Wine Glossary – Wine Terms Explained from A to Z

Essential wine terms explained clearly

This wine glossary explains key wine terms from A to Z in plain English – clear, concise and directly useful. Whether you are new to wine, a regular enthusiast or work in hospitality, you will find important terms covering aromas, grape varieties, ageing, tasting and service explained at a glance.

A | B | C | D | E | F | G | H | J | K | L | M | N | O | P | R | S | T | V | W | Z

A – Wine terms starting with A

Acidity

One of the key components of wine. Acidity gives a wine freshness, tension and ageing potential.

Aeration

Letting wine come into contact with air so aromas can open up. This can happen in the glass, in a decanter or while pouring.

Astringent

A drying, slightly gripping sensation in the mouth, usually caused by tannins. It is especially common in young red wines.

Auslese

A German Prädikat wine made from particularly ripe, carefully selected grapes. Depending on style, it can be dry or sweet.

B – Wine terms starting with B

Barrique

A small oak barrel, usually with a capacity of 225 litres. It often gives wine notes of vanilla, toast, spice or wood.

Blind tasting

A wine tasting without visible labels or prior information. It is used to judge a wine as objectively as possible.

Bouquet

The overall aromatic impression of a wine on the nose. The term usually refers to more complex and developed aromas.

C – Wine terms starting with C

Cellar temperature

The classic serving temperature for many red wines, usually around 16 to 18 °C. It is cooler than normal room temperature.

Cork taint

A wine fault with musty, stale aromas, usually caused by TCA in the cork. The wine often smells dull and tastes suppressed.

Cuvée

A blend of different grape varieties, vineyard parcels or base wines. The goal is usually a balanced and distinctive flavour profile.

D – Wine terms starting with D

Decanting

Pouring wine into a decanter to separate sediment or to give the wine more air before serving.

Deposit

A natural sediment that can form in the bottle, especially in mature red wines. It is harmless, but often removed before serving.

Degustation

A structured wine tasting where aroma, flavour, texture and finish are assessed consciously.

E – Wine terms starting with E

Élevage

A winemaking term for the maturation and development of a wine after fermentation, whether in stainless steel, large oak casks or barriques.

Extract

The non-volatile substances in wine. Extract influences texture, concentration and body.

Estate bottled

A term used for wines that are grown and bottled by the same producer or estate. It usually points to a tighter link between origin and producer.

F – Wine terms starting with F

Fermentation

The biochemical process in which yeast converts sugar into alcohol and carbon dioxide.

Filtration

A method used to clarify wine before bottling. Suspended particles are removed to improve stability and appearance.

Finish

The aftertaste that remains after swallowing. A long, balanced finish is often seen as a sign of quality.

G – Wine terms starting with G

Grand Cru

A designation for top vineyard sites or top-quality wines in certain wine regions, especially in France.

Grape variety

The type of grape used to make a wine, for example Riesling, Pinot Noir or Chardonnay.

H – Wine terms starting with H

Hand harvest

The manual picking of grapes. It allows particularly selective harvesting of healthy and ripe fruit.

J – Wine terms starting with J

Jeroboam

A large-format bottle. Depending on the wine style and region, the exact volume can vary.

K – Wine terms starting with K

Kabinett

A light, elegant German Prädikat wine with moderate alcohol. It is especially well known in German Riesling.

L – Wine terms starting with L

Legs

The streaks that form on the inside of the glass after swirling. They are influenced mainly by alcohol and viscosity.

Lees

The spent yeast and fine solids that settle after fermentation. Ageing on the lees can add texture and complexity.

Light-bodied

A term for wines that feel delicate and less dense on the palate. They usually appear fresher and more agile than full-bodied styles.

M – Wine terms starting with M

Magnum

A bottle with 1.5 litres of wine. It is often valued for ageing and for festive occasions.

Malolactic fermentation

A secondary conversion in which sharper malic acid is transformed into softer lactic acid. It can make wine taste rounder and creamier.

Minerality

A common tasting term for impressions such as stony, salty or chalky. It is widely used in wine language, even though it is interpreted differently.

Must

Freshly pressed grape juice before alcoholic fermentation begins.

N – Wine terms starting with N

New World

A term for wine regions outside Europe, such as the USA, Australia, Chile, Argentina or South Africa.

Noble rot

The desirable effect of Botrytis cinerea on ripe grapes. It enables the production of high-quality sweet wines.

Nose

The aromatic impression of a wine when smelled in the glass. It includes fruit, spice, floral and maturation notes.

O – Wine terms starting with O

Oechsle

A measurement used in Germany for must weight and therefore for the sugar content of grape must.

Old World

A term for traditional European wine-producing countries such as France, Italy, Spain or Germany with long-established wine cultures.

Oxidation

The reaction of wine with oxygen. In a controlled form it can be desirable, but too much oxidation is often seen as a fault.

P – Wine terms starting with P

Parker points

An internationally known 100-point rating system associated with Robert Parker.

Perlage

The fine stream of bubbles in sparkling wines such as Champagne or Sekt. A refined perlage is often seen as a quality sign.

Prädikat wine

A German quality category for wines with defined must weights, for example Kabinett, Spätlese or Auslese.

R – Wine terms starting with R

Reserva

A classification used mainly in Spain and Portugal for wines that have been matured for a longer period.

Residual sugar

The sugar that remains in wine after fermentation. It has a major influence on taste and style.

Reduction

A condition in which a wine shows restrained or slightly sulphidic aromas due to limited oxygen contact. In mild form it can disappear with air.

S – Wine terms starting with S

Secco

A German semi-sparkling wine with light carbonation. It is usually fresh, uncomplicated and fruit-driven.

Single-varietal

A wine made from one grape variety only, such as Riesling or Sauvignon Blanc.

Sommelier

A wine professional in a restaurant, responsible for wine advice, the wine list and service.

Spätlese

A German Prädikat wine made from later-harvested, riper grapes. It can be dry or sweet in style.

Spontaneous fermentation

Fermentation with natural yeasts that occur on the grapes and in the cellar environment.

T – Wine terms starting with T

Tannin

Phenolic compounds from skins, seeds, stems or oak. They shape structure and ageing potential, especially in red wine.

Tawny

A barrel-aged style of Port with oxidative character and nutty aromas.

Terroir

The combination of soil, climate, site and other natural influences that shape the character of a wine.

Toasting

The heating of the inside of an oak barrel. It influences the aromas later released into the wine.

Trocken

The German term for dry wine. It refers to wines with a low level of residual sugar.

V – Wine terms starting with V

Varietal

A wine identified primarily by its grape variety, for example Chardonnay or Pinot Noir.

Vertical tasting

A tasting of several vintages of the same wine or estate to compare development, style and ageing.

Vintage

The year in which the grapes for a wine were harvested.

W – Wine terms starting with W

Wine fault

An unwanted smell or taste in wine, for example oxidation, cork taint or reduction-related defects.

Wine diamonds

Crystals of tartaric acid that can appear in the bottle or on the cork. They are harmless and not a quality defect.

Z – Wine terms starting with Z

Zweigelt

An Austrian red grape variety known for its fruit-forward character and relatively soft tannins.