Wine Glossary: Essential Wine Terms Explained

Tannins are natural compounds from grape skins, seeds, and oak barrels that give wine its characteristic dry, astringent mouthfeel. They are most prominent in red wines and contribute to a wine's structure and aging potential.

Body describes how heavy or light a wine feels in your mouth, ranging from light-bodied to full-bodied. It is influenced by alcohol level, residual sugar, and extract concentration.

The finish is the taste and sensation that lingers in your mouth after you swallow wine. A long, evolving finish is a key indicator of wine quality.

Acidity refers to the tart, crisp quality in wine that makes your mouth water and provides freshness. It is a key structural component that affects balance, food pairing, and aging potential.

Bouquet refers to the secondary and tertiary aromas that develop in wine through aging, such as leather, tobacco, and dried fruit. It is distinct from the primary fruit aromas of a young wine.

Residual sugar is the unfermented grape sugar left in wine after fermentation stops. It determines a wine's sweetness level, from bone-dry (under 4 g/L) to sweet (over 45 g/L).

The nose refers to the aromas and scents you detect when smelling a wine. It is the first step in wine evaluation and can reveal grape variety, age, winemaking technique, and potential faults.

Minerality describes stone-like, flinty, or chalky flavors and textures in wine. It is commonly associated with cool-climate white wines, though its exact origin remains scientifically debated.

Malolactic fermentation is a process where bacteria convert tart malic acid into smoother lactic acid, giving wines a softer, creamier texture. It is standard in red wines and buttery-style Chardonnays.

Cuvee is a French winemaking term for a specific blend or batch of wine. In Champagne, it often refers to the best juice from pressing; elsewhere, it typically indicates a special selection or flagship blend.

Lees are the sediment of dead yeast cells that settle during fermentation. Aging wine on its lees (sur lie) adds richness, creaminess, and complex flavors like biscuit and brioche.

Maceration is the soaking of grape skins, seeds, and stems in juice to extract color, tannins, and flavors. It is the key process that gives red wine its color and tannic structure.

Oxidation occurs when wine is exposed to oxygen, altering its color and flavor. Controlled oxidation creates Sherry-like nutty flavors, while uncontrolled oxidation is a fault that makes wine taste flat and stale.

Terroir is the combination of soil, climate, topography, and local conditions that give a wine its unique character and sense of place. It explains why the same grape variety tastes different when grown in different locations.

An appellation is a legally protected wine-growing region with regulations governing grape varieties, yields, and winemaking practices. It guarantees geographic origin and a baseline standard of production.

Vintage refers to the year in which a wine's grapes were harvested. It indicates the growing conditions of that year and helps determine a wine's character and aging potential.

Demi-sec means 'half-dry' in French and describes wines with noticeable sweetness. In Champagne, it indicates a sweetness level of 32-50 grams of residual sugar per liter.

Decanting means pouring wine from the bottle into a separate container to expose it to air and separate it from sediment. It helps young wines open up and older wines serve clear.

A varietal is a wine labeled by its dominant grape variety, such as Merlot or Chardonnay. Most wine laws require at least 75-85% of the named grape to use a varietal label.

A sommelier is a certified wine professional who specializes in wine service, food pairing, and cellar management. They guide guests through wine selections in restaurants and hospitality settings.