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| Abbreviation of "alcohol by volume". It can generally be found on the wine label. |
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| Abbreviation for "Agricultural Coopertive" on Greek and Portuguese wine labels. |
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| A term used to describe any wine with a sweet-and-sour tang characteristic. It frequently recalls a vinegary smell. |
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| Abbreviation for Appellation d'Origine Controlee, (English:Appellation of controlled origin), as specified under French law. The AOC laws specify and delimit the geography from which a particular wine (or other food product) may originate and methods by which it may be made. The regulations are administered by the Institut National des Appellations d'Origine (INAO). |
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| The rich and deep nutty flavor a sherry takes on, when the flor dies and the yeast is no longer able to protect it from oxidation. |
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| A wine that is either drunk by itself or before a meal in order to stimulate the appetite. |
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| the geographic boundaries of a wine region |
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| A wine ith very noticable or distinctive aromas |
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| A large bottle containing 12 litres, or the equivalent of 16 regular wine bottles. (i.e a really huge fucking bottle of wine) |
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| A low cost entry level offering froma winery as opposed to its more expensive premium wine offerings. |
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| A report commisioned y the French Ministry of Agriculture to better position the wine industry for the future. |
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| Whole, uncrushed grapes are fermented in a sealed vat containing a layer of carbon dioxide. This results in fruity, soft and distinct red wines. These wines have little tannin and are immediately drinkable. This menthod is most synonymous with Frances Beaujolais region. |
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| the process of adding sugar prior to fermentation in order to compensate for low sugar content and alcohol percentage. |
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| A principle relating the againg ability of wine that states a wine will remain at its peak or optimal drinking quality for as long as it took to reach the point of maturity. For example, if a wine is drinking at its peak at one year of age, it will continue drinking at its peak for another year. |
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| French sparkling wine not made in the Champagne region |
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| French term meaning vat or tank. It is used on wine labels to denote a wine of a specific blend or batch. |
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| Refers to a process in whihc the must of a white wine is allowed to settle efore racking off the wine, this process reduces the need for filtration or fining |
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| The process of pouring wine from its bottle into a decanter to separate the sediment from the wine. |
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| Denominazione di Origine Controllata e Garantita. Guaranteed, controlled and place name, which is the category for the highest ranking wine in Italy |
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| Dessert wine made from frozen grapes and originating in Canada |
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| A European Union directive initiated in 1992 that mandates every bottle of wine produced or sold in the European Union to include a designated lot number. This allows identified defective or fraudulent wine to be tracked and removed from circulation more efficiently. |
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| Wine to which alcohol has been added, generally to increase the concentration to a high enough level to prevent fermentation. |
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A fermented beverage made non-grape gruit juice which may or may not include the addition of sugar or honey. Fruit wines are always called
"something" wines (i.e. plum wine) since the word alone is often legally defined as a beverage made only from grapes. |
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| A tasting group of wines form the same vintage or representing the same style of wine (i.e. all pinot noirs but from different wineries) from the same vintage versus its opposite vertical tasting which involves the same wine but in different vintages. It helps to emphasize the differences in winery styles |
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| the process which involves the heating and oxidation of wine. The term is named after the process used in the production of Madeira wine, where it occurs while the wine is still in cask. The wine darkens in color and acquires a Sherry like character. Outside of Madeira it is generall seen as a wine fault. |
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Blended wines created in California, considered to be the "American Bordeaux".
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| The Red blend is made from at least 2 of the 5 Bordeaux grape varieties: Cab Sauvignon, Merlot, Cabernet Franc, Petit Verdot, and Malbec. |
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| blend of at least 2 Sauvignon Blanc, Sauvignon Vert , and Semillon. |
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| A large bottle holding six litres or the equivalent of eight regular wine bottles. |
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| Bottle holding 15 litres the equivalent of 20 regular wine bottles |
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| Any wine made outside of the traditional wine growing areas of Europe and Northern Africa |
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| A fungal virus brought on by "botrytis cinerea" that results in dehydrated and shrivelled grapes that are high in concentrated sugar. Noble Rot grapes are an essential component of many Austrian and German wines. |
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| a fungal virus that results in dehydrated and shrivelled grapes that are high in concentrated sugar and essential to many Austrian and German wines. Also known as "Noble Rot" |
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| a wine aficionado or connoiesseur |
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| The study of aspects of wine and winemaking |
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| Wines produced inside of the traditional wine growing areas of Europe and Nothern Africa |
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| a category of wine that infers simple and everyday |
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| In vertical wine tasting, different vintages, of one type of wine from one winery, are tasted to emphasize the differences between the various vintages. |
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| The term that describes the reductive-oxidative way that wine ages. As one part gains oxygen and becomes oxidized, another part loses oxygen and becomes reduced. Early in its life wine will exhibit oxidative aromas and traits, as it is aged those will replaced with reductive characteristics. |
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| A term given to indicate that it is of higher quality than usual |
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| is the process of picking grapes and creating the finished product. A vintage wine is one made from grapes that were all, primarily, grown and harvested in a single specified year. |
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