique - The French name for a 225 liter Bordeaux style barrel (Bordeaux hogshead) that can yield 24 cases of 12 bottles each.
  • Baumé - A measure of the sugar concentration in the juice or wine.
  • Beeswing - A light sediment, chiefly mucilage, found in Port.
  • Bentonite - A type of clay used in wine clarification.
  • Berthomeau Report - Commissioned by French Ministry of Agriculture to better position the wine industry for the future.
  • Biodynamic wine - Wines produced by the principles of biodynamic agriculture which is a method of organic farming that treats farms as unified and individual organisms, emphasizing a balance of the development and interrelationship of the soil, plants, animals as a closed, self-nourishing system.
  • Blanc de Blancs - A white wine, often sparkling, made exclusively from white grapes, and often Chardonnay.
  • Blanc de Noirs - A white wine, usually sparkling, made from red grapes.
  • Blending - The mixing of two or more different wines together by winemakers to produce a consistent finished wine that is ready for bottling. Laws generally dictate what wines can be blended together, and what is subsequently printed on the wine label.
  • Blind tasting - Tasting and evaluating wine without knowing what it is.
  • Body - A tasting term describing the weight and fullness of a wine that can be sensed. A wine may be light, medium, or full -bodied. As a less specific term than texture, wines rich in concentration, extract, alcohol, tannin, and glycerol may be described as full-bodied.
  • Bouquet - Includes all the different smells of a wine. Aroma applies more to young wines while Bouquet applies to matured wines. Cordial wines are pleasant tasting with no salient features and easy to drink.
  • Botrytis cinerea - or Noble Rot that can pierce grape skins causing grape dehydration. The resulting grapes produce a highly prized sweet wine, generally dessert wine.
  • Bottle shock - Also known as bottle-sickness, a temporary condition of wine characterized by muted or disjointed fruit flavors. It often occurs immediately after bottling or when fragile wines are shaken in travel. After several days the condition usually disappears.
  • Bottle variation - The degree to which bottled wine of the same style and vintage can vary.
  • Brandy - a liquor made from distilled wine and is often the source of additional alcohol in fortified wines.
  • Bright - describes a wine that has high clarity and very low levels of suspended solids.
  • Brix - A measurement of the dissolved sucrose level in a wine.
  • Brut - A term for a very dry champagne or sparkling wine. Drier than extra dry.
  • Bung - A stopper used to seal a bottle or barrel. Commonly used term for corks.
  • Burnt wine - Another name for Brandy, a liquor made from distilled wine and is often the source of additional alcohol in fortified wines.
  • Butt - An old English unit of wine casks, equivalent to about 477 litres (126 US gallons/105 imperial gallons).
  • C

  • Cabernet Sauvignon - a variety of red grape mainly used for wine production, and is, like Chardonnay, one of the most widely -planted of the world's noble grape varieties.
  • Canopy - The parts of the grape vine that are above ground, in particular the shoots and leaves.
  • Canopy management - A range of viticultural techniques applied to vineyards to manipulate the vine canopy. This is performed for vine shape, limiting direct sunlight and disease control, in order to create an optimal growing environment.
  • Capsule - The plastic or foil that covers the cork and part of the neck of a wine bottle.
  • Carbonic maceration - A winemaking practice of fermenting whole grapes that have not been crushed.
  • Cave - French for cellar or where a collection of wines are stored.
  • Cave Cooperative - A winery or cellar that's jointly owned and operated by a group of small producers to started in an effort to spread the cost of facilities, equipment and marketing among the participants. Many French towns have one where wines may be bought and sampled.
  • Cellaring - To age wine for the purpose of improvement or storage. Cellaring may occur in any area which is cool 53°-59° (12-15C), dark, free from drastic temperature change, and free from vibrations. Bottled wines are typically cellared on their sides.
  • Chai - A wine shed, or other storage place above ground, used for storing casks, common in Bordeaux. Usually different types of wine are kept in separate sheds. The person in charge of vinification and ageing of all wine made at an estate, or the chais of a négociant, is titled a Maître de Chai.
  • Champagne flute - A piece of stemware having a long stem with a tall, narrow bowl on top.
  • Chaptalization - A winemaking process where sugar is added to the Must to increase the alcohol content in the fermented wine. This is often done when grapes have not ripened adequately.
  • Chardonnay - A type of wine and one of the noble white varietals.
  • Charmat process - a bulk process or method where sparkling wines receive their secondary fermentation in large tanks, rather than individual bottles as seen in Méthode champenoise.
  • Château - a house, with or without fortifications, originally and still most frequently in French-speaking regions and often having an accompanying vineyard. A fortified château (or castle) is called a château fort.
  • Chianti - Italy's most famous wine derived from the Sangiovese grape.

D

  • Claret - a British name for Bordeaux wine. Also a semi-generic term for a red wine similar in style to a Bordeaux.
  • Clarification - A winemaking process involving the fining and filtration of wine to remove suspended solids and reduce turbidity.
  • Cold stabilization - A winemaking process where wine is chilled to near freezing temperatures for several weeks to encourage the precipitation of tartrate crystals.
  • Cork - A wine bottle stopper (closure) made from the thick outer bark of the cork oak tree.
  • Corked - A tasting term for a wine that has cork taint.
  • Corkscrew - A tool, comprising a pointed metallic helix attached to a handle, for drawing corks from bottles.
  • Cork taint - A type of wine degradation or fault describing undesirable aromas and flavours in wine often attributed to mold growth on chlorine bleached corks.
  • Country wine - fruit wine.
  • Crackling - semi-sparkling wine which is slightly effervescent. Also called frizzante.
  • Crémant - French sparkling wine not made in the Champagne region.
  • Crust - the sediment, generally potassium bitartrate, that adheres to the inside of a wine bottle.
  • Cult wines - Wines for which committed buyers will pay large sums of money because of their desirability and rarity.
  • Cuvaison - The French term for the period of time during alcoholic fermentation when the wine is actually in contact with the solid matter such as skin, pips, stalks, in order to extract more colour, flavour and tannins.
  • Cuve - A large vat used for fermentation.
  • Cuvée - A wine blended from several vats or batches, or from a selected vat. Also used in Champagne to denote the juice from the first pressing of a batch of grapes.
  • Decanting - The process of pouring wine from its bottle into a decanter to separate the sediment from the wine sediment, to provide oxygen, and to release its aromas.
  • Dégorgement - The removal of sediment from bottles that results from secondary fermentation.
  • Demi - Moderately sweet to medium sweet sparkling wines.
  • Devatting - the process of transferring red wine from the fermentation tank before or after the alcoholic fermentation into an other tank, leaving the pomace and what solids have been pressed in the emptied tank.
  • Diurnal temperature variation - The variation in temperature that occurs in a wine region from daytime to nighttime.
  • DO - the abbreviation for Denominación de Origen, or place name which is Spain's designation for wines whose name, origin of grapes, grape varieties and other important factors are regulated by law. Also, the abbreviation for dissolved oxygen or the degree of oxygen saturation in a wine, which strongly affects oxidation of the wine and its ageing properties.
  • DOC - the abbreviation for Denominazione di Origine Controllata, or controlled place name. This is Italy's designation for wine whose name, origin of grapes, grape varieties and other important factors are regulated by law. It is also the abbreviation for Portugal's highest wine category, which has the same meaning in that country.
  • DOCG - the abbreviation for Denominazione di Origine Controllata e Garantita, or controlled and guaranteed place name, which is the category for the highest ranking wine in Italy.
  • Doux - The French word for sweet and usually refers to the sweetest category of sparkling wines.
  • Drawing off - Devatting.
  • Drip dickey - a wine accessory that slips over the neck of a wine bottle and absorbs any drips that may run down the bottle after pouring - preventing stains to table cloths, counter tops or other surfaces.
  • Dry - wines with zero or very low levels of residual sugar. The opposite of sweet, except in sparkling wines, where dry indicates sweet.
  • E

  • Enology - American English spelling of oenology or the study of wine.
  • en Tirage - French for in-pulling, refers to the period of time in which bottled sparkling wine is in contact with lees generated during secondary fermentation. Part of the Méthode Champenoise process.
  • Extract - Everything in a wine except for the water, sugar, alcohol, and acidity. The term refers to the solid compounds such as tannins and higher levels of extract results in more colour and body, which may be increased by prolonging the wine's contact with the skins during cuvaison.
  • Extra dry - A champagne or sparkling wine with a small amount of residual sugar (slightly sweet). Not as dry as Brut.
  • F

  • Fault - An unpleasant characateristic of wine resulting from a flaw with the winemaking process or storage conditions.
  • Fermentation - The conversion of grape sugars into alcohol by yeast.
  • Fining - A clarification process where flocculants, such as bentonite or egg white, are added to the wine to remove suspended solids.
  • Finish - A tasting term for the lingering aftertaste after a wine has been swallowed.
  • Flabby - A tasting term used to indicate a wine lacking in structure, often marked by low acidity.
  • Flagon - A glass bottle that holds two liters of (usually inexpensive) table wine.
  • Flor - The yeast responsible for the character of dry Sherries.
  • Fortified wine - a wine to which alcohol has been added, generally to increase the concentration to a high enough level to prevent fermentation.
  • Free run - the juice obtained from grapes that have not yet been pressed.
  • Fruit wine - A fermented alcoholic beverage made from non-grape fruit juice which may or may not include the addition of sugar or honey. Fruit wines are always called something wines (e.g., plum wine), since the word wine alone is often legally defined as a beverage made only from grapes.
  • G

  • Gewürztraminer - A white wine grape variety from the region of Alsace in France.
  • Grafting - a method in plant propagation where the tissues of one plant are encouraged to fuse with those of another in order to favor the development of solid vine stock.
  • Grape juice - The free-run or pressed juice from grapes. Unfermented grape juice is known as Must.
  • Grenache - A red wine grape from the Rhône Valley of France, and also Spain. In the southern Rhône area, Grenache replaces Syrah as the most important grape (Syrah being more important in the north.
  • Green harvest - The harvesting of green (unripe) grapes in an attempt to increase the yield of quality grapes.
  • H

  • Hard - A tasting term for a wine that contains too much tannin and is therefore unpleasant. Hard wines often take a long time to mature.
  • Hectare - A metric measure that equals 2.471 acres or 10,000 m.
  • Hogshead - A wine barrel that holds approximately 63 gallons (239 litres).
  • I

    J

  • Jeroboam - A large bottle holding three litres, the equivalent of four regular wine bottles.
  • K

  • Kosher wine - Wine that is produced under the supervision of a rabbi so as to be ritually pure or clean. Although commonly sweet, it need not be so.
  • L

  • Late harvest wine - Also known as late-picked, wine made from grapes that have been left on the vine longer than usual. Usually an indicator for a very sweet or dessert wine.
  • Lees - Wine sediment that occurs during and after fermentation, and consists of dead yeast, grape seeds, and other solids. Wine is separated from the lees by racking.
  • Legs - The tracks of liquid that cling to the sides of a glass after the contents have been swirled. Often said to be related to the alcohol or glycerol content of a wine. Also called tears.
  • Lightstruck - A tasting term for a wine that has had long exposure to ultraviolet light causing wet cardboard type aroma and flavour.
  • Liqueur de tirage - Term for a liquid containing saccharose and yeast used to effect the second fermentation in sparkling wine production.
  • Liqueur d'expedition - Term for shipping liquid used to top up and possibly sweeten sparkling wine after disgorging. Usually a solution of saccharose in base wine.
  • Liter - A metric measure of volume equal to 33.8 U.S. fluid ounces or 35.2 Imperial fluid ounces.
  • Look - A tasting term for the casual sensory evaluation of a wine.
  • M

  • Maceration - The contact of grape skins with the Must during fermentation, extracting phenolic compounds including tannins, anthocyanins, and aroma.
  • Madeirized - A wine showing Madeira-like flavour, generally evidence of oxidation. Sometimes used to describe white wine that has been kept long past its prime.
  • Magnum - A bottle holding 51 ounces (1.5 liters), the equivalent of two regular wine bottles.
  • Malolactic fermentation - Also known as malo or MLF, is a secondary fermentation in wines by lactic acid bacteria during which tart tasting malic acid is converted to softer tasting lactic acid.
  • Marc - French for fruit skins. (pomace).
  • Merlot - is used as both a blending grape and for varietal wines. Merlot-based wines usually have medium body with hints of berry, plum, and currants.
  • Méthode Champenoise - Process where sparkling wines receive a second fermentation in the same bottle that will be sold to a retail buyer.
  • Methuselah - A large bottle holding 203 ounces (6 liters), the equivalent of eight regular wine bottles.
  • Microoxygenation - The controlled exposure of wine to small amounts of oxygen in the attempt to reduce the length of time required for maturation.
  • Midpalate - A tasting term for the feel and taste of a wine when held in the mouth.
  • Millerandage - A term referring to a viticultural problem in which grape bunches contain berries of greatly differing size and levels of maturity. Caused by cool weather during flowering.
  • Mis en bouteille au château - French label indication for being bottled at the winery, usually in the Bordeaux wine region.
  • Mud - Wine sediment that occurs during and after fermentation, and consists of dead yeast, grape seeds, and other solids. Wine is separated from the lees by racking.
  • Must - Unfermented grape juice, including pips, skins and stalks.
  • Must weight - The level of fermentable sugars in the Must and the resultant alcohol content if all the sugar was converted to ethanol.
  • N

  • Nebuchadnezzar - A large bottle holding 507 ounces (15 liters), the equivalent of 20 regular wine bottles.
  • Négociant - French for wine trader. A wine merchant who assembles the produce of smaller growers and winemakers and sells the result under its own name.
  • New World wine - Wines produced outside of the traditional wine growing areas of Europe and North Africa.
  • Noble rot - Another name for the Botrytis cinerea mold that can pierce grape skins causing dehydration. The resulting grapes produce a highly prized sweet wine, generally dessert wine.
  • Nose - A tasting term for the aroma or bouquet of a wine.

    O

  • Oak chips - Small pieces of oak wood used in place of oak barrels in fermenting and/or aging wine.
  • Oechsle, Öchsle or degrees Oechsle - a measure of must weight
  • Oenology - The science of wine and winemaking.
  • Oenophile - A wine afficionado or connoisseur.
  • Off -dry - A wine that has the barest hint of sweetness; a slightly sweet wine in which the residual sugar is barely perceptible.
  • Old vine - Description of wine produced from vines that are notably old.
  • Old World wine - Wines produced inside of the traditional wine growing areas of Europe and North Africa.
  • P

  • Phylloxera - phylloxera aphids were accidentally brought to Europe from North America and consequently ate through the roots of European grapevines destroing thousands of kilometers of vineyards in France alone. After discovery of the cause of the blight, root stocks that were resistant to phylloxera were brought from California and original french cuttings grafted onto them
  • Palate - A tasting term for the feel and taste of a wine in the mouth.
  • pH - An acronym for potential hydrogen which is a measure of acidity. The lower the pH, the higher the acidity.
  • Pip - Grape seeds.
  • Pipe - A cask holding two hogsheads or 126 U.S. gallons of wine.
  • Plan Bordeaux - A proposal for enhancing the economic status of the wine industry in Bordeaux.
  • Plonk - British-English slang for an inexpensive bottle of wine.
  • Pomace - The skins, stalks, and seeds that remain after making wine. Also called marc.
  • Potassium sorbate - A wine stabilizer and preservative.
  • Proof - The alcohol content of a beverage. In the United States, proof represents twice the alcohol content as a percentage of volume. Thus, a 100 proof beverage is 50% alcohol by volume and a 150 proof beverage is 75% alcohol. In the Imperial system, proof, (or 100% proof), equals 57.06% ethanol by volume, or 48.24% by weight. Absolute or pure ethanol is 75.25 over proof, or 175.25 proof.
  • Puncheon - A wine barrel that holds approximately 84 U.S. gallons (318 liters).
  • Punt - The indentation found in the base of a wine bottle. Punt depth is often thought to be related to wine quality, with better quality wines having a deeper punt.
  • Q

  • Quality - Price Ratio or QPR. A designation for rating wine based on the ratio of its quality and its price. The higher quality and less expensive price a wine has, the better the ratio.
  • R

  • Racking - The process of drawing wine off the its sediment, such as lees, after fermentation and moving it into another vessel.
  • Rehoboam - A large bottle holding 152 ounces (4.5 liters), the equivalent of six regular wine bottles.
  • Rémuage - part of the Méthode Champenoise process whereby bottles of sparkling wine are successively turned and gradually tilted upside down so that sediment settles into the necks of the bottles in preparation for degorgement. Part of the Méthode Champenoise process. (riddling)
  • Reserve - A term given to wine to indicate that it is of higher quality than usual.
  • Residual sugar - Also known as RS, the level of sugar that remains unfermented in a wine. See also sweetness of wine.
  • Reverse osmosis - A process used to remove excess water from wine.
  • Riddling - Also known as Rémuage in French, part of the Méthode Champenoise process whereby bottles of sparkling wine are successively turned and gradually tilted upside down so that sediment settles into the necks of the bottles in preparation for degorgement. Part of the Méthode Champenoise process.
  • Robe - is the color of the wine.
  • Rosé - Pink wines that are produced from the shortened contact of red wine juice with its skins, reducing the red color of the wine. These wines can also be made by blending a small amount of red wine with white wine.
  • Ruby - A style of Port wine that is generally sweet.
  • S

  • Salmanazar - A large bottle holding 304 ounces (9 liters), the equivalent of 12 regular wine bottles.
  • Screwcap - An alternative to cork for sealing wine bottles, comprising a metal cap that screws onto threads on the neck of a bottle. Also called a Stelvin.
  • Sec - French for dry, except in the case of Champagne, where it means semi-sweet.
  • Secondary fermentation - Most commonly the term is used to refer to the continuation of fermentation in a second vessel. For example, moving the wine from a stainless steel tank to an oak barrel.
  • Sherry - A fortified wine that has been subjected to controlled oxidation to produce a distinctive flavor.
  • Syrah - (Shiraz) is a dark-skinned variety of grape used to make both varietal and blended red wines.
  • Sommelier - A trained wine expert that often works in fine restaurants.
  • Sparkling wine - Effervescent or bubbly wine containing significant levels of carbon dioxide.
  • Spinning cone column - Used to reduce the amount of alcohol in a wine.
  • Split - A wine bottle that holds approximately 6 oz (175-187 mL) or one-fourth the equivalent of a typical 750 mL bottle.
  • Stelvin - A brand of screwcap.
  • Still wine - A wine that is not sparkling wine.
  • Stoving wine - A production method of artificially mellowing wine by exposing it to heat.
  • Sulfites - Compounds (potassium metabisulfite or sodium metabisulfite) which are added to wine to prevent oxidation and microbial spoilage.
  • Sulphur dioxide - A substance used in winemaking as a preservative.
  • Sweetness - Defined by the level of residual sugar in the final liquid after the fermentation has ceased. How sweet the wine will actually taste is also controlled by factors such as the acidity and alcohol levels, the amount of tannin present, and whether the wine is sparkling.
  • Syndicat des Vins de Bordeaux et Bordeaux Superieur - An organization representing the economic interests of wine producers in Bordeaux.
  • T

  • Table wine - Generally any wine that is not sparkling or fortified. In the United States these wines must also be between 7% and 14% alcohol by volume. Also used to describe a wine that is considered a good, everyday wine.
  • Tannin - Polyphenolic compounds that give wine a bitter, dry, or puckery feeling in the mouth. Tannin is to red wine what acidity is to white wine, its structure, and is detected at the back of the tongue.
  • Tart - A tasting term describing a wine high in acidity. Often displayed by young, unripe wines.
  • Tartaric acid - The most important acid found in grapes.
  • Tasting flight - Refers to a selection of wines, usually between three and eight glasses, but sometimes as many as fifty, presented for the purpose of sampling and comparison.
  • T budding - A technique that permits grafting of different grape varieties onto existing rootstocks in a vineyard.
  • Tears - The tracks of liquid that cling to the sides of a glass after the contents have been swirled. Often said to be related to the alcohol or glycerol content of a wine and also called legs.
  • Terroir - French for soil, the physical and geographical characteristics of a particular vineyard site that give the resultant wine its unique properties.
  • Texture - A tasting term for the mouthfeel of wine on the palate.
  • Thief - A tubular instrument for removing a sample from a cask or barrel. Also called a pipe.
  • Toast - The charcoal that is burned into the inside of wine casks.
  • Transparency - The ability of a wine to clearly portray all unique aspects of its flavor-fruit, floral, and mineral notes.
  • Tun - A wine cask that holds approximately two butts, or 252 U.S. gallons.
  • Typicity - A wine tasting term used to describe how much a wine expresses the typical characteristics of the varietal.
  • U

  • Ouillage - Also known as headspace, the unfilled space at the top in a wine bottle, barrel, or tank.
  • Unoaked - Also known as unwooded, refers to wines that have been matured without contact with oak such as in aging barrels.
  • V

  • Varietal - Wines made from a single grape variety.
  • VDQS - Vin délimité de qualité supérieure
  • Vermouth - A fortified wine that has been flavored with as many as 40 herbs and spices.
  • Vertical and horizontal wine tasting - In a vertical tasting, different vintages of the same wine type from the same winery are tasted. This emphasizes differences between various vintages. In a horizontal tasting, the wines are all from the same vintage but are from different wineries. Keeping wine variety or type and wine region the same helps emphasize differences in winery styles.
  • Vigneron - French wine grower.
  • Vignoble - French for vineyard
  • Vin - French for wine.
  • Vin de paille - French for straw wine, a dried-grape wine.
  • Vine - A plant on which grapes grow.
  • Viniculture - The art and science of making wine. Also called enology (or oenology). Not to be confused with viticulture.
  • Vinification - The process of making grape juice into wine.
  • Vin jaune - French for yellow wine, a wine fermented and matured under a yeast film that protects it, similar to the flor in Sherry production.
  • Vintage - The year in which a particular wine's grapes are harvested. When a vintage year is indicated on a label, it signifies that all the grapes used to make the wine in the bottle were harvested in that year.
  • Viticulture - The cultivation of grapes. Not to be confused with viniculture.
  • W

  • Waiter's friend - a portable type of type corkscrew which folds up easily.
  • Wine cellar - A cool, dark location in which wine is stored, often for the purpose of aging.
  • Wine fault - Undesirable characteristics in wine caused by poor winemaking techniques or storage conditions.
  • Wine press - A device, comprising two vats or receptacles, one for trodding and bruising grapes, and the other for collecting the juice.
  • Winery - A building, property, or company that is involved in the production of wine.
  • Wine tasting - The sensory evaluation of wine, encompassing more than taste, but also mouthfeel, aroma, and color.
  • Y

  • Yeast - A microscopic unicellular fungus responsible for the conversion of sugars in Must to alcohol. This process is known as alcoholic fermentation.
  • Young - Wine that is not matured and usually bottled and sold within a year of its vintage.
  • Z

  • Zymology - The science of fermentation.


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