Appellation: A geographically delineated wine region.
Blind tasting: Tasting and evaluating wine without
knowing what it is.
The interaction between air and wine after a wine has been
opened. Breathing may take place while the wine is decanting.
Château: Generally a winery in
although the term is sometimes used for wineries in other parts
of the world, such as the
Claret: British name for
wine. Is also a semi-generic term for a red wine in similar
style to that of
Classico: An Italian term for the historical or "classic"
center of a wine region--sometimes located in the heart of a
Corkscrew: A tool, comprising a pointed metallic helix
attached to a handle, for drawing Corks from bottles.
Cuvée: French term, meaning vat or tank. On wine labels
it is used to denote wine of a specific blend or batch.
Decanting: The process of pouring wine from its bottle
into a decanter to separate the sediment from the wine.
Dessert wine: Varies by region. In the
a very sweet, low alcohol wine. In the
by law, any wine containing over 15% alcohol.
DOC: The abbreviation for Denominazione di Origine
Controllata, or "controlled place name." This is
designation for wine whose name, origin of grapes, grape
varieties and other important factors are regulated by law. It
is also the abbreviation for
highest wine category, which has the same meaning in that
Dry wine is a result of the level of residual sugar
remaining after fermentation. The level ranges from a full dry
wine, where all sugar has been converted to alcohol, to a
medium-dry wine that contains some residual sugar.
Fortified wine: Wine to which alcohol has been added,
generally to increase the concentration to a high enough level
to prevent fermentation.
Fruit wine: A fermented alcoholic beverage made from
non-grape fruit juice which may or may not include the addition
of sugar or honey. Fruit wines are always called "something"
wines (e.g., plum wine), since the word wine alone is often
legally defined as a beverage made only from grapes.
Grand cru: French term for a "Great growth" or vineyard.
the term is regulated to a define list of Grand cru vineyards.
Grand vin: French term most often associated with
where it denotes a Chateau's premier wine, or "first wine". On a
wine label, the word's Grand vin may appear to help distinguish
the wine from an estate's second or third wine.
Ice wine: Wine made from frozen grapes. Written, and
trademarked as a single word - Icewine - in
Called Eiswein in German.
Jeroboam: A large bottle holding three litres, the
equivalent of four regular wine bottles.
Jug wine: American term for inexpensive table wine
(French: Vin de table).
Late harvest wine: Also known as late picked, wine made
from grapes that have been left on the vine longer than usual.
Usually an indicator for a very sweet or dessert wine.
Magnum: A bottle holding 1.5 litres, the equivalent of
two regular wine bottles.
Meritage: Originally created in
these blended wines can be summed up as the "American Bordeaux".
The Red blend is made from at least 2 of the 5
grape varieties: Cabernet Sauvignon, Merlot, Cabernet Franc,
Petit Verdot, and Malbec. The White Meritage is a blend at least
2 of Sauvignon Blanc, Sauvignon Vert, and Semillon.
Nose: The aroma or bouquet of a wine
Oenophile: A wine aficionado or connoisseur.
Port: A sweet fortified wine, which is produced from
grapes grown and processed in the Douro region of
This wine is fortified with the addition of distilled grape
spirits in order to boost the alcohol content and stop
fermentation thus preserving some of the natural grape sugars.
Several imitations are made throughout the world.
Sangria: A tart punch made from red wine along with
orange, lemon and apricot juice with added sugar.
Sherry: A fortified wine that has been subjected to
controlled oxidation to produce a distinctive flavor.
Sommelier: A wine expert who often works in restaurants.
Sparkling wine: Effervescent wine containing significant
levels of carbon dioxide.
Split: A wine bottle that
holds 375 ml or one-half the
equivalent of a typical 750 ml bottle.
Table wine: Generally any wine that is not sparkling or
fortified. In the
these wines must also be between 7% and 14% alcohol by volume.
The term table wine is also used to describe a wine that is
considered a good, everyday drinker.
Tasting flight: Refers to a selection of wines, usually
between three and eight glasses, but sometimes as many as fifty,
presented for the purpose of sampling and comparison.
Varietal: Wines made from a single grape variety.
Vertical and horizontal wine tasting: In a vertical
tasting, different vintages of the same wine type from the same
winery are tasted. This emphasizes differences between various
vintages. In a horizontal tasting, the wines are all from the
same vintage but are from different wineries. Keeping wine
variety or type and wine region the same helps emphasize
differences in winery styles.
Vin: French for wine.
Vino: Italian and Spanish, Originally derived from Latin,
Wine: An alcoholic beverage made from the fermentation of
unmodified grape juice.
Wine tasting: The sensory evaluation of wine,
encompassing more than taste, but also mouthfeel, aroma, and