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

	ABFULLUNG
	This is a German term for "bottled by". On the label it will be followed by relevant information concerning the bottler. Erzeugerabfüllung means bottles by the producer.

ACESCENCE

This is the presense of Acetic Acid which will in the presense of oxygen lead to the wine becoming vinegar. It is often first observable as Volatile Acidity on the nose and in diminutive amounts be an attractive component. Not so much anymore but it had been a marked characteristic of northern Italian red wines. Wine with a sharp, sweet-and-sour tang can be described as having acescence. The acescence characteristics frequently recalls a vinegary smell.

	ACIDITY
	Acid occurs naturally in all fruits at varying levels and in wines is a critical component in the enjoyment and gustation. Acidity gives a tart and tangy characteristic to the flavour and is responsible for much of the wine's liveliness. Too little acidity leaves a wine flabby and indistinct while too much acidity can taste sharp or sour, sometimes even to the point of hurting..

	AGGRESSIVE
	A term commonly used to describe wines that have harsh tannins, excessive alcohol, sharp acidity or, God forbid, any combination thereof. In any case its not attractive. Young wines with aggressive characteristics may develop balance with aging.

	ALCOHOL
	During fermentation the grapes' sugar if consumed by yeasts with the resulting by products of alcohol and carbon dioxide. The amount of alcohol present can affect the taste, texture, and structure of wine. Alcohol also works as a preservative. Most table wines have an alcohol percentage between 9 and 15%.

ALCOHOLIC FERMENTATION

A naturally occurring process in which yeasts found on the grape skins or added to grape must, the crushed grapes, converts the grape sugars to ethyl alcohol. During alcoholic fermentation, much heat is produced and carbon dioxide is released as a bi-product. Controlling the heat is an important part of winemaking. High heat is more extractive, which may or may not be good depending on the winemaker's intentions. It can also "cooks" out the fruitiness of more delicate vatrietals. Fermentation will continue until the sugar has been entirely consumed, the temperature of the fermenting juices is lowered to the point where the yeast can no longer function or the resulting alcohol level becomes too high for the yeasts to survive.

AMONTILLADO

This is a type of sherry or monzanilla best described as a matured Fino and by matured we mean slightly oxidized. Unlike Fino where the yeast form a waxy cap, flor, which floats on the surface protecting the wine from oxygen in Amontillado the flor dies, the yeast sinks to the bottom of the wine and is no longer able to protect the Sherry from oxidation. The now unprotected Sherry begins to take on a rich and deep nutty flavor; Amontillado.

	AMTLICHE PRUFNUMMER
	Sometimes referred to as AP, this unique number is assigned to every bottling of high quality wine produced in Germany.

	ANBAUGEBIET
	German term referring to one of the delineated wine producing regions of that country of which there are thirteen.

	ANGULAR
	Angular wines are disjointed wines. Something sticks out, usually from high alcohol, harsh tannins or sharp acidity. Angular, as a descriptor, is in opposition to round, or soft flavors.

APPELLATION D'ORIGINE CONTROLEE

Abbreviated as either AC or AOC, this represents the classification of French wine first and foremost by place. Certain spots make better wine with characteristics unique to that place. The French recognize this in the AOC designation which places the name of these special pieces land predominately on the label. AOC wines must conform to strict regulations regarding alcohol content, grape varieties, yields, date of harvest and much more. Appellation d'Oringine Controlee is not a gaurantee of quality only the following the regulations quality wine can be made here.

	APPROACHABLE
	This describes a wine that is easily enjoyed; not intimidating or demanding. Very drinkable, very likable fostering conversation rather than concentration.

AROMA

It is theorized that the grapevine developed aroma compounds as an evolutionary advancement to attract insects and animals to assist in pollination and dispersion of seeds. This has certainly worked on humans. Granted we awkward as pollinators but look at how we wine lovers have spread vines around the world. Aromas are the volatile compounds related to particular grape varieties. These are mostly fruity or floral. Other fragrances develope with age, these are the bouquet.

	AROMATIC
	Descriptive term for wines with striking aromas or smells that often lift right out of the glass imposing themselves upon your olfactory. Commonly associated with wines abounding in fragrances of flowers, herbs, and spices.

	ASTRINGENCY
	That aspect of a wine that leaves the mouth feeling puckered and parched. This is caused by high tannin content or probably more correctly by tannins that have not chained together leaving more tactile surfaces to convey astringency. Though the presence of higher tannins is expected in younger wines this does not give license to be astringent.

ASZU

Aszu is a condition of grapes grown in the Tokaji region of Hungary when they are affected by botrytis cinerea, a fungus that penetrates the grapes skin allowing for the evaporation of water and concentration of sugars. These berries are picked one by one over several weeks. They are added to a partially completed but still actively fermenting batch of dry wine; their sweetness and unique flavor producing extraordinary sweet wines.

	ASZU ESSENCIA
	A rare wine made exclusively from the free run juice of the Aszu grapes.

	ATTACK
	The initial burst of the wine upon one's pallet. A characteristic of wine which commands notice and recognition.

	ATTRACTIVE
	A style of light, fresh, drinkable wine. A polite prejorative when used with expensive wines but an approving assessment of others.

AUSLESE

Literally "late harvested'. Generally Auslese wine can be made in only the best harvest years that have been sufficiently warm. A small proportion of the grapes may be affected by noble rot in some regions although this never dominates the character of the wine. The minimum must weight which reflects the amount of fermentable sugars for Auslese is as follows: in German wine, 83 to 100 degrees Oechsle, depending on the region and grape variety. In Austrian wine, 21 degrees KMW[4], corresponding to 105 °Oechsle

	AUSTERE
	When the fruit is lacking in a wine. Without the fruit the other components of wine are mostly impressions not flavour. The resulting wine is boring even marginally off-putting. Wine should not be this way but wines do go through "dumb" periods as they mature. Shipping can also temporarily effect wines in this way.