Wine Terms

The tart or sour quality in wine, shaped by grape variety, climate, and winemaking. Acidity adds structure, balance, and ageing potential. Wines with high acidity pair beautifully with rich or acidic dishes.

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.

The percentage of ethanol in wine, usually between 11–16%. It affects a wine’s body, flavour, and balance, often perceived as warmth. Influenced by grape ripeness, fermentation, and ageing, higher alcohol wines tend to feel fuller and more intense.

A wine region in northeastern France, renowned for aromatic white wines made from grapes like Riesling, Gewürztraminer, Pinot Gris, and Muscat. These wines are typically dry, full-bodied, and expressive, with floral, fruit, and mineral notes balanced by fresh acidity. Unusually for France, Alsace labels often list the grape variety, making it especially approachable for wine lovers.

Amarone, a powerful red wine from Veneto, Italy, made from partially dried Corvina, Rondinella, and Molinara grapes using the appassimento method. This process concentrates flavours and sugars, producing a full-bodied, high-alcohol wine with notes of dried fruit, spice, and chocolate.

Ancient clay vessels used for fermenting and storing wine.

France’s official wine classification system, based on origin and strict production rules. AOC status signals quality, grape variety, and style tied to a specific place.Want to learn more? Read our Journal article: A Guide to AOC, DOC, DOCG & More!

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."

A white grape native to Piedmont, Italy, known for producing aromatic, crisp wines. Often seen as a white counterpart to Barolo, Arneis offers notes of white flowers, pear, and apple, with lively acidity, a medium body, and delicate mineral undertones.

The scent of a wine, encompassing notes like fruit, flowers, herbs, or spice. Aroma offers insight into grape variety, winemaking techniques, and age, and plays a key role in a wine’s overall flavour and character.

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

The harmony between a wine’s key components—acidity, sweetness, tannins, and alcohol. A well-balanced wine feels seamless and enjoyable, often with good ageing potential, while imbalance can make a wine feel harsh or disjointed.

An elegant red wine from Piedmont, Italy, made from Nebbiolo grapes. Known for its floral aromas, red berry and spice notes, and a smooth, lingering finish. Aged for at least two years (one in oak), Barbaresco balances finesse with ageing potential.

A red grape from Piedmont, Italy, known for its bright acidity, low tannins, and juicy red fruit flavours. Often easy-drinking yet expressive, it excels in wines like Barbera d’Asti, a region celebrated for its quality and charm.

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 vessel used for fermenting, ageing, and storing wine. Barrels add flavours like vanilla, spice, and toast, while allowing gentle oxygen exposure to soften tannins. The impact varies by size, age, and oak type—French, American, or Hungarian.

A small oak barrel (typically 225 litres) used for ageing wine, especially in regions like Bordeaux and Napa Valley. Barriques impart flavours like vanilla, spice, and toast, and can enhance a wine’s texture, aroma, and complexity.

A French winemaking technique meaning “stirring,” used primarily in barrel-aged whites like Chardonnay. It involves stirring the lees (yeast sediment) during ageing to enhance texture, richness, and flavour complexity.

A wine region in eastern France known for light, fruity reds made from Gamay. Wines are often crafted using carbonic maceration, highlighting bright notes of red cherry and raspberry. Beaujolais Nouveau, released just weeks after harvest, captures the style’s fresh, youthful charm.

A holistic form of organic farming that incorporates lunar cycles, composting, and natural preparations to promote soil health and vine vitality. Biodynamic viticulture encourages biodiversity and balance in the vineyard. Want to learn more? Read our Journal article: What Are Natural, Organic, Biodynamic, and Sustainable Wines?

A genetic variant within a single grape variety, showing subtle differences in traits like flavour, colour, or disease resistance. Biotypes are typically identified within the variety (e.g. Sangiovese Grosso) but aren’t classified as separate grape types.

A French term meaning “white from whites,” used for sparkling wines—especially Champagne—made entirely from white grapes, typically Chardonnay. Styles range from light and crisp to rich and complex, with notable examples from Champagne and Burgundy.

Meaning “white from blacks,” this term refers to sparkling wines—especially Champagne—made exclusively from red grapes like Pinot Noir or Pinot Meunier. Skins are removed early to avoid colour, resulting in a white or delicately pink wine with red fruit and floral notes.

A wine made from two or more grape varieties, combining their flavours, aromas, and textures. Blending allows winemakers to balance strengths and weaknesses across grapes or vineyard plots, creating harmony and complexity in the final wine.

Spain’s second-most planted red grape after Tempranillo, yet still under the radar internationally. Known for its thick skins and firm tannins, Bobal produces robust, full-bodied wines with dark fruit, spice, and earthy notes. Resilient in harsh climates, it also ages well.

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.

A prestigious wine region in southwestern France known for bold reds made from Cabernet Sauvignon, Merlot, and Cabernet Franc—offering flavours of blackcurrant, plum, and spice with firm tannins. Bordeaux also produces elegant whites from Sauvignon Blanc and Sémillon.Want to learn more? Read our Journal article: Bordeaux Wine and Food Pairings: A Guide to Picking and Pairing.

A beneficial fungus that causes grapes to shrivel, concentrating sugars and flavours—ideal for making sweet, complex dessert wines. Known as “noble rot,” it’s key to iconic wines from regions like Sauternes and Tokaj.

A powerful red wine from Tuscany, Italy, made from 100% Sangiovese. Known for its full body and layered flavours of cherry, leather, and tobacco, Brunello is aged for at least four years, including two in oak, delivering depth and ageing potential.

A term indicating a dry sparkling wine.

An iconic wine region in eastern France known for refined Pinot Noir and Chardonnay. Reds offer red and black fruit, spice, and earthy depth; whites show citrus, mineral, and buttery notes. Sub-regions like Chablis and Côte de Nuits each bring their own distinct style.

A red grape grown widely in Bordeaux and beyond, known for its herbaceous, spicy profile with notes of red berries, tobacco, and graphite. Often used in Bordeaux blends, it’s also crafted into elegant varietal wines—especially in the Loire Valley and parts of the New World.

One of the world’s most widely planted red grapes, known for its full body, firm tannins, and flavours of blackcurrant, blackberry, and cedar. Often blended with grapes like Merlot to add softness and complexity, especially in Bordeaux-style wines.

A winemaking method where whole grapes ferment in a carbon dioxide-rich environment before being crushed. This technique triggers fermentation inside the berries, producing wines with bright, fruity aromas, floral notes, and soft tannins—commonly used in Beaujolais.

A red grape widely grown in southern France’s Languedoc-Roussillon and beyond. Known for its high acidity, firm tannins, and flavours of dark fruit and spice, Carignan is often used in blends but also shines in well-made varietal wines.

A red grape widely grown in Chile, once mistaken for Merlot. Known for its herbaceous, spicy profile, Carmenère offers flavours of blackcurrant, tobacco, and green pepper, often with smooth tannins and a savoury finish.

A sparkling wine from Catalonia, Spain, made using the traditional method (like Champagne), with a second fermentation in the bottle. Crafted from grapes like Macabeo, Xarel·lo, and Parellada, Cava is known for its fresh, fruity character and notes of green apple, citrus, and almond.

The French term for grape variety.

A renowned region in northern Burgundy, France, producing dry, mineral-driven white wines from Chardonnay. Typically unoaked, Chablis shows crisp flavours of green apple, lemon, and flint. Its appellations—from Petit Chablis to Grand Cru—reflect subtle differences in terroir and style.

A prestigious wine region in northeastern France, celebrated for its sparkling wines made primarily from Chardonnay, Pinot Noir, and Pinot Meunier. Crafted using the traditional method (méthode champenoise), Champagne offers vibrant acidity and complex flavours of citrus, brioche, and honey.

Chardonnay, a beloved white grape grown worldwide, known for its versatility. Often oak-aged, it can show rich, buttery notes with tropical fruit, vanilla, and toast. While once criticised for over-oaking, Chardonnay continues to shine in styles ranging from crisp and mineral to full and creamy.

A celebrated Rhône Valley wine region in southern France, known for bold, full-bodied reds made from blends of Grenache, Syrah, Mourvèdre, and others. These wines are rich and spicy, with dark fruit, herbs, and earthy complexity, often benefiting from ageing to show their best.

A versatile white grape grown widely in the Loire Valley, South Africa, and beyond. Known for its high acidity, Chenin Blanc produces everything from crisp, dry styles to rich, sweet wines. Expect flavours of green apple, honey, and floral notes.

A classic red wine from Tuscany, Italy, made primarily from Sangiovese, often blended with Canaiolo and Colorino. Chianti is medium-bodied and fruit-forward, with flavours of cherry, plum, and spice. Oak ageing adds complexity and structure to this elegant regional staple.

A red grape grown widely in the southern Rhône Valley and beyond, valued for its soft, fruity character. With flavours of red berries and gentle spice, Cinsault is often used in blends but also shines in fresh, approachable varietal wines.

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

A group of grapevines genetically identical to a single parent vine, propagated asexually to maintain consistent traits. Cloning is widely used in viticulture to preserve desirable characteristics such as flavour, yield, and disease resistance within a grape variety.

The practice of fermenting different grape varieties together.

The hue and intensity of a wine, ranging from pale whites to deep ruby or purple reds. Influenced by grape variety, skin contact, and ageing, colour can offer clues about a wine’s age, variety, and winemaking style.

Describes a wine spoiled by cork taint, typically caused by the compound TCA. A corked wine will have musty, mouldy aromas that dull its flavour and character. When tasting wine at a restaurant, checking for cork taint is one of the key reasons you’re offered a sample.

A red grape native to Italy’s Veneto region, key to wines like Valpolicella, Amarone, and Ripasso. Corvina is known for its deep colour and vibrant flavours of cherry, plum, and spice. Often blended with Rondinella and Molinara to add complexity and balance.

A southern Rhône Valley wine region in France, known for robust red blends featuring Grenache, Syrah, and Mourvèdre. These wines are typically full-bodied and spicy, with flavours of dark fruit, herbs, and earthy undertones.

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

A Spanish wine classification indicating a minimum of two years of ageing, including at least six months in oak. Crianza wines are considered higher quality than younger, unoaked styles and offer more structure and complexity.

A term used to identify a specific vineyard or growing area, often associated with quality and prestige. Common in regions like Burgundy, Bordeaux, and the Rhône Valley, cru can denote different levels of classification and origin.Want to learn more? Read our Journal article: What’s in a ‘Cru’?

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 key step in the traditional method of making sparkling wine, such as Champagne. It involves removing the sediment collected in the bottle neck after secondary fermentation, ensuring clarity and brilliance in the finished wine.

A red grape from Piedmont, Italy, used in wines like Dolcetto d’Alba and Dolcetto di Dogliani. Known for its soft, fruity profile with notes of blackberry, plum, and spice, Dolcetto is often aged in stainless steel or concrete to preserve its fresh, fruit-forward character.

The mixture of sugar and wine added to sparkling wine after disgorgement. Dosage influences the wine’s sweetness level and helps balance acidity, contributing to overall flavour and texture.

A renowned wine region in northern Portugal, celebrated for bold red wines made from varieties like Touriga Nacional, Touriga Franca, and Tinta Roriz. Douro reds are typically full-bodied and rich, with notes of black fruit, chocolate, and spice. The region is also famous for producing Port, its iconic fortified wine.

Describes a wine with little to no residual sugar, meaning it isn’t sweet. Dry wines can range from light and crisp to full-bodied and complex, and are often ideal for food pairing due to their balanced structure.

Describes wines with aromas or flavours reminiscent of soil, mushrooms, or truffles. Often linked to grape variety, terroir, and winemaking, earthy notes add depth and complexity to a wine’s profile.

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 where yeast (or bacteria) converts sugar into alcohol, carbon dioxide, and other compounds. In winemaking, it transforms grape juice—also called must—into wine, with yeast consuming the grape’s natural sugars to produce 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.

Wine that has been strengthened with distilled spirits (like brandy) to boost alcohol content and improve ageing stability. Fortified wines range from dry to sweet and are often served as aperitifs, digestifs, or dessert wines.

Large oak casks used in winemaking, especially in France and Spain. Their size allows for slow, gentle ageing with minimal oak influence, offering subtle flavour development while preserving the wine’s character.

A red grape widely grown in Beaujolais, France, known for producing light, fruity wines with flavours of red cherry and raspberry. Often made using carbonic maceration, Gamay wines are vibrant, fresh, and easy-drinking—perfect for casual sipping or light fare.

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 involves attaching a grapevine cutting (scion) to a phylloxera-resistant rootstock to protect against this root-eating pest. Most modern vines are grafted. Ungrafted or own-rooted vines grow on their original roots and are rare, often found in regions where phylloxera is absent.

A Spanish wine aged for at least five years, including two in oak. Made in exceptional vintages, it represents a winery’s highest quality, with great ageing potential.

A term used in regions like Burgundy, Champagne, and Alsace to designate the highest-quality vineyards or villages. Wines from Grand Cru sites are often the most prestigious and sought-after.Want to learn more? Read our Journal article: What’s in a ‘Cru’?

A widely grown red grape found in the Rhône Valley, Spain, and other warm regions. Known for its ripe red berry, pepper, and herbal notes, Grenache brings fruit-forward charm and warmth to blends—often paired with Syrah and Mourvèdre for added depth 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).

Describes wines with aromas or flavours reminiscent of herbs like thyme or basil. Often influenced by grape variety, terroir, or winemaking, herbaceous notes add freshness and complexity to a wine.

Describes wines with aromas or flavours similar to tea or medicinal herbs. Influenced by grape variety, fermentation, and ageing, herbal notes can lend a soothing or tonic-like character to the wine.

Describes vineyards located at higher elevations, where cooler temperatures and intense sunlight can yield wines with vibrant acidity, pronounced flavour, and balanced alcohol.Want to learn more? Read our Journal article: Elevating Your Palate.

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

A luscious dessert wine made from grapes naturally frozen on the vine, intensifying sugars and flavours. Known for its rich sweetness and vibrant acidity, it’s most famously produced in Germany and Canada.

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

Also known as wild or native yeast, it naturally occurs on grape skins or in the winery. Used for fermentation instead of commercial strains, it can add complexity and enhance a wine’s expression of terroir.

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,” used for wines released soon after the vintage with little to no oak ageing. Often made from Tempranillo or Garnacha, these wines are fresh, fruity, and meant for early drinking.

An Andalusian town famed for producing Sherry, a fortified wine made in styles like Fino, Manzanilla, Pedro Ximénez, and Oloroso. Ageing under a yeast layer (flor) and the Solera system give Sherry its unique character.

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

A German Prädikat term for delicate, high-quality wines—often Rieslings—from regions like the Mosel. Made from fully ripened grapes, Kabinett wines are light in body, with low alcohol and a refined balance of sweetness and acidity.

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.

Describes wines made from grapes left on the vine longer than usual, allowing sugars to concentrate. The result is typically a sweeter or more intense wine, often enjoyed as a dessert wine or paired with bold cheeses, fruits, or nuts.

The sediment of dead yeast cells and grape particles left after fermentation. Wines aged on lees (lees ageing) develop added complexity, with flavours like brioche, toast, or dough, and a creamier texture. Stirring the lees (bâtonnage) can further enhance richness.

The droplets that form on the inside of a wine glass after swirling, indicating the wine’s alcohol content and viscosity. Longer, slower-forming legs suggest higher alcohol or sugar levels. While not a measure of quality, they can hint at a wine’s richness and style.

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

A diverse wine region in western France known for crisp, high-quality whites made from Sauvignon Blanc, Chenin Blanc, and Melon de Bourgogne—offering citrus, herb, and mineral notes. The Loire also produces elegant reds, notably from Cabernet Franc in appellations like Chinon and Bourgueil.

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

A fortified wine from Portugal’s Madeira island, made from grapes like Sercial, Verdelho, Bual, and Malvasia. Known for its longevity and complex, oxidative style, Madeira offers flavours of caramel, nuts, and dried fruit—often aged for decades to develop its distinctive character.

A large-format wine bottle holding 1.5 litres—equivalent to two standard bottles. Magnums are prized for their ability to age wine more slowly and evenly, often enhancing flavour development. Popular for celebrations, cellaring, or gifting to collectors.

A bold red grape grown globally, with its most celebrated expressions in Argentina. Known for rich, full-bodied wines with flavours of blackberry, plum, and spice. Malbec is also used in blends 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.

A prestigious subregion of Bordeaux, known for exceptional red wines made from Cabernet Sauvignon, Merlot, and Cabernet Franc. Médoc wines are full-bodied and complex, with notes of blackcurrant, plum, and spice. Key appellations include Margaux, Pauillac, and Saint-Estèphe.

A widely grown red grape known for its smooth, fruit-forward style. Merlot offers flavours of black cherry, plum, and chocolate, with soft tannins and a round mouthfeel. Often used in blends—especially in Bordeaux—but also shines as a varietal wine.

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

Describes flavours and aromas in wine that evoke flint, chalk, wet stones, or other earthy elements. Often associated with certain grape varieties and soils, minerality adds complexity and a sense of place. Learn more: A Beginner’s Guide to Mineral Notes in Wine

A red grape grown in central and southern Italy, best known for wines like Montepulciano d’Abruzzo and Rosso Conero. It produces rich, fruit-forward wines with notes of blackberry, plum, and spice, often aged in oak for added complexity and structure.

A red grape widely grown in the southern Rhône Valley and beyond, known for its deep colour, firm tannins, and flavours of black fruit, herbs, and spice. Often blended with Grenache and Syrah to add structure, depth, and ageing potential.

An aromatic white grape grown worldwide, known for its floral character and vibrant flavours of orange blossom, honeysuckle, and apricot. Often used in sweet wines like Moscato, but also capable of producing expressive dry styles.

Freshly crushed grape juice that includes skins, seeds, and solids—used as the starting point for winemaking. Must is typically fermented into wine, but can also be used to make grape juice, vinegar, or other products.

Wine made with minimal intervention, often from organic or biodynamic grapes and fermented with native yeasts. Typically unfiltered, unfined, and low in added sulphites, natural wines offer a raw, expressive take on grape and terroir—often with a distinctive, unconventional palate.What Are Natural, Organic, Biodynamic, and Sustainable Wines?Natural Wine Fatigue? How to Keep Exploring Without the Funk

Nebbiolo, a  red grape native to Piedmont in northwestern Italy, best known for producing Barolo and Barbaresco. Nebbiolo is highly tannic and complex, with distinctive flavours of red cherry, rose, and tar. Often aged in oak to soften its structure and develop depth over time.

A red grape native to Puglia in southern Italy, featured in wines like Salice Salentino and Negroamaro di Terra d’Otranto. Known for its full-bodied, spicy character, with rich flavours of blackberry, plum, and chocolate. Often blended with Malvasia Nera or Primitivo for added depth and balance.

A prominent red grape from Sicily, used in wines like Nero d’Avola and Cerasuolo di Vittoria. Known for its full-bodied, fruity profile with notes of blackberry, plum, and spice. Often oak-aged to enhance structure and complexity.

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

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

The aroma of a wine, assessed by smelling before tasting. The nose offers insight into a wine’s quality, grape variety, and winemaking methods, and plays a key role in shaping overall flavour and 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.

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

Made from grapes grown without synthetic fertilisers, pesticides, or herbicides. Organic wines may be certified by bodies like the EU or USDA and reflect a commitment to more sustainable, environmentally conscious farming.Want to learn more? Read our Journal article: What Are Natural, Organic, Biodynamic, and Sustainable Wines?

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

A naturally sparkling wine made using the ancestral method, where the wine is bottled before primary fermentation finishes. This creates a gently fizzy, often rustic wine with vibrant fruit character and a lightly cloudy appearance due to minimal filtration.

A red grape from Bordeaux prized for its deep colour, firm tannins, and bold flavours of black fruit, violets, and spice. Typically used in blends to add structure, intensity, and complexity to Bordeaux-style wines.

A tiny, sap-sucking insect that devastated European vineyards in the late 1800s by attacking vine roots. Today, most vines are protected by grafting onto Phylloxera-resistant rootstock or using hybrid varieties. Rare pre-Phylloxera vines still exist and are highly prized for their historical and viticultural significance.

A celebrated wine region in northwestern Italy, known for bold reds like Barolo and Barbaresco, made from Nebbiolo, as well as expressive wines from Barbera and Dolcetto. Piedmont’s reds are full-bodied and complex, with notes of black fruit, herbs, and spice. The region also produces elegant whites, including Gavi and Arneis.

A widely planted white grape known for its crisp, refreshing style with flavours of citrus, green apple, and mineral. Often made into light, dry wines, especially in Italy. Also known as Pinot Gris in France, where it tends to be richer and more textured due to different climates and winemaking styles.

The French expression of the Pinot Grigio grape, known for a richer, more textured style. Pinot Gris offers flavours of pear, apricot, and honey, and is crafted in a range of styles—from dry to off-dry and lusciously sweet—especially in Alsace.

Pinot Noir, a beloved red grape known for its light body and elegant complexity, with flavours of red fruit, herbs, and earthy notes. Often oak-aged for structure, it shines in Burgundy and also thrives in regions like California, Oregon, and Washington.

A red grape unique to South Africa, created by crossing Pinot Noir and Cinsault. Known for its full-bodied, fruity profile with flavours of blackberry, plum, and subtle smoke. Often oak-aged to enhance complexity and structure, Pinotage is a bold expression of South African winemaking.

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 from grapes like Touriga Nacional, Touriga Franca, and Tinta Roriz. Known for its rich, sweet profile with flavours of dried fruit, nuts, and chocolate. Often aged in oak to develop added depth and structure, Port is typically enjoyed as a dessert wine or digestif.

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. 

Aromas that come directly from the grape, such as fruity or floral notes, offering the first impression of a wine’s character. Unlike secondary or tertiary aromas, these are not shaped by winemaking or ageing.

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 to suggest higher quality and extended ageing. In Spain, reserva wines must age at least three years (one in oak). In Italy, riserva often exceeds standard ageing rules. In the US, reserve implies quality but has no legal definition.

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.

A key step in sparkling wine production, especially Champagne. Bottles are gradually tilted and rotated to move sediment into the neck, ready for removal during disgorgement. Done by hand or with machines (gyropalettes), it ensures clarity in the final wine.

A white 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.

A pink-hued wine made from red grapes, crafted using white winemaking techniques to limit skin contact. Rosé is typically light, crisp, and refreshing, with flavours of strawberry, raspberry, and citrus. Styles range from dry and elegant to sweet and fruity.

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.

Scents that arise during winemaking—through fermentation, lees ageing, or barrel use—rather than from the grapes themselves. Common notes include yeast, butter, toast, vanilla, and nuts, shaped by choices like yeast strain, fermentation temperature, and oak type.

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. Check out our Raravina Somm's here!

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.

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.

Naturally occurring compounds in grape skins, seeds, and stems that add bitterness, astringency, and structure to wine. Influenced by grape variety, terroir, and winemaking, tannins enhance ageing potential and pair well with food.

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.

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.

Aromatic compounds found in grape skins that contribute to a wine’s scent and flavour. Especially prominent in aromatic varieties like Muscat, Gewürztraminer, Riesling, and Viognier, they play a key role in shaping a wine’s sensory profile.

A French term describing how soil, climate, topography, and other natural factors shape a wine’s character. Terroir gives wine its unique sense of place, helping to distinguish bottles from different regions, vineyards, or even 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 classic technique for making sparkling wine—used in Champagne—where a second fermentation happens in the bottle. Sugar and yeast are added to the base wine, creating natural bubbles. The wine ages on the lees for added complexity, then is clarified, topped up with a dosage (wine and sugar), and sealed. Known for producing fine, 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. Want to learn more? Read our Journal article: Grape Deep Dive: Xinomavro — Greece’s Answer to Nebbiolo?

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.