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Wine and Wine Terms

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Acidity
   is described as   
The Quality of Wine That Gives It Its Crispiness and Vitality.
Aftertaste
   is described as   
A Tasting Term for the Taste Left on the Palate After Wine Has Been Swallowed.
Aging Barrel
   is described as   
A Barrel, Often Made of Oak, Used to Age Wine or Distilled Spirits.
Altar Wine
   is described as   
The Wine Used by the Catholic Church in Celebrations of the Eucharist.
Amphora
   is described as   
A Type of Ceramic Vase, Used for Transporting and Storing Wine in Ancient Times.
Angel's Share
   is described as   
The Portion of a Wine in an Aging Barrel That is Lost to Evaporation.
Anthocyanin
   is described as   
Phenolic Pigments That Give Red Wine Its Colour.
Appellation
   is described as   
A Geographical Based Term to Identify Where the Grapes for a Wine Were Grown.
Aroma
   is described as   
The Smell of a Wine.
Asti Spumate
   is described as   
Italian Sparkling White Wine
Astringency
   is described as   
The Quality of Wine That Makes the Mouth Pucker, Specially Found in Red Wines
Bardolino
   is described as   
A Light Red Wine Produced in Northern Italy
Barolo
   is described as   
A Rich Italian Red Wine from Piedmont
Baumé
   is described as   
A Measure of the Sugar Concentration in the Juice or Wine.
Beaujolais
   is described as   
A Light and Fruity French Red Wine from Southern Burgundy
Beerenauslese
   is described as   
Wine Made from Individually Picked Grapes Rather Than Bunches
Beeswing
   is described as   
A Light Sediment, Chiefly Mucilage, Found in Port.
Bentonite
   is described as   
A Type of Clay Used in Wine Clarification.
Biodynamic Wine
   is described as   
Wines Produced by the Principles of Biodynamic Agriculture.
Blanc De Blancs
   is described as   
French Term Meaning “white of Whites”
Referring to the lightest, most delicate white wines made from all white grapes
Blanc De Noirs
   is described as   
A White Wine, Usually Sparkling, Made from Red Grapes.
Blatina
   is described as   
A Red Wine Grape of Bosnia and Herzegovina.
Blind Tasting
   is described as   
Tasting and Evaluating Wine Without Knowing What It Is.
Bodega
   is described as   
A Spanish Wine Cellar. Also Refers to a Seller of Alcoholic Beverage.
Body
   is described as   
Texture
The "mouth feel" or texture of the wine
Bordeaux
   is described as   
A City in France’s Southwestern Wine Region
Botrytis Cinerea
   is described as   
A Beneficial Mold That Grows on Late-harvest Grapes That Helps to Produce a Rich, Sweet Wine
Bottle Variation
   is described as   
The Degree to Which Bottled Wine of the Same Style and Vintage Can Vary.
Bouquet
   is described as   
The Fragrance of a Wine
Bright
   is described as   
Describes a Wine That Has High Clarity, Very Low Levels of Suspended Solids.
Brix
   is described as   
A Measurement of the Dissolved Sucrose Level in a Wine.
Brut
   is described as   
French Term Referring to the Driest of All Champagnes
Bung
   is described as   
A Stopper Used to Seal a Bottle or Barrel. Commonly Used Term for Corks.
Burgundy
   is described as   
French Region Renowned for Producing Fine Wines
Butt
   is described as   
An Old English Unit of Wine Casks, Equivalent to About 477 Litres.
Cabernet Sauvignon
   is described as   
A Red Grape Used in the Making of Exceptional Red Wines
Especially those of Bordeaux and California
Capsule
   is described as   
The Plastic or Foil That Covers the Cork and Part of the Neck of a Wine Bottle.
Catawba
   is described as   
An American, Light Red Grape Used in White and Sparkling Wines
Cave
   is described as   
French Term for Cellar
Cellaring
   is described as   
To Age Wine for the Purpose of Improvement or Storage.
Chablis
   is described as   
A Town in Northern Burgundy Region of France, Renowned for Its Dry White Wines
Chai
   is described as   
A Wine Shed, or Other Storage Place Above Ground, Used for Storing Casks, Common in Bordeaux.
Champagne Flute
   is described as   
A Piece of Stemware Having a Long Stem With a Tall, Narrow Bowl on Top.
Champagne
   is described as   
Sparkling White Wine
Champagne can only be produced in the Champagne region of France. All others must be classified as "sparkling".
Chardonnay
   is described as   
A Type of Wine, One of the "noble" White Varietals.
Chewy
   is described as   
Wine Connoisseur’s Term to Describe Great-bodied Red Wines, Having a Strong Taste and Aftertaste
Chianti
   is described as   
A Dry Red Wine Produced in the Mounti Chianti Region of Italy
Château
   is described as   
Any Vineyard Property in Bordeaux
Claret
   is described as   
The English Term for Bordeaux Red Wines
Clos
   is described as   
French Term for a Stone-walled Vineyard
Coarse
   is described as   
Wine Connoisseur’s Term, Having a Rough Flavor With No Finesse
Cold Duck
   is described as   
A Mixture of Red and White Sparkling Wine That Has a High Sugar Content.
Complex
   is described as   
Wine Connoisseur’s Term, With Multiple Flavor Overtones
Corked
   is described as   
A Tasting Term for a Wine That Has Cork Taint.
Cork
   is described as   
A Wine Bottle Stopper Made from the Thick Outer Bark of the Cork Oak Tree.
Crackling
   is described as   
Semi-sparkling Wine; Slightly Effervescent. Also Called Frizzante.
Crémant
   is described as   
French Sparkling Wine Not Made in Champagne Region.
Crust
   is described as   
Sediment, Generally Potassium Bitartrate, That Adheres to the Inside of a Wine Bottle.
Cuvee
   is described as   
The Pressing, or a Blending of Several Wines.
Cuve
   is described as   
A Large Vat Used for Fermentation.
Decant
   is described as   
To Pour out Wine Slowly Into a Decanter to Eliminate Its Sediment
Demi-sec
   is described as   
Champagne Term Meaning Half-dry
Devatting
   is described as   
The Process of Separating Red Must from Pomace, Which Can Happen Before or After Fermentation.
Diamond
   is described as   
U.S. White Grape Used to Produce Tart White Wine and Champagne
Dom Perignon
   is described as   
The 17th Century French Cellarmaster Known As the Inventor of Champagne
Doux
   is described as   
Usually Refers to the Sweetest Category of Sparkling Wines.
Dry
   is described as   
Not Sweet
Farm Winery
   is described as   
A United States Winery License Allowing Farms to Produce and Sell Wine On-site.
Fermentation
   is described as   
The Conversion of Grape Sugars to Alcohol by Yeast.
Fiasco
   is described as   
The Straw-covered Flask Historically Associated With Chianti.
Finesse
   is described as   
Wine Connoisseur’s Term, a Distinct and Delicate Flavor
Finish
   is described as   
A Wine’s Aftertaste
Flabby
   is described as   
Wine Connoisseur’s Term, Having a Poor Quality With Weak, Characterless Flavor
Flagon
   is described as   
A Glass Bottle That Holds Two Litres of (usually Inexpensive) Table Wine.
Flat
   is described as   
Wine Connoisseur’s Term, Having a Dull Flavor; Also of a Sparkling Wine, Having Lost Its Effervescence
Flinty
   is described as   
Wine Connoisseur’s Term, to Describe a Dry White Wine, Having a Crisp Flavor
Flor
   is described as   
The Yeast Responsible for the Character of Dry Sherries.
Free Run
   is described as   
Juice Obtained from Grapes That Have Not Been Pressed.
Gallo
   is described as   
A Giant Winery in California
Gamay
   is described as   
A Red Grape from Which Beaujolais is Made
Green
   is described as   
Young, Unaged High in Acidity
Grenache
   is described as   
A Red Grape Used in Dessert Wines and Rosés
Hard
   is described as   
Having the Flavor of Tannin; Barely Aged
Hock
   is described as   
Term for Rhine Wines, Usually Used in England.
Hogshead
   is described as   
A Wine Barrel That Holds Approximately 239 Litres (63 Gallons).
Ice Wine
   is described as   
Wine Made from Frozen Grapes.
Inglenook
   is described as   
California Winery Known for Its Cabernet Sauvignon Wines
Jug Wine
   is described as   
American Term for Inexpensive Table Wine.
Kabinett
   is described as   
German Term Meaning the Driest of Wines
Look
   is described as   
A Tasting Term for the Casual Sensory Evaluation of a Wine.
Madeira
   is described as   
A Fortified Portuguese Wine, Similar to a Sherry in Flavor
Magnum
   is described as   
A Bottle Holding 1.5 Litres, the Equivalent of Two Regular Wine Bottles.
Master of Wine
   is described as   
A Qualification Conferred by The Institute of Masters of Wine, Which is Located in the United Kingdom.
May Wine
   is described as   
A Light German Wine Flavored With Sweet Woodruff in Addition to Strawberries or Other Fruit.
Mead
   is described as   
A Wine-like Alcoholic Beverage Made of Fermented Honey and Water Rather Than Grape Juice.
Mellow
   is described as   
Wine Connoisseur’s Term, Soft With Full Flavor
Merlot
   is described as   
Merlot is a Variety of Wine Grape Used to Create a Popular Red Wine.
Methuselah
   is described as   
A Large Bottle Holding Six Litres, the Equivalent of Eight Regular Wine Bottles.
Midpalate
   is described as   
A Tasting Term for the Feel and Taste of a Wine when Held in the Mouth.
Mis En Bouteille Au Château
   is described as   
French for "bottled at the Winery", Usually in Bordeaux.
Moselle
   is described as   
German River and Adjacent Area Where Delicate White Wines Are Produced
Must
   is described as   
The Juice Drawn from the Grapes in the First Step of Wine Making
Musty
   is described as   
Wine Connoisseur’s Term, Having a Flavor Similar to Old, Rotten Wood, As a Moldy Wine Cask
Napa Valley
   is described as   
Renowned Wine-producing Region North San Francisco, California
Nose
   is described as   
Bouquet of a Wine
Oak Chips
   is described as   
Small Pieces of Oak Wood Used in Place of Oak Barrels in Fermenting And/or Ageing Wine.
Oenology
   is described as   
The Science of Wine and Winemaking.
Oenophile
   is described as   
A Wine Aficionado or Connoisseur.
Off-dry
   is described as   
A Wine That Has the Barest Hint of Sweetness; a Slightly Sweet Wine in Which the Residual Sugar is Barely Perceptible.
Old Vine
   is described as   
Wine Produced from Vines That Are Notably Old.
Petite-Syrah
   is described as   
A Grape That Produces a Deep Red Wine
Phylloxera
   is described as   
A Microscopic Underground Insect That Kills Grape Vines by Attacking Their Roots.
Pinot Blanc
   is described as   
A White Grape Used Mostly for Blending
Pinot Chardonnay
   is described as   
A White Grape That Produces French White Burgundies and California White Wines
Pipe
   is described as   
A Cask Holding Two Hogsheads or 126 U.S. Gallons of Wine.
Pip
   is described as   
Grape Seeds.
Piquant
   is described as   
Wine Connoisseur’s Term, Having a Lively and Not Unpleasant Acidic Flavor
Plan Bordeaux
   is described as   
A Proposal for Enhancing the Economic Status of the Wine Industry in Bordeaux.
Pomace
   is described as   
The Skins, Stalks, and Seeds That Remain After Making Wine. Also Called Marc.
Porto
   is described as   
The Legal Name for a True Port Wines Sold in the United States Since Imitation Ports May Be Labeled As a "port" There .
Port
   is described as   
Portuguese Blended Dessert Wine
Potassium Sorbate
   is described as   
A Wine Stabilizer and Preservative.
Pétillant
   is described as   
French Term for a Wine With Slight Sparkle
Puncheon
   is described as   
A Wine Barrel That Holds Approximately 84 U.S. Gallons (318 Litres) .
Punt
   is described as   
The Indentation Found in the Base of a Wine Bottle.
Qualitätswein Bestimmter Anbaugebiete
   is described as   
A Designation of Better Quality German Wines from Recognized Viticultural Areas.
Qualitätswein
   is described as   
A Designation of Better Quality German Wines.
Qualitätswein Mit Pradikat
   is described as   
A Designation of Best Quality German Wines That Must Conform to Specific Requirements of Origin and Composition.
Racking
   is described as   
The Process of Drawing Wine off the Sediment.
Reserva
   is described as   
Spanish and Portuguese Term for a Reserve Wine.
Reserve
   is described as   
A Term Given to Wine to Indicate That It is of Higher Quality Than Usual.
Residual Sugar
   is described as   
Also Known As RS, the Level of Sugar That Remains Unfermented in a Wine.
Reverse Osmosis
   is described as   
A Process Used to Remove Excess Water from Wine.
Rheingau
   is described as   
Renowned Wine-producing Region on the Banks of the Rhine in Germany
Rhine Wine
   is described as   
German White Wine Produced on the Banks of the Rhine River
Rosé
   is described as   
A Fruity, Pink-colored Wine
Rough
   is described as   
Wine Connoisseur’s Term, Not Aged Long Enough and Having a Puckerish or Coarse Aftertaste
Ruby
   is described as   
A Style of Port Wine That is Generally Sweet.
Sack
   is described as   
An Early English Term for What is Now Called Sherry.
Sangria
   is described as   
A Tart Punch Made from Red Wine Along With Orange, Lemon and Apricot Juice With Added Sugar.
Sauternes
   is described as   
In Bordeaux, a Wine District Known for Its Sweet White Wines
Sec
   is described as   
French Term for Dry
Sekt
   is described as   
German Sparkling Wine.
Sherry
   is described as   
Spanish Wine Fortified With Brandy
Short
   is described as   
Wine Connoisseur’s Term, Having a Taste That is Only Briefly Perceived
Soave
   is described as   
Italian White Dry Wine
Soft
   is described as   
A Low Alcohol Content
Solera System
   is described as   
A Process Used to Systematically Blend Various Vintages of Sherry.
Sommelier
   is described as   
French Term for a Wine Waiter Who Has Keys to and Great Knowledge of the Wine Cellar
A wine steward
Sparkling Wine
   is described as   
Effervescent Wine Containing Significant Levels of Carbon Dioxide.
Spinning Cone Column
   is described as   
Used to Reduce the Amount of Alcohol in a Wine.
Spritzer
   is described as   
A Cold Drink Made of Wine Mixed With Sparkling Water
Stelvin
   is described as   
A Brand of Screwcap.
Still Wine
   is described as   
Wine That is Not Sparkling Wine.
Stoving Wine
   is described as   
A Production Method of Artificially Mellowing Wine by Exposing It to Heat.
Sulphur Dioxide
   is described as   
A Substance Used in Winemaking As a Preservative.
Syndicat Des Vins De Bordeaux Et Bordeaux Superieur
   is described as   
An Organisation Representing the Economic Interests of Wine Producers in Bordeaux.
Table Wine
   is described as   
Generally Any Wine That is Not Sparkling or Fortified.
Tannin
   is described as   
A Substance in Wine Known to Produce an Astringent Flavor
Tart
   is described as   
Having a Sharp Flavor
Texture
   is described as   
A Tasting Term for the Mouthfeel of Wine on the Palate.
Thief
   is described as   
A Tubular Instrument for Removing a Sample from a Cask or Barrel. Also Called a Pipe.
Tokay
   is described as   
Hungarian White Dessert Wine
Trockenbeerenauslese
   is described as   
German Term for a White Wine Produced from a Very Late Harvest of Grapes That Has Been Infected With Botrytis
Tun
   is described as   
A Wine Cask That Holds Approximately, Two Butts, or 252 U.S. Gallons.
Ullage
   is described as   
Also Known As Headspace, the Unfilled Space in a Wine Bottle, Barrel, or Tank.
Varietal Wine
   is described as   
Any Wine Named After the Principal Grape It is Made from
Vermouth
   is described as   
A Fortified Wine That Has Been Flavoured With As Many As 40 Herbs and Spices.
Viña
   is described as   
Spanish for Vineyard.
Vigneron
   is described as   
French for Vine Grower.
Vine
   is described as   
A Plant on Which Grapes Grow.
Vineyard
   is described as   
A Place Where Grape Vines Are Grown for Wine Making Purposes.
Vin
   is described as   
French for Wine.
Vinho
   is described as   
Portuguese for Wine.
Vinho Verde
   is described as   
An Effervescent White Wine Produced in Portugal.
Vinification
   is described as   
The Process of Making Grape Juice Into Wine.
Vin Ordinaire
   is described as   
French Term for a Cheap, Red Wine
Vintage
   is described as   
The Year of a Grape’s Harvest, As Labeled on a Bottle of Wine
Vintner
   is described as   
A Wine Merchant
Viticulture
   is described as   
The Cultivation of Grapes. Not to Be Confused With Viniculture.
Vitis Labrusca
   is described as   
A Breed of Grapes Native to North America.
Vitis Vinifera
   is described as   
A Breed of Grapes Native to Europe.
Volatile Acidity
   is described as   
The Level of Acetic Acid Present Within a Wine.
Waiter's Friend
   is described as   
A Popular Type of Corkscrew Used Commonly in the Hospitality Industry.
Wine
   is described as   
An Alcoholic Beverage Made from the Fermentation of Unmodified Grape Juice.
Wine Cave
   is described as   
A Large Cave That is Excavated to Provide a Cool Location for Storing and Aging Wine. Similar to Wine Cellar.
Wine Cellar
   is described as   
A Cool, Dark Location in Which Wine is Stored, Often for the Purpose of Ageing.
Wine Cooler
   is described as   
A Mixed Cold Drink of Wine, Fruit Juice, and Soda Water
Wine Fault
   is described as   
Undesirable Characteristics in Wine Caused by Poor Winemaking Techniques or Storage Conditions.
Wine Fraud
   is described as   
Any Form of Dishonesty in the Production or Distribution of Wine.
Wine Label
   is described as   
The Descriptive Sticker or Signage Adhered to the Side of a Wine Bottle.
Wine Lake
   is described as   
Refers to the Continuing Surplus of Wine over Demand (glut) Being Produced in the European Union.
Winemaker
   is described as   
A Person Engaged in the Occupation of Making Wine.
Wine-press
   is described as   
A Device, Comprising Two Vats or Receptacles, One for Trodding and Bruising Grapes, and the Other for Collecting the Juice.
Winery
   is described as   
A Building, Property, or Company That is Involved in the Production of Wine.
Wine Tasting
   is described as   
The Sensory Evaluation of Wine, Encompassing More Than Taste, but Also Mouthfeel, Aroma, and Color.
Woody
   is described as   
Wine Connoisseur’s Term, Having a Woody Taste As if It Were Left Too Long in Its Cask
Yeast
   is described as   
A Microscopic Unicellular Fungi Responsible for the Conversion of Sugars in Must to Alcohol.
Young
   is described as   
Wine That is Not Matured and Usually Bottled and Sold Within a Year of Its Vintage.
Zinfandel
   is described as   
A Red Grape That Produces a Fruity Red Wine when Young. When Aged, It Produces a Rich, Complex Wine


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