Wine Terms

Refers to the tartness or sourness in a wine, and is affected by grape variety, climate, and winemaking techniques. Acidity contributes to a wine's structure, balance, and ageing potential. High-acidity wines pair well with acidic and rich foods.

The process of exposing wine to air to enhance its flavor and aroma.

The process of maturing wine, either in barrel or bottle, to develop its character.

Percentage of ethanol in wine, typically ranging from 11%-16%. Influences flavour, body, and balance, determined by factors like grape ripeness, fermentation, and aging. Generally perceived as warmth rather than a specific taste. Higher alcohol wines are described as bolder and fuller.

Northeastern French wine region famous for dry, aromatic white wines including Riesling, Gewürztraminer, Pinot Gris, and Muscat. These full-bodied, complex wines boast floral, fruit, and mineral notes with distinct acidity. Notably, Alsace labels list grape varieties—an appreciated rarity in France!

Amarone is a red wine style from Veneto, Italy, blending Corvina, Rondinella, and Molinara grapes. Grapes undergo "appassimento," drying on straw mats to intensify flavors and sugars before fermentation and oak aging. The outcome: a full-bodied, rich, complex wine with notes of dried fruit, spices, and chocolate, often high in alcohol.

Ancient clay vessels used for fermenting and storing wine.

Stands for Appellation d'Origine Contrôlée, a French system of wine classification based on geographical origin and production methods. AOC designations can indicate a wine's quality, grape variety, and style, and are subject to strict regulations and inspections.

Italian winemaking technique for concentrated flavours and higher sugar content, notably in Valpolicella, especially Amarone wines. From "appassire," Italian for "to dry" or "to wither."

Arneis is a white wine grape. Indigenous to Piedmont, Italy, Arneis yields aromatic, crisp whites, offering a delightful alternative to renowned reds like Barolo. With alluring scents of white flowers, pear, and apple, these wines boast lively acidity, medium body, and flavours of orchard fruits with subtle mineral hints.

Refers to the scent of a wine, which can include fruity, floral, herbal, or spicy notes. A wine's aroma can give clues to the grapes used, winemaking techniques, and the wine’s age, and is a significant part of how a wine tastes and its overall impression.

The dry, puckering sensation in the mouth caused by tannins.

Refers to the harmony between a wine's various elements, especially acidity, sweetness, tannins, and alcohol. A well-balanced wine can be complex, enjoyable, and age-worthy, while an imbalanced wine can be harsh, unpleasant, or short-lived.

A red grape crafted in Piedmont, Italy, Barbaresco offers elegance with its floral, Nebbiolo-based profile. Expect notes of red berries, violets, and spices, culminating in a smooth, enduring finish. Aging for a minimum of two years, including one in oak, enhances its allure.

A red grape thriving in Piedmont, Italy, Barbera boasts high acidity, low tannins, and vibrant red fruit flavors. Often crafted into approachable wines, it shines in Barbera d'Asti, a sub-region celebrated for its quality expressions.

Barolo is a red wine from Piedmont, Italy. Barolo showcases full-bodied richness and Nebbiolo's bold tannic structure. Its flavour profile, marked by cherries, roses, and truffles, culminates in a long, intricate finish. Aging for at least three years, including two in oak, is mandatory for this esteemed wine.

A cylindrical oak container used in winemaking for fermenting, aging, and storing wine. Barrels impart subtle flavors like vanilla, spice, and toast, and their size, age, and oak type (French, American, or Hungarian) influence the wine's characteristics. They also allow oxygen to permeate, aiding maturation and softening tannins.

Refers to a small oak barrel used for ageing wine, which can impart flavours of vanilla, spice, and toast. Barriques can influence a wine's texture, aroma, and complexity, and are commonly used in winemaking regions such as Bordeaux and Napa Valley. 

A winemaking technique used in the production of certain white wines, particularly those made from Chardonnay and other barrel-aged white grape varieties. The term "bâtonnage" is French, and it translates to "stirring" or "agitation."

Originating in eastern France, Beaujolais crafts light, fruity reds from Gamay grapes. Fermented via carbonic maceration, these wines burst with bright flavours of red cherries and raspberries. Beaujolais Nouveau, released shortly after harvest, embodies youthful freshness.

Refers to a type of organic farming that uses holistic principles to cultivate grapes and produce wine. Biodynamic practices can include using lunar cycles, composting, and natural remedies to enhance soil health, biodiversity, and vine vitality.

When discussing grape varieties, "biotype" typically refers to a distinct genetic variant within a particular grape variety. A biotype may exhibit slight genetic differences that result in unique characteristics, such as variations in flavour, colour, or disease resistance. However, these biotypes are usually identified and named within the specific grape variety and are not generally referred to as "biotype grapes" as a standalone term.

Generally used in connection with Champagne and other sparkling wines, Blanc de Blancs refers to a white wine made entirely from white grapes, such as Chardonnay. Blanc de Blancs can be light and crisp or rich and complex and are often associated with regions such as Champagne and Burgundy.

Generally used in connection with Champagne and other sparkling wines, Blanc de Noirs refers to a white wine made exclusively from red grapes, with the skins removed before fermentation (to avoid colouring the wine). Blanc de Noirs can have a delicate pink colour and flavours of red fruit and flowers and are often made from Pinot Noir or Pinot Meunier grapes.

Refers to a wine made from a mixture of two or more grape varieties, which can create a wine with unique flavours, aromas, and textures. Blending can also be used to balance out the strengths and weaknesses of different grapes and vineyards.

Despite being the second-most planted red grape in Spain (after Tempranillo), Bobal is still relatively unknown outside the country. With thick skin and high tannin levels, Bobal wines typically exhibit dark fruit flavours with hints of spice and earthiness. The grape's resilience to extreme weather conditions and ability to age well make it an important component in the production of robust and full-bodied wines.

Refers to the weight and texture of a wine, which can range from light and thin to full and rich. The body of a wine can be influenced by factors such as grape variety, climate, fermentation, and ageing, and can affect a wine's mouthfeel, flavour, and ageing potential. different grapes and vineyards.

Situated in southwestern France, Bordeaux crafts renowned reds from Cabernet Sauvignon, Merlot, and Cabernet Franc. These full-bodied wines boast complex flavours of blackcurrants, plums, and spices, complemented by firm tannins. Bordeaux also offers notable whites from Sauvignon Blanc and Sémillon grapes.

Refers to a type of fungus that can cause grapes to shrivel and concentrate their sugars, resulting in sweet and complex wines. While “fungus” doesn’t sound great at first, Botrytis is also known as "noble rot," and is used in regions such as Sauternes and Tokaj to produce fantastic dessert wines.

Hailing from Tuscany, Italy, Brunello di Montalcino is a robust red crafted from Sangiovese grapes. Renowned for its full-bodied profile, it boasts flavours of cherries, leather, and tobacco, with a lingering complexity. Aged for a minimum of four years, including two in oak barrels.

A term indicating a dry sparkling wine.

Nestled in eastern France, Burgundy is famed for its nuanced wines crafted from Pinot Noir and Chardonnay grapes. These elegant offerings are renowned for their complexity, showcasing reds with red and black fruit, spices, and earthy tones, and whites with citrus, mineral, and buttery notes. Divided into sub-regions like Chablis and Côte de Nuits, each area boasts its unique style.

A red grape that is widely grown in the Bordeaux region of France, as well as in other parts of the world. Cabernet Franc is known for its herbaceous and spicy character, with flavours of red berries, tobacco, and graphite. Cabernet Franc is often used as a blending grape in Bordeaux-style wines but is also made into varietal wines.

A red grape that is widely grown in many wine regions around the world. Cabernet Sauvignon is known for its full-bodied and tannic character, with flavours of blackcurrants, blackberries, and cedar. Cabernet Sauvignon is often blended with other grape varieties, such as Merlot, to soften its tannins and add complexity.

A winemaking technique in which whole grapes are fermented in a carbon dioxide-rich environment before crushing. This process encourages intracellular fermentation within the intact grape berries, resulting in wines with fruity and sometimes floral aromas and lower tannin levels.

A red grape that is widely grown in the Languedoc-Roussillon region of southern France, as well as in other parts of the world. Carignan is known for its high acidity, firm tannins, and flavours of dark fruit and spices. Carignan is often used as a blending grape but is also made into varietal wines.

A red grape that is widely grown in Chile, where it was mistaken for Merlot for many years. Carmenere is known for its herbaceous and spicy character, with flavours of blackcurrants, tobacco, and green pepper.

A sparkling wine made in the Catalonia region of northeastern Spain, using grape varieties such as Macabeo, Xarel-lo, and Parellada. Cava is known for its fresh and fruity character, with flavours of green apples, citrus, and almonds. Cava is made using the traditional method, the same style used to make Champagne, which involves a second fermentation in the bottle.

The French term for grape variety.

A wine region in Burgundy, France, known for its dry and mineral-driven white wines made from Chardonnay grapes. Chablis wines are typically unoaked, with flavours of green apples, lemon, and flint. Chablis is divided into several appellations, each with its own terroir and style.

A wine region in northeastern France, known for its sparkling wines generally made from Chardonnay, Pinot Noir, and Pinot Meunier (though a few other grapes are allowed). Champagne is made using the traditional method, also called the méthode champenoise, which involves a second fermentation in the bottle. Champagne is known for its lively and complex character, with flavours of citrus, brioche, and honey.

This white grape is a global favourite. It boasts a rich, buttery profile with hints of tropical fruit, vanilla, and toast. Often aged in oak, it gains a creamy texture. Despite past criticisms of overly oaked versions, Chardonnay remains a classic, versatile grape with the potential for exceptional wines.

A  wine region in the Rhône Valley of southern France, known for its rich and full-bodied red wines made from a blend of grapes such as Grenache, Syrah, and Mourvèdre. Châteauneuf-du-Pape wines are typically spicy and complex, with flavours of dark fruit, herbs, and earthy notes, and require ageing to reach their full potential. 

A white grape that is widely grown in the Loire Valley of France, as well as in South Africa and other parts of the world. Chenin Blanc is known for its high acidity and versatility and is used to make a wide range of wines, from dry and crisp to sweet and luscious. Chenin Blanc wines are typically characterised by flavours of green apples, honey, and flowers.

A red wine made in the Tuscany region of central Italy using a blend of grape varieties such as Sangiovese, Canaiolo, and Colorino. Chianti is known for its medium-bodied and fruity character, with flavours of cherries, plums, and spices. Chianti is typically aged in oak barrels, which gives the wine a complex and elegant structure.

A red grape that is widely grown in the southern Rhône Valley of France, as well as in other parts of the world. Cinsault is known for its soft and fruity character, with flavours of red berries and spices. Cinsault is often used as a blending grape but is also made into varietal wines.

The process of removing suspended particles from wine to make it clear.

Refers to a group of grapevines that are genetically identical to each other, derived from a single parent vine through asexual propagation. Cloning is a common practice in grapevine cultivation to ensure consistency in the characteristics and traits of the grape variety.

The practice of fermenting different grape varieties together.

Refers to the hue and intensity of a wine, which can range from pale white to deep purple or ruby. Colour can be influenced by factors such as grape variety, skin contact, and ageing, and can give a clue to a wine's age, grape variety, and winemaking style.

Refers to a wine that has been contaminated with a cork taint, resulting in a musty or mouldy smell and flavour. Cork taint can be caused by a chemical compound called TCA, which can affect the wine's quality and character. When you are offered to taste a wine at a restaurant, cork taint is one of the main things you should be checking for.

A red grape that is widely grown in the Veneto region of northeastern Italy, where it is used to make wines such as Valpolicella, Amarone, and Ripasso. Corvina is known for its deep colour and rich, fruity character, with flavours of cherries, plums, and spices. Corvina is often blended with other grape varieties, such as Rondinella and Molinara.

A wine region in the southern Rhône Valley of France, known for its red wines made from a blend of grape varieties such as Grenache, Syrah, and Mourvèdre. Côtes du Rhône wines are typically full-bodied and spicy, with flavours of dark fruit, herbs, and earthy notes.

A condition where grape flowers fail to develop into berries, reducing yields.

Indicates a Spanish wine that has been aged for a minimum of two years, with at least six months spent in oak barrels. This term denotes that the wine is of higher quality than younger wines from the same winery.

Refers to a specific vineyard or growing region, and can indicate a wine's quality and prestige. Cru can be used in regions such as Burgundy, Rhône Valley, and Bordeaux to denote different levels of quality and origin.

A blend or batch of wine, often used to denote a specific blend in sparkling wine production.

The process of pouring wine from its bottle into another container to separate it from sediment and allow it to aerate.

A term indicating a medium-sweet sparkling wine.

A classification system for wines that designates specific regions and quality standards, similar to AOC in France.

A crucial step in the traditional method of making sparkling wines, such as Champagne. It involves removing the sediment that forms in the neck of the bottle after the secondary fermentation, which gives these wines their effervescence.

A red grape from Piedmont in Italy. Dolcetto grapes create wines like Dolcetto d'Alba and Dolcetto di Dogliani. These wines offer a soft, fruity profile with notes of blackberries, plums, and spices. Often aged in stainless steel or concrete tanks, they maintain their fruit-forward nature.

Refers to the amount of sugar and wine added to a bottle of sparkling wine after disgorgement, which can affect its sweetness level. Dosage can be used to balance the wine's acidity and enhance its flavour and texture.

A wine region in northern Portugal, known for its red wines made from grape varieties such as Touriga Nacional, Touriga Franca, and Tinta Roriz. Douro wines are typically full-bodied and rich, with flavours of black fruit, chocolate, and spices. Douro is also known for its fortified wines, such as Port.

Refers to a wine that has little to no residual sugar, resulting in a lack of sweetness. Dry wines can range from light and crisp to full-bodied and complex and are often paired with food.

Refers to a wine that has aromas and flavours reminiscent of soil, mushrooms, or truffles. Earthy notes can be caused by factors such as the grape variety, terroir, and winemaking techniques, and can give a wine a unique and complex character.

A system where wine is sold before it's bottled, typically used for Bordeaux wines.

The science and study of wine and winemaking.

Indicates that the wine was made and bottled at the winery that grew the grapes.

The process by which yeast or bacteria convert sugars into alcohol, carbon dioxide, and other byproducts. In winemaking, fermentation typically refers to the conversion of grape juice (or “must”) into wine, where yeast consumes the sugar in the grape juice and produces alcohol.

The process of removing solids from wine to clarify it.

A process that clarifies wine by adding substances that bind to unwanted particles, making them easier to remove.

Describes wine that lacks acidity and structure.

A layer of yeast that forms on the surface of some wines, particularly sherry, influencing its flavour.

Refers to a wine that has been fortified with distilled spirits, such as brandy, to increase its alcohol content and stabilise it for ageing. Fortified wines can be sweet or dry, and can be enjoyed as an aperitif, dessert, or digestif.

Fudres are large oak barrels or casks traditionally used in vinification, particularly in Spain and France. They are known for their large size and distinctive shape, which allows for slow and gentle ageing of the wine. Fudres are often favoured by winemakers for their ability to impart subtle flavours and aromas to the wine during the ageing process.

Red grape common in Beaujolais, France. Noted for its light, fruity character with flavours of red cherries and raspberries. Beaujolais wines often employ carbonic maceration, imparting a bright, fresh character.

The term for the aromatic underbrush of the Mediterranean, often used to describe the herbal, earthy character in wines from that region.

White grape prevalent in Alsace, France, and Germany. Recognised for its aromatic, spicy character with flavours of lychees, roses, and ginger. Crafted into off-dry, sweet, or dry wines.

A byproduct of fermentation that adds to the wine's body and mouthfeel.

A traditional method of vine training and pruning without trellises, common in Mediterranean regions.

In viticulture, grafting is a common practice used to combat the devastating effects of the phylloxera pest, which attacks the roots of grapevines. As a result, most modern vineyards use grafted vines, where a cutting or scion of the desired grape variety is attached to the rootstock of a different, phylloxera-resistant grapevine. Ungrafted, also known as "own-rooted," refers to grapevines that have not been grafted onto a separate rootstock.

Denotes a Spanish wine that has been aged for a minimum of five years, with at least two years spent in oak barrels. This term is used to indicate that the wine is of the highest quality from the winery and is typically produced in exceptional vintages with excellent ageing potential.

Refers to a vineyard or growing region that produces the highest-quality wines. Grand Cru can be used in regions such as Burgundy, Champagne, and Alsace to denote the best vineyards or villages, whose wines can command high prices.

Red grape prevalent in the Rhône Valley, France, Spain, and beyond. Noted for its fruity, spicy character with flavours of red berries, pepper, and herbs. Often blended with grapes like Syrah and Mourvèdre for added complexity and structure.

Grüner Veltliner is a white grape prominent in Austria and beyond. Recognised for its crisp, fresh character with flavours of green apples, white pepper, and herbs. Crafted into dry, sweet, or sparkling wines.

A metric unit of area measurement often used in vineyard size (1 hectare = 2.47 acres).

A metric unit of volume measurement used in wine production (1 hectoliter = 100 liters).

Refers to a wine that has aromas and flavours reminiscent of herbs, such as thyme or basil. Herbaceous notes can be caused by factors such as the grape variety, terroir, and winemaking techniques, and can add complexity and freshness to a wine.

Refers to a wine that has aromas and flavours reminiscent of herbal remedies or tea. Herbal notes can be caused by factors such as the grape variety, fermentation, and ageing, and can give a wine a medicinal or soothing quality.

Refers to a vineyard or growing region that is located at a high elevation, which can result in wines with more pronounced flavours, high acidity, and balanced alcohol. High Altitude can affect factors such as temperature, sunlight, and soil composition, and can produce wines with high acidity, tannins, and aromas.

A vine variety developed by crossing two or more different species of grapevines, often for disease resistance or climate adaptability.

A type of dessert wine produced from grapes that have been frozen while still on the vine, concentrating their sugars and flavours. Noted for its rich, sweet taste and balanced acidity, Ice Wine is predominantly produced in Germany (where it's known as Eiswein) and Canada.

A classification that designates the geographical origin of a wine, often used in the EU.

Also known as wild or native yeast, indigenous yeast refers to the naturally occurring yeast present on grape skins or in the winery, used to ferment grape juice into wine. Wines made with indigenous yeasts often exhibit more complexity and a sense of terroir compared to those made with commercial yeasts.

A sustainable approach to managing pests in the vineyard using a combination of biological, cultural, physical, and chemical methods.

A large wine bottle size, equivalent to four standard bottles (3 liters) for still wine, and often larger for sparkling wine.

A Spanish term meaning 'young.' In winemaking, it refers to wines that are typically released and intended for consumption soon after the vintage, with little to no oak ageing. These wines, often made from Tempranillo or Garnacha grapes, showcase fresh and fruity characteristics.

Andalusian town renowned for Sherry production. 'Jerez' refers to the fortified wines crafted here, including Fino, Manzanilla, Pedro Ximénez, and Oloroso styles. The aging under a layer of yeast, known as flor, and the Solera system impart distinct characteristics to Sherry.

The liquid extracted from grapes that will undergo fermentation to become wine.

A German term from the Prädikat system, used to describe high-quality wines primarily from the Mosel region. It denotes the lightest, most delicate style of Riesling in Germany, made from fully ripened grapes, typically with lower alcohol levels and a balance between sweetness and acidity.

Wine that is produced according to Jewish dietary laws and is suitable for consumption by observant Jews.

Traditional Georgian clay vessels used for fermenting, storing, and aging wine, buried underground.

A family of grape varieties and the sparkling red wines made from them, primarily in Italy's Emilia-Romagna region.

A wine region in southern France known for producing a wide variety of wines, including reds, whites, and rosés.

Refers to a wine made from grapes that have been left on the vine longer than usual, generally resulting in higher sugar content and a sweeter or stronger wine. Late Harvest wines can be enjoyed as dessert wines or paired with strong cheeses, fruit, or nuts.

Refers to the sediment left over after fermentation, which can be stirred back into the wine to add complexity and texture. Allowing a finished wine to rest on lees (known as lees ageing) can add complexity to a wine, often imparting yeasty, bready flavours like brioche, toast, and dough, and giving a wine a creamier mouthfeel.

Refers to the droplets that form on the inside of a wine glass when the wine is swirled, which can indicate the wine's alcohol content and viscosity. A more viscous wine will have longer “legs” on the side of the glass. Legs are affected by factors such as the wine's sugar, alcohol, and glycerol content, and can give a clue to a wine's quality and style.

A semi-sweet white wine from Germany, often made from Riesling, Müller-Thurgau, or other white grape varieties.

Western France wine region famed for high-quality white wines like Sauvignon Blanc, Chenin Blanc, and Melon de Bourgogne. Crisp and refreshing, with citrus, herb, and mineral flavours. Also produces red wines like Chinon and Bourgueil from Cabernet Franc grapes.

The process of soaking grape skins in their juice to extract color, tannins, and flavour compounds.

Fortified wine from Portugal's Madeira island, crafted from grapes like Sercial, Verdelho, Bual, and Malvasia. Known for its complex, oxidative character with flavours of caramel, nuts, and dried fruit. Aged for many years, imparting a unique and distinctive character.

Refers to a large-format bottle that holds two standard bottles of wine, which can result in slower ageing and improved flavour development. Magnums are often used for special occasions, ageing, or as a gift for wine collectors.

Widely grown globally, notably in Argentina. Recognized for its rich, full-bodied character with flavours of blackberries, plums, and spices. Often blended with grapes like Cabernet Sauvignon and Merlot.

A secondary fermentation process where malic acid is converted to softer lactic acid, adding complexity and reducing acidity.

A fortified wine from Sicily, often used in cooking and available in both dry and sweet styles.

Bordeaux region renowned for high-quality red wines from grapes like Cabernet Sauvignon, Merlot, and Cabernet Franc. Full-bodied and complex, with flavours of blackcurrants, plums, and spices. Divided into appellations like Margaux, Pauillac, and Saint-Estèphe.

A red grape that is grown around the world. Merlot is known for its soft and fruity character, with flavours of black cherries, plums, and chocolate. Merlot is often used as a blending grape but is also made into varietal wines.

The specific climate conditions in a small, localised area within a vineyard, which can influence grape growing and wine characteristics.

A term used to describe flavours and aromas in wine that are reminiscent of minerals, such as flint, chalk, or wet stones.

Red grape cultivated in central and southern Italy for wines like Montepulciano d'Abruzzo and Rosso Conero. Renowned for rich, fruity character with flavours of blackberries, plums, and spices. Often oak-aged for complexity and structure.

Red grape prevalent in the southern Rhône Valley and elsewhere. Noted for its dark, tannic character with flavours of black fruit, herbs, and spices. Often blended with grapes like Grenache and Syrah for added structure and complexity.

Widely cultivated white grape globally. Renowned for floral, aromatic character with flavours of orange blossom, honeysuckle, and apricots. Typically linked with sweet wines, but can also produce dry wines.

Freshly crushed grape juice containing skins, seeds, and solids, used as raw material for winemaking before fermentation. It's typically fermented to produce wine, but can also be utilised for other grape-based products like juice or vinegar.

Made with minimal intervention, using organic or biodynamic grapes and native yeasts. Often unfiltered, unfined, and with minimal added sulphites. This creates a unique expression of grapes and terroir, resulting in a distinctive palate.

Nebbiolo is a red grape primarily linked with Piedmont in northwestern Italy, notably in Barolo and Barbaresco wines. Known for tannic, complex character with flavours of red cherries, roses, and tar. Often oak-aged for years to soften tannins and enhance complexity.

Red grape primarily cultivated in Puglia, southern Italy, notably in wines like Salice Salentino and Negroamaro di Terra d'Otranto. Recognized for full-bodied, spicy character with flavours of blackberries, plums, and chocolate. Often blended with grapes like Malvasia Nera and Primitivo.

Red grape widely cultivated in Sicily, southern Italy, used in wines like Nero d'Avola and Cerasuolo di Vittoria. Recognized for full-bodied, fruity character with flavours of blackberries, plums, and spices. Often oak-aged for added complexity and structure.

Wines produced outside the traditional wine-growing areas of Europe, such as the Americas, Australia, and New Zealand.

A beneficial form of Botrytis cinerea that concentrates sugars in grapes, used in the production of sweet wines like Sauternes and Tokaji.

Wine made from grapes harvested in different years, commonly used in sparkling wines like Champagne.

Refers to the aroma of a wine, which can be evaluated by smelling the wine before tasting it. A wine's nose can give clues to its quality, grape variety, and winemaking techniques, and can also influence a wine's taste and overall impression.

Refers to a wine that has aromas and flavours reminiscent of oak, such as vanilla, spice, or toast. Oaky notes can be caused by ageing the wine in oak barrels or using oak chips and can add richness and complexity to a wine.

Wines produced in traditional wine-growing regions of Europe, such as France, Italy, and Spain.

A type of wine made from white grapes that are fermented with their skins, giving the wine an orange hue and tannic structure.

Refers to a wine made from grapes that have been grown without the use of synthetic fertilisers, pesticides, or herbicides. Organic wine can be certified by regulatory bodies such as the USDA or EU and can provide a healthier and more sustainable alternative to conventional farming.

A chemical reaction that occurs when wine is exposed to air, which can lead to undesirable changes in flavour and aroma.

A natural sparkling wine made using the ancestral method, where wine is bottled before primary fermentation is complete, resulting in a more rustic, lightly sparkling wine.

A red grape from Bordeaux known for its dark color, tannic character, and flavours of black fruit, violets, and spices. Often used in blends to add structure and complexity to Bordeaux-style wines.

A tiny, sap-sucking insect that devastated European vineyards in the late 19th century. Modern vines are protected by grafting onto Phylloxera-resistant rootstock or breeding hybrids. Pre-Phylloxera vines are rare and highly prized.

A renowned wine region in northwestern Italy, famous for red wines like Barolo and Barbaresco, made from Nebbiolo, Barbera, and Dolcetto grapes. These wines are full-bodied and complex, with flavors of black fruit, herbs, and spices. Piedmont also produces notable white wines like Gavi and Arneis.

A widely grown white grape, known for its crisp, fresh character with flavors of citrus, green apple, and minerals. Often crafted into light, refreshing dry wines. Also known as Pinot Gris in France, though stylistically distinct due to climate and winemaking differences.

Known as Pinot Grigio in France, though stylistically different. It offers a rich, complex character with flavors of pear, apricot, and honey. Pinot Gris is crafted into off-dry, sweet, or dry wines.

Pinot Noir is a widely popular red grape known for its delicate complexity, featuring flavours of red fruit, herbs, and earth. Often aged in oak for added structure. Lighter-bodied and elegantly styled, it produces some of the world's finest wines, notably from Burgundy's top vineyards. Exceptional examples also come from California, Washington, and Oregon in the US.

A red grape primarily cultivated in South Africa, it's a cross between Pinot Noir and Cinsault. Known for its full-bodied, fruity character with flavours of blackberries, plums, and smoke. Often aged in oak for added complexity and structure.

A Bordeaux region renowned for high-quality red wines, primarily crafted from Merlot and Cabernet Franc grapes. These wines are typically full-bodied and complex, boasting flavours of black fruit, herbs, and spices.

A fortified wine from Portugal's Douro Valley, made with grape varieties like Touriga Nacional, Touriga Franca, and Tinta Roriz. It's characterized by a rich, sweet profile with notes of dried fruit, nuts, and chocolate. Often aged in oak for added complexity and structure.

Pouilly-Fumé is a wine region in the Loire Valley of France, known for its high-quality white wines made from the Sauvignon Blanc grape variety. Pouilly-Fumé wines are typically crisp and refreshing, with flavours of citrus, herbs, and minerals.         

A German wine classification system based on the ripeness of the grapes at harvest, with categories such as Kabinett, Spätlese, Auslese, Beerenauslese, Trockenbeerenauslese, and Eiswein.

Denotes high-quality vineyards or regions, ranking below Grand Cru, often found in Burgundy and Champagne. Offers good value, though Bordeaux uses a more complex naming convention for its Premier Cru wines, adding intrigue.

Refers to the aromas of a wine that come from the grape itself including fruity or floral notes, offering a first impression of a wine's character and quality. Secondary and tertiary aromas arise from winemaking processes and aging, respectively.

A Spanish wine region known for high-quality red wines from grapes like Garnacha and Cariñena. These wines are full-bodied and complex, with flavors of black fruit, herbs, and spices. Priorat also produces notable white wines from grapes like Garnacha Blanca and Macabeo.

Sparkling wine from Italy's Veneto region, made with Glera grapes. Known for its light, fruity character with flavors of green apple, pear, and citrus. Often crafted in a dry or off-dry style, it differs from Champagne due to its production method, resulting in a unique character and style.

The process of transferring wine from one container to another to separate it from sediment.

A term used globally in wine regions like France, Spain, Italy, and the US to denote higher quality wines aged for a specific period. Aging requirements vary by country and region. In Spain, "reserva" requires at least three years, with one in oak. In Italy, "riserva" often exceeds minimum aging. In the US, "reserve" indicates higher quality, but lacks legal aging requirements.

The amount of sugar remaining in wine after fermentation, contributing to its sweetness.

A wine region in southeastern France, famed for high-quality red and white wines from grapes like Syrah, Grenache, and Viognier. These wines are full-bodied and complex, showcasing flavors of black fruit, herbs, and spices.

A wine region in northern Spain, famed for high-quality red wines made from Tempranillo grapes. These wines are full-bodied and complex, featuring flavors of black fruit, herbs, and spices.

Essential in sparkling wine production, particularly Champagne, it involves tilting and rotating bottles to collect sediment in the neck. This ensures clarity when the bottle is opened. Often done manually or with gyropalettes, riddling precedes disgorgement, removing sediment for pristine sparkling wine.

Riesling is a awhite grape widely cultivated in Germany and globally popular. Known for its aromatic, fruity character with flavorus of green apple, peach, and lime. Crafted into off-dry, sweet, or dry wines.

A northern Spanish wine region renowned for high-quality red and white wines from grapes like Tempranillo, Garnacha, and Viura. These wines are full-bodied and complex, featuring flavours of black fruit, herbs, and spices.

The grapevine's root system, chosen for traits like pest and disease resistance, soil adaptability, and growth regulation.

Rosé is Wine made from red grapes but produced like white wine, resulting in a lighter pink color. Typically light and refreshing, with flavours of strawberries, raspberries, and citrus. Available in dry or sweet styles.

A method of rosé production where some juice is bled off from a red wine fermentation to increase the concentration of the red wine and produce rosé.

A Loire Valley wine region famed for high-quality Sauvignon Blanc. Sancerre wines are crisp and refreshing, with citrus, herb, and mineral notes.

Sangiovese is a red grape that is widely cultivated in Italy, notably in Tuscany. Known for its bright, fruity character with flavours of red cherries, herbs, and spices. Primarily used in wines like Chianti and Brunello di Montalcino.

Bordeaux region known for high-quality sweet wines from grapes like Semillon and Sauvignon Blanc. Rich and complex, with flavours of honey, apricots, and vanilla.

A white grape that is among the most widely planted globally. Sauvignon Blanc is known for its crisp and refreshing character, with flavours of citrus, herbs, and minerals. Sauvignon Blanc is often made into dry wines that are light and fruity.

Refers to the aroma of a wine that develops from the winemaking process itself, such as fermentation, lees ageing, and time spent in barrels. Among others, these aromas can include notes of yeast, butter, toast, vanilla, and nuts. Secondary aromas can be influenced by factors such as the type of yeast used, the temperature of fermentation, and the use of different types of oak barrels.

A white grape that is widely grown in the Bordeaux region of France. Sémillon is known for its rich and honeyed character, with flavours of dried fruit, nuts, and spices. Sémillon is often used to make sweet wines, such as Sauternes. 

A fortified wine made in the Jerez region of southern Spain, using grape varieties such as Palomino and Pedro Ximenez. Sherry is known for its nutty and complex character, with flavours of dried fruit, caramel, and spices.  

Also known as Syrah, Shiraz is a red grape that is widely grown in Australia, South Africa, France, as well as many other parts of the world. Shiraz is known for its full-bodied and spicy character, with flavours of black fruit, pepper, and tobacco.  

Refers to a wine that has a smooth and soft texture, often with low tannins and high alcohol. Silky wines can be enjoyable on their own or paired with food and can offer a luxurious and velvety mouthfeel.   

A trained and knowledgeable wine professional, typically working in fine restaurants, who specialises in all aspects of wine service and pairing.

Wine with significant levels of carbon dioxide, making it fizzy. Examples include Champagne, Cava, and Prosecco.

Refers to a wine that has aromas and flavours reminiscent of spices, such as cinnamon, pepper, or clove. Spicy notes can be caused by factors such as the grape variety, terroir, and winemaking techniques, and can add warmth and complexity to a wine.

Refers to a steel container or vessel used in winemaking for fermentation, storage, or ageing of wine. Stainless steel tanks are widely used in the wine industry due to their durability, hygienic properties, and the ability to maintain a controlled environment for winemaking.

Compounds often added to wine as preservatives to prevent oxidation and spoilage.

A style of red wine that is made in Tuscany, Italy, using non-traditional (for the region) grape varieties such as Cabernet Sauvignon and Merlot. Super Tuscan wines are typically full-bodied and complex, with flavours of black fruit, herbs, and spices.

Refers to a wine that has a soft and velvety texture, often with moderate tannins and balanced acidity. Supple wines can be easy-drinking and approachable and can offer good value for everyday consumption.

Refers to the level of residual sugar in a wine, which can range from bone-dry to dessert-sweet. Sweetness can be affected by factors such as grape ripeness, fermentation, and fortification, and can influence a wine's flavour, texture, and ageing potential.

Also known as Shiraz, Syrah is a red grape that is widely grown around the world. Syrah is known for its full-bodied and spicy character, with flavours of black fruit, pepper, and herbs. Syrah is often aged in oak barrels to add complexity and structure.

Refers to a term used to describe a simple, everyday wine that is meant to be consumed with food without offering much in terms of complexity or depth. 

A method for producing sparkling wine, where secondary fermentation takes place in a large tank instead of individual bottles. Also known as Charmat or Metodo Italiano.

Refer to a group of compounds found in grape skins, seeds, and stems, which can contribute bitterness, astringency, and structure to a wine. Tannins can be affected by factors such as grape variety, terroir, and winemaking techniques, and can provide a wine with ageing potential and food-pairing versatility.

The primary acid found in grapes and wine, contributing to acidity and stability.

A type of port wine aged in wooden barrels, which gives it a nutty flavor and a golden-brown color.

Tempranillo is a red grape that is widely grown in Spain, particularly in the Rioja and Ribera del Duero regions. Tempranillo is known for its full-bodied and complex character, with flavours of black fruit, herbs, and spices. Tempranillo is often aged in oak barrels to add complexity and structure.

Organic compounds naturally occurring in grapes, responsible for the aroma and flavour profiles of wines. They play a crucial role in the sensory characteristics of wines, especially in aromatic varieties like Muscat, Gewürztraminer, Riesling, and Viognier. Terpenes are primarily found in grape skins.

One of the most difficult to define terms in wine, “terroir” refers to the combination of soil, climate, topography, and other environmental factors that can influence the character of a wine. Terroir can give a wine a unique sense of place and can be used to differentiate wines from different regions, vineyards, or microclimates.

Develops during aging, featuring notes like leather, tobacco, mushroom, or earth. Adds maturity and complexity, influenced by oak type, aging duration, and storage conditions.

Sweet wine from Hungary's Tokaj region, crafted from grapes like Furmint and Hárslevelű. Renowned for its rich, complex character with flavours of honey, apricots, and nuts. Often aged in oak for added complexity and structure.

A white grape widely grown in Argentina, known for its aromatic, floral character with citrus, peach, and herb flavors. Often crafted into light, refreshing dry wines.

A red grape widely cultivated in Portugal, notably in the Douro Valley. Recognized for its full-bodied, tannic character with flavours of black fruit, herbs, and spices. Commonly employed in Port wine production.

A production process for sparkling wines, especially Champagne. It involves secondary fermentation in the bottle, creating bubbles. Sugar and yeast are added to the base wine, followed by aging on the lees (yeast sediment) to develop complex flavors. The wine is then disgorged to remove sediment and topped up with a dosage (wine and sugar) before final corking. This labor-intensive method produces high-quality sparkling wines.

Refers to a German term meaning "dry," often used to describe dry Riesling wines. Trocken wines can be crisp, refreshing, and mineral-driven, and can offer a versatile and food-friendly option for white wine lovers.

Central Italy wine region renowned for high-quality red wines from grapes like Sangiovese, Cabernet Sauvignon, and Merlot. Full-bodied and complex, featuring flavours of black fruit, herbs, and spices.

The characteristic qualities of a particular grape variety, region, or style that distinguish it from others.

Is a wine region in northeastern Italy, known for its high-quality red wines made from grape varieties such as Corvina, Rondinella, and Molinara. Valpolicella wines are typically medium-bodied and fruity, with flavours of red cherries, herbs, and spices.

Refers to a wine made from a single grape variety. Varietal wines can highlight the unique flavours, aromas, and textures of a specific grape, and can be used to differentiate wines from different regions and winemakers.

A term used in Alsace for late-harvest wines that are rich and sweet.

Verdejo is a white wine grape from Spain, notably Rueda in Castilla y León. It yields aromatic, crisp wines with green apple, citrus, and herbal aromas, sometimes with floral hints. These wines are zesty with medium body, featuring flavors of tropical fruits, melon, and a touch of almond.

Verdicchio is a white grape from Italy's Marche region, notably Jesi and Matelica. It yields refreshing, crisp wines with bright acidity, offering lively citrus notes of lemon and green apple, along with hints of almond and a subtle herbal edge. Typically unoaked, preserving vibrant fruit flavours.

The stage in grape ripening when the grapes change color and begin to sweeten.

A French classification for wines that are a step above table wine but below AOC wines.

The process of making wine from grapes.

Refers to the year in which a wine's grapes were harvested, which can influence the wine's flavour, structure, and ageing potential. Vintage can be affected by factors such as weather, climate, and vineyard management.

Made from grapes harvested in a single year, it showcases the unique characteristics of that harvest. Unlike non-vintage Champagne, which blends wines for consistency, vintage Champagne offers greater complexity and aging potential, produced in exceptional years.

Is a white grape that is widely grown around the world. Viognier is known for its rich and aromatic character, with flavours of apricot, peach, and honey. Viognier is often made into dry or off-dry wines that are full-bodied and complex.

Refers to the study and practice of grape cultivation, including vineyard management, pruning, and harvesting. Viticulture can be used to improve grape quality, yield, and disease resistance, and can also contribute to sustainability and environmental stewardship.

A red grape that is widely grown in Greece, particularly in the Macedonia region. Xinomavro is known for its full-bodied and tannic character, with flavours of black fruit, herbs, and spices. Xinomavro is often aged in oak barrels to add complexity and structure.

A white grape variety commonly used in the production of Cava, the Spanish sparkling wine.

Refers to microorganisms that consume grape sugars and convert them into alcohol and carbon dioxide during fermentation. Yeast can be affected by factors such as temperature, nutrient availability, and oxygen levels, and can influence a wine's flavour, aroma, and texture.

Refers to the amount of grapes harvested per acre of a vineyard, which can affect the wine's quality and concentration. Yield can be influenced by factors such as grape variety, vine age, and pruning, and can be used to balance quantity and quality in winemaking.

Wine that is intended to be consumed soon after its release, typically within a year or two.

Zibibbo is a grape variety primarily used for sweet wines, also known as Muscat of Alexandria or Moscato di Alessandria. Believed to be one of the oldest cultivated grape varieties, dating back to ancient Egypt. Characterized by large berries and thick skin, it offers intense aromas and flavors of citrus fruits, orange blossoms, apricots, and musk.

A widely grown red grape in California and beyond, it's known for its full-bodied, fruity character, featuring flavors of blackberries, raspberries, and spices. Often aged in oak barrels for added complexity and structure.