Wine has a vocabulary all its own — some of it useful, some of it intimidating, much of it borrowed from French. This glossary of wine terms is for the curious wine drinker. The goal is not to make you sound like a sommelier; the goal is to give you the words you need to understand what you’re tasting, what you’re reading on a label, and what someone behind a wine bar is telling you. No snobbery, no flowery language, no inside jokes.
Use the alphabetical jump links below to skip to a section.
A · B · C · D · E · F · H · I · L · M · N · O · R · S · T · V · W
A
Acidity
Wines with high acidity taste tart and zesty. Red wines have more tart fruit characteristics (versus “sweet fruit”). White wines are often described with characteristics similar to lemon or lime juice.
Aeration
The process of exposing wine to oxygen (by swirling, decanting, or letting it breathe) to soften tannins and open up aromas and flavors, especially in young reds.
Aftertaste / Finish
The lingering taste, texture, and sensation in the mouth after swallowing or spitting. A long, pleasant finish is a sign of quality.
Angular
Angular wines tend to have high acidity. Angular refers to the sensation the wine gives in the mouth, with flavors striking one point of the palate and then another. The wine lacks harmony. The transition of flavors seems jerky and unpleasant. This can occur in dense, complex wines in their youth, and often, over time, the wine becomes harmonious.
AOC (France)
Appellation d’Origine Contrôlée — French system guaranteeing a wine’s geographic origin and production rules (grape varieties, yields, methods). More on French wine.
Astringent
A dry, puckering, or rough mouthfeel, usually from high tannins (common in young red wines).
Austere
A wine (often young) that is restrained, with high acidity or tannins and less obvious fruit; lacks richness but may develop with age.
AVA
American Viticultural Area — U.S. geographic designation for wine-growing regions (e.g., Napa Valley, Willamette Valley) with rules on grape sourcing.
B
Balance
When acidity, tannins, alcohol, sweetness, and fruit are in harmony; no single element dominates. A key sign of quality.
Barnyard
This term describes a wine that is beyond earthy and has veered toward the scents of a stable or even manure. These scents, often associated with natural fermentation, can include hay, straw, wet soil, and even a subtle hint of dung.
Barrel
Wine aged in oak barrels often gains vanilla, spice, toast, or caramel notes and a smoother texture. New oak imparts stronger flavors.
Biodynamic
A holistic, organic farming philosophy that treats the vineyard as a self-sustaining ecosystem. Follows lunar cycles, uses special preparations, and avoids synthetic chemicals.
Body
The weight or fullness of the wine in the mouth (light-bodied like skim milk; medium; full-bodied like whole milk or cream). Influenced by alcohol, tannins, and extract.
Botrytis
“Noble rot” — a beneficial fungus (Botrytis cinerea) that shrivels grapes, concentrating sugars and adding complex honey, apricot, and dried-fruit notes. Used for great sweet wines like Sauternes and Tokaji.
Bouquet
The complex aromas that develop in a wine after bottling and aging (distinct from primary grape aromas).
Brett / Brettanomyces
A yeast that produces “Brett” character — barnyard, leather, horse-saddle, or medicinal aromas. Can be a fault (overpowering) or a desirable earthy complexity in small amounts (e.g., certain Rhône or California reds).
Bright
Bright wines are high in acidity, in a pleasing way, that show great vibrancy and they tend to make your mouth water.
Buttery
Creamy, rich texture and flavors reminiscent of butter, often from malolactic fermentation (common in Chardonnay).
C
Carbonic Maceration
Whole uncrushed grape clusters are fermented in a carbon-dioxide-rich environment. Produces bright, fruity, low-tannin wines with candy-like aromas (classic in Beaujolais).
Chewy
High tannins that give a dense, grippy texture, almost like chewing the wine (typical of big, structured reds).
Cigar Box
Cigar box flavors and aromas hint towards sweetness and cedar wood with accents of quality tobacco and even smoke. In good measure, this is a positive trait found in deep and complex red wines.
Closed
A young wine that doesn’t show much aroma or flavor yet; it needs time to open up.
Complexity / Complex
Complex is a frequently used term among wine writers. It should be introduced as a way to explain how a wine is complex. A complex wine offers many unique aromas and flavors that harmonize in the wine. A wine lacking complexity will offer a single note from start to finish.
Corked
A fault causing musty, wet cardboard, or moldy aromas (from TCA in corks).
Creamy
Creamy is a popular description for white (frequently Chardonnay) and sparkling wines that have undergone Malolactic Fermentation. Creamy flavors and texture, when coupled with balancing acidity, are the pinnacle of winemaking. In classic method sparkling wines, creaminess is often achieved through an extended aging (24 months or more) on the lees.
Cuvée
A specific blend or batch of wine. In Champagne, it often refers to a house’s flagship sparkling wine; elsewhere, it can mean a special selection.
D
Decanting
Pouring wine into a separate container to aerate it and/or separate sediment.
DO (Spain)
Denominación de Origen — Spanish wine quality designation guaranteeing geographic origin and certain production standards.
DOC (Italy)
Denominazione di Origine Controllata — Italian wine quality label guaranteeing origin, grape varieties, and winemaking rules.
DOCG (Italy)
Denominazione di Origine Controllata e Garantita — Italy’s highest classification with stricter rules and tasting approval.
Dry
Little to no perceptible residual sugar; most table wines are technically dry, even if they taste fruity.
E
Earthy
Aromas or flavors reminiscent of soil, damp forest floor, mushrooms, or minerals (can be positive in balance).
Elegant
Graceful, balanced, subtle wines with finesse rather than power or boldness.
Estate Bottled
Wine made, bottled, and labeled by the same winery that grew the grapes on its own property.
F
Filtering
Passing wine through filters to remove sediment, yeast, or bacteria for visual clarity and microbial stability. Can range from light to sterile filtration.
Fining
Adding clarifying agents (e.g., egg whites, bentonite, gelatin) to remove particles and stabilize the wine for clarity and stability.
Flabby
Lacking acidity; feels soft, flat, or lifeless in the mouth.
Fortified Wine
Wines with added grape spirit (brandy) to increase alcohol content and preserve sweetness. Examples: Port, Sherry, Madeira, Marsala.
Fruit-forward
Dominant sweet fruit flavors and aromas (e.g., ripe berry, tropical fruit) rather than savory or earthy notes.
Full-bodied
Rich, intense, and weighty on the palate, often with higher alcohol and tannins.
H
Herbaceous
Grassy, green, herbal, or vegetal aromas (e.g., bell pepper, mint); positive in some varieties like Sauvignon Blanc or Cabernet Franc.
I
Ice Wine / Eiswein
Sweet wine made from grapes frozen on the vine (naturally or in freezers). Freezing concentrates sugars and acids, producing intense, dessert-style wines with bright acidity.
L
Late Harvest
Grapes picked later than usual are riper and have higher sugar levels. Produces sweeter wines (often labeled “Vendange Tardive” or “Spätlese”).
Legs
The streaks or tears that form on the glass after swirling often indicate higher alcohol or sugar (not a direct quality indicator).
Length
How long the flavors persist on the palate after swallowing; longer is generally better.
Light-bodied
Delicate, lean, and refreshing with lower alcohol and tannins (e.g., many Pinot Noirs or Sauvignon Blancs).
M
Maceration
The process of soaking grape skins, seeds, and stems in juice to extract color, tannins, flavor, and aroma. Longer maceration = deeper color and more structure (especially reds).
Malolactic Fermentation (Malo)
Secondary fermentation converting sharp malic acid to softer lactic acid; adds creamy, buttery texture. Malic acid is found in Granny Smith apples, while lactic acid is found in milk products.
Minerality
Flavors or aromas suggesting wet stone, chalk, slate, or saline (common in cool-climate whites).
Mouthfeel
The physical sensation and texture of the wine (smooth, velvety, grippy, silky, etc.).
N
Non-Vintage
A blend of wines from multiple years (common in Champagne and many everyday wines) for consistency of style.
Nose
The aromas of the wine are detected by smell.
O
Oaky
Flavors from oak aging: vanilla, caramel, toast, coconut, brown baking spices, or smoke.
Off-dry
A touch of residual sugar (slightly sweet), common in some Rieslings or Gewürztraminers.
Opulent
Rich, lush, bold, and sensuous texture with ample fruit and body.
Oxidized
Fault from too much air exposure; can taste like sherry, nutty, or flat (intentional in some styles like Sherry).
R
Racy
Lively, high-acidity wines that are bright, zesty, and refreshing.
Reductive / Reduction
A winemaking fault or style caused by too little oxygen exposure. Produces sulfur compounds giving struck-match, rubber, or rotten-egg aromas. Can often be fixed by aeration.
Rich
Full of flavor, texture, and body with a long finish.
Rosé / Rosato / Rosado
Pink-colored wines are made by brief skin contact with red grapes (a few hours to a couple of days). Light, refreshing, and range from bone-dry to off-dry. “Rosato” is Italian, “Rosado” is Spanish. (See also: Cerasuolo d’Abruzzo.)
Round
Smooth, soft, and well-integrated texture without sharp edges.
S
Savory
Earthy, herbaceous, or non-sweet fruit notes (e.g., olive, leather, dried herbs); opposite of fruit-forward.
Single Vineyard
Wine made from grapes from a single vineyard plot often highlights unique terroir and site-specific character.
Steely
Steely is a term for a wine with a high level of acidity and often mineral, wet stone, or slate flavors.
Structure
The framework of the wine provided by acidity, tannins, and alcohol; good structure supports aging.
Supple
Soft, harmonious, and approachable tannins and acids; easy to drink.
Sur Lie / Lees Aging
Aging wine on its dead yeast cells (“lees”). Adds creamy texture, nutty/bready flavors, and complexity. Common in Chardonnay and sparkling wines.
T
Tannins
Compounds (from skins, seeds, stems, oak) that create a drying, puckering, or grippy sensation; provide structure and aging potential, especially in reds.
Terroir
The unique environmental factors (soil, climate, topography) that give a wine its sense of place. (See also: Abruzzo.)
Total Acidity (TA)
Measurement of all acids in the wine (tartaric, malic, lactic, etc.). Higher TA = brighter, more refreshing taste; important for balance.
V
Varietal
Refers to a wine made entirely or primarily from a grape variety. Often, a grape variety, such as Chardonnay, and the term varietal are used interchangeably.
Velvety / Silky
Exceptionally smooth and luxurious mouthfeel. Not to be confused with flabby, as silky wines are frequently balanced with acidity.
Vintage
The year the grapes were harvested. Vintage wines are made from grapes of a single year and usually reflect that year’s weather conditions.
Volatile Acidity (VA)
Acetic acid level in wine. Low levels are normal; high VA gives a sharp, vinegar- or nail-polish-like smell — considered a fault when excessive.
W
Whole-Cluster Fermentation
Fermenting grapes with the stems still attached. Adds herbal, spicy, or floral notes and can increase tannin structure and freshness.
If a term you’re looking for isn’t here, let us know via the contact page — we add to this glossary regularly. For a deeper dive into wine, beer, spirits, and cocktails, our book Be A Beverage Expert (BABE) picks up where this list leaves off.