Wine Glossary: 100+ Essential Terms Explained

Understanding wine terminology transforms how you taste, shop, and talk about wine. This comprehensive glossary covers every essential term you’ll encounter on labels, in tasting rooms, at restaurants, and in wine conversations, from basic vocabulary to professional concepts used by sommeliers.

Jump to section: A | B | C | D | E | F | G | H | I | L | M | N | O | P | R | S | T | U | V | W | Y

A

ABV (Alcohol By Volume) The percentage of alcohol in wine. Most table wines range from 11% to 15% ABV. Higher alcohol creates warmth and fuller body; lower alcohol wines tend to be lighter and more refreshing.

Acidity The tart, sharp quality that makes your mouth water and gives wine its freshness and structure. High acidity makes wine taste crisp, lively, and food-friendly. Low acidity makes wine taste soft, round, or “flabby.” Acidity is measured by pH, and most wines fall between pH 3.0 (very acidic) and pH 4.0 (low acidity).

Aging Maturing wine in barrel, tank, or bottle to develop complexity. Barrel aging adds oak flavors and allows controlled oxygen exposure. Bottle aging develops tertiary characteristics (earth, leather, nuts). Not all wines improve with age; most are made to drink young.

Alcohol The ethanol produced when yeast ferments grape sugars. Expressed as ABV (Alcohol By Volume). Higher alcohol (14%+) creates a warming sensation and fuller body. Lower alcohol (under 12%) produces lighter, more refreshing wines.

Amphora An ancient clay vessel used for fermenting and aging wine. Experiencing a revival among natural winemakers. Imparts subtle earthy, mineral character without oak flavors. Traditional in Georgia (the country) where winemaking began 8,000 years ago.

Anthocyanins Natural pigments in grape skins that give red wine its color. Young red wines have purple/ruby color; as wines age, anthocyanins bond with tannins and precipitate out, causing the color to fade to brick/garnet.

AOC/AOP (Appellation d’Origine Contrôlée/Protégée) The French quality classification system that defines geographic boundaries, permitted grape varieties, and winemaking rules. The strictest level of French wine designation. Examples: Champagne, Bordeaux, Burgundy.

Appellation A legally defined wine-growing region with specific rules about grape varieties, winemaking methods, yields, and quality standards. Appellations can be broad (California) or extremely specific (a single vineyard in Burgundy).

Aroma The scents derived from the grape variety (primary aromas) and fermentation process (secondary aromas). Primary aromas include fruit, floral, and herbal notes inherent to the grape. Secondary aromas include yeasty, bread-like notes from fermentation. Distinguished from “bouquet,” which develops during aging.

Astringent The drying, puckering sensation caused by tannins. Often confused with bitterness. Found primarily in red wines. Astringency softens as wines age and tannins polymerize.

AVA (American Viticultural Area) The American appellation system defining grape-growing regions based on climate, soil, and geography. Less restrictive than European appellations: AVAs only define geography, not grape varieties or winemaking methods. Examples: Napa Valley, Willamette Valley, Finger Lakes.

B

Balance When a wine’s components (acidity, tannin, alcohol, fruit, sweetness, and oak) work harmoniously without any single element dominating. Balance is a hallmark of quality wine. A wine can be powerful yet balanced, or light yet balanced.

Barrel Aging Maturing wine in wooden barrels (usually oak) to add flavor, texture, and complexity. New oak contributes vanilla, spice, toast, and coconut notes. Used oak is more neutral. American oak gives stronger flavors; French oak is more subtle. Barrel aging also allows slow oxygen exposure, which softens tannins.

Barrel Fermented Wine fermented in oak barrels rather than stainless steel tanks. Creates richer texture and more integrated oak character than wines fermented in tank then aged in barrel. Common for premium Chardonnay.

Bâtonnage French term for stirring wine on its lees (dead yeast cells). Adds richness, creaminess, and complexity. Used especially for white wines like Chardonnay and Muscadet.

Biodynamic A holistic farming approach that goes beyond organic, following lunar cycles and using specific herbal preparations to enhance vineyard health and balance. Developed by Rudolf Steiner in the 1920s. Certified by Demeter. Some view it as spiritual; others focus on its practical soil-health benefits.

Blanc de Blancs Literally “white from whites.” A sparkling wine made entirely from white grapes, typically Chardonnay. Usually lighter and more elegant than Blanc de Noirs. Classic style in Champagne.

Blanc de Noirs Literally “white from blacks.” A white or rosé sparkling wine made from red grapes (usually Pinot Noir and/or Pinot Meunier). The juice is separated from skins before color extraction. Often has more body and richness than Blanc de Blancs.

Blend A wine made from more than one grape variety. Famous blends include Bordeaux blends (Cabernet Sauvignon, Merlot, Cabernet Franc), GSM (Grenache, Syrah, Mourvèdre), and Champagne (Chardonnay, Pinot Noir, Pinot Meunier).

Body How heavy or light a wine feels in your mouth. Described as light-bodied (like skim milk), medium-bodied (like whole milk), or full-bodied (like cream). Influenced primarily by alcohol level, residual sugar, and tannins.

Botrytis (Noble Rot) A beneficial fungus (Botrytis cinerea) that, under proper conditions, concentrates grape sugars and creates complex, honeyed dessert wines. Responsible for Sauternes, Tokaji, and German Trockenbeerenauslese. “Noble” rot versus “grey” rot depends on weather conditions.

Bouquet The complex aromas that develop in wine through aging, including earthy, leathery, tobacco, truffle, and nutty notes. Distinguished from “aroma,” which refers to younger, primary scents from the grape and fermentation.

Brettanomyces (Brett) A wild yeast that can produce barnyard, band-aid, or horse stable aromas in wine. At low levels, some consider it adds complexity; at high levels, it’s considered a fault. Controversial: some winemakers embrace it while others fight to eliminate it.

Brut French term meaning “dry,” used primarily for sparkling wines. Brut indicates less than 12 grams of residual sugar per liter. Brut Nature (or Zero Dosage) has zero added sugar. Extra Brut has 0-6 g/L.

Bung The stopper used to seal a barrel. Also refers to the hole in the barrel where wine is added or samples are drawn.

C

Canopy The above-ground portion of a grapevine, including shoots, leaves, and fruit. Canopy management (pruning, leaf removal, trellising) is crucial for grape quality, affecting sun exposure, air circulation, and ripening.

Carbonic Maceration A winemaking technique where whole grape clusters ferment in a carbon dioxide-rich environment, producing fruity, low-tannin wines with distinctive bubble-gum and banana aromas. Used for Beaujolais Nouveau. Creates wines meant to drink young.

Cellaring Storing wine under proper conditions (cool at 55°F/13°C, dark, humid at 70%, and vibration-free) to allow it to age and develop complexity. Not all wines benefit from cellaring; most are made to drink within 1-3 years.

Chaptalization Adding sugar to grape juice before fermentation to increase the final alcohol level. Legal in cooler climate regions (Burgundy, Germany, parts of the US) where grapes struggle to ripen fully. Banned in warmer regions (California, Australia, southern France).

Charmat Method A sparkling wine production method where secondary fermentation occurs in large pressurized tanks rather than individual bottles. Faster and less expensive than traditional method. Used for Prosecco and most affordable sparkling wines. Produces fresher, fruitier bubbles.

Château French term meaning “castle,” commonly used in Bordeaux to denote a wine estate, whether or not there’s an actual castle. Not a quality indicator.

Claret The British term for red Bordeaux wines, from the French “clairet” meaning light-colored. Historically, Bordeaux wines were lighter than today’s versions.

Clone A genetic variation of a grape variety, selected and propagated for specific characteristics like disease resistance, earlier ripening, smaller berries, or particular flavor profiles. Dijon clones of Pinot Noir and Chardonnay are famous examples.

Clos French term meaning “walled vineyard,” indicating an enclosed, prestigious site. Originally referred to monastic vineyards. Examples: Clos de Vougeot, Clos du Val.

Co-fermentation Fermenting different grape varieties together rather than separately blending finished wines. Used for some Rhône wines where Viognier is co-fermented with Syrah to stabilize color and add aromatics.

Cold Soak Keeping crushed grapes at cold temperatures before fermentation to extract color and flavor without extracting harsh tannins. Common for Pinot Noir.

Corked Wine contaminated with TCA (2,4,6-trichloroanisole), usually from a tainted cork. Smells like wet cardboard, damp basement, moldy newspaper, or musty attic. Mutes fruit flavors even before obvious off-aromas appear. Affects 2-5% of cork-sealed bottles. Not harmful, just unpleasant.

Cru French term meaning “growth” or “vineyard site,” used in classification systems to rank vineyard quality. Grand Cru indicates top-tier; Premier Cru indicates second tier. Used in Burgundy, Alsace, Champagne, and Beaujolais, with different meanings in each region.

Crush The harvest season when grapes are picked and processed. “Crush” also refers to the process of breaking grape skins to release juice.

Cuvée French term meaning “blend” or “batch.” Often used to indicate a producer’s special selection, a specific blend, or simply the base wine in Champagne production.

D

Decanting Pouring wine from bottle to a separate vessel for two purposes: (1) to aerate young wines, softening tannins and opening aromas; (2) to separate older wines from sediment. Young wines benefit from vigorous decanting; old wines need gentle handling.

Demi-Sec French for “half-dry,” indicating a wine with noticeable sweetness (32-50 g/L residual sugar in Champagne). Common in Champagne, Loire Valley whites, and some dessert wines.

Disgorgement The process of removing yeast sediment from bottle-fermented sparkling wine. The neck is frozen, the crown cap removed, and pressure expels the frozen yeast plug. Date of disgorgement appears on some Champagne labels and indicates freshness.

DO/DOCa (Denominación de Origen) Spanish appellation system similar to French AOC. DOCa (Calificada) is the highest level, currently held only by Rioja and Priorat.

DOC/DOCG (Denominazione di Origine Controllata) Italian appellation system. DOCG (Garantita) indicates the highest quality level with stricter regulations and tasting panel approval. Examples: Barolo, Brunello di Montalcino, Chianti Classico.

Dosage The mixture of wine and sugar added to sparkling wine after disgorgement, determining the final sweetness level. Zero dosage means no sugar added; Brut has minimal dosage.

Dry A wine with little to no perceptible sweetness, typically under 4 grams per liter residual sugar. The opposite of sweet. Most table wines are dry. A wine can taste fruity while being technically dry.

E

Earthy Tasting notes suggesting soil, minerals, mushrooms, forest floor, or dried leaves. Often positive, indicating terroir expression. More common in Old World wines and aged wines.

Eiswein (Ice Wine) Sweet wine made from grapes naturally frozen on the vine (below -7°C/19°F), concentrating sugars. Must be harvested and pressed while frozen. Primarily produced in Germany, Austria, and Canada. Expensive due to risk and low yields.

Elevage French term for the “raising” or maturation of wine between fermentation and bottling. Encompasses all cellar decisions: vessel type, duration, racking, fining, filtration.

En Primeur The Bordeaux practice of selling wine as futures, while still aging in barrel, typically 18 months before release. Allows buyers to secure allocations of sought-after wines, often at lower prices than post-release.

Estate Bottled Wine produced from grapes grown, crushed, fermented, and bottled at a single estate. Suggests quality control from vineyard to bottle. Regulations vary by country.

Extraction Pulling color, tannin, and flavor from grape skins during maceration. Longer maceration and higher temperatures increase extraction. Over-extraction creates harsh, bitter wines.

F

Fermentation The biochemical process where yeast converts grape sugars into alcohol and carbon dioxide. Primary fermentation creates wine (1-4 weeks). Secondary (malolactic) fermentation converts malic acid to lactic acid in many wines.

Filtration Removing particles from wine before bottling for clarity and stability. Methods range from coarse (removes yeast and bacteria) to sterile (removes everything). Some producers avoid filtration, believing it strips flavor. “Unfiltered” appears on some labels as a quality claim.

Fining Clarifying wine by adding substances that bind to unwanted particles and settle out. Traditional fining agents include egg whites (for tannin reduction), bentonite clay (for protein stability), and isinglass (from fish bladders). Vegan fining agents include pea protein and activated charcoal.

Finish The flavors and sensations that linger after swallowing wine. A long finish (30+ seconds) generally indicates quality. Short finish suggests simpler wine. Also called “length” or “aftertaste.”

First Growth (Premier Cru Classé) The top tier in the 1855 Bordeaux Classification: Lafite Rothschild, Latour, Margaux, Haut-Brion, and (added in 1973) Mouton Rothschild. Produces some of the world’s most expensive and collectible wines.

Flabby Wine lacking sufficient acidity, tasting dull, soft, and unfocused. A fault. The opposite of crisp or bright.

Fortified Wine Wine with added spirits (usually grape brandy), increasing alcohol content to 15-22% ABV. The timing of fortification affects sweetness: adding spirits during fermentation (Port) preserves sugar; adding after (Sherry) creates dry wines. Examples: Port, Sherry, Madeira, Marsala, Vermouth. Learn more in our guide to fortified wine.

Free-Run Juice Juice that flows from crushed grapes without pressing. Generally higher quality than press wine, with less harsh tannins. Often fermented separately and blended back.

Fruit-Forward Wines where fruit flavors dominate over earthy, savory, or oaky characteristics. More common in New World wines and warmer climates.

G

Grand Cru The highest classification level in certain French wine regions. In Burgundy, indicates the best vineyard sites. In Alsace, designates 51 exceptional vineyards. In Champagne, refers to villages (not vineyards) rated 100%.

Green Harvest Removing unripe grape clusters mid-summer to reduce yields and concentrate flavor in remaining fruit. Common for premium wine production.

Grip The tactile sensation of tannins in the mouth. “Good grip” suggests firm but not harsh tannins. Desirable in age-worthy reds.

H

Herbaceous Aromas and flavors of herbs, grass, or green vegetables. Can be positive (Sauvignon Blanc’s fresh-cut grass) or negative (green bell pepper from unripe grapes).

Horizontal Tasting Comparing wines from the same vintage but different producers, vineyards, or regions. Reveals how winemaking and site influence the same year’s grapes.

Hot Wine where alcohol is excessively noticeable, creating a burning sensation. Indicates imbalance: the wine lacks sufficient fruit, acidity, or tannin to integrate the alcohol.

I

IGT/IGP (Indicazione Geografica Tipica/Protetta) A mid-tier European classification below DOC/AOC but above table wine. Allows more flexibility in grape varieties and winemaking than strict appellation rules. Italy’s Super Tuscans were originally labeled IGT.

Indigenous Yeast See “Wild Yeast.”

L

Late Harvest Grapes picked later than normal, after achieving higher sugar levels, resulting in sweeter wines. Not as concentrated as ice wine or botrytis-affected wines.

Legs (Tears) The streams of wine that run down the inside of a glass after swirling. Contrary to popular belief, legs indicate alcohol level (more alcohol = more pronounced legs), not quality.

Lees Dead yeast cells that settle at the bottom of a fermentation vessel. Aging wine “on the lees” (sur lie) adds richness, creaminess, and protection from oxidation. Extended lees contact is important for Champagne and Muscadet.

Length See “Finish.”

M

Maceration Soaking grape skins in juice to extract color, tannins, and flavor. Red wines require maceration; white wines typically avoid it. Longer maceration creates deeper, more tannic wines. Cold maceration extracts color without tannin.

Magnum A bottle size equal to two standard bottles (1.5 liters). Considered ideal for aging because the ratio of oxygen to wine favors slower development. Also great for parties.

Malolactic Fermentation (MLF) A secondary fermentation converting sharp malic acid (like green apples) to softer lactic acid (like dairy). Creates buttery, creamy textures. Standard for red wines and oaked Chardonnay. Often blocked in wines where crisp acidity is desired.

Master of Wine (MW) The highest professional qualification in the wine industry, awarded by the Institute of Masters of Wine in London. Requires passing rigorous practical and theoretical exams plus a dissertation. Fewer than 500 people worldwide hold this title.

Master Sommelier (MS) The highest service-side wine qualification, awarded by the Court of Master Sommeliers. Famous for its extremely difficult practical exam including blind tasting. Fewer than 300 people hold this title.

Meritage An American term (rhymes with “heritage”) for Bordeaux-style blends made from traditional Bordeaux grape varieties. Created to avoid calling American wines “Bordeaux blends.”

Méthode Traditionnelle (Traditional Method) The Champagne method of making sparkling wine: secondary fermentation occurs in the same bottle sold to consumers. Required for Champagne, Crémant, Cava, and premium sparkling wines. Creates finest, most persistent bubbles.

Microclimate The climate conditions in a specific, small area that differ from the surrounding region, such as a particular vineyard, slope, or even row of vines. Influenced by elevation, water proximity, air drainage, and vegetation.

Minerality A controversial tasting term suggesting stone, chalk, flint, or wet rocks. Whether wines actually taste like minerals, or this is metaphorical, is debated. Often associated with cool-climate wines and certain soil types.

Mousse The foam that forms when pouring sparkling wine. Fine, persistent mousse indicates quality bottle-fermented wine. Coarse, dissipating mousse suggests tank method.

Must Freshly pressed grape juice before or during fermentation, including skins, seeds, and stems if present.

N

Natural Wine Wine made with minimal intervention: organic or biodynamic farming, native yeasts, no additives, little to no sulfites, often unfiltered. No universal legal definition exists. Can be brilliant or flawed. Growing movement.

Négociant A wine merchant who buys grapes, juice, or finished wine from growers and sells under their own label. Important in Burgundy and Champagne. Can produce excellent wines without owning vineyards.

New World Wine-producing countries outside Europe, colonized by Europeans and developing wine industries from the 16th century onward: USA, Australia, New Zealand, Argentina, Chile, South Africa. Generally warmer climates with less regulation, producing fruit-forward wines.

Noble Rot See “Botrytis.”

Non-Vintage (NV) Wine blended from multiple years. Standard for most Champagne and many fortified wines. Allows houses to maintain consistent style regardless of vintage variation.

Nose The overall smell of a wine, encompassing both aromas and bouquet. “Good nose” indicates pleasant, complex scents. “The nose reveals…” is how professionals begin describing wine aromas.

O

Oak Wood (usually French or American) used for barrels and fermentation vessels. New oak adds vanilla, spice, toast, coconut, and dill flavors plus tannins. American oak is more assertive; French oak is subtler. Alternatives include oak chips, staves, and powder (cheaper but less integrated).

Oenology (Enology) The science and study of winemaking and wine. An oenologist is a winemaking expert. From Greek “oinos” (wine).

Off-Dry Wine with slight perceptible sweetness, typically 4-12 grams per liter residual sugar. More sweet than dry but not dessert wine. Many Rieslings and Gewürztraminers are off-dry.

Old Vines (Vieilles Vignes) Grapevines typically 35+ years old (though no universal definition exists). Believed to produce more concentrated, complex wine due to deeper roots, lower yields, and balanced growth. “Vieilles Vignes” appears on French labels; “Old Vine” on American.

Old World Traditional European wine-producing countries with centuries of history: France, Italy, Spain, Germany, Portugal, Austria, Greece, Hungary. Generally cooler climates with strict appellation rules, producing terroir-focused wines.

Organic Wine Wine made from organically farmed grapes (no synthetic pesticides, herbicides, or fertilizers). In the US, “organic wine” also means no added sulfites; wines “made from organic grapes” may add sulfites. EU allows added sulfites in organic wine.

Oxidation Exposure to oxygen. Controlled oxidation during aging adds complexity (nuttiness, toffee). Excessive oxidation ruins wine, causing flat, brown, sherry-like characteristics and loss of fruit. Whites oxidize faster than reds.

Oxidative Winemaking Intentionally exposing wine to oxygen during production to create complex nutty, toffee, caramel notes. Used for Sherry, Madeira, and some whites like vin jaune from Jura.

P

Palate (1) Your sense of taste and the mouth’s ability to perceive flavor; (2) The middle portion of a wine’s taste experience between the first impression (attack) and finish.

Pétillant French for “slightly sparkling.” Less effervescent than fully sparkling wine (2.5 atmospheres vs. 5-6). Italian equivalent is “frizzante.”

Phenolics Compounds in grape skins, seeds, and stems that contribute color, tannins, and antioxidants. Includes anthocyanins (color), tannins (structure), and resveratrol (health claims).

Phylloxera A devastating root louse (Daktulosphaira vitifoliae) that destroyed most European vineyards in the late 1800s. Solved by grafting European vines onto resistant American rootstock. Most vineyards worldwide now use grafted vines.

Press Wine Wine extracted by pressing grape solids after fermentation, versus free-run juice. Higher in tannins and color. May be blended back into free-run wine or kept separate.

Primary Aromas Scents derived from the grape variety itself: fruit, floral, and herbal notes. Contrast with secondary aromas (fermentation) and tertiary aromas (aging).

R

Racking Transferring wine from one vessel to another, leaving sediment behind. Clarifies wine and can aerate it.

Residual Sugar (RS) Sugar remaining in wine after fermentation, determining sweetness level. Measured in grams per liter. Dry wines have less than 4 g/L; off-dry 4-12 g/L; medium sweet 12-45 g/L; sweet 45+ g/L.

Reserve/Reserva/Riserva In Spain (Reserva) and Italy (Riserva), legally defined terms indicating longer aging periods before release. In the United States, completely unregulated, so any producer can use it on any wine.

Riddling (Remuage) Gradually rotating and tilting bottles of traditional-method sparkling wine to collect yeast sediment in the neck for disgorgement. Traditionally done by hand; now mostly mechanized with gyropalettes.

Rosé Pink wine made by limited skin contact with red grapes (maceration method), blending red and white wines (only legal in Champagne), or direct pressing of red grapes (saignée method). Not a grape variety, but a winemaking style.

S

Saignée French for “bleeding.” A rosé production method where some juice is bled off from red wine fermentation, concentrating the remaining red wine while creating rosé as a byproduct.

Second Wine A producer’s secondary label, made from young vines, declassified lots, or lighter vintages. Often good value: same winemaking expertise, lower price. Famous examples: Les Forts de Latour, Petit Mouton.

Sediment Solid particles that settle in wine over time, especially in aged reds. Formed from tannins and color pigments bonding and precipitating. Harmless but unpleasant in texture; remove by decanting.

Single Vineyard Wine made from grapes grown in one specific vineyard, expressing that site’s unique characteristics. Usually indicates higher quality and price.

Skin Contact Time grape juice spends in contact with skins. Essential for red wine (days to weeks). Extended skin contact for white grapes creates “orange wine” (hours to months).

Sommelier A trained wine professional specializing in wine service, typically in restaurants. Responsibilities include curating wine lists, recommending pairings, and managing cellar inventory. From French “somme” meaning pack animal, originally a servant who transported provisions.

Sparkling Wine Wine with significant carbonation from dissolved CO2. Methods include traditional (Champagne), tank (Charmat/Prosecco), ancestral (Pét-Nat), and carbonation (cheapest).

Structure The “skeleton” of a wine: its acidity, tannin, and alcohol working together to give shape, grip, and aging potential. Well-structured wines have clear framework; poorly structured wines taste amorphous.

Sulfites (SO2) Sulfur dioxide, a preservative added to wine (and naturally present in small amounts) to prevent oxidation and bacterial spoilage. Required on labels if above 10 ppm. Most wines contain 25-150 ppm. Not responsible for “red wine headaches” in most people.

Super Tuscan Premium Italian wines that broke from traditional Sangiovese-based blends to use Cabernet Sauvignon, Merlot, and other international varieties. Originally sold as humble IGT because they violated DOC rules. Now among Italy’s most prestigious wines.

Sur Lie French for “on the lees.” Aging wine in contact with dead yeast cells, adding richness, creaminess, and complexity. Traditional for Muscadet and important for Champagne.

T

Tannins Naturally occurring polyphenolic compounds from grape skins, seeds, stems, and oak barrels that create a drying, astringent sensation in your mouth. Essential for red wine structure, color stability, and aging potential. Soften with age. Think: the drying effect of over-steeped tea.

Tartrate Crystals Harmless potassium bitartrate crystals that form when wine is exposed to cold temperatures. Look like glass shards or salt. Called “wine diamonds” in marketing. Indicate the wine wasn’t cold-stabilized, arguably a sign of minimal processing.

TCA 2,4,6-trichloroanisole, the compound responsible for “corked” wine. Forms when chlorine compounds interact with mold in cork. Detected by humans at incredibly low concentrations (parts per trillion).

Terroir The complete natural environment where grapes are grown: soil composition, climate, topography, altitude, aspect, and human tradition. The French concept explaining why the same grape tastes different in different places. Controversial whether it’s tangible science or marketing mysticism (probably both).

Tertiary Aromas Scents developed during aging: earthy, leathery, tobacco, truffle, dried fruit, nutty, honeyed notes. Distinguished from primary (grape) and secondary (fermentation) aromas. Also called “bouquet.”

Tête de Cuvée A producer’s best wine or top-tier blend. From French, literally “head of the batch.”

Traditional Method See “Méthode Traditionnelle.”

Transfer Method Sparkling wine production where secondary fermentation happens in bottle (like traditional method), but wine is then transferred to tanks for filtering and dosage before re-bottling. Cheaper than full traditional method while maintaining quality.

U

Ullage The air space between wine and cork in a bottle. Excessive ullage indicates wine loss from evaporation or leakage and potential oxidation. A key factor when assessing old bottles.

Unfined/Unfiltered Wine bottled without fining agents or filtration. Some believe this preserves more flavor and texture. May result in slight haze or sediment. Often mentioned on labels as a quality indicator.

V

Varietal (1) A wine named after its primary grape variety, requiring 75-85% of that grape depending on region (e.g., “Cabernet Sauvignon”); (2) Incorrectly used as synonym for “variety.”

Variety A specific type of grape (e.g., Chardonnay, Pinot Noir, Cabernet Sauvignon). Different from “varietal,” which refers to wine labeled by grape name.

Vertical Tasting Comparing multiple vintages of the same wine from the same producer. Reveals how wines evolve and how different years affect quality.

Vigneron French term for a grape grower who also makes wine. Implies hands-on, estate-grown production.

Vin de France The basic French wine category allowing maximum flexibility: any French grapes from anywhere in France. Replaced “Vin de Table.” Can produce excellent wines unconstrained by appellation rules.

Vinification The complete winemaking process from harvest through bottling.

Vintage The year grapes were harvested. Important for understanding wine age and, for premium wines, the quality of growing conditions that year. Non-vintage wines blend multiple years.

Viticulture The science and practice of grape growing. A viticulturist manages vineyard health and grape quality. From Latin “vitis” (vine) + “cultura” (cultivation).

Volatile Acidity (VA) Acidity from acetic acid (vinegar smell) and ethyl acetate (nail polish remover smell). Small amounts can add complexity; high levels are considered a fault.

W

Wild Yeast (Indigenous/Native/Ambient) Yeast naturally present on grape skins and in wineries, versus commercially selected yeast strains. Wild fermentation is slower, less predictable, but believed by some to create more complex wines with sense of place.

Wine Fault A characteristic that indicates something wrong with winemaking or storage: cork taint (TCA), oxidation, volatile acidity, Brettanomyces (at high levels), reduction (rotten egg smell), heat damage (cooked fruit). Some faults are more accepted than others.

Y

Yeast Single-celled microorganisms (Saccharomyces cerevisiae) that convert grape sugar to alcohol and CO2 during fermentation. Can be wild (indigenous) or commercial (selected for specific characteristics like temperature tolerance or flavor profile).

Yield The amount of grapes harvested per area of vineyard, typically measured in hectoliters per hectare (hl/ha) or tons per acre. Lower yields generally produce more concentrated wines. Appellations often regulate maximum yields.

Quick Reference: Wine Sweetness Scale

Quick Reference: Champagne Sweetness Levels

Keep Learning

Wine vocabulary is just the beginning. Understanding these terms helps you decode labels, follow tasting notes, communicate with sommeliers, and describe your preferences more precisely.

Sommo’s learning modules cover wine terminology in context, helping you apply these concepts as you taste and explore. Download the app to continue your wine education journey. Scan labels to instantly identify grapes and regions, track wines you love, and build your knowledge with gamified lessons designed around how you actually learn.