Glossary of Wine Terminology

Idiomatic Translations has a lot of experience translating for the wine sector. Here is a list of words that might be of help to you to understand the fascinating world of wines.

Table of contents

Acescence to Attack

acescence — An abnormality in a wine that results in alcohol transforming into acetic acid and ethyl acetate (giving it a vinegary smell).

acetic spoilage — We describe a faulty wine as having acetic spoilage when it develops vinegary aromas. This issue is becoming rarer, owing to good hygiene and control of bacteria populations during vinification.

acidity — the liveliness and crispness in wine that activates our salivary glands. Acidity is a requirement for wine, it provides structure and assists with the ageing process. When acidity is unpleasant, it is the result of harvesting before the grapes have reached full ripeness. It creates a biting sensation which is experienced on the taste buds around the sides of the tongue.

aeration — the deliberate addition of oxygen to round out and soften a wine

after-taste —This is the taste that lingers after the wine has been absorbed. It can also be referred to as persistence or finish. The after-taste should be balanced, harmonious, and as long-lasting as possible

aging or ageing — holding wine in barrels, tanks, and bottles to advance them to a more desirable state. After a period of ageing which may vary depending on the vintage and the style of wine, the wine reaches its best, or its peak. It then has maximum tasting potential.

airing — For young wines and those with hard tannins, airing involves pouring the contents of the bottle into a decanter in order to oxygenate the wine. Airing helps to round out the tannins and make the wine more supple in the mouth.

alcohol — ethanol (ethyl alcohol), the product of fermentation of sugars by yeast

anosmia — the loss of smell

anthocyanins — Phenolic components found inside the skins of grapes, which give wine its color

amber — When they age for too long or become prematurely oxidised, dry white wines take on a color close to amber, or a faded gold with deep brown glints. For sweet Bordeaux wines, this color is a sign of long bottle ageing and is highly apppreciated.

appellation — a legally defined region known to produce fine wine. See wine regions of the world.

A.O.C. — Appellation d’Origine Contrôlée (in English, Protected Designation of Origin – PDO) A wine from a specific region or place that adheres to strict and verified production conditions and which has obtained official approval after tasting and analysis. AOC certification is a guarantee of typicity and quality for consumers.

Aoûtement — (hardening off) This is when the shoots change color from green to brown.

aroma — the smell of wine, especially young wine (different than “bouquet”)

astringent — tasting term noting the harsh, bitter, and drying sensations in the mouth caused by high levels of tannin

attack — A wine’s attack describes the first sensation in the mouth.

Balance to Burning

balance — a term for when the elements of wine – acids, sugars, tannins, and alcohol – come together in a harmonious way

ban des vendanges — A French term used for the official opening of the harvest period

barrel — the oak container used for fermenting and aging wine

barrique — a 225-liter oak barrel used originally for storing and aging wines, originating in Bordeaux

bitter — a taste sensation that is sensed on the back of the tongue and caused by tannins

Blend — a wine made from more than one grape varietal

body — a tactile sensation describing the weight and fullness of wine in the mouth. Wine can be light, medium, or full-bodied.

Bordeaux — the area in Southwest France, considered one of the greatest wine-producing regions in the world. See French wine regions.

Botrytis — a beneficial mold that pierces the skin of grapes and causes dehydration, resulting in natural grape juice exceptionally high in sugar. Botrytis is largely responsible for the world’s finest dessert wines. (see “noble rot”)

bouquet — a term that refers to the complex aromas in aged wines

breathing — exposing the wine to oxygen to improve its flavors (see “aeration”)

Brettanomyces — a wine-spoiling yeast that produces barnyard, mousy, metallic, or bandaid-ish aromas

brilliant — a tasting note for wines that appear sparkling clear

brut — french term denoting dry champagnes or sparkling wines

bung — the plug used to seal a wine barrel

bunghole — the opening in a cask in which wine can be put in or taken out

burning — Describes a wine that has an excessive alcohol content, and is therefore unbalanced on the palate. It is expressed by excessive fullness and an ‘alcoholic’ character sometimes with a drying sensation on the finish.

Cellar to Cuvée

cellar — a temperature and humidity controlled facility to store wine. See cellaring wine.

Chaptalization — adding sugar to wine before or during fermentation to increase alcohol levels. Chaptalization is illegal in some parts of the world and highly controlled in others.

citric acid — one of the three predominate acids in wine

claret — the name the English use when referring to the red wines of Bordeaux

class growth — see cru classe

closed — a term describing underdeveloped and young wines whose flavors are not exhibiting well

CMS — the Court of Master Sommeliers. See sommelier courses in America

complex — a wine exhibiting numerous odors, nuances, and flavors

cork taint — undesirable aromas and flavors in wine often associated with wet cardboard or moldy basements

corked — a term that denotes a wine that has suffered cork taint (not wine with cork particles floating about)

corkscrew — a device to remove a wine cork that includes a handle, worm, and lever. See: the seven types of corkscrews

cru classé — a top-ranking vineyard-designated in the Bordeaux Classification of 1855

crush — the English term for harvest

cuvée — in Champagne, a blended batch of wine

Demi-sec to Full-bodied

demi-sec — french term meaning “half-dry” used to describe a sweet sparkling wine

dry — a taste sensation often attributed to tannins and causing puckering sensations in the mouth; the opposite of sweet. See wine tasting 101.

earthy — an odor or flavor reminiscent of damp soil

enology — the science of wine and winemaking (see “oenology”)

fermentation — the conversion of grape sugars to alcohol by yeast. See winemaking 101.

fining — the addition of egg whites or gelatin (among other things) to clear the wine of unwanted particles

finish — the impression of textures and flavors lingering in the mouth after swallowing wine

flavors — odors perceived in the mouth

foxy — a term that describes the musty odor and flavor of wines made from Vitis labrusca, a common North American varietal

fruity — a tasting term for wines that exhibit strong smells and flavors of fresh fruit

full-bodied — a wine high in alcohol and flavors, often described as “big.”

Herbaceous to Must

herbaceous — a tasting term denoting odors and flavors of fresh herbs (e.g., basil, oregano, rosemary, etc.)

hot — a description for wine that is high in alcohol. See wine tasting 101.

lees — sediment consisting of dead yeast cells, grape pulp, seed, and other grape matter that accumulates during fermentation

leesy — a tasting term for the rich aromas and smells that result from wine resting on its lees

length — the amount of time that flavors persist in the mouth after swallowing wine; a lingering sensation

malic acid — one of the three predominant acids in grapes. Tart-tasting malic acid occurs naturally in many fruits, including apples, cherries, plums, and tomatoes.

Malolactic fermentation — a secondary fermentation in which the tartness of malic acid in wine is changed into a smooth, lactic sensation. Wines described as “buttery” or “creamy” have gone through “malo.” See winemaking 101.

mature — ready to drink

mouth-feel — how a wine feels on the palate; it can be rough, smooth, velvety, or furry. See wine tasting 101.

must — unfermented grape juice including seeds, skins, and stems

Negociant to Plonk

negociant — French word describing a wholesale merchant, blender, or shipper of wine

NWS — the National Wine School. See sommelier courses in America

noble rot — see “botrytis.”

nose — a tasting term describing the aromas and bouquets of a wine. See wine tasting 101.

oak/oaky — tasting term denoting smells and flavors of vanilla, baking spices, coconut, mocha, or dill caused by barrel-aging

oenology — the science of wine and winemaking (see “enology”)

open — tasting term signifying a wine that is ready to drink. See wine tasting 101.

oxidation — wine exposed to air that has undergone a chemical change

phenolic compounds — natural compounds present in grape skins and seeds (see “tannin”)

phylloxera — a microscopic insect that kills grape vines by attacking their roots

plonk — British slang for inexpensive wine; also used to describe very low-quality wines

Ratings to Typicity

ratings— wine reviews based on a hundred-point scale. See wine ratings 101.

rosé— pink wines made from red grapes. See all about rosé wine.

rough — the tactile “coarse” sensation one experiences with very astringent wines

sec — the French word for “dry.”

sommelier — A wine butler; also used to denote a certified wine professional. See how to become a sommelier.

spicy — a tasting term used for odors and flavors reminiscent of black pepper, bay leaf, curry powder, baking spices, oregano, rosemary, thyme, saffron, or paprika found in certain wines

supertaster — an individual with the genetic ability to taste a wider array tannins and other bitter compounds. See what is a supertaster?

sweet — wines with perceptible sugar contents on the nose and in the mouth

tannins — the phenolic compounds in wines that leave a bitter, dry, and puckery feeling in the mouth. See understanding tannin.

tartaric acid — the principal acid in grapes, tartaric acid promotes flavor and aging in wine

Legs/Tears — A wine with legs or tears leaves tear-shaped traces down the sides of the glass, which express its glycerol content. This unctuosity is an indicator of grape ripeness, smoothness or fat, and consequently a high alcohol content.

terroir — French for geographical characteristics unique to a given vineyard. See understanding terroir.

texture — a tasting term describing how the wine feels on the palate

typicity — a tasting term that describes how well a wine expresses the characteristics inherent to the variety of grape

Ullage to Young

Ullage — the space left in bottles and barrels as wine evaporates. See: know your wine bottle.

Vegetal — tasting term describing characteristics of fresh or cooked vegetables detected on the nose and in the flavors of the wine. Bell peppers, grass, and asparagus are common “vegetal” descriptors.

Vinification — the process of making wine. See winemaking 101.

Vinology — the scientific study of wines and winemaking. Also, the website for the Wine School.

Vitis Vinifera — the species of wine that comprises over 99% of the world’s wine

Vintage — the year a wine is bottled—the yield of wine from a vineyard during a single season.

Weight — similar to “body,” the sensation when a wine feels thick or rich on the palate

Wine — fermented juice from grapes. See what is wine?

Wine glass — a drinking vessel specially designed to tasting wine. See wine glass recommendations.

Wine-tasting — the act of perceiving flavors in wine by using the three esses: see, swirl, sniff, sip, and savor. See wine tasting 101

WSET— The Wine & Spirit Education Trust. See sommelier courses in America

Yeast — a microorganism endemic to vineyards and produced commercially that converts grape sugars into alcohol

Yield — the productivity of a vineyard

Young — an immature wine that is usually bottled and sold within a year of its vintage. Wines meant to be drunk “young” are noted for their fresh and crisp flavors.