Use the links below to learn all about the terms we use in the wine and food industry.
Saignee
Vermentino
Petit Verdot
Soave
Merlot
Pinot Noir
Shiraz
Gewürztraminer
Viognier
Muscat
Verdelho
Chardonnay
Pinot Gris
Riesling
Semillon
Sauvignon Blanc
young
Yeasty
yeast
weight
Volatile
viscous
Vintage Wines
Vintage Port
vintage
Vinification
Vertical Tasting
varietal
vanilla
unripe
Unbalanced
ullage
Thin
texture
Terroir
Tawny
Tart
tannin
Sweet
Sulphur Dioxide
structure
spritzig
spicy
Soft
Smooth
Second Fermentation
sec
Scented
sappy
Round
Rosé
Rosato
robust
Reserve Wine
Rancio
racking
Punt
Powerful
Petillant
Phylloxera
oxidized
Oenology
Oaky
Nutty
nose
Nebuchadnezzar
must
mouth feel
mouldy
Methuselah
Methode Traditionelle
Mellow
Mature
malo-lactic fermentation
Malic acid
Luscious
Lively
Light bodied
Length
Lees
Late Picked
lactic acid
Jeroboam
Jammy
Imperial
Hot
Honeyed
herbaceous
Harmonious
Hard
Green
grape
Generic
Gamey
Full-bodied
fruity
Fresh
Frappe
Fortified
Flat
Flor
Firm
Fino
Finish
Fining
finesse
Fermentation
Flabby
Fat
Fading
Extra Dry
Esters
Earthy
Elegant
Dosage
Distillation
Disgorgement
Developed
Dessert Wine
Demi-sec
Delicate
Decant
Crust
Cru
crisp
Cote
Cork Taint
Cat`s Pee on a Gooseberry Bush
cigar box aromas
Cooperage
concentrated
Complexity
clarity
Coarse
closed
Citric Acid
Chianti
Champagne
Chablis
Charmat
cellar
Carbonic Maceration
carbon dioxide
Botrytis Cinerea
Burgundy
buttery
breathing
Brut
Bouquet
Bottle Age
body
bitter
blended wine
Blanc
balance
Beaujolais
Baume
Autolysis
aromatic
aroma
Amarone
dry
astringent
Aperitif
Appellation d`origine
aftertaste
acidity
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