Stored (as in a cellar); again mellows or softens flavors and tannins.

The region or area where grapes are grown.

The "noble" rot which attacks certain grapes "concentrating" flavors and sugars to make late harvest Johannisberg and Sauternes.

A measure of sugar in grapes and wine.

A sweet wine which can be served with or as dessert. Dessert wines include port, sherry, Late Harvest, Johannisberg Riesling, etc.

The science of winemaking.

Special, tall narrow glass for serving sparkling wine.

Wines which have pure grape brandy added production to raise the alcohol content to 15-20%. Port, sherry, Vermouth, Campari, Harvey's Bristol Creme.

Wine blended from multiple grape varieties for everyday use.

A style of wine made from grapes harvested later than normal; usually sweet, with higher alcohol content.

1.5 liter bottle, the equivalent of 2 standard 750mL bottles.

A secondary fermentation that converts the tart malic acid into the softer lactic acid, adding a buttery note.

Light wines (primarily reds) which are released immediately after they harvest and are best consumed while young and fresh.

375mL bottle (half of a standard 750mL bottle).

Harmless crystals of potassium biartrate that can sometimes form in bottlesof wine or on the cork; the same as cream of tartar.

Wine made predominantly from a singe grape variety (75% or more from a single grape variety or type).

The harvest year of the grapes.

The science of grape growing.