Glossary of Wine Terms
You can browse our topics using the letters below, or search for a term.
Word |
Description |
|---|---|
| Botryt's Cinerea | A beneficial mold that causes grapes to shrivel and sugars to concentrate, resulting in sweet, unctuous wines; common botryt's wines include Sauternes, Tokay, and German beerenauslese. |
| 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. |
| Beaujolais Nouveau | The first Beaujolais wine of the harvest; its annual release date is the third Thursday in November. |
| 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. |
| 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. |
| Aroma | A scent thatis a component of the bouquet or nose; i.e. cherry is an aromatic component of a fruity bouquet. |
| AOC | Appellation diOrigine Controlee, a French term for a denominated, governed wine region such as Margaux or Nuits-St.-Georges. |
| Acidity | 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. |
| 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. |
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