Terminology
A
Absinthe: A vibrant, intensely aromatic spirit distilled from a variety of botanicals, most notably wormwood. Known for its high alcohol content and striking green hue, absinthe has long captivated drinkers with its bold, herbal flavors and storied history in European culture.Acidity: The liveliness and crispness in wine that activates our salivary glands.
Aeration: The process of intentionally introducing oxygen to a wine, helping to soften its tannins and enhance its flavors. By allowing the wine to "breathe," aeration can unlock more complex aromas and create a smoother, more enjoyable drinking experience.Aging: Holding wine in barrels, tanks, and bottles to advance them to a more desirable state.
Alcohol: The result of fermenting sugars with yeast, ethanol (commonly known as alcohol) is the key component that brings both warmth and structure to beverages. It's what transforms simple fruit or grain into wine, beer, spirits, and more, giving each drink its distinctive kick.Añejo: Aged spirits, especially rum and tequila.
Anosmia: The complete loss of the sense of smell, which can significantly impact one’s ability to taste and fully enjoy food and beverages. For wine and spirit lovers, anosmia can dull the sensory experience that’s so vital to appreciating the subtleties of aromas and flavors.Aperitif: A light alcoholic drink taken before a meal to stimulate appetite.
Aperol: An iconic Italian aperitif crafted from a blend of bitter orange, gentian, rhubarb, and cinchona. Known for its vibrant orange hue and balanced bittersweet flavor, Aperol is famously enjoyed in spritz cocktails, offering a refreshing and slightly bitter start to any meal or gathering.Appellation: A legally defined region known to produce fine wine.
Aquavit: A traditional Scandinavian spirit infused with bold flavors of caraway or dill, giving it a distinctive herbal character. Often enjoyed as a chilled shot, aquavit is a staple at Nordic celebrations, offering a taste that’s both bracing and aromatic, perfect for pairing with rich, hearty foods.Aroma: The smell of wine, especially young wine (different than “bouquet”).
Astringent: A tasting term used to describe the sharp, bitter, and drying sensation in the mouth, often caused by high levels of tannins. This mouth-puckering effect is common in young red wines and can make the wine feel more structured, though it may soften with age or aeration.Baijiu: A clear Chinese spirit distilled from sorghum or other grains.
B
Balance: A term used to describe when all the components of a wine—acids, sugars, tannins, and alcohol—are in perfect harmony. In a well-balanced wine, no single element overpowers the others, creating a seamless and enjoyable tasting experience from start to finish.
Barley: A versatile cereal grain that plays a key role in the production of beer and whiskey. Its natural sugars are essential for fermentation, lending distinct flavors and depth to these beverages, whether in the form of a malty, rich whiskey or a crisp, refreshing beer.
Barrel: An oak container used for fermenting and aging wine, as well as popular spirits like whiskey, bourbon, rum, and tequila. The interaction between the wood and the liquid imparts complex flavors such as vanilla, caramel, and spice, enhancing the depth and smoothness of the drink over time.
Barrique: A 225-liter oak barrel, traditionally used in Bordeaux for aging and storing wines. This smaller barrel size allows for greater contact between the wine and the wood, enhancing flavors and adding complexity with notes of vanilla, spice, and toast during the aging process.
Bitter: A taste sensation detected at the back of the tongue, often caused by tannins in wine or certain foods. It also refers to a type of alcoholic drink made with botanicals, known for its sharp, bitter flavor profile, commonly enjoyed in cocktails like Negronis or as a digestif.
Blend: A term used for wine made from a mix of two or more grape varietals, crafted to achieve a balanced and complex flavor. It also refers to a combination of different whiskeys or spirits, often blended to enhance depth, smoothness, and character in the final product.
Body: A term used to describe the weight and texture of wine as it feels in the mouth, ranging from light to full-bodied. Light-bodied wines feel more delicate and refreshing, while full-bodied wines are richer, heavier, and more robust, often lingering on the palate longer.
Bordeaux: A renowned wine-producing region in Southwest France, celebrated for its exceptional red, white, and sweet wines. Known for iconic blends of Cabernet Sauvignon, Merlot, and other varietals, Bordeaux sets the global standard for winemaking, with its vineyards producing some of the most prestigious and age-worthy wines in the world.
Botrytis: A beneficial mold, also known as "noble rot," that punctures the skin of grapes, causing dehydration and concentrating the sugars. This process results in the intensely sweet, richly flavored grape juice that is the foundation of some of the world’s finest dessert wines, such as Sauternes and Tokaji.
Bouquet: A term used to describe the complex and layered aromas that develop in aged wines. Over time, these scents evolve beyond the fresh fruit of younger wines, offering intricate notes like dried flowers, spices, leather, or earth, adding depth to the tasting experience.
Bourbon: A distinctly American whiskey, made primarily from at least 51% corn, giving it a naturally sweet flavor. Aged in new charred oak barrels, bourbon develops rich notes of caramel, vanilla, and spice, making it a favorite in the world of spirits.
Brandy: A spirit distilled from wine, concentrating the flavors of fermented grapes into a smooth, warming drink. Often aged in oak barrels, brandy takes on rich, complex notes of vanilla, caramel, and dried fruit, making it a timeless choice for sipping or mixing in cocktails.
Breathing: The process of exposing wine to oxygen, allowing its flavors and aromas to open up and soften. By letting the wine "breathe," you can enhance its complexity and smoothness, especially in bold, tannic reds. (See “aeration”).
Brettanomyces: A type of wild yeast that can spoil wine by producing off-putting aromas such as barnyard, mousy, metallic, or even bandaid-like smells. While considered a flaw by many, some winemakers embrace small amounts of "Brett" for the rustic, earthy character it can add to certain wines.
Brewery: A facility where beer is brewed, fermented, and packaged. Breweries range from large commercial operations to small craft setups, each dedicated to creating unique styles and flavors through the brewing process.
Brilliant: A tasting term used to describe wines that are crystal clear and visually vibrant, often with a sparkling or gleaming appearance. This clarity is a sign of well-made wine, free of haze or sediment, and can enhance the overall drinking experience.
Brut: A French term used to describe dry champagnes or sparkling wines, indicating that they contain very little residual sugar. Brut wines are crisp and refreshing, making them ideal for pairing with a wide range of foods or enjoying on their own.
Bung: The wooden or rubber plug used to seal the opening of a wine barrel, keeping the contents safe from outside air while allowing for controlled aging. The bung is removed during wine sampling or when transferring the wine to bottles.
Bunghole: The opening in a cask or barrel through which wine or other liquids are filled or extracted. It is sealed with a bung to protect the contents during aging or storage.
C
Calvados: A traditional apple or pear brandy from the Normandy region of France. Known for its rich, fruity flavors, Calvados is aged in oak barrels, developing complexity with notes of baked apples, vanilla, and spice, making it a prized after-dinner drink.
Cava: A sparkling wine from Spain, produced using the traditional method (the same as Champagne) where secondary fermentation occurs in the bottle. Known for its bright, crisp flavors and fine bubbles, Cava is an affordable alternative to Champagne and is often enjoyed for celebrations or casual sipping.
Cellar: A temperature and humidity-controlled space designed for storing wine, ensuring optimal conditions for aging and preserving quality. Proper cellaring helps wines develop complexity over time and protects them from spoilage due to temperature fluctuations or excessive light.
Chaptalization: The process of adding sugar to grape must before or during fermentation to boost the alcohol content in the finished wine. This technique is typically used in cooler climates where grapes may not fully ripen, resulting in lower natural sugar levels.
Chardonnay: A versatile white wine made from Chardonnay grapes, known for its wide range of styles. Depending on where and how it's produced, Chardonnay can offer flavors ranging from crisp green apple and citrus in unoaked versions to rich, buttery, and vanilla notes when aged in oak barrels.
Cider: An alcoholic beverage created by fermenting apple juice, resulting in a refreshing drink with flavors that range from sweet to dry. Ciders can be still or sparkling and are often enjoyed for their crisp, fruity character.
Citric acid: One of the three primary acids found in wine, though present in smaller quantities than tartaric and malic acid. It contributes to the wine's acidity and freshness, adding a bright, zesty character often associated with citrus flavors.
Claret: A term traditionally used by the English to refer to the red wines of Bordeaux. These wines are typically blends of grape varieties like Cabernet Sauvignon, Merlot, and Cabernet Franc, known for their elegance, structure, and aging potential.
Closed: A term used to describe young or underdeveloped wines whose aromas and flavors are not fully expressed. A closed wine may need more time to age or benefit from decanting to open up and reveal its full complexity.
CMS (Court of Master Sommeliers): The Court of Master Sommeliers, an organization that provides rigorous training and certification for sommeliers, culminating in the prestigious Master Sommelier title. The CMS focuses on wine service, tasting, and food pairing, with its certifications being highly respected in the hospitality and wine industries.
Cocktail: A mixed drink usually made with a base of distilled liquor, combined with other ingredients such as fruit juice, bitters, or soda. Cocktails can range from classic recipes like the Martini or Old Fashioned to modern creations, offering a wide variety of flavors and styles.
Cognac: A type of brandy specifically produced in the Cognac region of France, made from distilled white wine and aged in oak barrels. Known for its rich, smooth flavors of vanilla, dried fruit, and spice, Cognac is often enjoyed neat or in cocktails.
Complex: A term used to describe a wine that reveals a wide range of aromas, flavors, and nuances, often changing and evolving with each sip. A complex wine typically offers layers of fruit, spice, earth, and other subtle characteristics, making it more engaging and rewarding to taste.
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.
Corkscrew: A device to remove a wine cork that includes a handle, worm, and lever.
Craft Beer: Beer made by small, independent brewers.
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.
D
Demi-sec: A French term meaning "half-dry," used to describe a sparkling wine that is slightly sweet. Demi-sec wines contain more residual sugar than brut wines, offering a softer, sweeter profile, making them a popular choice for dessert pairings.
Distillation: The process of purifying a liquid by heating it to create vapor and then cooling the vapor to condense it back into a liquid. This method is used in the production of spirits like whiskey, vodka, and rum, concentrating the alcohol content and refining flavors.
Dry: A tasting term used to describe wines with little to no residual sugar, often creating a puckering sensation, especially when tannins are present. Dry wines are the opposite of sweet wines, offering crisp, clean flavors that focus more on acidity and texture than sweetness.
E
Earthy: An odor or flavor reminiscent of damp soil.
Enology: The science of wine and winemaking (see “oenology”).
F
Fermentation: The conversion of grape sugars to alcohol by yeast.
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.”
G
Gin: A distilled spirit known for its distinct flavor, primarily derived from juniper berries. Often infused with a variety of botanicals such as citrus peel, coriander, and herbs, gin is a versatile base for many classic cocktails like the Martini and the Gin & Tonic.
Grappa: A traditional Italian pomace brandy distilled from the skins, seeds, and stems of grapes left over after winemaking. Known for its bold, rustic flavors, Grappa can range from smooth and refined to intensely aromatic, making it a popular digestif in Italy.
H
Herbaceous: A tasting term used to describe the aromas and flavors of fresh herbs, such as basil, rosemary, thyme, or oregano. These green, earthy notes are often found in certain wines, particularly Sauvignon Blanc or Cabernet Franc, adding a savory complexity.
Hot: A tasting term used to describe a wine that has a noticeable alcohol presence, often overpowering the other flavors. A "hot" wine can leave a burning or warming sensation in the mouth, detracting from the balance of the wine.
I
IPA (India Pale Ale): A bold, hoppy beer known for its pronounced bitterness and higher alcohol content compared to other beer styles. IPAs often feature citrus, pine, or floral notes, making them a favorite for those who enjoy complex, hop-forward flavors.
J
Jeroboam: A large wine bottle that holds the equivalent of four standard 750ml bottles, or three liters. Jeroboams are often used for Champagne and are popular for special occasions and celebrations.
Julienas: One of the ten Beaujolais Cru wines from the Burgundy region of France. Julienas wines are known for their vibrant red fruit flavors and floral notes, often enjoyed young for their freshness.
Jammy: A tasting term used to describe wines, typically red, that are rich in ripe, sweet fruit flavors, reminiscent of jam. Jammy wines often feature flavors of dark berries like blackberry or plum and are soft with low acidity.
Jug Wine: A term used to describe inexpensive, mass-produced wine that is often sold in large containers. While not typically associated with high quality, jug wines are often enjoyed for their affordability and easy-drinking style.
Jigger: A measuring tool used by bartenders to portion spirits for cocktails. A standard jigger holds 1.5 ounces on one side and 1 ounce on the other, ensuring accurate drink recipes.
K
Kabinet: A classification of German Riesling that indicates a wine made from grapes harvested at the beginning of the ripening period. Kabinet wines are typically light and crisp with lower alcohol content, often displaying delicate fruit and floral notes.
Kir: A classic French cocktail made with white wine and a splash of crème de cassis (blackcurrant liqueur). A variation called Kir Royale is made with Champagne or sparkling wine instead of white wine.
Kölsch: A light, crisp German beer style that is brewed in Cologne. Kölsch is known for its subtle fruity flavors and clean finish, making it a refreshing choice, especially during warm weather.
Kosher Wine: Wine produced according to Jewish dietary laws, under rabbinical supervision. Kosher wine must be handled by observant Jews during production, and only specific additives and ingredients are allowed, ensuring it meets religious standards.
Kriek: A traditional Belgian beer made by fermenting lambic with sour cherries. This fruit-forward style offers a balance of tartness and sweetness, with the cherries imparting a vibrant, slightly sour flavor to the naturally complex lambic base.
L
Lager: A type of beer that is fermented and conditioned at low temperatures, resulting in a clean, crisp flavor. Lagers are typically light in color and body, with a smooth finish, making them one of the most widely consumed beer styles globally.
Lees: The sediment made up of dead yeast cells, grape pulp, seeds, and other grape matter that collects at the bottom of a wine barrel or tank during fermentation. Leaving wine on its lees can add richness, texture, and complex flavors, a process known as "lees aging."
Leesy: A tasting term used to describe the rich, yeasty aromas and flavors that develop in wine as a result of resting on its lees (the dead yeast and grape particles). These characteristics often include notes of bread dough, cream, and nuts, adding complexity and texture to the wine.
Length: A tasting term referring to how long the flavors of a wine linger on the palate after swallowing. Wines with good length are often described as having a lasting, pleasant finish, which is a hallmark of quality and complexity.
Limoncello: A bright and zesty Italian lemon liqueur originating from the Amalfi Coast. Made by steeping lemon peels in alcohol and mixing with sugar, Limoncello is typically enjoyed chilled as a refreshing after-dinner digestif.
M
Malbec: A deep-colored grape variety celebrated for producing bold red wines with rich flavors of dark fruit and robust tannins. Primarily grown in Argentina and France, Malbec wines are known for their smooth texture and intense, full-bodied character.
Malic acid: A naturally occurring acid found in grapes, known for its tart, green apple-like flavor. It is one of the three primary acids in wine, contributing to a wine’s freshness and crispness, and is often softened through malolactic fermentation.
Malolactic fermentation: A secondary fermentation process in winemaking where the sharp, tart malic acid in wine is converted into smoother, creamier lactic acid. This transformation softens the wine’s acidity, giving it a rounder mouthfeel and buttery texture, often seen in Chardonnay and some red wines.
Marsala: A fortified wine from Sicily, known for its rich, sweet flavors and versatility. Available in both dry and sweet styles, Marsala is often used in cooking, particularly in Italian dishes, and enjoyed as a dessert wine or aperitif.
Mature: A term used to describe a wine that has reached its optimal drinking stage, where its flavors, aromas, and tannins have fully developed. A mature wine is well-balanced and ready to be enjoyed, often having softened with age.
Mead: An ancient alcoholic beverage made by fermenting honey with water, sometimes flavored with fruits, spices, or herbs. Known for its sweet, rich flavors, mead is enjoyed in a variety of styles, ranging from still to sparkling and from dry to sweet.
Merlot: A widely popular grape variety known for producing smooth, medium- to full-bodied red wines. Merlot wines typically feature soft tannins and flavors of ripe berries, plum, and chocolate, making them approachable and versatile for pairing with a variety of dishes.
Mouth-feel: A term that describes the texture and sensation of a wine on the palate, which can range from rough or astringent to smooth, velvety, or even furry. Mouth-feel plays an important role in the overall enjoyment and perception of a wine's body and structure.
Must: Unfermented grape juice that includes the seeds, skins, and stems of the grapes, forming the raw material used in winemaking. The composition of the must influences the flavor, color, and tannins in the final wine.
N
Neat: A way of serving a spirit without ice, water, or mixers, allowing the drink to be enjoyed in its purest form. This method is often favored for tasting whiskey, tequila, or other spirits to fully appreciate their natural flavors and aromas.
Negociant: A French term for a wholesale merchant, blender, or shipper of wine who buys grapes or finished wines from growers to produce and sell under their own label. Negociants play a key role in the wine industry, especially in regions like Burgundy and Bordeaux.
Noble rot: Noble rot refers to the beneficial mold that dehydrates grapes, concentrating their sugars and flavors, resulting in some of the world’s finest sweet wines, such as Sauternes and Tokaji.
Nose: A tasting term used to describe the aromas and bouquet of a wine, encompassing the scents detected before tasting. The nose offers an important first impression, revealing the wine's complexity, fruitiness, floral notes, or earthy undertones.
NWS: The National Wine School, an educational institution offering courses and certifications in wine tasting, production, and sommelier training. It is dedicated to providing wine education for both professionals and enthusiasts, helping to deepen their understanding and appreciation of wine.
O
Oak/Oaky: A tasting term used to describe the aromas and flavors imparted by barrel-aging, such as vanilla, baking spices, coconut, mocha, or dill. These characteristics come from the interaction between the wine or spirit and the oak barrels, adding complexity and richness to the final product.
Oenology: The scientific study of wine and winemaking, covering everything from grape cultivation to fermentation and aging. Oenology explores the techniques and processes involved in producing quality wine, often referred to interchangeably with "enology."
Open: A tasting term used to describe a wine that is fully expressive and ready to drink, with its flavors and aromas clearly revealed. An "open" wine typically doesn't need additional aging or aeration to be enjoyed at its best.
Ouzo: A traditional Greek spirit flavored with anise, known for its strong licorice-like taste. Often enjoyed as an aperitif, ouzo is typically served with water, which turns the clear liquid milky, and is commonly paired with meze or small plates of Greek appetizers.
Oxidation: A chemical change that occurs when wine is exposed to air, often leading to a loss of freshness and the development of undesirable flavors, such as flat or sour notes. While controlled oxidation can be beneficial in aging certain wines, excessive exposure typically results in a decline in quality.
P
Paloma: A refreshing Mexican cocktail made with tequila, grapefruit soda, and a splash of lime. Often served over ice with a salted rim, the Paloma is a light, citrusy drink that's perfect for hot weather and a popular alternative to the Margarita.
Phenolic compounds: Naturally occurring compounds found in grape skins, seeds, and stems that contribute to a wine’s color, flavor, and texture. These compounds, including tannins, are responsible for the wine's astringency, bitterness, and aging potential, playing a key role in the overall structure of the wine.
Phylloxera: A tiny, destructive insect that devastates grapevines by attacking their roots, causing them to wither and die. This pest led to the infamous phylloxera epidemic in the 19th century, drastically impacting vineyards worldwide and prompting the development of more resilient grape rootstocks.
Pilsner: A pale, golden lager known for its crisp, clean taste and light body. Originating in the Czech Republic, Pilsners are often characterized by their refreshing bitterness and subtle hop flavors, making them a popular choice for easy drinking.
Pisco: A traditional South American brandy from Peru or Chile, distilled from fermented grape juice. Known for its smooth, fruity flavors, pisco is a key ingredient in cocktails like the Pisco Sour and is enjoyed both straight and mixed.
Plonk: British slang for inexpensive wine, often used to describe wines of very low quality. While not always a direct indicator of poor taste, plonk generally refers to everyday wines that are lacking in complexity or refinement.
Porter: A dark, rich beer known for its deep flavors of roasted malt, often with hints of chocolate, coffee, and caramel. Porter offers a smooth, robust drinking experience, making it a popular choice for those who enjoy bold, malty brews.
Prosecco: A sparkling white wine from Italy, primarily made from the Glera grape. Known for its light, crisp, and fruity character, Prosecco is often enjoyed as an aperitif or in cocktails like the Bellini, offering a more affordable and refreshing alternative to Champagne.​
Q
QbA (Qualitätswein bestimmter Anbaugebiete): A German classification for wines that meet specific quality standards and are produced from grapes grown in designated regions. QbA wines are one step below the highest classification, Prädikatswein.
Quaffable: A term used to describe an easy-drinking wine that is light, refreshing, and enjoyable without much complexity. Quaffable wines are often consumed casually and are perfect for everyday occasions.​
Quinta: A Portuguese term for a wine estate or vineyard, commonly used in the production of Port wines. Quintas are often family-owned and are known for producing high-quality, distinctive wines.
Quinine: A bitter compound derived from the bark of the cinchona tree, used in tonic water and other beverages. It gives tonic water its distinctive bitter flavor and is a key ingredient in cocktails like the Gin and Tonic.
Qvevri: An ancient, traditional clay vessel used for fermenting and aging wine, particularly in Georgia. Qvevri wines often have unique earthy and rustic flavors due to the method of underground aging.
R
​Racking: The process of transferring wine from one container to another, leaving behind sediment. Racking helps to clarify the wine and improve its flavor by separating it from lees and other particles.
Ratings: A system used to evaluate and score wines, typically on a hundred-point scale. These ratings, assigned by wine critics or publications, reflect a wine’s quality, complexity, and overall appeal, helping consumers make informed choices when selecting wines.
Reserve: A term often used on wine labels to indicate a wine of higher quality or one that has been aged longer. While the meaning varies by country, reserve wines are generally produced with extra care and attention.
Residual Sugar: The amount of sugar remaining in a wine after fermentation has completed. Wines with higher residual sugar levels are sweeter, while those with little to no residual sugar are considered dry.
Retsina: A traditional Greek white or rosé wine flavored with pine resin. Retsina has a distinctive taste and is enjoyed as a unique part of Greek wine culture.
Riddling: A process used in the production of Champagne and other sparkling wines, where bottles are rotated and tilted to collect sediment near the neck. This allows for the sediment to be easily removed during disgorgement.
Rosé: A style of pink wine made from red grapes, where the skins are briefly in contact with the juice to give the wine its characteristic color. Rosé wines are typically light, refreshing, and can range from dry to slightly sweet, offering flavors of red fruit, citrus, and floral notes.
Rough: A tasting term used to describe the coarse, abrasive sensation often found in very astringent wines. This texture can make the wine feel harsh on the palate, typically due to high levels of tannins, and may soften with age or proper aeration.
Rum: A distilled spirit made from sugarcane byproducts, primarily molasses or sugarcane juice. Known for its rich, sweet flavors, rum comes in various styles, from light and crisp to dark and full-bodied, making it a versatile choice for both sipping and mixing in cocktails like Mojitos and Piña Coladas.
Rye Whiskey: A type of whiskey made from a mash that consists of at least 51% rye grain. Known for its bold, spicy flavor and dry finish, rye whiskey is often used in classic cocktails like the Manhattan and Old Fashioned or enjoyed neat for its robust character.
S
Sake: A traditional Japanese alcoholic beverage made from fermented rice. Often referred to as "rice wine," sake has a delicate flavor profile that can range from light and fruity to rich and savory, and it’s enjoyed both warm and chilled, depending on the style.
Scotch: A type of whiskey made in Scotland, typically distilled from malted barley and aged in oak barrels for a minimum of three years. Known for its diverse range of flavors, from smoky and peaty to smooth and fruity, Scotch is a globally renowned spirit with strict regulations governing its production.
Sec: The French term for "dry," used to describe wines or sparkling wines with little to no residual sugar. Sec wines have a crisp, clean taste, making them a popular choice for those who prefer less sweetness in their drinks.
Sherry: A fortified wine produced in the Jerez region of Spain, known for its wide range of styles, from dry and crisp to rich and sweet. Sherry is aged in a unique solera system, giving it complex flavors that can include nuttiness, dried fruit, and caramel, making it a versatile choice for both sipping and pairing with food.
Single Malt: Whiskey made exclusively from malted barley and produced at a single distillery. Renowned for its rich, complex flavors, single malt whiskey reflects the distinct character of its distillery and is often aged in oak barrels to develop depth and smoothness.
Soju: A popular Korean distilled spirit traditionally made from rice, though it can also be produced using other grains or starches. Known for its smooth, clean taste and relatively low alcohol content compared to other spirits, soju is often enjoyed neat and paired with a variety of Korean dishes.
Sommelier: A trained wine expert responsible for selecting, serving, and pairing wines with food in restaurants. Sommeliers possess deep knowledge of wine regions, varietals, and tasting techniques, ensuring guests have an exceptional wine experience that complements their meal.
Sparkling Wine: Wine that contains carbon dioxide, giving it a bubbly, fizzy texture. The carbonation can occur naturally during fermentation or be added later, with popular types including Champagne, Prosecco, and Cava. Sparkling wine is often enjoyed for its lively, celebratory feel and refreshing taste.
Spicy: A tasting term used to describe aromas and flavors in wine that evoke spices like black pepper, bay leaf, curry powder, baking spices, oregano, rosemary, thyme, saffron, or paprika. These spice notes add complexity and warmth, often found in red wines such as Syrah or Zinfandel.
Stout: A rich, dark beer known for its full-bodied texture and robust flavors, often brewed with roasted malts that lend notes of coffee, chocolate, and caramel. Stouts are typically heavier than other beers, offering a deep, malty complexity that’s perfect for savoring slowly.
Supertaster: A person with a heightened sense of taste due to a genetic trait that allows them to perceive a broader range of tannins, bitterness, and other flavor compounds. Supertasters often experience stronger, more intense flavors, especially in foods and beverages with bitter or astringent components.
Sweet: A term used to describe wines with noticeable sugar content, both in aroma and taste. These wines offer a pleasing sweetness that can range from subtle to rich, commonly found in dessert wines like Sauternes or Rieslings, where the residual sugar balances acidity and enhances flavor.
Syrah: A grape variety known for producing bold, full-bodied red wines with rich flavors of dark fruit, pepper, and spice. Often found in regions like the Rhône Valley and Australia (where it’s called Shiraz), Syrah wines are prized for their intensity and complexity, with the ability to age beautifully.
T
Tannins: Natural phenolic compounds found in grape skins, seeds, and stems that give wine its structure, often creating a bitter, dry, and puckery sensation in the mouth. Tannins are more pronounced in red wines and contribute to a wine's aging potential and overall complexity.
Tartaric acid: The primary acid found in grapes, essential for maintaining a wine’s crispness and structure. It plays a key role in balancing flavors and aiding in the wine’s aging process, contributing to both its taste and long-term stability.
Tawny Port: A rich, aged Port wine that develops nutty, caramelized flavors over time. Typically aged in wooden barrels, Tawny Port takes on a golden-brown hue and offers complex notes of dried fruit, toffee, and spice, making it a perfect after-dinner drink.
Tequila: A vibrant Mexican spirit distilled from the fermented juice of blue agave plants. Known for its earthy, citrusy flavors, tequila is enjoyed in a variety of styles, from smooth sipping varieties to bold spirits used in cocktails like Margaritas.
Téquila Reposado: A type of tequila aged for 2-12 months in oak barrels, giving it a smooth, mellow character with hints of vanilla, caramel, and oak. This aging process adds depth and complexity to the natural agave flavors, making Reposado a popular choice for sipping or mixing in cocktails.
Terroir: A French term that refers to the unique combination of geographical characteristics—such as soil, climate, and topography—that influence the flavor and character of grapes grown in a specific vineyard. Terroir plays a crucial role in shaping the distinct qualities of a wine, making it a reflection of the land from which it originates.
Texture: A tasting term used to describe the tactile sensation of wine on the palate, such as whether it feels smooth, velvety, rough, or grainy. Texture adds depth to the drinking experience, influencing how the wine's body and structure are perceived.
Triple Sec: An orange-flavored liqueur used in cocktails.
Typicity: A tasting term that describes how well a wine expresses the characteristics inherent to the variety of grape.
U
Ullage: The empty space left in a wine bottle or barrel as the liquid evaporates over time. In barrels, this natural evaporation allows for slow oxygen exposure, which can aid in aging, but in bottles, excess ullage can signal potential spoilage if too much air has entered.
V
Vegetal: A tasting term used to describe aromas or flavors in wine that resemble fresh or cooked vegetables, such as bell pepper, asparagus, or green beans. These characteristics are often found in certain grape varieties, like Cabernet Sauvignon or Sauvignon Blanc, and can add a unique, earthy complexity to the wine.
Vermouth: A fortified wine infused with a variety of botanicals, such as herbs, spices, and roots, which give it a complex and aromatic profile. Often enjoyed in classic cocktails like the Martini or Negroni, vermouth can also be sipped on its own as an aperitif.
Vinho Verde: A light, refreshing wine from Portugal, typically enjoyed young and known for its slight effervescence. Crisp with vibrant acidity, Vinho Verde often carries notes of citrus and green apple, making it a perfect choice for warm weather or pairing with light dishes.
Vinification: The process of transforming grapes into wine, encompassing all stages from harvesting and crushing the grapes to fermentation, aging, and bottling. This careful process shapes the wine’s flavor, structure, and character, reflecting both the winemaker’s techniques and the unique qualities of the grapes.
Vinology: The scientific study of wine and winemaking, focusing on the processes of grape cultivation, fermentation, and aging. It explores the factors that influence the flavor, quality, and production of wine, providing insight into both the art and science behind winemaking.
Vintage: The year in which a wine was produced and bottled, referring to the harvest of grapes from a single season. A wine’s vintage often reflects the specific growing conditions of that year, which can greatly influence the flavor, quality, and character of the wine.
Vitis Vinifera: The species of grapevine responsible for producing over 99% of the world’s wine. Originating in the Mediterranean and Central Europe, Vitis Vinifera includes nearly all the classic wine grape varieties, such as Cabernet Sauvignon, Chardonnay, and Pinot Noir, prized for their diverse flavors and adaptability to different climates.
Vodka: A distilled spirit prized for its clean, neutral flavor, typically made from grains or potatoes. Its lack of strong taste makes it versatile in cocktails, allowing other ingredients to shine, while offering a smooth, crisp drinking experience on its own.
W
Weight: A term similar to "body," describing how a wine feels on the palate in terms of thickness or richness. Heavier wines have a fuller, more substantial mouthfeel, while lighter wines feel more delicate and less dense. Weight plays a key role in the overall texture and drinking experience.
Whiskey: A distilled spirit crafted from fermented grain mash, typically made from barley, corn, rye, or wheat. Aged in wooden barrels, whiskey develops rich, complex flavors ranging from vanilla and caramel to spice and smoke, with each type reflecting the grains and methods used in its production.
Wine: A beverage made from the fermentation of grape juice, where natural sugars are converted into alcohol. With a rich history and countless varieties, wine is enjoyed for its diverse range of flavors, aromas, and the way it reflects the unique characteristics of the grapes and regions where it is produced.
Wine glass: A specialized drinking vessel designed to enhance the wine-tasting experience. The shape, size, and rim of a wine glass are crafted to direct the wine's aromas and flavors to the right areas of the palate, making it an essential tool for appreciating both the scent and taste of wine.
Wine-tasting: The art of experiencing a wine's flavors and aromas through the "three esses"—see, swirl, sniff, sip, and savor. This process engages the senses to fully appreciate the wine's appearance, bouquet, taste, and finish, allowing for a deeper understanding and enjoyment of its characteristics.
WSET: The Wine & Spirit Education Trust, a globally recognized organization offering courses and certifications in wine, spirits, and sake. Known for its rigorous curriculum, WSET provides education for both industry professionals and enthusiasts looking to deepen their knowledge of beverages.
X
Xarel-lo: A white grape variety from Spain, commonly used in the production of Cava, a Spanish sparkling wine. Xarel-lo contributes crisp acidity and citrus notes, giving Cava its refreshing character.
Xérès: The French name for Sherry, a fortified wine from the Jerez region of Spain. Xérès is enjoyed in a variety of styles, ranging from dry to sweet, and is known for its complex, nutty flavors.
Xinomavro: A red grape variety from Greece, known for producing bold, tannic wines with flavors of dark fruit, olive, and earth. Xinomavro wines are often compared to Nebbiolo due to their ability to age and develop complexity over time.
XO (Extra Old): A designation for Cognac and Armagnac that has been aged for a minimum of 10 years in oak barrels. XO spirits are prized for their rich, smooth, and complex flavors, often with notes of dried fruit, spice, and caramel.
Y
Yeast: A microorganism naturally found in vineyards and also produced commercially, responsible for converting grape sugars into alcohol during fermentation. This essential process not only creates alcohol but also contributes to the development of a wine's flavors and aromas.
Yield: A term referring to the amount of grapes produced by a vineyard, typically measured in tons per acre or hectoliters per hectare. Yield affects both the quality and quantity of the wine, with lower yields often associated with more concentrated flavors and higher quality wines.
Young: A term used to describe an immature wine that is typically bottled and sold within a year of its vintage. Wines meant to be enjoyed young are prized for their fresh, crisp flavors and vibrant aromas, offering a lively drinking experience without the need for extended aging.
Z
Zesty: A tasting term used to describe wines or spirits with a lively, fresh, and often citrusy character. Zesty wines are typically high in acidity, giving them a refreshing and crisp mouthfeel.
Zinfandel: A bold grape variety known for producing rich, fruity red wines with flavors of ripe berries, pepper, and spice. Often full-bodied and high in alcohol, Zinfandel wines are versatile, ranging from robust and jammy reds to lighter, fruit-forward rosés.
Zymology: The scientific study of fermentation, which is the key process in making wine, beer, and spirits. Zymology explores how yeast and other microorganisms convert sugars into alcohol and carbon dioxide, influencing flavor and texture.
Zweigelt: A popular Austrian red grape variety, known for its bright acidity and flavors of red cherries and spice. Zweigelt wines are typically light to medium-bodied and offer a refreshing, fruit-forward drinking experience.