Wine 101 glossary — dictionary of words
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Browse entries by letter:A B C D E F G H I J K L M N O P Q R S T U V W X Y Z |
Welcome to our wine glossary. In it, we've defined the most common wine words and terms you're likely to run across. You can search or browse by letter above, or you can look for a specific word in the list below. Thanks, and we hope you enjoy this dictionary of wine terminology!
All listings in the glossary
A
- Acetaldehyde
- Acid
- Acidity
- Aftertaste
- Alcohol
- Anthocyanin
- AOC
- Appellation
- Aroma
- Attack
- Auslese
- Austere
- Auxerrois
- AVA
B
- Bacchus
- Balance
- Balthazar
- Barbaresco
- Barbera
- Barrel
- Barrique
- Baume
- Beaujolais
- Beaujolais Nouveau
- Beaune
- Beerenauslese
- Bentonite
- Big
- Biodynamic Agriculture
- Biodynamic Wines
- Blanc de Blanc
- Blanc de Noir
- Blind Tasting
- Bodega
- Body
- Bold
- Bordeaux
- Botrytis Cinerea
- Bottle Shock
- Bottle Variation
- Bouquet
- Brandy
- Breathe
- Brett
- Brettanomyces
- Bright
- Brix
- Brut
- Burgundy
C
- Cabernet
- Cabernet Franc
- Cabernet Sauvignon
- Cap
- Capsule
- Carafe
- Carbonic Maceration
- Carboy
- Cask
- Cava
- Cave
- Chablis
- Champagne
- Chaptalization
- Chardonnay
- Chewy
- Château
- Citrus
- Claret
- Classification of 1855
- Clos
- Closed
- Cold Stabilization
- Cooked
- Cooper
- Corked
- Cremant
- Crisp
- Cru
- Crush
- Cuvaison
- Cuvée
D
- Decant
- Demi-sec
- Denominación de Origen (DO)
- Denominazione di Origine Controllata (DOC)
- Denominazione di Origine Controllata e Garantita (DOCG)
- Denominação de Origem Controlada
- Diacetyl
- Disgorge
- Dolcetto
- Domaine
- Dosage
- Dry
- Dusty
E
- Earthy
- Eiswein
- Enologist
- Enology
- Enophile
- Extra Dry
F
- Fat
- Fermentation
- Field Blend
- Filtering
- Fining
- Finish
- Flabby
- Flinty
- Floral
- Fortified Wine
- Free Run
- Fruity
G
- Gamay
- Gamey
- Garnacha
- Gewürztraminer
- Glycerol/Glycerine
- Grand Cru
- Grassy
- Green Harvesting
H
- Halbtrocken
- Haut
- Hectare
- Herbaceous
- Hogshead
- Hot
- Hydrometer
I
- Ice Wine
- Imperial
- Indicação de Proveniencia Regulamentada (IPR)
- Inky
J
- Jeroboam
- Johannisberg Riesling
K
- Kabinett
L
- Lactic Acid
- Late Harvest Wine
- Lean
- Lees
- Legs
M
- Maceration
- Magnum
- Malic Acid
- Malolactic Fermentation
- Marc
- May Wine
- Mead
- Meritage
- Merlot
- Methuselah
- Microoxygenation
- Mid Palate
- Monopole
- Mousse
- Must
- Méthode Champenoise
N
- Nebbiolo
- Nebuchadnezzar
- New World Style
- Noble Rot
- Nose
- Négociant
O
- Oak
- Oenologist
- Oenology
- Oenophile
- Off-Dry
- Old World Style
- Overripe
- Oxidation
P
- pH
- Phenolic Compounds
- Phylloxera
- Pip
- Plonk
- Pomace
- Port
- Porto
- Potassium Sorbate
- Prädikatswein
- Pumping Over
- Punch Down
- Punt
Q
- Qualitätswein bestimmter Anbaugebiete (QBA)
- Qualitätswein mit Prädikat (QMP)
R
- Racking
- Raisiny
- Rehoboam
- Residual Sugar
- Resinous
- Reverse Osmosis (RO)
- Rich
- Riddling
- Riesling
- Rosé Wine
- Ruby Port
- Rémuage
S
- Sake
- Salamanzar
- Sangiovese
- Sec
- Second Growth
- Secondary Fermentation
- Sherry
- Shiraz
- Silky
- Sleek
- Smooth
- Soft
- Sommelier
- Spinning Cone Column
- Split
- Spumante
- Spätlese
- Stelvin
- Still Wine
- Sulfites
- Sulfur Dioxide (SO2)
- Sur Lie
T
- Table Wine
- Tannic
- Tannin
- Tar
- Tart
- Tartaric Acid
- Terroir
- Texture
- Thief
- Thin
- Toast
- Total Acid
- Troken
U
- Ullage
V
- VA
- Vanilla
- Varietal
- Velvety
- Vermouth
- Vigneron
- Viniculture
- Vinification
- Vintage
- Vintner
- Viticulture
- Vitis Vinifera
- Volatile Acid
W
- Waiter’s Friend
Y
- Yeast
Z
- Zymology
