Basic Wine Terminology

Question 1

What is meant by the term grape varietal?

Answer 1

The type of grape used to make a wine

For example, Cabernet Sauvignon, Shiraz, and Merlot are black grape varietals, while Chardonnay, Riesling, and Viognier are white grape varietals.

Yes, I said black grape varietals—that isn’t a typo—and they are used to make red wine.

Question 2

What is vinification?

Answer 2

The process of making wine.

Everything from the selection of the grapes and their fermentation into alcohol to the bottling of the finished liquid, falls under the umbrella of vinification.

Question 3

What is viticulture?

Answer 3

The cultivation and harvesting of grapes.

Everything that takes place in the vineyard, from soil management, pruning the vines and irrigation to pest control and hand- or machine harvesting falls under the umbrella of viticulture.

Question 4

What is meant by the wine term vintage?

Answer 4

The year the grapes were harvested.

If the bottle says “2018” on the front or back label, it means the grapes that were used to make that wine were harvested in 2018.

Wines, particularly red wines, are often released to market a year or more after they’re made. Producers can hold them back so as to allow them to age further in the bottle.

That’s why “new release” wines can have vintages that go back several years.

Question 5

In the context of wine, what does the term acidity mean?

Answer 5

The level of tartness in a wine, which provides freshness and balance.

Wines with high acidity taste crisp and citrusy, making your mouth water. Low-acidity wines, on the other hand, can taste flabby; lacking in structure with no backbone bringing the wine’s elements together.

In other words, acidity is a core component in wine that establishes balance.

Question 6

Which of Brainscape’s wine articles should I read to cure me of my wine ignorance?

Answer 6

10 Things everyone should know about wine

It’s a fun and easy read, I promise!

Question 7

What are the tannins in a wine?

Answer 7

Natural compounds found in grape skins, seeds, and stems that create a drying and astringent sensation in the mouth.

You know those stringy bits in a banana? And how, if you accidentally eat one, it instantly dries out your mouth? That’s because they’re packed with tannin.

On its own, tannin doesn’t make for an enjoyable experience but in a well-balanced wine, it creates structure, complexity and a backbone, while also prolonging the aging potential of that wine.

Question 8

What is terroir?

Answer 8

The combination of soil, climate, and geography that imparts unique characteristics to the grapes and the resulting wine.

The way the soil drains and its capacity to hold heat; the topography of the land and its exposure to the sun; and the location of the vineyard relative to the equator and nearby oceans and rivers… these are all aspects that contribute to the winemaking concept of “terroir” which is usually expressed in the quality, complexity, and flavor/aroma profile of the resultant wine, giving it a sense of place.

In fact, you can taste the difference between, for example, a Chardonnay made from grapes grown in a warm climate (California) versus those of a cool climate (Chablis, France); while Syrah made in Rhône tastes completely different from Shiraz made in Australia: Syrah and Shiraz being the same grape varietal.

Question 9

In the context of wine tasting, what is texture?

Answer 9

How the wine feels on the palate

The subjective experience of this is often described as the wine’s mouthfeel.

Question 10

In the context of wine, what does the term aeration mean?

Answer 10

Exposing wine to air to allow it to open up and develop its flavors and aromas.

Wine can be aerated by pouring it into a decanter and leaving it to breathe for an hour before pouring. There are also aeration devices of all prices that introduce air into the wine as you pour it.

Young (inexpensive) wines should definitely be aerated before drinking as this’ll bring out their fruity flavors and soften their tannins. But be careful of leaving old, mature wines to breathe for too long as they may be perfect for consumption soon after opening.

Question 11

In the context of wine, what is meant by the term oxidation?

Answer 11

Wine exposed to air that has subsequently undergone a chemical change

When wine is exposed to the oxygen in air, it begins to oxidize, which creates different flavors and aromas that can actually complement the wine! Think: cooked or dried fruits, nuttiness, yeastiness, and even umami.

If left for too long, however, oxidation can rob a wine of its freshness, fruit, and color, ultimately causing it to spoil.

Question 12

What does the wine term appellation mean?

Answer 12

Indicates the geographical origin or region where the grapes used to make the wine were grown.

The appellation of a wine can represent a country, state, or specific vineyard area, such as Bordeaux in France, Napa Valley in California, or Stellenbosch in South Africa.

Question 13

In the context of wine tasting, what does the term aroma mean?

AKA “the nose” or “bouquet”

Answer 13

The scent or fragrance of a wine, usually derived from the grapes and fermentation or maturation process.

When you bring a glass of wine to your nose, what do you smell? (If you say “grapes”, congratulations. I’ve never heard that one before.) Seriously though, do you detect any citrus or apple notes on that white wine? Perhaps white flowers like cherry blossoms or jasmine?

Or how about bright red cherry fruits or jammy strawberries on that red wine? Or is the fruit darker, like prune, blackberry, and plum? Any spicy or herbaceous notes?

All of these adjectives are descriptors that are commonly used to describe the aroma or nose of a wine.

All of these aromas are developed from the grapes themselves, from the way those grapes are fermented to make the wine, and from the aging or maturation process.

Question 14

In the context of wine tasting, what does the term astringent mean?

Answer 14

The harsh, bitter, and drying sensations in the mouth caused by high levels of tannin

This tasting term may sound unpleasant but when balanced by the wine’s fruit, acidity, and residual sugar, astringency lends powerfully to the overall strucutre of a wine, acting as a kind of backbone, if you will.

“Red wines get astringency from the tannins (in their seeds and skins) and/or their savory or bitter fruit flavors.

White wines show less astringency because the skins and seeds are removed prior to fermentation; although high acidity may induce astringency.”

Question 15

In the context of wine tasting, what does the term balance mean?

Answer 15

The harmonious integration of various components of wine, including acidity, tannin, alcohol, and fruitiness.

A poorly-balanced wine may taste very sour, astringent, or overpoweringly fruity (or “flabby”). That, or you’re pairing it with the wrong food. Either way, it doesn’t exactly compel you to pour another glass!

Question 16

What is a wine blend?

Answer 16

A wine made from a combination of different grape varieties.

For example: Cabernet Sauvignon and Merlot, which is a popular red wine blend in the USA.

Another popular wine blend is Bordeaux, which is a mixture of up to six French grape varietals: Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot, Malbec, and occasionally Carménère.

Question 17

What is the body of a wine?

For example: light-bodied white wine, full-bodied red wine

Answer 17

The feel of the weight and fullness of a wine in the mouth.

The body of a wine can range from light-bodied, like Pinot Grigio or Grenache; and medium-bodied, like Chenin Blanc and Merlot; to full-bodied, like Cabernet Sauvignon and oaked Chardonnay.

Question 18

What is the mouthfeel of a wine?

Answer 18

The tactile sensations experienced in the mouth, such as smoothness, astringency, or creaminess.

For example, some young red wines can feel very astringent and harsh in the mouth, while more mature reds can be smooth and creamy. In either case, this physical sensation is the “mouthfeel” of the wine, which is probably the industry’s most risque-sounding, albeit apt term.

Question 19

In the context of wine tasting, what does the term bone dry mean?

Answer 19

The wine is extremely dry with no residual sugar

less than 1 g/L of sugar

Examples of “bone dry” wines include German Trocken wines, Sancerre, Non-Dosé Champagne, Médoc, Hermitage, Barolo, and Chianti Classico.

Question 20

What are the tertiary aromas of a wine?

Answer 20

The complex aromas that arise as a result of aging or maturation

The way a wine is aged adds tremendously to its “bouquet” or “nose”.

For example, aging in small, new oak barrels will impart powerful “oaky” flavors and aromas to the wine, with French oak giving typical aromas of vanilla, honey, cedar, and nuts; and American oak: coconut, roasted coffee, tobacco, and cocoa.

Another example: allowing a wine to age “on the lees” (dead yeast), as Champagne is, imparts delicious baked bread, brioche, and bread doughy flavors and aromatics to the wine.

The aromas that arise from the maturation or aging process are referred to as tertiary aromas.

Question 21

What does the wine term dry mean?

Answer 21

A wine with very little residual sugar, often perceived as not sweet.

Most still red and white wines are made in a dry style.

Question 22

What does the wine term Brut mean?

Answer 22

Dry

A term used to describe dry sparkling wines that don’t have any perceptible sugar; although, technically, they do still contain sugar… up to 12 g/L in fact… but you just can’t taste it on the wine.

There are even drier sparkling wines than Brut! Extra Brut or Brut Nature bubblies serve up a stingy 0-6 g/L of residual sugar!

Question 23

What is a sommelier?

Answer 23

A wine professional who curates wine lists, suggests pairings, and assists with wine service in restaurants.

To work as a sommelier, you need to be incredibly knowledgeable about the world of wine and have experience applying that knowledge in the hospitality industry.

Educational organizations like the Court of Master Sommeliers (CMS) and Wine & Spirits Education Trust (WSET) offer stepping stones to a career in wine.

Question 24

In the world of wine, what does CMS stand for?

Answer 24

Court of Master Sommeliers

i.e. School for wine nerds.

The Court of Master Sommeliers is an educational organization that trains sommeliers to achieve a certain (incredibly high) standard of beverage service, particularly in wine and food pairing.

Question 25

In the world of wine, what does WSET stand for?

Answer 25

The Wine & Spirit Education Trust

i.e. Another school for wine nerds.

In fact, it’s one of the world’s most respected wine education institutions, which offers a four-tiered program of courses and examinations.

Read about the difference between the CMS and WSET.

Question 26

In the context of wine tasting, what does the term complexity mean?

Answer 26

The range and depth of flavors and aromas in a wine.

Wines that exhibit greater complexity are typically more sought after and expensive, while more affordable, everyday-drinking wines tend to be less complex.

Question 27

What does the term corkage mean?

Answer 27

The fee charged by a restaurant for serving a bottle you have brought from home

Many restaurants refuse corkage completely, meaning that you have to order a wine off their menu if you want to drink wine with your meal.

When you consider restaurants’ profit margin on wine—the industry standard is a mark up of 200-300% over retail—it makes sense not to allow patrons to bring their own wine from home, even if you do charge them corkage!

Question 28

What does it mean if a wine is described as corked?

AKA “cork taint”

Answer 28

The wine smells and tastes spoiled, like musty cardboard, wet dog, or a moldy basement.

Unlike oxidation, which is caused by exposure to too much oxygen, cork taint is caused by penicillium mold, which is endemic to the cork, and can live in barrels, shipping materials (cardboard boxes), and basically anything porous.

When this mold gets in contact with anything chlorine-based, it produces a compound called TCA (trichloroanisole), which has that characteristic musty, wet dog smell. Yuck

Question 29

In the context of wine tasting, what does the term crisp mean?

Answer 29

Refreshing acidity and a lively, bright character.

This is a typical descriptor of unwooded white wines, like Muscadet and Pinot Grigio: the kind of wines that pair perfectly with a hot summer day.

Question 30

What 2 things does the wine term cuvée mean?

Answer 30

That the wine in the bottle is a:
1. Blend of wines from different vintages or varietals
2. Superior quality (if it’s a sparkling wine)

Actually, cuvée literally means “tank” or “vat” in French. But the term, which is printed on the bottle, has come to indicate that the wine within is made from two or more grape varieties.

The only exception to this definition can be found in Champagne, France, where the cuvée refers to the most desired, first-pressed juice from the grapes, which is used to craft excellent quality Champagne.

So, when you see “cuvée” on a bottle of bubbly, you know it’s a superior quality (and therefore more expensive)!

Question 31

What does it mean to decant a wine?

Answer 31

To pour the wine from its bottle into a glass vessel to separate it from any sediment and allow it to breathe.

Unsurprisingly, this glass vessel is referred to as a decanter. If you’re fancy, you can purchase beautifully crafted decanters from expensive home stores. These are designed to optimize the surface area of wine that’s exposed to the air, while having a lovely, elegant neck and mouth for drip-free pouring.

If, however, you don’t have the budget for it (or don’t care to purchase a special decanter) you can always open the bottle an hour before you intend to serve it or, in the case of red wine, pour a glass and allow that to sit for a few minutes before drinking.

Question 32

What does the wine term demi-sec mean?

Answer 32

Literally “half-dry”, typically used to describe sweet sparkling wines

So if you see “demi-sec” written on the bottle, you can expect the wine (sparkling wine) to be quite sweet.

Question 33

What does the wine descriptor earthy mean?

Answer 33

Aromas or flavors that are reminiscent of soil, mushrooms, or forest floor.

Red wines like Pinot Noir (particularly those from Burgundy, France) are noted for their earthy aromas and flavors, which overlay their floral and red fruit notes.

Question 34

What is the finish of a wine?

Answer 34

The lingering taste and sensations after swallowing the wine.

A long finish indicates that the wine has more complexity and depth, and so it’s seen as a very desirable quality!

A long finish on a wine is one that typically lasts a minute or longer, while a medium finish lasts about 30 seconds to a minute and a short finish is only about 15 seconds.

Question 35

x

What does it mean when a wine is described as fruit-forward?

Answer 35

The wine’s primary flavors are dominated by fruit

While wine is a fermented fruit beverage—and so you might expect it to obviously smell like fruit—there are many other flavors and aromas that show up on the nose and palate of a wine, from earthy, floral, vegetal, and nutty flavors to strange descriptors like “freshly opened can of tennis balls” and “pencil-shavings”.

In the case of fruit-forward wines, flavors/aromas like raspberries, blackberries, cherries, or gooseberries tend to dominate the experience.

Question 36

What does it mean when a wine is described as full-bodied?

Answer 36

The wine is heavy and feels thick and viscous in the mouth

Think: Napa Valley Cabernet Sauvignon or Condrieu (Viognier) from northern Rhône, France.

Full body is about density and weight, and these two things typically occur when the wine has a high alcohol content (13.8% abv and higher).

Question 37

What does it mean when a wine is described as herbaceous?

Answer 37

That it delivers aromas/flavors of:

• Fresh herbs like mint, basil, and rosemary;
• Freshly cut grass; or
• green vegetables like asparagus, tomato leaves, or green pepper.

If you were ever surprised by the aroma of green bell pepper on a Sauvignon Blanc, it’s not because the wine literally has green pepper in it (obviously not) or that you’re imagining it… but actually that the very same chemical compound responsible for the smell of green bell peppers—pyrazines—is also found in that Sauvignon Blanc.

Question 38

What are lees?

Answer 38

Predominantly dead yeast cells left over from fermentation.

The lees are typically filtered out prior to aging/maturation but some wines, like Champagne, are left to age a little with the lees left behind. This imparts delicious baked bread/brioche-like flavors and aromas to the wine, as well as a rounder, creamier texture.

Question 39

What does it mean when a wine is described as leesy?

Answer 39

That it has aromas of baked bread and nuttiness and a rich, creamy mouthfeel that result from the wine having spent time “on its lees”.

Another popular aroma descriptor is “the head of a Pilsner beer!”

P.S. If you’re looking for a minimum baseline for what you should know about wine, check out our video—‘What you need to know about wine as a newbie’ or read our guide ‘10 Things everyone should know about wine’

Question 40

What are the legs or “tears” of the wine?

Answer 40

The droplets that form and run down the inside of the glass after swirling.

What does this tell you about the wine?

Well, the more viscous the wine, the more of these droplets will form, which in turn tells you how much sugar or alcohol is present in the wine. So if you’re drinking a dry red wine and you give it a swirl and a lot of droplets form and run down the insides of your glass, the wine is probably higher in alcohol, which means you should make plans to order an Uber.

Question 41

What does it mean when a wine is described as young?

Answer 41

That it’s been recently bottled and so may exhibit certain youthful characteristics

A young wine is usually bottled and sold within a year of its vintage.

Depending on the style and quality of the wine, these “youthful characteristics” can be desirable (fresh, crisp flavors and bright fruits) or they can be undesirable (astringent, tart, underdeveloped green fruit flavors).

Question 42

What does it mean when a wine is described as mature?

Answer 42

Ready to drink

A mature wine is at the pinnacle of its perfection for drinking! And so while you could probably continue to store it for a bit longer (assuming you’re cellaring it in ideal conditions), it won’t continue to improve. Instead, with time, it’ll slowly deteriorate in quality.

Question 43

When applied to wine, what is meant by the term Old World?

Answer 43

Wines produced in the traditional European wine regions, such as France, Italy, or Spain.

Question 44

When applied to wine, what is meant by the term New World?

Answer 44

Wines produced in countries outside of traditional European wine regions, such as America, Australia, or South Africa.

Just because a wine region may be described as “New World”, doesn’t necessarily mean that its wine industry doesn’t have some serious history to its name!

For example, the Portguese and Dutch colonists that landed in the southernmost tip of South Africa brought with them their wine-making traditions; traditions that survived and thrived over the centuries. Today, many wine farms there have well over three centuries of history under their belts!

Question 45

What does it mean when a wine is described as oaked or oaky?

Answer 45

Wine aged in oak barrels can develop additional flavors and aromas—such as vanilla, spice, or toastiness—as well as a rounder, creamier texture.

Through the crafty use of oak—whether large or small barrels; and whether new, second or third-fill barrels, or neutral oak barrels—winemakers can introduce subtle or overt oak flavors and aromas, from vanilla, baking spices, and coconut to mocha, tobacco, or dill!

Question 46

What does the wine term off dry mean?

Answer 46

The wine has a touch of residual sugar and so tastes sweeter.

Most off dry wines are white wines, although on rare occasions you can find high quality Italian red wines that fall into the off dry category, i.e. Amarone della Valpolicella.

Question 47

What is plonk?

Answer 47

British slang for inexpensive, oftentimes low-quality wine

Question 48

What does the wine term Reserve/Reserva mean?

Answer 48

Indicates a wine of higher quality or longer aging.

Reserve wines are aged for longer (think: reserve = held back), which typically means that they’re of a better quality (and higher price) than non-reserve wines.

However, there are exceptions. For instance, in South America, the terms “Reserve” or “Reserva” are used rather cheekily as marketing tools that have nothing to do with how the wine was made or matured. In other words, producers will slap the term on a bottle to make it sound a little more “high-end”.

So, if you see “Reserve/Reserva/Riserva” on a European wine, you can interpret that as the wine having been aged for longer. If you see it on a South American bottle of wine, you may consider taking it with a pinch of salt.

Question 49

What is meant by the wine term residual sugar?

Answer 49

The sweetness of the wine

In sciencey terms, it’s actually the amount of sugar left in the wine after fermentation. The higher the residual sugar, the sweeter the wine. The lower the residual sugar, the drier the wine.

Question 50

What does it mean when a wine is described as savory?

Answer 50

“Savory” describes the dominant flavors of the wine that are not in the “sweet fruit” category.

Savory, earthy or herbaceous wines lie on the opposite end of the spectrum to the fruit-forward wines, whose flavor/aroma profiles are dominates by sweet, ripe fruits.

Savory wines exhibit earthy, herbaceous, vegetal, and/or umami flavors and aromas in addition to their fruit flavors.

Question 51

What is the sediment in a wine?

Answer 51

Solid particles that settle at the bottom of a wine bottle over time, especially in older wines.

The sediment in wine is typically either tartrate crystals—dark, crunchy, flavorless little crystals you might see in the bottom of your wine glass—or it can be spent yeast, called lees. Both are completely natural byproducts of winemaking and neither will make you ill.

Question 52

What does it mean when a wine is described as spicy?

Answer 52

It has aromas/flavors that are reminiscent of spices used in cooking that range from black pepper to herbs.

Some commonly detected spice notes on certain wines include black pepper, white pepper, bay leaf, curry powder, baking spice, oregano, rosemary, thyme, saffron, and paprika.

For example, Syrah from the Rhône Valley in France are known for their black pepper notes (as well as their complexity).

Question 53

What does it mean when a wine is described as vegetal?

Answer 53

It has aromas/flavors that are reminiscent of fresh or cooked vegetables, like bell peppers, grass, and asparagus are common “vegetal” descriptors.

There is quite a bit of overlap between vegetal and herbaceous descriptors. I guess it depends on its level of spicy, citrusiness. If the wine smells more herbal to you, you could describe it as herbaceous; if it smells more vegetal to you, you can go with that.

Technically, you can never be wrong when cooking up wine descriptors because the way a wine smells is a completely subjective experience. So if a wine smells like post-bladder asparagus, I mean, you aren’t wrong!