Glossary, Directory, Vocabulary, Nomenclature, Lexicon: Tasting terms, wine terminology



Acetic	Acetic acid
Acidity	Aftertaste
Age/Aged	Aging barrel
Alcohol	Alcoholic fermentation
Angel's share	Angular
Anthocyanin	A.O.C.
Appley	Aroma
Ascescence	Astringent
Attack	Attractive
Austere

Backward	Barrel
Balance	Batonnage
Barrique	Bead
Beeswing	Bentonite
Berrylike	Big
Biodynamic wine	Bitter
Blending	Blind tasting
Body	Bordeaux mixture
Botrytis cinerea	Bouquet
Brawny	Breathe/Breathing
Breed	Brettanomyces
Briary	Bricking
Bright	Brillant
Brix	Browning
Buttery	Bung

Cabernet Sauvignon	Candylike
Canopy management	Cap
Capsule	Carbonic maceration
Cedar - Cedarwood	Centrifuge
Cepage	Chaptalization
Chateau	Chewy
Citrusy	Claret
Clarification	Classified or Classed growth
Clos	Closed
Cloudy	Cloying
Cold stabilization	Complex
Confected	Co-operative
Cork	Corked
Cork taint	Cote
Coteau	Coulure
Creamy	Crisp
Crossing	Cru
Cru Bourgeois	Cru Classe
Crust	Cryo-extraction
Cult wines	Cuvaison
Cuve	Cuvee
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Degorgement	Decanting
Depth, deep	Delicate
Destemming	Dessert wine
Dirty	Devatting
Double magnum	Domaine
Downy mildew	Doux
Dumb	Dry

Earthy	Easy
Egrappage	Elegant
Élevage	En primeur
Entry	Extract

Fat	Fermentation
Filtered	Filtration
Fined	Fining
Finish	Firm
Flabby	Flash pasteurisation
Flat	Fleshy
Flint - Flinty	Floral - Flowery
Forward	Foxy
Free-run wine	Fresh
Fruity	Full-Bodied

Globalization of wine	Glycerin - Glycerol
Glycerol	Grafting
Grand Cru	Grape juice
Grapey	Grassy
Green	Green harvest
Grey Rot
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Hard	Harsh
Hazy	Hectare
Hectolitre	Hogshead
Hollow	Hot

Imperiale	In bond
Integrated

Jeroboam

Lactic acid	Late harvest wine
Leafy	Lean
Lees	Left Bank
Legs	Lemony
Length	Light
Lightstruck	Litre
Lively	Look
Lush

Maceration	Macroclimate
Madeirisation	Maderized
Magnum	Malic acid
Malolactic fermentation	Master of Wine
Matchstick	Meager
Meaty	Mesoclimate
Merlot	Mis en bouteille au chateau
Methuselah	Microoxygenation
Midpalate	Microclimate
Millerandage	Mineral, Minerality
Mouth filling	Moelleux
Must weight	Must
Mutage	Musty

Nebuchadnezzar	Negociant
Noble rot	Nose
Nutty
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Oak chips	Oak
Oaky	Oenology
Oenophile	Oidium
Oily	Old vine
Old World wine	Open up
Organic Viticulture	Overipe
Oxidation	Oxidized

Palate	Pasteurisation
Peppery	Perfumed
pH	Photosynthesis
Phylloxera	Physiological ripeness
Pigeage	Plump
Pomace	Ponderous
Potential Alcohol	Powdery Mildew
Powerful	Press wine
Proof	Pruney
Pruning	Puckery
Puncheon	Punt

Racking	Raisiny
Refined	Rehoboam
Reserve	Residual sugar
Reverse osmosis	Rich
Right Bank	Rim
Ripe	Robust
Rootstock	Rotten egg
Rough	Round
Rustic

Saignee	Salmanazar
Salty	Screwcap
Second wine	Sharp
Simple	Smoke, smoky
Soft	Sommelier
Sour	Specific Gravity
Spicy	Spritzy
Split	Structure
Stoney	Sugar ripeness
Sugar	Sulfites
Sturdy	Sulphur dioxide
Sulphur	Supple
Sur lie	Sweet

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Tannin	Tarry - tarlike
Tart	Tartaric acid
Tartrate crystals	Taste
Tasting flight	TCA
Tears	Terroir
Texture	Thief
Thin - thin bodied	Tight
Toast	Toasty
Tobacco

Ullage	Underipe
Unfiltered	Unfined
Unoaked

Vanilla	Vanilllin
Varietal	Vendange
Vegetal	Vertical and horizontal wine tasting
Vendange tardive	Vigne
Vielles vignes	Vignoble
Vigneron	Vine
Vin	Viniculture
Vineyard	Vinous
Vinification	Viticulture
Vintage	Volatile acidity
Vitis vinifera

Warm	Watery
Weight	Weighty
Well Balanced	Wine cellar
Wine fault	Winery
Winemaker	Wine-press
Wine tasting	Woody

Yeast	Yeasty - yeastlike
Yield

Zymology

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