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A
A.P. Number
Acronym for "Amtliche Prüfungsnummer." An official testing number to confirm that every German wine has passed through government quality control standards.
ABC
Acronym for "Anything but Cabernet" or "Anything but Chardonnay."
Abfüllung (Erzeugerabfüllung)
It translates to "Bottled by the proprietor." It's usually written on a wine label, and often accompanied with relevant bottler information.
Aboccatto
An Italian word used to describe full-bodied wines with medium sweetness.
ABV
Acronym for Alcohol by Volume. Added on a wine label.
AC
Acronym for "Agricultural Cooperative."
Acescence
Used to describe any wine with a mixture of sweet and sour taste, as well as a vinegary smell.
Adamado
Portuguese word for any medium-sweet wine.
Adega
Portuguese for wineries or wine cellars.
Alcohol
Alcohol (ethanol) is the ingredient found in wine, which was creates by fermentation of grape juice.
Almacenista
Spanish word used to describe a Sherry producer. They ferment and mature the wine before selling.
Altar Wine
Used in the Catholic Church in celebrations of the Eucharist.
Alte Reben
German word used to describe old vine.
Amabile
Italian term used to describe medium-sweet wine.
Amontillado
A term used to describe matured Fino. This is as a result of the Sherry oxidizing when the yeast sinks to the bottom of the wine after the flor dies.
Anbaugebiet
A specific wine region in Germany.
Annata
An Italian word for a vintage.
AOC
Laws that determine the location from which a specific wine may originate from and methods of production.
Aperitif
A word used to describe wine that is usually drunk before a meal or without food.
Appellation
The specific geographical location of a wine region.
Aromatic
A word used to describe wines with very peculiar and present aromas.
ATTTB
Acronym for the Alcohol and Tobacco Tax and Trade Bureau. A U.S agency responsible for the regulation of wine production and sales in the country.
Ausbruch
An Austrian wine term that historically referred to the aszú production method involving noble rot grapes mixed with fermenting base wine. In modern usage, it denotes a Prädikat in Austria, positioned between Trockenbeerenauslese and Beerenauslese.
Auslese
A German term meaning "select harvest," used to denote a Prädikat level of quality in Austria and Germany's wine classification systems.
Azienda Vinicola
An Italian word for estates that produce wine from their own vineyards and with purchased grapes.
B
B.O.B
A well known acronym that translates to "Buyer's Own Brand," which refers to wine owned by a restaurant or retailer.
Balthazar
A huge bottle that can contain 12 litres of wine. An equivalent of 16 regular sized bottles.
Ban de Vendange
A term that refers to the beginning of France's harvest season.
Barrique
A word from France that refers to a Bordeaux style barrel. It's also called a Bordeaux hogshead and able to hold about 225 litres of wine.
Basic
A cost-effective offering gotten from a winery instead of its high quality and more expensive wine offerings.
Beerenauslese
A word that originated from Germany and translates to "harvest of selected berries". Mostly used in Austria and Germany.
Bereich
A specific district within a wine region, similar to an Anbaugebiet.
Berthomeau Report
A report put in order by the French Ministry of Agriculture to improve the wine industry in the future.
Bianco, Blanc, Blanco, Branco
The different terms used for a white wine or grape in Italy, France, Spain, and Portugal respectively.
Bin
Originally used to specify the position of wine in a cellar, it is now used in the marketing of wines, for example, Bin 75 Merlot.
Biodynamic Wine
Biodynamic grape-growing principles are based on the spiritual/practical philosophy of Rudolf Steiner (1861.1925). This entails understanding the energetic, ecological, and the spiritual in nature.
Biologique
French expression that stands for organic winemaking.
Blend
Blend or blended indicates the wine was made with more than one grape varietal.
Blind Tasting
The process of tasting and assessing a wine without knowing the specific wine.
Bodega
A term used for a Spanish wine cellar. It also means a seller of alcoholic beverages.
Bota
A cask of wine with a capacity of 600-650 litres used for storing Sherry.
Botte
The Italian word for a wooden barrel, often referred to as botte grande (plural: botti). It is a large wooden vat with a capacity ranging from 1,000 to 3,000 litres (220 to 660 imperial gallons; 260 to 790 US gallons).
Bottle
A container used for storing wines with a narrow and a "mouth." Most modern wine bottles are made of glass because it is durable, nonporous, and aesthetically pleasing.
Breathing
The process of introducing air to wine by opening it. It usually takes place when you're decanting a wine.
C
C. S
An abbreviation for "Cantina Sociale," indicating that a wine has been made locally.
C.A.
Acronym for Cooperativa Agrícola, indicating a local cooperative, typically found on labels of Spanish wine.
C.V
Abbreviation for "Coopérative de Vignerons," appearing on wine labels to denote that the wine has been made by a local company.
Cane Pruning
Cane pruning is the process of cutting one or two canes from the growth of a previous year to 6-15 buds. These buds will be used as the next season's grape producers.
Cantina
Italian word that translates to winery.
Cantina Sociale
Italian expression meaning a co-operative.
Cap Classique
South African term used to describe a sparkling wine produced using the traditional method.
Capsule
The term for the plastic or foil used for covering the cork and part of the neck of a bottle.
Carbonic Maceration
The process of fermenting whole, uncrushed grapes in a sealed vat with a layer of carbon dioxide, which produces soft, fruity, and distinct red wines. This process makes the wine instantly drinkable.
Cascina
This is commonly a province of Pisa in Italy but is also used to refer to a farm estate or wine house.
Cask
Cask is every wine house's essential tool. Majorly used for the fermentation or aging of wine. This is typical made of wood, metal, or plastics. It is in the form of a barrel and is also used to store drinks, especially alcoholic drinks.
Casta
The word casta is used to refer to a mix of grapes. The Portuguese viticulture adopts the use of different grapes for the production of wine.
Caudalie
Derived from the root word "caudal." It refers to a measure of the duration of the aromatic taste of a wine on the palate. One caudalie equals one second. A higher number of caudalies indicates a longer-lasting finish, often indicative of a fine wine.
Cava
A sparkling wine that originates from Spain. It is made from the traditional method of wine making and give you an unrefined taste of sparkling wine.
Cave
Known as "wine cave," it is used for the storage and fermentation of wine. Historically, this optimal use of land space has facilitated the production and growth of the wine industry.
Cellar Door
It is the point where the sale of wine is made. It can also double as a wine tasting area and is an important part of every winery.
Cépage
A French term used to describe a wine made from a single variety of grapes. It also refers to the proportion of each grape variety used in blended wines.
Cerasuolo
Originally a term used to refer to a village in Italy, is now used to refer to a number of winery activities like dry red wine, or cherry-pink coloured wines.
Chacha
Originating from Georgia, Chacha is often referred to as "wine vodka" or "grape vodka." It is made from grape pomace and has a high alcohol content. In addition to grape residue, Chacha can also be made from wild grapes, figs, tangerines, mulberries, oranges, and other fruits.
Chai
A French word for a wine shed or wine storeroom. Pronounced as "shay," it refers to an aboveground room used for wine storage. The Maître de Chai oversees the chai, responsible for aging wine and all forms of vinification.
Champagne Flute
The "Flûte à Champagne" in French is a glassware specifically designed for enhancing the enjoyment of champagne.
Chaptalization
This method is named after its developer, French chemist Jean-Antoine-Claude Chaptal, who used sugar to aid the yeast ferment effectively for the alcohol content in the wine to increase.
Château
The term used for wineries in various parts of the world. It also refers to a country house of a person of nobility, specifically where wines are made and stored.
Chiaretto
An Italian term for a light-colored rosé wine. It also refers to the Italian rosé made from red wine grapes using the white wine making process.
Clairet
This is a deeper pink wine, in comparison to the Chiaretto. This type of wine is made without tannins in the aging process and fade after two years of vintage.
Claret
The Claret is a British term used to describe Bordeaux wine. It is red in colour and is used to describe wines made in this same category.
Classic
The term originates from the Germans, used to describe a type of dry wine that gives a certain satisfaction after its use.
Classico
Classico is a term used to refer to a classic zone within a particular area. This indicates that the wine is from a 'classic' wine developing area. Just like Riserva wines - Classicos are made to age for longer than the required time alotted.
Cleanskin
As the name depicts, it is wines sold without labels. They are mostly sold in Australia or New Zealand without the name of their winery or winemakers. They are also sold cheaper.
Climat
Climat is used with reference to wines that are made in Burgundy. It is usually a single vineyard.
Clos
Associated with vineyards that are enclosed with a fence. This can be found in Burgundy.
Coates Law Of Maturity
Clive Coates is the originator of this law that is practiced in the aging process of wines. It stares that a wine which takes about 2 or more years to reach its peak will remain in its peak for same said amount of years.
Colheita
Colheita also means harvest. A type of wine that is considered vintage. It is aged in wine barrels and its grapes are usually from one harvest alone.
Commercial Wine
A type of wine made in mass, aimed for a wider reach other than its region. Its taste is consistent and is made to be suitable for a generous amount of people.
Commune
Commune is a type of wine region that surrounds a village.
Compte
This is used for grading alcoholic drinks like Cognac and Armagnac based on the age of the drink.
Congeners
This type of drink is made through fermentation. These drinks are made with small doses of subtances such as methanol, acetone, acetaldehyde, aldehydes, esters, and tannins.
Consorzio
This is a trade association of wine makers.
Cooperative
A group of wine makers who come together to work towards a common goal. It could be individuals or group of companies pulling resources and expertise for a common goal.
Cordon Training
This is a type of vine training that involves the pruning of the vine to help it grow better.
Corked
Used to describe tainted wine due to a fault in the cork.
Cru
A Vineyard (s) that is identified for its high quality wine. Cru is a French wine term that means growth.
Cru Artisan
A group of wineries and chateaux in Medoc.
Cru Bourgeois
A selection of wine that are not a part of the 1855 selection of wines in the Bourdeux collection.
Cru Classé
Translating to "classified growth," Cru Classé refers to a select group of the finest traditional wines from the Bordeaux region.
Crush
Synonym for harvest. Often said to be an English term.
Cult Wines
Highly sought after and revered for its quality and distinction, cult wines are those wines that are paid highly to obtain.
Cuvasion
A French term for the duration through which alcoholic fermentation allows the wine make contact with the solid matter such as pips, skin, stalks, so that it can extract tannin, colour, and flavour.
Cuvée
Used to indicate the specific blend of wine used, typically found on wine bottle labels.
Cuverie
This is the space or room dedicated to the process of aging and fermentation.
D
D. O
An abbreviation for Denominación de Origen, used to designate wines whose names, grapes, and other criteria are regulated by law.
Débourbage
This is a process in the making of white wine that reduces filtration. By this, must settles before it is eventually racked.
Decantation
A filtration process that involves the pouring of wine into a decanter to separate the residue from the wine.
Dégorgement Tardive
Wine that has been aged beyond the usual five to ten years mark.
Demi Sec
Its name translates to half dry but it represents a semi-sweet wine.
Dessert Wine
Also called pudding wine because of its sweet nature and is ideally served during dessert.
Doce/Dolce/Doux/Dulce
All are terms in Portuguese, Italian, French and Spanish for a sweet wine respectively.
DOCG
An abbreviation used to refer to the highest grade of wine. The abbreviation means Denominazione di Origine Controllata e Garantita, or controlled and guaranteed place name.
Dolce
Italian wine term used to describe sweet wine.
Drip Cloth
A fabric used around a wine bottle to protect surfaces from the stains of wine drops.
Dry
Contrary to its common meaning, in wine terminology, "dry" refers to wines that are lacking in sweetness.
E
Abfüllung (Erzeugerabfüllung)
Translates to "Bottled by the proprietor." Usually written on a wine label, accompanied by relevant bottler information.
Eau De Vie
Translates as "Water of Life". It is used to describe spirits made from fruits, such as grapes, like Brandy.
Edelfäule
Germanic for "Noble Rot". It refers to grapes that are infected with noble rot fungi.
Edelkeur
Edelkeur also refers to ripe grapes that are fungi infested but this term is of South African origin.
Edes
In Hungary, this term is used to describe sweet or slightly dry wines.
Einzellage
The name used for an individual wine plot. It is the smallest unit in German wine law.
Eiswein
A German term used for wine made from frozen grapes. It translates as "Ice Wine".
Elaborado por
A Spanish term that states the name of a wine producer.
Embotellado por
A Spanish phrase usually imprinted on wine bottles meaning "bottled by".
En primeur
Translates as "wine futures"; means purchasing vintage wines while they are still in the barrels.
Encépagement
French for the quantity and varieties of grapes used in a particular blend.
Entry-level wine
A producers cheapest wine with little expectations with regards to quality.
Eraflage
Known in English as "destemming," it refers to the process of removing grapes from their stems, typically done using machines or by hand.
Erste Lage
Wines that are made from vineyards known historically for yielding good grapes.
Erstes Gewächs
Dry wines made from "Erste Lage" vineyards in Germany, denoting top-quality wines from classified vineyard sites.
Erzeugerabfüllung
German term indicating wines bottled by the estate that produced them.
Estate winery
An estate winery, also known as a "farm winery," is a U.S. licensing term that permits wineries or châteaux to both produce and sell wines on-site.
EU lot number
A European Union law that was enacted in 1992 that instructs all wine bottles produced in the European Union to have imprinted on it the lot number. This enables the removal of fraudulent wine from the market.
Ex-cellars
This means the additional cost incurred with buying wines en primeur that usually include the cost of shipping to the importer's cellars and duties and taxes.
Extra Dry
Typically sweeter than the Extra Brut wine and needed more sugar during its maturation process, in comparison to the Extra Brut.
Extra-Brut
A range of sparkling wine, from the champagne family, that needed about 6 grams of sugar during its maturation process.
F
Farm winery
A farm winery, synonymous with "estate winery," is a type of U.S. winery license that permits wine production and sales at the same location.
Fattoria
In Italy, this is used to refer to a wine estate.
Feinherb
A wine that is slightly dry.
Fermentation
The chemical process that converts sugar into alcohol.
Fermentazione naturale
A naturally sparkling wine.
Fiasco
A flask covered with straw.
Fighting varietal
This term was traditionally used firstly in California during the mid-1980s to mean any cheap cork-finished varietal wine packaged in a 1.5 liter bottle.
Fine wine
In the ladder or wines, this is considered to be at the highest rung. This type of wine makes up a smidgen of the worldwide percentage of wines in circulation.
Finings
Finings are substances added during or after wine production to clarify and improve the taste and aroma of the wine. They work by removing organic compounds that can affect the clarity and flavor of the wine.
Flagon
An inexpensive glass bottle that holds two litres of table wine.
Flying Winemaker
These are winemakers who travel all around the world to teach and share techniques used to produce better quality wines.
Fortified Wines
Wines that are fortified have more alcohol added to it, in order to prevent fermentation.
Frizzante
Frizzante is an Italian term for a pseudo-sparkling wine.
Frizzantino
This is an Italian term for a wine that is more than a still wine but less than a semi-sparkling.
Fruit wine
This has to do with a beverage that is not made from grapes, but is fermented and has some alcohol in it.
G
Garrafeira
A Portuguese term for a wine of high quality, that has aged for a very long time.
Gemeind
A Germanic term for a commune where wine is nurtured and produced.
Geographical Indication
A term used by the World Trade Organization to identify a wine region that can manufacture wines with some stated features.
Globalization of wine
It refers to the sporadic international nature of the wine industry.
Gönc
In Hungary Gönc refers to the traditional oak cask used specifically for aging Tokaji wine.
Goon
Goon is used to refer to an Australian cheap box wine.
Grains Nobles
This is a selection of noble berries. Wines that are categorized as noble rot fall under grains nobles. These are mostly dessert wines.
Gran Reserva
For Spanish red wine, it is recommended that it should be aged for 5 years immediately after harvest. Also it should be contained in an oak barrel for at least 18 months. In other places, like the Rioja and Ribera del Duero, the minimum it stays in a barrel is 24 months. On the other hand, Spanish white wines are required to go through a process of 4 years of maturation, with at least 6 months in an oak barrel, while it is 12 months in Rioja and Ribera del Duero.
Grand Cru
French term that translates to mean "great growth." It is also used to denote a classification of vineyards in Burgundy, indicating the highest quality designation for wines produced from these vineyards.
Grand vin
A term commonly used to distinguish a winery's primary or flagship wine from its secondary or lower-tier offerings. It denotes the highest quality wine produced by a chateau or winery.
Grande Marque
French term that refers to a brand of wine or Champagne that is renowned for its exceptional quality, reputation, and consistency.
Granvas
Contrary to secondary fermentation using a bottle, the term Granvas refers to the fermentation done in a tank to produce sparkling wines. This is a Spanish practice.
Grosses Gewachs
A Germanic term for a dry wine made from a vineyard that is named an Erste Lage ("Great Growth") by the wine grower association.
Grosslage
A cluster of vineyards found inside a Bereich as opposed to an Einzellage which is a single vineyard.
H
Habillage
This is a French word for the foil and wire cork cage used to seal and brand a bottle of sparkling wine.
Halbtrocken
A Germanic word for wine that is half-dry in taste.
Harvest
Used to describe the process of picking the grapes. Also used as a way of denoting a period in which the grapes are picked.
Hock
A term commonly used in England to refer to Rhine wines.
Horizontal Wine Tasting
This involves the tasting of a group of wines that stems from the same vintage and represents the same type of wine. While, vertical tasting has to do with the same wine through different vintages. In a horizontal tasting, what helps to indicate differences in chateau or winery styles is by keeping wine variety and wine region the same helps emphasize differences in winery styles.
I
IceWine
Known as "Eiswein" in German, is a type of wine made from grapes that have been naturally frozen on the vine. It is characterized by its intensely concentrated flavors and sweetness, often trademarked as "Icewine" (one word).
IGT
Abbreviation for "Indicazione Geografica Tipica". This is the lowest-ranking of the three major Italian wine categories of the Italian Law.
Imbottigliato all'origine
This is an Italian term for wine that has been produced and bottled in an estate.
Imperial
A large bottle the equivalent of eight typical wine bottles, holding six litres.
International variety
These are Grape varieties that can be seen in almost all wine regions. Inclusive of Chardonnay, Cabernet Sauvignon, and Merlot.
Invecchiato
An Italian term for a wine that has been aged either in an oak or in a bottle.
J
Jeroboam
The Jeroboam is a large bottle that can contain up to 3-5 litres. This is the equivalent of a 4-6 regular wine bottle.
Jug Wine
An American term for a conventional wine. This is also called table wine and is known for its affordability.
K
Kabinett
A wine designation in Germany and Austria.
L
Landwein
A German term used for wine that is slightly above the quality of regular table wine or "Tafelwein", similar to the French "vin de pays".
Late Harvest Wine
Commonly used for dessert wine due to its sweetness, which results from grapes being harvested later than usual.
Lazy Ballerina
This is a method used to grow wine grapes.
Lie
Not the word for something untrue, but is a French term for the dead yeast and sediment of wine usually called lees.
Lieu-dit
French term for a named vineyard plot. Lieu dit is usually used in the context of describing individual vineyards.
Liquoreux
French term used for dessert wine, meaning "liqueur-like". It is frequently used to describe wines made from botrytis-infected grapes.
Liquoroso
An Italian term for a fortified wine.
Litre (US - Liter)
A system of measurement, used to measure volume which equals to 33.8 fluid ounces (U.S.) or 35.2 fl oz (imperial).
M
Mac
A French term that is used for vineyards.
Maderized
This is associated with the wines of Madeira. A type of wine that has been oxidatively aged through maderisation.
Magnum
A French term that is used for vineyards.
Manipulant
A manipulant is one who nurtures his or her own grapes for the sake of making wine personally.
Marc
A distillate made from pomace. Marc is also used to refer to the pomace itself.
Maso/Masseria
Both terms are used interchangeably to refer to a wine estate.
Master of Wine
A non-academic qualification presented by The Institute of Masters of Wine, located in the United Kingdom.
May wine
A light German wine with sweet woodruff in addition to strawberries or other fruit.
Mead
A beverage that is fortified, made of fermented honey and water instead of grape juice.
Meritage
A term derived from "merit" and "heritage". It refers to a blended wine, specifically a red blend made from at least two of the five Bordeaux grape varieties: Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot, and Malbec.
Merlot-to-go law
This is a law that has been passed in some U.S. states allowing restaurant patrons to go with the remains of an opened bottle of wine.
Methuselah
A large bottle that holds up to six liters, which is exactly same with eight regular wine bottles.
Metodo charmat
This is Italian for a sparkling wine that has gone through secondary fermentation in a tank, contrary to the traditional method of bottled fermentation.
Metodo classico/Metodo tradizionale
Italian terms for sparkling wines that went through the process of secondary fermentation according to the traditional method.
Mid palate
Mid palate refers to the balance of weight, acidity and fruit flavors that are perceived while the wine is still in the tasters mouth and before swallowing.
Millésime
French for vintage, often displayed on a wine bottle to indicate the year the grapes were harvested.
Mis en bouteille au château
A French phrase meaning "bottled at the château" or "bottled at the estate," indicating that the wine was bottled directly at the winery where it was produced.
Mistelle/Mistela
These are French and Spanish terms respectively, for a fortified wine produced through a mix of unfermented grape juice and alcoholic Spirit. For example Pineau des Charentes.
Moelleux
A French term for wines of average sweetness or liquoreux.
Monopole
A French term for an appellation. An appellation is a geographical indication for wine that describes its geographic origin. In this case, all the vineyards in the appellation are owned single handedly.
Mousse
The sparkling liveliness of wine poured in a glass. Good quality sparkling wine tend to have a mousse to it. A mouse is comprised of small bubbles.
Mousseux
A French term for sparkling wine.
Mulled wine
A spiced wine made from a combination of red wine, mulling spices and sometimes raisins.
Must
A freshly crushed fruit juice that is usually made from grape fruit containing its skin, seed and stem.
N
Nebuchadezzar
A wine bottle that holds 15.0 litres of wine including champagne, Bordeaux and burgundy.
Négociant
A French term used to describe a wine merchant or trader who purchases grapes, grape must, or finished wine from smaller growers and producers. The négociant then blends, bottles, and markets the wine under their own label or brand.
New World Wine
Wines that are produced from regions outside the winegrowing area of Europe and the Middle East.
Noble rot
A beneficial form of grey fungus disease that affects wine grapes and result in dehydrated and partially raisined wine grapes that can produce fine and concentrated sweet wine.
Non-filtré
A French term for a non-filtered wine.
Nose
The aroma of a wine.
O
Oenology
The science and study of aspects of wine and wine making.
Oenophile
A love, devotion or enjoyment of wine.
Old world wine
Wine produced in traditional wine growing area of Europe, North Africa and the Near East.
Organoleptic
A wine tasting term used to describe compromised affectation of one of the main body senses.
P
Pétillant
A French term used to describe lightly sparkling wine.
Petit Château
A Bordeaux wine estate without any classification system.
Piquant
A French term used to describe a simple, quaffing white wine that has a pleasant fruit structure and a perfect level of acidity.
Plafond Limité de Classement
An allowance from the Appellation d'Origine Contrôlée that permits wine producers to exceed the official maximum yield limit by 20% during warm weather years.
Plan Bordeaux
A proposal in Bordeaux for improving the economic status of wine industries.
Plonk
An English slang for an inexpensive bottle of wine.
Podere
An Italian word for a wine estate that is small.
Port
A sweet red wine which also comes in dry, semi-dry and white varieties that are produced in Douro Valley of northern Portugal.
Pourriture noble
Italian word for noble rot
Prädikat
A wine classification system used in Germany and Austria, based on grape ripeness and the weight of must.
Prädikatswein
The highest ranking wine in German wine classification, indicating superior quality based on grape ripeness and must weight.
Premier cru
A French term meaning 'First growth', used to classify wines from the Bordeaux region of France.
Premium wines
A high quality and expensive wine that had more ageing potential than the everyday table wines.
Primary aromas
The aroma in a wine that is gotten from the grape used and are seen as a part of the varietal characteristics of the wine.
Produttore
An Italian word for a wine producer.
Propriétaire
A French word used to describe the owner of a wine estate.
Protected Designation of Origin/PDO
The wine labelling term used to replace Quality Wines Produced in Specific Region (QWPSR) that was introduced to the European Union in 2009.
Protected Geographical Indication/ PGI
The wine labelling term used to replace Table Wine that was introduced to the European Union in 2009.
Punt
It is also known as kick-up. It is the dimple-like indentation at the bottom of a wine bottle.
Puttonyos
The unit of measurement for sugar level in Hungarian Tokaji and Slovak Tokaj dessert wine.
Q
Quaffing wine
A simple and cheap, everyday drinking wine.
Qualitätswein
A better quality German wine classification.
Qualitätswein bestimmter Anbaugebiete (QbA)
A better quality German wine classification from recognized viticultural areas. It used to represent the second-highest level of German wine.
Qualitätswein mit Prädikat (QmP)
A former assignment of the best quality German wine, the term was shortened to Pradikatswein in 2007.
Quality Wines Produced in Specific Regions (QWPSR)
A European Union wine classification category that was abolished in 2009.
Quality-Price Ratio (QPR)
A wine rating classification based on the ratio of its quality and price.
Quinta
A Portuguese word for wine estate.
Qvevri
A large earthenware vessel that was traditionally used for the fermentation, storage and ageing of Georgian wine.
R
Raisin
A French word for a grape.
Recioto
A sweet Italian wine made from passito grapes.
Récoltant
A French word used to describe a person who grows grapes and also produces wine.
Redox
Ageing of wine through a reductive-oxidative reaction.
Rehoboam
A large wine bottle that can hold 4.5 litres of wine.
Reserva
A Spanish wine ageing classification.
Reserve/Riserva/Reserva
A term assigned to a wine to show it is of higher quality with longer ageing and alcohol level compared to other wines.
Residual sugar (RS)
It is left over unfermented sugar in the wine after the fermentation process.
Rich
A French word for a very sweet wine.
Ripasso
A style of wine that emerged in the 20th century that involves a period of extended maceration of the pomace of leftover grape skins and seeds from the fermentation of recioto and Amarone which are added to a batch of Valpolicella wines.
Rosada/Rosato
The Spanish and Italian word for Rosḗ wine.
Rosso/Rouge
The Italian and French word for red wine.
S
Sack
An old English term for Sherry.
Salmanazar
A large bottle that can hold 9 litres of wine.
Sangria
The combination of red wine, orange, lemon, apricot juice and sugar to form a tart punch.
Sec/Secco/Seco
The French, Italian, Spanish and Portuguese word for dry wine.
Secondary aromas
A wine aroma that is gotten from wine making process including fermentation and oak ageing.
Sekt
A Germany made sparkling wine.
Selection
A German wine categorization of dry wines obtained from a single vineyard.
Selection de grains nobles
The French term for selection of noble berries which are used to explain wines that are produced from grapes affected by noble rot.
Semi-generic
It is a legal term used by the United States Alcohol and Tobacco Tax and Trade Bureau to describe a specific type of wine designation.
Semisecco/Semi-seco
Classification of medium-dry wine by Italy and Spain.
Sherry
It is a fortify wine produced from white grape in a variety of style ranging from a lighter version like a white table wine to a darker and heavier version that has undergone oxidation as they age in the barrel.
Smaragd
A classification of wines from the Austrian region of Wachau. These wines are made from late-harvest grapes with a minimum must weight of 18.2°KMW and a finished alcohol level of at least 12.5%. They typically have no more than 8g/l residual sugar.
Solera
A fractional blending system used in the production of sherry that involves a process where younger wines are added to top up a barrel containing old wines as they age in the cellar.
Sommelier
A French term to describe a wine expert that works in a restaurant and specializes in all areas of wine service.
Soutirage
A French word for racking.
Sparkling wine
An effervescent wine with significant level of carbon dioxide.
Spätlese
A German term for a wine produced from fully ripe grapes, and is the lightest of the late-harvest wines.
Split
A wine bottle that can contain about 6oz (0.23kg) of wine.
Spritzig
A wine bottle that can contain about 6oz (0.23kg) of wine.
Spumante
An Italian word for a sparkling wine produced by any method.
Stickies
An Australian word to describe a wide category of sweet wines including fortified and botrytized wines.
Stravecchio
An Italian word for a very old wine.
Strohwein/ Schilfwein
A German term for 'straw wine,' also known as dried grape wine.
Super Seconds
A term used to relate a lower classified Bordeaux wine estate which in term of quality is similar to the First growth Bordeaux estates.
Super Tuscan
It is an unofficial classification of Tuscan wines which is an Italian wine from the Tuscan region.
Supérieur/Superiore
French and Italian terms used to describe wines that have undergone additional aging before release, often resulting in higher alcohol levels.
Sur lie
A French word to describe a wine that had a derived flavor of autolysis as a result of the ageing time spent on the lees.
Sur pointe
A French word to describe a sparkling wine that has undergone ageing with its neck down after the completion of autolysis but before dḗgorgement.
Szaraz
A Hungarian word for dry wine.
T
Table wine
An ordinary wine that is not sparkling or fortified and it is cheap. It is also a wine that is a good, everyday drinker
Tafelwein
German word to describe table wine.
Taille
The juice gotten from the second pressing of grapes that are usually considered as lower quality compared to that of the first pressing.
Talento
An Italian sparkling wine made using the traditional method of in-bottle secondary fermentation of Chardonnay, Pinot Noir and Pinot Blanc grapes.
Tastevin
A small, shallow cup or saucer used by the winemakers and sommeliers for tasting wine.
Tasting flight
A selection of wine ranging from three to fifty, glasses that are presented for sampling and comparison.
Tenuta
Italian word used to describe a wine estate.
Terroir
A special characteristic in a wine that is caused by the interaction of environmental factors and the grape genetics.
Tertiary aroma
An aroma of wine that does not come from the grape variety but is developed as wine ages in the bottle.
Tinto
A term for red wine and grape in Spain and Portugal.
Tonneau
A French cask that can hold 900 litres or 100 cases of twelve standard 75cl bottles of wine.
Transparency
Clarity of a wine portraying all unique aspect of its flavor, including fruit, floral and mineral aspects.
Triage
French term for a manual selective picking of grapes.
Trocken
A German term for dry.
Trokenbeerenauslesse (TBA)
A German term for a medium to full body dessert wine. The wine is made from individually selected grapes affected by noble rot making it the highest in sugar content in the Pridikatswein category of Austria and Germany wine classification.
Typicity
The degree to which a wine reflects its specific origin and demonstrates the typical characteristics of the grape variety from which it was produced.
U
UC
Abbreviation for Union Coopérative, which denotes a local cooperative in French.
Ullage
The word Ullage is the space between the wine and the cork of the bottle. This is used to ascertain the age of a wine in a bottle. Typically as a wine ages, it evaporates through the cork of the bottle, so as this space increases, one can detect that a bottle of wine is older or not. In wine making jargon, "ullage" refers to the act of adding more wine than needed in order to avoid oxidation.
Unctuous
Unctuous is a wine that is filled with rich, luxurious, concentrated, and velvety fruits.
Uva
This is an Italian term for a wine grape.
Uvaggio
Uvaggio is an Italian term for wine that was blended from different grape varieties. This is the opposite of the varietal.
V
Varietal
Wines produced from a single grape variety, contrasting with blends that combine different grape varieties, such as "Uvaggio".
VDL
Stands for "vin de liqueur," referring to wine that has been fortified before fermentation begins.
VDN
"Vin doux naturel," which is a French term for a wine that has been fortified during fermentation.
VDQS
An abbreviation for the French expression "Vin Délimité de Qualité Supérieure." It is a system that ranks below Appellation d'Origine Contrôlée (AOC) but higher than "Vin de pays" or country wine.
VDT
An Italian abbreviation for "vino da tavola," which means table wine.
Vecchio
An Italian term meaning "aged or old." It is used as an aging designation regulated by some DOC/G wine laws.
Vendange
This is French for a grape harvest.
Vendangé à la main
This French term describes wines made from grapes that have been harvested by hand.
Vendange tardive
French term to mean a late harvest wine.
Vendemmia/Vendimi
These words represent the Italian and Spanish term for grape harvest respectively.
Vermouth
This ia a type of wine made from wormwood, other ingredients and has a pleasant smell to it.
Vertical wine tasting
Contrary to the horizontal wine tasting, vertical wine tasting has to do with the tasting of different vintages of the same wine kind, which is also from the same winery.
Vieilles vignes
This is French for "old vines". It is sometimes written as V. V.
Viejo
This is a Spanish term for "old".
Vigna/Vigneto
These are Italian words used to describe a vineyard.
Vigneron
A vine grower in French is described as a Vigneroin.
Vignoble
Vignoble is a French word for a "vineyard".
Vin
Translates to wine in English.
Vin de garde
A wine with the propensity to get better in time.
Vin de glace
French term for an ice wine.
Vin de paille
This is a French term to refer to wines made out of dried grapes.
Vin de pays
A French classification system that ranks wines above "vin de table" but below VDQS.
Vin de table
This is the lowest ranking of the French AOC system. It means table wine.
Vin mousseux
This is French for sparkling wine.
Vin nouveau
French term for a very young wine, similar to "Vin primeur," meant to be consumed within the same vintage year it was produced.
Vin ordinaire
Literally translates to "ordinary wine" in comparison to a premium quality wine.
Viña
This is a Spanish word for vines.
Vinho
Translates to mean wine in Portuguese.
Vinho regional
The lowest rank of the Portuguese classification system. This is same to a vin de pays.
Vino
Italian and Spanish, for wine.
Vino de mesa/Vino da tavola
These are Italian and Spanish terms for table wine.
Vino generoso
In Spanish, this is used to describe a fortified wine.
Vino novello
Italian term for a type of wine that is meant to be consumed within a year. This is just like the Vin primeur in French.
Vinous
A word ascribed to wine concepts and glossary.
Vintage
Any wine that its grapes were planted, grown , harvested and produced the same year are call Vintage.
Viticoltore/Vigniaiolo
This is an Italian term for a wine grape grower.
Vitigno
This is an Italian term for a type of wine grape.
Vivace
Italian term for a "lively" or lightly sparkling wine.
W
Waiter's Friend
Also called sommelier knife, a popular type of corkscrew used in the hospitality sector.
Webster
This is a unit of wine or fortified wine consisting of 1.5L.
Weissherbst
A German rosé from black grape varieties. Examples: such as Pinot noir.
Wine
An alcoholic drink made from fermented grape juice.
Wine cave
This is a structure used to store and age wine.
Wine fraud
With wine fraud, acts done with malicious intent or dishonesty through the process of wine making is considered wine fraud.
Wine label
Usually seen on almost all wine bottles. It is a description of the wine produce and all its components.
Wine lake
In the European Union, the abundant flow of wine that exceeds demand id referred to as Wine Lake.
Wine tasting
This the evaluation of wine according to taste, aroma, colour and quality.
Winzergenossenschaft
This is a German term that refers to a co-operative winery.
X
Xylem
The part of the vine that is woody in texture. It includes heartwood and sapwood. They aid to move water from roots to leaves.
Y
Yeast
This is a micro-organism that can be found on the outer layer of grapes. They act upon the sugars found inside the grapes and this in turn aids the production of alcohol. This process is called fermentation.
Yield
This is the measure of the amount of grapes or wine produced per unit surface of vineyard.
Z
Zymology
This embodies the concept of fermentation with focus on wine.