Glossary of Wine Terms
You can browse our topics using the letters below, or search for a term.
|Graft||A vineyard technique in which the bud-producing part of a grapevine is attached to an existing root.|
|Gran Reserva||A Spanish term used for wines that are aged in wood and bottles for at least five years prior to release.|
French for 'great growth;' the very best vineyards.
|Green||A term used to describe underripe, vegetal flavors in a wine.|
|Grenache||A hearty, productive red grape popular in southern France as well as in Spain, where it is called Garnacha.|
|Gruener Veltliner||A white grape popular in Austria that makes lean, fruity, racy wines.|
A French word meaning 'high.' It applies to quality as well as altitude.
|Hectare||A metric measure equal to 10,000 square meters or 2.47 acres.|
|Hectoliter||A metric measure equal to 100 liters or 26.4 gallons.|
|Herbaceous||An aroma or flavor similar to green; often an indication of underripe grapes or fruit grown in a cool climate.|
|Hollow||A term used to describe a wine that doesnit have depth or body.|
|Hybrid||The genetic crossing of two or more grape types; common hybrids include Mueller-Thurgau and Bacchus|
|Ice Wine||From the German eiswein, this is a wine made from frozen grapes; Germany, Austria and Canada are leading ice wine producers.|
|Jeroboam||An oversized bottle equal to six regular 750 ml bottles.|
|Kabinett||A German term for a wine of quality; usually the driest of Germanyis best Rieslings.|
|Kosher||A wine made according to strict Jewish rules under rabbinical supervision.|
|Labrusca||Grape types native to North America such as Concord and Catawba.|
|Late Harvest||A term used to describe dessert wines made from grapes left on the vines for an extra long period, often until botrytis has set in.|
|Lees||Heavy sediment left in the barrel by fermenting wines; a combination of spent yeast cells and grape solids.|
|Legs||A term used to describe how wine sticks to the inside of a wineglass after drinking or swirling.|