A

ABBOCCATO - Italian word meaning medium-sweet.

ACIDITY - A crucial component for aging wines. Just enough makes a wine crisp, especially a white wine. Too little and the wine will taste flat or flabby. Too much makes it harsh or tart.

AFTERTASTE - The overall taste that lingers in your mouth after you swallow – which can be buttery, oaky, spicy, tart, sweet or bitter. See also LENGTH.

AGING - Letting wine get older to develop it's flavor. Aging can take anywhere from 5 months to 5 years and can happen in the bottle or in the barrel. Best done someplace that's cool, dark and damp.

AIRÉN - The most widely planted grape variety in Spain.

ALBARIÑO - The Spanish name for a white grape grown in the northwest of Spain, most commonly in the Rias Baixas. It is one of the few Spanish white grape varieties to be noted on the wine label. The wines are refreshing, crisp and light-bodied, and can have a peachy aroma.

ALCOHOL - Wines usually have between 7 and 14% by volume. Besides making it intoxicating, alcohol is what gives wine its body and is a natural by-product of sugar and yeast during fermentation.

ALEXANDER VALLEY - An AVA in Sonoma County, California.

ALIGOTÉ - A type of white wine grape that makes a crisp, dry, medium-bodied wine that's just a little spicy. Grown primarily in Burgundy.

ALSACE - A growing region in northeastern France, known mostly for dry and sweet full-bodied white wines.

AMARONE - From Italy's Veneto region, this red wine gets it's strong dry taste from a blend of partially dried grapes.

AMONTILLADO - A dry, barrel-aged Spanish Sherry with a very high alcohol level – 16 percent – because it's blended with brandy.

AOC (APPELLATION D'ORIGINE CONTRÔLÉE) - France's way of designating and controlling wine-growing regions and all aspects of winemaking within those regions. AOC rules establish specific guidelines in areas of production, grape varieties allowed to be included in the final blend of the wine, level of sugar in the grape must, minimum amount of alcohol in the wine, maximum yield of fruit per hectare, and viticultural practices such as cultivation, pruning and irrigation.

APÉRITIF - A French word for a light drink before a meal, theoretically to stimulate your appetite. For example, Champagne, Lillet, or Sherry.

APPELLATION - In the United States, the geographic origin of a particular grape or winery. In Europe, a governing body tied to a specific geographical region, setting standards for all aspects of that region's wine production.

ARCHES - See LEGS

ARGENTINA - The most important wine producing country in South America. Major wine growing provinces include Mendoza, the largest, in western Argentina, and San Juan and Salta in the north. Largest plantings consists of the locally popular, pink-skinned Criolla Grande and Cereza varieties. Recently, Argentinian growers have begun to increase production of old world varieties like Chardonnay, Cabernet Sauvignon, and Merlot in hopes of developing a larger export market.

ARNEIS - A white wine grape from Piedmont, Italy. It makes a wine that's light-bodied and dry.

AROMA - The individual smells of a wine. Examples are cherry, vanilla,
cinnamon, grass, floral, earth.

ASTI SPUMANTE - From the village of Asti, in Italy's Piedmont region, a sweet sparkling white wine. Made from the Muscat grape.

ASTRINGENT - Wine tasting term describing a harsh, tactile sensation that leaves your mouth feeling dry. It can be caused by too much tannin, but also because your wine needs to age longer or breathe longer.

AUSLESE - A German word meaning "selected harvest," and one of the sweeter white wines in Germany's QMP categories.

AUSTRALIA - The eleventh largest wine producer in the world. Major plantings include Shiraz (same as Syrah), Cabernet Sauvignon, Grenache, Pinot Noir, Chardonnay, Riesling and Sémillon. Blending varieties together, like Cabernet Sauvignon and Shiraz, is a widely acceptable practice in Australia – if one grape variety is printed on the label, it must be made of 80% of that variety. Otherwise, the percentages must be shown on the label. Principal growing regions are New South Wales, South Australia, and Victoria.

AUSTRIA - This central-European country shares many grape varieties, wine styles and labeling customs with Germany. It's close proximity to Czechoslovakia, Hungary and Slovenia, however, has led to wines that are more varied and fuller-bodied. Also, most of Austria's wines are white and dry.

AVA - (American Viticultural Area) Established by the Bureau of Alcohol, Tobacco and Firearms in 1983, the AVA is a system of permitted geographical designations of wine in the United States. It requires that a wine labeled with an AVA (such as Napa Valley) must contain 85 percent of wine from that region. If the wine is a varietal, a minimum of 75 percent of the named grape variety must come from that AVA. However, an AVA doesn't set specific rules governing yields, plantings within an area, or other regulations, as do France's AOC or Italy's DOC. Within an AVA there may be several sub AVAs, such as Rutherford, Carneros, and Stags Leap in Napa Valley.

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B

BACCHUS - The Greek and Roman god of wine.

BALANCE – When all the elements of wine – alcohol strength, acidity, residual sugar and tannins - are in harmony.

BALTHAZAR - A bottle size holding 12 liters of wine. Equivalent to sixteen 750 ml bottles.

BANDOL - An AOC in Provence, France. Famous for producing a deeply flavored red wine made from a blend dominated by the Mourvèdre grape

BANYULS - A dry red wine made from late-harvest Grenache grapes. By AOC rules, the wine must contain 15 percent alcohol. Grown on steep hillside vineyards in the small village of Banyuls above the Mediterranean near Roussillon, this unusual French wine is mostly served with chocolate or savory dishes.

BARBARESCO - Made from Nebbiolo grapes, this is yet another respected red from the Piedmont region of Italy. Lighter in style than Barolo.

BARBERA - A red grape that makes dark, astringent but full-bodied, fruity wine high in tannin. Sometimes called "the people's wine" for its versatility and abundant production. Grown in northern Italy – mostly Piedmont – and California, this is a wine that ages well.

BARDOLINO - A light red wine from the Veneto region of northeast Italy. Made from a blend of Corvina, Rondinella, Molinara and others varieties, the wine is crisp with a fruity bouquet. Drink it young.

BAROLO - One of the more exceptional red wines from Italy, known for it's rich bouquet and rich, full body. Like Barbaresco, it's made from Nebbiolo grapes grown in Piedmont.

BARREL - A round container used for aging wines. Usually barrels are made from wood – the most acclaimed being French oak – but they also come in metal, and in all different sizes.

BARREL FERMENTATION - A winemaking technique of fermenting grape juice in small barrels, usually made of oak.

BARREL THIEF - A device akin to a turkey baster, only larger. Dipped into barrels to draw out a sample of wine, it allows the winemaker to taste the progress of an aging wine.

BEAUJOLAIS - A hilly, wine-growing region and AOC just south of Burgundy in France. The wines of Beaujolais are light, dry and fruity. Beaujolais wines are made from 100 percent Gamay grapes and are best consumed young.

BEERENAUSLESE - A rich German wine, golden in color, that is produced mostly from overripe Riesling grapes affected by BOTRYTIS CINEREA (noble rot). One of the sweetest white wines of Germany's QMP categories. Literally, it means "select berry picking." A great dessert wine.

BITTERNESS - One of the four true taste sensations of wine, best detected on the rear of the tongue. It's mostly derived from tannins in the grape skin, and in young wines, may improve with age.

BLANC DE BLANCS - A white wine made only from only white grapes. When seen on sparkling wine labels, it's an indication the wine was made from Chardonnay grapes.

BLANC DE NOIRS - A white or blush wine made from red grapes. When seen on sparkling wine labels, it's an indication the wine was made from Pinot Noir or Pinot Meunier grapes.

BLANC FUMÉ - Synonym for Sauvignon Blanc, used in the AOC of Pouilly-Fumé in the Loire Valley, France.

BLENDING - A true test of the winemaker's skill and his or her most important job – choosing from different lots or barrels of wine and blending them together to make the final product. Where and how the different grapes have been grown, how they have been aged, and what percentage of each is used will ultimately determine the balance and character of a bottle of wine.

BLUSH WINE - Technically, a term for very pale rosé wines, but lately people say blush to mean any rosé, or any wine that is pink in color. Blush wines cover the gamut – they can range from dry to sweet and from light to medium-bodied – and should be served chilled with more lightly flavored foods.

BOAL or BUAL - Name of several white grape varieties grown on the Portuguese mainland and also the island of Madeira (where the name became BUAL). Boal grapes produce a medium-sweet wine.

BODY - The tactile feel of wine in your mouth. Also sometimes called the "weight" of the wine in your mouth. Factors that contribute to body are the amount of alcohol content, residual sugar and fermentation, and/or aging techniques.

BORDEAUX - One of the oldest and most famous wine-growing appellations in the world, located in southwestern France. Noted regions are Médoc, Pomerol, Graves, St-Émilion and Sauternes. Known for red wines blended primarily from Cabernet Sauvignon, Merlot and Cabernet Franc grapes. Bordeaux has two regions – Graves and Sauternes – that produce excellent dry, semi-dry and sweet white wines.

BOTRYTIS CINEREA - Also known as noble rot. A naturally-occurring mold that takes water from grapes as they grow, making the resulting wine very sweet and highly concentrated in sugars. For example, the dessert wines of Sauternes, France and much of Germany get their almost honey-ish taste from botrytis-infected grapes.

BOTTLE SICKNESS - A temporary condition affecting wines after bottling that can make it taste flat or off, or smell of sulfur dioxide. This condition disappears in about two or three weeks or when the wine is opened.

BOUQUET - The combination of all the aromas in wine, which may be fruity, spicy, or have other qualities associated with a particular kind of grape, growing area or aging condition. Usually, the bouquet is the first sign of how enjoyable a wine will be.

BREATHING - Aerating wine by pouring it into a bigger container, like a decanter or wineglass. Especially with young red wines and some younger whites, wine is said to "open up" after breathing.

BREED - A term used for wines of high quality.

BRILLIANT - Term used to describe a wine's clarity, referring to the absence of observable suspended particles. It's the opposite of cloudy.

BRUNELLO DI MONTALCINO - A full-bodied, rich red wine made from the Brunello grape in southern Tuscany, Italy. By DOCG law, Brunello Di Montalcino has to be aged in wood for three and a half years and can't be released before its fourth year. Rosso di Montalcino, also produced from the Brunello grape, can be released after one year without any wood aging at all.

BRUT - A French word meaning "crude"or "raw" used to describe champagne or other sparkling wines that are very dry. A brut champagne should contain no more than 15g / liter of residual sugar. Extra brut should contain no more than 6g / liter. The term "brut" was adapted by champagne makers who did not add much extra sweetening or DOSAGE to their wines.

BUNG - The cork of an aging barrel.

BURGUNDY - A province of eastern France famous for red and white wines, made mostly from Pinot Noir and Chardonnay grapes. Main red wine producing regions are Côte d'Or (Côte de Nuits and Côte de Beaune), Beaujolais and Côte Chalonnaise. Main white wine producing regions are Chablis and Maconnais, with smaller percentages of white wine produced in Côte d'Or and Côte Chalonnaise.

BUTTERY - A wine smell and tactile sensation which is a by-product of malolactic fermentation.

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C

CABERNET FRANC - A red wine grape usually used for blending with Cabernet Sauvignon and Merlot. It tends to add color and aroma to the blend.

CABERNET SAUVIGNON - Considered the "King" and most noble of all grapes. Cabernet Sauvignon is grown successfully in many countries and is the primary grape in most Bordeaux wine. It produces wines that are medium to full-bodied, with medium to full tannins, and benefits from oak aging.

CALIFORNIA - Largest producer of wine in the United States. Major AVAs are Napa, Sonoma, Mendocino, Lake, Monterey, San Luis Obispo and Santa Barbara.

CAPSULE - A metal or plastic sheath over the cork and neck of a wine bottle. Also called a Foil.

CARBON DIOXIDE - A by-product of fermentation that causes effervescence in liquids. All grapes create carbon dioxide during fermentation – it is only retained by champagne and sparkling wine makers by fermenting the wine in bottles instead of tanks.

CARBONIZATION - An inexpensive way to make sparkling wine, where carbon dioxide is simply added to a tank of wine.

CARNEROS - A cool, foggy AVA in California that spans the southern end of Sonoma and Napa counties.

CAVA - A popular Spanish sparkling wine made using the traditional champagne method (Méthode Champenoise).

CELLAR - Refers to a collection of wine as well as the place where it is stored.

CEREZA - A pink-skinned grape varietal popular in Argentina.

CHABLIS - An AOC in the northern most part of Burgundy famous for its dry, full-flavored white wines. Chablis is made from Chardonnay grapes. Chablis Grand Cru and Chablis Premier Cru are among France's finest white wines. Chablis is also a term for generic white wine in the United States.

CHAMPAGNE - A northeast province in France that produces the best-known sparkling wines in the world. Only wines produced here can legally be called champagne.

CHAPTALIZATION - See ENRICHMENT.

CHARACTER - A term used to refer to the quality of certain aspects in a wine or to a wine's traits in general.

CHARDONNAY - Recent DNA fingerprinting has linked Chardonnay as a hybrid between Pinot and the now-obscure Gouais Blanc grape, which was once grown all over France. Most Chardonnays spend time in oak to enhance flavor, either in the fermenting process or in the aging process. Most also go through a second fermentation, or malolactic fermentation, to soften acidity. In terms of sales, it's the most popular varietal in the United States.

CHARMAT - The name of a process in which sparkling wine is made in bulk by provoking a second fermentation in a pressurized tank. This is used to produce inexpensive sparkling wines.

CHATEAU - Literally, it means "castle" in French. In general, it refers to an estate where grape growing and wine-making take place.

CHATEAU BOTTLED - Indicates that a wine is bottled at the chateau whose name is on the label. In Bordeaux specifically, all quality wines are labeled this way; look for "Mis en Bouteille au Chateau" on the label of a Bordeaux or "Mis en Bouteille au Domaine" on the label of a Burgundy. See also ESTATE BOTTLED.

CHATEAUNEUF-DU-PAPE - An important appellation in the southern Rhone region of France. Rich, full-bodied red wines are produced here primarily from a blend of Grenache and Syrah, although as many as thirteen grape varieties may be used in the blend.

CHENIN BLANC - Perhaps the worlds most versatile white wine grape. It is known for its high acidity and can be fermented dry or medium-sweet. In the Loire Valley of France it's used to make Vouvray.

CHIANTI - A fruity and light red wine from Tuscany, Italy, required by DOC laws to contain at least 80% Sangiovese grapes.

CHIANTI CLASSICO - A DOC (Denominazione di Origine Controllata) term for red wine from a specified portion of the Chianti wine district in Tuscany, Italy. To be labeled Chianti Classico Riserva, the wine must be aged three years.

CHILE - Recent investment from wine-making families in California and France are creating big news in this South American country. New generations of red and white wines are clean and well made, and have gained acceptance from major export markets like the United States. Look for wines from the growing region of Maipo, located south of Santiago.

CLARET - An English term generally used to describe red wines from Bordeaux.

CLARITY - The amount of visible particles in a wine. A wine's clarity is usually described as brilliant, bright, clear, dull, hazy or cloudy – with the last three indicating a problem with the wine. Note that chilled wines may take on a falsely cloudy look because of condensation on the glass. Check for clarity as you would for color – against a white backdrop.

CLASSICO - An Italian term added to the names of DOC or DOCG wines, indicating they have been produced in particularly historic portions of the region where the wine originated.

CLASSIFICATION OF 1855 - A ranking by wine brokers of wine producing chateaux in the Médoc, based on the price of wine, at the 1855 Exposition Universelle in Paris. The classifications are referred to as "growths" and are still in use today. See CRU BOURGEOIS and CRU CLASSE.

CLOUDY - When visible suspended particles are noticeable in a wine's appearance. The opposite of clear or brilliant.

CLOYING - An excessive sweetness, meaning the wine may be low in acidity.

COLOR - The three colors of wine are white, red and rosé, all of which come from the skin of the grape. The longer the grape juice is in contact with the skin, the more color will be added to the wine – rosé wine is made from red grapes whose skin is only briefly in contact with the wine. Things that determine color in white wines are the type of grape varietal (for example, Chardonnay has a deeper color than Sauvignon Blanc) and whether or not the wine was aged in wood. When judging wine for color, hold your glass against a white background and look for pale yellow-green, straw yellow, yellow-gold, gold, old gold, yellow-brown, maderized, and brown in a white wine. Red wines are purple, ruby, red, brick red, red-brown or brown. Rosé colors are pink, orange, salmon and rosé. As they get older, white wines tend to gain color. Red wines tend to lose it.

COMPLEXITY - Or DEPTH, the existence of several smells and tastes in a wine. A complex wine usually indicates high quality grapes, good winemaking techniques and wood aging.

CONCORD - A grape variety grown in the eastern United States, notably in New York State, belonging to the American vine species vitis labrusca. The wines can have varied styles, some with considerable residual sugar.

COOPER - One who makes and repairs wooden barrels or wooden vats used for aging wine.

COOPERAGE - The workplace or activities of Coopers. See COOPER.

CORK - A stopper used to keep a wine bottle air tight. Corks are sourced from the bark of cork trees grown mostly in Spain and Portugal.

CORKAGE - The fee paid to a restaurant by a customer who brings his own bottle of wine. Prices can vary, but $5 to $10 a bottle is typical.

CORKED - Also CORKY. A musty smell from a cork that has been affected by bacteria or chemicals used in processing the cork. The odor can eventually affect the wine rendering it virtually undrinkable.

CORTESE - An Italian white grape variety associated with the area of southeast Piedmont, Italy. Winemakers there produce a well-balanced wine called Gavi that is light-bodied and crisp.

COTE D'OR - The heart of the Burgundy wine region in eastern France. It is composed of two regions, the Côte de Nuits and the Côte de Beaune, which produce red wine made from Pinot Noir grapes. The Côte de Beaune also produces fine white wines made from Chardonnay grapes.

COTE-ROTIE - A red wine appellation in the northern Rhône area of France. Some of it's wines are made from 100% Syrah grape – others are blended with a bit of white Viognier.

CRÉMANT - A French term for sparkling wine produced outside the Province of Champagne but still made in the méthode champenoise.

CRIOLLA - A pink-skinned grape varietal popular in Argentina.

CRISP - A wine with a high acidity level.

CRU - French for growth and a term referring to a vineyard officially recognized of superior quality. In Médoc it refers to a wine from a specific estate or chateau and their quality rankings. See CRU BOURGEOIS and CRU CLASSE.

CRU BOURGEOIS - A quality category from the CLASSIFICATION OF 1855 below that of CRU CLASSE.

CRU CLASSE - French for classed growth. In Médoc it indicates a chateau from one of the five ranks of the CLASSIFICATION OF 1855.

CRUSH - Term meaning the wine harvest season. Sometimes a synonym for HARVEST.

CRUSHING - A process in the wine making operation of breaking open the skin of the grape in preparation for fermentation.

CRUST - Name for the sediment that forms in Port wine.

CUVE - A French word for a vat or tank.

CUVÉE - Derived from the French word cuve, this term can have many different meanings: 1) a lot or container of wine, 2) the best bottling a producer has to offer, 3) in champagne, the first and best juice from the wine press, or 4) the blend of base wines used in the second fermentation of Champagne.

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D

DECANT - To pour wine from its bottle into a larger container (i.e., a decanter), for the purpose of leaving sediment behind. Decanting also helps to soften heavy tannins in young red wines.

DEGORGEMENT - When making sparkling wine in the MÉTHODE CHAMPENOISE, sediment is frozen in the neck of the wine bottle. Degorgement is the process of removing it. See also DOSAGE.

DEMI-SEC - A French term that means medium-dry.

DEPTH - When wine is rich and complex, layered with flavors and aromatics, it is said to have depth.

DOC (DENOMINAZIONE DI ORIGINE CONTROLLATA) - The regulatory system in Italy, similar to the French Appellation d'origine Contrôlée system, governing the production and quality of wine. See also DOCG.

DOCG (DENOMINAZIONE DI ORIGINE CONTROLLATA E GARANTITA) - The regulatory system in Italy governing the production of the most elite Italian wines.

DOLCE - Italian for sweet.

DOLCETTO - A low-acid red grape variety grown in Piedmont, Italy. The wine it produces are soft, dry, fruity and fragrant.

DOMAINE - French word for estate.

DOSAGE - A combination of wine and sugar cane used to top off sparkling wine after DEGORGEMENT. This combination determines how sweet the wine will be.

DOUX - French for sweet.

DULCE - Spanish for sweet.

DRY – A wine that has a low amount of residual sugar. Many tasters confuse dry with high acidity. See also ACIDITY.

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E

EDELFAULE - German for NOBLE ROT (BOTRYTIS CINEREA).

EISWEIN - A very rare, sweet wine and category within Germany's QMP regulations – the term literally means "ice wine." Grapes used to make these wines have frozen on the vine, creating concentrated sugars in the fruit.

ENRICHMENT - A wine-making practice that increases alcoholic strength by the adding sugar to the MUST before and/or during fermentation.

ESTATE BOTTLED - Term used in the United States indicating that a wine is made from the winery's own vineyard or from those where the winery has a long lease. The vineyards and winery must also be in the same geographical area as is listed on the label.

ENOLOGY - The scientific study of wine and wine making.

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F

FERMENTATION - The process in wine production where yeast converts sugar into alcohol and carbon dioxide.

FIGHTING VARIETAL - A term used in the United States to indicate a VARIETAL wine selling around $7.00 to $12.00 a bottle.

FINING - A wine-making process that clarifies microscopic particles in wine by introducing additives.

FINISH - See AFTERTASTE.

FINO - A type of dry Sherry, pale in color and light in flavor, served cold as a apéritif. See also FLOR.

FLABBY - See ACIDITY.

FLAT - See ACIDITY.

FLOR - A layer of yeast that forms on the surface of wine during the aging process and is responsible for the unique taste of FINO sherry.

FORTIFIED WINE - A wine in which brandy or another wine spirit is added to increase alcohol strength. Port, Sherry and Marsala are examples of fortified wine.

FOXY - Musky, "wet-fur" odor occurring in the wine genus Vitis Labrusca. Wines made from the CONCORD grape can be heavily-laden with this scent.

FRANCE - The top wine-producing country in the world in terms of fine wine. France is the birthplace of thought in how geographical influence (TERROIR) shapes the style and quality of wine, resulting in the Appellation d'origine Contrôlée system. Top wine-producing regions include Alsace, Beaujolais, Bordeaux, Burgundy, Chablis, Champagne, Loire Valley, Provence, and Rhône Valley.

FRASCATI - A white wine produced near Rome, Italy. Fruity and golden in color, its style can range from dry to sweet.

FREE RUN - A term used by winemakers for juice that drains from freshly crushed grapes before pressing. It is generally superior to juice extracted by pressure, and lower in TANNIN.

FREISA - A light red grape grown in Piedmont, Italy.

FRESH - Term used to describe wines of a youthful nature.

FRIZZANTE - Italian for semi-sparkling wine.

FRUIT - A synonym for grape, or a perceptible smell or taste in wine.

FRUITY - Adjective describing the smell and taste of grapes.

FUMÉ BLANC - A style of wine created in the United States from Sauvignon Blanc grapes.

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G

GAMAY - A red grape best known for producing the fruity wines of Beaujolais. It's light to medium-bodied, low in alcohol, and very refreshing.

GARRAFEIRA - Portuguese for wine cellar. On Portuguese wine labels, the term also refers to wine of an exceptional growing year that's been aged for at least two years in wood and for another year in the bottle.

GATTINARA - An intense red wine made mostly from NEBBIOLO grapes in the Piedmont region of Italy.

GAVI - A dry white wine made from the Cortese grape near the town of Gavi in the Piedmont region of Italy.

GERMANY - Producer of quality wines, notably whites, and the highly popular late-harvest wines bottled under the regulations of QUALITÄTSWEIN MIT PRÄDIKAT (QMP) – Kabinett, Spatlese, Auslese, Beerenauslese, Trockenbeerenauslese and Eiswein. Major wine growing regions are Ahr, Baden, Franken, Hessische Bergstrasse, Mittelrhein, Mosel-Saar-Ruwer, Nahe, Pfalz, Rheingau, Rheinhessen, and Württemberg. See also LANDWEIN, QUALITÄTSWEIN BESTIMMTER ANBAUGEBIETE, QUALITÄTSWEIN MIT PRÄDIKAT and TAFELWEIN

GEWÜRZTRAMINER - A spicier (Gewürz means "spice" in German) version of the Traminer grape, used to produce dry to sweet wines of light to full-body.

GRAND CRU - French for "great growths" and a term on wine labels indicating superior quality.

GRAND VIN - Term on a French wine label indicating that the wine is the main wine produced by the chateau.

GRAPE - The fruit, or berry, of a vine.

GRAPPA - An Italian brandy distilled from POMACE (the skins, seeds, pulp, and stems left after pressing wine). It's dry and high in alcohol.

GRASSY - Tasting term used for wines displaying an herbal smell or flavor. Mostly noticeable in Sauvignon Blanc and Sémillon wines. Considered a defect when excessive.

GRAVES - French for gravelly terrain and the name of a large wine-growing region in Bordeaux producing white and red wines.

GRENACHE - A red grape widely grown around the world. It is usually blended into rosés and fruity reds, but is also used to make the big, dense wines of CHATEAUNEUF-DU-PAPE.

GUTSABFULLUNG - A term on German wine labels meaning "estate bottled."

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H

HARVEST - The process of picking grapes from the vineyard and transporting them to the winery for CRUSHING.

HAUT-MÉDOC - Part of the Médoc district of Bordeaux which includes the world-famous appellations of Margaux, Pauillac, St-Estèphe, and St-Julien.

HAZY - Term used to describe CLARITY in wine. Not as serious as cloudy.

HERBACEOUS - See GRASSY.

HERMITAGE - Famous northern Rhône appellation, producing small quantities of red and white wines.

HOCK - A generic term for German white wines of the Rhine.

HONEYED - Describes the smell of very sweet and late harvest wines.

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IMPERIALE (Also called METHUSELAH) - A bottle size holding six liters of wine. Equivalent to eight 750 ml bottles.

INKY - Describes a wine of heavy, dark color.

INSIPID - Describes a wine without character or of little flavor.

INSTITUT NATIONAL DES APPELLATIONS D'ORIGINE (INAO) - An organization responsible for administering, regulating and granting the French Appellations d'origine Contrôlées for wine, cheese and a range of other foods.

ITALY - One of the top wine-producing countries of the world, mostly known for robust reds like Chianti, Barbaresco and Barolo. Top wine-producing regions are Piedmont, Tuscany, and Veneto. See also DOC and DOCG.

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J

JEROBOAM - A bottle size holding three liters of wine. Equivalent to four 750 ml bottles.

JOHANNISBERG RIESLING - A synonym for Riesling, popularly used in the United States. See RIESLING.

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KABINETT - The lightest of the German PRÄDIKAT wines.

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LANDWEIN - A superior wine category to TAFELWEIN in Germany. The term means "country wine."

LEES - The dead yeast, bits of grape skin and pulp that settle on the bottom of tanks and barrels after fermentation. Aging wine "on the lees" (sur lie in French) adds richness to the bouquet of wine.

LEGS- Tasting term used to describe the rivulets of wine that slide down the inside of a wine glass after swirling. Also called TEARS or ARCHES.

LENGTH - The amount of time an aftertaste lasts. In very good wines, it can be as long 15 to 20 seconds. See also AFTERTASTE.

LIEBFRAUMILCH - Medium dry white wine from Germany primarily exported to markets like the United States.

LIGHT - Tasting term used to describe a wine low in alcohol. See also BODY.

LIQUOREUX - A French term used to describe wines that are very sweet.

LOIRE VALLEY - Wine-growing region in France. Famous for producing Sancerre, Pouilly-Fumé, Muscadet and Vouvray.

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M

MACON VILLAGE - Appellation in Burgundy producing many of the white wines of Macon.

MACROCLIMATE - The climate of a broad area or region. Napa Valley, for example.

MADEIRA - A fortified wine named for the Portuguese island on which its grapes are grown. Robust and suited for long aging, Madeira styles range from dry to sweet.

MADERIZED - Term used to describe wines displaying heavy signs of oxidation.

MAGNUM - Bottle size equivalent to two .750 liter bottles. Considered the ideal size for bottle aging.

MALBEC - A deep red colored grape once popular for blending in many Bordeaux wines, but now more associated with wine production in Argentina where it is often called Malbeck. Produces dry, light to medium-bodied wines.

MALOLACTIC FERMENTATION - Adding malolactic bacteria to wine to lower its acidity, making it softer and contributing flavor and complexity. Also known as secondary fermentation, it occurs naturally in some wines and is induced in others. Most Chardonnays produced today undergo malolactic fermentation as do most red wines.

MARC - A general term in France for Brandy made from POMACE. Dry and high in alcohol, it's a good beverage for after dinner.

MARSALA - A fortified wine made dry or sweet. Produced from the region around the town of Marsala, in western Sicily.

MARSANNE - A popular French white grape originating in the northern Rhône, popular for blending with other white grape varieties like Roussane, Viognier and Rolle. In California, a few producers calling themselves the "Rhône Rangers" have been successful in planting this grape. As a varietal, it produces wines that are full-bodied and rich in character.

MASTER OF WINE - Title bestowed by the Institute of Masters of Wine in England and the wine trade's most famous and demanding qualification. A person who passes the grueling exams (which include blind tastings of wines from all over the world) may use the abbreviation M.W. after his or her name.

MÉDOC - A wine-growing appellation in Bordeaux – possibly the most famous wine-producing region in the world. See also HAUT-MÉDOC.

MELON - A white grape variety used for producing Muscadet in the Loire Valley, France. The wines are dry and light-bodied.

MENDOCINO - An AVA in Northern California.

MERITAGE - A trade-marked name for wines made in the United States from a blend of grapes.

MERLOT - A red wine grape grown throughout the world. In Bordeaux, it's typically blended with Cabernet Sauvignon and Cabernet Franc to produce the great red wines from Médoc, Pomerol, St-Emilion and Graves. In the United States, it's extremely popular as a varietal, producing medium to full-bodied wines with mild tannins. Benefits from oak aging.

MESOCLIMATE - A more specific regional climate than MACROCLIMATE such as a valley, hill or large vineyard. See also MICROCLIMATE.

MÉTHODE CHAMPENOISE - A French term for an intricate and time-consuming method used to make bottle-fermented sparkling wine. All Appellation d'origine Contrôlée sparkling wines made in France, including champagne, must be made by this process. Many sparkling wines made outside France are produced this way also.

METHUSELAH (Also called IMPERIALE) - A bottle size holding six liters of wine. Equivalent to eight .750 ml bottles.

MEUNIER - See PINOT MUENIER.

MEURSAULT - Village in the Côte de Beaune district of Burgundy's Côte d' Or. Famous for producing world-class Chardonnays.

MICROCLIMATE - The climate within a defined and very restricted space measured in terms of meters, even millimeters. In viticulture, these can be as small as between rows of vines, bunches of grapes or even individual berries. Microclimates are influenced by vineyard management techniques, such as vine trellising, leaf trimming and soil management, and have profound influence on the character of grapes. The term is used incorrectly when in reference to a vineyard, hill or valley – these more accurately would be MESOCLIMATES.

MIS EN BOUTEILLE - French for bottled. In the Bordeaux MIS EN BOUTEILLE AU CHATEAU means the wine is chateau bottled. In Burgundy, the phrase MIS EN BOUTEILLE AU DOMAINE is used.

MOELLEUX - A French term used to describe wines that are medium sweet.

MOLDY - A tasting term used to describe an odor infecting wine, originating from containers containing mold, non-beneficial mold occurring on grapes, or unclean aging barrels.

MONTEPULCIANO - A red grape variety grown over much of central Italy, used in producing Montepulcian d'Abruzzo from the region of Abruzzi, and Rosso Cónero and Rosso Piceno from the region of Marches – usually considered wines of good value and quality.

MONTEREY - A major wine producing AVA south of San Francisco, California.

MOSCATO - Italian for Muscat, a family of white grape varieties. Moscato is used to produce still and sparkling wines, ranging from medium-sweet to sweet.

MOSCATO BIANCO - A variety of the white wine grape MUSCAT (called MOSCATO in Italy) widely planted throughout Italy. It's wines are lightly sweet to sweet and a great choice with fruit-based desserts.

MOSCATO D'ASTI - A fragrant and lightly sweet, fizzy white wine from the Piedmont region of Italy. It's made from the prestigious Moscato Bianco, a grape variety of the Muscat family. A good dessert wine.

MOSEL-SAAR-RUWER - Germany's best known wine region.

MOURVÈDRE - A popular grape variety in the Mediterranean regions of Spain and France. It produces dark, fruity wines that age well.

MOUSY - A tasting term used to describe wine with an acetic odor and taste. Most often occurs in late harvest wines.

MOUSSEUX - French word for sparkling.

MULLED WINE - Wine that has been heated with sugar and spices. Red wine is most commonly used, with cinnamon, clove, nutmeg, honey and, sometimes, slices of fruit. It was a common way to serve wine in the Middle Ages to help mask defects in quality.

MÜLLER-THURGAU - A white wine grape that's a hybrid of Riesling and Sylvaner. Müller-Thurgau is grown in Germany, Switzerland, Hungary, Slovenia and New Zealand. Lightly colored, it's wines are dry to medium-dry.

MUSCADELLE - A white grape variety used to produce sweet and dry wines in Bordeaux.

MUSCADET - A dry, low-alcohol white wine made from the Melon grape southeast of Nantes, France, near the mouth of the Loire river. A great match for seafood, especially shellfish, clams and oysters.

MUSCAT - A family of white grape varieties. The most famous is Muscat Blanc a Petits Grains, which contains a high concentration of grape flavor. Muscats produce refreshingly low alcohol, sweet, fizzy wines like Asti Spumanti – but can be styled dry as well. Called MOSCATO in Italy.

MUSHROOM - Tasting term used to describe an odor that develops in rare and old well-cellared wines.

MUST - Term used for the mixture of juice, stems, skins, seeds and pulp that comes from crushing grapes before or during fermentation.

MUST WEIGHT - The measure of how ripe a grape is and an indication of the potential alcohol content of the wine made from that grape. Determining must weight is a crucial step in the growing process and one that's a preclude to harvest.

MUZZLE - The wire that holds a sparkling wine cork in place.

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NAPA VALLEY - A California AVA north of San Francisco. One of the most famous wine-growing regions in the world.

NEBBIOLO - A dark, red grape native to the region of Piedmont, Italy. It's the principal grape used to make Barbaresco and Barolo, wines known for full-body and high tannins.

NEBUCHADNEZZAR - A bottle size holding 15 liters of wine. Equivalent to twenty .750 ml bottles.

NÉGOCIANT - A French term for a company that buys grapes or wine in bulk from producers within a particular appellation, then blends and bottles the result under its own label.

NERELLO - A red grape of Sicily, used mostly for blending.

NERO D'AVOLA - A red grape of Sicily appreciated for adding body and aging potential to a blend. It's also produced on its own as a varietal.

NEW YORK STATE - Known for four AVAs – Finger Lakes, Lake Erie, Hudson River, and Long Island – producing a variety of wines from native American grapes (vitis labrusca), French hybrids and relatively recent plantings of old world grapes (vitis vinifera) – Chardonnay, Riesling, Cabernet Sauvignon, Gewurztraminer and Merlot, to name a few.

NEW ZEALAND - Wine has been produced here for well over a century, but only recently has it begun to garner world-wide attention and accolades. It's well-crafted white wines have been noted for excellent fruit characteristics and balance. Major wine-producing regions are Hawkes Bay, Gisborne and Auckland on the North Island, and Marlborough on the South Island.

NOBLE ROT - See BOTRYTIS CINEREA.

NON-VINTAGE (NV) - A blended wine, usually champagne or sparkling wine, that may be produced from several different vintages.

NORTH COAST - An large AVA in Northern California encompassing the AVAs of Napa, Sonoma, Mendocino and Lake Counties.

NOSE - The overall smell – aroma and bouquet – of a wine. A wine's nose can indicate its characteristics, like whether it was aged in oak or if it has defects. Defective smells could be that of vinegar (too much acid in the wine), sherry (oxidation), cork (the wine absorbed the taste of a defective cork) or sulfur.

NOUVEAU - A style of wine meant to be consumed right away, within the first few weeks of harvest. The most famous is Beaujolais Nouveau.

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OAK - The most popular wood for aging wine. Although oak from all over the world can be used, French oak from forests like Allier and Nevers is considered to make the best barrels. Oak imparts flavor, aroma and tannin, with different types of oak imparting different characteristics. A winemaker chooses his or her oak depending on the grape variety and the flavors they want to achieve in the final blend of the wine.

OAKVILLE - A town and AVA located in the Napa Valley, California.

OENOLOGY - Alternate spelling for Enology, the study and science of wine-making.

OFF-SMELLS - Smells that you might not associate with wine that could signal the wine is bad. Examples of off-smells are cardboard, mushroom and mold. In some wines, notably Pinot Noir, off-smells occur naturally and are normal. See also NOSE.

OREGON - Known for three AVAs – Willamette Valley, Umpqua Valley and Rogue Valley – producing quality varietal wines like Pinot Noir, Chardonnay, Riesling and Pinot Gris.

OXIDIZED - A tasting term used to describe wine that has been overexposed to air, indicated by a stale, off-odor (similar to the smell of Sherry). Oxidation usually destroys fruit smells, and is considered a negative – except in Sherry, Madeira, and some Ports, which are deliberately exposed to oxygen in production.

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PAUILLAC - A wine growing appellation in the Médoc district of Bordeaux. Home of the famed Chateau Lafite, Latour and Mouton-Rothschild.

PEPPERY - Tasting term used to define a harsh aromatic reminiscent of pepper. Considered a positive characteristic that adds complexity.

PÉTILLANT - A French term for a lightly sparkling wine.

PETITE SIRAH - A red wine grape grown in California and South America. Although it's pronounced the same, it's no relation to the Syrah grape grown in the Rhône Valley in France. The wines it produces are deep in color and well-balanced, with noticeable tannins. They also age well. Sometimes Petite Sirah is used to blend with Cabernet Sauvignon and Zinfandel.

PHYLLOXERA - A small root-eating insect that attacks the roots of grapevines and ultimately leads to the destruction of the vine. Phylloxera is native to the eastern United States and was transported to Europe sometime in the mid-19th century (it was first discovered in France in 1863). Successful grafting of American rootstock (vitis labrusca), which are immune, to old world vines (vitis vinafera), has created hybrids resistant to attacks.

PIEDMONT - Famous and important wine growing region in northwest Italy. Nebbiolo (used to make Barolo and Barbaresco) and Barbera are the most widely planted red grape varieties.

PINOTAGE - Red grape grown in South Africa. A hybrid of Pinot Noir and Hermitage (Hermitage is now called Cinsaut). Skillful winemaking and oak aging produces wines that are rich and full-bodied with spicy aromas.

PINOT BIANCO - Italian name for the PINOT BLANC grape.

PINOT BLANC - A white wine grape popular in France and central Europe that's often mistaken for a Chardonnay grape – because they look so similar, but also because they both produce a full-bodied wine. Pinot Blanc is made dry to ultra sweet.

PINOT GRIGIO - Italian name for the white wine variety Pinot Gris.

PINOT GRIS - A white wine grape that produces soft and gently perfumed wines. Grown in Alsace (where it is known as Tokay), Germany, Italy and Oregon.

PINOT MEUNIER - A dark-colored red grape grown in the Champagne region of France. It's usually blended with Pinot Noir and Chardonnay to make sparkling wine, adding fruitiness to the taste.

PINOT NOIR - A red grape used to make the great red wines of the Côte D'Or in Burgundy. It's demanding to grow and ferment, but it produces some of the most elegant and complex wines in the world. As a varietal it produces wines that are light to medium bodied with mild tannin and good acidity.

PLONK - A British term to describe a simple, ordinary wine with no distinguishing characteristic.

POMACE - The skins, seeds, pulp, and stems leftover after pressing grapes. Used in the production of French MARC and Italian GRAPPA wines.

POMEROL - A small but very distinctive wine-growing region in Bordeaux, producing some of the most prized and sought-after wines in the world.

POMMARD - Village in the district of Côte de Beaune in Burgundy. Produces fine red wines made from PINOT NOIR grapes.

PORT- A fortified wine usually served as an after-dinner drink, made by adding brandy to fermenting grape must. Port is very sweet, high in alcohol, and usually – but not always, red. Two types of Port are Wood Port, which is aged in casks and includes the dark, fruity Ruby Port and the lighter Tawny Port, and Vintage Port, which is aged primarily in the bottle. Wood Port is ready to drink when you buy it whereas Vintage Port improves with age. The word Port is derived from the Portuguese shipping area of Oporto, where British wine merchants have been exporting it for over 300 years.

POUILLY-FUISSÉ - A white wine growing appellation in the Maconnais district of Burgundy, France, and the wine it produces. Under appellation regulations, only Chardonnay grapes may be grown in Pouilly-Fuissé.

POUILLY-FUMÉ - A dry white wine made from the Sauvignon Blanc grape in the Loire Valley, France.

PRÄDIKAT - A wine distinction in Germany based upon grape ripeness or must weight.

PROVENCE - A wine-growing region in the southwestern part of France near the Mediterranean Sea. Most of the wines produced here tend to be dry rosés, although lately producers have shifted their focus towards fruitier reds. Individual appellations within the growing region are Coteaux d'Aix -en-Provence, Bandol, Bellet, Cassis, Palette and Coteaux Varois.

PUNT - The inverse curved indentation at the base of a wine bottle.

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QUALITÄTSWEIN BESTIMMTER ANBAUGEBIETE (QBA) – Literally, "Quality wines from Specific Regions" in German. Like the French AOC and Italian DOC, the QBA guarantees the wine consumer a certain level of quality.

QUALITÄTSWEIN MIT PRÄDIKAT (QMP) - The highest designation for quality wine in Germany. Literally, it means "Quality Wine with Distinction," Categories, which are assigned to individual villages or vineyards based upon the amount of residual sugar in the wines, are (from dry to sweet) Kabinett, Spatlese, Auslese, Beerenauslese, Trokenbeerenauslese and Eiswein.

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REHOBOAM - A bottle size holding 4.5 liters of wine. Equivalent to six 750 ml bottles.

RESERVA - Term used in Spain to indicate wines that have been cellared and aged in wood, indicating a superior quality. Not to be confused with RISERVA.

RESIDUAL SUGAR - The quantity of natural grape sugar that remains unfermented in finished wine. It's what makes a wine taste sweet.

RHÔNE - Famous wine-growing region in southeastern France, extending from the town of Vienne south to Avignon, believed to contain some of the oldest vineyards in all of France. Wines produced here range from light and fragrant to robust. Regions are Chateauneuf-du-Pape, Cornas, Côtes du Rhône, Côtes du Rhône-Villages, Côte-Rôtie, Côtes du Ventoux, Crozes-Hermitage, Gigondas, Hermitage, Muscat de Beaumes-de-Venise, and Tavel.

RHÔNE RANGERS - An affiliation of California winemakers who produce red and white wines in the style of the Rhône Valley in France.

RIESLING - The acclaimed white wine grape of Germany and Alsace, France. Riesling wines are made in all levels of sweetness – from dry and aromatic in Alsace to the honey-like Trokenbeerenauslese in Germany. Favoring cooler regions, it's also grown in Australia, New Zealand, and the U.S (California, Washington, and New York). Also known as Johannesburg Riesling.

RIOJA - Famous wine region in Northern Spain that produces red, white and rosé wines.

RISERVA - An Italian term indicating a wine that has undergone extended aging and that contains a higher alcohol content. Some Riservas are required to be aged in wood – others, like Chianti, are not.

ROSÉ - Term used to describe a wine that is any color from light pink to a pale red. Also called "blush" wine, it's made by removing the skins of red grapes early in the fermentation process, by reducing the amount of time skins are in contact with the grape juice, or by mixing red and white wine together. White Zinfandel is an example of a rosé.

ROUSSANNE - A white grape variety grown in the northern Rhône Valley of France. Usually blended with the white Marsanne grape to produce wines in the Crozes-Hermitage, Hermitage and Saint-Joseph appellations.

ROUSSETTE - A white grape variety grown in the Savoie region of France, producing wines that are exotically perfumed and crisp.

RUTHERFORD - A town and an AVA located in the Napa Valley, California.

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ST-ÉMILION - Famous red wine district in Bordeaux, growing mostly Merlot and Cabernet Franc grapes.

ST-HELENA - A town and an AVA located in the Napa Valley, California.

SALMANAZAR - A bottle size holding nine liters of wine. Equivalent to twelve 750 ml bottles.

SANCERRE - A medium-bodied crisp, dry white wine made from Sauvignon Blanc grapes in the Loire Valley, France.

SANGIOVESE - A widely-planted red grape variety in Italy used mostly for making Chianti and the fine reds of Tuscany. It's also grown with great success in California where it's bottled as a varietal. Wines are medium to full bodied with moderate tannins. Benefits from oak aging. Translated from Italian, the name means "Blood of Jove."

SAUTERNES - A sweet, white wine from the southern Graves region in France made from a blend of Sémillon, Sauvignon Blanc and Muscadelle grapes. A difficult and costly wine to make due to dependency upon the weather – a distinctly cool MESOCLIMATE is required for botrytis cinerea (noble rot) to occur in the Sémillon, used for 80% of the blend – which means the quality can fluctuate from year to year. Pairs well with foie gras and cream-based desserts.

SAUVIGNON BLANC - A white grape widely planted throughout the world, producing wines that range from dry or sweet. In the Loire region of France it's used to make Sancerre and Pouilly-Fumé – in Bordeaux, Graves and the sweet Sauternes. Herbaceous and crisp by nature, Sauvignon Blanc is often blended with the Sémillon grape to create wines of more weight, fruit and complexity. Mostly aged in stainless steel, though some winemakers may introduce a little oak.

SEDIMENT - Solids that accumulate inside a bottle of wine. Could be either dead yeast cells or insoluble fragments from grape skins, pulp or seeds that haven't been filtered out of the final wine. Sediment can also form from tartaric acid leaving TARTRATES. Finding sediment in a bottle of wine is not a bad thing – it may indicate an old and finely-aged wine.

SÉMILLON - A white grape often blended with Sauvignon Blanc to add character and richness. In France, it's the principal grape in Sauternes and white Bordeaux. Also grown in California, Australia, South Africa and Chile. As a varietal, Sémillion can vary widely in style – light, medium or full bodied, light to medium in acidity, and dry to lusciously sweet.

SHERRY- A fortified wine from the region around the city of Jerez de la Frontera in Southwest Spain. Sherry is made by adding brandy to wine after fermentation, and by encouraging contact with oxygen during barrel aging. The five basic styles are Manzanilla (dry), Fino (dry), Amontillado (medium dry), Oloroso and Cream (sweet). Pedro Ximénez Sherry is made from Pedro Ximénez grapes that have been sun-dried, producing a dark, heavily bodied and very sweet wine. Serve dry Sherrys chilled – medium dry to sweet at room temperature.

SHIRAZ - Australian name for the SYRAH grape.

SHORT - Tasting term describing a wine that lacks lingering flavors in the aftertaste.

SILKY - Tasting term describing a wine with smooth texture.

SMOOTH - Tasting term describing a wine that feels soft and silky in the mouth.

SOAVE - A dry white wine from the Veneto region in Northeast Italy. Made from the Garganega grape with smaller percentages of Chardonnay, Pinot Blanc or Trebbiano di Soave rounding out the blend. Recioto di Soave, a semisweet and fruitier version, is made from Garganega that have been slightly dried.

SOMMELIER - A wine specialist, or steward, usually associated with a restaurant. The sommelier's job is, ideally, to advise patrons on the characteristic of every wine on the wine list, to aid in the pairing of food and wine, and to insure that the wine is properly served. In many establishments, they may be also responsible for compiling the wine list and stocking and maintaining the cellar.

SONOMA - A town and AVA in Northern California.

SOUTH AFRICA - Cinsaut, a red wine grape, dominates plantings. Also look for Pinotage (a cross between Cinsaut and Pinot Noir), Cabernet Sauvignon, Shiraz, Merlot, Cabernet Franc and Pinot Noir. Steen, the local name for Chenin Blanc, dominates white wine production. It is made in dry, sweet and botrytized styles. Other whites include Sémillion, Sauvignon Blanc, Colombard and Chardonnay. The coastal growing regions of Paarl and Stellenbosch produce some of the most exciting wines. Other regions include Constantia, Durbanville, Swartland and Tulbagh.

SPAIN - Spain has the most land planted under vine in the world, yet ranks fourth in overall wine production. Credit lack of rain for producing smaller yields per vineyard. The Rioja region in the north produces fine red wines under the "super-category" Denominación de Origen Calificada (DOC), Spain's highest quality designation level. See also CAVA and SHERRY.

SPANNA - Local name for the Nebbiolo grape in eastern Piedmont, Italy.

SPÄTLESE - Category of the German QMP. The term literally means "late harvest," though the wine may not necessarily sweet.

SPICY - A tasting term denoting aromas reminiscent of cinnamon, clove, nutmeg, vanilla and pepper. Good examples can be found in wines made from Zinfandel and Gewu¨rztraminer grapes.

SPUMANTE - Italian word for sparkling wine.

STEEN - The common name for Chenin Blanc in South Africa.

STRUCTURE - The combination of acids, tannins and alcohol in wine, often relating to the wine's ability to age.

SWEET - Wines described as sweet have a high amount of residual sugar.

SUR LIE - French for "on the lees." Refers to an aging technique where wine is left in contact with a combination of dead yeast cells and other insoluble sediments, called lees. Sur Lie aging adds flavor and complexity to a wine.

SYRAH - A red grape variety that produces spicy, aromatic wines that age well. Used to make Hermitage and Côte-Rôtie in the northern Rhône Valley of France, and as a blending partner to Grenache in Chateauneuf-du-Pape. Syrahs are full-bodied, with moderate to high tannins. Also grown in California, Australia (where it is called Shiraz), South Africa and Argentina.

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TAFELWEIN - German for "table wine" and an official wine category under German wine law. Tafelwein may contain grapes grown outside Germany by other countries in the European Union. "Deutscher Tafelwein" contains only grapes grown in Germany.

TANNIC - Tasting term used to describe an abundance of tannins. If it overpowers all other taste sensations, the wine is not well-balanced.

TANNIN - A chemical compound naturally occurring in the skin and stems of grapes, and from the wood a wine is aged in. Tannin gives wine an astringent quality yet is a natural preservative critical to the aging process. It can leave your mouth with a too-dry feeling, particularly in young red wines.

TART - Tasting term describing a wine that is overly acidic. May decrease with aging.

TARTRATES - Harmless crystal deposits formed from tartaric acid, appearing as tiny flakes or sediment at the bottom of a wine bottle or cork.

TASTEVIN - A small, shallow cup used by professional wine tasters with dimples and ridges that aid in distinguishing color and clarity, even in dimly lit cellars.

TAWNY - A style of fortified wine. See PORT.

TEARS - See LEGS

TEMPERATURE - An important consideration when serving wine. Wine served too cold will taste of alcohol and acid – too warm, alcohol and oak.

TEMPRANILLO - A red grape grown in Spain noted for it's thick skin and the deeply colored wine it produces. Blended with the Garnacha grape (Grenache) to make Rioja.

TERROIR - A French term for the interactions of soil, topography, growing conditions and macro/meso/microclimate that give wine grapes a unique character.

THIEF - See BARREL THIEF.

THIN - Tasting term used to describe a wine that is light-bodied, light-colored, and generally lacking flavor.

TOAST - The process of charring a wooden aging barrel with fire or heat. Also a tasting term describing a particular smoky odor of toasted bread.

TOKAY - See Pinot Gris.

TREBBIANO - A widely planted white wine grape in Italy, also known as Ugni Blanc in France. Commonly used as a base for brandy production and often blended with Sangiovese to make Chianti. As a varietal, Trebbiano produces wines that are light and crisp.

TUSCANY - An important wine region in central Italy, particularly famous for producing Chianti.

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UGNI BLANC - A widely planted white wine grape in France. Known as Trebbiano in Italy, and Saint-Emilion in Cognac, where it is used as a base in making brandy.

ULLAGE - Wine term used to the define the space in a wine container that does not contain wine. For example, the area in a wine bottle between the fill level and the cork. The term is also used to describe the loss of wine volume that occurs in aging barrels due to evaporation.

UNITED STATES - California leads all other states in terms of vine plantings, and the wines it produces compete on a world-class level with the best of France. Regions include the North Coast, North-Central Coast and South-Central Coast. Oregon's Willamette Valley, Umqua Valley, and Rogue River Valley, along with Washington's Columbia Valley, Yakima Valley, and Walla Walla Valley, are also producers of outstanding wine. See also NEW YORK.

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VALPOLICELLA - A light, fruity red wine made from a blend of Corvina, Molinara and Rondinella grapes in Italy's Veneto region.

VANILLA - A common smell in wine that can come from wood aging.

VARIETAL – Wine made from a single, or predominate, type of grape, such as Chardonnay, Sauvignon Blanc, Merlot, or Zinfandel.

VDQS (VIN DÉLIMITÉ DE QUALITÉ SUPÉRIEURE) - A wine quality designation in France between Vin de Pays and Appellation d'origine Contrôleé (AOC). Many VDQS regions are considered testing grounds for smaller wine regions, and are eventually promoted to AOC status.

VENDANGE - The French word for harvest.

VENDANGE TARDIVE - The French term for "late harvest."

VERDICCHIO - A white wine grape – as well as the crisp, light-bodied wine it makes – from central Italy.

VIN - French for "wine."

VIN DE PAYS - A wine quality designation in France between VDSQ and VIN DE TABLE. The term literally means "country wines." Wines carrying this designation have ties to specific geographical regions and are made following guidelines similar to the Appellation d'origine Contrôleé (AOC) designation. Vin de Pays designations are beneficial to wine producers who can't meet the strict standards of an AOC, or who want to experiment with different grape varieties or develop vineyards in new growing regions which don't carry an AOC designation.

VIN DE TABLE - The most basic wine quality designation in France.

VINO - The Spanish or Italian word for wine.

VINO DA TAVOLA - Italian for "table wine."

VIN SANTO - An amber-colored dessert wine produced in central Italy's Tuscany region. Styles range from very dry to ultra-sweet.

VINTAGE - The growing season or year a particular wine is produced, or the physical process of harvest.

VIOGNIER - A white wine grape that imparts a wonderful fruity aroma with the wine it makes. Grown in the Rhône Valley in France as well as California, Canada and Australia. Viognier benefits from limited wood fermentation and aging – look for spicy and floral aromas of tropical fruit, apricot, apple and peach.

VITUS LABRUSCA - Species of vine native to North America. See also CONCORD.

VITUS VINAFERA - Species of vine used for wine production all over the world. If you're drinking Chardonnay or Cabernet Sauvignon, you're drinking wine made from this species.

VOUVRAY - A white wine and appellation in the Loire Valley, France. Vouvray is made from Chenin Blanc grapes, and can come in a variety of styles – dry, semi-dry or sweet.

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WASHINGTON - Wine producers in this state have created a reputation for producing high-quality wines. Major growing regions are Columbia Valley, Walla Walla Valley and Yakima Valley. Chardonnay and Riesling account for
the most plantings, followed by Cabernet Sauvignon, Merlot, Sauvignon Blanc and Sémillion.

WEIN - German for "wine."

WHITE ZINFANDEL - A pale pink, sweet wine made by a limited exposure of the Zinfandel grape skin to the grape juice.

WOOD - Wood barrels are used in aging wine to impart flavor and smell, some of which are vanilla, smoke and toast. See also OAK.

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YEAST - Vital component of the fermentation process in making wine. Yeast converts the natural sugar of grape juice into two by-products - carbon dioxide and alcohol.

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ZINFANDEL - A red wine grape related to the Primitivo grape of Italy. Produces wonderful spicy aromatic wines of medium to full body and moderate tannins.

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