| Acidity
(Food & Wine)
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Acidity gives the wine a crisp firm feel in the mouth. |
| Aerating
(Food & Wine)
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When the oxygen in the air combines with the wine, it opens up the wine's flavors and aromas. |
| Aperitif
(Food & Wine)
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A wine meant to be drunk before dinner. |
| Aroma
(Food & Wine)
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The smell of wine. Aroma generally applies to younger wines and bouquet applies to older wines. |
| Balance
(Food & Wine)
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The relationship between sweetness, acidity, tannin, and alcohol. |
| Barbera
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A red grape from Piedmont Italy. |
| Barrel Aged
(Food & Wine)
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Wine aged in barrel and fermented in stainless steel. |
| Barrel Fermentation
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Unfermented juice went into the barrel and transformed from juice to wine there. |
| Beaujolais
(Food & Wine)
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Red Burgundy wine from the Beaujolais. |
| Blush Wine
(Food & Wine)
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Pale rose-colored wines made from red grape varietals including Zinfandale, Cabernet, and Pinot Noir. |
| Body
(Food & Wine)
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The weight of the wine in the mouth, usually manifested by richness, fullness, or viscosity. |
| Bordeaux
(Food & Wine)
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A wine region in western France names after the fourth-largest French City. |
| Burgundy
(Food & Wine)
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A wine region in eastern France. |
| Cabernet Franc
(Food & Wine)
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Less intense than Cabernet Sauvingnon, this red grape grows in cooler climates and ripens early. |
| Cabernet Sauvignon
(Food & Wine)
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A red grape which brings us several of the great wines of Bordeaux, said to be the mose rewarding wine grape in the world. |
| Malolactic Fermentation
(Food & Wine)
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Secondary fermentation that transforms malic acid, a harsh acid also found in apples, to lactic acid, a milder acid that is also found in milk. This will make the wine softer with a smooth creamy finish. |
| Maturation
(Food & Wine)
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The period following fermentation when the wine settles down and loses its rough edges. |
| Merlot
(Food & Wine)
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Wine grape from Bordeaux that makes a medium to full-bodied red wine. |
| Nebbiolo
(Food & Wine)
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A red grape used in Italy's Barlo and Barbaresco wines. |
| Noble Rot
(Food & Wine)
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Dehydrates the berries, concentrating their sugar and their flavors in the process. When these infected berries are used for the production of wine the result is a sweet, rich and complex dessert wine. |
| Oenophiles
(Food & Wine)
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People who love wine. |
| Old Vines
(Food & Wine)
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Old vines produce lower yields thus the quality of fruit is more concentrated. |
| Palomino
(Food & Wine)
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The main grape used in making sherry. |
| pH
(Food & Wine)
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A measurement of acidity: wines with low pH )approximately 3.4 or less) have a higher acidity and wines with a high pH have a lower acidity. |
| Pinot Blanc
(Food & Wine)
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A white grape from the Alsace region of France. |
| Pinot Gris
(Food & Wine)
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A white grape grown in which makes a medium to full-bodied white wine with low acidity. |
| Pinot Meunier
(Food & Wine)
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A red grape from the Champagne region in France. |
| Pinot Noir
(Food & Wine)
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Red grape from the Burgundy region of France which makes fruity medium-bodied red wines with great balance. |
| Port
(Food & Wine)
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Wine fortified with brandy during fermentation which results in a sweet viscous wine that is commonly enjoyed after dinner. |
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