GLOSSARY

Wine terminology can be confusing, daunting, and overwhelming to everyone at times. With the help of our glossary, even a novice can begin to understand the basics of wine vocabulary—making their next wine drinking experience educational, easy, and most importantly, enjoyable.

Make your wine tasting experience one to remember by surrounding yourself with friends and family as you share what you’ve learned and never be afraid to take the wine road less traveled.

Not finding a word about which you're wondering? Ask Marcus.

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

	VANENCIA
	A long handled ladle used by Sherry makers to taste their wines without disturbing the layer of flor that protects the wine from oxidation.

	VANILLA
	Term used to describe an aroma perceivable in the nose of a wine that is remindful of a vanilla bean. The aroma is a result of oak barrel aging.

	VANILLIN
	Flavor component that is derived from oak barrel aging and said to give certain wines a particular sweetness that adds a degree of complexity to fine wines.

	VARIETAL
	Term used to describe a wine made from one specific grape and named after that grape. The opposite of a blend.

	VEGETAL
	A decided flaw and an unwelcome flavor characteristic in wines produced with under ripe grapes.

	VELVETY
	Describes the texture of a wine that is creamy, soft, smooth or rich to taste. Always a desirable characteristic.

	VENDANGE
	Harvest

	VENDANGE TARDIVE
	Delayed, or late harvest; results in a sweeter wine.

	VERTICAL TRELLIS
	A method of vine training in which the grapes grow upwards, vertically from the trunk.

	VIELLES VIGNES
	Old Vines. Term is often included on the label as it is usually indicative of higher quality texture and flavors.

	VIGNE
	Vine

	VIGNERON
	Winegrower

	VIN CLAIR
	Is the primary wine for Champagne; after malolactic and alcoholic fermentation but ahead of second fermentation.

	VIN de PAYS
	Almost means "country wines", though many enjoyable wines can be found in this category. Vin de Pays is below the highly regarded A.D.O.C, but heartily above the nearly undrinkable Vin de Table.

	VIN de TABLE
	The absolute lowest category for wine in France. According to French law, these wines may not state what grapes were used or what vintage the wine is.

	VIN DELIMITE de QUALITE SUPERIEURE
	A classification of a wine or wine region that is above Vin de Pays, and is in some instances regarded equally with appellation d'Origine Controlee.

	VIN DOUX NATUREL
	A wine common in the south of France in which Grape spirit has been added during fermentation resulting in a sweeter, fortified wine.

	VIN GRIS
	Refers to a slightly pale rose, or "grey" wine. An old term.

	VINOUS
	Term used for wines with no outstanding flavors or aromas but still enjoyably taste like wine.

	VINTAGE
	Term for the year in which the grapes used to make a specific wine were harvested. The vintage is normally printed on a wine's label but there are exceptions; wines produced with grapes from different vintages do not carry a date on their label.

	VINTAGE(2)
	Refers to the year in which the grapes used in a specific wine were grown.

	VISCOUS
	Refers to wines that tend to be somewhat thick and concentrated with dense fruit extract and high levels of both alcohol and glycerin. Viscous wines can be incredibly flavorful and exciting to drink, however, if they lack acidity, they can taste flabby and overweight.

	VITIS LABRUSCA
	A North American vine imported to Europe because of its resistance to Phylloxera. Is most commonly used in the production of grape jelly.

	VITIS VINIFERA
	The species of vine from which all fine wines are derived.

	VOLATILE
	Describes a wine with the unattractive odor of vinegar caused by an excessive amount of volatile acidity. These wines are considered seriously flawed.