Bibendum

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Bibendum

Wine Glossary

Over 80 wine terms, explained simply and linked to our catalog.

Tasting & sensation

Acidity
The crisp character of a wine.
Aftertaste
The flavour that remains in the mouth after the wine is tasted, spit or swallowed, also called "finish". This is among the most important factors when deciding on any given wine’s character and quality. An outstanding wine would have a complex and long aftertaste.
Aroma
Aromas are smells, which are originally found in the grapes, in contrast to the term “bouquet”, which usually refers to the smells acquired during bottle-ageing.
Balance
A wine is referred to as balanced when its structural and flavour elements are harmonious and no single element dominates the remaining ones. The so-called "hard" components – tannins and acidity balance the "soft" components – sweetness (and fruitiness) and alcohol (as well as poly-alcohols).
Body
The impression of fullness and weight on the palate following from the combination of acidity, alcohol, sugars and minerality feel of a wine. This why terms such as light-bodied, medium-bodied and full-bodied are used as descriptors. The flavours of a wine are also judged on the palate. Although fuller-bodied wines easily are more impressive in the mouth this does not directly indicate that they are of higher quality compared to a lighter-bodied wine.
Bouquet
The smell that a wine develops after it has been bottled and aged. Most appropriate for mature wines that have developed complex flavours beyond basic young fruit and oak aromas.
Complexity
A descriptor used for very good and outstanding wines, demonstrating flavour intensity and richness, depth, structure, balance, harmony and elegance.
Elegance
A descriptor used to denote wines with finesse, harmony, and balance as opposed to highly-extracted, powerful and forward wines.
Nose
The aromas and the character of a wine as determined by the olfactory sense.
Palate
The flavour or taste of a wine in the mouth. It can be divided into a front palate, a midpalate and a back palate as the wine travels through the mouth as different receptors can process different tastes, such as sweetness or bitterness.
Rich
Describes wines aroma or flavour profile as generous and pleasant. It may often refer to the complexity of a wine or its body being fuller, juicy and round.
Structure
The body of a wine has structure and it is related to its mouthfeel. Acidity, alcohol, sugar and tannin are all components of structure.
Sweetness of a wine
The level of residual sugar in the wine once fermentation s completed. However, this perception of taste is directly related to the perceived levels of acidity and alcohol within the wine, including the amount of tannin that are present. It is also important if the wine is sparkling (see also Sparkling wine) or still (see also Still wine).
Tannins
These are polyphenols, mostly present and noticeable in red wines, that are come from the skins, seeds/pips and stems, as well as the contact with oak barrels. Tannins are an important structural component that contribute to the texture and mouthfeel for a wine and just like acidity they are a natural preservative and help wine age and develop.
Typicity
Measures how well a wine reflects the characteristics of its grape variety, style and/or terroir.

Flavour & aroma descriptors

Clean
A term used to describe a wine that is fresh on the palate and free of any off-taste.
Floral
Literally, having the characteristic aromas of flowers – usually small white flowers, jasmine, orange blossoms, acacia, etc. This term is most commonly use to describe white wines.
Fruity
Describes a wine that has flavours of fruit or fruits. They can be divided into different groups such as stone fruits, tropical fruits, etc.
Herbaceous
Describes a wine with aromas and flavours of herbs. It is considered a typical note in many wines such as Sauvignon Blanc and, to a lesser extent, in some reds such as Cabernet Sauvignon.
Lively
Describes wines that are fresh, vivacious and often crisp and fruity.
Silky
A descriptor for a wine with an very smooth mouthfeel.
Smoky
A descriptor for aromas associated with secondary aromas (see also Secondary Aromas) or barrel ageing. Usually it adds complexity and a pleasant smoky character to a wine.
Umami
Often referred to as the fifth taste it is associated as a taste contained in cooked mushrooms, cured meats, dried tomatoes and soy sauce. This taste tends to bring out tannins in wines.

Terroir & viticulture

Clone
A group of vines originating from a single, individual plant that has been propagated from a single source. Clonal selections are made because of the unique characteristics of the grapes and the wines that can be produced from them, including the factors of flavour variation, yields and adaptability to growing conditions and climate of the vines.
Harvest
The process of picking grapes, either by hand or by machine. It is often assumed that hand picking is a more expensive method but this is not always the case. The time period when the grapes are picked is different for the two hemispheres because of the different seasons - usually harvest takes place September through October in the Northern hemisphere and March through April in the Southern hemisphere. Due to global warming grapes are ripening earlier in many regions of the world.
Hectare
A quantity of land equivalent to 10,000 square meters or 2.47 acres. This measure is used frequently in Europe to define vineyard size.
Late Harvest
On wine labels this term indicates that a wine has been made from grapes picked later than normal and at a higher sugar (Brix) level than normal. It is often associated with botrytized and dessert-style wines (also see Dessert wine).
Non-Vintage
Often referred to as NV, the term describes a wine blended with grapes coming from more than a single vintage. This allows the winemakers in Champagne and other sparkling wine producng regions to preserve the house or estate’s style from year to year. In addition to Champagne, Port (non-vintage ones) and Sherry (since a Solera system is used) can be non-vintage, in that case, fortified wines.
Old Vines
Some wines are made from the grapes of vines that are 50 or even 100 years of age. These vines have naturally low yield, characterized by concentrated fruit, usually resulting in a more complex wine.
Phylloxera
A type of root lice that attacks Vitis vinifera roots. In the late 19th century, they devastated the vineyards of most regions of Europe and harmed many other wine-growing regions. Because of this, most European vineyards are nowadays planted on American rootstocks that are resistant to the lice.
Single Vineyard
A wine derived from one single vineyard site. These wines are usually considered superior to their multi-vineyard wines and they are believed to express more evidently the unique characteristics of the particular terroir (see also Terroir).
Terroir
A French term describing the interaction between the factors affecting soil, topography, climate, grape variety and the human element in a specific site, resulting in a wine distinctive character.
Vintage
States the year in which the grapes were grown. Usually it is required that the vintage is stated on the label except for non-vintage wines (see also Non-Vintage).
Vitis Vinifera
The classic European winemaking species of grape. The use of Vitis Vinifera for winemaking within the European Union is strictly defined as it is in many other parts of the world.

Grape varieties

International variety
A grape varieties grown in many major wine regions around the world such as Cabernet Sauvignon or Chardonnay.
Noble Grape Varieties
Different sources provide different lists of grape varieties considered to be “Noble Grape Varieties” regarding varieties used in wine production only. Pertaining to the list are the classic grape varieties, originating in the Old World (see also Old World), which have the potential to make outstanding wines. The red/black noble grape varieties include Cabernet Sauvignon, Merlot, Pinot Noir, Syrah (Shiraz in the Southern Hemisphere) as well as Nebbiolo and Sangiovese. The white noble grape varieties include Chardonnay, Sauvignon Blanc, Sémillon, Chenin Blanc, Riesling and Gewürztraminer (also spelled Gewurztraminer).
Varietal Wine
A wine made from a single grape variety.

Winemaking

Ageing
The storage of wine in barrels (of all sizes), tanks (stainless steel, cement, etc.) and bottles for a period of time. This process allows wine components to become more harmonious and develop additional complexity that are often discussed as secondary and tertiary aromas and flavours.
Barrel Aged
Describes a wine that has spent a period of time in barrels before bottling. This does not mean barrel fermented (see Barrel Fermented). Barrel ageing affects wine in numerous ways—the flavours in blended wines harmonize, tannins in red wines soften and in white wines tannins are addes while the body of such a wine becomes richer and fuller-bodied. Ageing in new oak barrels (barrels that are used for a period of about 3 vintages usually) can add aromas and flavours of spices, vanilla, coconut and smoke.
Barrel Fermented
Describes a wine that has been fermented in barrels (usually barrique-sized, not much larger). It is a laborious process with many risks in terms of winemaking and is mainly used for some styles of white wines.
Bâtonnage
A French term used universally for describing the stirring of the lees during the ageing and maturation of wines.
Biodynamic
A way of farming that combines principles of organic farming and ideas developed by an Austrian philosopher called Rudolf Steiner in the beginning of the 20th century. These concepts include the use of manure and compost as a substitute for artificial fertilizers, introducing livestock into the vineyards and following an astrological calendar for many of the vineyard-related procedures.
Blending
The process of combining ready wines of different vessels and/or different grape varieties. Wines can be blended to achieve e a more complex or harmonious or wine. Red Bordeaux is often used as an example where the different grapes in the region can be used to contribute with their own characters to the final Bordeaux blend.
Fermentation
The process by which yeast converts sugar into alcohol and carbon dioxide while releasing heat. This transforms grape juice into wine.
Filtering
Pumping wine through a filter in order to remove leftover particles. Most wines are filtered to achieve clarity and stability but some winemakers (or enologists – see also Enologist) believe that flavours and complexity are lost through this process and may choose not to filter their wines.
French Oak
The traditional wood used for wine barrels which adds flavours of vanilla and spices to a wine when new. It can be used for both red and white wines. This is traditionally the most expensive type of oak used in the industry. American oak is a less expensive alternative with more pronounced coconut and vanilla notes.
Maceration
The process of extracting colour, flavours and tannins from the grape skins and solids. The factors affecting the level of extraction include temperature, amount and time of skin contact. It is, therefore, used mostly in the making of red wines.
Malolactic Fermentation
A bacterial conversion that takes place in most red wines and may be avoided on purpose for many white wines. It is a natural process of converting malic acid (a more aggressive acid also found in green apples) into lactic acid (a much softer acid found in milk). This reduces the total acidity of a wine, making it rounder.
Micro-oxygenation
A technique during winemaking to controls the total amount of oxygen that wines (usually reds) are exposed to while in a tank. It is used to prevent oxidation and reduction and often as a substitute for barrel ageing.
Native Yeast
The yeast used for fermentation (also called wild or indigenous yeasts) that occurs naturally on the grapes or is inside the cellar as compared to commercially selected/cultured yeast. Some winemakers argue that native yeasts are more authentic and they can often be used in making organic and biodynamic wines, but the majority of producers prefer to stick to the reliability of cultured yeasts to fully carry out the fermentation process.
New Oak
Refers to the first time an oak barrel is used. At this first filling the barrel has the most powerful impact on the wine while with any consecutive filling the impact of the flavours and tannins that the barrel adds to the wine decreases. After the third year of usage the barrel is considered a neutral vessel that does not add much to the wine but is still an important ageing technique which is why some tasting sheets would use the term “aged in old wooden/oak barrels/vats”. However, the impact of the barrel on a wine also depends on the level of toasting and the way the barrel is treated between fillings.
Organic Wine
Different organizations certify wineries and their process as organic, resulting in very different sets of characteristics that can be associated with such certification in different countries. In most cases “organic” means that the use of synthesized fertilizers, herbicides, fungicides and pesticides is prohibited. This usually means a lot of extra work for agronomists in the vineyard. During winemaking, natural/indigenous yeast and lower amounts of sulfur dioxide (that are regulated by most certification bodies) are usually used.
Skin Contact
When grape are soaked in grape juice or fermenting must in order to add colour and flavour to the wine.
Sur Lie
Wines that are aged sur lie (or "on the lees", also called fine lees) are kept in contact with the dead yeast cells and are not racked or filtered. This technique originated in Burgundy and was used for Chardonnay. It is still used is primarily for white wines to add complexity and mouthfeel.
Vinification
A commonly used synonym for "winemaking." It is the process of making wine from grapes, beginning with the crushing process during harvest and ending with the fermented juice when it is ready to be aged or released from the winery.

Style & colour

Dessert wine
A term used to indicate a sweet wine. Different countries and regions have different definitions and requirements for dessert wines. Browse in catalog →
Eiswein
A term used in the official German classification to describe a wine made from grapes that have been partially dehydrated and frozen on the vine. In other countries these wines are called ice wines. Since the water in the grapes freezes, what is left in the berry are extremely concentrated flavours, sweetness and acidity. These wines are usually very expensive and come in half bottles of 375 ml. (or even smaller ones) because of the small amount of resulting wine from the yield and the number of right conditions that need to be present in order to produce such a wine.
Fortified
Describes a wine whose alcohol content has been increased by the addition of brandy or neutral spirits. The most famous categories of fortified wines are Port, Sherry and Madeira. These wines may be dry or sweet.
Noble Rot
Often referred to as Botrytis cinerea, noble rot is a valuable mold that grows on ripe grapes only under specific climatic conditions. The mold breaks the grape’s skin, dehydrating it and leaving the berry to become raisinlike. This process concentrates sugars and flavours within the berry, making the wines produced complex, rich, fuller bodied and with a honeyed character. These wines are often high in residual sugar and are semi sweet or dessert wines (also see Dessert wine).
Orange wine
This is a white wine made with extended grape skin contact during fermentation or maceration (similar to the production method used for red wines). This often gives an orange hue to the finished wine but many orange wines can have an intense lemon colour or exhibit some brown hues. The skin contact also adds tannins to the wine. The practice is very old but nowadays the most popular regions for orange wines are Brda in Slovenia and Friuli in Italy. Many producers worldwide also experiment with orange wines as part of their portfolio. Browse in catalog →
Rosé
Rosés are made from red grapes but the grape juice is only left in contact with the skins for a short period of time (12 to 36 hours). Depending on the time allowed in contact with the skins, the grape varieties used, the temperature in the vessel and many other factors, the colour of rosé wines can range from pale salmon to bright pink. The most famous style of rosé wines comes from Provance and the wines are traditionally pale salmon in colour, light and with pronounced freshness. Browse in catalog →
Sparkling wine
Effervescent wine as opposed to still wine, containing significant levels of dissolved carbon dioxide. The most famous examples of sparkling wines include Champagne, Cava and Prosecco. Browse in catalog →
Still wine
Wine that is not sparkling, without dissolved carbon dioxide in it that has only gone through alcoholic and, in many cases, malolactic fermentation but no secondary fermentation. Most of the wines in the world are still, dry wines. Browse in catalog →

Regions & classifications

Barolo
One of Italy’s premium red wines made from 100 percent Nebbiolo grapes in Piedmont, Italy. A related wine from the same region, also 100% Nebbiolo, is Barbaresco — typically lighter and more approachable earlier than Barolo. Browse in catalog →
Cava
This is the Spanish term for sparkling wine made using the traditional Method Champenoise of the Classic Method with the second fermentation taking place inside the bottle (not a tank). There are three local grape varieties commonly used in its production called Macabeo, Parellada and Xarel-lo and some wineries nowadays use also Chardonnay and Pinot Noir. Browse in catalog →
Champagne
The name of France’s most established sparkling wines. Also the name of the denominated region Northeast of Paris in which Chardonnay, Pinot Noir, and Pinot Meunier grapes are made into sparkling wine, called Champagne. Browse in catalog →
Charmat
A less expensive production method for sparkling wine in which the second fermentation takes place in a pressurized tank (not inside the bottle). It is also referred to as Tank Method. Sparkling wines made using this method have shorter contact with the lees. Therefore, it is used for sparkling wines with more fruity character such as Prosecco because the used grape variety Glera has a fruity, aromatic character which can be preserved in the wine.
Chianti
One of Italy’s most popular wines based on a majority of Sangiovese grapes and coming from a region by the same name in Tuscany. Browse in catalog →
Crianza
A quality classification used in Spain to defining an ageing requirement for red and white wines. In Rioja, according to the latest legislation this means that reds should be aged for a minimum of two years, with at least one year in barrel, while white and rosé wines should be aged for a minimum of two years, with at least six months in barrel. The next tiers up in strictness are Reserva (minimum 3 years ageing for reds) and Gran Reserva (minimum 5 years) — reserved only for the best vintages. Browse in catalog →
D.O.C. / D.O.C.G.
An Italian regulatory classification system for defining wine regions and wine names, with two tiers. Denominazione di Origine Controllata (D.O.C.) wines meet less strict requirements. Denominazione di Origine Controllata e Garantita (D.O.C.G.) is the higher tier — usually covering a smaller area with stricter yield and grape-variety requirements. Browse in catalog →
Méthode Traditionnelle
The process (also calle Méthode Classique/Classic Method, Méthode Champenoise and metodo classic) during which wine undergoes a secondary fermentation inside a bottle, resulting in bubbles (often referred to as pearls) when the wine is opened. The process begins with the addition of a wine solution of sugar and yeast (called “liqueur de tirage”) to a bottle of still, base wine. This starts a secondary fermentation inside the bottle which produces both carbon dioxide that remains trapped inside the bottle and causes the dead yeast cells (called lees) to accumulate in the neck of the bottle during the riddling process. What follows is that the lees are disgorged from the bottle, and replaced with a solution of wine and sugar, giving the sparkling wine its sweetness (see Brut for the levels of sweetness in Champagne). All Champagne and most high-quality sparkling wines are produced through this process.
New World
The New World is what the countries that have started producing wine more recently compared to the European countries are often referred to. They include the United States, Chile, Argentina, South Africa, Australia and New Zealand. Often, they are also discussed to have “a new world style” which means that they are often more expressive and powerful. Browse in catalog →
Old World
Refers to the countries of Europe where winemaking originated. Usually this means mainly France, Spain, Italy, Germany and Portugal. Browse in catalog →
Port
A sweet fortified wine produced from grapes grown and processed in the Douro region of Portugal. During fermentation, a distilled grape spirit is added to stop the process and increase the alcohol content, while preserving a portion of the sugars present in the grapes. Ruby, the most common style, is generally sweet and fruity. Browse in catalog →
Rioja
One of Spain’s most well-known regions usually for the traditional red wines made from the Tempranillo grape. It is also one of the two Spanish Denominación de Origen Calificada (See also Denominación de Origen Calificada). Browse in catalog →
Sauternes
A sweet white wine from the region of Bordeaux, France made from botrytized Semillon, Sauvignon Blanc and Muscadelle grapes. Browse in catalog →
Super Tuscan
Wines that do not comply with the regulations of Tuscany’s D.O. C. (also see DOC) and D.O.C.G (also see DOCG) requirements. They are usually made using international varieties (see also International Varieties) such as Cabernet Sauvignon and Merlot as opposed to Sangiovese. They need to be labeled as Indicazione Geografica Tipica (see also IGT) no matter how high their quality is. Browse in catalog →

Service & practical

Bacchus
The Roman god of wine.
Blind Tasting
The act of tasting wines without having information about them. It is used in most competitions when judging wines in order to avoid leading the tasters to different conclusions and make the judging process as objective and fair as possible.
Bottle Shapes
A standard wine bottle has a capacity of 750 ml. but it can come in many different shapes traditionally associated with a certain wine region or style of wines. For example, Bordeaux-style wines (red wines often made of blends of Merlot, Cabernet Sauvignon and/or Cabernet Franc or whites made of Sauvignon Blanc and/or Sémillon) are put in Bordeaux bottles with straight sides and high shoulders. Traditionally Burgundy-style wines (from the local grape varieties Chardonnay and Pinot Noir) are bottled in slope-shouldered Burgundy-style bottles. German-style bottles are tall and narrow and are used for wines such as Riesling, Gewürztraminer or Gruner Veltliner. Sparkling wines are also unique not only because of their shape but because they are designed to withstand the pressure of the gas inside of them.
By-the-glass
Denotes the section of a restaurant's wine list that offers wines by the glass.
Corkscrew
The tool used for opening wines closed with some type of cork or other synthetic closure. They come in many shapes and sizes but the most widely preferred option by waiters is a pocket version with two stages of drawing the cork out such as Pulltex’s Pulltap’s model.
Decanting
A technique used to remove sediment from wine before pouring it into a glass. After allowing the sediment to settle by placing the bottle upright a few hours, the wine is poured slowly into a container, called decanter (can also be poured directly into glasses). Sometimes this is done over a candle flame to make the split between the clear wine and the sediment more visible. This process separates the sediment and leaves it inside the bottle. This is also part of the reason why historically Bordeaux bottles (see Bottle Shapes) were designed to have high shoulders where the sediment would remain if the wine needed decanting.
Enophile
A person who loves all things related to wine.
Magnum
A commonly used bottle size that holds 1.5 liters or the equivalent of two standard bottles of wine.
Screwcap
A metal twist on and off closure used on wine bottles. This alternative to cork is the primary closure for wines from Australia and New Zealand of all quality levels. Screwcap closures are used widely not only in New World countries (see also New World). They are often used for wines meant to be consumed in the first year after their vintage.
Sulfites
Usually appears on wine labels (also see Wine label) in the phrase “contains sulfites”. Sulfur dioxide is widely used by winemakers (see also Enologist) to clean equipment and protect against unwanted organisms on the grapes, therefore preserving the wine and protecting it from spoilage. Sulfites also occur naturally during fermentation and are present in a variety of foods we consume. However, since a small amount of them remains in the bottle, according to the legislation of all wine-producing countries it needs to be stated on the label (see also Wine label).
Wine label
The stickers adhered to the sides of a wine bottle. Usually wine bottles have a front and a back label or they are combined into one single wine label. There is official information required to be included on the label, depending on the countries where the wine is produced, bottled and sold.
Wine tasting
The sensory evaluation of wine, encompassing its appearance, smell, taste, mouthfeel, finish length and complexity.