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Appellation: A geographically delineated wine region.

Blind tasting: Tasting and evaluating wine without knowing what it is.

Breathing:  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 Bordeaux, although the term is sometimes used for wineries in other parts of the world, such as the Barossa Valley.

Claret: British name for Bordeaux wine. Is also a semi-generic term for a red wine in similar style to that of Bordeaux.

Classico: An Italian term for the historical or "classic" center of a wine region--sometimes located in the heart of a DOC.

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 UK, a very sweet, low alcohol wine. In the US by law, any wine containing over 15% alcohol.

DOC: The abbreviation for Denominazione di Origine Controllata, or "controlled place name." This is Italy's designation for wine whose name, origin of grapes, grape varieties and other important factors are regulated by law. It is also the abbreviation for Portugal's highest wine category, which has the same meaning in that country.

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. In Burgundy, the term is regulated to a define list of Grand cru vineyards.

Grand vin: French term most often associated with Bordeaux 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 Canada. 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 California, these blended wines can be summed up as the "American Bordeaux". The Red blend is made from at least 2 of the 5 Bordeaux 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 Portugal. 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 US 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, for wine.

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 colour.


Source: Wikipedia: Click Here