Wine has its own language. From vineyard practices and fermentation methods to tasting notes and cellar equipment, there are many terms that can feel unfamiliar at first. Once you begin to understand them, however, the world of wine becomes much clearer and far more fascinating.
This Wine Wiki brings together explanations of common wine terms, tools, and processes used throughout the wine world. Some entries describe natural processes that shape the character of wine, such as fermentation, acidity, tannins, or aging. Others explain practical tools used by winemakers and enthusiasts to measure sugar levels, alcohol content, and other important characteristics during production.
Each article in this section focuses on a single concept and explains it in clear and simple language. Whether you are a beginner exploring wine for the first time or a curious enthusiast wanting to deepen your knowledge, this guide is designed to help you quickly understand the vocabulary of wine.
The Wine Wiki covers topics such as:
• winemaking techniques
• vineyard terminology
• wine tasting concepts
• tools used in winemaking
• chemical and natural processes that influence wine
Together these entries form a growing reference guide for anyone interested in understanding how wine is made, described, and enjoyed.
You can browse the wine terms below to explore individual topics and discover more about the fascinating details behind the world of wine.
Browse the Wine Wiki
Below you will find a collection of wine terms and concepts explained in simple language.
A
Acidity
Aeration
Aficionado
Aguardente
Airén
Alcohol Refractometer
Ampelography
Amphora
Anthocyanins
Appellation
Aroma vs. Bouquet
Assemblage
Assyrtiko
Autolysis
B
Barrel Aging
Barrique
Bâtonnage
Biodynamic Vineyard
Blanc de Noirs
Body
Bordeaux
Botanicals
Botrytis
Botrytized
Brix
Brut
Burgundy
BYOB
C
Cabernet Sauvignon
Cannonau
Carbonic Maceration
Champagne
Chaptalization
Chardonnay
Chianti
Cinsault
Cold Soak
Cork
Cork Taint
Corked
Crianza
Cryoextraction
Cuvée
D
Decanting
Demi-Sec
Destemming
Digital Alcohol Meter
Disgorgement
DOC
Dosage
Doux
Dry
E
Elevage (Élevage)
En Primeur
Estate Bottled
Ethyl Acetate
Extraction
F
Federweisser
Fermentation
Filtration
Fining
Finish
Foudre
French Paradox
G
Gamay
Geosmin
Gewürztraminer
Grafting
Gran Reserva
Grand Cru
Gyropalettes
I
Ice Wine (Eiswein)
IGT (Indicazione Geografica Tipica)
Imperial
Indigenous Yeasts
Infusion
Irrigation
J
Jeropiga
Jongieux
Joven
Jug Wine
L
Late Harvest
Lees
Legs (or Tears)
Liqueur d’Expédition
Liqueur de Tirage
Lobesia Botrana
M
Maceration
Malbec
Malolactic Fermentation
Merlot
Merroir (in Wine)
Méthode Champenoise
Micro-oxygenation
Microclimate
Mimosa
Moscatel
Mousse
Mulled Wine
Must
N
Napa Valley
Nebbiolo
Négociant
Noble Rot
Non-Vintage (NV)
Nose
O
Oaky
Old World vs. New World
Orange Wine
Oxidation
P
Palate
Pét-Nat (Pétillant Naturel)
Phylloxera
Pigeage
Pinot Grigio
Pinot Noir
PIWI
Polyphenols
Port
Prosecco
Punt
Pupitres
Q
QbA (Qualitätswein bestimmter Anbaugebiete)
QPR (Quality-Price Ratio)
Quartz Wine
Quercetin
Quinta
Qvevri
R
Remuage
Remueurs
Reserve
Residual Sugar
Resveratrol
Riddling
Riesling
Robert Parker
Rosé
S
Sake
Sauvignon Blanc
Secondary Fermentation
Sekt
Shaoxing Wine
Shiraz (Syrah)
Sommelier
Sommelier Certification
Spinning Cone Technology
Spontaneous Fermentation
Sulphites (Sulfites)
Sur Lie
T
Tannin
Tartaric Acid
Tartrate Crystals
Terroir
The Wine Advocate
Tinto
Tirage
Tokaji Wine
Trocken
Typicity
U
Ullage
V
Varietal
Vasodilation
Vermouth
Vin de Pays
Vineyard Trellises
Vinification
Vintage
W
Whole Cluster Fermentation
Wild Fermentation
Wine Diamonds
Z
Zinfandel