Find a term by clicking on the appropriate letter.
A B C D E F G H I J K L M
N O P Q R S T U V W X Y
Acetic
Vinegary taste or smell that develops when a wine is overexposed to air.
Acidity
All wines naturally contain acids, which should be in proper balance with fruit and other components. Sufficient acidity gives liveliness and crispness and is critical for wines to age.
Aftertaste
The flavor impression the wine leaves after it is swallowed. Also referred to as the "finish" of a wine. Fine wines have a lingering finish, or aftertaste.
Aroma
The smell of a wine, especially young wines.
Aromatic
A term for wines with pronounced aroma, particularly those redolent of herbs or spices.
Astringent
The "puckerish" quality of high tannin content, which has the effect of drying out the mouth. Many young red wines are astringent because of tannin.
Austere
Somewhat hard, with restrained fruit and character.
Balance
Harmony among the wine's components -- fruit, acidity, tannins, alcohol; a well-balanced wine possesses the various elements in proper proportion to one another.
Big
Powerful in aroma and flavor; full-bodied.
Bitter
Usually considered a fault in but characteristic of such wines as Amarone and certain other Italian reds.
Body
The weight and texture of a wine; it may be light-bodied or full-bodied. Often refers to alcohol content.
Botrytis cinerea
A mold that attacks certain grapes, producing honeyed sweet wines like Sauternes and late-harvest Rieslings.
Bouquet
The complex of aromas that develops with age in fine wines; young wines have aroma, not bouquet.
Breed
Similar to good bloodlines and handling, as in racehorses; the result of soil, grapes and vinification techniques that combine to produce depth and distinctive character in a wine.
Brix
Term used to measure the sugar content of grapes, grape juice (must) or wine. Grapes are generally harvested at 20 to 25 Brix, resulting in alcohol after fermentation of 11.5 to 14 percent.
Brut
Term for dry Champagne or sparkling wine.
Buttery
Descriptor for rich flavor and smoothness of texture, somewhat akin to the oiliness and flavor of butter. More often refers to oak-aged white wines than reds; many Chardonnays and white Burgundies are said to have buttery aromas and flavors.
Featuring...
ChocoVine
If you haven't tried this combination of chocolate and cabernet sauvignon, please stop by and ask for a sample!
This comes from Holland and they have a real hit on their hands. Not available anywhere else in the area.
Decantus Aerators!
Makes a good wine GREAT!
If you haven't tried drinking aerated wine you are in for a special treat! It works great for both white and red wines opening up the true aroma instantly.