The world of wine can sometimes be overwhelming. With so many varieties, regions and styles to choose from, it’s easy to get lost in the sea of options. One of the most essential tools for navigating this vast world is the language of wine itself. Wine terminology is more than just jargon. It is a window into the depth and complexity of this ancient beverage so beloved around the world.
Decant
This is the process of slowly pouring wine from one container to another, usually using a specially shaped decanter. The purpose of decanting is to separate any sediment that may have formed in the bottle and to expose the wine to oxygen to help develop its flavors and aromas.
Vintage
The term vintage is used to describe the specific year in which the grapes for a particular wine were harvested. Because climatic conditions can vary from year to year, vintage years can have a significant impact on the flavor and quality of the wine.
Fermentation
This is the process by which sugars in the grapes are converted into alcohol by the action of yeast. The duration of fermentation, the temperature and the type of yeast used can all affect the final taste and aroma of the wine.
There is a wealth of words and terms specific to wine, from the cultivation of grapes to the preparation of wine, to the subtlest nuances of flavor and aroma. Mastering this language can not only help you better communicate your wine preferences, but it can also significantly deepen your appreciation and understanding of wine.
In this article, we take you on a journey through the vocabulary of the wine world. We dive into terms related to growing and preparing wine, different wine types and styles, how to describe tasting notes and terms related to serving and storing wine.
Regardless of your current level of knowledge of wine, this handy glossary will serve as an invaluable reference tool in your wine tastings and discussions with other wine lovers.
Viticulture and winemaking
Wine making is an art that dates back hundreds if not thousands of years, and there are many terms that describe the intricacies of this process. Here are some of the key terms you need to know:
Terroir
This is a French term meaning “land,” but in the world of winemaking it is about much more than that. Terroir describes the unique combination of geographical, geological and climatic factors that characterize a particular vineyard.
Terroir is why Pinot Noir grapes from Burgundy can produce a very different wine than Pinot Noir grapes from New Zealand, even if the winemaking techniques are exactly the same.
Wine types and styles
Wine comes in all kinds and styles. Here are some key terms you need to know to navigate this variety:
Red: Wine made from blue grapes where the juice comes into contact with the skins during the fermentation process.
This gives the wine its red color. Some examples include Cabernet Sauvignon, Merlot and Pinot Noir.
White: Wine made from green or blue grapes where the juice is not in contact with the skins. Well-known examples are Chardonnay, Sauvignon Blanc and Pinot Grigio.
Rosé: Wine made from blue grapes in which the juice only comes into contact with the skins for a short time, resulting in a pink color. Grenache and Syrah are commonly used grapes for rosé wines.
Dry: Wine in which almost all the sugar has been converted to alcohol during fermentation. This results in a wine with little or no sweetness.
Sweet: Wine in which some residual sugar is still present after fermentation. This could be because fermentation stopped early, or because the wine was made from grapes with a very high sugar content.
Sparkling: Wine with carbon dioxide, giving an effervescent effect. The best-known sparkling wine is champagne, but there are also many other sparkling wines such as Prosecco and Cava.
Tasting notes and descriptive terms
When wine lovers open a bottle, they often use specific terms to describe the complex flavors, aromas and textures they experience.
These are some of the most common terms:
Fruity: A wine described as “fruity” is one that has strong flavors and aromas of fruit. This can range from bright, fresh fruits such as apples and lemons in white wines to dark fruits such as blackberries and cherries in red wines.
Spicy: Spicy wines have flavors and aromas reminiscent of various spices. This can range from warm spices such as cinnamon and cloves to peppery notes.
Full/Light: These terms indicate the body of the wine, which corresponds to how heavy the wine feels in your mouth. Full-bodied wines are rich and powerful, while light wines are fresh and lively.
Heavy / Tanine: Tannins are naturally occurring compounds in wine, especially red wine, that give a dry, tart feeling in the mouth. A “heavy” wine is often one with high tannins.
Acidity: Acidity in wine contributes to its freshness and liveliness. It provides a pleasant, sharp taste and helps balance the flavors.
Complex: A wine is considered complex if it has many different aromas and flavors that unfold as you taste the wine. Complexity is generally considered a sign of a well-made wine.
Each wine has its own unique combination of these characteristics, which is part of the fascination of wine tasting. Familiarizing yourself with these terms will help you create your own tasting notes and better communicate what you experience when you drink a glass of wine.
Serving and storage tips
Serving and storing wine involves a specific vocabulary that helps maximize its quality and enjoyment.
These are some of the most common terms:
Temperature: The temperature at which wine is served can have a big impact on how the flavors and aromas are perceived. White wines are usually served chilled, while reds are often served at room temperature. However, the term “room temperature” can be misleading because it often refers to the ideal basement temperature (about 18 degrees Celsius), which is lower than most modern living room temperatures.
Breathe: Letting wine “breathe” refers to the process of exposing it to air prior to drinking, which allows the wine to “open up” and show its full range of flavors and aromas. This is often accomplished by pouring the wine into a decanter.
Aging: Many wines can benefit from a period of aging, during which complex chemical processes change and develop the wine’s flavors and structures. However, it is important to note that not all wines improve with age, and some are best drunk young.
Decanting: This is the process of slowly pouring wine from its bottle into another container, called a decanter. Decanting serves two purposes: it separates any sediment from the wine (often the case with older red wines) and it helps the wine breathe.
