The Wine Glossary

Every wine word you'll meet — tasting, winemaking, and region terms — defined in one plain-English sentence. 100 terms, no jargon, no gatekeeping.

A

AcidityThe tart, mouthwatering sensation in wine. Higher acidity makes wine feel fresh; low acidity feels flabby.
AgingThe time a wine spends developing — in tank, barrel, or bottle. Transforms primary fruit into bouquet and secondary characters.
Aglianicoal-YAHN-ee-kohA southern Italian red from Campania and Basilicata. High tannin, dark fruit, often called "the Barolo of the south."
Albariñoal-bah-REEN-yoA high-acid Galician white grape with stone fruit and saline notes. Rías Baixas is its spiritual home.
Alsaceal-SASSA French region on the German border producing aromatic, often dry whites — Riesling, Gewürztraminer, Pinot Gris dominate.
Anthocyaninsan-tho-SY-ah-ninsPigment molecules in red grape skins that give red wine its color. Bind with tannin during aging, shifting hue from purple to garnet.
AromaThe smells of a wine, primarily from the grape itself (primary aromas) and fermentation (secondary aromas).
Assyrtikoah-SEER-tee-kohGreece's premier white grape, native to Santorini. Vivid acidity, salinity, and stone-fruit notes from volcanic soils.
AstringencyThe drying, puckering sensation caused by tannins binding to saliva proteins. Most pronounced in young red wines.

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EstersAroma molecules formed during fermentation that produce fruity and floral scents. Predominate in young wines; fade with age.

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HarvestThe picking of ripe grapes — by hand or machine. Timing is the most consequential decision a winemaker makes each year.

I

Ice wineA dessert wine made from grapes frozen on the vine, then pressed while still frozen to extract concentrated sweet juice.

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JammyA flavor descriptor for wines with cooked, concentrated, sometimes raisinated fruit notes — common in warm-climate, ripe reds.

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Z

ZinfandelZIN-fan-dellGenetically identical to Croatia's Crljenak Kaštelanski. In California, makes bold, jammy reds with high alcohol and brambly fruit.