glossary

A

ACIDITY Natural component in grapes that gives the final wine a snappy refreshing quality. Wines
with too little acidity taste dull, flabby and unfocused. Wines with too much acidity can taste
aggressively tart.

AFTERTASTE The flavor that lingers in your mouth after you've swallowed the wine. All good wines
should have a pleasant aftertaste and great wines should have a long pleasant aftertaste.
Aftertaste is also known as the wines "finish".

AGING Intentionally keeping a wine for a period of time so that the flavors harmonize and the wine
begins to soften and open up. There is no one correct period of aging for wine, all wines will age
differently and at different rates.

ALCOHOL A natural result of the fermentation process. When yeast metabolize the sugar in
grapes, the two major by-products are alcohol and carbon dioxide. Most table wines in the U.S.
have 12 to 14% alcohol by volume.

APPELLATION/AVA/DOC The French term, Appellation d'Origine Contrôlée, (AOC), refers to a set
of comprehensive regulations that specify the precise geographic area in which a given French
wine can be made. AOC regulations also stipulate the types of grapes that can be used, the
manner in which the vines must be grown and how the wine can be made. The Italian equivalents
of France's AOC laws are known as DOC, Denominazione di Origine Controllata, and a slightly
more strict set of regulations known as DOCG, Denominazione di Origine Controllata e Garantita.
In the U.S., the regulations governing AVAs (American Viticultural Areas) are far less strict than
French or Italian appellation laws. AVAs are designated by the Bureau of Alcohol, Tobacco and
Firearms. There are now more than 130 areas that have been designated as AVAs including such
well known AVAs as the Napa Valley, Stags Leap District, Russian River Valley, Anderson Valley
and so on.

AROMA The smell of a young wine, slightly different than the wine's bouquet (see entry).

ASTRINGENCY That quality in a wine that makes your mouth feel slightly dry and puckery.
Astringency is related to tannin (see entry). A small amount of astringency is expected in some
wines, especially young red wines made from powerful varieties such as cabernet sauvignon.

B

BALANCE The sense you get from a wine when all the components have good equilibrium.

BARREL FERMENTATION As implied, a method of fermentation done in barrels. Fermenting a
wine, especially a white wine, in small oak barrels rather than large stainless steel tanks can
noticeably affect the wine's flavor and texture. In particular, a wine can become more creamy,
round, buttery and toasty after being barrel fermented.

BITTER A harsh quality wine can take on. Wine made from grapes that are picked less than
optimally ripe, for example, can taste a little bitter.

BLEND The combining of different lots of wine to make a final wine with certain characteristics. A
wine may be a blend of different grape varieties (such as a blend of cabernet sauvignon and
merlot, for example), or it may be a blend of the same grape variety from different vineyard sites, or
even the same grape variety handled differently in the vineyard or during winemaking. In most
cases, the goal of blending is to create a wine that is greater than the sum of its parts.

BODY The weight of a wine in the mouth. Wines are usually described as being either light,
medium or full bodied. A wine's body is generally related to the amount of alcohol it contains, the
more alcohol, the fuller the body. That said, a wine's body should not be confused with the intensity
of its flavor. For example, a wine can be light in body and very intense in flavor at the same time.

BOTRYTIS Also called "noble rot," Botrytis cinerea is a beneficial mold that, in just the right warm,
humid circumstances, will begin to grow on the outside of grapes. As the mold sucks water from the
grapes, they shrivel. This, in turn, concentrates the grapes' sweet juice, allowing a very sweet wine
to be made. The famous French wine Sauternes is made with the help of Botrytis cinerea.

BOUQUET The aroma a wine takes on after it has aged in the bottle.

BUTTERY A description of a wine, usually a white wine, that has taken on a slight buttery flavor.
This often happens as a result of the wine being barrel fermented and then left for a period of time
in contact with the yeast.

C

CABERNET FRANC The somewhat leaner sister of cabernet sauvignon, cabernet franc is often
grown in the same places and is usually blended with cabernet sauvignon and merlot. The one
noteworthy exception to this is the Loire Valley of France where cabernet franc alone makes the
well known wines Chinon and Bourgeuil. Cabernet franc often has a unique violet aroma and a
slightly spicy flavor.

CABERNET SAUVIGNON Often called the "king" of red grapes, cabernet sauvignon is, along with
merlot, the famous grape of Bordeaux, and is also grown in other renowned wine regions
throughout the world including California, Washington state, Italy, Australia, and Chile. Cabernet
sauvignon possesses what can be an impressive structure along with deep, rich cassis flavors.

CAPSULE The covering at the top of the neck of a wine bottle that protects the cork. Capsules,
which come in many colors and designs, are considered part the wine's overall design. Recently,
some wineries have forgone capsules in favor of a small wax dot on the top of the cork.

CHAMPAGNE The famous sparkling wine produced in the Champagne region of France, about 90
miles northeast of Paris. Champagne is generally a blend of three grapes--two red: pinot noir and
pinot meunier, and one white: chardonnay. It is made by a labor-intensive method known as
methode Champenoise in which the secondary bubble-causing fermentation takes place inside
each individual bottle. Made in a variety of sweetness levels, Champagnes range from bone-dry to
sweet. The most popular of these is Brut. The sweetness levels are as follows: Extra Brut: very,
very dry, O to .6% residual sugar. Brut: dry, less than 1.5% residual sugar. Extra Dry: off-dry, 1.2
to 2% residual sugar. Sec: lightly sweet, 1.7 to 3.5% residual sugar. Demi-Sec: quite sweet, 3.3 to
5% residual sugar. and Doux: sweet, more than 5% residual sugar. Most Champagne firms make at
least three categories of wine: non-vintage, vintage, and prestige cuvée. The vast majority of the
Champagne produced each year is designated non vintage (that is, the blend may contain wines
from several different vintages). The wines in a vintage Champagne come only from the year
designated on the label. Vintage Champagnes are only made in top years. Prestige cuvées are
each firm's top-of-the-line wine. It too will only be made in great years and the grapes will come
only from the firm's best vineyards. Finally, there are two special styles of Champagne: rosé
Champagne, a pink Champagne usually made by adding a small bit of red pinot noir wine to the
bottle before the second fermentation, and blanc de blancs, a Champagne in which all of the wines
in the blend are chardonnay.

CHARDONNAY One of the most popular white grape varieties in America and throughout the New
World, as well as the white grape of the Burgundy region of France. Very easy to enjoy thanks to
its full, round body and buttery, appley flavors laced with toastiness (the latter comes from the oak
barrels used in the making of most chardonnays).

CHEWY Said of a wine that has a full, almost thick mouthfeel. Zinfandels are often described as
chewy.

CLOYING A sweet wine without a sufficient amount of acidity to balance the sweetness will often
taste so sweet as to be cloying.

COMPLEX A descriptive term for a multifaceted, multi-layered wine that continues to reveal
different flavors as you drink it. A complex wine, because it is so fascinating, has an almost magical
ability to draw the wine drinker in.

CORKED A musty "wet dog" or "wet cardboard" smell (usually slight) that wine can take on as a
result of bacteria in the cork interacting with minute amounts of chemical residues that may remain
on corks or in bottles after they are washed. Corked wines are not common, though a wine drinker
may occasionally encounter one. Because a corked wine smells unpleasant, it should be
discarded, though drinking such a wine in no way harms the drinker.

CRISP Descriptive term for a wine that tastes zesty and refreshing as a result of its prominent
acidity.

D

D.O.C. (DENOMINAZIONE D'ORIGINE CONTROLLATA) The Italian system of laws regulating about
250 different wine zones. Italy's D.O.C. regulations are roughly equivalent to France's Appellation
d'Origine Contrôlée (see entry).

DECANT The process of slowly pouring wine from the bottle into a glass carafe or other vessel,
leaving the wine's sediment behind. Only certain wines, usually older red wines, need to be
decanted.

DRY A wine that tastes as though it has no remaining natural grape sugar. By law, a minuscule
amount (less than 0.2%) of natural sugar can remain.

E

EARTHY A descriptive term for a wine that smells or tastes like the earth or like something growing
in soil. Earthy wines, for example, can be reminiscent of the forest floor, or of mushrooms, or of
dried leaves.

ENOLOGY The science of winemaking.

ESTATE BOTTLED A term used on wine labels to indicate a wine that is made 100% from grapes
growing in vineyards owned by the winery or in vineyards which the winery leases under long-term
contract. The vineyards do not need to be contiguous, but they must be in the same appellation.

F

FERMENTATION The process by which grape juice is chemically converted into wine through the
action of yeast. During fermentation, yeast enzymes convert the natural sugar in the grapes into
alcohol, giving off carbon dioxide as a byproduct.

FILTER A device used to remove certain large particles such as yeast or bacteria from wine. Wines
that are properly filtered suffer no damage to their flavor or aroma.

FINISH The final aftertaste of a wine. Very good wines tend to have relatively long finishes.

FLORAL A descriptive term for a wine that has a smell reminiscent of flowers or meadows.

FORTIFIED A wine that has had its alcohol content raised by the addition of neutral grape spirits.
For example, Port, which is about 20% alcohol by volume, is a fortified wine.

FULL BODIED A descriptive term for a wine which is relatively weighty on the palate. Full-bodied
wines are also generally fairly high in alcohol.

G

GAMAY The classic red grape of the Beaujolais region of France, and also grown in California,
gamay possesses a super fruity, grapey flavor not unlike melted black cherry Jello. The wine is
often at its best served slightly chilled.

GEWÜRZTRAMINER The world's most prestigious gewürztraminers come from the Alsace region
of France, but the white grape is also grown in most of the same cold climates riesling is. Its
dramatic, unmistakable flavors are often compared to lychee nuts, peaches, apricots and
occasionally, cold cream.

H

HERBACEOUS A descriptive term for a wine with overt green herb-like flavors. For most grape
varieties, herbaceous flavors are considered negative. However, some grape varieties such as
sauvignon blanc typically display some herbal flavors which are considered appropriate.

M

MADEIRA A fortified wine from the island of Madeira which belongs to Portugal but is located off
the west African coast. Historically famous, the wine drunk by the founding fathers of the United
States to toast the signing of the Declaration of Independence is reported to have been Madeira.
The very best Madeiras are made from four white grapes: sercial, verdelho, bual, and malmsey,
which give the four styles of Madeira their names. Thus, starting with the driest style and moving to
the sweetest, the styles of Madeira are sercial, verdelho, bual, and malmsey. Madeira's
toffee-caramel-like character comes as a result of heating the wine, a process called estufagem.
This is either carried out naturally (the wine is left in hot attics for up to 20 years) or the wine is
placed in containers that are then heated to an average temperature of 105°F for three to six
months.

MALOLACTIC FERMENTATION A natural process during which beneficial bacteria convert the
malic (very tart) acid in a wine to lactic (softer tasting) acid. Malolactic fermentation can take place
on its own or be prompted by the winemaker.

MERLOT The most widely planted grape in Bordeaux, merlot, a red grape, is also grown in most of
the same places as cabernet sauvignon. And in fact, the two are often blended. Because merlot in
general has somewhat less tannin than cabernet sauvignon, it often feels softer on the palate. Its
flavors often run to mocha and boysenberry.

N

NOSE A wine term (used frequently in Britain) synonymous with aroma (i.e. you might say "the
nose of this wine reminds me of cherries"). Nose is also used as a verb. To nose a wine is to smell
it.

O

OAKY A descriptive term for a wine that has a pronounced oak flavor, generally as a result of
aging the wine in new small oak barrels.

OXIDIZED A descriptive term for a wine that has been significantly exposed to air (oxygen), thereby
changing the wine¹s aroma and flavor. While a small amount of oxygen exposure can be positive (it
can help to soften and open up the wine, for example), too much exposure is deleterious. Fully
oxidized wines have a tired, spoiled flavor. An oxidized white wine usually has begun to turn brown.
There are a few examples of controlled oxidation that are not considered negative. Sherry, for
example, is an oxidized wine by intent.

P

PINOT BLANC One of the white grapes of the pinot family that includes pinot grigio (also white)
and the red grapes pinot noir and pinot meunier. While some pinot blanc can be found
interspersed with chardonnay in the vineyards of Burgundy, the grape is more renowned in Alsace.
In North America, California boasts several top producers of pinot blanc, though the grape is not
widely grown. Pinot blanc often has flavors similar to chardonnay, though the wine is generally
lighter in body and somewhat more delicate.

PINOT GRIGIO (PINOT GRIS) Like pinot blanc, one of the white grapes of the pinot family, and like
riesling and gewürztraminer, pinot grigio loves cold climates. The most renowned pinot grigios
come from the northernmost regions of Italy, especially those regions that border the Alps, as well
as Alsace, where it is known as pinot gris or, confusingly, as "tokay." In the U.S., Oregon is
emerging as the top state for delicious lively pinot gris' with light almond, lemon and vanilla flavors.

PINOT NOIR One of the most renowned red grapes in the world for its supple silky texture and
mesmerizingly earthy flavors. Pinot noir, like riesling, requires a cold climate and in fact, its
ancestral home is the cool Burgundy region of France. The grape, which is very difficult to grow
and make into wine, is also grown in Oregon and California, but rarely elsewhere.

PORT The famous fortified sweet wine from the Duoro Valley of Portugal. Port, a blended wine, is
made with up to five red grape varieties: Tinta Barroca, Tinta Roriz, Tinto Cão, Touriga Francesa,
and the most highly regarded: Touriga Nacional. All Port can be divided into two main categories:
wood-aged Ports and bottle-aged Ports. Within these categories are numerous styles. The best
known style of wood-aged Port is Tawny Port, the best known style of bottle-aged Port is Vintage
Port. Predominantly wood-aged Ports are ready to drink right after they're bottled and shipped.
They should be consumed within a year and a half to two years after bottling. These Ports do not
need to be decanted. Predominantly bottle-aged Ports, on the other hand, start out in barrels for a
brief period of time but then mature and age for a longer, and sometimes very long, period inside a
bottle. As a result these Ports usually throw a sediment. Vintage Port, for example, always needs to
be decanted. Port-style wines are also made in California from a variety of grapes including
zinfandel, petite sirah, and cabernet sauvignon.

R

RIESLING The renowned white grape of Germany, Austria and the Alsace region of France,
though it is also popular in Washington state, New York state, and certain parts of California and
Australia. The grape loves to grow in cold climates and when it does, it can exhibit exquisite
delicacy and elegance with light peachy/minerally flavors.

ROSÉ A pink wine which can be made from any number of red grape varieties. In southern France
where rosés are extremely popular, rosés are often made from grenache. Rosés can be made in
numerous ways, the most common of which is simply to draw the wine off the red grape skins
before the skins have fully tinted the wine red. Rosé wines, like white wines, taste best served
chilled.

S

SAUVIGNON BLANC The famous white grape of the Sancerre region of France as well as New
Zealand. Sauvignon blanc also grows in Bordeaux (where it is usually blended with semillon), South
Africa, and in California and Washington state. Its wonderfully wild, untamed flavors are often
reminiscent of grass, herbs, green tea and limes, often overlaid with a smokiness. In California,
sauvignon blanc can also take on green fig and white melon flavors.

SEDIMENT Small particles, mostly of color, that drop out of suspension as a wine ages. With
considerable age, many great wines throw off a sediment. Sediment is harmless.

SHERRY The famous fortified wine from the Jerez region of southern Spain. Sherry is made by an
extremely complex method of fractional blending called the solera system. The grape variety used
is principally Palomino, though small amounts of Pedro Ximenez may also be included. Like
Champagne and Port, Sherry is made in a variety of styles and at a variety of sweetness levels.
From driest and lightest to sweetest and fullest, the styles of Sherry include manzanilla, fino,
amontillado, palo cortado, oloroso, and cream Sherry. The unique flavor of all of these styles is
due in part to the fact that the wine is partially intentionally oxidized (exposed to oxygen).
Sherry-style wines are also made in California though they usually do not go through a solera
system and most are sweet.

SOMMELIER The French term for a wine steward.

SULFUR/SULFITES A small amount of sulfur dioxide, a preservative, may be used both in the
vineyard and during winemaking to protect grapes and wine from spoilage. Sulfites are a form of
sulfur that occur naturally as a by-product of fermentation. Because a tiny percentage of the
population is allergic to sulfur, wine labels must carry the message "contains sulfites" if the wine
contains more than 10 parts per million (ppm) sulfites (which most wines do).

SYRAH (SHIRAZ) The classic red grape of the northern Rhone Valley of France and also grown
throughout southern France, syrah is also the leading grape of Australia (where it is known as
shiraz). In the late 1980s and 1990s, California vintners also became increasingly fascinated by the
grape which is now grown in many parts of California. The wine often has an unmistakable whiff of
white pepper along with wild gamey, boysenberry flavors.

T

TANNIN A group of beneficial compounds in wine that come mainly from the grape's skins and
seeds. Tannin gives wine structure and because it acts as a natural preservative, allows wine to
age. Normally, tannin is not so much tasted as it is sensed. However, in a young wine, especially if
the grapes have been picked underripe, the tannin can cause the wine to taste excessively dry and
astringent.

V

VARIETAL A type of grape variety. Chardonnay, merlot, riesling, etc. are all varietals. (See entries
for Cabernet Sauvignon, Cabernet Franc, Chardonnay, Gamay, Gewürztraminer, Merlot, Pinot
Blanc, Pinto Grigio (Pinot Gris), Pinot Noir, Riesling, Sauvignon Blanc, Syrah (Shiraz), Viognier,
and Zinfandel).

VINOUS A descriptive term meaning "like wine."

VINTAGE The year in which the grapes for a given wine were harvested. Most wines carry a
vintage date, though not all. Non-vintage sparkling wines and Champagnes, for example, are
blends of grapes from different harvests.

VIOGNIER The classic (though rare) white grape of the northern Rhone Valley of France where it
makes the expensive wine known as Condrieu. In the early 1990s, more than thirty top California
producers began making viognier to much acclaim. The wine has an opulent, lush body and
dramatic honeysuckle, white melon and jasmine flavors.

VOLATILE Said of a wine with an excessive amount of volatile acidity. Wines with too much volatile
acidity have an unpleasant, sharp vinegary aroma.

Y

YEASTY A descriptive term for a wine with the pleasant aroma of bread dough. Many sparkling
wines and Champagnes have a yeasty aroma.

Z

ZINFANDEL The much loved red grape of California, Zinfandel is grown in few areas of the world.
In fact, its history has been mysterious. Zinfandel has recently been established as being identical
to the Italian grape Primitivo. Zinfandel has a mouth-filling, thick berryness that is sometimes
described as being jammy or chewy. White zinfandel (not a separate grape variety) is made when
zinfandel grapes are fermented without their dark purple skins.