The wine glossary, A to Z.

Fermented grape juice, though the term can apply to fermented beverages from other fruits. The foundation of everything we'll explore.

The fruit that forms wine's foundation. Different grape varieties create dramatically different wines, much like how different apples create different flavors.

The year grapes were harvested. This matters because weather conditions vary dramatically year to year, affecting the wine's character.

A wine made primarily from one grape variety, like Chardonnay or Cabernet Sauvignon. Think of this as the wine's family name.

A wine made from multiple grape varieties mixed together, creating complexity that no single grape could achieve alone.

The complete environment where grapes grow, including soil, climate, and geography. This French concept explains why identical grapes taste different when grown in different places. In France, terroir encompasses the soil, the climate and human action that shaped the vineyards.

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A legally defined wine region with specific rules about grape growing and winemaking. It's like a quality passport for wine.

A genetic variant of a grape variety, with subtle differences in flavor, color, or growing characteristics. Different clones of the same variety can produce noticeably different wines.

When grapes are picked. Timing is crucial because it determines sugar levels, acidity, and flavor development. It takes place at the end of summer or beginning of autumn — between August and October in the northern hemisphere, February to April in the southern. Always busy and stressful in the vineyards but ends with a great party, "la paulée".

Breaking grape skins to release juice. For white wines, this happens immediately; for reds, the skins stay in contact longer (giving color, tannins and aromas).

Microscopic organisms that consume sugar and produce alcohol. Wild yeasts occur naturally; cultured yeasts are added by winemakers. Both can be used.

Yeast converts grape sugars into alcohol and carbon dioxide. This magical transformation is what turns grape juice into wine.

The main fermentation process where most sugar converts to alcohol, typically lasting days to weeks.

A secondary fermentation that converts sharp malic acid into softer lactic acid, creating a creamier texture.

Dead yeast cells that settle after fermentation. Leaving wine on the lees adds richness and complexity.

Moving wine from one container to another, leaving sediment behind. This clarifies the wine naturally.

Adding substances to remove unwanted particles and clarify wine, like using egg whites to pull out harsh tannins.

Physically removing particles through filters, creating clear, stable wine.

Sulfur compounds that preserve wine and prevent oxidation. They occur naturally but are also added by winemakers.

Extracting juice from grapes using mechanical pressure, separating liquid from skins and seeds. The timing and pressure used significantly affects the wine's character.

The process of soaking grape skins with juice to extract color, tannins, and flavor compounds. Duration varies from hours for rosé to weeks for reds.

Oak containers used for aging wine. The wood adds flavors and allows controlled oxygen exposure. They come in different sizes but the most commonly used is 228 liters.

Wood that imparts vanilla, spice, and toast flavors while softening wine through gentle oxidation.

Prized for subtle, elegant flavors that integrate seamlessly with wine.

Typically more aggressive than French oak, adding stronger vanilla and coconut notes.

Neutral containers that preserve fresh fruit flavors without adding wood character.

Allowing wine to develop complexity over time, either in barrels or bottles.

Cool, dark storage space ideal for wine aging. Temperature and humidity control are essential.

How wines from the same producer taste different across years due to weather and growing conditions.

The level of charring applied to oak barrels during production, ranging from light to heavy, affecting the flavors imparted to wine. Light toast adds subtle vanilla notes, while heavy toast contributes smoky, caramelized flavors.

Made from dark-skinned grapes with extended skin contact during fermentation, extracting color and tannins.

Typically made from light-skinned grapes or dark grapes with minimal skin contact, preserving light color.

Pink wine made from red grapes with brief skin contact, creating a color between red and white.

Wine without carbonation, as opposed to sparkling wine. The vast majority of wines are still wines, fermented without creating bubbles.

Contains carbon dioxide bubbles, either from natural fermentation or injection.

Sparkling wine specifically from the Champagne region of France, made using traditional methods.

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Sweet wines with high residual sugar, often served with or as dessert.

Wine with added spirits, increasing alcohol content and often sweetness. Port and Sherry are classic examples.

Everyday drinking wines with moderate alcohol levels, designed for consumption with meals.

The systematic evaluation of wine using sight, smell, and taste to understand its character.

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• Wine 101 (Academy)

Wine's aroma, including both smell and the flavors perceived through the back of the nose.

How wine tastes and feels in your mouth, including flavors, texture, and structure.

The lingering flavors and sensations after swallowing wine. Length indicates quality.

Wine's weight and richness in your mouth, ranging from light to full-bodied.

How wine feels physically, including smoothness, roughness, or creaminess.

When all wine elements work harmoniously together without any single component dominating.

Wines with multiple layers of flavors and aromas that evolve as you taste them.

Wines that show restraint and finesse rather than power. Often associated with quality.

The physical sensation of wine in your mouth, including weight, texture, and astringency. Everything from silky smoothness to grippy tannins.

Primary flavors derived from grapes themselves, like cherry, apple, or citrus notes.

Delicate flower-like aromas, such as rose, violet, or jasmine.

Plant-like flavors including mint, eucalyptus, or dried herbs.

Flavors like black pepper, cinnamon, or clove, often from grape variety or oak aging.

Subtle earthy flavors that reflect the soil where grapes grew, like wet stone or chalk.

Flavors reminiscent of soil, forest floor, or mushrooms, often found in older wines.

Aromas and flavors reminiscent of toasted bread or nuts, typically from oak barrel aging or contact with lees. These notes add complexity and richness to wine.

Natural acids in wine that provide freshness and help preserve the wine. Think of the tartness in lemon juice.

Compounds from grape skins and seeds that create a drying sensation in your mouth, like strong tea.

Ethanol produced during fermentation, contributing to wine's body and warmth.

Residual sugar remaining after fermentation, determining whether wine tastes dry or sweet.

Wine with little to no residual sugar, meaning it doesn't taste sweet.

Wine with noticeable residual sugar, creating sweetness on the palate.

The puckering sensation from high tannins, similar to eating an unripe persimmon.

High acidity that makes wine taste fresh and lively, like biting into a green apple.

The amount of natural grape sugar remaining unfermented in finished wine, measured in grams per liter. This determines whether a wine tastes bone dry or noticeably sweet.

Pouring wine into a special container to separate it from sediment and/or allow it to breathe. For younger wines, mainly to make them breathe — use a large decanter. For older wines, to separate the sediment — use a small decanter that limits contact with the outside.

Allowing wine to contact air before drinking, which can soften harsh edges and open up aromas.

Serving wine at the right temperature enhances its flavors. Whites are typically served cooler than reds. We usually recommend between 9°C and 14°C for white wines, versus 12°C to 18°C for red wines.

Traditional wine bottle closure made from cork tree bark, allowing tiny amounts of air exchange.

Modern closure that prevents cork taint and provides excellent preservation. It does not mean the wine is of less quality. That said, a wine with a screw cap will age less well than a wine with a cork.

Natural particles that settle in wine bottles over time, especially in reds and aged wines.

Specially shaped glasses designed to enhance wine's aromas and flavors through their bowl shape and size.

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Traditional wine regions like France, Italy, and Spain with centuries of winemaking history.

Newer wine regions like California, Australia, and Chile that often emphasize fruit-forward styles.

Wine made from grapes grown on the same property as the winery, allowing complete control over quality.

Term indicating higher quality, though its meaning varies by region and producer.

Highest classification level in certain regions, indicating exceptional vineyard sites, producing wines of exceptional character and aging potential.

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A classification level indicating high-quality vineyard sites, typically ranking just below Grand Cru in regions like Burgundy.

• Wine 101: classifications explained

Musty, moldy smell caused by contaminated corks, making wine undrinkable.

Wine damaged by too much air exposure, losing freshness and developing sherry-like flavors.

Excessive acetic acid that makes wine smell like vinegar, indicating spoilage.

Wild yeast that can create barnyard or medicinal aromas, considered a fault in most wines.

Wine professional trained in wine service, pairing, and storage. Depending on the place, the sommelier may also be responsible for buying wines and developing the wine menu.

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The science and practice of growing grapes for winemaking.

The science of winemaking, from fermentation through bottling.

The person responsible for turning grapes into wine, making crucial decisions throughout the process.

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The place where wine grapes are grown, with specific soil and climate conditions.

When grapes were picked, affecting sugar levels, acidity, and flavor development.

The amount of grapes produced per acre, with lower yields often correlating to higher quality.

A French term for someone who both grows grapes and makes wine, combining the roles of vineyard manager and winemaker. This represents the traditional approach of complete control from vine to bottle.

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Fermenting at low temperatures to preserve delicate fruit flavors, especially in white wines.

Special fermentation technique that produces light, fruity red wines like Beaujolais.

Aging wine on its lees to add richness and complexity, common in quality white wines.

Stirring the lees during aging to increase wine's richness and texture.

Prolonged contact between grape juice and skins to extract more color, flavor, and tannins.

The process of pushing grape skins back down into the fermenting juice to enhance extraction of color, tannins, and flavor. Prevents the cap of skins from drying out and ensures even extraction.

Intensity of flavors and aromas, often indicating quality fruit and careful winemaking.

How long flavors persist after swallowing, with longer finishes typically indicating higher quality.

When all wine components blend seamlessly rather than competing with each other.

How well a wine expresses the characteristics expected from its grape variety and region.

A wine's potential to improve with proper cellaring over years or decades.