We created this glossary of wine terminology for all wine lovers, especially our wine students.
acidity — the liveliness and crispness in wine that activates our salivary glands
aeration — the deliberate addition of oxygen to round out and soften a wine
aging — holding wine in barrels, tanks, and bottles to advance them to a more desirable state
appellation — a delineated wine producing region particular to France
aroma — the smell of wine, especially young wine (different than “bouquet”)
astringent — tasting term noting the harsh, bitter, and drying sensations in the mouth caused by high levels of tannin
AVA — An American Viticultural Area is a designated wine grape-growing region in the United States distinguishable by geographic features, with boundaries defined by the Alcohol and Tobacco Tax and Trade Bureau (TTB) of the United States Department of the Treasury.
balance — a term for when the elements of wine – acids, sugars, tannins, and alcohol – come together in a harmonious way
bitter — a taste sensation that is sensed on the back of the tongue and caused by tannins
body — a tactile sensation describing the weight and fullness of wine in the mouth. A wine can be light, medium, or full bodied.
Bordeaux — the area in Southwest France considered one of the greatest wine-producing regions in the world
bouquet — a term that refers to the complex aromas in aged wines
breathing — exposing wine to oxygen to improve its flavors (see “aeration”)
brut — french term denoting dry champagnes or sparkling wines
bung — the plug used to seal a wine barrel
claret — the name the English use when referring to the red wines of Bordeaux
complex — a wine exhibiting numerous odors, nuances, and flavors
cork taint — undesirable aromas and flavors in wine often associated with wet cardboard or moldy basements
corked — a term that denotes a wine that has suffered cork taint (not wine with cork particles floating about)
crush — the English term for harvest
cuvée — in Champagne, a blended batch of wine
dry — a taste sensation often attributed to tannins and causing puckering sensations in the mouth; the opposite of sweet
earthy — an odor or flavor reminiscent of damp soil
enology — the science of wine and winemaking
fermentation — the conversion of grape sugars to alcohol by yeast
fining — the addition of egg whites or gelatin (among other things) to clear the wine of unwanted particles
finish — the impression of textures and flavors lingering in the mouth after swallowing wine
full-bodied — a wine high in alcohol and flavors, often described as “big”
herbaceous — a tasting term denoting odors and flavors of fresh herbs (e.g., basil, oregano, rosemary, etc.)
hot — a description for wine that is high in alcohol
lees — sediment consisting of dead yeast cells, grape pulp, seed, and other grape matter that accumulates during fermentation
length — the amount of time that flavors persist in the mouth after swallowing wine; a lingering sensation
mature — ready to drink
mouth-feel — how a wine feels on the palate; it can be rough, smooth, velvety, or furry
must — unfermented grape juice including seeds, skins, and stems
nose — a tasting term describing the aromas and bouquets of a wine
oak/oaky — tasting term denoting smells and flavors of vanilla, baking spices, coconut, mocha or dill caused by barrel-aging
open — tasting term signifying a wine that is ready to drink
rough — the tactile “coarse” sensation one experiences with very astringent wines
Sommelier — A wine butler; also used to denote a certified wine professional
spicy — a tasting term used for odors and flavors reminiscent of black pepper, bay leaf, curry powder, baking spices, oregano, rosemary, thyme, saffron or paprika found in certain wines
structure — an ambiguous tasting term that implies harmony of fruit, alcohol, acidity, and tannins
sweet — wines with perceptible sugar contents on the nose and in the mouth
tannins — the phenolic compounds in wines that leave a bitter, dry, and puckery feeling in the mouth
terroir — French for geographical characteristics unique to a given vineyard
texture — a tasting term describing how wine feels on the palate
vegetal — tasting term describing characteristics of fresh or cooked vegetables detected on the nose and in the flavors of the wine. Bell peppers, grass, and asparagus are common “vegetal” descriptors.
vitis vinifera — the species of wine that comprises over 99% of the world’s wine
vintage — the year a wine is bottled. Also, the yield of wine from a vineyard during a single season.
young — an immature wine that is usually bottled and sold within a year of its vintage. Wines meant to be drunk “young” are noted for their fresh and crisp flavors.