Glossary
Wine terms, decoded
22 entries in plain language — the shorthand of any wine conversation, demystified.
Wine character
Acidity
The bright, refreshing tartness that makes wine mouth-watering. Acidity balances sweetness and gives wine its crisp character.
Tannin
Natural compounds in grape skins and seeds (and oak) that give red wine its grip and drying, astringent texture. Tannins also act as a natural preservative.
Body
The perceived weight and richness of a wine in the mouth, often described as light, medium or full. Heavier wines are said to have more body.
Balance
A wine where fruit, acidity, tannin, alcohol and sweetness coexist harmoniously. Extremes can be compelling; balance is the benchmark of quality.
Finish
How the wine tastes after you swallow — a short finish fades quickly, a long finish lingers. Length is prized in fine wine.
Tasting
Aroma
The scents of a wine, from young primary fruit aromas to the bottle-aged secondary and tertiary aromas of bouquet. Swirling intensifies aroma release.
Labels & classification
AOC / AOP
Appellation d'Origine Contrôlée (France) — a legal guarantee of origin and production rules. Superseded in EU labelling by AOP (Appellation d'Origine Protégée) but still used on labels.
DOC / DOCG
Denominazione di Origine Controllata (e Garantita) — Italy's appellation system, similar to France's AOC. DOCG is the top tier with stricter rules.
Denominación de Origen
Spain's controlled appellation system. DO sits above the basic Vino de la Tierra, with DOCa (Rioja, Priorat) at the top.
Mise en Bouteille
French for 'bottled at the estate'. 'Mise en Bouteille au Château/Domaine' guarantees the producer bottled the wine at their property.
Grand Cru
'Great growth' — the highest classification in Burgundy (vineyards) and the top tier of the Bordeaux classification. A guarantee of pedigree, not quality.
Premier Cru
'First growth' — the tier below Grand Cru in Burgundy and Bordeaux's 1855 classification. Excellent wines, often a fraction of the price of Grand Cru.
Vintage
The year the grapes were harvested. Vintage conditions (weather, ripening) shape ripening and can vary dramatically in quality for fine wines.
Viticulture
Terroir
The French concept that a place's soil, climate, aspect and human craft combine into a wine's unique expression of origin.
Viticulture
The science and craft of growing wine grapes — from planting and pruning to harvest decisions that shape every bottle.
Winemaking
Winemaking
The craft of turning harvested grapes into wine: crushing, fermenting, ageing, blending and bottling.
Fermentation
The process by which yeast converts grape sugar into alcohol and carbon dioxide, producing wine. Its control shapes nearly every style.
Malolactic Fermentation
Often abbreviated MLF — a secondary fermentation converting sharp malic acid into softer lactic acid. Most reds and many whites undergo it, giving roundness.
Oak
Barrel ageing in oak imparts vanilla, toast, coconut and spice and softens mouthfeel. New barrels give more impact than old.
Cuvée
French for a blend or batch — often a producer's specific limited-release formula, as in prestige Champagne cuvées.
Blend
A wine made from multiple grape varieties or batches, blended for balance, complexity and consistency.
Service
Decanting
Pouring wine from bottle to decanter removes sediment from aged wines and aerates young ones. Many young wines benefit from simple aeration in glass.