Learn about wine
The space left in bottles and barrels as wine evaporates.
Tasting term describing characteristics of fresh or cooked vegetables detected on the nose and in the flavors of the wine. Bell peppers, grass, and asparagus are common “vegetal” descriptors.
The process of making wine.
The scientific study of wines and winemaking.
The species of wine that comprises over 99% of the world’s wine
The year a wine is bottled—the yield of wine from a vineyard during a single season.
Similar to “body,” the sensation when a wine feels thick or rich on the palate
Fermented juice from grapes.
A drinking vessel specially designed to tasting wine.
The act of perceiving flavors in wine by using the three esses: see, swirl, sniff, sip, and savor.
The Wine & Spirit Education Trust.
A microorganism endemic to vineyards and produced commercially that converts grape sugars into alcohol
The productivity of a vineyard
An immature wine that is usually bottled and sold within a year of its vintage. Wines meant to be drunk “young” are noted for their fresh and crisp flavors.