Learn about wine
A term for when the elements of wine – acids, sugars, tannins, and alcohol – come together in a harmonious way
The oak container used for fermenting and aging wine
A 225-liter oak barrel used originally for storing and aging wines, originating in Bordeaux
A taste sensation that is sensed on the back of the tongue and caused by tannins
A wine made from more than one grape varietal
A tactile sensation describing the weight and fullness of wine in the mouth. Wine can be light, medium, or full-bodied.
The area in Southwest France, considered one of the greatest wine-producing regions in the world.
A beneficial mold that pierces the skin of grapes and causes dehydration, resulting in natural grape juice exceptionally high in sugar. Botrytis is largely responsible for the world’s finest dessert wines.
A term that refers to the complex aromas in aged wines
Exposing the wine to oxygen to improve its flavors (see “aeration”)
A wine-spoiling yeast that produces barnyard, mousy, metallic, or bandaid-ish aromas
A tasting note for wines that appear sparkling clear
French term denoting dry champagnes or sparkling wines
The plug used to seal a wine barrel
The opening in a cask in which wine can be put in or taken out