top of page

Welcome to our wine dictionary, your ultimate guide to the wine terminology. Whether you're a wine enthusiast or just starting to explore the world of wine, we've got you covered - expand your knowledge with us!

Select a letter to search for a term

Acid

In winemaking, acid refers to the presence of organic acids in wine, such as tartaric acid, malic acid, and citric acid. Acidity is a crucial component of wine, contributing to its flavor, balance, and structure. Wines with higher acidity tend to have a crisp, refreshing quality, while wines with lower acidity may taste flabby or dull.

Aeration

Aeration of wine is the process of exposing it to air before serving. This enhances its aroma and flavor by allowing oxygen to interact with the wine's compounds. Methods include decanting, pouring into a glass, using aerators, or swirling. Aeration can soften tannins, open up aromas, and integrate flavors, improving the overall drinking experience.

Aftertaste (Finish)

The aftertaste of wine is the taste sensation that remains in your mouth after you have swallowed the wine. It can be dry, fruity, woody or sweet and depends on the type of wine, its age and producer.

Alcohol By Volume (ABV)

ABV stands for Alcohol by Volume, representing the percentage of alcohol in a beverage compared to its total volume. It's a standard measure used to indicate the strength of alcoholic drinks like wine, beer, and spirits.

Amphoras

Amphoras are traditional ceramic vessels that were used in ancient times to store and transport liquids and bulk materials. They were widespread in ancient Greece, Rome, Egypt and other ancient civilizations. Amphoras were usually oval or pear-shaped with a narrow neck and two handles for easy carrying. Some amphorae were decorated with images and symbols, making them not only functional but also artistic objects. Today, amphorae are valuable historical artifacts that help scientists better understand the culture and technology of ancient civilizations.

Ancestral, Method

The ancestral method, also known as méthode ancestrale or méthode rurale, is one of the oldest winemaking techniques for producing sparkling wines. It predates the traditional method (méthode champenoise) and the Charmat method. This method involves a single fermentation process in which the wine undergoes partial fermentation in the bottle, resulting in natural carbonation. (see Pet-Nat)

Appellation

Appellation is an officially recognized area for growing technical (wine) grapes with its own established ecosystem (terroir) and an approved set of requirements for the wines produced. Used to control the origin of wine and wine materials.

Aroma (Wine)

The aroma of wine is a complex and varied phenomenon, depending on many factors, such as the grape variety, the climate and soil in which the grapes are grown, the method of their production and the length of aging. Fruity, floral, spice, vanilla, oak, earthy or mineral aromas can be discerned in different types of wine.

Autochthonous (Indigenous) Yeasts

Indigenous yeasts, also known as wild yeasts, are naturally occurring strains of yeast that are present on grape skins and in the winery environment. These yeasts are unique to each vineyard and winery, and they have the potential to create wines with distinct regional characteristics.

Autochthonous Grape Varieties

varieties that are grown in the area where they originated and developed naturally. Such varieties are adapted to the climatic conditions and soil of the area, which ensures their high resistance to diseases and pests. In addition, autochthonous grape varieties have a special taste and aroma, which is associated with the unique conditions of their cultivation. Therefore, if you want to try the real taste of local wine, pay attention to autochthonous varieties.

Back Label

This is the label or label that is found on the back of a bottle of wine. It contains information about the wine producer, region of production, grape varieties, alcohol content, recommended temperature and bottling date. The back label may also contain information on how to serve and store the wine, as well as food pairing recommendations.

Biodynamic Wine

Biodynamic wine is produced using holistic farming practices that prioritize biodiversity, soil health, and sustainability. It goes beyond organic farming by considering the vineyard as part of a broader ecosystem, incorporating principles derived from astrology and lunar cycles. Proponents believe it results in wines that express unique terroir and have greater depth and complexity.

Blend/ Cuvée

A "blend" or "cuvée" refers to a wine made from a mixture of different grape varieties or wines from different grape varieties. This blending process allows winemakers to create wines with a desired flavor profile, complexity, and balance that may not be achievable with a single grape variety. Here's a breakdown of each term: - Blend: A blend typically refers to a wine made from a combination of two or more grape varieties. For example, a red wine blend might include grapes like Cabernet Sauvignon, Merlot, and Cabernet Franc. Similarly, a white wine blend could include grapes like Chardonnay, Sauvignon Blanc, and Viognier. The proportions of each grape variety used in the blend can vary depending on the winemaker's intentions and the desired characteristics of the final wine. - Cuvée: The term "cuvée" originally comes from French and traditionally referred to a specific batch or lot of wine. However, in modern wine terminology, "cuvée" is often used interchangeably with "blend" to denote a wine made from a combination of different grape varieties or wines. It's commonly used to indicate a wine of higher quality or special selection, though this isn't always the case. Winemakers might designate a particular blend as their cuvée to signify its significance or distinctiveness. Blending wines allows winemakers to harness the unique characteristics of each grape variety, such as aroma, flavor, acidity, and tannin levels, to craft a wine that is greater than the sum of its parts. The art of blending requires skill and experience to achieve the desired taste profile and balance. Overall, whether labeled as a blend or cuvée, these wines offer diversity, complexity, and versatility, providing wine enthusiasts with a wide range of flavors and experiences to enjoy.

Blind Tasting

Blind tasting is a professional approach to evaluating drinks. Unlike an open tasting, its goal is to completely eliminate the influence of brand stereotypes and labels. All samples are presented in anonymized form and are identified only by serial numbers. Blind tasting leaves you alone with your receptors, completely excluding other clues.

Body Of Wine

"Body of wine" is a term that describes the sensation that wine leaves in your mouth and on your tongue when you you drink it. This can be a feeling of fullness, warmth or heaviness, which is often associated with good quality wine. However, to experience the body of wine, you must be able to correctly evaluate its flavor characteristics, such as acidity, sweetness, tannins and fruit notes. Therefore, in order to enjoy quality wine, you must not only be able to drink it, but also understand its characteristics.

Botrytis (Noble Rot)

Noble rot, also known as botrytis cinerea, is a beneficial fungus that can affect grapes under specific climatic conditions, particularly in humid environments. When conditions are right, noble rot punctures the grape skin, allowing water to evaporate and concentrating the sugars and flavors inside the grape. This process results in grapes that are shriveled, but filled with intensely sweet and concentrated juice. Wines made from grapes affected by noble rot, such as Sauternes from Bordeaux or Trockenbeerenauslese from Germany, are prized for their rich, honeyed flavors and complex aromas.

Botrytis Gray

Botrytis cinerea, commonly known as "gray mold" or "botrytis gray," is a fungal pathogen that affects a wide range of plants, including fruits, vegetables, flowers, and ornamental plants. It thrives in cool, humid conditions and can cause significant economic losses in agricultural crops. Gray mold typically appears as fuzzy grayish-brown patches on affected plant tissues, including leaves, flowers, stems, and fruits. It spreads rapidly under favorable conditions, producing spores that can be easily dispersed by wind, water, or human activity. Control of Botrytis gray mold often involves cultural practices such as promoting good air circulation, reducing humidity levels, and avoiding overhead irrigation. Additionally, fungicides may be used to manage the disease, although resistance can develop over time, necessitating careful management strategies. Preventive measures, such as proper sanitation, removal of infected plant material, and regular inspection for early signs of the disease, are crucial for managing Botrytis gray mold and minimizing its impact on crops.

Bouquet (Wine)

In wine tasting, the term "bouquet" refers to the complex and subtle array of aromas that a wine develops as it ages in the bottle. Unlike "aroma," which primarily describes the scent of the grape variety itself, "bouquet" encompasses the secondary and tertiary aromas that emerge over time through the wine's interaction with oxygen and other compounds. These aromas can include a wide range of scents, such as floral, spicy, earthy, herbal, or woody notes, depending on the grape variety, winemaking techniques, and aging process. A welldeveloped bouquet is often a sign of a mature and high-quality wine.

Brix

Brix measures the sugar content in grapes or fruit juice, crucial for determining ripeness and potential alcohol content in winemaking.

Bâtonnage

Bâtonnage is a process used in winemaking to improve the quality of wine before bottling it. The process involves placing the wine into barrels, which will then be stirred regularly using special tools called loaves. Bâtonnage helps mix up sediments and deposits that may occur inside the barrel, which improves the taste, aroma and color of the wine. This process also helps distribute yeast and oxygen evenly, allowing the wine to continue to mature and develop in the barrel. As a result, the wine becomes more harmonious and rich in taste.
bottom of page