Wine Terms

A

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.

B

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.

C

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.

D

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.