Wine 101: mastering the basics and beyond

Wine basics

Wine grapes and varietals

• Barbera: A red grape variety known for its bright acidity and flavors of ripe cherries, often used in wines from Italy's Piedmont region.
• Cabernet Sauvignon: A renowned red grape variety known for producing rich, full-bodied wines with dark fruit flavors, prominent tannins, and aging potential.
• Carmenère: A red grape variety known for its spicy and herbal notes, particularly associated with Chilean wines.
• Chardonnay: A versatile white grape variety known for its diverse flavor profiles, which can range from crisp and unoaked to creamy and oak-aged.
• Chenin blanc: A white grape variety known for its high acidity and versatility, producing wines ranging from dry to sweet and still to sparkling.
• Dolcetto: A red grape variety known for its fruity character, often used to make approachable wines in Italy's Piedmont region.
• Gamay: A red grape variety primarily used to make Beaujolais wines, known for its light and fruity character, with flavors of red berries and floral notes.
• Gewürztraminer: A white grape variety known for producing intensely aromatic and spicy wines with floral and tropical fruit notes.
• Grenache: A red grape variety known for its fruity and spicy notes, commonly used in blends, including those from the Southern Rhône and Spain.
• Grüner veltliner: A white grape variety known for its bright acidity and flavors of citrus, green apple, and white pepper, predominantly grown in Austria.
• Malbec: A red grape variety known for its dark and fruity wines, often associated with Argentina but originally from Bordeaux.
• Malvasia: A group of grape varieties known for their aromatic character, producing a range of sweet and dry wines, especially popular in Mediterranean regions.
• Merlot: A red grape variety known for its soft and approachable wines, often used in Bordeaux blends and producing plummy, red fruit flavors.
• Nebbiolo: A red grape variety known for its complexity, high tannins, and aging potential, used to make renowned wines like Barolo and Barbaresco.
• Petit Verdot: A red grape variety used in Bordeaux blends to add color, structure, and dark fruit notes.
• Pinot grigio: A white grape variety known for producing crisp, light wines with green apple and citrus flavors, commonly found in Italy.
• Riesling: A white grape variety known for its aromatic and versatile wines, ranging from bone-dry to intensely sweet, with flavors of stone fruit, citrus, and floral notes.
• Sangiovese: A red grape variety and the primary grape in Chianti wines, known for its tart cherry flavors and the backbone of Italian classics.
• Sauvignon Blanc: A white grape variety known for its zesty, herbaceous wines with flavors of green bell pepper, gooseberry, and citrus.
• Sémillon: A white grape variety known for its role in Bordeaux blends, contributing richness and body to the wines.
• Syrah (Shiraz in Australia): A red grape variety known for its rich, dark wines with flavors of blackberries, plums, and spice, popular in regions like the Rhône Valley and Australia.
• Tempranillo: A red grape variety and the principal grape in Rioja wines, known for its rich and earthy character, with flavors of red fruit and vanilla.
• Ugni blanc (Trebbiano): A grape variety frequently used in the production of Cognac, Armagnac, and some white wines, known for its neutral flavor profile and high acidity.
• Viognier: A white grape variety known for its floral aromatics, lush texture, and peachy flavors, often found in aromatic white blends.
• White zinfandel: A style of rosé wine made from the Zinfandel grape, often exhibiting sweet, fruity characteristics and a pink coloration.
• Xinomavro: A red grape variety from Greece, known for its structured and age-worthy wines, with flavors of red fruit, spices, and earthiness.
• Zinfandel: A red grape variety known for its bold and fruity wines, often associated with California, with flavors of blackberry, raspberry, and spice.
• Zweigelt: A red grape variety primarily grown in Austria, known for its bright red fruit flavors and suitability for both red and rosé wines.

Winemaking processes

• Aeration: The deliberate exposure of wine to air, often through decanting or swirling, to enhance its aromas and flavors by allowing it to breathe.
• Aging: The process of maturing wine in various containers, such as bottles, barrels, or tanks, to develop complexity, character, and integration of flavors over time.
• Barrel fermentation: The winemaking process in which grape juice is fermented in oak barrels, imparting flavors, aromas, and textures to the wine.
• Bâtonnage: The practice of stirring the lees (sediment of dead yeast cells and grape solids) in wine barrels or tanks, promoting texture and complexity.
• Bottle aging: The method of aging wine in bottles rather than in barrels or tanks, allowing the wine to evolve and mature while in glass containers.
• Carbonic maceration: A unique winemaking technique where whole grapes undergo fermentation inside sealed tanks filled with carbon dioxide, resulting in fresh and fruity wines with minimal tannins.
• Decanting: The act of carefully pouring wine from its original bottle into a separate container, usually a decanter, to remove sediment and promote aeration, enhancing the wine's flavors and aromas.
• Extraction: The process of extracting color, tannins, and flavors from grape skins during maceration, contributing to the structure and character of red wines.
• Fermentation: The biological process in winemaking where yeast converts grape sugars into alcohol and carbon dioxide, creating wine.
• Maceration: The stage of winemaking during which crushed grapes are soaked in their juice, allowing the extraction of color, flavor, and tannins from the grape skins.
• Malolactic fermentation: A secondary fermentation process that converts the sharp malic acid present in grape juice into softer lactic acid, often used to reduce acidity and enhance texture in wines.
• Press: The equipment used to extract juice from grapes after crushing, separating the liquid from the grape solids, which are typically used for other purposes.
• Racking: The practice of transferring wine from one container to another, often used to separate wine from sediment, clarify it, and promote aging.
• Solera: A complex aging and blending system used predominantly in Sherry production, involving the continuous mixing of younger and older wines to achieve consistency and complexity.
• Süssreserve: A German winemaking technique that involves the addition of unfermented grape juice or partially fermented must to sweeten a wine, often used in sparkling wine production.
• Vinification: The comprehensive winemaking process, encompassing all stages from crushing the grapes, fermentation, aging, and bottling.
• Yeast: Microorganisms responsible for fermentation, converting sugars present in grape juice into alcohol and carbon dioxide, a critical step in winemaking.
• Zymology: The scientific study of fermentation processes and their role in winemaking, encompassing the study of yeast, bacteria, and enzymatic reactions involved in fermentation.

Wine types and styles

• Aperitif: A pre-meal drink intended to stimulate the appetite and prepare the palate for a meal.
• Barolo: A prestigious red wine from Italy's Piedmont region, renowned for its robust flavor, high tannins, and aging potential.
• Beaujolais: A wine-producing region in France known for producing light, fruity red wines primarily from the Gamay grape variety.
• Champagne: A sparkling wine originating from the Champagne region of France, characterized by its effervescence and associations with celebration.
• Dessert wine: A category of sweet wines typically enjoyed at the end of a meal, often paired with desserts or cheese.
• Fino sherry: A dry and pale fortified wine from Spain, specifically the Sherry region, known for its delicate flavors and aging under a layer of yeast called "flor."
• Fortified wine: Wines to which spirits like brandy have been added to increase alcohol content and stability. Examples include Port, Sherry, and Madeira.
• Ice wine: A sweet wine produced from grapes that have naturally frozen on the vine, harvested in freezing conditions to concentrate sugars and flavors.
• Jerez (sherry): A fortified wine produced in the Jerez region of Spain, available in various styles, including Fino, Amontillado, Oloroso, and Pedro Ximénez.
• Kabinett: A German classification for light and off-dry Riesling wines, often displaying a balance of sweetness and acidity.
• Late Harvest: Wines made from grapes that are left on the vine longer than usual, allowing them to become riper and sweeter before harvesting.
• Madeira: A fortified wine from the Madeira Islands, known for its durability, complexity, and wide range of styles, from dry to sweet.
• Port: A fortified wine from Portugal, typically sweet and high in alcohol, produced in several styles, including Vintage, Tawny, and Ruby.
• Quinta: A term frequently used in the context of Port wine estates or vineyards, often indicating a specific property or estate.
• Rosé: A style of wine made from red grape varieties with limited skin contact, resulting in a range of pink hues and a wide spectrum of flavor profiles.
• Sauternes: A renowned sweet white wine from the Sauternes region of Bordeaux, France, made from botrytized grapes and known for its rich, honeyed character.
• Sparkling wine: A category of wine produced with natural carbonation, created through various methods such as the traditional method (used for Champagne), Charmat method, and carbonation through tanks.
• Table wine: A term generally used to refer to every day, non-premium wines suitable for regular consumption.
• Vermouth: An aromatized wine that is often fortified and infused with a variety of botanicals, herbs, and spices, commonly used as a component in cocktails like martinis and Negronis.

Wine terms

• Barrique: A term indicating the use of small oak barrels (barriques) for aging wine, often associated with premium wines.
• Crianza: A Spanish wine aging designation, indicating a minimum barrel aging and bottle aging period, typically used for wines like Rioja and Ribera del Duero.
• Cru: A French term referring to a vineyard or wine-producing area recognized for its quality and unique terroir. It is often associated with Burgundy and Bordeaux, where various classified vineyards exist.
• Grand Cru: A French term used to designate the highest-quality vineyards or wines within a region, often associated with Burgundy, where Grand Cru vineyards are regarded as the best.
• Premier Cru: A French term designating vineyards or wines of excellent quality, typically found in regions like Burgundy, where Premier Cru vineyards are highly regarded but ranked slightly below Grand Cru.
• Prädikatswein: A German wine classification system indicating the ripeness level of grapes at harvest, with categories such as Kabinett, Spätlese, Auslese, Beerenauslese, and Trockenbeerenauslese, each representing varying levels of sweetness and quality.
• Reserve: A term used to indicate a wine of higher quality and distinction, often associated with extended aging, although its use and meaning can vary by region and country.
• Reserva: A quality designation often used in Spain, indicating that a wine has been aged longer than usual, resulting in enhanced complexity and character, particularly in regions like Rioja and Ribera del Duero.
• Superiore: An Italian wine designation indicating a wine of higher quality or a higher level of alcohol content, often used in conjunction with DOC or DOCG classifications.
• Trocken: A German wine classification indicating a dry wine, particularly associated with Riesling wines.
• Vigna: An Italian term used to designate a specific vineyard or plot of land known for producing exceptional grapes and wines.

Wine certifications

• AOC (Appellation d'Origine Contrôlée): A French wine quality designation for wines from specific controlled appellations.
• AVA (American Viticultural Area): A U.S. wine appellation for a specific grape-growing region, recognized by the Alcohol and Tobacco Tax and Trade Bureau (TTB).
• Bio Suisse: A Swiss certification for organic wines, ensuring compliance with organic farming practices.
• Biodynamic certification: A certification verifying adherence to biodynamic farming principles and practices in grape cultivation and winemaking.
• Demeter biodynamic certification: A globally recognized certification for biodynamic wines, ensuring strict adherence to biodynamic principles.
• 6DOC (Denominazione di Origine Controllata): An Italian quality designation for wines from specific regions.
• DOCG (Denominazione di Origine Controllata e Garantita): The highest Italian wine quality designation, reserved for top-tier wines from specific regions.
• Fair Trade Certification: A certification ensuring ethical and fair trade practices in grape production and winemaking.
• HVE (Haute Valeur Environnementale): A French certification recognizing high environmental value in vineyard practices.
• IGP (Indication Géographique Protégée): A European Union wine quality designation indicating geographical origin and certain production criteria.
• ISO 22000: A globally recognized food safety management system certification, including wine production.
• Kosher certification: Certification ensuring that wine adheres to Jewish dietary laws and is suitable for consumption by Jewish communities.
• Organic certification: A certification verifying that wine grapes are grown using organic farming practices, with variations such as USDA Organic, EU Organic, and more.
• PDO (Protected Designation of Origin): An EU wine designation ensuring products are made within specific regions.
• PGI (Protected Geographical Indication): An EU designation ensuring products are linked to a specific geographical area.
• Sustainable certification: Certifications like SIP (Sustainability in Practice) and others, recognizing environmentally conscious vineyard and winery practices.
• VDP (Verband Deutscher Prädikatsweingüter): Germany's association of top-quality wine estates.
• Vegan certification: Verification that wine production does not involve the use of animal-derived fining agents.
• VQA (Vintners Quality Alliance): A Canadian wine certification for quality wines from specific regions, notably used in Ontario and British Columbia.
• Wines of Origin (WO): A South African wine certification system based on geographical origin and quality.