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WINE LOVERS GLOSSARY

There are many different terms and words used relating to wine and wine production, the following is a glossary of some of these.  For ease of access I have created different pages for the various letters of the alphabet.

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 Z

 

A.O.C : Appellation d'origine contrôlée - this is the highest French wine classification. It indicates that the wine meets the strict requirements concerning the vineyard of origin, the type of vine grown, the method of production, and the volume of alcohol present.
A.O.S : Appellation d'origine simple (abolished in November 1973)
Abstème : Know as a teetotaller, a person who does not drink wine
Acescence : Illness caused by acetic bacteria which have a tendency of making the wine acidic
Acidity : Being part of the four basic savours of the sense of taste, acidity is detected on the sides of the tongue.
Acidulous : Very young wine with a high level of acidity.
Acrid : An "acrid" wine is an unpleasant wine, which is also rough and tart.
Aggressive : Wine with an excess of acidity or tannin.
Alcohol : The natural sugar from the grape is transformed into alcohol, caused by the action of yeast, when the must is fermented.
Alcoholic fermentation : Chemical reactions which allow us to obtain, from the sugar of the grape, alcohol and glycerol.
Aleatico : Italian grape variety which produces a red wine of the same name.
Alentejo : Portuguese vineyard situated south-east of Lisbon.
Aligoté : Grape variety producing a white wine grown mainly in Bourgogne. The Bourgogne Aligoté is a pleasant wine, light and thirst quenching, to be drunk young.
Aloxe-Corton : Bourgogne municipality (commune) belonging to the Côte de Beaune.
Alsace : The best grape varieties used in the production of Alsacien white wines are "gewurztraminer", "muscat", "pinot gris" or "tokay" and "riesling".
Amber-yellow : Golden colouring of certain old white wines due to the oxidization of the wine, but which should not be accompanied by maderization at the time of tasting.
Ampelography : The study of grape varieties.
Ample : An "ample" wine a rich and ample flavour which assures good harmony.
Anjou : Wine growing region of Tourraine producing red, white and rosé wines.
Anthocyanes : Red pigments from the grape; found in the skin, which give the colour to rosé and red wines.
Aquitaine et Charente : Wine growing region which produces some very pleasant "vins de Pays" made from grape varieties of the Bordelais region for the red wines of Sémillon, Ugni banc and Baroque for the white wines.
Arbois : A vineyard in the Jura region, having an "appellation contrôlée" (label guaranteeing the origin of wine and cheese) since 1936. To be endowed with an "appellation" (designation) white wines must come from the Sauvignon, Chardonnay or Pinot blanc grape varieties and red wines from the Poulsard, Trousseau or Pinot Noir varieties
Arcure : Curve imposed upon a climbing stem by cutting and folding in order to encourage fruit growth.
Aroma : Also known as fruit, flavour or bouquet, the aromas are the smells given off by the wine.
Aromatic : An aromatic wine has pervasive and intense aromas. Certain grape varieties are said them to be "aromatic".
Ascorbic acid : Anti-oxidizing agent strictly regulated by the EEC who impose a limitation of 150mg per litre of wine.
Asti : An Italian wine which comes from the city of Asti, south of Turin.
Astringent/Tart : An "astringent" wine is "chewy".The tannin, which is very concentrated, is rough and causes the gums and tongue to tighten.
Aubance : Vineyard in Anjou which stretches from the Loire to Layon.

 

Click the relevant letter below for other terms and words

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 Z

 

 

 

 

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