Acidity  - Acid is present in all grapes. It gives liveliness and shape
to a wine's flavor and accounts for the crispness and longevity of its aftertaste. It also
helps preserve the wine. When there is too much acid, a wine no longer tastes
""crisp," instead, " it tastes sour."
Acrid - Excess sulfur which causes a
bitter taste or pungent smell.
Albariño (Ahl-ba-REE-n'yo)  - Spanish
white-wine grape from Galicia.
Aleatico (Ah-lay-AH-tee-co) - Red grape
used for an Italian red wine, also found in California.
Alicante Bouschet (Ah-lee-KAHNT Boo-SHAY)
- Red-wine grape of Southern France and California's Central Valley, usually used in
hearty jug wines.
Aligoté (Ah-lee-go-tay) - Burgundian
white-wine grape, considered unimpressive but may turn up in modest white Burgundy of good
value.
Alsace (Al-zahss)  - Northeastern French
province on the Rhine, known for rich dry white wines made from grapes of German heritage,
primarily Riesling and Gewurztraminer.
Alto Adige (AHL-toe AH-dee-jay) -
Northeastern Italian wine region, near Bolzano.
Amarone (Ah-ma-ROE-nay)  - Powerful,
hearty red wine from northeastern Italy.
Amontillado (Ah-MOHN-tee-YAH-doe) - A
dry, rather full-bodied style of Sherry.
Appellation Contrôlée (Ah-pel-ah-syohN cohn-troh-LAY) - Legally defined wine-growing region under French law. The
official designation indicating that prescribed standards have been met in production.
Sometimes the term is used to apply to a wine itself, as in "an appellation.”
Assemblage (ah-sem-BLAHJ) - Champenois
artistry, the hopefully harmonious balance of different varietal wines (chardonnay, Pino
Meunier, Pinot Noir), from different villages and vintages. The result is the cuvee
(kew-VAY), or blend, and is concocted fresh each year.
Auslese (OWS-lay-zeh) - Designated quality
level for German wine made from grape bunches "picked out" (literally) for their
sweetness.
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Bandol (Bahn-dole) -
Southwestern French wine region, once rare but gaining increasing attention for its rustic
reds, particularly those of Domaine Tempier.
Banyuls (Bahn-YOOLZ) - Natural French
dessert wine from the Pyrenees.
Barbaresco (Bar-ba-RES-coe) - Excellent
red table wine made from the Nebbiolo grape in the Piemonte of Northwestern Italy.
Barbera (Bar-BARE-ah) - Grape used to
make hearty red wines in the Piemonte of Northwestern Italy, also California.
Bardolino (Bar-d0-LEE-noe) - Light,
simple red wine from the Veneto in Northeastern Italy.
Barolo (Ba-ROE-loe) - Outstanding,
full-bodied and complex Nebbiolo-based red wine from the Piemonte of Northwestern Italy.
Barsac (BAR-zock) - Sub-region of
Sauternes in Bordeaux, France, making sweet wines similar to Sauternes but generally less
expensive.
Beaujolais (Boe-zho-lay) - Light, fruity
red wine from the region of the same name in Southern Burgundy, France.
Beaumes-de-Venise (BOME da Veh-NEES) -
Southern Rhone (France) region best known for its delicious white dessert wine made from
Muscat grapes.
Beaune (Bone) - Small city in Burgundy,
center of its wine region.
Beerenauslese (BARE-ehn-OWS-lay-zeh) -
Quality rating for very sweet German dessert wines, made, literally, from "individual
grapes picked out" for their sweetness.
Bereich (Beh-RYE'KH) - German wine
region, a rather broad area usually incorporating a number of neighboring villages and
vineyards.
Bordeaux (Bore-DOH) - Major wine region
of Southwestern France, along the Dordogne and Garonne rivers from the city of Bordeaux
downstream to the Atlantic; source of some of the world's greatest table wines made from
Cabernet Sauvignon blended with Merlot, Cabernet Franc and other minor grapes. Bordeaux
from specific delimited sub-regions, from Medoc and Haut-Medoc down to such specific
villages as Pauillac and Margaux, are considered most desirable; wines from the
"right bank" of the river, St.-Emilion and Pomerol, often contain higher
proportions of Merlot.
Botrytis (Boe-TRY-tis) - "Noble
rot," a kind of mold that may appear on late-harvested grapes, causing them to shrink
and dry so the natural sugars become highly concentrated.
Bourgogne (Boor-GON-yeh) - French for
"Burgundy."
Brunello di Montalcino (Broo-NELL-oh dee Mon-tahl-CHEE-noe) - Excellent red Italian wine from Tuscany, a neighbor of
Chianti.
Brut (Broot) - Very dry (unsweet), in
specific reference to Champagne.
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Cabernet Franc (Cab-air-nay FrahN) - French red wine grape, often used in a Bordeaux blend, also
in the Loire and California. Probably best blended, but increasingly trendy as a varietal,
in which blueberry aromas are often descriptive.
Cabernet Sauvignon (Cab-air-nay So-veen-yawN) - One of the noblest red wine grapes, used in Bordeaux, also as
either a 100 percent varietal or in red blends in the U.S., Australia, Chile, Argentina,
South Africa and wherever wine grapes grow.
Cahors (Cah-ORE) - Southwestern French
wine region, not far from Bordeaux, best known for inky-dark red wines made from the
Malbec grape.
Carignan (Cah-reen-yawN) - Red grape from
Southern France, once lightly regarded, but coming into its own with the emergence of
quality wines from Languedoc. Red-fruit character, sometimes peppery like Syrah.
Cava (CAH-bah) - Spanish sparkling wine.
Chablis (Shah-blee) - Excellent white
wine made from Chardonnay grapes in the region of the same name in northern Burgundy. Long
used as a generic term for "white wine" by makers of cheap American jug wines, a
practice that is dying out theses days.
Chambourcin (Sham-boor-saN) - One of the
more palatable red French-American hybrid wine grapes, widely used for making table wines
in Eastern U.S. regions where vitis vinifera grapes don't thrive.
Champagne (Sham-pain) - Sparkling wine,
specifically the type made in the French region of the same name using a traditional
process in which the wine gains its sparkle by a secondary fermentation in the bottle, and
made only from Chardonnay, Pinot Noir and/or Pinot Meunier grapes. Some U.S. wineries
still appropriate the name for their sparkling wines, a practice illegal in Europe; but as
with Chablis, above, and Burgundy, this practice is dying out.
Chancellor (CHAN-suh-ler) - Another
French-hybrid grape used to make hearty red wines in the Eastern U.S.
Charbono (Shar-BOE-noe) - Italian-style
grape used to make a simple, robust red wine in California.
Chardonnay (Shar-doe-nay) - One of the
world's most well-known white wine grapes. Originated in Burgundy, where many argue that
it still reaches its pinnacle, but widely planted in the U.S., Australia and all over the
world. In modern times, "Chardonnay" has become almost synonymous in the mass
market with a generic "glass of white wine." Apple and green-apple aromas are
the classic descriptor, although tropical fruit and pineapple show up commonly, especially
in American and Australian Chardonnays, and when aged in oak -- as New World Chardonnays
often are -- it may add the vanilla, spice and tropical fruit flavors typical of oak.
Chasselas (Shah-s'lah) - White wine grape
best known in dry Swiss whites.
Chateau (Shot-toe) - Roughly equivalent to
"vineyard" or "winery" in French wines.
Chateauneuf-du-Pape (Shot-toe-noof duh Pop) - An excellent, complex red dry wine from the Rhone region of
Southern France, made from a blend of up to 13 specified grapes and boasting a heritage
that reaches back to the Fourteenth Century.
Chelois (Shel-wah) - French-hybrid grape
used in Eastern U.S. wines, makes a rather light and fruity red.
Chenin Blanc (Shay-naN BlaN) - Noble
French grape, most common in the Loire, making very fine white wines both dry and slightly
sweet. Also found in California and elsewhere. Variable in the glass, although pleasant
honeydew, persian and cantaloupe melon
flavors and light muskiness are common.
Chianti (Ki-AHN-tee) - The classic dry
red wine of Tuscany, made from Sangiovese and other grapes near Florence in North Central
Italy. Once dismissed as "pizza wine" and served in wicker-wrapped fiaschi
bottles, it's now more respected as a serious table wine, and has given rise in turn to
pricey "Super Tuscan" wines incorporating Sangiovese, Cabernet Sauvignon and
other non-traditional blends. Chianti Classico is made from grapes grown in the central
part of the region and considered more desirable; Chianti Classico Riserva spends
additional time aging in oak barrels.
Cinsaut (SaN-so) - dark red French grape,
sometimes spelled "Cinsault." Most common in Languedoc, also a parent (with
Pinot Noir) in the South African grape crossing called "Pinotage."
Claret (CLARE-it) - Old synonym,
particularly British, for red Bordeaux.
Classico (CLAH-see-koe) - Legally
delimited central part of an Italian wine region, generally producing wines considered the
region's best. See "Chianti."
Clos (CLOW) - Originally, a walled
vineyard. Often used in French wine names, and with some California imitators.
Collioure (Cole-YOOR) - Dry red wine
from Banyuls in Southwestern France. Dr. Parcé is the most widely sought label.
Concord (CAHN-curd) - American native
grape (vitis labrusca) used in making old-fashioned country-style red wines with
the "Welch's Grape Jelly" aroma and flavor that wine tasters call
"foxy."
Corbières (Cor-b'yare) - A Languedoc
region producing particularly appealing red wines based on Syrah, Carignane and other
varietals.
Cornas (Cor-nahs) - Northern Rhone wine region, making a fine, ageworthy wine
from Syrah.
Cosecha (Coh-SAY-cha) - Spanish for
"vintage."
Côte Rôtie (Coat Row-tee) -
Exceptionally fine, ageworthy red wine from the Northern Rhone, primarily Syrah-based and
named for the "roasted slopes" on which the vineyards grow.
Coteaux du Languedoc (Coat-toe duh Lahn-geh-dawk) - Increasingly desirable dry red table wine from Southern
France, variously using Grenache, Syrah, Cinsaut, etc., individually or in blends.
Côtes-du-Rhône (Coat duh Rone) -
Generic appellation for basic Rhone Valley wines, red and white. Often represent good
value, although some drop to jug-wine status.
Côtes-du-Ventoux (Coat duh VaN-too) -
Neighbor of Cotes-du-Rhone, sometimes offering exceptional quality-price ratio. Look for
La Vieille Ferme, replaced in the mid-'90s by Perrin Reserve.
Crianza (Cree-AHN-zah) - Spanish term for
"aged in oak."
Cru Classé (Croo Clah-say) - Literally
"classed growth," French legalese for a vineyard historically identified as
being of exceptional quality.
Cuvée (Coo-vay) - Literally
"vat," typically means the blend of different grapes that make up a specific
wine.
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Denominación de Origen (Day-nom-ee-nah-SYON day
Oh-ree-HEN) - "Denomination of origin," the
Spanish equivalent of the French "Appellation Controlée," a legally designated
description of a wine based on its origin and content.
Denominazione di Origine Controllata (Day-nom-ee-nah-tzee-OH-nay dee
Oh-ree-GEE-nay Con-troh-LAH-tah) - Usually abbreviated DOC
, the Italian equivalent of "Appellation Controlée." Certain wines, including
Chianti, add "Garantita" (Gah-rahn-TEE-tah) to the phrase as an additional
assurance of quality.
Dolcetto (Dohl-CHET-toe) - Tasty red-wine
grape of the Piemonte in Northwestern Italy, making a delightful wine that's usually light
and fruity, but not sweet as the name (literally "little sweet one") might
suggest.
Domaine (Doh-mayn) - "Estate" in
French; in Burgundy, a domaine may incorporate numerous separate vineyards.
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Edelfäule (Ay-del-foy-leh)
- "Noble rot" in German; see "botrytis."
Einzellage (EYE'N-tzel-lah-geh) - Single
vineyard, in German.
Eiswein (ICE-wine) - Just as it sounds
in English, wine made from late-harvested grapes allowed to freeze on the vine,
concentrating the sugars. Originated in Germany, also becoming a star attraction of the
Ontario, Canada, wine region.
Erzeugerabfüllung (AIR-tsoy-gur-AHB-few-loong) - "Estate bottled" under German wine law.
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Faugères (Fow-ZHER) -
Languedoc region and the red wine made there.
Fendant (FaN-daN) - Swiss dry white wine
made from the Chasselas grape.
Fino (Fee-noe) - Sherry in a dry,
light-bodied style.
French Colombard (Cole-um-bar) -
Productive white-wine grape used primarily in California's Central Valley to make cheap,
neutral jug wines.
Frizzante (Free-DZAHN-tay) - Slightly
sparkling, in Italian wine. Similar to the French "Pétillant."
Fumé Blanc (Foo-may BlahN) - U.S.
synonym for Sauvignon Blanc, invented by Robert Mondavi during the 1970s as a marketing
ploy and widely imitated. Originally denoted a dry style, but any past distinction between
Fumé and Sauvignon is lost.
Furmint (FOOR-mint) - Hungarian
white-wine grape, used to make the renowned dessert wine Tokay (see "Tokay").
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Gamay (Gam-may) -
Red-wine grape of Beaujolais, a light, fresh and fruity red wine from the region of the
same name in Southern Burgundy, France. Source of some confusion, as the grape grown in
California as "Gamay Beaujolais" is actually a clone of Pinot Noir, while the
California grape known as "Napa Gamay" is probably Valdiguié.
Garnacha (Gahr-NAH-cha) - Spanish for
"Grenache," a red-wine grape.
Gattinara (Gaht-tee-NAH-rah) - Excellent
red wine made from the Nebbiolo grape in Northwestern Italy's Piemonte region.
Gewürztraminer (Geh-VERTZ-trah-mee-nur)
- White wine grape best-known in Alsace, Germany, the U.S. West Coast and New York. Highly
aromatic, makes wines (often off-dry to sweet, though less so in Alsace) with much
concentration and "spice" (the literal translation of the German
"Gewurz").
Grand Cru, Grand Cru Classé (GrahN Crew Clah-say) - "Great growth" or "great classed growth."
In France, legal terms for specific vineyards identified as historically producers of
exceptional wine.
Graves (Grahv) - Sub-region of Bordeaux,
named for its gravelly soil, known for both red wines and Bordeaux's most classic dry,
racy whites made from Sauvignon Blanc and Semillon.
Grenache (Gray-NAHSH) - Red-wine grape
commonplace in Languedoc and the Rhone, also California and, as Garnacha, in Spain.
Typically makes hearty, peppery wines.
Grosslage (GROSS-lah-geh) - Literally
"large vineyard," a German wine-law designation for a group of individual
vineyards whose fruit may be assembled into a wine sold under the Grosslage name.
Gruner Veltliner (GREW-ner Felt-LEE-ner)
- Excellent Austrian grape, producing light but crisp and racy dry white wines.
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Halbtrocken (HALP-trock-en)
- "Half-dry" in German; wines intentionally made with less than the typical
amount of residual sugar. See also "Trocken."
Haut-Médoc (Oh May-dawk) - Major
subdivision of the Médoc region of Bordeaux, and source of many of its greatest red
wines.
Hermitage (Air-mee-tahj) - One of the
top wines of the Rhone, usually red (made from Syrah grapes) but also white, allegedly
created by a Crusader who returned from the Holy Land bearing Syrah vines and declaring
that his days of war were behind him and that this vineyard would be his hermitage. Also,
pronounced in English ("HER-muh-taj") the long-time name of Grange Hermitage,
one of Australia's most noteworthy reds; but the "Hermitage" was dropped around
1990 to satisfy European import criteria.
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Jurançon (ZHOO-rahn-sone) - Delicious dry, aromatic wine from the yrenees region of
Southwestern France.
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Kabinett (Kah-bee-NET) -
Lightest and least sweet quality level for German wines.
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Languedoc (Lahn-geh-dawk)
- Southern French region, long lightly regarded as the source of simple table wines, more
recently gaining recognition for wines of interest and value.
Loire (Lwahr) - Northeastern French wine
region along the river of the same name, known for its scenic beauty and impressive
chateaux as well as a wide variety of delicious wines.
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Mâcon (Mah-coN) - Large
region of Burgundy generally known for its good, modest table wines.
Madeira (Mah-DER-ah) - Portuguese island
in the Atlantic off the North African coast, producing an unusual fortified wine of the
same name. Very popular in the U.S. during Revolutionary War times, the Madeira trade was
an important part of the young nation's economy.
Madiran (Mah-dee-raN) - Small but
important Languedoc appellation producing particularly robust, ageworthy red wines.
Magnum - a large wine bottle with the
capacity of two ordinary bottles. Wines age more slowly in large bottles and fine wines
from especially great vintages are often at their best when served from magnums.
Malbec (Mahl-bek) - Red-wine grape used
as a nominal element of the Bordeaux blend, where its intense color and extract add to the
wine's body; also used as primary grape in the inky red wines of Cahors and in some
Argentine reds.
Malvasia (Mahl-va-SEE-ah) - Italian
white-wine grape, often blended with other grapes (including the traditional Chianti),
occasionally seen as a 100 percent varietal.
Manzanilla (Mahn-za-NEE-yah) - A dry
style of Sherry, similar to Fino, made in a particular seaside village where the
environment allegedly adds a saltwater tang to the wine.
Marechal Foch (Mah-reh-shal Fosh) -
French-hybrid grape used to make red wines in the Eastern U.S.
Margaux (Mahr-goe) - One of the top
sub-regions of the Medoc in Bordeaux, centered on the first-growth property that shares
its name.
Marsanne (Mahr-sahn) - Excellent
white-wine grape of the Rhone, increasingly planted in California.
Mataro (Mah-TAH-roe) - Spanish name for
Mourvèdre (see Mourvèdre).
Mavrodaphne (Mahv-roe-DAHF-nee) - Greek
red-wine grape usually used in a sweet, strongly fortified dessert wine that can represent
very good value.
Médoc (May-dawk) - The peninsula between
the Gironde River and the sea, center of the Bordeaux vineyard area. See
"Haut-Médoc."
Merlot (Mare-low) - Very good red-wine
grape, a key player in the Bordeaux blend, more recently grown as a varietal in its own
right, especially in California and, increasingly, Washington State. Because it makes a
smooth and mellow red wine, it has become an "entry" wine for new red-wine
drinkers, especially those inspired by recent publicity about red wine's purported
benefits for cardiovascular health. Accordingly, in recent years, for many people, "a
glass of Merlot" has become all but synonymous with "a glass of red wine."
Black-cherry and herbal flavors are typical.
Minervois (Mee-nehr-vwah) - Languedoc
wine region, source of inexpensive, fruity red wine.
Mise en bouteille (Meez ahn Boo-tay) -
Literally, "put in bottle" in French. " Mise en bouteille au Château "
has legal significance, meaning "estate bottled," wine made by, and from grapes
grown on the property of, the winery.
Mosel, Moselle (Mo-ZELL) - Beautiful
German river valley, tributary of the Rhine, source of some of the nation's best white
wines made from Riesling grapes. Also in Luxembourg, where a small amount of wine is
produced.
Mourvèdre (Moor-VED'rr) - Red grape
commonplace in Southern France, Languedoc and the Rhone, also Spain (where it is known as
Mataro) and, increasingly, California. Rich in color and extract, it often imparts earthy
aromas to the wine; one common descriptor is "tree bark."
Müller-Thurgau (MEW-lehr Toor-gow) -
Relatively modern grape, perhaps a Riesling-Sylvaner cross, widely planted in Germany.
Originally thought to be a cross between Riesling and Silvaner, and sometimes designated
"Riesling x Silvander on a wine label. It tends to make a simpler, lighter wine than
Riesling. Also a mainstay of England's small vineyard industry.
Muscadet (Moos-cah-day) - A light, dry
Loire white wine made from a grape of the same name (alternatively named Melon
("May-lawN"), sometimes showing a light musky or cantaloupe quality.
Muscat (Moos-caht) - Aromatic, ancient
grape, considered by some to be an ancient ancestor of most other vitis vinifera
grapes; makes wines, often sweet and always fruity, with a characteristic grapefruity and
musky (as the name implies) aroma.
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Nebbiolo (Nay-BYOH-low) -
Noble grape of Northwestern Italy's Piedmonte region, source of such powerful and
ageworthy red wines as Barolo, Barbaresco and Gattinara. Typical aroma and flavor
descriptors include "violets" and "tar" and intense black fruit.
Nouveau (Noo-voe) - Literally
"new" in French, most often seen in "Nouveau Beaujolais," the first
wine of the new Beaujolais vintage, first sold by tradition on the third Thursday of
November and best consumed before the end of that year.
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Oloroso (Oh-loe-roe-soe)
- Spanish, literally "fragrant." One of the two broad categories of Sherry, the
other being Fino (above). Olorosos are typically dark and full-bodied, in contrast with
the light Fino; most are made sweet, but dry Oloroso (like the Emilio Lustau Don Nuño)
can be a revelation.
Optima (OP-tee-mah) - Modern German
grape, a Sylvaner, Riesling, Müller-Thurgau cross. Primarily a blending grape but turns
up occasionally as a varietal.
Orvieto (Orv-YEH-toe) - Dry white wine
from the ancient town of the same name in Umbria, Italy, between Rome and Florence.
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Passito (Pah-SEE-toe) -
Italian wine-making process in which harvested grapes are placed in a dry room
(traditionally on straw mats) to dry into raisins before being pressed. The procedure
concentrates the sugars in the grape juice, and is usually used to make sweet wines,
although one of the finest -- Amarone (see Amarone) -- is usually dry.
Pauillac (Pow-yahk) - Village of the
Haut-Medoc in Bordeaux, central to perhaps the world's greatest vineyard region.
Penedès (Pay-nay-DEHS) - Good Spanish
wine district near Barcelona. Dominated by the Torres winery.
Perequita (Pay-reh-KEE-tah) - Portuguese
grape, produces hearty, robust dry reds.
Pétillant (Peh-tee-yahN) - Like the
Italian "frizzante," slightly sparkling, perhaps sensed merely as a prickling on
the tongue without actual bubbles being visible.
Petit Verdot (Peh-tee Vehr-doe) - Red
wine grape, fine quality but a minor player in the Bordeaux blend.
Petite Sirah (Peh-teet See-rah) -
California red grape, probably the same as the Durif of the Rhone. Makes an inky-dark red
wine that can last forever, but typically one-dimensional in flavor, with the warm, plummy
notes typical of grapes grown in a warm climate.
Phylloxera (fil-LOX-er-rah) - Plant louse
that can devastate vineyards; virtually wiped out the French wine industry during the
1860s and 1870s (after being accidentally exported on vines from the U.S.), and remains a
problem today in Northern California, where many vineyards are now being replanted on
louse-resistant roots.
Piemonte (Pee-eh-MAWN-tay) - Also
"Piedmont," literally "the foot of the mountains," Northwestern
Italian wine region in the Alpine foothills, producer of some of the world's greatest red
wines.
Pinot Blanc (Pee-noe BlahN) - White wine
grape, making a dry, full white wine that some liken to Chardonnay, but typically medium
in body and sometimes showing melon scents.
Pinot Gris (Pee-noe Gree) and Pinot Grigio (Gree-joe) - French and Italian names, respectively, for the same grape,
typically making a dry and very crisp and acidic white wine, often with a light musky
aroma, well-suited to accompany seafood. Common in Alsace, Northeastern Italy, and
increasingly Oregon, where it
takes the French name.
Pinot Meunier (Pee-noe Mehr-n'yay) -
Relatively uncommon as a varietal, but frequently used in the Champagne blend.
Pinot Noir (Pee-noe Nwahr) - Classic red
grape, widely accepted as one of the world's best. Burgundy is its home, and it has proven
difficult to grow and vinify well elsewhere, but California and Oregon increasingly hit
the mark, and wine makers in many other parts of the world are still trying. At its peak,
it makes wines of incredible complexity. Cherries and "earthy" qualities are
typical. Known for its "velvety" texture.
Pinotage (Pee-noe-tahj) - A cross between
Pinot Noir x Cinsaut of the Rhone, grown commercially only in South Africa, where it makes
a fruity, dark red wine with an odd earthy character often described as
"paintbox."
Pomerol (Paw-mehr-ahl) - Noteworthy
village on the right bank of the Dordogne, opposite the Haut-Médoc, known for its
Merlot-based red wines, particularly the cultish Chateau Pétrus.
Pouilly-Fuissé (Poo-yee Fwee-SAY) -
White Burgundy, Chardonnay-based, made in the region of the same name. Especially popular
in the U.S.
Pouilly-Fumé (Poo-yee Foo-MAY) - Loire
white made from Sauvignon Blanc, dry and very lean and tart; like Sancerre (see below), an
excellent seafood wine.
Priorato (Pree-oh-RAH-toe) - Wine region
of Northeastern Spain, near Barcelona, gaining an increasing reputation for very hearty,
dark red wines.
Provence (Pro-vahNs) - Wine region of
Southern France along the Mediterranean coast, south of the Rhone region and east of
Languedoc.
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Qualitätswein mit Prädikat (Kval-ee-TEHTS-vine mit
PREH-dee-kaht) - Often abbreviated "QmP"
for obvious reasons, this is the highest quality rating for German wines.
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Recioto (Ray-CHO-toe) -
Wine from the Veneto region of Northeastern Italy, made from especially ripe grapes. The
juice is further concentrated by the "passito" process in which freshly
harvested grapes are allowed to dry into raisins before they're pressed and fermented.
Usually sweet, although the well-known style Amarone is dry. See also "Ripasso."
Reserva (Ray-zair-vah) - Spanish legal
term for wines aged before sale; for reds, at least three years, including at least one
year in wooden barrels. The Italian "Riserva" is similar, but note that the
English "Reserve" has no legal significance and may mean anything the winery (or
its advertising agency) wishes.
Rheingau (RINE-gow) - German wine region
along the Rhine ("Rhein" in German) where steep vineyards face directly south
along an east-west stretch of the river and thus are considered some of the most favored
of the region. The neighboring Rheinhessen (Rine-HESS'n) and Rheinpfalz (Rine-PFALTZ,
sometimes abbreviated to "Pfalz") regions are also well regarded.
Rhône (Rone) - Great French wine region
along the river of the same name. Best known for hearty red wines based on Syrah, Grenache
and others, with a wine history certainly going back to the 14th Century, and at least by
local legend, to the Romans.
Ribera del Duero (Ree-BEHR-ah dell Doo-AY-roe) - Challenging Rioja (below) for the title of Spain's greatest
red wine, these Tempranillo-based reds -- particularly the fabled Vega Sicilia -- can last
and improve for decades.
Riesling (REESE-ling) - The classic
German grape of the Rhine and Mosel, certainly ranks with Chardonnay, Cabernet Sauvignon
and Pinot Noir among the most noble wine grapes. Germany's great Rieslings are usually
made slightly sweet, with strong, steely acidity for balance, a style of wine so variant
from the French, Italian and U.S. tradition that it requires a real paradigm shift for
many of us to enjoy; but objectively, the greatest German Rieslings stand comparison to
the best the world has to offer. Alsatian Riesling is also excellent, though usually made
in a different style, equally aromatic but typically stronger and usually dry or nearly
so.
Rioja (Ree-OH-hah) - Perhaps the best
red wines of Spain, grown in arid, mountainous Northern Spain and named for the Rio Oja
river there. The wines are made from Tempranillo and other grapes, are often aged in oak,
and trace some heritage to Bordeaux, from where many wine makers emigrated after the
phylloxera scourge of the mid-19th Century.
Ripasso (Ree-PAH-soe) - Unusual
wine-making practice of Valpolicella, in which wine made during the recent vintage is
reserved, then placed atop the pressed grapeskins and lees in the vats just used for
Amarone and allowed to ferment further in contact with those skins, thus acquiring
additional body, extract and flavor.
Riserva (Ree-SEHR-vah) - Under Italian
wine law, a wine aged for a designated period before bottling; regulations vary from one
region to another in terms of the exact period and whether wood aging is required, but are
always specific. (See also "Reserva," above.)
Rosé (Roe-zay) - Pink wine,
traditionally made not by blending red and white juice (although some inexpensive wines do
this), but by using red grapes and removing the skins from the fermenter before they have
had time to impart much color. Also sometimes labeled "Vin Gris" ("VaN
Gree," literally "gray wine") and, among popular, low-cost American pink
wines, "blush." Although the blush fad included many forgettable wines, a good,
dry, crisp rosé or vin gris can be a refreshing treat on a hot summer day.
Rosso di Montalcino (ROE-soe dee Mon-tahl-CHEE-noe) - "Little brother" to Brunello (see Brunello), a
good dry Italian red from Tuscany, requiring no aging in wood and permitted to be sold
with less aging; often particularly good value.
Roussanne (Roo-sahn) - White Rhone grape,
often grown with and blended with Marsanne, but somewhat supplanting the latter for
economic reasons -- it is considered more productive and easier to grow.
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Saint-Chinian (SahN Shee-nee-ahN) - Another once little-known and lightly regarded region of the
Languedoc gaining new attention in recent times as the wines of this region become more
well-known.
Saint-Emilion (San'Tay-meel-yon) -
Bordeaux region on the right bank of the Dordogne, upriver from Pomerol, and like the
latter, best known for its red wines made with Merlot and sometimes Cabernet Franc
dominating the blend.
Saint-Estephe (San'Tes-teff) - Northern
portion of the Haut-Médoc in Bordeaux, producing wines considered somewhat less
"refined" than Pauillac to the south (there are no first growths in
Saint-Estephe), but still generally excellent, and perhaps more affordable.
Sancerre (SahN-sehr) - Loire village
known for deliciously dry and tartly acidic white wines made from Sauvignon Blanc, a
classic match with oysters.
Sangiovese (Sahn-joe-VAY-zeh) - The
predominant red-wine grape of Tuscany in Central Italy, primary player in the Chianti
blend; also sometimes used as a varietal there and in California. Makes a hearty, dry red
with flavors of black cherries, often with a characteristic orange glint in the color.
Sauternes (So-TAIRN) - Great French
dessert wine from the Bordeaux district of the same name, made from a blend of Sauvignon
Blanc and Semillon grapes harvested late and usually affected by botrytis, (see Botrytis).
The most famous (and expensive) rendition is Chateau d'Yquemm although there are many
other excellent examples.
Sauvignon Blanc (So-veen-yawn BlahN) -
Noble white grape, native to the Loire and Bordeaux (where it is usually blended with
Semillon); also widely planted in the Western U.S., South America, Australia and New
Zealand and elsewhere. The wine comes in many styles, depending largely on canopy
management or leaf pruning (shaded grapes make a "green," "grassy"
style while grapes exposed to sunlight make a characteristically citric style) and whether
the wine maker chooses to age the wine in oak.
Savennières (Sah-ven-YARE) - Small Loire
region making white wines of exceptionally high quality from Chenin Blanc. One of the few
white wines that doesn't merely benefit from a few years of age but actually needs time to
come into its own.
Scheurebe (SHOY-ray-beh) - Modern German
grape, a Riesling x Sylvaner cross, still rather uncommon but seen increasingly in
sweeter, late-harvest wines from the Rhine. The better examples resemble Riesling, with a
raisiny fruitiness.
Sémillon (Say-mee-yoN) - White wine
grape, native to Bordeaux and used there primarily in a blend with Sauvignon Blanc;
increasingly seen as a varietal in the U.S. and Australia, where it makes a soft,
medium-bodied, sometimes pleasantly musky white wine.
Seyval Blanc (Say-vahl BlahN) -
French-hybrid grape so widely used to make white wines in the Eastern U.S. that it's
sometimes jokingly called "Indiana (or fill in your state of preference)
Chardonnay." It makes a dry, crisp white wine that's often aged in oak to enhance its
otherwise rather neutral "vinous" flavor.
Shiraz (Shee-rahz) - Australian synonym
for Syrah, now also turning up on occasion in South Africa.
Sommelier (Soh-mell-yay) - The wine waiter
in a restaurant.
Spätlese (SHPAYT-lay-zuh) - Literally
"late-picked," the ripeness level of German QmP wines between Kabinett and
Auslese (see also, Kabinett and Auslese).
Spumante (Spoo-MAHN-tay) - Literally
"foaming," Italian for sparkling wine, usually seen in combination with its
source, as in "Asti Spumante."
Sylvaner (Sill-VAH-ner) - German grape (sometimes spelled Silvaner
there), considered secondary to Riesling in quality but planted widely as a blending
grape. Vinified as a varietal, it makes a light, fruity quaffing wine.
Syrah (See-rah) - The classic Rhone red
grape allegedly brought back from Shiraz in Persia by the 14th-Century crusader Gaspard de
Sterimberg. Blended in Chateauneuf-du-Pape and standing alone in Hermitage, Cote-Rotie and
other Rhone reds, it makes tannic, ageworthy wines easily identified by a very
characteristic floral black-pepper fragrance.
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Tempranillo (Temp-rah-NEEL-yo) - Excellent Spanish red-wine grape. Black fruit is the usual
descriptor, although most Tempranillo-based wines show spicy oak as an integral component,
and are also characterized by the hearty, robust and acidic structure that the grape
imparts.
Terroir (Tehr-wahr) - Literally
"soil" in French, a term widely used by wine hobbyists (sometimes as gout de
terroir) in reference to the flavors and aromas that soil and geography impart to a wine.
Tinto (TEEN-toe) - Spanish term for red
wine.
Tocai Friulano (Toh-KYE Fr'yoo-LAH-noe) -
Italian white-wine grape grown in the far Northeast, no kin to Hungarian Tokay, but
capable of producing a delightfully distinctive and aromatic white wine with a unique
floral scent; also occasionally seen in California.
Tokay (Toe-KAY) - Respected Hungarian
dessert wine, reaches its pinnacle in Tokay Aszù ("Ah-zhu"), the sweetest
style, affected by botrytis.
Torrontés (Tohr-ROHN-tayss) - White
grape from Galicia in Spain, gaining recent there and in Argentina for producing racy and
aromatic white wines of real character.
Trebbiano (Treb-YAH-no) - Widespread but
rather forgettable Italian white grape, producing a neutral dry white wine.
Trentino-Alto Adige (Tren-TEE-noe Ahl-toe AH-dee-jay) - Mountainous wine region of the Italian North, reaching the
Alpine foothills above Trentino and Bolzano. Best known for excellent dry whites.
Trocken (TROCK-en) - German for
"dry." Usually seen on the label of modern efforts to produce traditional German
quality wines in a new style without residual sugar, more closely approximating the French
and Italian style of dry table wines.(see also Halbtrocken).
Trockenbeerenauslese (TROCK-en-BEHR-en-OWS-lay-zeh) - Tongue-twisting name for the sweetest and most expensive
quality level of German wine, literally "dried individual grapes picked out,"
hand-selected and botrytis-affected.
Tuscany (TUSS-can-ee) - Wine region of
Central Italy, surrounding Florence, ancient home of Chianti, Brunello and Vino Nobile,
also increasingly known for modern, pricey "high-tech Tuscans" made using
creative blends of the local grapes, Cabernet and others.
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Valpolicella (Vahl-poe-lee-CHELL-ah) - Lightweight but refreshing red wine from the Veneto of
Northeastern Italy. As Recioto della Valpolicella, a thoroughly different wine, powerful
and robust, may be sweet or dry (Amarone).
Valtellina (Vahl-tell-LEE-nah) - Northern
Italian wine region in Lombardy, on the Swiss border, making excellent red wines from
Nebbiolo and other grapes.
Varietal (Vah-RYE-uh-tal) - Wine named for
the specific grape from which it is made, such as Cabernet Sauvignon, Merlot, Pinot Noir
or Chardonnay.
Vendange (VawN-dawN) - French for vintage.
"Vendange Tardive" [Tahr-Deev] is "late harvest" or "delayed
harvest".
Vendimia (Vehn-DEE-mee-ah) - Spanish for
"vintage."
Veneto (VAY-nah-toe) - Wine region of
Northeastern Italy, around Venice and Verona.
Veraison (Vay-ray-zoN) - First appearance
of color in ripening grapes.
Verdicchio (Vehr-DEEK-yo) - Italian
white-wine grape from the Adriatic coast of Central Italy; at its best, tart and suffused
with an appealing bitter-almond quality.
Vernaccia di San Gimignano (Vehr-NAHCH-ya dee Sahn
Jee-mee-NYAH-noe) - Dry white wine of ancient
heritage from the picturesque Tuscan village of San Gimignano. The town is known for its
many towers; the wine, at its best, is crisp and dry and pleasantly bitter in the finish.
Vidal Blanc (Vee-dahl BlahN) -
French-hybrid white-wine grape widely used in Eastern U.S. wines, sometimes crisp and dry
but with a sometimes unfortunate pine resin or turpentine quality.
Vignoles (Vee-NYOLE) - Also Ravat 51, a
French-hybrid white-wine grape seen in the Eastern U.S. One of the most successful French
hybrids, in my opinion; I've seen it vinified as a luscious sweet wine and also, with
lightly toasted oak, as a full-bodied dry white of real quality.
Villard Blanc (Vee-yar BlahN) - Yet
another white French-hybrid grown in the Eastern U.S. Usually rather neutral in quality.
Vin Gris (VaN Gree) - Pink wine (see
Rosé).
Vin de Pays (VaN deh Pie-ee) - Literally,
"wine of the country," a category of French wines considered lower in status
than Appellation Controllée, but because it's considered less "desirable," may
offer particularly good value if well-chosen.
Vinho Verde (VEEN-yoh VEHR-day) -
Literally "green wine," a reference to youth rather than color; a refreshing,
light and often slightly sparkling Portuguese white wine. Always look for the youngest
available, preferably no more than a year old.
Vino Nobile di Montepulciano (Vee-noe NOH-bee-lay dee
Mohn-tay-pool-CHAH-noe) - Excellent Tuscan red wine made
from a blend of Sangiovese and other red grapes; neighboring to Chianti but distinctly
different.
Vintage (VIN-tij) - For wines so
designated, the year in which the grapes were grown.
Viognier (Vee-ohn-yay) - Long a
seldom-seen grape used only in the rather rare French Condrieu and Chateau-Grillet, this
white grape is gaining considerable attention as a varietal in California and Southern
France. It makes a light, lean wine with a very characteristic floral scent, not meant for
aging but best consumed early.
Vitis Vinifera (Vee-tis Vi-NIFF-eh-ra) -
Grape species including virtually all of the most desirable wine grapes, including
Cabernet Sauvignon, Pinot Noir, Chardonnay, etc.
Vouvray (Voov-ray) - Outstanding Loire
white, based on Chenin Blanc; table wines may range from dry through slightly sweet, and
it also makes spectacular dessert wines.
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Wein (Vine) - German for
"wine."
White Riesling (Reese-ling) - Sometimes
seen in the U.S. (and required in Oregon) for Riesling. "Johannisberg Riesling"
is also often used as a California marketing term to heighten the grape's German heritage.
White Zinfandel (Zin-fahn-DELL) -
"Blush" wine, usually California, usually simple and often slightly sweet, made
by removing red Zinfandel grapes from the juice before they impart significant color. See
Zinfandel, below.
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Zinfandel (Zin-fahn-DELL)
- Declared the American wine grape because it reaches its highest level in California,
it's now been shown to be the same as the Southern Italian Primitivo, and it's thought
that both may go back to an earlier Balkan progenitor. At its best, it makes an
exuberantly fruity, ripe and big red wine full of mixed blackberry and raspberry scents
(known botanically as "bramble fruit").
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