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10 Movies for Wine Lovers on Netflix & Amazon Prime

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10 Movies for Wine Lovers on Netflix & Amazon Prime

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Wine makes a perfect subject and backdrop for film: you have photogenic vineyards, often located in the most scenic places on earth; you have the glamour and mystery of winemaking; and you have the appeal of wine itself, an endless source of learning and fascination for everyone from casual wine drinkers to dedicated oenophiles.

With the advent of streaming services like Netflix and Amazon Prime, there are dozens of movies and documentaries about wine and winemaking at your fingertips. But which ones are worth watching? The following are a few of our favorites.

Spoiler Alert: 'Sideways' is not on our list.

1. Bottle Shock (2008)

Based on the infamous Judgment of Paris wine tasting in 1976, in which California wines soundly beat the best wines in France, this movie focuses on Stephen Spurrier, one of the organizers of the tasting, and the relationship between Jim and Bo Barrett, owners of the Chateau Montelena Winery.

The real reason to watch this movie is entirely due to Alan Rickman, who plays Spurrier and gets allll the lines (which is as it should be). Chris Pine is also charismatic as the rebellious young Bo Barrett. While the film's hardly historically accurate, it does an excellent job of capturing the excitement and atmosphere of California wine country in the '70s. And the scenery doesn't suck, either.

Have you ever wanted to become a sommelier, or wondered what it would take to become one? This documentary follows four people in their quest to become a MS, or Master Sommelier, one of the most difficult degrees to obtain in the world.

Although you might learn a lot about wine while watching it, it's really about the people in the film and the passion for wine that fuels them on this truly intense and challenging (not mention expensive) journey.

Plus, there's something of a twist at the end that's not only unexpected, but thought-provoking.

3. Somm: Into the Bottle (2015)

From the same filmmakers who brought you Somm, this is a follow-up documentary that focuses more on the wines sommeliers love than on the somms themselves. While the criticism that this doc needs more focus is valid, it's still very informative and perfect for wine geeks.

The best parts are watching super-rare bottles opened and tasted in the wineries where they were made, such as the 1969 Dom Ruinart (only 18 left in the world - or 17 now, I guess) or the 1966 Mondavi, the first wine Mondavi produced.

Since this documentary is probably the closest most people will ever get to tasting such wines, it's worth watching just for that.

4. You Will Be My Son (2011)

With the scope of a Greek tragedy, You Will Be My Son pits Martin against his father, Paul, a Saint-Emilion winemaker and genuinely awful person. Martin is desperate for his father's approval and wants to take over the family winery someday, but his dad thinks he's a loser.

Enter Philippe, Martin's childhood friend and head winemaker at Francis Ford Coppola's California vineyards. Paul thinks Philippe is the hottest thing to hit wine since oak barrels, and decides he - not Martin - is the one who should inherit the family business.

That's when this movie turns from family drama to thriller. Dun-dun-dun!

Note: This movie is in French with English subtitles.

5. A Year in Champagne (2014)

While the narration could use a little more oomph, you can't beat the gorgeous cinematography in this documentary. It's packed full of information on everything Champagne-related, from how they put in the bubbles, to the strict laws governing the winemaking process, to the social structure of the area itself.

Even if you think you know a lot about sparkling wine, you will learn something from this film. Plus it's just fun to peek into the lifestyle of a place where people drink Champagne as a matter of course, like water.

"Everyone in Champagne is happy," one winemaker tells us. And it's no wonder.

6. A Year in Burgundy (2013)

Like A Year in Champagne, A Year in Burgundy is buoyed by incredible cinematography and unprecedented access to some of the most renowned winemaking families in Burgundy, including the elusive and fierce Lalou Bize-Leroy, owner of Domaine Leroy and the so-called "Queen of Burgundy".

The film does occasionally feel sentimental bordering on clichéd, and the narration is sometimes frustratingly obscure ("These are their most expensive grapes, they will be sold to the Hotel de Beaune!" Okay?), you can't beat the human touch director David Kennard gives to some of the most exalted wines in France.

7. Blood Into Wine (2010)

Did you know heavy metal musician Maynard James Keenan (Tool, A Perfect Circle, Puscifer, etc.) also owns a winery? Called Caduceus Cellars, it helped revive the near-ghost town of Jerome, Arizona, and is one of the stars in Arizona's northern wine region.

Even though Keenan is the draw here - well, that and seeing Milla Jovovich drinking wine - the film is really about the Arizona wine industry as a whole and how, even though the yield in this state is by necessity small, the wines from here are excellent expressions of terroir and winemaking as both an art and craft.

Plus, the Arizona scenery is just cool.

8. Mondovino (2004)

A surprise - and controversial - hit when it was first released, Mondovino explores "the world of wine," particularly the effect of globalization in the wine industry on various wine regions of the world.

It aggressively questions the business practices of the big winemakers, but the real reason to watch is because unless you actually live in the places director Jonathan Nossiter visits, you'll never get a better understanding about the inner workings of the wine world and all the human drama that goes with it.

Plus, you get to "meet" major figures in the industry like Michelle Roland, Robert Parker, and Jan Schrem.

Note: You can also stream an extended series of the original documentary on Amazon Video. Click here to view the series.

9. Cement Suitcase (2013)

One of those quirky quarter-life, seize the day comedies, Cement Suitcase is unique in that it takes us out of California wine country (a Hollywood favorite, for good reason of course) and into Yakima Valley, Washington.

Franklin has what many would consider a dream job, working in a winery tasting room. But Franklin takes no joy in his job, not to mention: he's about to lose his house and his girlfriend is cheating on him. Luckily he meets up with quirky Aussie, Jackford (no last name), who shows him how to get more fun out of life.

While not a perfect movie, Cement Suitcase is an enjoyable "anti-romantic" comedy with great scenery of the Yakima Valley.

10. Boom Varietal (2011)

Is Malbec, Mendoza's signature grape, a fad variety or here to stay?

After the longest opening credit sequence in history, Boom Varietal attempts to answer this question by talking to winemakers, industry insiders, and exploring the history of the grape in Argentina and abroad.

The major detractor in this documentary is the soundtrack, which is overblown and completely distracting.

But if you can get past that, you can learn a lot about a relatively new (to Americans, anyway) grape variety that looks like it's here to stay.

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Netflix & Uncork: The 10 Best Wine Movies

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Wine makes a perfect subject and backdrop for film: you have photogenic vineyards, often located in the most scenic places on earth; you have the glamour and mystery of winemaking; and you have the appeal of wine itself, an endless source of learning and fascination for everyone from casual wine drinkers to dedicated oenophiles.

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The home of all GaryVee videos. All posts by TeamGaryVee. Gary is an entrepreneur at heart — he builds businesses. Today, he helps Fortune 1000 brands leverage consumer attention through his full-service advertising agency, VaynerMedia which has offices in NY, LA, London, Mexico City, LATAM and Si…

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The Oxford Companion to Wine with Jancis Robinson

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The Oxford Companion to Wine with Jancis Robinson

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Results for Letter A

A.O.C.: See Appellation d'Origine Contrôlée.

A.O.P.: See Appellation d'Origine Protégée.

Acid: A compound present in all grapes and an essential component of wine that preserves it, enlivens and shapes its flavors and helps prolong its aftertaste. There are four major kinds of acids--tartaric, malic, lactic and citric--found in wine. Acid is identifiable by the crisp, sharp character it imparts to a wine.

Acidic: Used to describe wines whose total acid is so high that they taste tart or sour and have a sharp edge on the palate.

Acidity: Identified as the crisp, sharp character in a wine. The acidity of a balanced dry table wine is in the range of 0.6 percent to 0.75 percent of the wine's volume.

Acrid: Describes the harsh, bitter taste or pungent, nose-biting odor caused by excessive amounts of sulfur added during winemaking. When used properly, sulfur dioxide plays a beneficial role in winemaking; it kills unwanted organisms, protects wines from spoilage and cleans equipment.

Aftertaste: The taste or flavors that linger in the mouth after the wine is tasted, spit or swallowed. The aftertaste or "finish" is the most important factor in judging a wine's character and quality. Great wines have rich, long, complex aftertastes.

Ageworthy: Describes the small number of top wines that have sufficient flavor, acidity, alcohol and tannins to gain additional complexity with time in the bottle. Most popular wines are meant to be enjoyed shortly after release and will only diminish with age.

Aggressive: Unpleasantly harsh in taste or texture, usually due to a high level of tannin or acid.

Aging: Storage in barrels, tanks or bottles for a period of time allows wine components to knit together or harmonize and develop additional complexity, sometimes referred to as secondary and tertiary aromas and flavors.

Alberello: See Head-trained.

Alcohol: Ethyl alcohol, a chemical compound formed by the action of natural or added yeast on the sugar content of grapes during fermentation.

Alcohol by Volume: As required by law, wineries must state the alcohol level of a wine on its label. This is usually expressed as a numerical percentage of the volume. For table wines the law allows a 1.5 percent variation above or below the stated percentage as long as the alcohol does not exceed 14 percent. Thus, wineries may legally avoid revealing the actual alcohol content of their wines by labeling them as "table wine."

Alcoholic: Used to describe a wine that has too much alcohol for its body and weight, making it unbalanced. A wine with too much alcohol will taste uncharacteristically heavy or hot as a result. This quality is noticeable in aroma and aftertaste.

Alcoholic Fermentation: Also called primary fermentation, this is the process in which yeasts metabolize grape sugars and produce alcohol, carbon dioxide and heat. The final product is wine.

Allier: A forest in France that produces oak used for wine barrels.

Ambient Yeast: See Native Yeast.

American Oak: An alternative to French oak for making barrels in which to age wine. Marked by strong vanilla, dill and cedar notes, it is used primarily for aging Cabernet, Merlot and Zinfandel, for which it is the preferred oak. It's less desirable, although used occasionally, for Chardonnay or Pinot Noir. New American oak barrels can be purchased for about half the price of French oak barrels.

Amontillado: Amontillado is a category of Sherry which begins aging in the same manner as a fino Sherry, with a flor yeast cap to protect from oxidation and keep the wine fresh-tasting, but amontillado is then exposed to oxygen, allowing the wine to darken, becoming richer than a fino but still lighter than an oloroso.

Amphora: A ceramic vessel (typically made of earthenware such as clay or terra cotta and sometimes lined with wax or resin) used to make, age and store wine. For millennia, amphorae were the most popular vessels for storing wine; the earliest known examples date to around 6,000 B.C.

Ancestral Method: An inexpensive but risky and difficult-to-control method of producing sparkling wine, and almost certainly the oldest, in which the primary fermentation is stopped before completing, and a secondary fermentation occurs in the bottle, ending when the yeast cells deplete the supply of residual sugar. There is no dosage, or sugar addition, to kick-start the secondary fermentation, and the wine is not disgorged to remove any sediment or lees remaining afterward.

Appassimento: Italian term for drying harvested grapes, traditionally on bamboo racks or straw mats, for a few weeks up to several months to concentrate the sugars and flavors. This process is used in making Amarone, Recioto and Sforzato.

Appearance: Refers to a wine's clarity, not color. Common descriptors refer to the reflective quality of the wine; brilliant, clear, dull or cloudy for those wines with visible suspended particulates.

Appellation d'Origine Protégée: This is the European Union's new designation, meant to replace the old Appellation d'Origine Contrôlée for recognition across the member states. It was officially adopted in January 2016.

Aroma: Aromas are smells, which originate with the grapes, in contrast to bouquet, which defines smells acquired during bottle-aging. In the process of sensory evaluation, purists also discriminate between wine's aroma (smells sensed by sniffing the wine through the nose) and its flavor (smells sensed via the mouth).

Aromatic: Describes a wine with intense, often floral, aromas. Particularly aromatic varieties include Gewürztraminer, Muscat and Viognier.

Aspersion: The process of using water sprinklers to protect budding vines from late-spring frosts. The sprinklers are turned on just as temperatures dip below freezing, forming a protective barrier of ice that shields young vine buds from colder temperatures.

Aszú: Hungarian dessert wine classification for Tokaji made from individually picked, botrytized grapes.

Austere: Used to describe relatively hard, high-acid wines that lack depth and roundness. Usually said of young wines that need time to soften, or wines that lack richness and body.

Autolysis: A chemical reaction between the wine and the lees by which enzymes break down the dead yeast cells, producing amino acids and releasing proteins and carbohydrates into the wine. It imparts characteristics in a wine such as richness and creaminess as well as aromas of bread dough, toast or brioche. It is a key element of the traditional method of making sparkling wine, such as Champagne.

Awkward: Describes a wine that has poor structure, is clumsy or is out of balance.

Azienda: Italian term for Estate.

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A.O.C. : See Appellation d'Origine Contrôlée. A.O.P. : See Appellation d'Origine Protégée. Acid : A compound present in all grapes and an essential component of wine that preserves it, enlivens and shapes its flavors and helps prolong its aftertaste. There are four major kinds of acids--tartaric, malic, lactic and citric--found in wine.

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This is the highest academic calling for wine amateurs in every sense and wine professionals such as wine merchants (as opposed to winemakers and vine growers, who may prefer to take specific degrees in those subjects). Only a few hundred people, from all over the world, have qualified for those coveted initials since the Institute's beginnings in...

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Want to expand your wine horizons at home? Checking out the best wine movies on Netflix is one of the best ways to get into wine further. I remember seeing "Somm" when it came out and very much enjoyed it. To help you choose a netflix wine documentary, I've included ratings for each title and have embedded trailers where available.

Note that movies and documentaries come and go from Netflix over time. If you don't find a specific title today, consider using another service like iTunes to find the movie. You might also look into using a VPN service like Surfshark to unlock access to wine documentary Netflix from different countries. Fortunately, some of the best wine movies on Netflix are made by Netflix so they are unlikely to leave the platform.

1) Wine Country (2019)

If you are planning a wine tasting trip to Napa Valley, Wine Country is a good pick. The story centers around a group of friends traveling to Napa Valley to celebrate a friend's 50 th birthday. In a way, this wine movie Netflix me a bit of "Sideways" but focused on female characters and without the anti-Merlot negativity. If you have friends over for a wine night who like wine but not documentaries, this wine movie Netflix is a good pick.

2) Sour Grapes (2016)

For as long as people have loved and collected wine, there have been wine frauds. This documentary focuses on a highly successful wine counterfeiter who sold wine to top auction houses. I especially liked this wine documentary because it looked at the wine auction world where people spend incredible sums on high-end wine. The Netflix wine documentary is also a cautionary tale to remind us that the wine industry has its share of frauds and con artists just like any other industry.

3) SOMM (2012)

This wine movie probably takes the title for "THE wine documentary" because it combines a few themes. On one level, the documentary explores the familiar challenge of learning a challenging subject and passing exams like the Master Sommelier test. I love this kind of "insider view" of how a career works in practice. Dramatically, I also enjoyed how "SOMM" brings the viewer into the world of wine professionals without making you feel dumb or talking down to you.

4) SOMM: Into The Bottle (2015)

Despite the shared title, "SOMM: Into the bottle" is a very different wine movie from the original "SOMM." Think of it as a series of "wine short stories" instead. Rather than following a group of wine professionals as they study, "Into the Bottle" brings the viewer to the world of wine by highlighting ten wines.

I would recommend "SOMM: Into The Bottle" as a Netflix wine documentary intermediate option. If you've enjoyed lighter wine movies on Netflix like "Sideways" and "Wine country" already, then take a look at "SOMM" and "SOMM: Into The Bottle."

Burgundy is frequently mentioned alongside Bordeaux as one of the best French wine regions. What makes this wine movie unique is the chronological approach. You will follow seven winemaking families in Burgundy over a year as they make their wines. Through "A Year in Burgundy," you will meet Domaine Leroy, Domaine Perrot-Minot, and more. If France is on your wine travel list, make sure you watch "A Year in Burgundy" first!

Note: Some reviewers have pointed out that "A Year in Burgundy" is more "atmospheric than informative." That's a fair point. The wine documentary will give you a visual sense of the region and its wines. If you are looking for a deeper look at French wines, I recommend picking up a Great Course, an audio program that walks you through French wines. Find out more in my review: The Everyday Guide to Wines of France.

This wine documentary is a sequel to 2013's A Year in Burgundy but focused on a different region of France. I've written about the Champagne wine region before, and this Netflix wine documentary is an excellent way to inspire your wine travel plans further. In "A Year in Champagne," you will meet six different champagne wine producers and discover more about the production of the world's most famous sparkling wine.

7) A Year In Port (2016)

"A Year in Port" is the final installment in a three wine documentary series created by David Kennard. Unlike the first two movies, this documentary will take you to Portugal, home of the world's best-known fortified wines. Wine importer Martine Saunier acts as the guide in this movie. If you've ever wondered about the port wine you enjoy over the holidays, this wine documentary will serve as a great visual introduction to the region.

One reviewer has pointed out that "A Year In Port" doesn't explain or introduce Port wine fundamentals (e.g., it is a popular dessert wine).

8) Bottle Shock (2008)

The best wine movies on Netflix go beyond documentaries. This "inspired by true events" movie starring Chris Pine and Alan Rickman brings the famous 1976 wine competition between French and California wines to life. I have mixed feelings about the movie because it is focused on the idea of a blind-tasting competition. Still, the movie does illustrate one perspective on how American wines rose to fame after they suffered a significant setback due to Prohibition. This wine movie Netflix is a fun introduction to American wine industry.

Tip: Curious to find out more about the 1976 wine competition? In that case, take a look at the book that inspired the wine movie: Judgment of Paris by George M. Taber.

9) Uncorked (2020)

Enjoyed SOMM and want more about the life and challenges of a sommelier? This 2020 Netflix movie tells the story of an aspiring master sommelier who faces demands to run the family restaurant. The story is a refreshing look at the wine profession through the eyes of African-American characters. This movie is not a wine documentary netflix but it does offer a refreshing take on the wine world.

10) Decanted (2016)

Like "Wine Country," this wine film takes the viewer to California, especially Napa Valley. In contrast to the long-established wineries of France, Decanted is about a new winery, Italics Winegrowers. For those among us who have wondered idly about starting a winery, this wine documentary netflix gives you a glimpse of that experience. The documentary is a good reminder about the business decisions and people behind every glass of wine we enjoy.

Taking Your Wine Interest On The Road

Finding a wine movie on Netflix a few wine movies will probably leave you wanting more. Watching a wine documentary netflix will only help you learn so much. You'll want the experience of touching the grapevine, seeing wine barrels, and exploring the grounds of a winery yourself. To help you explore those interests, find out how to plan your wine tasting trip in 5 steps.

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Best Wine Movies On Netflix: 10 Films To Enjoy In 2021

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Want to expand your wine horizons at home? Checking out the best wine movies on Netflix is one of the best ways to get into wine further. I remember seeing "Somm" when it came out and very much enjoyed it. To help you choose a netflix wine documentary, I've included ratings for each title and have embedded trailers where available.

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In this riveting sequel to Martin Walker's internationally acclaimed novel Bruno, Chief of Police, some of France's great pleasures - wine, passion and intrigue - converge in a dark chain of events that threaten the peaceful village of Saint-Denis.

Benoît (Bruno) Courrèges - devoted friend, cuisinier extraordinaire and the town's only municipal policeman - rushes to the scene when a research station for genetically modified crops is burned down outside Saint-Denis. Bruno immediately suspects a group of fervent environmentalists who live nearby, but the fire is only the first in a string of mysteries centering on the region's fertile soil.

Then a bevy of winemakers descends on Saint-Denis, competing for its land and spurring resentment among the villagers. Romances blossom. Hearts are broken. Some of the sensual pleasures of the town - a dinner of a truffle omelette and grilled bécasses, a community grape-crushing - provide an opportunity for both warm friendship and bitter hostilities to form. The town's rivals - Max, an environmentalist who hopes to make organic wine; Jacqueline, a flirtatious, newly arrivedQuébécoise; and Fernando, the heir to an American wine fortune - act increasingly erratically. Events grow ever darker, culminating in two suspicious deaths, and Bruno finds that the problems of the present are never far from those of the past.

A splendid mystery - and a delectable serving of the pleasures of France.

Genre: Mystery

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In this riveting sequel to Martin Walker's internationally acclaimed novel Bruno, Chief of Police, some of France's great pleasures - wine, passion and intrigue - converge in a dark chain of events that threaten the peaceful village of Saint-Denis.

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Unreserved Wine Talk

Journalist Natalie MacLean leaves no stone unturned (no grape unpicked?) as she dives into the world of wine in all its glory.

From matching wine to dope to the highs and lows of airline wine, to asking the question do wine scores matter, Natalie asks the big questions with great results. It's not all light-hearted though, as Natalie puts the wine industry under the microscope, questioning her own role in the traditionally male-dominated field.
Learn more about the Unreserved Wine Talk podcast "
Wine Blast

Susie Barrie and Peter Richards are both Master's of Wine, and are also husband and wife (the only married couple of MWs in the world!)

Their low-key chats are insightful and funny, touching on all matter of subjects from hot wine tips, wine career advice, wines broken down by country and more.

Easy to get into and moves along at a clip, this is fast wine chat for anyone.
Learn more about the Wine Blast podcast "
The Vinecast

Local legend and winemaker James Scarcebrook has worked as a retailer, a wholesaler and a winemaker. In his spare time he puts together the Vincast, Australia's longest running wine focussed podcast. A huge selection of interviews of all manner of characters from the wine industry, with sharp questions and friendly banter.
Learn more about The Vinecast podcast "
I'll Drink to That

For the more serious wine drinker, former sommelier Levi Dalton interviews some of the world's best winemakers and gets the lowdown on their life story and background, their influences and their wine philosophy. Not afraid of going down the rabbit hole, episodes can be over 90 minutes long!
Learn more about the I'll Drink to That podcast " About the Author Banjo Harris Plane is the three-time winner Sommelier of the Year Australia and a certified advanced Sommelier through the Court of Master Sommeliers. He first cut his teeth in the wine industry working as a sommelier in Australia's best restaurants, before starting multiple businesses in the space of a few years... these included two restaurants, a wine import business and co-founding Good Pair Days!

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Wine Podcasts You Need to Listen to in 2022 | Good Pair Days

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Journalist Natalie MacLean leaves no stone unturned (no grape unpicked?) as she dives into the world of wine in all its glory. From matching wine to dope to the highs and lows of airline wine, to asking the question do wine scores matter, Natalie asks the big questions with great results.

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Wine podcasts have moved on from being a niche and have become a genre of podcasting altogether. Here are eight podcasts that are steering the conversation.

Do you like wine podcasts as much as you love your wine?

Podcasts have become a great companion throughout the day for many. They accompany vacant slots of time in our day with infotainment and even help us breeze through mundane chores. There are so many genres and subgenres in Podcasting, with a billion niches overlapping. Wine Podcasts as a genre have been taking the world by storm. They are pointing towards the rising trend of creating infotainment and entertainment across stakeholders in the beverage industry. From talking about consumption to the trade, these podcasts are unraveling various aspects of wine, winemaking, oenology, wine appreciation, and so much more.

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Here are some iconic wine podcasts that you should tune into:

I'll drink to that

I'll drink to that by Levi Dalton. Source: Levi Dalton

I'll drink to that is hosted by Levi Dalton. This podcast is where a former sommelier interviews incredibly famous and knowledgeable wine personalities in his tiny apartment. He gets them to talk candidly about their lives and work and then shares the conversations with his ever-engaged audience. Started in 2012, the podcast now has close to 500 episodes. This podcast assumes a certain passion and interest in wines and doesn't look at being a primer for people still learning about wine. It deep-dives into the insights of people in the trade from around the world, including legacy wine families, vintners, restaurateurs, and bartenders alike.

Guild Somm
Guild Somm Podcast. Source: Podtail
GuildSomm is a nonprofit international membership organization for wine professionals that elevates the wine and beverage community through industry education. The GuildSomm podcast is an extension of this mission. This podcast was launched in 2011 and is currently hosted by Master Sommelier Chris Tanghe. While the GuildSomm has memberships, this podcast is also accessible to non-members. Podcasts cover a range of topics, including individual wine-producing regions, blind tasting techniques, and more. This wine podcast interviews guests on their career trajectories and how they have made a space for themselves in this industry.

Wine for Normal People
Wine For Normal People by Elizabeth Schneider. Source: Wine Folly
Wine For Normal People has a podcast, a book, and online classes that focus on real wine education for people who want to learn about wine in a supportive environment, where questions are welcomed, humor is appreciated, and community is king. Hosted by Sommelier Elizabeth Schneider and wine-loving-normal-person husband M.C. Ice, this is a podcast for people who like wine but not the snobbery that goes with it. They talk about wine in a fun, straightforward, normal way to get you excited about it and help you drink better, more interesting stuff. This is a perfect podcast for beginners.

The Swirl Suite

The Swirl Suite is a wine podcast led by 4 black women in the wine industry. It is hosted by Sarita Cheaves, Glynis Hill, Leslie Frelow, and Tanisha Townsend as they highlight what is involved in working in the wine industry and living in wine. It was initially in video format in 2014 and moved to Soundcloud and iTunes in 2016. They have built a community around this podcast that highlights career-making in wine, especially as a woman of color. The guests include a wide range of wine professionals that join in the girls for a round of laughter and overall joy about all things wine.

Interpreting Wine
Interpreting Wine with Lawrence Francis. Source: Interpreting Wines
Lawrence Francis hosts the Interpreting Wine podcast. This podcast is the place to learn from thought leaders in the world of wine and marketing. Nearing 500 episodes, this podcast was founded in 2018. It focuses on the latest trends in the drinks and hospitality industry, is typically more trade than consumer orientated, and tends towards the US. Its target audience is industry insiders. Francis' insights have also managed to bring him many collaborations and exclusives with the podcast. His on-air blind tastings have also gone on to be great hits.

Whiskey, Wine, and Weed show
Whiskey, Wine, and Weed Show with Sid Patel. Source: London Wine Competition
The Whiskey, Wine, and Weed show is Beverage Trade Network's daily podcast is about the alcohol beverage & cannabis industry. This podcast is hosted by Sid Patel, CEO of Beverage Trade Network. It provides actionable insights to all kinds of professionals in this industry. This podcast features some of the most successful people from the Industry, talking about some of the most important issues faced by businesses, and how to tackle them. This daily podcast provides tips and tricks to the Importers, Distributors, Suppliers and Producers to grow their businesses sustainably.

XChateau
XChateau with Robert Vernick and Peter Yeung. Source: Inside Winemaking
Ex-château wines are wines that are sold directly from the winery after being bottled and stored in the winery's cellar. This is the same vibe that the XChateau podcast brings along. It is hosted by noted wine blogger Robert Vernick and leading wine business consultant and author of Luxury Wine Marketing Peter Yeung. The podcast provides insights, analysis, and perspectives on news and trends in the wine industry beyond winemaking, such as marketing, finance, and consumer trends. Their episodes feature themes like Crafting Wines, Making Wine Approachable, Selection and Differentiation, Democratizing Wine Retail, etc.

Wine Blast
Wine Blast with Susie and Peter. Source: Susie and Peter Richards
Wine Blast is co-hosted by Susie Barrie MW and Peter Richards MW. Susie and Peter have married Masters of Wine who bring wine to life with a smile via interviews, chat, food, tips, questions, gentle bickering, and a certain amount of over-sharing. This podcast is a top-10 US & UK podcast recommended in The Daily Telegraph, Evening Standard, Decanter, Great British Podcasts, and more. In a magazine-style format, together they chat with guests from all around the wine world, cook up dishes, go head to head with competitive wine-offs, whizz through wine A-Zs, and more.
Heading image source: WineMag Article by Prithvi Nagpal, Editor & Sommelier, Beverage Trade Network

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Tune in: Eight wine podcasts we highly recommend

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Wine podcasts have moved on from being a niche and have become a genre of podcasting altogether. Here are eight podcasts that are steering the conversation. Podcasts have become a great companion throughout the day for many. They accompany vacant slots of time in our day with infotainment and even help us breeze through mundane chores.

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Internet Archive Search: "Wine For Newbies"

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Decanter.com | Wine Reviews & News, Learn About Wine

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Wine reviews, find the best wines, read the latest wine news, learn about wine tasting and more with Decanter.com

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Learn more, drink better: 400,000+ expert wine ratings, with tasting notes, score, price and when to drink. The essentials of wine, storing and serving advice, recipes and food pairing tips, best restaurants for wine, vintage charts and news

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A collection of wine reviews and ratings by Eric Asimov, the wine critic for The New York Times, who is joined for blind tastings by Florence Fabricant and assorted guests.

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Dictionary.com | Meanings & Definitions of English Words

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The world's leading online dictionary: English definitions, synonyms, word origins, example sentences, word games, and more. A trusted authority for 25+ years!

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Cambridge Dictionary | English Dictionary, Translations & Thesaurus

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The most popular dictionary and thesaurus for learners of English. Meanings and definitions of words with pronunciations and translations.

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Find definitions for over 300,000 words from the most authoritative English dictionary. Continuously updated with new words and meanings.

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Oxford Advanced Learner's Dictionary at OxfordLearnersDictionaries.com - the largest and most trusted free online dictionary for learners of English. Quickly find clear definitions and audio pronunciations of words.

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Englisch ⇔ Deutsch - leo.org: Startseite

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LEO.org: Ihr Wörterbuch im Internet für ­Englisch-Deutsch­ Übersetzungen, mit Forum, Vokabeltrainer und Sprachkursen. Natürlich auch als App.

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dict.cc: Wörterbuch für Englisch-Deutsch und andere Sprachen

dict.cc möchte es seinen Benutzern ermöglichen, ihr Wissen mit anderen zu teilen. Wenn eine bestimmte Englisch-Deutsch-Übersetzung noch nicht im Wörterbuch enthalten ist, kann sie von jedem Benutzer eingetragen werden. Bevor die Übersetzung für alle sichtbar wird, muss sie von mehreren anderen Beitragenden geprüft werden. Der dadurch entstehende Wortschatz kann jederzeit im Download-Bereich (Extras) heruntergeladen werden.

Neben dem Blättern im Wörterbuch und natürlich dem Abfragen von Übersetzungen ist es auch möglich, sich im Übersetzungsforum auszutauschen und mittels Vokabeltrainer seine Sprachkenntnisse zu verbessern. Im Forum sind regelmäßig auch professionelle Übersetzer aktiv, die sich gegenseitig weiterhelfen, aber auch Anfängerfragen beantworten.

Hinweis: Die Fehlerfreiheit der Übersetzungen kann nicht garantiert werden, aber jeder Übersetzungsvorschlag wird garantiert überprüft. Mögliche Fehler können per Klick auf den Info-Button [i] direkt über die Suchergebnisseiten gemeldet werden. Eine Anleitung dazu gibt es auf der Seite FAQ.
" neue Wörterbücher bei dict.cc!

Neuigkeiten & Mitteilungen ( RSS)

2023-11-06: 21 Jahre dict.cc!
In diesem Jahr habe ich einige Funktionen eingebaut, die über die Jahre immer wieder nachgefragt wurden, sowohl bei den Apps (z. B. das Lockscreen-Widget für iPhones), als auch bei den Websites (etwa die Suche über alle Sprachen gleichzeitig). Eine weitere solche Funktion im Vokabeltrainerbereich ist gerade in Arbeit.

Hier die Zahlen für 2023:
1.268.426 Übersetzungen bei Deutsch-Englisch, 2.210.325 in den anderen Sprachpaaren
1.461.288 Sprachaufnahmen, 1,392,421 Beugungen und 404.996 Illustrationen
300.985 registrierte Nutzer, davon 37.802 Beitragende

Dazu noch eine weitere interessante Zahl: Seit Bestehen hat die dict.cc-Website 26,107,000,000 Wörterbuchanfragen beantwortet, davon ca. 1,4 Milliarden allein im letzten Jahr. Vielen Dank an die Beitragenden, die das alles möglich machen!

DE/FR - 100k!
Deutsch-Französisch hat heute 100.000 Einträge erreicht! Somit ist Französisch die erste Sprache, die in beiden Sprachpaaren diese Marke geknackt hat! Gratulation an alle Beitragenden!

2023-08-08: Gleichzeitige Suche in allen Sprachpaaren
Der Wunsch nach einer Möglichkeit, Übersetzungen für alle Sprachen gleichzeitig anzuzeigen, kam über die Jahre immer wieder. Ich bin mir zwar nicht sicher, ob das einen praktischen Wert beim Übersetzen hat, aber interessant ist es auf jeden Fall, um Ähnlichkeiten zwischen verschiedenen Sprachen zu studieren oder um sich die Aussprache eines Begriffs in verschiedenen Sprachen anzuhören. Oder manchmal hört oder liest man ein Wort und weiß gar nicht, welche Sprache das war. Das kann man hier eingeben und wird hoffentlich fündig.

Ich habe die Suchergebnisse nach Sprachfamilien gruppiert und die Sprachen selbst nach Anzahl der Sprecher. Es ist aber auch möglich, nur bestimmte Sprachen zum Vergleich auszuwählen.

Hier ausprobieren: Übersetzungen in allen Sprachen gleichzeitig

Dieses Deutsch-Englisch-Wörterbuch basiert auf der Idee der freien Weitergabe von Wissen. Mehr dazu
Enthält Übersetzungen von der TU Chemnitz sowie aus Mr Honey's Business Dictionary (Englisch/Deutsch). Vielen Dank dafür!
Links auf dieses Wörterbuch oder einzelne Übersetzungen sind herzlich willkommen! Fragen und Antworten

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Englisch-Deutschwörterbuch (Übersetzer): Von Benutzern erweiterbares Wörterbuch für die Englisch-Deutsch-Übersetzung. Weitere Wörterbücher für andere Sprachen ebenfalls verfügbar!

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Pronouncing wine terms correctly can be difficult, especially if you have never heard the terms before. We have created a pronunciation guide for some key terms so you can hear and see how they should be pronounced. Our aim for this “How to say it” guide has been to capture universally recognised,…

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Do you know the difference between Rioja and Veneto? Think you know your Champagne and Prosecco? Take our wine quizzes and find out. There's a new quiz every Friday.

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Andreas Essl
Das Glossar ist eine monumentale Leistung und einer der wichtigsten Beiträge zur Vermittlung von Weinwissen. Unter all den Lexika, die ich zum Thema Wein verwende, ist es mit Abstand das wichtigste. Das war vor zehn Jahren so und hat sich seither nicht verändert.

Autor, Modena

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Andreas Essl Das Glossar ist eine monumentale Leistung und einer der wichtigsten Beiträge zur Vermittlung von Weinwissen. Unter all den Lexika, die ich zum Thema Wein verwende, ist es mit Abstand das wichtigste. Das war vor zehn Jahren so und hat sich seither nicht verändert. Autor, Modena

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The largest wine encyclopedia in the world with 25,984 detailed entries.

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DE - Wörterbuch der deutschen Winzersprache

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DE - Wörterbuch der deutschen Winzersprache

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Glossary Terms - Robert Parker Wine Advocate

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The world’s most trusted authority in wine for over 30 years. Unbiased, professional tasting notes, reviews, articles, videos, daily news and much more.

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The language of wine contains a wealth of meanings that are not all too familiar, particularly the technical interpretations. The glossary describes and offers an explanation to the most common terms.

acetone

a wine fault, with a smell reminiscent of nail varnish remover

acidity

The total content of acidity in is generally between 4 and 10 g/l (the total acidity is declared on the Federal Inspection Number assessment) In extreme cases, (such as with Schilcher, Eiswein (ice wine) or Trockenbeerenauslese), this value can be higher.

aftertaste

another term for length or finish

ampelography

the study of vines (ampelography)

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The language of wine contains a wealth of meanings that are not all too familiar, particularly the technical interpretations.

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Die Sprache des Weines kennt viele Begriffe, die - zumindest in ihrer fachspezifischen Bedeutung - nicht allen geläufig sind. Die gebräuchlichsten Termini beschreibt und erklärt das Glossar.

Sie haben einen Begriff nicht gefunden?
Sie haben einen Begriff gesucht, der in unserem Glossar noch fehlt? Dann schreiben Sie uns und helfen Sie uns das Weinglossar zu komplettieren!

absetzen

Der Jungwein wird vom Geläger getrennt. Das Abziehen des geklärten Weines aus einem Tank bzw. Fass vom Geläger. Der Wein wird dadurch von den Trubstoffen (grobe Hefe) befreit.
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Aceton

Weinfehler, erinnert an Nagellackentferner

adstringierend

Zusammenziehend, austrocknender bzw. pelziger Geschmack, der durch die Tannine (Gerbstoffe) des Rotweins entsteht.

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Die Sprache des Weines kennt viele Begriffe, die - zumindest in ihrer fachspezifischen Bedeutung - nicht allen geläufig sind. Die gebräuchlichsten Termini beschreibt und erklärt das Glossar. Sie haben einen Begriff nicht gefunden? Sie haben einen Begriff gesucht, der in unserem Glossar noch fehlt? Dann schreiben Sie uns und helfen Sie uns das Weinglossar zu komplettieren!

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"wine and spirit education trust" "wine tasting" "wine eduation" "the grape explorer" wset "wset level one" "wset level two" "wset level three" "learning abo...

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Hello and welcome to The Grape Explorer. This channel aims to take you the viewer on an informal look at the world of wine. That world can sometimes seems overwhelming and The Grape Explorer wants to make it simple and easy to understand and more importantly to enjoy.

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Podcasts have changed the way we think about audio shows, and wine podcasts are no different! They are a great way to sneak-in some knowledge during our day to day activities. Plus, they're a gateway to information that's otherwise stuck in wine classes.

The list below covers eight wine podcasts that range from easy-going chats to jam-packed info sessions. We guarantee you'll find something that suits your needs!

Wine for Normal People

Best For: Those of you interested in having a no-fuss conversation about wine

Length: 45-50 minutes

Sommelier Elizabeth Schneider and wine-loving-normal-person husband M.C. Ice host this wine podcast. It aims to translate wine into terms that anyone can relate to.

Meant for "people who like wine but not the snobbery that goes with it," it's great for amateurs and experts alike.

Wine For Normal People offers information on grape varieties, wine growing regions, and the industry. It also includes a series of laid-back interviews that are super approachable for all wine-lovers out there.

I'll Drink To That

Host: Levi Dalton

Best For: Anyone that wants to learn about the people behind the wine

Length: 60 minutes

Levi Dalton, a former Sommelier, interviews well-known wine personalities from his apartment.

Launched back in 2012 with close to 500 episodes, these fascinating conversations cover a ton.

This includes wine-producing regions, the lives and experiences of winemakers, sommeliers, wine writers, and important people from the business.

It's bound to take you on a personal journey through the stories of the people behind your favorite wines.

Swirl Suite

Best For: Audiences interested in the growing topic of Black voices in wine.

Where to Find It: iTunes, Soundcloud, Spotify, Stitcher, and Google Podcasts.

Length: 45 - 75 minutes

Hosts Sarita, Tanisha, Leslie and Glynis discuss the industry with equal parts style, substance, and humor.

The voice of people of color within the wine industry has been a topic that's only grown in importance and notice over the past year. Swirl Suite covers a wide variety of wine topics with industry pros from a point of view that is too often ignored.

The SOMM TV Podcast

Host: Jason Wise

Best For: Fans of the SOMM series and industry open-minded people

Length: 40 minutes

If you're a fan of the SOMM documentary trilogy and SOMM TV, you can't miss out on this podcast!

Jason Wise, director of the SOMM films, hosts a podcast that's "about everything." And it truly is! He covers everything from their films to wine, spirits, beer, food, tariffs, and celebrities.

This podcast guarantees a good time while covering new interesting and unique material.

Wine Blast

Best For: Everyone! And that includes wine beginners and wine pros

Length: 30 minutes

Married Masters of Wine Susie Barrie and Peter Richards bring to life this recently launched wine podcast (2020).

With a dynamic format, they discuss an array of wine-related topics such as relevant news, travel, food pairings, and interviews.

They manage to deliver each episode in an informative yet entertaining style. And, of course, it includes the inevitable couples' bickering. It's the kind of podcast that'll have you pouring yourself a glass of wine and relaxing.

Matthew's World of Wine and Drink

Host: Matthew Gaughan DipWSET

Best For: Wine students and wine enthusiasts that want to expand their knowledge

Where To Find It: PlayerFM, SoundCloud, and their website

Length: 15-20 minutes

DipWSET and Certified WSET Educator Matthew Gaughan is the host of this podcast that caters primarily to wine students.

Each episode dives into one specific topic, covering regions, styles, grape varieties, history, culture, and spirits.

During these short-but-sweet episodes, Matthew covers the key points that wine students must master. It's a great tool for the learning process.

Guild of Sommeliers Podcast

Host: Geoff Kruth MS

Best For: Those with previous wine knowledge, aka all you wine-geeks out there!

Length: 50 minutes

This long-running podcast (first launched in 2011) offers in-depth conversations with industry personalities guided by GuildSomm President and Master Sommelier Geoff Kruth.

This wine podcast provides insightful information that supports the study of wine certification programs found worldwide. While access to most content requires a fee, the podcast itself is completely free.

The Guild of Sommeliers Podcast provides students and professionals amazing information on endless topics.

We recommend you set some time aside to devote to this podcast. Have a notepad and pen ready, because you'll definitely want to take some notes!

The Unreserved Wine Talk

Host: Natalie MacLean

Best For: People looking for honest conversations and insights about life in the wine world

Length: 20-40 minutes

Award-winning journalist Natalie MacLean offers genuine conversations with personalities from the wine industry. It also includes personal reflections on her life journey through the wine world.

The Unreserved Wine Talk aims to teach by sharing stories about people and places. It dispels the idea that wine is only for the rich, and covers wine-related details common to our daily lives.

And don't forget their notes with useful links, books, and other resources that are available on their website.

Tune into episode 58 to listen to Madeline's interview where she talks about her experience with wine graphics and the success of Wine Folly!

Wine Podcasts: A Tool for Wine Fans All Over

Wine podcasts are a wonderful resource to learn in a dynamic, approachable way that is sure to fill your day with valuable knowledge and a good time!

What are some of your favorite wine podcasts? Comment below!

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8 Wine Podcasts Worth Listening To | Wine Folly

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Wine podcasts are a great way to sneak in some knowledge during our day to day activities. Here are 7 of our absolute favorites!

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Wine marketing with Salisbury Creative Group

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Wine marketing with Salisbury Creative Group

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wine winesales spirits "craft spirits" "craft spirits sales" winedistribution "wine distribution" sales "wine industry" "wine sales" "spirits sales" "wine di...

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We help wineries and craft distilleries dramatically accelerate their sales performance by leveraging modern strategies and technology in their sales process. In addition to our library of videos on YouTube (be sure and check out our playlists), we have TONS of other free resources including articles (over 50+) and even free online courses.

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Social Media | Digital Marketing | How To Videos | Wine Business

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Share your videos with friends, family, and the world

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Wine Marketing Challenges: The Secret Ingredient to Better Tasting Wine

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Wine Marketing Challenges: The Secret Ingredient to Better Tasting Wine

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Wine Marketing Challenges: The Secret Ingredient to Better Tasting Wine

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Amplify the unique stories behind your wine brand in collaboration with podcast specialist Interpreting Wine

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BBC Learning English - BBC Learning English - Homepage

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Learn English with these free learning English videos and materials from BBC Learning English. This site will help you learn English and improve your pronunciation, grammar and vocabulary knowledge.

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https://www.oxfordonlineenglish.com/free-business-english-lessons

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Free business English lessons. Learn how to write emails in English, answer English job interview questions and more in our business English video lessons.

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Wine Folly is the best place to learn about wine. Browse our visual wine compendium or our playful weekly articles. Start your wine education today.

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Your partner in fine wine investment

Storage, timing, price point - there's a lot to consider when investing in fine wine. That's where we come in.

Our team of wine and investment experts will create a portfolio that's right for your risk appetite, term, and target returns.

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Wine Investment.com | Investing In Fine Wine | Cult Wines

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Storage, timing, price point - there's a lot to consider when investing in fine wine. That's where we come in. Our team of wine and investment experts will create a portfolio that's right for your risk appetite, term, and target returns.

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wine "wine tasting" "wine school" wset "wine scholar guild" "wine education" "wine learning" "online wine tasting" "online wine school" "west london wine sch...

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Hi there! Welcome to the Wine With Jimmy YouTube channel. My name is Jimmy Smith, and I am a wine educator based in London, United Kingdom. As a WSET tutor, I know that the material in these courses can be quite daunting to master for the final exam.

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Welcome to my Wine Diary! Everything wine-related here. Easy learning of wine concepts, life topics, wine talks and fun!

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We created this glossary of wine terms for all wine lovers, especially our wine students. You can find the most common wine terms and their definitions in this wine dictionary.

Acidity to Astringent

acidity - the liveliness and crispness in wine that activates our salivary glands

aeration - the deliberate addition of oxygen to round out and soften a wine

aging - holding wine in barrels, tanks, and bottles to advance them to a more desirable state

alcohol - ethanol ( ethyl alcohol), the product of fermentation of sugars by yeast

anosmia - the loss of smell

appellation - a legally defined region known to produce fine wine. See wine regions of the world.

aroma - the smell of wine, especially young wine (different than "bouquet")

astringent - tasting term noting the harsh, bitter, and drying sensations in the mouth caused by high levels of tannin

Balance to Bunghole

balance - a term for when the elements of wine - acids, sugars, tannins, and alcohol - come together in a harmonious way

barrel - the oak container used for fermenting and aging wine

barrique - a 225-liter oak barrel used originally for storing and aging wines, originating in Bordeaux

bitter - a taste sensation that is sensed on the back of the tongue and caused by tannins
a wine made from more than one grape varietal

body - a tactile sensation describing the weight and fullness of wine in the mouth. Wine can be light, medium, or full-bodied.

Bordeaux - the area in Southwest France is considered one of the most significant wine-producing regions in the world. See French wine regions.

Botrytis - a beneficial mold that pierces the skin of grapes and causes dehydration, resulting in natural grape juice exceptionally high in sugar. Botrytis is largely responsible for the world's finest dessert wines. (see "noble rot")

bouquet - a term that refers to the complex aromas in aged wines

breathing - exposing the wine to oxygen to improve its flavors (see "aeration")

Brettanomyces - a wine-spoiling yeast that produces barnyard, mousy, metallic, or bandaid-ish aromas

brilliant - a tasting note for wines that appear sparkling clear

brut - French term denoting dry champagnes or sparkling wines

bung - the plug used to seal a wine barrel

bunghole - the opening in a cask in which wine can be put in or taken out

Cellar to Cuvée

cellar - a temperature and humidity-controlled facility to store wine. See cellaring wine.

Chaptalization - adding sugar to wine before or during fermentation to increase alcohol levels. Chaptalization is illegal in some parts of the world and highly controlled in others.

citric acid - one of the three predominate acids in wine

claret - the name the English use when referring to the red wines of Bordeaux

closed - a term describing underdeveloped and young wines whose flavors are not exhibiting well

complex - a wine exhibiting numerous odors, nuances, and flavors

cork taint - undesirable aromas and flavors in wine often associated with wet cardboard or moldy basements

corked - a term that denotes a wine that has suffered cork taint (not wine with cork particles floating about)

cru classé - a top-ranking vineyard designated in the Bordeaux Classification of 1855

crush - the English term for harvest

cuvée - in Champagne, a blended batch of wine

Demi-sec to Full-bodied

demi-sec - French term meaning "half-dry" used to describe a sweet sparkling wine

dry - a taste sensation often attributed to tannins and causing puckering sensations in the mouth; the opposite of sweet. See wine tasting 101.

earthy - an odor or flavor reminiscent of damp soil

enology - the science of wine and winemaking (see "oenology")

fermentation - the conversion of grape sugars to alcohol by yeast. See winemaking 101.

fining - the addition of egg whites or gelatin (among other things) to clear the wine of unwanted particles

finish - the impression of textures and flavors lingering in the mouth after swallowing wine

flavors - odors perceived in the mouth

foxy - a term that describes the musty odor and flavor of wines made from Vitis labrusca, a typical North American varietal

fruity - a tasting term for wines that exhibit strong smells and flavors of fresh fruit

full-bodied - a wine high in alcohol and flavors, often described as "big."

Herbaceous to Must

herbaceous - a tasting term denoting odors and flavors of fresh herbs (e.g., basil, oregano, rosemary, etc....)

hot - a description of wine that is high in alcohol. See wine tasting 101.

lees - sediment consisting of dead yeast cells, grape pulp, seed, and other grape matter that accumulates during fermentation

leesy - a tasting term for the rich aromas and smells that result from wine resting on its lees

length - the amount of time that flavors persist in the mouth after swallowing wine; a lingering sensation

malic acid - one of the three predominant acids in grapes. Tart-tasting malic acid occurs naturally in many fruits, including apples, cherries, plums, and tomatoes.

Malolactic fermentation - a secondary fermentation in which the tartness of malic acid in wine is changed into a smooth, lactic sensation. Wines described as "buttery" or "creamy" have gone through "malo." See winemaking 101.

mature - ready to drink

mouth-feel - how a wine feels on the palate; it can be rough, smooth, velvety, or furry. See wine tasting 101.

must - unfermented grape juice, including seeds, skins, and stems

Negociant to Plonk

negociant - a French word describing a wholesale merchant, blender, or shipper of wine

NWS - the National Wine School. See sommelier courses in America

noble rot - see "botrytis."

nose - a tasting term describing the aromas and bouquets of a wine. See wine tasting 101.

oak/oaky - tasting term denoting smells and flavors of vanilla, baking spices, coconut, mocha, or dill caused by barrel-aging

oenology - the science of wine and winemaking (see "enology")

open - tasting term signifying a wine that is ready to drink. See wine tasting 101.

oxidation - wine exposed to air that has undergone a chemical change

phenolic compounds - natural compounds present in grape skins and seeds (see "tannin")

phylloxera - a microscopic insect that kills grape vines by attacking their roots

plonk - British slang for inexpensive wine; also used to describe very low-quality wines

Ratings to Typicity

rosé- pink wines made from red grapes. See all about rosé wine.

rough - the tactile "coarse" sensation one experiences with very astringent wines

sec - the French word for "dry."

sommelier - A wine butler; also used to denote a certified wine professional. See how to become a sommelier.

spicy - a tasting term used for odors and flavors reminiscent of black pepper, bay leaf, curry powder, baking spices, oregano, rosemary, thyme, saffron, or paprika found in certain wines

supertaster - an individual with the genetic ability to taste a wider array tannins and other bitter compounds. See what is a supertaster?

sweet - wines with perceptible sugar contents on the nose and in the mouth

tannins - the phenolic compounds in wines that leave a bitter, dry, and puckery feeling in the mouth. See understanding tannin.

tartaric acid - the principal acid in grapes- promotes flavor and aging in wine

terroir - French for geographical characteristics unique to a given vineyard. See understanding terroir.

texture - a tasting term describing how the wine feels on the palate

typicity - a tasting term that describes how well a wine expresses the characteristics inherent to the variety of grape

Ullage to Young

Ullage - the space left in bottles and barrels as wine evaporates. See: know your wine bottle.

Vegetal - tasting term describing characteristics of fresh or cooked vegetables detected on the nose and in the flavors of the wine. Bell peppers, grass, and asparagus are common "vegetal" descriptors.

Vitis Vinifera - the species of wine that comprises over 99% of the world's wine

Vintage - the year a wine is bottled-the yield of wine from a vineyard during a single season.

Weight - similar to "body," the sensation when a wine feels thick or rich on the palate

Wine - fermented juice from grapes. See what is wine?

Wine glass - a drinking vessel specially designed to tasting wine. See wine glass recommendations.

Wine-tasting - the act of perceiving flavors in wine by using the three esses: see, swirl, sniff, sip, and savor. See wine tasting 101

Yeast - a microorganism endemic to vineyards and produced commercially that converts grape sugars into alcohol

Yield - the productivity of a vineyard

Young - an immature wine that is usually bottled and sold within a year of its vintage. Wines meant to be drunk "young" are noted for their fresh and crisp flavors.

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Glossary Of Wine Terminology | The Ultimate Wine Dictionary

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A complete glossary of wine terminology with hundreds of easy to understand definitions. This is the must-read wine dictionary from the top Wine School.

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Share your videos with friends, family, and the world

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"wine show" "learn wine" "wine basics" "travel show" "food show"

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Welcome to V is for Vino! In each full episode of V is for Vino, Vince explores a new wine region, the history and communities that shape it, meets the winemakers, and cooks delicious food pairings at local restaurants.

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Eva Longoria Guesses Cheap vs. Expensive Wines | Through The Grapevine | Bon Appétit

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Acronym for "Anything but Chardonnay" or "Anything but Cabernet". A term conceived by Bonny Doon's Randall Grahm to denote wine drinkers' interest in grape varieties.

Abbreviation of alcohol by volume, generally listed on a wine label.

Acids give wine tartness. Several acids are in the grape before fermentation, and others arise afterward. Acids often make a wine seem "crisp" or "refreshing."

A tasting term for the taste left on the palate after wine has been swallowed. "Finish" is a synonym.

A barrel, often made of oak, used to age wine or distilled spirits.

Abbreviation for Appellation d'Origine Contrôlée, (English: Appellation of controlled origin), as specified under French law. The AOC laws specify and delimit the geography from which a particular wine (or other food product) may originate and methods by which it may be made. The regulations are administered by the Institut National des Appellations d'Origine (INAO).

You might see this phrase on a wine label. It denotes the place where most of the grapes used in the wine were grown. An appellation of origin can be the name of a country, state, county or geographic region. Federal regulations require that at least 75 percent of the grapes must be grown in the named appellation of origin.

A wine that is either drunk by itself (i.e. without food) or before a meal in order to stimulate the appetite.

The smell of a wine. The term is generally applied to younger wines, while the term Bouquet is reserved for more aged wines.

The degree of astringency (how much a wine makes your mouth pucker) depends upon the amount of tannin a wine has absorbed from the skins and seeds of the grapes. A moderate amount of astringency is desirable-it creates a lovely flavour-in many red wine types.

A wine has balance when its elements are harmonious; when no one part dominates. Acid should balance against sweetness; fruit should balance against oak and tannin; alcohol balances against acid and flavor.

A large bottle containing 12 litres, the equivalent of 16 regular wine bottles.

The official start of the harvest season in France.

A hollow cylindrical container, traditionally made of wood staves, used for fermenting and aging wine. Sometimes called a cask.

The French name for a 225 litre Bordeaux style barrel (Bordeaux hogshead). Will yield 24 cases of 12 bottles each.

A measure of the sugar concentration in grape juice;roughly translates to ABV in wine after completion of fermentation.

A juicy, flavorful red wine made from Gamay grapes grown in the region of the same name.

The first Beaujolais wine of the harvest; its annual release date is the third Thursday in November.

A type of clay used in wine clarification.

Commissioned by French Ministry of Agriculture to better position the wine industry for the future.

Bianco, Blanc, Blanco, Branco

Italian/French/Spanish/Portuguese terms for a white wine or grape

A term originally meant to denote a location in a cellar where wine is stored but now often seen in brand marketing of some wines (i.e. Bin 75 Merlot, etc)

Like biodynamic agriculture in general, biodynamic grape-growing stems from the ideas and suggestions of Rudolf Steiner (1861-1925), which predate most of the organic movement. The principles and practices of biodynamics are based on his spiritual/practical philosophy which includes understanding the ecological, the energetic, and the spiritual in nature.

French term for organic winemaking

A white wine, usually sparkling, made exclusively from white grapes, often Chardonnay.

A white wine, usually sparkling, made from red grapes.

The mixing of two or more different parcels of wine together by winemakers to produce a consistent finished wine that is ready for bottling. Laws generally dictate what wines can be blended together, and what is subsequently printed on the wine label.

Tasting and evaluating wine without knowing what it is.

A Spanish wine cellar. Also refers to a seller of alcoholic beverage.

A bottle is a small container with a neck that is narrower than the body and a "mouth." Modern wine bottles are nearly always made of glass because it is nonporous, strong, and aesthetically pleasing.

Also known as bottle-sickness, a temporary condition of wine characterized by muted or disjointed fruit flavours. It often occurs immediately after bottling or when wines (usually fragile wines) are shaken in travel. After several days the condition usually disappears.

The degree to which bottled wine of the same style and vintage can vary.

How thin or thick wine feels in your mouth. "Light body" connotes a thin feeling in your mouth. "Medium body" means that a wine is full-flavored, without being too heavy. "Heavy body" means the wine has a robust, round, and very rich feel.

A beneficial mould that causes grapes to shrivel and sugars to concentrate, resulting in sweet, unctuous wines; common botrytis wines include Sauternes, Tokay, and German beerenauslese.

Smells that result from a wine's ageing process. Bouquet can also describe a wine's overall smell.

Wine packaged in a bag usually made of flexible plastic and protected by a box, usually made of cardboard. The bag is sealed by a simple plastic tap.

The interaction between air and wine after a wine has been opened. Breathing may take place while the wine is decanting.

Wine spoilage yeast that produces taints in wine commonly described as barnyard or band-aids.

Describes a wine that has high clarity, with very low levels of suspended solids.

A standardized scale to measure the sugar content in grapes before fermentation. Most table wines are harvested between 19 degrees and 25 degrees Brix.

A French term for a very dry champagne or sparkling wine. Drier than extra dry.

A stopper used to seal a bottle or barrel. Commonly used term for corks.

An old English unit of wine casks, equivalent to about 477 litres (126 US gallons/105 imperial gallons).

Abbreviation seen on Spanish wine labels meaning Cooperativa Agrícola or local co-operative.

Cabernet Sauvignon is a variety of red grape mainly used for wine production, and is, along with Chardonnay, one of the most widely-planted of the world's noble grape varieties.

Certain California wines for which consumers and others pay higher prices than those of Bordeaux's First Growths (Premiers Crus).

Cane pruning is when one or two canes from a vine's previous year's growth are cut back to six to fifteen buds which will be the coming growing seasons grape producers.

The parts of the grape vine above ground, in particular the shoots and leaves.

Italian term for winery.

The plastic or foil that covers the cork and part of the neck of a wine bottle.

Whole, uncrushed grapes are fermented in a sealed vat containing a layer of carbon dioxide. This results in fruity, soft and distinct red wines. These wines have little tannin and are immediately drinkable. This is the method used throughout France's Beaujolais region.

A wood barrel or storage vessel, often made from oak, that is used in winemaking for fermentation and/or aging.

Unit of the persistence of the wine's finish in seconds. Derived from the word caudal (tail). A wine can have a caudalie of 8 or more seconds.[4]

Spanish sparkling wine made according to the traditional method of sparkling production.

A storehouse or storeroom used specifically for holding wine. Long ago, wine was best kept in underground cellars. Modern methods of insulation and temperature control have transformed the job of storing wine, making it possible for wine "cellars" to be above ground as well. Wine is best stored horizontally in a dark place with minimal temperature fluctuation. The optimal temperature for storing most wines is between 12°C and 16°C.

The area of the winery where point of sale purchases occur. This can be a tasting room or a separate sales area.

To age wine for the purpose of improvement or storage. Cellaring may occur in any area which is cool (12-16°C), dark, free from drastic temperature change, and free from vibrations. Bottled wines are typically cellared on their sides.

A town and wine region in northern Burgundy known for steely, mineral Chardonnay.

A wine shed, or other storage place above ground, used for storing casks, common in Bordeaux. Usually different types of wine are kept in separate sheds. The New World counterpart to the chai may be called the barrel hall.

A denominated region northeast of Paris in which Chardonnay, Pinot Noir, and Pinot Meunier grapes are made into sparkling wine.

A piece of stemware having a long stem with a tall, narrow bowl on top.

The practice of adding sugar (usually from sugar beets or sugarcanes but sometimes using grape sugar) to the grape must prior to fermenting, to compensate for low sugar content/potential alcohol in the grapes. Only legally allowed in colder countries.

A type of wine, one of the "noble" white varietals.

The Charmat or bulk process is a method where sparkling wines receive their secondary fermentation in large tanks, rather than individual bottles as seen in Méthode Traditionelle.

Generally a winery in Bordeaux, although the term is sometimes used for wineries in other parts of the world, such as the Barossa Valley.

A white grape common in the Loire Valley of France.

Italy's most famous wine; derived from the Sangiovese grape.

Italian term for a very pale or light colored rosé

A French term for a wine that falls between the range of a light red wine and a dark rosé

British name for Bordeaux wine. Is also a semi-generic term for a red wine in similar style to that of Bordeaux.

A winemaking process involving the fining and filtration of wine to remove suspended solids and reduce turbidity.

In Australia, wine bottled without a commercial label, usually sold cheaply in bulk quantities.

French term for what was historically a vineyard whose boundaries were delineated by a walled enclosure. Commonly associated with vineyards in the Burgundy wine region such as the Grand Cru vineyard Clos de Vougeot.

A principle relating to the aging ability of wine that states that a wine will remain at its peak (or optimal) drinking quality for as long as it took to reach the point of maturity. For example, if awine is drinking at its peak at 1 year of age, it will continue drinking at its peak for another year.

A mixture of red and white sparkling wine that has a high sugar content.

A clarification process in winemaking where wine is chilled to near freezing temperatures for several weeks to encourage the precipitation of tartrate crystals.

Winemaking organization that is jointly owned by a number of growers who pool their resources and vineyards to produce wine under one label

A method of vine training. Unlike cane pruning where the trunk itself is the only permanent, inflexible piece of the vine, cordon trained vines have one or two woody arms extending from the top of the trunk. These are then spur pruned.

A wine bottle stopper made from the thick outer bark of the cork oak tree.

A tasting term for a wine that has cork taint.

A tool, comprising a pointed metallic helix attached to a handle, for drawing Corks from bottles.

A type of wine fault describing undesirable aromas and flavours in wine often attributed to mould growth on chlorine bleached corks.

French term for the hillside or slopes of one contiguous hill region.

A quality level intermediate between table wine and quality wine, which in France is known as vin de pays and in Italy as Indicazione Geografica Tipica (IGT) . Also a synonym for Fruit wine.

Semi-sparkling wine; slightly effervescent. Also called frizzante.

French sparkling wine not made in Champagne region.

Spanish ageing designation. For red wines a wine needs to be aged at least 6 months in oak (in Rioja and Ribera del Duero it is 12 months in oak) and a total of 24 months before release. For Spanish whites there is no minimum oak aging but a Crianza designated wines needs to be kept at the winery for at least 18 months after harvest before being released to the market

A French term that literally means "growth". May refer to a vineyard or a winery.

Bordeaux estate classification below that of Cru Bourgeois

A classification of quality Bordeaux wine estates in the Medoc that were not part of the originally 1855 Bordeaux classification.

A French term for an officially classified vineyard or winery.

Wines for which committed buyers will pay large sums of money because of their desirability and rarity.

The French term for the period of time during alcoholic fermentation when the wine is in contact with the solid matter such as skin, pips, stalks, in order to extract colour, flavour and tannin. See also maceration.

A wine blended from several vats or batches, or from a selected vat. Also used in Champagne to denote the juice from the first pressing of a batch of grapes.

Refers to a process in which the must of a white wine is allowed to settle before racking off the wine, this process reduces the need for filtration or fining.

The process of transferring wine from a bottle to another holding vessel. The purpose is generally to aerate a young wine or to separate an older wine from any sediment.

French term for a Champagne that has been aged sur lie for an exceptionally long time (far beyond the usually 5-10 years of vintage Champagne) before going through degorgement.

A medium-dry sparkling wine. In Champagne, this a wine that has received a dosage of 32-50 grams/liter

Denominacion de Origen

Spanish for 'appellation of origin;' like the French AOC or Italian DOC.

Denominazione di Origine Controllata

Italian for a controlled wine region; similar to the French AOC or Spanish DO.

Varies by region. In the UK, a very sweet, low alcohol wine. In the US by law, any wine containing over 14.1% alcohol. In the majority of the New World, indicated a sweet wine.

The process by which final sediments are removed from traditionally made sparkling wines prior to the adding of the dosage.

1. The abbreviation for Denominación de Origen, or "place name". This is Spain's designation for wines whose name, origin of grapes, grape varieties and other important factors are regulated by law.

2. The abbreviation for dissolved oxygen, the degree of oxygen saturation in a wine, which strongly affects oxidation of the wine and its ageing properties.

The abbreviation for Denominazione di Origine Controllata, or "controlled place name." This is Italy's designation for wine whose name, origin of grapes, grape varieties and other important factors are regulated by law. It is also the abbreviation for Portugal's highest wine category, which has the same meaning in that country.

Portuguese, Italian, French and Spanish terms for a sweet wine

The abbreviation for Denominazione di Origine Controllata e Garantita, or controlled and guaranteed place name, which is the category for the highest-ranking wines of Italy.

A river in Portugal as well as the wine region famous for producing Port wines.

Wines with zero or very low levels of residual sugar. The opposite of sweet.

A term used to describe aromas and flavours that have a certain soil-like quality.

French term for a grape-derived spirit such as brandy up to a maximum of 96% ABV. Its literal translation is "water of life"

German for ice wine, a dessert wine made from frozen grapes.

A system commonly associated with Bordeaux wine where the previous year's harvest is available for contract sales several months before the wine will be bottled and release.

French for "in pulling", refers to the period of time in which bottled sparkling wine is rested in contact with lees generated during secondary fermentation. Part of the Méthode Champenoise process.

The wine from a producer's portfolio that is the lowest cost for purchase and offers the most basic quality.

The process of removing the grapes from the stems, done either by hand or machine. Known in English as destemming.

A very dry sparkling wine. In Champagne, this is a wine that has received a dosage with between 0-6 grams/litre sugar

Everything in a wine except for water, sugar, alcohol, and acidity, the term refers to the solid compounds such as tannins. High levels of extract results in more color and body, which may be increased by prolonging the wine's contact with the skins during Cuvaison.

A sparkling wine that is sweeter than a brut. In Champagne, this is a wine that has received a dosage between 12-17 g/l sugar

Refers to the extra cost associated with buying wines en primeur that may include the cost of shipping to the importer's cellars as well applicable duties and taxes.

A United States & South Africa winery license allowing farms to produce and sell wine on-site.

An unpleasant characteristic of wine resulting from a flaw with the winemaking process or storage conditions.

This is the way in which grape sugar is converted to ethyl alcohol and carbon dioxide, thereby converting grape juice into wine.

Fermentazione naturale

An Italian term for a "naturally sparkling" wine. This usually refers to a wine, such as Asti, that has been bottled before fermentation is completed so that a natural sparkle of CO2 can be achieved in the bottle

The straw-covered flask historically associated with Chianti.

A term that originated in California during the mid-1980s to refer to any inexpensive cork-finished varietal wine in a 1.5 liter bottle.

The process by which wine is clarified before bottling.

The highest category of wine quality, representing only a very small percentage of worldwide production of wine.

Substances added at or near the completion of wine processing, to remove of organic compounds for the purpose of increasing stability, improving clarity or adjusting flavour or aroma.

The finish is the overall taste that remains in your mouth after you've swallowed the wine; it's the length and pleasantness of the aftertaste. A well-balanced, full-bodied wine usually has a long finish, while a well-balanced, light-bodied wine has a shorter finish.

Tasting term used to indicate a wine lacking in structure, often marked by low acidity.

A glass bottle that holds two litres of (usually inexpensive) table wine.

A winemaker who travels extensively across the globe, sharing techniques and technology from one region of the world to another. The term originated with Australian winemakers who would fly to Northern Hemisphere wine regions in Europe and the United States during the August-October harvest time when viticulture in the Southern Hemisphere is relatively quiet.

Wine to which alcohol has been added, generally to increase the concentration to a high enough level to prevent re-fermentation.

Italian term for a semi-sparkling wine.

Italian term for a wine that has very slight effervescence, more than a still wine but less than a semi-sparkling. Similar to the French term perlant.

A fermented alcoholic beverage made from non-grape fruit juice which may or may not include the addition of sugar or honey. Fruit wines are always called "something" wines (e.g., plum wine), since the word wine alone is often legally defined as a beverage made only from grapes.

A name created by Robert Mondavi to describe dry Sauvignon Blanc.

A red grape exceedingly popular in the Beaujolais region of France.

Geographical Indication

A term used by the World Trade Organization to designate a wine region that can produce wines with defined characteristics (such as an Appellation d'origine contrôlée (AOC) in France).

A sweet and spicy white grape popular in eastern France, Germany, Austria, northern Italy, New Zealand, Chile and California.

Refers to the increasingly international nature of the wine industry, including vineyard management practices, winemaking techniques, wine styles, and wine marketing.

A vineyard technique in which the bud-producing part of a grapevine is attached to an existing root.

French term for a famous brand of wine, most commonly associated with the large Champagne houses.

French term for a "Great growth" or vineyard. In Burgundy, the term is regulated to a define list of Grand cru vineyards.

French term most often associated with Bordeaux where it denotes a Chateau's premier wine, or "first wine". On a wine label, the word's Grand Vin may appear to help distinguish the wine from an estate's second or third wine.

Spanish aging designation that for red wine stipulates that it has been aged for a total of 5 years after harvest with at least 18 months in oak (in Rioja and Ribera del Duero the minimum is 24 months). For Spanish white wines the requirement is 4 years of total aging with at least 6 months in oak (increased to 12 months in Rioja and Ribera del Duero)

Spanish term for a sparkling wine that has been tank fermented as opposed to going through secondary fermentation in the bottle according to the Traditional Method used for Cava production

The free-run or pressed juice from grapes. Unfermented grape juice is known as "must."

A red wine grape of the Rhone Valley of France, and elsewhere (especially Spain). In the southern Rhone, Grenache replaces Syrah as the most important grape (Syrah being more important in the north).

The removal of green (unripe) grapes from vines in the early stages of grape ripening in an attempt to increase the quality and concentration of grapes remaining on the vine.

A white grape popular in Austria that makes lean, fruity, racy wines.

French term for the foil and wire cork cage that are used to dress a bottle of sparkling wine

A tasting term for a wine that contains too much tannin and is therefore unpleasant. Hard wines often take a long time to mature.

A French word meaning 'high.' It applies to quality as well as altitude.

An aroma or flavour similar to green; often an indication of under ripe grapes grown in a cool climate.

Term for Rhine wines, usually used in England.

A wine barrel that holds approximately 239 litres (63 gallons).

A term used to describe a wine that does not have depth or body.

Horizontal wine tasting

A tasting of a group of wines from the same vintage or representing the same style of wine (such as all Pinot noirs from different wineries in a region), as opposed to a vertical tasting which involves of the same wine through different vintages. In a horizontal tasting, keeping wine variety or type and wine region the same helps emphasize differences in winery styles.

The genetic crossing of two or more grape types; common hybrids include Mueller-Thurgau and Bacchus

Wine made from frozen grapes. Written, and trademarked as a single word - Icewine - in Canada. Called Eiswein in German.

A large bottle holding six litres, the equivalent of eight regular wine bottles.

Abbreviation for "Indicazione Geografica Tipica", the lowest-ranking of the three categories of Italian wine regulated by Italian law.

International variety

Grape varieties grown in nearly every major wine region, for example Cabernet Sauvignon, Chardonnay and Merlot

A large bottle holding 3-5 litres, the equivalent of 4-6 regular wine bottles.

American term for inexpensive table wine (French: Vin de table).

A German term for a wine of quality; usually the driest of Germany's best Rieslings.

Wine that is produced under the supervision of a rabbi so as to be ritually pure or clean.

Grape types native to North America such as Concord and Catawba.

Also known as late picked, wine made from grapes that have been left on the vine longer than usual. Usually an indicator for a very sweet or dessert wine.

Wine sediment that occurs during and after fermentation, and consists of dead yeast, grape seeds, and other solids. Wine is separated from the lees by racking.

The drops of wine that creep down the side of the wine glass. A higher alcohol content means thinner legs flow back into the wine after you swirl the glass.

A tasting term for a wine that has had long exposure to Ultraviolet light causing "wet cardboard" type aroma and flavour.

French term for a liquid containing saccharose and yeast used to effect the second fermentation in sparkling wine production.

French term for "shipping liquid", used to top up and possibly sweeten sparkling wine after disgorging. Usually a solution of saccharose in base wine.

French term for the dead yeast and sediment of wine also known as lees.

A river in central France as well as a wine region famous for Chenin Blanc, Sauvignon Blanc, and Cabernet Franc.

The contact of grape skins with the must during fermentation, extracting phenolic compounds including tannins, anthocyanins, and aroma. See also Cuvaison.

A fortified wine that has been made on a Portuguese island off the coast of Morocco since the fifteenth century.

A wine that has been oxidatively aged by maderisation. Often associated with the wines of Madeira

A bottle holding 1.5 litres, the equivalent of two regular wine bottles.

A hearty red grape of French origin now exceedingly popular in Argentina.

Malolactic Fermentation

Also called "secondary fermentation." The sharp malic acid in wine converts to lactic acid and carbon dioxide, thereby decreasing tartness and creating buttery flavours and aromas.

French term for a grape grower who makes their own wine. Often associated with the Champagne wine region where producers of Grower Champagnes are identified by the initials RM (for Récoltant-Manipulant) on wine labels

The distillate made from pomace. The term can also refer to the pomace itself or, in the Champagne region, to individual press fractions from the traditional vertical wine press.

A qualification conferred by The Institute of Masters of Wine, which is located in the United Kingdom.

A light German wine flavoured with sweet woodruff in addition to strawberries or other fruit.

A wine-like alcoholic beverage made of fermented honey and water rather than grape juice.

Originally created in California, these blended wines can be summed up as the "American Bordeaux". The term is a blend of the words "merit" and "heritage" and pronounced the same. The Red blend is made from at least 2 of the 5 Bordeaux grape varieties: Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot, and Malbec. The White Meritage is a blend at least 2 of Sauvignon blanc, Sauvignon vert, and Semillon. Term also used in South Africa.

A section of Bordeaux on the west bank of the Gironde Estuary known for great red wines; Margaux, St.-Estephe, and Pauillac are three leading AOCs in the Medoc.

Merlot is a variety of wine grape used to create a popular red wine.

A large bottle holding six litres, the equivalent of eight regular wine bottles.

The balance of weight, acidity and fruit flavours that are perceived while the wine is still in the tasters mouth and before swallowing

French term for an appellation, where all the vineyards in the appellation are under single ownership.

The sparkling effervescence of a wine. In the glass it perceived as the bubbling but the surface of the glass can affect this perception. Premium quality sparkling wine has a mousse composed of small, persistent string of bubbles.

French term for a sparkling wine

Wine that is spiced, heated, and served as a punch.

The juice of freshly pressed grapes

A red grape popular in the Piedmont region of northwest Italy; the only grape used in both Barolo and Barbaresco.

A large bottle holding 15 litres, the equivalent of 20 regular wine bottles.

French for "trader". A wine merchant who assembles the produce of smaller growers and winemakers and sells the result under its own name.

Wines produced outside of the traditional wine growing areas of Europe and North Africa.

A fungal disease caused by Botrytis cinerea that results in dehydrated and shrivelled grapes that are high in concentrated sugar and acid. Noble Rot grapes are an essential component of many Austrian and German wines.

The aroma or bouquet of a wine.

A term used to describe woody aromas and flavours; butter, popcorn, and toast notes are found in 'oaky' wines.

A wine aficionado or connoisseur.

The study of aspects of wine and winemaking.

A wine that has the barest hint of sweetness; a slightly sweet wine in which the residual sugar is barely perceptible.

Wine produced from vines that are notably old.

Wines produced inside of the traditional wine growing areas of Europe and North Africa.

Grapes grown without the aid of chemical-based fertilizers, pesticides, or herbicides.

A wine tasting term for anything that affects one of the main senses such as smell. An example would be an affliction of the common cold or being in a room with someone wearing an overwhelming amount of perfume.

A wine that is no longer fresh because it was exposed to too much air.

A tasting term for the feel and taste of a wine in the mouth.

A measure of the acidity. The lower the pH, the higher the acidity. The term comes from the French Pouvoir Hydrogéne meaning "hydrogen power". pH is a shorthand for its mathematical approximation: in chemistry a small p is used in place of writing log10 and the H here represents [H+], the concentration of hydrogen ions.

A minute (ca. 0.75 mm) underground insect that kills grape vines by attacking their roots.

An area in northwest Italy known for Barolo, Barbaresco, Barbera, Dolcetto, and Moscato.

A white grape popular in Alsace, Germany, and elsewhere.

Also called Pinot Grigio, this is a grayish-purple grape that yields a white wine with a refreshing character.

The prime red grape of Burgundy, Champagne, and Oregon.

A hybrid between Pinot Noir and Cinsault that is grown almost exclusively in South Africa.

Grape seeds.

A cask holding two hogsheads or 126 U.S. gallons of wine.

British English slang for an inexpensive bottle of wine. The term is thought to originate from the French word for white wine, "blanc".

The skins, stalks, and pips (seeds) that remain after making wine. Also called marc.

A sweet fortified wine, which is produced from grapes grown and processed in the Douro region of Portugal. This wine is fortified with the addition of distilled grape spirits in order to boost the alcohol content and stop fermentation thus preserving some of the natural grape sugars. Several imitations are made throughout the world.

A wine stabilizer and preservative.

French term for a "First growth". Used mostly in conjunction with the wines of Burgundy and Champagne where the term is regulated.

Higher quality classification of wine above every day drinking table wines. While premium wines maybe very expensive there is no set price point that distinguishes when a wine becomes a "premium wine." Premium wines generally have more aging potential than every day quaffing wines.

The process by which grape juice is extracted prior to fermentation; a machine that extracts juice from grapes.

The aromas in wine derived from the grapes themselves and are considered part of the varietal character or typicity of the grape variety. This is opposed to the secondary aromas which come from the fermentation and maturation process and the tertiary aromas which come from aging process in the bottle.

A French term for wine sold while it is still in the barrels; known as 'futures' in English-speaking countries.

The annual vineyard chore of trimming back plants from the previous harvest.

The indentation found in the base of a wine bottle. Punt depth has no relation to wine quality, and is simply a necessary structural component of the glass bottle.

Quality-Price Ratio (QPR)

A designation for rating wine based on the ratio of its quality and its price. The higher quality and less expensive price a wine has, the better the ratio.

A simple, everyday drinking wine

Portuguese term for a wine estate.

The process of moving wine from barrel to barrel, while leaving sediment behind.

An Italian sweet wine made from passito grapes.

The reductive-oxidative way that wine ages. As one part gains oxygen and becomes oxidized, another part loses oxygen and becomes reduced. Early in its life, a wine will exhibit oxidative aromas and traits due to the relatively recent influence and exposure of oxygen when the wine was barrel aged and/or bottled. As the wine ages and is shut off from a supply of oxygen in the bottle, a mature wine will develop reductive characteristics.

A large bottle holding 4.5 litres, the equivalent of six regular wine bottles.

Spanish aging designation. For red wines this means that a wine has been aged for at least 3 years following harvest with at least 12 months in oak. For Spanish white wines, the designation means that the wine has been aged for at least 18 months with at least 6 of those months in oak.

French term for a very sweet wine. Often used as a description for very sweet sparkling wine

A largely New World term indicating a wine of higher quality; it has no legal meaning.

The unfermented sugar left over in the wine after fermentation. All wines, including those labelled as "dry wines" contain some residual sugars due to the presence of unfermentable sugars in the grape must such as pentoses.

A river in southwest France surrounded by villages producing wines mostly from Syrah; the name of the wine-producing valley in France.

Also known as "Rémuage" in French, part of the Méthode Champenoise process whereby bottles of sparkling wine are successively turned and gradually tilted upside down so that sediment settles into the necks of the bottles in preparation for degorgement.

A variety of grape used to make white wine. It is grown mainly in Germany, where the relatively cold climate enables it to produce grapes for some of the best white wines in the world. Riesling grapes are also used also for high quality wines in Austria and can be found in countries like Australia, South Africa and Canada. Riesling is famous for its vivid acidity and fruitiness both in the nose and on the palate.

A well-known region in Spain known for traditional red wines made from the Tempranillo grape.

Pink wines are produced by shortening the contact period of red wine juice with its skins, resulting in a light red colour. These wines are also made by blending a small amount of red wine with white wine.

A style of Port wine that is generally sweet.

An early English term for what is now called Sherry.

A large bottle holding nine litres, the equivalent of 12 regular wine bottles.

An area in the Loire Valley known mostly for wines made from Sauvignon Blanc.

The dominant grape used in making the Italian wine known as Chianti.

A tart punch made from red wine along with orange, lemon and apricot juice with added sugar.

A sweet Bordeaux white wine made from botrytized Semillon, Sauvignon Blanc and Muscadelle.

A white grape planted throughout the world; increasingly the signature wine of New Zealand.

An alternative to cork for sealing wine bottles, comprising a metal cap which screws onto threads on the neck of a bottle. Also called a "Stelvin".

French, Italian, Spanish and Portuguese terms for a dry wine. In Champagne production, "Sec" wines are actually medium-dry being sweeter than Brut and Extra Dry with 12-17 grams/litre of sugar added in the dosage.

The aromas in wine that are derived from the winemaking process which includes fermentation as well as potentially malolactic fermentation and oak aging. This is in contrast to the primary aromas which come from the grape variety itself and the tertiary aromas which come from aging process in the bottle.

Secondary fermentation

Most commonly the term is used to refer to the continuation of fermentation in a second vessel - e.g. moving the wine from a stainless steel tank to an oak barrel. Can also mean malolactic conversion.

German sparkling wine.

Wines made in the United States but named after places that the Alcohol and Tobacco Tax and Trade Bureau requires be modified by a US name of geographic origin. Examples would be New York Chablis, Napa Valley Burgundy or California Champagne.

A plump white grape popular in Bordeaux and Australia; the base for Sauternes.

A fortified wine that has been subjected to controlled oxidation to produce a distinctive flavour, produced in the Triangulo de Jerez region of Spain.

Shiraz or Syrah is a variety of grape used to make red wine. Shiraz is most often used in Australia for the French varietal Syrah and are the same grape.

A term used to describe a wine with an especially smooth mouthfeel.

A process used to systematically blend various vintages of Sherry.

A wine expert who often works in restaurants.

Effervescent wine containing significant levels of dissolved carbon dioxide.

A term used to describe certain aromas and flavours that may be sharp, woody, or sweet.

A wine bottle that holds approximately 6 oz (175-187 mL) or one-fourth the equivalent of a typical 750 mL bottle; a single-serving.

Italian term for a sparkling wine made from any production method

A term used to describe an extremely crisp, acidic wine that was not aged in barrels.

A term used to describe harsh, green characteristics in a wine. Can indicate the retention of a large percentage of stems included in the ferment.

An Australian term for a broad category of sweet wines included fortified and botrytized wines.

A term used in relation to lower classified Bordeaux wine estates that come close in quality to the First Growth Bordeaux estates.

A red wine from Tuscany that is not made in accordance with established DOC rules; often a blended wine of superior quality containing Cabernet Sauvignon and/or Merlot.

French term for a wine that has spent time aging on the lees during which it may have derived some flavors from autolysis. Often associated with the Loire wines of the Muscadet region.

French term for a sparkling wine that has been aged with its neck down following the completion of autolysis but before dégorgement. Wines that are being riddled (remuge) will end up sur pointe with the yeast sediment consolidated in the neck of the bottle.

The most famous brand of screwcap.

Wine that is not sparkling wine.

A production method of artificially mellowing wine by exposing it to heat.

Compounds (typically: potassium metabisulfite or sodium metabisulfite) which are added to wine to prevent oxidation, microbial spoilage, and further fermentation by the yeast.

A substance used in winemaking as a preservative.

Defined by the level of residual sugar in the final liquid after the fermentation has ceased. However, how sweet the wine will actually taste is also controlled by factors such as the acidity and alcohol levels, the amount of tannin present, and whether the wine is sparkling.

A red grape planted extensively in the Rhone Valley of France, Australia, and elsewhere; a spicy, full and tannic wine that usually requires aging before it can be enjoyed.

Generally any wine that is not sparkling or fortified. In the US these wines must also be between 7% and 14% alcohol by volume. The term table wine also refers to a wine that is considered a good, everyday drinker. In the European Union, the "Table Wine" category (and "Table Wine with a Geographical Indication") was previously the quality category that came below "Quality Wines" or Quality Wines Produced in Specified Regions (QWPSR) such as French AOC and Italian DOCG wines until both terms were eliminated in 2009. Now most European wines that were formally labelled as "Table Wines" are just labelled as "Wine" while those that were labelled as "Table Wine with a Geographical Indication" are now Protected Geographical Indication (PGI).

Naturally occurring substances found mostly in grape skins, seeds and stems. They can give young wines a mouth-puckering bitterness and astringency, but some tannins are desirable in red wines to give them structure.

A tasting term describing a wine high in acidity. Often displayed by young, unripe wines.

The most important and most common acid found in grapes.

Refers to a selection of wines, usually between three and eight glasses, but sometimes as many as fifty, presented for the purpose of sampling and comparison.

The most popular red grape in Spain; common in Rioja and Ribera del Duero.

Special characteristics expressed in a wine that result from the interaction of geography, geology, climate, and the plant's genetics.

The aromas in wine that are developed as the wine ages in the bottle. This is in contrast to the primary aromas which come from the grape variety itself and the secondary aromas which come from the winemaking process.

A tasting term for the mouthfeel of wine on the palate.

A tubular instrument for removing a sample from a cask or barrel. Also called a pipe.

The charcoal that is burned into the inside of wine casks. To toast refers to that process. It also refers to the practice of drinking an alcohol beverage along with wishing good health or other good fortune.

A dessert wine made in Hungary from botrytised Furmint grapes.

Spanish and Portuguese term for a red wine or grape

The ability of a wine to clearly portray all unique aspects of its flavour - fruit, floral, and mineral notes.

German for "dry".

Trockenbeerenauslese

A German term meaning approximately "A late harvest of selected dry berries". A type of German wine made from grapes affected by noble rot. Such grapes can be so rare that it can take a skilled picker a day to gather enough for just one bottle. A Prädikat (protected quality wine designation) in Germany and Austria.

How well a wine reflects the characteristics of its grape variety and terroir

The space between the wine and the top of a wine bottle. As a wine ages, the space of ullage will increase as the wine gradually evaporates and seeps through the cork. The winemaking term of "ullage" refers to the practice of topping off a barrel with extra wine to prevent oxidation.

Also known as unwooded, refers to wines that have been matured without contact with wood/oak such as in aging barrels.

A tasting descriptor to describe a wine that has layers of soft, concentrated, velvety fruits. Unctuous wines are lush, rich, and intense.

Wines made from a single grape variety.

A large wine-producing region in northern Italy.

Sweet wine from Tuscany made from late-harvest Trebbiano and Malvasia grapes.

An aromatized wine that is made with wormwood and potentially other ingredients.

In a vertical tasting, different vintages of the same wine type from the same winery are tasted, such as a winery's Pinot noir from five different years. This emphasizes differences between various vintages for a specific wine. In a horizontal tasting, the wines are all from the same vintage but are from different wineries or microclimates.

Spanish term for "old"

French for wine.

Spanish for vines.

French term similar to Vin primeur denoting a very young wine meant to be consumed within the same vintage year it was produced. Example: Beaujolais nouveau.

Italian and Spanish, originally derived from Latin, for wine.

A term used to denoting anything relating to wine.

Vintage is the process of picking grapes and creating the finished product. A vintage wine is one made from grapes that were all, or primarily, grown and harvested in a single specified year.

Someone who makes or sells wine. A wine merchant.

A fragrant, powerful white grape grown in the Rhone Valley of France and elsewhere.

The cultivation of grapes. Not to be confused with viniculture.

Italian term for a "lively" or lightly sparkling wine

The level of acetic acid present within a wine.

Also called sommelier knife, a popular type of corkscrew used in the hospitality industry.

An alcoholic beverage made from the fermentation of unmodified grape juice.

A subterranean structure for storing and aging wine.

The descriptive sticker or signage adhered to the side of a wine bottle.

Refers to the continuing surplus of wine over demand (glut) being produced in the European Union.

A person engaged in the occupation of making wine.

A device, comprising two vats or receptacles, one for treading and bruising grapes, and the other for collecting the juice.

A building, property, or company that is involved in the production of wine.

The sensory evaluation of wine, encompassing more than taste, but also mouthfeel, aroma, and color.

The woody tissue of a vine, inside of the vascular cambium layer, that includes heartwood and sapwood, which transports water and nutrients from the roots towards the leaves.

A micro-organism present on the skins of grapes that reacts with the sugars inside and results in the production of ethyl alcohol during a process called fermentation.

A measure of the amount of grapes or wine produced per unit surface of vineyard.

Wine that is not matured and usually bottled and sold within a year of its vintage.

A popular grape in California of disputed origin; scientists say it is related to grapes in Croatia and southern Italy.

The science of fermentation in wine.

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Acronym for "Anything but Chardonnay" or "Anything but Cabernet". A term conceived by Bonny Doon's Randall Grahm to denote wine drinkers' interest in grape varieties. Abbreviation of alcohol by volume, generally listed on a wine label. Acids give wine tartness. Several acids are in the grape before fermentation, and others arise afterward.

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Kurzbeschreibung des Verlags:

Dieses handliche Nachschlagewerk mit über 1700 Stichworten aus allen Bereichen rund um den Wein gibt dem Leser treffsicher Auskunft über Weinbegriffe, die ihm auf der Zunge liegen. Das Weinwörterbuch im handlichen Format passtt garantiert in jeden Reisekoffer! Unentbehrlich für alle, die das treffende Wort in der Fremdsprache suchen! Machen Sie die Probe aufs Exempel!

weiterlesen

Reihe
avBUCH

ISBN

9783840485084

Erscheinungsdatum

08.11.2016

Umfang

180 Seiten

Genre

Sachbücher/Lexika, Nachschlagewerke/Fremdsprachige Wörterbücher

Format

Hardcover

Verlag

Cadmos Verlag

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Welcome to the Wines of South Africa podcast. Each episode we'll explore a different aspect of the South African wine scene. We'll talk with winemakers, winery owners, and other members of South Africa's vibrant wine industry, and we'll also get a sommelier's take on the wines.

You can listen to individual episodes here. Better yet, subscribe to the show on your favorite podcast app so you won't miss an episode. The Wines of South Africa podcast is available on Apple Podcasts, Stitcher, Soundcloud, Google Play, and most other major podcast apps.

Below you'll find a list of individual episodes, including links to individual wineries and other items mentioned during that week's episode.

Don't forget to open a bottle of an appropriate South African wine while you're enjoying the episode!

This episode we visit the southernmost tip of Africa to check out the cool, windy vineyards of the Agulhas Wine Triangle. This informal designation encompasses a number of pioneers, including the Sauvignon Blanc-focused producers of the Elim warm, David Trafford's project, Sijnn, and Bruce Jack's farm, The Drift, showing in microcosm the diversity of wines that just a small area of South Africa's wine lands can create.
Listen to the episode here
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In 1998 the South African wine industry introduced the Integrated Production of Wine system, a sustainability program that now certifies more than 95% of the industry - including growers, cellars, and vineyards. In addition, forward-thinking producers have led the way into organic or biodynamic farming, invested in solar power, or found other innovative ways to allow the natural world around their vineyards to thrive.
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For much of the twentieth century Cinsault was the most planted wine grape in South Africa. Starting in the 1960s its plantings began to decline, but today's new generation of winemakers are taking another look and discovering it's well-suited for the fresher, lighter-bodied styles of red wine so popular today.
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Benjamin Wallace,
The Billionaire's Vinegar: The Mystery of the World's Most Expensive Bottle of Wine
Published by Crown Publishers US$24.95
Reviewed by Jamie Goode
Benjamin Wallace's new book tells the story of the "Jefferson" bottle of Château Lafite 1787, which, as lot 337 in the Christie's auction of December 5, 1985, was the most expensive bottle of wine ever sold. It's a story that brings together the disparate themes of wealth, greed, narcissism, ego, and fraud, with a dollop of history and some nifty detective work thrown in for good measure-and it's a compelling read. Wallace's book deserves the broad readership at which it is clearly aiming, reaching far beyond the confines of the wine trade and wine collectors.

What makes this such a good read is that it is as much about people as it is about wine. Center stage is Hardy Rodenstock, who may well currently be the most controversial figure in the world of fine wine. Joining him is an illustrious, colorful cast that includes Michael Broadbent MW, wealthy collectors, and assorted wine merchants and journalists.

Rodenstock is at the heart of this story because it is he who discovered the "Jefferson" bottles in Paris in 1985. The story goes thus. As American minister to France, Thomas Jefferson (later third president of the USA) had indulged his love of fine wine by buying reasonable quantities of top claret. (We know a lot about this side of his life because he recorded, in an obsessive fashion, almost every detail, however mundane, in his journals. These are still at Monticello, the Jefferson museum in Virginia.) For example, in February 1788, he ordered 250 bottles of Lafite. He placed the order directly because he was smart enough to realize that it was the only way to avoid the very real risk of adulteration at the hands of wine merchants. Then, in May of that year, he ordered 125 bottles of Haut-Brion. Jefferson was called back to the USA in 1789, however, to serve as Secretary of State, and in the chaos of the French Revolution some of the wine he ordered went missing. Is it possible that some of Jefferson's wine remained in Paris, only to be unearthed some 200 years later?

The flamboyant Rodenstock, a noted wine collector, had developed something of a reputation for sniffing down caches of old, rare wine. Initially involving a small circle of like-minded collectors, his tastings grew into extravagant events at which numerous old, soughtafter bottles were opened-and these proceedings were often legitimized by the presence of wine-trade luminaries. Broadbent was a frequent attendee, and Jancis Robinson MW and Robert Parker have written up Rodenstock events.

In 1985 Rodenstock made his greatest find yet. It was a cache of around 100 bottles that had been walled up in a Parisian cellar. Two dozen of these bottles were engraved with the initials "Th.J" and were from the 1784 and 1787 vintages, including Lafite, Margaux, Yquem, and Branne-Mouton. Wallace claims that, at the time of the discovery, Rodenstock told one of his collector friends that the bottles belonged to Jefferson; Rodenstock later claimed that it was Yquem's Alexandre de Lur-Saluces who first pointed out the connection between "Th.J" and Jefferson.

Indeed, Rodenstock was a particular fan of Yquem, and the first of these bottles to be opened was the 1787 vintage of this wine, in May 1985, with Lur-Saluces present. Another Yquem was opened in October that year, the 1784, and both Lur- Saluces and Broadbent attended. It was during this tasting that Broadbent persuaded Rodenstock to consign one of the Jefferson bottles to Christie's. With the benefit of hindsight, Broadbent may have chosen to do differently, because this bottle set in chain the unfortunate series of events chronicled by Wallace.

Wallace traces the fate of the various Jefferson bottles. As well as the two Yquems consumed in 1985, two bottles (1784 and 1787 Lafite) were sold privately to Rodenstock's collector friend Hans- Peter Frericks the same year. It was in December 1985 that the world-record auction bottle was sold to publisher Malcolm Forbes and placed on display in Forbes's gallery, where the heat of the lights dried the cork out to such an extent that it fell into the wine. A 1787 Branne- Mouton was drunk at Château Mouton Rothschild in June 1986 and found to be drinkable. In December 1986, a 1784 Yquem was sold for £39,600 at Christie's.

In March 1987, a half-bottle of 1784 Margaux was auctioned by Christie's, selling for $30,000 to Wine Spectator publisher Marvin Shanken. The bottle was recorked by Broadbent, who found the small tasting sample he took to be drinkable still. In September of that year, Rodenstock opened another bottle-a 1787 Margaux; again, it was drinkable.

Rodenstock bartered a 1784 Lafite with collector Lloyd Flatt, and this was included in an extensive Lafite vertical held in October 1987. It turned out to be oxidized and undrinkable. Then, later that year, Rodenstock sold four more bottles of the cache to William Koch, a billionaire wine collector. Koch purchased the bottles through intermediaries (one through the Chicago Wine Company, and three through UK merchant Farr Vintners)- details that were to prove significant in the ensuing wrangling over the authenticity of these wines. A 1787 Margaux was purchased from Rodenstock by New York wine merchant Bill Sokolin but smashed in unusual circumstances in April 1989, with the insurers paying out $198,000. Then in 1998, at a Rodenstock Yquem extravaganza, two more Jefferson bottles (1784 and 1787) were served.

The book then begins to focus on the sorry tale of the legal proceedings over the authenticity of the Jefferson bottles, drawing into the discussion the thorny issue of counterfeit wine in general. Wallace does an excellent job in recounting this story, which is a difficult one to tell, especially in view of the ongoing litigation. In the absence of conclusive evidence, the easiest tack is to sit firmly on the fence, but this is not a course that Wallace takes, and the book is the better for it. While it is by no means a crusade-and both sides of the story are presented-Wallace leaves the reader in little doubt about his views.

He pulls no punches, portraying Rodenstock in a fairly negative light. Nor does Broadbent-the world's leading authority on old, rare wine-come across terribly well in this account. His not-sosecret dislike of rival Serena Sutcliffe MW is given full treatment, and it is made clear that if many of Rodenstock's amazing finds, including the Jefferson bottles, are one day shown conclusively to be fakes, then a portion of Broadbent's writing on older wines will be called into question. But it would not only be Broadbent who would be shown to have been duped; other notables have written glowing reports on wines tasted at Rodenstock events, and there is a danger that if they, too, have been fooled in such a fashion, their professional reputations may also be tarnished. This in turn would reflect badly on the whole fine-wine venture. After all, if "experts" get it so badly wrong, who is getting it right?

Issues such as these make this wellwritten book such a compelling read. We are left with the reflection that, much as we would like it to be otherwise, many very old vintages of certain wines are exhausted. There may no longer be many hidden caches of old wines, stored in ideal conditions, waiting to be discovered. And very old wines, especially large-format bottles, without utterly impeccable provenance are to be viewed with great suspicion. Appropriately, Wallace closes his book thus: "In the last years of his life, Jefferson was reduced to drinking lesser wines. He abandoned his earlier habits of ordering straight from the châteaux, instead employing an agent in Nice and asking for simple wines of that region, even expressing a willingness to buy an imitation-Bordeaux merchant's blend. Thomas Jefferson was drinking cheap table wine, and very happily so."

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The Billionaire's Vinegar: The Mystery of the World's Most Expensive Bottle of Wine

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Benjamin Wallace, The Billionaire's Vinegar: The Mystery of the World's Most Expensive Bottle of Wine Published by Crown Publishers US$24.95 Reviewed by Jamie Goode Benjamin Wallace's new book tells the story of the "Jefferson" bottle of Château Lafite 1787, which, as lot 337 in the Christie's auction of December 5, 1985, was the most expensive...

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Winetraveler * Wine Vacation Itineraries & Insider Travel Tips

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The best resource for wine vacations, travel inspiration and expert advice to help you plan your next wine country getaway.

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A world tour of wine dirt with ample invitations for discovery and discussion

Alice Feiring is familiar in anglo- and francophone wine circles for her self-described attempts to wrestle with the forces of industrialization, standardization, and manipulation, thereby helping to save the soul of wine. Her outlook borders on the Manichean but certainly reflects indefatigable enthusiasm and impressive determination in spreading the gospel of "natural" wine. The name of her long-standing newsletter, The Feiring Line, conjures the embattled and ferociously partisan aspects of its author's labors, but its content is rich in charming, wry, and perceptive anecdotes; highly original tasting notes; and journeys into unjustly neglected places, all of which permeate her latest book, which traverses the world of wine under the aspect of bedrock and corresponding soil types.

Feiring wisely refrains from overselling the point of a wine guide so organized. Pascaline Lepeltier writes with admirable candor in the book's foreword ("The Dirty Word"):
There's no minerality in wine. One cannot taste the small oyster shells [...] in Chablis or [taste] basalt in wines from Mount Etna. But [...] that doesn't mean that a sense of place doesn't get delivered and that dirt and soil don't have a part in it. Even if no one really yet understands "how" this can happen.
Lepeltier notes that she, Feiring, and the growers with whom they taste are "all humbl[y] aware of their lack of understanding of such mysteries, even as their experience grows." Accordingly, readers will seek in vain-rightly so,given the present extent of scientific ignorance-for more-than-suggestive hints as to how specific structural or chemical properties of soil might explain and promote certain aromas, flavors, or textures in wine. And where such hypotheses are ventured, these are as likely (prudently) to be attributed to the growers themselves as promulgated by Feiring or Lepeltier. "[I]nstead," suggests Lepeltier, " The Dirty Guide to Wine is an invitation [...] to connect places and bottles, through the looking glass of the soils." As Feiring points out, knowing that "[t]he type of soil has a profound effect on the resulting wine's taste [...] deepens the thinking person's drinking enjoyment."

And as she insists, her geological perspective serves as a salutary antidote to long-standing overemphasis on grape varieties as alleged keys to understanding how wine tastes and why.

Prior to embarking on her world tour of wine dirt, Feiring offers a very brief primer on soil, followed by a précis on viticulture and vinification that alleges organic and biodynamic methods as a virtual precondition for soils exercising their potentially profound influence. Especially in the four pages devoted to "winemaking," a number of technical terms are used for which wine novices -the book's primary target audience- will need to seek guidance in a reference source. A further introductory chapter offers in just six pages a light-hearted but enlightened account of "How to Taste Wine" accompanied by eight largely original criteria for judging quality, perfectly pitched to the beginner but also insightful for experienced enophiles.

For each type of underlying rock under consideration, Feiring highlights selected growing regions, profiles a grower from at least one of these, and offers lists by region of recommended growers. Disparity in surface area and global position might initially render Feiring's approach disorienting; but then hers is manifestly not a book designed to let readers slide into any comfortable rut. She commences with coverage of igneous bedrocks, and among those with basalt, where she focuses on Mount Etna and the Canary Islands (really just Tenerife), then zooms out to discuss the entire Willamette Valley (insofar as basalt-based). The coverage of volcanic tuff that immediately follows concerns only two villages-Boca and Bramaterra -in Italy's Alto Piemonte, and recommends just three producers, whose wines readers aren't likely to encounter unless they reside in sophisticated retail markets or are willing and able to order wine from afar.

In her choice of growers to profile in detail, too, it can seem as though Feiring has gone out of her way to highlight the inaccessible. Two Côte d'Or growers are profiled: Jean-Yves Bizot to represent Côte de Nuits Pinot, and Bernard Van Berg on behalf of Côte de Beaune Chardonnay. Feiring suggests the neglect of the former in the wine press "might be due to his breathtaking prices," while she describes the wines of the latter as "breathtakingly expensive." To represent Barbaresco and Barolo (in the book's understandably expansive section covering wines grown over limestone bedrock), Feiring chooses Lorenzo Accomasso, about whom she emphasizes his reclusiveness, his reluctance to open bottles even after what Feiring describes as a veritable pilgrimage to his disheveled residence, and the fact that he dropped his last US importer sometime around the turn of the millennium. Surely a reader will be at least mildly frustrated by such accounts.

But this far into the book, he or she may have figured out that the point of Feiring's profiles is human interest and insight into how exceptional growers - often of a contrarian disposition-relate to their soils and vines. What's more, a reminder is not without value that fine wines, regardless of price, can be rare and radical, as well as overlooked (sometimes with their producers' connivance).

Just as Feiring is frequently very specific in the growing areas she profiles -while virtually dismissing important regions, notably the Médoc (opining that "only the wines pre-1986 are worth lusting for")-she is equally selective in her choices of cépage. Allegedly "minor" grapes frequently receive welcome attention-a page is devoted to the virtues of Aligoté (on limestone, naturally) -but, for example, a mere nine words are allotted to Arneis: "a low-acid variety that has never really moved me." So, just as one should not consult The Dirty Guide for a thorough survey of the world's major wine-growing regions- nor is that its author's intent-one should be prepared for an account of grapes and people unapologetically personal (not to mention partisan in its allegiance to biodynamic and organic viticulture).
Evocatively unorthodox
With few exceptions, Feiring concentrates on matters about which she is passionate, and the sense of fervid advocacy and occasionally scathing critique found in these pages are a good part of what make them fun to turn.

Both passion and accuracy slacken when Feiring touches on matters Teutonic, as might be anticipated already from the world map at her book's outset, which under Germany lists solely schist. That's doubly misleading. Viticultural Deutschland boasts as much geological diversity as neighboring Alsace, which Feiring treats as a "stand alone" due to its "mash-up of bedrocks." And schist, properly speaking, is distinctive from its finer-grained cousin slate, the overwhelmingly dominant bedrock along the Mosel, which is the sole region Feiring actually discusses. (Admittedly, as she notes, the German Schiefer is ambiguous.) A self-professed devotee of basalt, Feiring nonetheless passed up an opportunity to profile the Pfalz, one of just two places in continental Europe (the other Hungary's Somló) whose wines' historic renown was expressly associated with that rock. Austria or even the Kamptal alone-the only Austrian region on which Feiring lingers- would equally justify the kaleidoscopic approach she accords solely to Alsace. (And under the rubric "gneiss," she erroneously implicates the Kamptal's most famous vineyard, Heiligenstein, a site actually distinguished by its dominance of Permian sandstone.) Feiring recommends regrettably few growers from Austria, especially given that the new millennium has witnessed widespread and inspiring conversions to organic and biodynamic viticulture.

A theme that crops up throughout The Dirty Guide is that of a region's decline into industrialization, overproduction, and vinous debauchery, followed by contemporary, often heroic efforts to revive traditional grapes and methods. Such narratives will, I hope, inspire in readers who follow Feiring's wine recommendations a belief that they're thereby participating in a movement both aesthetically and morally elevated. Sometimes, though, Feiring oversimplifies and overdoes things, as in her picture of Piedmont as having gone entirely off the rails from the 1970s, with "modernists" pitted against a few hold-out "traditionalists." Another recurrent Feiring theme, and one that's harder to overemphasize, is the extent to which wine laws, especially in France, have become an impediment that quality-conscious wine growers increasingly circumvent by giving up on official appellations. In so doing, they unintentionally confound consumers' attempts to tell from the label where a wine grew. The Dirty Guide is replete with welcome commendations of such refusenik growers that place them both geographically and geologically.

Another useful undercurrent of this book is Feiring's emphasis on the floral and savory-both carnal and mineral- aspects of wines' flavors, often in conjunction with reminders that wine would be rather boring if it were as overwhelmingly about fruits and berries (with oak accents), as a majority of ostensibly laudatory tasting notes suggests. Here too, though, Feiring occasionally gets carried away. A typical reader might manage to make sense of her claim on behalf of Northern Rhône Syrah that ideally "[t]he grapes are picked before they achieve sweetness, so all elements are in balance and not too focused on the fruit flavor." Obviously, though, grapes that literally don't even taste sweet are perforce insufficiently ripe for rendering decent wine.

Feiring has a knack for evocatively unorthodox turns of phrase (Pinot is "easy to drink without being stupid"), and her frequent colloquialisms generally strike the sort of invitingly informal tone that one imagines was her aim. The Dirty Guide is also refreshingly free of the vinous jargon and boilerplate that infect so much contemporary wine literature. Occasionally, though, Feiring's prose turns muddled-as, for example, when she writes of Piedmont, "In the end, this soil births what might be the world's best white truffles and a red wine, where Nebbiolo surely is king, but do not deny the supporting cast of characters, they are marvelous." And there are too many sentences whose inscrutability courts factual confusion. Feiring and Lepeltier inform me that a revised reprint is imminent, and it should deal with grammatical infelicities or liberties liable to trip up readers. Further fact-checking would also be in order.
Published by WW Norton-The Countryman Press $24.95 / £20
But the virtues of this "dirty" guide far outweigh its limitations. And although a high proportion of subscribers to The World of Fine Wine probably think they have outgrown the need for such a book, it can only be a wretchedly jaded or incurious enophile who fails to find in Feiring's writings ample invitations for discovery and discussion. Moreover, novices to whom we self-proclaimed experts commend The Dirty Guide to Wine will come away sensitized not just to the intriguing, ill-understood influence of rocks on flavor, but to grapes, places, and styles they might otherwise have been led to overlook. They will also emerge inoculated against much prejudice and platitude that passes for received opinion in matters vinous and humbly aware that, in the last words of Feiring's text, "the more we know, the more we don't."

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A world tour of wine dirt with ample invitations for discovery and discussion Alice Feiring is familiar in anglo- and francophone wine circles for her self-described attempts to wrestle with the forces of industrialization, standardization, and manipulation, thereby helping to save the soul of wine.

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The Wine Scholar Guild is the leading provider of specialization wine study and certification programs internationally. Our courses range from the country-specific and comprehensive Wine Scholar certification programs to in-depth Master-Level programs on specific wine regions within France, Italy and Spain. We also offer wine tours and study trips as well as membership benefits.

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Advertising: Under the Influence with Terry O'Reilly

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Advertising: Under the Influence with Terry O'Reilly

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Under the Influence gives listeners a rare backstage pass into the hallways, boardrooms and recording studios of the ad industry. Join host and adman Terry O'Reilly for fascinating (and humorous) stories that connect the dots between pop culture, marketing and human nature.

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Under the Influence with Terry O'Reilly | Live Radio | CBC Listen

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Under the Influence gives listeners a rare backstage pass into the hallways, boardrooms and recording studios of the ad industry. Join host and adman Terry O'Reilly for fascinating (and humorous) stories that connect the dots between pop culture, marketing and human nature.

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Wine Education - Matthew's World of Wine and Drink

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Fifteen-minute bite-sized podcasts giving an overview of the important wine regions of the world. Perfect for students taking WSET courses, or for the general wine enthusiast.

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Attention- Wine Lovers if you're in a rut choosing the same reliable bottle or confused by the plethora of options instores and on wine lists, then this is the podcast for you! We are here to help you understand wine lingo, pick out stellar wines, read wine labels like a pro and much more.Your hosts Antonia Dominguez & Lynda Coogan, have a combined 27 years of experience in the wine trade. They will take you on a journey that navigates the complexities of this fascinating tipple in a fun and conversational way. They will explore hot topics, trends and debunk common wine myths. Episodes will be filled with wine tips and recommendations, laughs, chats and debates!

Attention- Wine Lovers if you're in a rut choosing the same reliable bottle or confused by the plethora of options instores and on wine lists, then this is the podcast for you! We are here to help you understand wine lingo, pick out stellar wines, read wine labels like a pro and much more.Your hosts Antonia Dominguez & Lynda Coogan, have a combined 27 years of experience in the wine trade. They will take you on a journey that navigates the complexities of this fascinating tipple in a fun and conversational way. They will explore hot topics, trends and debunk common wine myths. Episodes will be filled with wine tips and recommendations, laughs, chats and debates!

Fantastic podcast girls

Just came upon this & listening on the school run. Very informative and having done wine courses in the past and forgotten everything I am enjoying a little recap, with fun! Love the quick fire round at the end. Thanks for sharing your wealth of knowledge

Wine Fun

Great easy listening well done girls, looking forward to next episodes already!

The long and the short of it

Loved this! Light hearted yet informative. Looking forward to more.

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‎WINE: The Long and the Short of It on Apple Podcasts

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Attention- Wine Lovers if you're in a rut choosing the same reliable bottle or confused by the plethora of options instores and on wine lists, then this is the podcast for you! We are here to help you understand wine lingo, pick out stellar wines, read wine labels like a pro and much more.Your hosts...

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I have written before about the relationship between how much wine people drink and how much they actually pay for it ( The cost of wine consumed differs greatly between countries); and I will return to that topic again soon. However, before then, I will look at one particular country: the United States of America.

What I will do here is look at the relationship between per capita wine consumption versus per capita expenditure on wine, throughout this century. As a quick preview, Americans have consistently increased both their consumption and their expenditure, per person, through time.

The data that I have used come from the Annual Database of National Beverage Consumption Volumes and Expenditures, 1950 to 2015, by A.J. Holmes and K. Anderson (Wine Economics Research Centre, University of Adelaide, July 2017). Tables 1.17 (Wine consumption per capita, in liters of alcohol) and 1.22 (Wine expenditure per capita, in $US) contain the information that we need.

The result for the United States is shown in the first graph, for the years 2001 to 2015. Each point represents one year, located vertically based on the amount of money (in $US) spent on wine during that year per person, and horizontally based on the liters of alcohol consumed as wine per person. Several of the years are labeled.

The main pattern in the data is clear - Americans, on average, increased their wine consumption and expenditure pretty much by the same amount every year. Does this surprise you? (Remember: this is per person, not the total for the whole country - the wine-drinking population has grown, but this has no effect in the graph.) Interestingly, the consumption and expenditure increase together - Americans are not "drinking better" now compared to earlier, but are still spending roughly the same amount per bottle as they were before (they are just drinking more bottles).

There was only one exception to this pattern: the year 2009 involved a drop in expenditure but not volume, followed by a return to the same increase the next year. Most of you will remember (not fondly) the Global Financial Crisis of 2007-2008. This was reported as the most serious financial crisis since the Great Depression (1929). Instead of taking to drink, Americans (and many others) cut back on their drink expenditure but not volume. However, they apparently recovered pretty quickly, compared to the situation a century earlier.

Lest you think that increasing wine consumption per person is inevitable in the modern world, we could look at a comparison country, to see what happened there. An obvious comparison would be one from the Old World, with its long tradition of wine consumption, so why not pick France? This next graph shows exactly the same information as above, but this time for the French people, up until 2015.

As you can see, things are quite different. Note, first, the dramatically different scales for the two graphs - French consumption and expenditure both greatly exceed those of Americans. The USA has a long way to go!

Furthermore, there was uncertainty in consumption for the first 8-9 years of the century, but it has been all downhill since then. The GFC obviously had an effect in 2007 and 2008; but it is almost like the French then gave up at that stage, and started to drop the idea of drinking quite so much wine, altogether. Once again, the volume and expenditure dropped together, so that the people drank the same quality of wine, just less of it.

It is certainly a pity that the available data end in 2015. It would be interesting to see how the patterns have continued in recent years. For example, we are told that: U.S. wine sales have been in a slump in recent years, with a 5.2% decrease in overall wine sales year over year (according to Nielsen IQ). In particular, it has been reported that currently: Consumers choose to drink less to save more (a key economizing strategy for rising inflation). However, we are also told that Premiumisation continues, implying that more is being spent per bottle, but with fewer bottles.

Similarly, in France wine consumption has continued to decline. In 2020, the national consumption was only three-quarters of what it had been in 2007 ( Statista). Apparently, wine is now seen as a more occasional indulgence, rather than a daily necessity ( Why are the French drinking less wine?). The younger generation may well think that they drink less but better, if their expenditure has not decreased as much as the volume.

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I have written before about the relationship between how much wine people drink and how much they actually pay for it ( The cost of wine consumed differs greatly between countries); and I will return to that topic again soon. However, before then, I will look at one particular country: the United States of America.

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Natalie MacLean: Canada's Best Wine Courses, Tasting Classes, Food Pairings, Expert Reviews

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Canada's Best Wine Courses, Tasting Classes, Food Pairings and Expert Reviews of LCBO, SAQ, BCLDB wines by Natalie MacLean, named the World's Best Drinks Writer. Natalie will help you find the right wine every time!

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[29] Thomas Gueller from V&S News on industry news on wine economics

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Wine Library TV | Wine news, tastings and reviews from the Wine Library

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Bordeaux Wine Buying Guides, Articles, Hot Topics, Issues, Education

This page offers Bordeaux Wine Buying Guides for vintages, wines and appellations, as well as tips for buying and finding the best value wines. Important articles on a myriad of wine issues, hot topics on current wine events and issues and articles on wine education and information are on this page as well...
Bordeaux Wine Buying Guides and Resources

Bordeaux Wine Tasting Notes, Ratings, Reviews and Buying Guide

Bordeaux Year to Year Detailed Vintage Reports & Guide 1900 to Today

Bordeaux Wine Buying Guide Find the Best Bordeaux for the money to buy today (Vintages 1959 to today)

Bordeaux Wine Vintage Charts 1959 through today

2010 Bordeaux Wine Buying Guide, Tasting Notes Ratings for the best 250 wines

2009 Bordeaux Wine Buying Guide for the top 200 wines

2008 Bordeaux Wine in bottle tasting notes

2005 Bordeaux Wines The Top 100 wines you need to taste and buy!

2003 Bordeaux Tasting Notes Buying Guide

2000 Bordeaux Wine Tasted with Robert Parker

1996 Bordeaux Left Bank Tasting Notes, Buying Guide

1990 Bordeaux Wine Tasting Notes and Ratings

1989 Bordeaux Wine Tasting Notes and scores
Information on the Bordeaux wine appellations, history of the Bordeaux region and Bordeaux classifications for wine

History and description of the Bordeaux Wine Region and its Wines

Bordeaux Terroir and Soil

Maps of the Bordeaux Wine Region

Bordeaux Appellations Guide

Small, Lesser Known Bordeaux Appellation Guide

History of the 1855 Classification and List of all Classified Growths

First Growth Bordeaux Guide

Second Growth Bordeaux

Third Growth Bordeaux

Fourth Growth Bordeaux

Fifth Growth Bordeaux

List of current St. Emilion Classifications

Premier Cru Classe A

Premier Grand Cru Classe B Wines of St. Emilion

The Grand Cru Classe Wines from St. Emilion

List of 1959 Graves Classifications

List of 1855 Sauternes- Barsac Classifications

Complete Guide to Classification of all Bordeaux Wines

Negociants, Courtiers and En Primeur Bordeaux

Bordeaux Super Second Chateaux Guide

List of Crus Bourgeois Classification

Second Label Bordeaux Wine Explained

Guide to Premier Cru Classe A St. Emilion Chateaux

Complete Guide to Bordeaux Wine Grapes
Hot Topics

Bordeaux 101 Complete Beginners Guide to Everything Bordeaux

How to visit Bordeaux Chateau and Wineries

How to Read a Bordeaux Wine Label

Guide to Cellaring, Storing and Aging Bordeaux Wine

Robert Parker Quits Reviewing California Wine! What Happens Now?

Advice for building a great wine collection for pleasure or investment

Taste Character and Style of Bordeaux Wine

Tasting Collecting Understanding Mature Older Bordeaux and Other Wine

The Future of Bordeaux Futures after the 2010 Campaign

Production Facts, Figures for Bordeaux

How to Taste Bordeaux Wine Like a Professional

Guide to White Bordeaux Wine

Premox in White Bordeaux Wine

Bordeaux Wine Sales in China. What Happens next?

2009 Bordeaux, An In-Depth Look At Harvest Time

Response to Asimov's Bordeaux Article

The Collectible Wine Market Place in 2009

The Roller Coaster Wine Market
Wine Education

Best tips for pairing Bordeaux wine and food

Health and Nutrition Facts of Drinking Wine

Red Wine Headaches Cause, Prevention and Cure

Wine Ratings Discussed Along With Reasons for Rating Wine

Davis Wine Aroma Wheel

History of California Wine

How Red and White Wine Is Made

ABC of Wine, A Glossary of Important Wine Terms

Decanting Wine, Why, When, How Long and What Wine to Decant Explained

Vineyards, Grapes of France and Appellation Laws

Kosher Wine, Mevushal Wine Definitions, Explanations

Wine bottle sizes and shapes. Is bigger better explained

Vineyards, Grapes of France and Appellation Laws

Everything you need to know about Re-Corking

Everything you want to know about Wine Corks

Learn to Read French Wine Labels

How to Recognize a Corked Wine and its Cause

Guide to Kosher Bordeaux Wine

Wines and Wineries of New York State
Miscellaneous Guest Articles

Paul Pontallier Bordeaux Wine Vinification, Wood or Steel?

Jean Michel Cazes on Massal Clonal Selection at Chateau Lynch Bages

Jeffrey Davies on Bordeaux wine, Old World Vs. New World

HR 1161 Bad law for wine lovers, wine makers and wine merchants

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This page offers Bordeaux Wine Buying Guides for vintages, wines and appellations, as well as tips for buying and finding the best value wines. Important articles on a myriad of wine issues, hot topics on current wine events and issues and articles on wine education and information are on this page as well...

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The leading European drinks trade publication; at the forefront of what is happening in the drinks industry, focusing on wine, spirits and beer.

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I Love Wine is a great magazine to learn about wine. Browse our reviews or our lighthearted weekly articles. If you are a wine lover, Visit now!

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TRINK is the first and only English-language digital publication dedicated to the "German-speaking wines" of Austria, Germany, Italy, and Switzerland. On-the-ground reporting from world-class authors and journalists, narrative essays, interviews, bottle picks and food pairings, and outstanding photography get to the heart of these "umlaut wines."

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TRINK is the first and only English-language digital publication dedicated to the "German-speaking wines" of Austria, Germany, Italy, and Switzerland. On-the-ground reporting from world-class authors and journalists, narrative essays, interviews, bottle picks and food pairings, and outstanding photography get to the heart of these "umlaut wines."

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The tastes of a wine reveal themselves sequentially as the tongue detects them and your brain registers them. We recommend that you follow the natural sequence we describe in the next sections when you try to put words to what you're tasting.

Sweetness in wine
As soon as you put the wine into your mouth, you can usually notice sweetness or the lack of it. In Winespeak, dry is the opposite of sweet. Classify the wine you're tasting as either dry, off-dry (in other words, slightly sweet), or sweet.
Is it sweetness or fruitiness? Beginning wine tasters sometimes describe dry wines as sweet because they confuse fruitiness with sweetness. Here's the difference:

A wine is fruity when it has distinct aromas and flavors of fruit. You smell the fruitiness with your nose; in your mouth, you "smell" it through your retronasal passage (see the earlier section "Tasting the smells").

Sweetness, on the other hand, is a tactile impression on your tongue. When in doubt, try holding your nose when you taste the wine; if the wine really is sweet, you'll be able to taste the sweetness despite the fact that you can't smell the fruitiness.

Acidity of wine
All wine contains acid (mainly tartaric acid, which exists in grapes), but some wines are more acidic than others. Acidity is a key taste factor in white wines more than in reds. For white wines, acidity is the backbone of the wine's taste (it gives the wine firmness in your mouth). White wines with a high amount of acidity feel crisp, and those without enough acidity feel flabby.
You generally perceive acidity in the middle of your mouth - what wine-tasters call the mid-palate. How much you salivate after tasting a wine can be a clue to its acidity level, because high acidity triggers saliva production. You can also sense the consequences of acidity (or the lack of it) in the overall style of the wine - whether it's a tart little number or a soft and generous sort, for example. Classify the wine you're tasting as crisp, soft, or Pillsbury Doughboy.

Softness and firmness are actually textural impressions a wine gives you as you taste it. Just as your mouth feels temperature in a liquid, it also feels texture. Some wines literally feel soft and smooth as they move through your mouth, while others feel hard, rough, edgy, or coarse. In white wines, acid is usually responsible for impressions of hardness or firmness (or crispness); in red wines, tannin is usually responsible. Low levels of either substance can make a wine feel pleasantly soft - or too soft, depending on the wine and your taste preferences. Unfermented sugar also contributes to an impression of softness, and alcohol can, too. But very high alcohol - which is fairly common in wines these days - can give a wine an edge of hardness. Initially, it's enough to notice a wine's texture, without figuring out what factor is creating that sensation.

Tannin in wine
Tannin is a substance that exists naturally in the skins, seeds (or pips), and stems of grapes. Because red wines are fermented with their grape skins and pips, and because red grape varieties are generally higher in tannin than white varieties, tannin levels are far higher in red wines than in white wines. Aging wine in new oak barrels can also contribute tannin to wines, both reds and whites.
Have you ever taken a sip of a red wine and rapidly experienced a drying-out feeling in your mouth, as if something had blotted up all your saliva? That's tannin.

To generalize a bit, tannin is to a red wine what acidity is to a white: a backbone. Tannins alone can taste bitter, but some wine tannins are less bitter than others. Also, other elements of the wine, such as sweetness, can mask the perception of bitterness. You sense tannin - as bitterness or as firmness or richness of texture - mainly in the rear of your mouth, on the inside of your cheeks, and on your gums. Depending on the amount and nature of its tannin, you can describe a red wine as astringent, firm, or soft.

Is it acid or tannin? Red wines have acid as well as tannin, and distinguishing between the two as you taste a wine can be a real challenge. When you're not sure whether you're perceiving mainly tannin or acid, pay attention to how your mouth feels after you swallow the wine. Acid makes you salivate (saliva is alkaline, and it flows to neutralize the acid). Tannin leaves your mouth dry.

A wine's body
A wine's body is an impression you get from the whole of the wine - not a basic taste that registers on your tongue. It's the impression of the weight and size of the wine in your mouth, which is usually attributable mainly to a wine's alcohol. We say impression because, obviously, one ounce of any wine will occupy exactly the same space in your mouth and weigh the same as one ounce of any other wine. But some wines seem fuller, bigger, or heavier in the mouth than others. Think about the wine's fullness and weight as you taste it. Imagine that your tongue is a tiny scale and judge how much the wine is weighing it down. Classify the wine as light-bodied, medium-bodied, or full-bodied.
The flavor dimension
Wines have flavors (uh, we mean mouth aromas), but wines don't come in a specific flavor. Although you may enjoy the suggestion of chocolate in a red wine that you're tasting, you wouldn't want to go to a wine store and ask for a chocolaty wine, unless you don't mind the idea of people holding their hands over their mouths and trying not to laugh at you.
Instead, you should refer to families of flavors in wine. You have your fruity wines (the ones that make you think of all sorts of fruit when you smell them or taste them), your earthy wines (these flavors make you think of minerals and rocks, walks in the forest, turning the earth in your garden, dry leaves, and so on), your spicy wines (cinnamon, cloves, black pepper, or Indian spices, for example), your herbal wines (mint, grass, hay, rosemary, and so on), and so on, and so on. So many flavors exist in wines that we could go on and on (and we often do!), but you get the picture, don't you? (By the way, chocolate-like flavors would fall into the family of nuts or kernels, along with flavors of coffee and of nuts themselves.)
If you like a wine and want to try another wine that's similar but different (and it will always be different, we guarantee you), one method is to decide what families of flavors in the wine you like and mention that to the person selling you your next bottle. In Parts 3, 4, and 5, you find wines that fit these specific flavors.
Another aspect of flavor that's very important to consider is a wine's flavor intensity - how much flavor the wine has, regardless of what those flavors are. Some wines are as flavorful as a chili cheese dog, while others have flavors as subtle as ungarnished fillet of sole. Flavor intensity is a major factor in pairing wine with food, and it's also an issue in determining how much a wine appeals to you.

About This Article

This article is from the book:

About the book authors:

Ed McCarthy is a wine writer, Certified Wine Educator, and wine consultant. McCarthy is considered a leading Champagne authority in the U.S. He is the Contributing Editor of Beverage Media. Mary Ewing-Mulligan is the first woman in America to become a Master of Wine, and is currently one of 50 MWs in the U.S. and 380 in the world.

This article can be found in the category:

The tastes of a wine reveal themselves sequentially as the tongue detects them and your brain registers them. We recommend that you follow the natural sequence we describe in the next sections when you try to put words to what you're tasting.
Sweetness in wine
As soon as you put the wine into your mouth, you can usually notice sweetness or the lack of it. In Winespeak, dry is the opposite of sweet. Classify the wine you're tasting as either dry, off-dry (in other words, slightly sweet), or sweet.
Is it sweetness or fruitiness? Beginning wine tasters sometimes describe dry wines as sweet because they confuse fruitiness with sweetness. Here's the difference:

A wine is fruity when it has distinct aromas and flavors of fruit. You smell the fruitiness with your nose; in your mouth, you "smell" it through your retronasal passage (see the earlier section "Tasting the smells").

Sweetness, on the other hand, is a tactile impression on your tongue. When in doubt, try holding your nose when you taste the wine; if the wine really is sweet, you'll be able to taste the sweetness despite the fact that you can't smell the fruitiness.

Acidity of wine
All wine contains acid (mainly tartaric acid, which exists in grapes), but some wines are more acidic than others. Acidity is a key taste factor in white wines more than in reds. For white wines, acidity is the backbone of the wine's taste (it gives the wine firmness in your mouth). White wines with a high amount of acidity feel crisp, and those without enough acidity feel flabby.
You generally perceive acidity in the middle of your mouth - what wine-tasters call the mid-palate. How much you salivate after tasting a wine can be a clue to its acidity level, because high acidity triggers saliva production. You can also sense the consequences of acidity (or the lack of it) in the overall style of the wine - whether it's a tart little number or a soft and generous sort, for example. Classify the wine you're tasting as crisp, soft, or Pillsbury Doughboy.

Softness and firmness are actually textural impressions a wine gives you as you taste it. Just as your mouth feels temperature in a liquid, it also feels texture. Some wines literally feel soft and smooth as they move through your mouth, while others feel hard, rough, edgy, or coarse. In white wines, acid is usually responsible for impressions of hardness or firmness (or crispness); in red wines, tannin is usually responsible. Low levels of either substance can make a wine feel pleasantly soft - or too soft, depending on the wine and your taste preferences. Unfermented sugar also contributes to an impression of softness, and alcohol can, too. But very high alcohol - which is fairly common in wines these days - can give a wine an edge of hardness. Initially, it's enough to notice a wine's texture, without figuring out what factor is creating that sensation.

Tannin in wine
Tannin is a substance that exists naturally in the skins, seeds (or pips), and stems of grapes. Because red wines are fermented with their grape skins and pips, and because red grape varieties are generally higher in tannin than white varieties, tannin levels are far higher in red wines than in white wines. Aging wine in new oak barrels can also contribute tannin to wines, both reds and whites.
Have you ever taken a sip of a red wine and rapidly experienced a drying-out feeling in your mouth, as if something had blotted up all your saliva? That's tannin.

To generalize a bit, tannin is to a red wine what acidity is to a white: a backbone. Tannins alone can taste bitter, but some wine tannins are less bitter than others. Also, other elements of the wine, such as sweetness, can mask the perception of bitterness. You sense tannin - as bitterness or as firmness or richness of texture - mainly in the rear of your mouth, on the inside of your cheeks, and on your gums. Depending on the amount and nature of its tannin, you can describe a red wine as astringent, firm, or soft.

Is it acid or tannin? Red wines have acid as well as tannin, and distinguishing between the two as you taste a wine can be a real challenge. When you're not sure whether you're perceiving mainly tannin or acid, pay attention to how your mouth feels after you swallow the wine. Acid makes you salivate (saliva is alkaline, and it flows to neutralize the acid). Tannin leaves your mouth dry.

A wine's body
A wine's body is an impression you get from the whole of the wine - not a basic taste that registers on your tongue. It's the impression of the weight and size of the wine in your mouth, which is usually attributable mainly to a wine's alcohol. We say impression because, obviously, one ounce of any wine will occupy exactly the same space in your mouth and weigh the same as one ounce of any other wine. But some wines seem fuller, bigger, or heavier in the mouth than others. Think about the wine's fullness and weight as you taste it. Imagine that your tongue is a tiny scale and judge how much the wine is weighing it down. Classify the wine as light-bodied, medium-bodied, or full-bodied.
The flavor dimension
Wines have flavors (uh, we mean mouth aromas), but wines don't come in a specific flavor. Although you may enjoy the suggestion of chocolate in a red wine that you're tasting, you wouldn't want to go to a wine store and ask for a chocolaty wine, unless you don't mind the idea of people holding their hands over their mouths and trying not to laugh at you.
Instead, you should refer to families of flavors in wine. You have your fruity wines (the ones that make you think of all sorts of fruit when you smell them or taste them), your earthy wines (these flavors make you think of minerals and rocks, walks in the forest, turning the earth in your garden, dry leaves, and so on), your spicy wines (cinnamon, cloves, black pepper, or Indian spices, for example), your herbal wines (mint, grass, hay, rosemary, and so on), and so on, and so on. So many flavors exist in wines that we could go on and on (and we often do!), but you get the picture, don't you? (By the way, chocolate-like flavors would fall into the family of nuts or kernels, along with flavors of coffee and of nuts themselves.)
If you like a wine and want to try another wine that's similar but different (and it will always be different, we guarantee you), one method is to decide what families of flavors in the wine you like and mention that to the person selling you your next bottle. In Parts 3, 4, and 5, you find wines that fit these specific flavors.
Another aspect of flavor that's very important to consider is a wine's flavor intensity - how much flavor the wine has, regardless of what those flavors are. Some wines are as flavorful as a chili cheese dog, while others have flavors as subtle as ungarnished fillet of sole. Flavor intensity is a major factor in pairing wine with food, and it's also an issue in determining how much a wine appeals to you.

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How to Describe a Wine's Taste - dummies

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The tastes of a wine reveal themselves sequentially as the tongue detects them and your brain registers them. We recommend that you follow the natural sequence we describe in the next sections when you try to put words to what you're tasting.

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Wine simplified.

Those first steps into wine feel daunting. Red or white? Cabernet or Merlot? Light or bold? What to pair with food? Learn the basics while you explore new wines with this user-friendly guide.

Wine Folly: The Essential Guide to Wine is small on purpose. It contains practical knowledge that is immediately useful to help you find and enjoy better wine.

Wine Fundamentals

This section contains the building blocks you'll need to structure your future understanding of wine. You'll learn the 5 basic traits of wine and how they affect the taste/flavor. Includes a sub-section on food pairing theory with diagrams showing how to pair wines with common ingredients.

Styles of Wine

The largest section of the book contains profiles of 55 different wines organized in 9 styles. Each wine has a full 2-page spread that profiles the flavors, regional distribution, serving information, average cost for quality, and factual data to help you analyze wine.

Wine Regions

This section contains profiles of the 12 major wine producing countries with 20 detailed maps identifying both the location of the wine regions and what grape varieties are grown there.

Extras

There are a few extras including page links to more information on the Wine Folly learn site (free), a glossary of wine words, a useful index section, and a personal tasting challenge to encourage exploration.

More Details

Everything you need to know to be confident including tasting, handling, and food pairing.

Discover 50 of the world's top wines organized by style.

Learn where the best wines grow in the world's top 12 wine countries featuring 20 maps.

US Softcover

Softcover: 240 pages (full color)

Dimensions: 9.0 x 7.4 x 0.6 inches

Weight: 1.4 lbs (635 grams)

Publisher: Avery (September 22, 2015)

Language: English

ISBN-10: 1592408990

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Those first steps into wine feel daunting. Red or white? Cabernet or Merlot? Light or bold? What to pair with food? Learn the basics while you explore new wines with this user-friendly guide. Wine Folly: The Essential Guide to Wine is small on purpose.

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All you knew about wine is about to bust wide open....we are going to talk about what really happens in the wine business and I'm taking no prisoners... I am your host Paul Kalemkiarian 2nd generation owner of the Original Wine of the Month Club, and I am somewhere north of 100,000 wines tasted. How can Groupon sell 12 bottles for $60 and the wines be good? How do you start a winery anyway and lose money? And is a screwcap really better than a cork? Sometimes I have to pick a wine at the store by the label and the price...and I get screwed. Subscribe now and prepare to be enlightened.

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Check out this great listen on Audible.in. All you knew about wine is about to bust wide open....we are going to talk about what really happens in the wine business and I'm taking no prisoners... I am your host Paul Kalemkiarian 2nd generation owner of the Original Wine of the Month Cl...

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In the Avina Wine Business Podcast, I chat with interesting wine industry professionals and experts. To cover the broad spectrum of employment and interests in…

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Introduces a toolbox featuring the 10 easiest to apply and most efficient ways to differentiate and position a wine

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Provides an up-to-date global wine market overview from 15 countries in the world

About this book

This book introduces readers to the concept and implementation of positioning techniques in the context of the wine industry. Featuring 30 case studies on brands and wine regions around the world - all based on the same principles - it presents a successful, cutting-edge strategy for the marketing of wine. Rather than focusing on a small group of elitist appellations, the Grand Crus universe and a handful of star brands, the book addresses the real, day-to-day wine world. In light of globalization, it introduces state-of-the-art wine positioning techniques, with an emphasis on the identity, segmentation and positioning of wine appellations and wine brands. In its analysis of wine appellation models, the book examines local parameters like geology, history and wine growing techniques; compares facts, figures and actors; analyzes the signals that are being sent to the market and presents a range of key factors for success. Similarly, the wine brands models are analyzed on the basis of their respective brand identity and apparent marketing policy. In the book's final part, it summarizes recent developments in wine marketing, including the growing importance of wine brands as new territories in the global vineyard, and the role of appellations as the essence of cultural diversity.

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Marketing Department, KEDGE Business School, Talence, France

Pierre Mora

About the author

Pierre Mora is a permanent professor in the Marketing Department of KEDGE Business School in Bordeaux. He is in charge of courses in the Master Vins et Spiriteux and Wine MBA program. He designed a Wine Business Simulation (The French Paradox Business Game) and developed his thesis on the French wine industry governance. He is the author of several books on Wine Marketing.

Bibliographic Information

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Advertisement Introduces a toolbox featuring the 10 easiest to apply and most efficient ways to differentiate and position a wine Presents 30 case studies on brands and regions from the real wine world Provides an up-to-date global wine market overview from 15 countries in the world This book introduces readers to the concept and implementation of positioning techniques in the context of the wine industry.