Basic Wine Terms with their Meaning

Basic Wine Terms with their Meaning

Wine is an alcoholic drink produced by the fermentation of grapes. The study of grapes and the science of their growth and production is known as viniculture, while vinification is the process by which grapes are transformed into wine. This Tastessence article provides you with many more such wine terminologies accompanied with their meanings.
Tastessence Staff
Serendipitous Discovery
According to an ancient Persian legend, the banishment of one of the ladies in the Persian king's (Jamsheed's) harem inadvertently led to the discovery of wine. The woman in a bid to end her life, chose to consume fermented grapes, which were then thought to be poisonous. However, when instead of dying, she felt lively and light-headed, the vinous nature of fermented grapes was discovered.
While the origins of winemaking or vinification, predate all written and archeological records, the earliest evidence of a wine-like beverage dates back to 7000 BCE to the country of China. The first archeological evidences of winemaking were found around 6000 BCE in the countries of Georgia and Iran in Eurasia. Later, the knowledge of wine and winemaking spread through the trade routes.

Since then, the popularity of wine has gained momentum, and it is now widespread across the globe. Its use and consumption as a beverage as well as a cooking ingredient can be observed in all parts of the world. Such a popular demand of wine has spawned its own culture (viticulture) and science. The first step towards which, can be taken by comprehending all the terms used in conjugation with wine and its production.
List Of Wine Terms With Their Meanings
A
Abboccato
(Italian) Medium-sweet, full bodied wine.
Acescence
A vinegar-like sharp, sweet, and sour taste. Also called "acidic".
Acidification
Addition of acid to wine by the winemaker.
Acrid
Harsh, bitter taste and pungent odor caused due to addition of excessive amounts of sulfur to the wine during its production.
Adamado
(Portuguese) Medium-sweet wine.
Adega
(Portuguese) Wine cellar.
Aeration
Process by which a wine absorbs oxygen and releases its aroma.
Aggressive
High level of tannins or acid, causing a harsh, bitter taste.
Aging
Storage of wine in wooden barrels to intensify flavors and also to develop complex taste profile.
Alcoholic Fermentation
The winemaking process by which yeast digests the grape sugars to produce alcohol, carbon dioxide, and heat.
Aleatico
A grape variety used for sweet dessert wines on account of its pungent flavor.
Alicante Bouschet
A red wine grape of Spnaish origin.
Aligoté
A white wine grape with a fruity and light taste.
Allier
A French forest that produces the oakwood, used in making wine barrels.
Almacenista
(Spanish) Sherry producers who mature wines before selling them.
Altar wine
Wine used in the Eucharist celebrations.
Alte Reben
(German) Old wine.
Amabile
(Italian) Medium-sweet wine.
Amarone
Wine produced by utilizing dried harvested grapes.
American Oak
A variety of Oak characterized by its strong vanilla, dill, and cedar flavor notes.
Amontillado
Matured sherry that shows a distinct rich and deep, nutty flavor.
Ampelography
The study of grape varieties.
Amphora
A type of jar used by Greeks and Romans for storing and transporting wine.
Anbaugebiete
(German) Wine region.
Angelica
A sweet, amber-colored dessert wine.
Annata
(Italian) Vintage.
Anthocyanins
Pigments found in grape skins that lend color to the red wine.
Apéritif
Pre-meal wine that stimulates the appetite.
Appassimento
(Italian) Dried harvested grapes.
Appearance
Clarity of a wine.
Appellation d'Origine Contrôlée
(English: Appellation of controlled origin) Laws specifying the regions where wine can be produced, and the methods to be used in its production. They are administered and regulated by the Institut National des Appellations d'Origine (INAO).
A.P. Number
Amtliche Prüfungsnummer, the number observed on a German wine label, indicating that the wine passes the government's tests and standards.
Appley Nose
A tasting term that describes a smell similar to that of fresh apples.
Aroma
Smells that are naturally produced by the grapes.
Argols
Raw cream of tartar crystals found in wine tanks.
Assemblage
(French) Blending many batches of wine before its bottling.
Aszú
Dessert wine made from botrytized grapes.
ATTTB
Alcohol and Tobacco Tax and Trade Bureau, an agency responsible for the regulation and sale of wines in the US.
Aurore
Grape variety used in sparkling wine production.
Ausbruch
(Austrian) The Aszú method of winemaking.
Auslese
(German) Select harvest based on ripeness and sugar content of grapes.
Austere
Acidic wine.
Australasia
Australia and New Zealand, collectively.
Awkward
Wine with unbalanced flavor.
Azienda vinicola
(Italian) Estate that produces wines from grapes grown in its own vineyards, or purchased from other vineyards.
Azienda agricola
(Italian) Estate that produces wines only from the grapes in its own vineyards.
B
Bacchus
Roman god of wine.
Backbone
Balance of acidity, alcohol, and tannin, if any, in a wine.
Backward
Young wine.
Balance
Harmony of the acidity and tannins with the sweetness, fruitiness, and alcohol in the wine.
Balthazar
A large wine bottle that is equivalent to 16 regular wine bottles.
Ban de Vendange
Initiation of the French harvest season.
Banyuls
French dessert wine.
Barbaresco
Nebbiolo-based red wine.
Barolo
Wine made from 100 percent Nebbiolo grapes in Piedmont.
Barrel Aged
Wine that has been aged in barrels before bottling.
Barrel Fermented
Wine that has been fermented in small barrels instead of larger tanks.
Barrique
(French) 225-liter, Bordeaux-style barrel.
Bâtonnage
(French) Intermittent stirring during the aging and maturation process of wine.
Baumé
Measure of the sugar content, and eventual alcohol-producing potential.
Bead
Tiny bubbles found in sparkling wines.
Beans
Bean-shaped pieces of wood added to wine to impart oak flavors.
Beerenauslese
(German) Harvest of selected berries affected by noble rot.
Bentonite
Clay compound used improve clarity of white wines.
Bereich
German wine district.
The Berthomeau Report
Commissioned by French Ministry of Agriculture for improving the wine industry.
Bianco/Blanc/Blanco/Branco
(Italian)/(French)/(Spanish)/(Portuguese) White wine or grape.
Biologique
(French) Organic winemaking.
Bite
A degree of acidity of wine.
Blanc de Blancs
White wine made exclusively from white grapes.
Blanc de Noirs
White wine made from black or red grapes.
Blending
Mixing two or more wines to balance their flavors.
Blind tasting
Tasting and evaluating wine without any knowledge of the type and brand of wine.
Blunt
Strong-flavored wine that lacks aroma.
Blush
Rosé or pinkish salmon-colored wine made from red grapes.
Bodega
(Spanish) Wine cellar.
Body
Complexity of flavor.
Bota
A small barrel used to store sherry.
Botrytis Cinerea
Beneficial mold that dehydrates the grapes.
Bouquet
Smells developed by the wine after it has been bottled and aged.
Brawny
Intense and tannic wines.
Brettanomyces
Yeast that can cause barnyard aromas and flavors in a wine.
Briary
Earthy, wild berry flavor.
Bright
Fresh, zesty young wines.
Brilliant
High clarity wine.
Brix
A measure of sugar content of grapes.
Brut
A dry sparkling wine.
Budbreak
Start of a new growing season.
C
C.A.
(Spanish) Cooperativa Agrícola or local co-operative.
Cabernet
French grape variety.
Cantina
(Italian) Winery.
Cantina Sociale
(Italian) Co-operative.
Cap
Layer of macerated grape found at the surface of fermenting red wine.
Cap Classique
(South-African) A type of traditional sparkling wine.
Capsule
The covering of the cork and neck of a wine bottle.
Carbonic Maceration
Fermentation of whole grapes in sealed vats containing a carbon dioxide layer.
Cascina
(Italian) Wine estate.
Casein
A dairy-based protein used to clarify wine.
Cask
Wooden storage barrel.
Casta
(Portuguese) Grape variety.
Catawba
American hybrid wine grape.
Caudalie
Measure of the persistence of the taste of a wine.
Cava
(Spanish) Traditional sparkling wine.
Cayuga White
American hybrid wine grape.
Cépage
(French) Grape variety.
Cépage Noble
(French) Greatest grape variety.
Cerasuolo
(Italian) Cherry pink-colored wine.
Chablis
Wine region in central France.
Chai
Wine storage area (barrel hall).
Chambertin
Red table wine produced in Burgundy.
Champagne
Sparkling wine produced in the Champagne region of France.
Chaptalization
Addition of sugar to the grapes before fermenting them.
Character
Taste of a wine.
Charbono
Italian red wine grape.
Chardonnay
Popular variety of white wine grape.
Charmat
Cheap mass production of sparkling wines.
Château
Winery
Chenin Blanc
White wine grape.
Chianti
Italian blended, red table wine.
Chiaretto
(Italian) Light colored rosé wine.
Clairet
(French) Wine color that falls between a light red wine and a dark rosé.
Claret
(British) Bordeaux wine.
Clarity
Transparency of wine.
Classic
(German) Dry wine.
Classico
(Italian) Heart of the wine region.
Clos
(French) Winery enclosed by a walled structure.
Coates Law of Maturity
The law states that a wine will be at its drinking peak for the same amount of time that it takes to reach full maturity.
Cognac
Brandy produced by distilling wine.
Cold Stabilization
A technique that prevents crystallization in wine bottles.
Colheita
(Portuguese) Harvest.
Consorzio
(Italian) Organization of wine producers.
Cordon Training
Training the grape vine to grow in a desired manner.
Cooper
A barrel maker.
Cooperage
Place where barrels are made.
Corked
Spoilage of wine due to problems with the cork.
Coulure
Unfertilized grape flowers that fall off.
Cream of tartar
Potassium bi-tartrate, a by-product of wine production.
Crémant
(French) Sparkling wine that is not from the Champagne region.
Crianza
(Spanish) Measure of aging.
Crisp
Wine with moderate acidity and a bright aftertaste.
Cru
(French) Growth.
Cuvaison
(French) Fermentation.
Cuvée
(French) Tank or vat.
C.V.
(French) Coopérative de Vignerons, local cooperative.
D
Débourbage
Process that involves letting the particles in the white wine settle before any further processing or bottling of the wine.
Decantation
Separation of the wine from the sediments in the bottle.
De Chaunac
French-American hybrid wine grape.
Dégorgement tardive
(French) Champagne that is aged for more than 5-10 years.
Degree Days
Climate classification based on the actual number of days that a vine can grow in a year.
Délestage
(French) Pumping of wine out of a barrel and then back in, to help develop character of the wine.
Delicate
Light to medium complexity of flavors in a wine.
Demi-Muid
(French) 600-liter capacity oak barrels.
Demi-sec
Slightly dry sparkling wine.
Dense
Wine with concentrated aroma.
Depth
Complexity of flavors in a wine.
Desuckering
Pruning of non-fruit-bearing shoots of a vine.
Dessert wine
Sweet, low alcohol wine.
Destemming
Removal of grapes from their stems.
Deutscher Tafelwein
Wine made from grapes grown in Germany.
Devatting
Délestage
Dionysus
Greek deity of wine and revelry.
Disjointed
Unbalanced wine flavors.
DOC
(Italian) Denominazione di Origine Controllata, or a wine whose characteristics are regulated by law.
Doce/Dolce/Doux/Dulce
(Portuguese)/(Italian)/(French)/(Spanish) Sweet wine.
Downy mildew
A fungus affecting grapes.
Drained pomace
The residue left behind after juice is extracted by crushing grapes.
Drip dickey
A cloth that wipes off any drips that may happen after pouring wine.
Dry
Absence of sugar content in wine.
Drying Out
Loss of sweetness, with a noticeable taste of acidic tannins.
Dumb
Undeveloped flavor and aroma.
E
Early Harvest
Wine produced using early harvested grapes.
Earthy
Aroma of flavor reminiscent of the earth or soil.
Eau de vie
(French) Grape derived spirit. Translates to "Water of life".
Ébourgeonnage
(French) Removal of buds from vines.
Éclaircissage
(French) Intentinal crop removal.
Edelfäule
(German) Noble rot.
Edelkeur
(South African) Noble rot.
Edes
(Hungarian) Sweet wine.
EEC
European Economic Community.
Egrappage
(French) Destemming.
Einzellage
(German) Single vineyard.
Eiswein
(German) Dessert wine produced from naturally frozen grapes.
Elaborado por
(Spanish) Produced by.
Élevé en fûts de chêne
(French) Wine aged in oak barrels.
Elegant
Balanced and refined wine.
Élevage
(French) process in which people buy young wines, age them, and then sell them.
Embotellado por
(Spanish) Bottled by.
Empty
Lacking flavor.
Encépagement
(French) Proportion in which wines are blended.
Enologist
Scientist studying winemaking.
Enology/oenology
Science and study of winemaking.
Enophile
Lover of wine and wine-related things.
Erzeugerabfüllung
(German) Estate-bottled wine.
Estate winery
Farms that produce wine and sell it.
Esters
Chemical compounds responsible for aroma.
Eszencia
Turkish dessert wine made from botrytized aszú berries.
EU lot number
Lot number of every wine. Designated by the European Union to prevent fraudulent wines from entering the market.
Extra-Brut
Extremely dry spakling wine.
F
Fattoria
(Italian) Wine estate.
Federspiel
Austrian wine classification.
Fermentation
Process by which yeast converts sugar into alcohol and carbon dioxide.
Fermentazione naturale
(Italian) Natural sparkling wine.
Fiasco
Flask associated with Chianti.
Field Blend
Wine made from different varieties of grapes grown on the same farm.
Fighting varietal
Inexpensive cork-bottle wine.
Fining
Technique used to clarify wines.
Finings
Substances added to wine to improve its clarity.
Finish
Measure of the lingering taste of a wine.
Fino
Dry sherry wine.
Flabby
Unbalanced wine.
Flagon
Glass bottle with a capacity of 2 liters.
Flat
Dull flavored wine.
Fleshy
Heightened fruit flavor.
Flinty
Reminiscent smell of struck flint.
Flor
(Spanish) Layer of yeast on sherry, as it ages, protecting it from oxidation.
Floral
Aromatic smell of flowers.
Flying winemaker
Winemaker who travels frequently to share techniques and technology regarding winemaking.
Fruity
Fuit-like aroma and taste.
Foudre
Large wooden vat.
Fortified wine
Wine that has additional alcohol added to it.
Foxy
Musky character of wine.
Frizzante
(Italian) Semi-sparkling wine.
Frizzantino
(Italian) Slightly effervescent.
Fruit wine
Wine made from any fruit other than grape.
G
Garrafeira
(Portuguese) Superior quality wine that has been aged in a barrel as well as the bottle.
Gemeind
(German) Community that produces wine.
Geographical Indication
UN designated wine regions that produce distinctive wines.
Gönc
(Hungarian) Oak barrel used to age Tokaji wine.
Goon
(Australian) inexpensive wine.
Goüt de Terroir
(French) Taste of the terrain.
Graceful
Harmonius and subtle wine.
Grains nobles
(French) Wine made from grapes affected by noble rot.
Grande Marque
(French) Famous brand of wine.
Grand cru
(French) Great growth.
Grand vin
(French) An estate's premier wine.
Gran Reserva
Spanish aging guideline.
Granvas
(Spanish) Tank-fermented sparkling wine.
Grapey
Grape-like flavor.
Gray Rot
Fungal affliction that occurs after an incidence of noble rot.
Green
Unripe fruit-like taste.
Green Harvest
Intentional crop thinning.
Grip
Slightly tannic taste.
Grosses Gewächs
Wine produced from an Erste Lage vineyard.
Grosslage
(German) Cluster of vineyards.
H
Habillage
(French) Foil and wire cork cage seen on bottles of sparkling wine.
Halbtrocken
(German) Semi-dry wine.
Half-bottle
Bottle with 375ml capacity.
Hard
High acidity and tannin content.
Harmonious
Balanced flavor.
Harsh
Astringent wine.
Hazy
Cloudiness in a wine.
Heady
High alcohol content.
Heartwood
The innermost section of the trunk of the vine.
Hock
(British) Rhine wines.
Horizontal wine tasting
Tasting of wines from the same vintage or the same style.
Hot
Wines with a burning finish.
I
IGT
Indicazione Geografica Tipica, Italian wine regulation.
Imbottigliato all'origine
(Italian) Estate-bottled wine.
Imperial
A six-liter bottle of wine.
International variety
Grape variety that can be grown in any wine region.
Invecchiato
(Italian) Oak or bottle-aged wine.
Isinglass
A protein obtained from the bladders of fish, that is used in fining.
J
Jeroboam
Wine bottle with a 4-liter capacity.
Jug wine
(American) Inexpensive wine.
Jerez
City in Spain, which is the birthplace of sherry.
Jura
Wine region in eastern France.
K
Kabinett
German and Austrian wine designation.
Keg
Small barrel with a 12-gallon capacity.
Knights of the Vine
A society founded by National Grand Commander Norman Gates, towards wine appreciation.
Kosher wine
Wine produced as per instructions laid down by the Judaic texts. The production is overseen by a Rabbi.
L
Labrusca
A variety of native North American grapes.
Lambrusco
Italian sparkling red wine.
Landwein
(German) Wines superior to table wines.
Late harvest wine
Wine produced from grapes that were harvested later than usual.
Lazy Ballerina
The trellis support given to a grapevine for its growth.
Lie
(French) Dead yeast that forms sediments.
Liter
Volume equalling 33.8 fluid ounces (U.S.).
Lieu-dit
(French) Vineyard.
Liquoreux
(French) Liqueur-like quality of wine.
Liquoroso
(Italian) Fortified wine.
Lively
Fresh and fruity flavor.
Luscious
Viscous and fleshy wine.
M
Maderized
Oxidative aging of wine by maderization.
Maderization
Oxidation of wines due to long storage periods.
Magnum
A 1.5-liter wine bottle.
Manipulant
(French) One who grows grapes and makes their own wine.
Manzanilla
A variety of fino Sherry.
Marc
Pomace or its distillate.
Mas
(French) Vineyard.
Maso/Masseria
(Italian) Wine estate.
Master of Wine
A non-academic title given by The Institute of Masters of Wine,UK.
May wine
German fruit flavored wine.
Mead
Wine like drink made from fermenting honey and water.
Mercaptans
Organosulfur compounds.
Merlot
Red wine variety of grape.
Methuselah
A 6-liter wine bottle.
Méthode Champenoise
Secondary fermentation of wine,inside the bottle.
Metodo charmat
(Italian) Sparkling wine that has undergone secondary fermentation in a tank.
Metodo classico/Metodo tradizionale
(Italian) Traditionally made sparkling wine.
Millésime
(French) Vintage.
Mis en bouteille au château
(French) Bottled at the winery.
Mistelle/Mistela
(French)/(Spanish) Fortified wine.
Monopole
(French) Apellation under single ownership.
Mousse
Vinuous effervescence.
Mousseux
(French) Sparkling wine.
Mouthfeel
Feel of a wine in the mouth.
Mulled wine
Spiced and heated wine.
Muscatel
Wine produced using Muscat grapes.
Must
Unfermented juice of grapes.
Musty
Moldy or mildewy smell.
N
Nebuchadnezzar
A 15-liter wine bottle.
Négociant
(French) Trader.
Noble rot
A fungal virus, Botrytis cinerea.
Noble Varieties
Classic grape varieties.
Non-filtré
(French) Unfiltered wine.
Nose
Aroma of a wine.
Nouveau
Light and fruity young wine.
Nutty
Oaky, oxidized flavor.
O
Oaky
Flavor imparted by aging wine in oak barrels.
Oechsle
German measure of ripeness and alcohol potential.
Oïdium
Powdery mildew.
Olallieberry
A hybrid cross between loganberry and youngberry.
Oloroso
Darkest, type of dry Sherry.
Oporto
Gateway to pot wine region.
Orange wines
White wines that are exposed to white grape skins during fermentation.
Ordinaire
(French) Common wine.
Organoleptic
Anything that affects the senses.
Ouillage
(French) Volume of air in a bottle of wine.
P
Pedro Ximenes
Grape variety used to produce Spanish sherries.
Pétillant
(French) Slightly sparkling wine.
Petit château
Small wine estate.
Pigéage
(French) Punch-down.
Pinot
One of the most popular wine grape varieties.
Pip
Grape seed.
Piquant
(French) Simple and pleasant white wine.
Plonk
(British) Inexpensive wine.
Podere
(Italian) Wine estate.
Pomace
Grape solids left after crushing of grapes.
Port
Sweet fortified wine.
Pourriture noble
(Italian) Noble rot
Prädikat
German and Austrian term designating high quality.
Prädikatswein
Highest class of German wine.
Primitivo
Italian variety of wine grape.
Produttore
(Italian) Wine producer.
Proof
Measure of alcohol content.
Propriétaire
(French) Wine estate owner.
Pruny
Flavor describing dry, over-ripe grapes.
Puckery
Highly tannic or dry wine.
Punt
Indent on the base of a bottle of wine.
Puttonyos
(Hungarian) Measure of sweetness of Tokaji.
Q
Qualitätswein
Good-quality German wine.
Qualitätswein bestimmter Anbaugebiete (QbA)
(German) Second highest quality level of wine.
Quaffing wine
Simple, ordinary wine.
Quinta
(Portuguese) Farm.
R
Racking
Moving wine from one container to another for clarification and aeration.
Racy
Slight acidity along with a fruity quality.
Raisin
(French) Grape.
Recioto
Italian wine made from passito grapes.
Récoltant
(French) Winemaker who grows his own grapes.
Rehoboam
4.5-liter wine bottle.
Reserve/Riserva/Reserva
Terms for aging of wine.
Rhine wine
Wine produced by the vineyards near the Rhine river in Germany.
Rich
(French) Sweet wine.
Riddling
Process of moving bottles of sparkling wine in such a way that the sediments from the bottom of the bottle come to the top for easy removal.
Rioja
Type of Spanish table wine.
Ripasso
Addition of an amarone flavor.
Robust
Intense and vigorous wine.
Rosado/Rosato
(Spanish)/(Italian) Rosé wine.
Rosé
Pinkish salmon-colored wine.
Rosso/Rouge
(Italian)/(French) Red wine.
S
Salmanazar
9-liter bottle of wine.
Sangria
Punch made with fruits, sugar, and red wine.
Sapwood
Outermost sap producing ortion of the vine stem.
Sauvignon blanc
White wine grape variety.
Sec/Secco/Seco
(French)/(Italian)/(Spanish)/(Portuguese) Dry wine.
Sekt
German sparkling wine.
Semillon
White wine grape.
Semisecco/Semi-seco
(Italian)/(Spanish) Medium-dry wine.
Sherry
Fortified wine that is slightly oxidized.
Soave
Italian white wine.
Soft
Low acid or tanin content in wine.
Solera
Method of fractional blending.
Sommelier
Wine expert, who works in restaurants.
Sparkling wine
Effervescent wine on account of carbon dioxide.
Spätlese
(German) Late harvest.
Split
Wine bottle that holds a single serving of wine.
Spritzig
(German) Mild sparkling wine.
Spumante
(Italian) Sparkling wine.
Stravecchio
(Italian) Old wine.
Strohwein/Schilfwein
(German) Straw wine.
Süss
(German) Sweet wine.
Száraz
(Hungarian) Dry wine.
T
Table wine
Ordinary wine.
Tafelwein
(German) Table wine.
Talento
(Italian) Traditional sparkling wine.
Tannic
High tannin content.
Tannin
Natural substance in grapes that causes a puckering effect.
Tastevin
Shallow cup that is used to taste wine.
Tenuta
(Italian) Wine estate.
Thief
Pipette like device used to sample wines from barrels.
Tinny
Metallic taste.
Tinto
(Spanish/Portuguese) Red wine or grape.
Tonneau
900-liter capacity barrel.
Torréfaction
Process of imparting wines with a roasted aroma.
Triage
(French) Selective harvest of grapes.
Trocken
(German) Dry.
Trockenbeerenauslese
Wine made from late harvested dry berries.
Tuns
(German) Wooden wine casks.
U
Ullage
Ouillage.
Unctuous
Layers of rich, fruity flavors.
Uva
(Italian) Wine grape.
Uvaggio
(Italian) Blended wine.
V
VC
(Spanish) Local wine.
VDL
(French) Vin de liqueur, fortified wine.
VDLT
(Spanish) Vino de la Tierra, country wine.
VDN
(French) Vin doux naturel, wine that is fortified during fermentation.
VDT
(Italian) Vino da Tavola, table wine.
Vendange
(French) Grape harvest.
Vendemmia/Vendimia
(Italian)/(Spanish) Vintage.
Veraison
Color change in grapes.
Vermouth
Aromatic, dry wine.
Vertical wine tasting
Tasting of different vintages of the same wine.
Vigna/Vigneto
(Italian) Vineyard.
Vigneron
(French) Grape farmer.
Vignoble
(French) Vineyard.
Viña
(Spanish) Wine.
Vinho
(Portuguese) Wine.
Viniculture
The science of grape production.
Vinification
Winemaking.
Vinify
The act of vinification.
Vinous
Related to wine.
Vintner
Winemaker.
W
Webster
1.5-liter unit of wine.
Weingut
Wine producer in Germany.
Weissherbst
German pink wine made from black grapes.
Wine
Alcoholic drink made by fermenting grapes.
Winemaker
One who makes wines from grapes.
Wine tasting
Sensory evaluation of a wine's characteristics.
Winzergenossenschaft
(German) Co-operative winery.
Weinstrasse
(German) Wine road.
X
Xylem
Woody tissue of a vine stem.
Y
Yeast
A micro-organism that converts the sugars of the grape into alcohol (wine) during the process of fermentation.
Yield
Quantity of grapes or wine produced by a vineyard, per square unit.
Z
Zymology
Science of fermentation, in wine production.
Zinfandel
A popular black grape variety.
This comprehensive list of terms and terminologies used in viniculture will aid one in gaining an understanding of the world of winemaking and its related aspects.