Glossary of Wine Terms
You can browse our topics using the letters below, or search for a term.
|Hybrid||The genetic crossing of two or more grape types; common hybrids include Mueller-Thurgau and Bacchus|
|Herbaceous||An aroma or flavor similar to green; often an indication of underripe grapes or fruit grown in a cool climate.|
|Hectare||A metric measure equal to 10,000 square meters or 2.47 acres.|
A French word meaning 'high.' It applies to quality as well as altitude.
|Gruener Veltliner||A white grape popular in Austria that makes lean, fruity, racy wines.|
|Graft||A vineyard technique in which the bud-producing part of a grapevine is attached to an existing root.|
|Green||A term used to describe underripe, vegetal flavors in a wine.|
|Gamay||A red grape exceedingly popular in the Beaujolais region of France.|
French for 'great growth;' the very best vineyards.
|Grenache||A hearty, productive red grape popular in southern France as well as in Spain, where it is called Garnacha.|
|Gewuerztraminer||A sweet and spicy white grape popular in eastern France, Germany, Austria, northern Italy, and California.|
|Gran Reserva||A Spanish term used for wines that are aged in wood and bottles for at least five years prior to release.|
|Fermentation||The process by which sugar is transformed into alcohol; how grape juice interacts with yeast to become wine.|
|Fining||Part of the clarification process whereby elements are added to the wine, i.e. egg whites, in order to capture solids prior to filtration.|
|Filtration||The process by which wine is clarified before bottling.|
|Fume Blanc||A name created by Robert Mondavi to describe dry Sauvignon Blanc.|
|Fortified Wine||A wine in which brandy is introduced during fermentation; sugars and sweetness are high due to the suspended fermentation.|
|Enology||The science of wine production; an enologist is a professional winemaker; an enophile is someone who enjoys wine.|
|Earthy||A term used to describe aromas and flavors that have a certain soil-like quality.|
|Dry||A wine containing no more than 0.2 percent unfermented sugar.|