Wine is a fascinating world filled with various flavors, traditions, and stories. It’s a drink that can transport us to different places and tantalize our taste buds. However, the words people use to describe wine can sometimes be confusing, filled with terms you have never heard before that may leave you scratching your head.
But fear not!
In this article, we’ll take a fun and straightforward journey through the world of wine terms, breaking down those complex words so everyone can join in the conversation. Whether you’re a seasoned wine lover or just starting to explore this world, this article is your ticket to understanding and enjoying wine terminology. So, let’s get started, pour a glass, and unravel the words that make wine so special.
Table of Contents
Wine Term FAQs
What is the Term for High Alcohol Wine?
Wines with high alcohol content are often referred to as “fortified wines.” Fortified wines are those to which a distilled spirit, typically brandy, has been added to increase their alcohol level. When a wine is fortified, it stops the fermentation of the wine, which produces a higher alcohol content. Fortified wine styles include Port, Sherry, Madeira, and Vermouth. The alcohol content in fortified wines can range from around 18% to 22% or higher.
What is a Small Taste of Wine Called?
A small taste of wine is called a “sip” or a “tasting pour”.
What is the Process of Wine Making Called?
The process of wine making is called oenology. Oenologists oversee the fermentation process, where grape juice is converted into wine through the action of yeast. They decide on fermentation vessels, for example the type of barrels used for aging (e.g., oak) and the duration of aging to impart desired flavors and textures to the wine. While the related wine term of viniculture focuses on the cultivation of grapes and the management of vineyards.
Wine Terms for Types and Styles
Wine Types
- Champagne: A sparkling wine produced in the Champagne region of France. Champagne is carbonated through a process called “secondary fermentation.” When the wine is bottled a little extra sugar and yeast are added. The yeast in the bottle consumes the added sugar, producing more alcohol and carbon dioxide.
- Prosecco: An Italian sparkling wine. It is similar to Champagne, but it typically has a slightly sweeter and fruitier taste.
- Cava: A Spanish sparkling wine that is similar to Champagne, but the secondary fermentation method is different which then produces different flavor profiles.
- Chardonnay: A popular white wine grape variety known for its versatility. Chardonnay wines can vary from light and crisp to rich and butter. It often feature flavors such as apple, citrus, melon, and even hints of vanilla or oak.
- Sauvignon Blanc: A white wine grape variety known for its crisp, refreshing character. They typically have flavors of citrus, green apple, and sometimes herbaceous or grassy notes.
- Riesling: A white wine grape known for its aromatic and diverse styles. They often feature notes of white flowers, citrus (like lime and lemon), and stone fruits (such as peach and apricot).
- Chenin Blanc: A white wine grape with a wide range of styles, including dry and sweet. Chenin Blanc wines often have flavors of apple, pear, honey, and sometimes a pleasant hint of floral or mineral notes.
- Rosé Wine: Rosé wines have a pink or salmon color and are often made from red grape varieties but with limited contact with the grape skins, resulting in a lighter and fruitier flavor.
- Zinfandel: A red wine grape variety known for its fruity, robust wines and is primarily grown in the United States. Zinfandel wines often have flavors of blackberry, raspberry, and sometimes even hints of pepper and spice.
- Cabernet Sauvignon: Cabernet Sauvignon is a widely grown red grape variety. They often have notes of blackcurrant, plum, cherry, and sometimes hints of cedar and tobacco. Cabernet Sauvignon wines tend to be high in tannins, which contribute to astringency and a drying sensation in the mouth.
- Pinot Noir: Pinot Noir is a red grape variety producing wines that are light to medium-bodied red. The wines often feature flavors of red berries, such as strawberries and raspberries, along with floral and earthy notes.
- Merlot: Merlot is a red grape wine known for its soft and approachable character. Merlot wines often have flavors of red and black fruits, such as cherry, plum, and blackberry. They can also exhibit notes of cocoa, vanilla.
- Grenache: A red wine grape variety known for its fruity and spicy character.
Wine Styles
- Extra Brut: Is a term used to describe very dry sparkling wines. 0-6 grams per litre of sugar.
- Brut: A sparkling wine that is slightly sweeter than extra brut. 0-12 grams per litre of sugar.
- Extra Dry / Extra Sec: A sparkling wine that is slightly sweet, less dry than brut. 12-17 grams per litre of sugar.
- Sec: A French term indicating a sweet or semi-dry sparkling wine. 17-32 grams per litre of sugar.
- Demi-Sec: A moderately sweet sparkling wine. 32-50 grams per litre of sugar. There are grams of sugar in a can of Coke.
- Doux: A very sweet sparkling wine. 50+ grams per litre of sugar.
- Late Harvest: Wines made from grapes left on the vine longer and after their peak ripeness. They are often sweeter and more intense.
- Ice Wine: Wine made from grapes harvested and pressed while frozen, resulting in concentrated sweetness. They are often desert wines.
- Fortified Wine: Wines with added spirits, such as sherry and port.
- Biodynamic Wine: Wine made from grapes grown following biodynamic farming principles.
- Organic Wine: Wine made from grapes grown using organic farming practices.
- Sparkling Wine: Wines with carbonation, like Champagne and Prosecco.
- Still Wine: Non-sparkling wines.
- Méthode Champenoise: The traditional method for making Champagne, involving a second fermentation in the bottle.
- Cuvée: Pronounced “coo-vay”, it is a term often used for the best blend or batch of a wine. It signifies a high level of craftsmanship and attention to detail.
- Reserve: Is a wine term that indicates a wine that has been selected or set aside by the winemaker for special treatment or extended aging. However, it’s the exact meaning of “reserve” can vary depending on the country and wine regulations.
Production and Aging Wine Terms
- Aging: In wine terms, aging is the process that allows the wine to mature in a controlled environment. The purpose of which is to develop flavors.
- Barrique: A small oak barrel used for aging wine. It’s smaller size allows for more contact between the wine and the wood
- Lees: Is the residual yeast cells, grape skins, and other solid particles that settle at the bottom of a wine barrel or tank during the fermentation and aging process. Lees influence the flavor, aroma and texture of the wine.
- Macération: The process of soaking grape skins and juice together for a period of time. This process is what gives red wine it’s color.
- Oxidation: Is the chemical reaction that happens when wine is exposed to air. Oxidation can lead to changes in the wine’s flavor, aroma, and color. A small amount of controlled oxidation can enhance wine. But, an excessive oxidation can cause wine to deteriorate, resulting in off-flavors and a loss of freshness.
- Punch Down: Punch down in winemaking is a process that involves pushing down or submerging the grape solids (skins, seeds, and pulp) that float to the top of a fermentation tank. Typically, a tool like a paddle is used to gently push the grape cap down into the liquid, promoting the extraction of color, flavor, and tannins from the grape skins.
- Racking: The process of transferring wine from one container to another to separate it from sediment. This is part of the clarification process.
- Sulfites: Sulfites are a combination of sulfur dioxide and oxygen used in wine making to prevent it from spoiling via oxidation or bacterial growth. Some people can have sulfite sensitivity, which can lead to allergic reactions, including headache, hives or respiratory issues.
- Topping Off: In wine terms topping off refers to adding more wine to a barrel to compensate for evaporation. It prevents oxidation and other factors that could affect the wine.
Wine Tasting and Evaluation Terms
- Aroma: The scent of a wine, typically referring to the fruit, floral, or other fragrant notes.
- Astringent: A description of wines with high tannin levels, often causing a drying sensation in the mouth.
- Austere: Indicating a wine with a reserved, restrained character.
- Balance: In wine terms, this is the harmonious combination of wine components like acidity, tannins, and sweetness.
- Bouquet: The complex set of aromas that develop as a wine ages.
- Complexity: The depth and intricacy of a wine’s flavors and aromas, often a sign of quality.
- Crisp: Indicates wines with refreshing acidity, often used for white wines.
- Earthy: Suggesting flavors and aromas reminiscent of the earth or soil.
- Elegant: someone describes a wine as “elegant,” they are highlighting its high-quality craftsmanship, its ability to showcase refinement (made without any harsh or unbalanced elements) and finesse balance of its components, such as acidity, tannins, and fruit flavors).
- Finish: The aftertaste of a wine, which can be short, medium, or long.
- Fruity: Describing the presence of fruit flavors in the wine.
- Full-bodied: Indicating a wine with a rich, robust character.
- Jammy: Refers to wines with intensely ripe, fruity flavors, often associated with reds.
- Legs: The droplets that run down the inside of a wine glass after swirling, indicating alcohol and glycerol content.
- Lingering Finish: Referring to the aftertaste or the persistence of the wine’s flavors.
- Lively: A term used for wines with vibrant, refreshing qualities.
- Mineral: Referring to flavors and aromas reminiscent of minerals or earthiness.
- Nose / On The Nose: The aroma of a wine, often assessed by sniffing it in the glass.
- Oaky: Referring to the influence of oak barrels on the wine’s flavor.
- Palate: The sense of taste, used to evaluate a wine’s flavor, texture, and balance.
- Ripe: In wine terms, this describes fruit flavors that are fully developed and sweet.
- Robust: Describing a wine with intense and bold flavors.
- Round: Describes wines with a smooth and well-integrated combination of flavors and textures.
- Silky: Describes wines with a smooth and velvety texture.
- Structure: The combination of acidity, tannins, and alcohol that provides the framework for a wine’s character.
- Tasting Note: A written description of a wine’s appearance, aroma, and flavor.
- Terroir: Discussing the influence of the specific region’s soil, climate, and topography on the wine.
- Velvety: Indicating a wine with a smooth and soft texture.
Wine Components
- Acidity: The tartness or sharpness of a wine, which contributes to its overall balance. Wines with higher acidity are often preferred for certain styles, such as sparkling wines and those intended for aging, as the acidity can help the wine age gracefully. In contrast, low acid wines might be more approachable and easy drinking in their youth.
- Body: In wine terms body refers to the weight or thickness of a wine in the mouth, often described as light, medium, or full bodied. Full-bodied wines are rich, dense, and often have a higher alcohol content.
- Residual Sugar: The amount of unfermented sugar remaining in a wine, which can affect its sweetness.
- Tannins: Compounds found in grape skins, seeds, and stems that contribute to a wine’s texture. Tannins are responsible for the dry, puckering sensation that you may experience when tasting certain red wines.
- Glycerol: Glycerol is a colorless, odorless, and sweet-tasting chemical compound that belongs to the alcohol family, and is formed during fermentation. When you swirl a wine glass and observe the liquid’s “legs” or “tears” that form and slowly run down the glass, these can be partially attributed to glycerol.
Wine Terms About Regions
- Appellation: A legally defined and protected geographical region for wine production. The appellation system is designed to communicate the origin, quality, and characteristics of these products to consumers.
- Estate: Estate is a wine term that indicates a winery’s own vineyards and facilities for wine production.
- Grand Cru: A designation for the highest quality vineyards in certain wine regions. “Grand Cru” is a term used primarily in French wine regions, most notably in Burgundy and Champagne.
- Premier Cru: A designation for high quality vineyards. “Premier Cru” is a term used in French wine regions, primarily in Burgundy, to designate the second highest classification of vineyards.
- AOC (Appellation d’Origine Contrôlée): A French system of controlled appellations.
- DOC (Denominazione di Origine Controllata): The Italian system of controlled designations.
- DO (Denominación de Origen): A Spanish system of controlled appellations.
- AVA (American Viticultural Area): A US system of geographical appellations.
What Are Slang Wine Terms?
Vino: A casual term for wine.
Plonk: Refers to inexpensive or low-quality wine.
Juice: A slang term for wine.
Bubbly: Slang for sparkling wine or champagne.
Corkage: The fee charged by a restaurant to open and serve a bottle of wine brought in by the customer.
Corked: Describes a wine that has been spoiled by a faulty cork.
Legs: Refers to the droplets that form on the inside of a wine glass after swirling.
Nectar: An informal way to express appreciation for a delicious wine.
Wino: A term that can be used in a lighthearted or derogatory manner to describe someone who drinks a lot of wine.
Two-Buck Chuck: A nickname for Charles Shaw wine, known for its low price.