Glossary

Abboccato

Italian wine term to describe an "off-dry" or slightly sweet wine with medium body.

ABV

The abbreviation of alcohol by volume, listed by percent on a wine label (e.g., 13.5% ABV).

Acetaldehyde

A toxic organic chemical compound that is produced in our bodies in order to metabolize ethyl alcohol. The cause of alcohol poisoning.

Acidification

A wine additive process common in warm- and hot- climate growing regions to increase acidity by adding tartaric or citric acid. Acidification is less common in cool-climate regions and more common in hot climates in the United States, Australia, and Argentina.

Acescence

Used to describe a sharp, sweet-sour, and vinegar-like tang in wines with increased levels of volatile acidity (acetic acid).

Amabile

Italian wine term to describe a semi-sweet wine.

Amino Acids

Organic compounds; the building blocks of proteins. Red wine contains 300–1300 mg/L of amino acids, of which proline accounts for up to 85%.

Appellation

A legally defined geographical location used to identify where (and how) grapes are grown and made into wine.

Aroma Compounds

Chemical compounds with very low molecular weights, carried into the upper nasal passage. Derived from grapes and fermentation and volatilized by alcohol evaporation.

Astringent

A drying mouthfeel typically caused by tannins binding to salivary proteins, creating a rough sensation.

AVA (American Viticultural Area)

A legally designated grape-growing region in the United States.

Azienda Agricola

Italian wine term for an estate winery (a winery with vineyards).

Azienda Vinicola

Italian wine term for a winery.

Balthazar

A 12 liter wine bottle. Equal to 16 standard bottles.

Barrique

A French word for "barrel" typically used for a 225 L oak barrel originating in Bordeaux.

Beerenauslese (BA)

“Berry select harvest.” Prädikatswein tier in Austria/Germany; hand-selected botrytized berries; typically dessert wines.

Biodynamic

A homeopathic farming approach using preparations and timing with celestial cycles; certification by Demeter or Biodyvin.

Biologique

An organically produced wine.

Brix (°Bx)

Relative density scale for sucrose in grape juice, used to predict potential alcohol.

Cap Classique

South African association promoting traditional-method, bottle-fermented sparkling wines.

Cantina

Italian wine term for winery (cellar).

Carbonic Maceration

Whole grapes in CO₂-filled tank; low tannin/color, juicy fruit, bold yeast aromas.

Castello

Italian word for castle (Château).

Cascina

A winery farmhouse.

Cépage

The grapes in the wine; encépagement is the blend proportions.

Classico

Denotes the classic/historic zone within a larger appellation (e.g., Chianti Classico).

Chaptalization

Adding sugar to must to raise alcohol in cool climates; illegal in the U.S.

Château

French for castle; often part of estate winery names.

Clarification and Fining

Removing proteins/yeast post-fermentation using agents like casein, egg white, or bentonite.

Clone

A genetic copy/selection of a grape variety (e.g., many Pinot clones).

Clos

A walled vineyard or site of an ancient walled vineyard, common in Burgundy.

Colli

Italian for hills (e.g., Colli Orientali).

Côtes

French term for wines from a slope/hillside along a river (e.g., Côtes du Rhône).

Côteaux

French term for wines from slopes or non-contiguous hillsides.

Cru

“Growth”; a vineyard/group recognized for quality (e.g., premier cru, grand cru).

Cuvée

“Vat”; denotes a specific blend or batch.

Diacetyl

Compound that tastes like butter; from oak and malolactic fermentation.

Dolce

Italian term for rich, sweet wine.

Domaine

Unofficial French term for estate winery with vineyards.

Double Magnum

3 L bottle (4 standard bottles).

Doux

French for sweet; a sweet wine.

Élevage

“Raising” the wine post-fermentation: aging, fining, filtering, blending.

Élevé en Fûts de Chêne

French for “aged in oak.”

Eiswein

“Ice wine”; grapes harvested/pressed while frozen.

En Tirage

Aging sparkling wine on the lees after secondary fermentation.

Esters

Aroma compounds formed by alcohols reacting with acids.

Fattoria

Italian term for wine farm.

Fortified Wine

Wine stabilized by added spirits (e.g., Port to ~20% ABV).

Frizzante

Italian term for lightly sparkling wine.

Glycerol

Fermentation byproduct; contributes to mouthfeel.

Grape Must

Freshly pressed juice with skins, seeds, and stems.

Halbtrocken

“Half-dry” in Austria/Germany; RS limits vary by acidity/region.

Imperial

6 L bottle (8 standard bottles; aka Methuselah).

Jennie

500 ml bottle, common for dessert wines.

Jeroboam

3 L (sparkling) or 4.5 L (still) bottle.

Kabinett

Prädikat tier (Germany) / Qualitätswein style (Austria); based on must weight.

Klassik

Austrian term for traditional light, zesty style.

Lambrusco

Both a grape and wine from Emilia-Romagna/Lombardy zones.

Landwein

Austrian table wines from official grapes; three Landwein regions.

Lees

Dead yeast sediment; stirring “sur lie” adds body/creaminess.

Lieblich

Medium-sweet (≤45 g/L RS) in Austria/Germany.

Malolactic Fermentation (MLF)

Bacterial conversion of malic to lactic acid; softens acidity; creates diacetyl.

Magnum

1.5 L bottle (2 standard bottles).

Melchoir

18 L bottle (24 standard; aka Solomon).

Methuselah

6 L bottle (8 standard; aka Imperial).

Medium Plus Barrel Toast

Moderately well-singed oak barrel; releases oak lactone.

Minerality

Non-scientific term for rock-like aromas; often from sulfur compounds.

Natural Wine

Minimal-additive wines; often unfiltered; fragile and sensitive.

Nebuchadnezzar

15 L bottle (20 standard bottles).

Noble Rot

Botrytis cinerea; flaw in reds, prized in whites for sweet wines.

Oak: American

Quercus alba; adds coconut, vanilla, cedar, dill; robust flavors.

Oak: European

Quercus robur (France/Hungary); vanilla, clove, allspice, cedar.

Off-Dry

Slightly sweet wine.

Orange Wine

Skin-fermented white wine; deeper color from seed/skin contact.

Organic Wine

Made with organically grown grapes; additive rules vary by region (SO₂ usage differs).

Oxidation / Oxidized

Oxygen-driven changes; acetaldehyde notes (bruised apple/nail polish remover).

ÖWT

Österreichische Traditionsweingüter; Austrian vineyard site classification association.

Pétillant

French term for lightly sparkling wine.

pH

Acidity/alkalinity scale; wine usually 2.5–4.5.

Phenols

Compounds affecting taste/color/mouthfeel; tannin is a polyphenol.

Phylloxera

Root-eating louse that kills vines; solved by grafting onto resistant rootstocks.

Podere

Italian term for rural wine farm.

Poggio

Italian for hill or elevated place.

Produttori

Italian for producers; often a cooperative.

Qualitätswein

Austria’s quality wine mark with red-white seal after chemical and tasting analyses.

Reduction

Insufficient oxygen during fermentation yields sulfur compounds (from rotten egg to flinty notes).

Reserva

Spanish term for wines aged longer than the denomination’s standard.

Reserve

Meaning varies by country; in the U.S. unregulated marketing or quality term.

Residual Sugar (RS)

Sugar remaining after fermentation; ranges from 0 to 400 g/L in very sweet wines.

Riserva

Italian term indicating extended aging per region’s rules.

Salmanazar

9 L bottle (12 standard bottles).

Secco

Italian for “dry”.

Solomon

18 L bottle (24 standard; aka Melchoir).

Sommelier

Wine steward; “Master Sommelier” is a trademarked certification title.

Split

187.5 ml sparkling wine bottle (¼ standard).

Standard Bottle

750 ml bottle.

Sulfites

SO₂ preservative; wines range ~10–350 ppm; labeling required above 10 ppm.

Sulfur Compounds

Affect aroma/taste; low levels can be positive; high levels are faults.

Superiore

Italian label term linked to stricter regional standards.

Sur Lie

“On the lees” aging with autolytic particles.

Süss (Süß)

German term for sweet wines with >45 g/L RS.

Sans Soufre

“Without sulfur”; no added SO₂ (not necessarily sulfite-free).

Tenuta

Italian for “estate”.

Terroir

How climate, soils, aspect, and local practice shape a wine’s character.

Trocken

German/Austrian term for dry wines (up to 9 g/L RS, acidity-dependent).

Typicity / Typicality

A wine that tastes typical of a region or style.

Uvaggio

Italian term for wine or grape blend.

Vanillin

Primary extract of vanilla; also found in toasted oak.

Vecchio

Italian for “old”.

Vieille Vignes

French for “old vines”; mostly unregulated term.

Vigneto

Vineyard.

Vinification

Creating wine by fermenting grape juice.

Vinous

Tasting term for freshly fermented flavor.

Volatile Acidity (VA)

Acetic acid; small levels add complexity, high levels spoil wine.