Glossary of Wine Terms
You can browse our topics using the letters below, or search for a term.
|Breathe||The process of letting a wine open up via the introduction of air|
|Barrel Fermented||A process by which wine (usually white) is fermented in oak barrels rather than in stainless steel tanks; a richer, creamier, oakier style of wine.|
|Balance||The level of harmony between acidity, tannins, fruit, oak, and other elements in a wine; a perceived quality that is more individual than scientific.|
|AOC||Appellation diOrigine Controlee, a French term for a denominated, governed wine region such as Margaux or Nuits-St.-Georges.|
|AVA||American Viticultural Area; a denominated American wine region approved by the Bureau of Alcohol, Tobacco, and Firearms.|
|Alcohol||The end product of fermentation; technically ethyl alcohol resulting from the interaction of natural grape sugars and yeast; generally above 12.5 percent in dry table wines.|
|Amarone||A succulent higher-alcohol red wine hailing from the Veneto region in northern Italy; made primarily from Corvina grapes dried on racks before pressing.|
|Aroma||A scent thatis a component of the bouquet or nose; i.e. cherry is an aromatic component of a fruity bouquet.|
A naturally occurring component of every wine; the level of perceived sharpness; a key element to a wine's longevity; a leading determinant of balance.
|Alsace||A highly regarded wine region in eastern France renowned for dry and sweet wines made from Riesling, Gewuerztraminer, Pinot Blanc, Pinot Gris, and others.|