Glossary of Handy Wine Terms

A

ABV – stands for Alcohol By Volume and refers to the amount of alcohol in a drink.

acidity – a key component of a wine’s structure that comes from the acids that naturally appear in grapes. It has a mouth-watering effect on the palate, can cause a tart taste and makes the wine easier to pair with food. Associated with crisp wines made in cool climates.

aeration – also known as decanting, this is exposing your wine to oxygen for 30 minutes or so before enjoying it. The prolonged air contact lets it breathe, softening tannins and intensifying aromas and flavours.

AOC – stands for Appellation d’Origine Contrôlée and refers to France’s certification system for protecting the quality of wines produced in its regions. AOC regions are geographical areas that adhere to strict rules regarding production methods and grape varieties. The restrictions also stop producers outside of the appellation from falsely using its name on their labels.

appassimento – an Italian term for air drying grapes in the sunshine to evaporate water and concentrate the fruit’s natural sugars. The raisin-like grapes create full-bodied wines packed with intense fruit flavours.

Appellation d’Origine Contrôlée – if you spot this on a French wine label, it means it’s from a protected AOC region, guaranteeing authenticity and quality.

B

barrique – the French word for barrel, therefore, it indicates ageing and means your wine will likely display some secondary and tertiary aromas and flavours.

Beerenauslese – a German term for wines made from late harvest grapes that have been affected by noble rot while on the vines. Being picked later in the season than usual means maximum ripeness and sugar content for making intensely flavoured wines.

biodynamic – a holistic and ethical approach to winemaking where grapes are grown organically using fertilisers that occur naturally in that area, and planting, pruning and picking grapes is done around lunar cycles.

body – the weight or thickness of your wine and how it feels on your palate, ranging from light-bodied to full-bodied.

botrytis cinerea – a fungus, also known as noble rot, that affects grapes during wet summer and autumn months. Some winemakers use it to their advantage to create rich, syrupy dessert wines such as Sauternes.

bouquet – the mix of complex aromas you can smell in your wine.

brut – used to describe sparkling wines, this signifies a dry style with minimal sweetness.

C

carbonic maceration – a technique used in winemaking where whole, uncrushed grapes are placed in a sealed tank with carbon dioxide to undergo fermentation. It is used
to make wines with fresh flavours and low tannins such as Beaujolais.

cépage – a French term that refers to the grape variety or blend of grape varieties used in your wine.

Charmat – also known as the tank method, this is a sparkling winemaking technique where the second fermentation occurs in a large, pressurised steel tank instead of individual bottles. The trapped carbon dioxide dissolves into the wine, creating bubbles before it is bottled under pressure. Used most famously in Prosecco.

Clairet – a bold, deep pink style of rosé made in Bordeaux from red grape varieties such as Cabernet Sauvignon and Merlot. It goes through a short-but-longer-than-usual maceration process, giving it a bright hue, strong aromas, good body and a touch of tannins.

claret – a term given to classic red wines made in Bordeaux, usually from Cabernet Sauvignon and Merlot.

corked – when a bottle of wine has been tainted by a chemical compound called TCA, which can occur if the tree bark in the cork contains bacteria. Corked wine is a common fault that causes an unpleasant and musty smell and taste.

cru – a French term that indicates a wine comes from a high quality vineyard.

cuvée – a French term that means a wine has been produced from a blend of grape varieties, vintages or grapes from different vineyards.

D

demi-sec – used to describe sparkling wines, this signifies a moderately sweet style (translates to “half-dry”).

disgorgement – the process of removing a frozen plug of yeast sediment from the neck of a traditional method sparkling wine bottle, such as Champagne. This is done before the final cork is inserted and the bottle is sold.

dosage – a small amount of sugar that’s added to traditional method sparkling wines after disgorgement, before the final cork is inserted. It’s typically a mixture of sugar and wine, and it is used to balance the sharp acidity in Champagne.

dry – used to describe a style of wine, this signifies that there is no detectable residual sugar or sweetness.

E

Eiswein – a sweet wine that originated in Germany, it’s made using grapes that have frozen on the vine in winter. The frozen fruit is crushed, the ice removed, and the winemaker is left with highly concentrated, sweet juice with low alcohol and high acidity. Also made in Austria, Canada and other cool climate regions, where it is known as ice wine.

enology – the study and science of wine and winemaking.

F

fault – an undesirable characteristic in wine that affects its quality. Common wine faults include cork taint (wet cardboard smell), oxidation (brown appearance, sour taste), reduction (egg or garlic smell) and volatile acidity (vinegar smell).

fermentation – the process of using yeast to convert the natural sugars in the grape juice into alcohol and carbon dioxide to create wine.

fining agent – a substance added to wine to remove molecules that cause haziness, which brings clarity to a wine’s appearance. Traditionally, this was egg whites for red wine and milk protein for white wine. In modern winemaking, vegan fining agents tend to be used instead such as clay, pea protein or potato protein.

finish – the aftertaste of a wine that lingers after you’ve swallowed. Generally speaking, the longer and more pronounced the finish, the more complex the wine.

fortified – a style of wine made by taking a still wine and adding extra alcohol to it (usually a distilled grape-based spirit such as brandy) to create a new, sometimes sweeter wine with a higher alcohol level.

frizzante – a semi-sparkling style of wine that has less effervescence than a sparkling wine with lively bubbles.

G

Grand Cru – a French official classification that signifies a wine is from a vineyard of the highest quality.

grape must – juice created from freshly crushed grapes, which is then fermented into wine.

I

ice wine – see Eiswein.

L

lees – a by-product of fermentation, these are dead yeast cells that accumulate in a bottle of wine. They add bready, creamy, nutty and toasty flavours to the wine before they are removed.

legs – streaks of liquid that run down the inside of a wine glass after you’ve given it a swirl. This is a sign of a fuller-bodied, higher-alcohol wine.

length – refers to how long flavours and texture persist on your palate after tasting a wine. A wine with a long length is usually a sign of quality, balance and complexity. A wine with a short length isn’t necessarily of poor quality, it may just lack the complexities associated with top quality wines.

light strike – damage caused when UV light reacts with naturally occurring compounds in wine, creating sulphuric notes that make a wine undrinkable. Winemakers typically use coloured glass bottles to protect the wine from light strike, but the best safeguard is storing your bottles in a cool, dark place at home.

M

maceration – the process in winemaking where grape juice is left in contact with the skins, seeds and sometimes stems (the must) during fermentation. This contact extracts colour, tannins and aromatic compounds, giving the wine its structure, flavour and depth.

malic acid – an organic acid found in grapes which adds freshness and crisp acidity to a wine.

malolactic fermentation – a process during fermentation where bacteria converts malic acid into softer lactic acid. This process reduces acidity, adds roundness, and can bring buttery or nutty notes to the wine.

maturation – the process of ageing wine after fermentation to help develop its character and complexity. Maturation can take place in stainless steel, concrete, or oak vessels, each influencing the wine differently. During this time, tannins soften, flavours integrate, and the wine becomes more balanced and expressive before bottling.

Méthode Champenoise – also known as the traditional method, this is a sparkling wine technique where the second fermentation occurs in the bottle, trapping carbon dioxide to create fine bubbles. The process is labour intensive and costly, but imparts complexity and signature biscuit-like flavours from extended contact with yeast. Used most famously
in Champagne.

mis en bouteille – a French term meaning that a wine was bottled at the estate where it was produced, rather than by a third party. This is generally used to signal authenticity and control over quality.

mousse – a way to describe the bubbly foam that forms on the surface of sparkling wine when it is poured and the texture and feel of the bubbles on the palate. A fine, persistent mousse is considered a sign of quality.

mouthfeel – describes the texture, weight and overall tactile impression of the wine. For example, whether it is smooth, velvety, crisp or creamy. Mouthfeel is influenced by factors such as tannins, acidity, alcohol, sugar and body.

N

natural wine – wine made with minimal intervention, usually from organically or biodynamically grown grapes, using wild yeast fermentation and little to no additives.

New World – wine regions outside Europe, such as Australia and South Africa. These warmer climates produce riper grapes, often resulting in fuller-bodied, higher-alcohol styles. With fewer regulations than Old World regions, winemakers have more freedom, leading to diverse and innovative wine styles.

noble rot – see botrytis cinerea.

non-vintage (NV) – wine made by blending grapes or base wines from multiple years, rather than a single harvest. This allows producers to maintain a consistent house style regardless of vintage variation.

nose – the aromas and bouquet you can smell when you swirl and sniff a wine.

O

off dry – a wine that contains a small amount of residual sugar, giving it a subtle sweetness without being fully sweet.

old vines – vines that are usually older than 30 years. They tend to produce fewer grapes yet they’re highly concentrated and complex, resulting in more characterful wines.

Old World – traditional European wine regions with a long history of winemaking. These areas emphasise terroir and follow time-honoured practices often protected by strict regulations.

oxidised – wine that has been exposed to too much air, causing it to lose freshness and develop a brownish colour with sherry-like or vinegary aromas, rendering it undrinkable.

P

palate – refers to the flavours, textures and overall impression of a wine when tasted, including sweetness, acidity, tannin, body and finish.

phylloxera – a tiny insect that attacks grapevine roots, causing the plant to weaken and eventually die. It devastated many European vineyards in the late 19th century.

Premier Cru – a French classification within certain AOCs that identifies vineyards, plots or estates producing wines of superior quality.

pressing – the stage in winemaking where juice or wine is extracted from grapes by applying pressure. In white winemaking, pressing usually happens before fermentation to separate juice from skins and create a light-coloured wine. In red winemaking, it occurs after fermentation because the skins are used to impart tannins and colour into the wine.

primary flavours – the aromas and tastes in wine that come directly from the grape variety and the vineyard it grew in, rather than from winemaking techniques or ageing. These include floral, herbal and fruity notes, as well as fresh nuances such as minerality and salinity.

punt – the dimple or indentation at the base of a wine bottle. Originally added for structural strength in hand-blown bottles, it is now mostly a traditional thing to feature.

R

Reserva – a term mostly used in Spain and Portugal for wines aged for longer than usual, often with time in oak and bottle, giving greater complexity and maturity.

residual sugar – the natural grape sugar that remains in a wine after fermentation. This is what determines the wine’s sweetness level.

riddling – a step in traditional sparkling winemaking where bottles are gradually tilted and rotated to collect yeast sediment in the neck, making it easier to remove during disgorgement.

ripasso method – an Italian technique where young wine is re-fermented on the skins and lees of dried grapes. This enriches the wine with extra body, flavour and complexity.

S

saignée method – a rosé winemaking technique where crushed grapes macerate on their skins for a short time (one to two days) before some juice is “bled off” to ferment separately, giving the wine colour and light tannins.

sec – a French term meaning dry.

secondary fermentation – a second fermentation stage, most often used to create bubbles in sparkling wine (as in the traditional method) or to convert malic acid into softer lactic acid in still wines (malolactic fermentation).

secondary flavours – the aromas and tastes in wine that come from winemaking techniques rather than the grape variety. These include complex flavours associated with oak and yeast contact, such as biscuit, bread, butter, chocolate, coffee, smoke and spice.

solera system – a traditional aging method, most famously used for sherry, where younger wines are gradually blended with older ones in a tiered series of barrels. This continuous fractional blending creates consistency of style and complexity over time.

sulfites – naturally occurring compounds in wine, also added in small amounts as preservatives to prevent spoilage and oxidation.

sur lie – a winemaking practice where wine is aged on its lees (dead yeast cells and grape particles) after fermentation. This contact adds texture, body and flavours such as
bread, biscuit or nuttiness.

T

tank method – see Charmat.

tannins – naturally occurring polyphenols in wine that create bitterness, astringency and structure. They mainly come from grape skins, seeds and stems during fermentation, though oak barrels can also contribute. Tannins are more present in red wines due to skin contact.

tartaric acid – the main natural acid in grapes and wine, responsible for much of a wine’s freshness, structure and stability. It can sometimes form harmless crystals (wine diamonds) in the bottle or cork.

terroir – a French term meaning “a sense of place” that refers to how a wine expresses the specific characteristics of its origin. Features like soil, climate and location all shape its
distinctiveness. The concept of terroir underpins wine appellations and explains why wines from different regions taste unique.

tertiary flavours – the aromas and tastes in wine that come from the maturation process, rather than winemaking techniques or grape variety. These include complex nuances such as cured meat, dried and baked fruit, mushroom, nuts, honey and leather.

tirage – in traditional sparkling winemaking, the addition of a mixture of yeast, sugar and wine to the base wine before bottling, which triggers the second fermentation.

traditional method – see Méthode Champenoise.

Trocken – a German term for dry that describes a crisp wine with very low residual sugar.

U

unfined/unfiltered – wine that has skipped the usual clarification steps of fining (removing particles with agents) and filtration. This results in a more natural, sometimes hazy appearance.