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 – 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.

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.

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.

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