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The method of putting bubbles in wine by adding sugar to a sealed tank, letting the second fermentation take place, and transferring to a bottle under pressure. Less expensive and time consuming than Methode Champenoise.
Describes rich, heavy, tannic wines that are full-bodied
Describes wines that are concentrated and have character, yet are shy in aroma or flavor.
Common term in general use to describe any container used for aging and storing wine - includes barrels and tanks of all sizes
The wine tastes of cork, it is unpleasant to smell and taste, slightly musty. Bad corks are a relatively common problem.
A tasting term, denotes a fresh, young, wine with good acidity.
Harvest season when the grapes are picked and crushed.