Wine Glossary - The Wine ABC

Wine Glossary A–Z – Your Guide to the Language of Wine

Explore the most important wine terms from A to Z. This glossary helps beginners and wine lovers expand their wine vocabulary and enjoy wine more confidently.

A – Alcohol by Volume (ABV)

ABV (Alcohol by Volume)

Indicates how much alcohol is in a wine, expressed as a percentage. Typical table wines range between 11–15% ABV.

B – Body

Body

Describes the weight or fullness of a wine in your mouth. Wines can be light-bodied, medium-bodied, or full-bodied.

C – Cuvée

Cuvée

Refers to a specific blend of wines or a particular batch, often used in Champagne and sparkling wine production.

D – Decanting

Decanting

Is the process of pouring wine into another vessel to separate sediment and enhance aromas through aeration.

E – Earthy

Earthy

Describes wine aromas and flavors reminiscent of soil, mushrooms, or wet leaves – common in Old World wines.

F – Finish

Finish

Refers to the aftertaste that remains after swallowing. A long, pleasant finish is often a sign of high-quality wine.

G – Grapes

Grapes

Are the foundation of wine. Different grape varieties (like Merlot or Chardonnay) determine the wine's flavor and style.

H – Hybrid

Hybrid

Grapes are crossbred from two different species to improve resistance and grow in specific climates. Find the perfect pour with our DROPSAVER Wine Pourers.

I – IGP

IGP (Indication Géographique Protégée)

Is a European designation that indicates a wine's regional origin and quality level.

J – Jeroboam

Jeroboam

Is a large wine bottle that holds 3 to 5 liters, often used for aging and celebration wines.

K – Kosher

Kosher

Wines are produced under Jewish dietary laws and supervised by a rabbi, increasingly popular and high-quality.

L – Legs

Legs

Are the streaks left on the inside of a glass after swirling wine – sometimes called “tears” – they can suggest alcohol content.

M – Mouthfeel

Mouthfeel

Refers to the texture and sensation of wine on the palate – smooth, rough, silky, oily, etc.

N – Nose

Nose

Is another term for the wine’s aroma or bouquet – what you smell when you swirl the wine in the glass.

O – Oxidation

Oxidation

Occurs when wine is overly exposed to air, causing it to lose freshness and develop sherry-like aromas.

P – Perlage

Perlage

Refers to the stream of fine bubbles in sparkling wine – quality bubbles are small and persistent. Tip: Our drip-free wine pourers protect the table and the aroma.

Q – Quality Wine

Quality Wine

Typically refers to wines that meet specific legal and regional standards, especially in the EU (e.g., QbA in Germany).

R – Residual Sugar

Residual Sugar

Is the natural sugar remaining in wine after fermentation – influences sweetness level (dry, off-dry, sweet).

S – Sommelier

Sommelier

Is a trained wine professional who manages wine service and advises guests, especially in fine dining.

T – Tannin

Tannins

Are natural compounds in grape skins and seeds that give red wines structure, bitterness, and aging potential.

U – Ullage

Ullage

Is the space between the wine and the top of the bottle – important in older wines as a measure of condition.

V – Vintage

Vintage

Refers to the year the grapes were harvested. Weather in that year greatly influences wine quality and style.

W – Winemaking

Winemaking

Is the process of producing wine from grapes – includes fermentation, aging, blending, and bottling.

X – Xarel·lo

Xarel·lo

Is a white grape variety from Catalonia, Spain, widely used in Cava sparkling wine production.

Y – Yeast

Yeast

Converts grape sugar into alcohol and carbon dioxide during fermentation – can be native or added (cultured).

Z – Zinfandel

Zinfandel

Is a popular red grape variety in California known for its bold, fruity wines with spicy notes and high alcohol.

Discover More

Use this wine glossary as a quick reference and discover more about the fascinating world of wine with every term. For stylish, clean pouring, we recommend our DROPSAVER Wine Pourers.