The Guide to Ridiculously Easy Entertaining - Tips from Marfreless
You might find these on wine labels, in marketing literature, and in discussions about wine. Some familiarity with these terms can help to demystify wine.
Appellation d’Origine Contrôlée – Often abbreviated as AOC or AC, this is a legal designation for French wines that guarantees the wines origin and certain quality production methods. This helps to ensure a certain level of quality in the most famous wineries in France.
Auslese [owz-LAY-zeh] – This is the German term for “selected.” This refers to top quality wine that is made from selected bunches of ripe grapes. These wines are normally sweet; sweeter than Spätlese.
Beerenauslese [behr-en-owz-LAY-zay] – This is the German term for “berry selection.” These are the sweet and very expensive type German white wines made with overripe botrytis-affected grapes.
Blanc de blanc [BLAHN DUH BLAHN] – The French term that denotes that the wine is made from white grapes. On champagne labels it means that it’s made only from the Chardonnay grape. These champagnes are generally slightly sweeter than the common brut style.
Blanc de noir [BLAHN DUH NWAHR] – This is the French phrase that means the white wine is made from dark-colored grapes. For champagne it denotes that it’s made from solely the Pinot Noir grape.
Blush – This refers to pink-colored wines made from red grapes. This term usually refers to inexpensive plonk like White Zinfandel. It’s often used synonymously with the term rosé.
Botrytis cinerea [boh-TRI-tis sihn-EHR-eeh-uh] – This is a fungus that attacks grapes in cold and wet weather. Though very harmful to red grapes, in can, in white grapes produce the “noble rot.” This is when the grape is shriveled and the sugar is greatly concentrated. Low yielding and more expensive to pick these grapes, this is responsible for many of the great sweet dessert wines such as Sauternes and Trockenbeerenauslese.
Brix [BREE] – A measure of sugar levels in grape juice and wines. High levels of brix denote a sweeter wine.
Brut – The French term for “unsweetened,” which is used mostly for sparkling wines. This is drier than “Extra Dry.”
Charmat – This is a method for making sparkling wine in bulk. It produces wines that are generally not as refined or flavorful as wines made with the traditional champagne method, méthode champeniose.
Chateau [sha-TOH] – This is used to refer to a wine estate, which would include all of the property’s buildings, vineyards. Used most often in regards to Bordeaux. Chauteaux is the plural.
Claret [klair-EHT] – The British term for red Bordeaux wines.
Classico – The term for Italian wines that are from a specific area, usually the original one, within a larger DOC region. These wines are usually better than the similar wines without the “Classico” designation.
Clos [KLOH] – This is the French term for a vineyard that was once or still is, enclosed by a wall. This term is usually associated with Burgundy.
Corked –This is wine that has been oxidized and spoiled by a cork that has dried up or otherwise been defective. Wines that have been “corked” exhibit a very noticeable stale and moldy odor, and should be discarded.
Côte [COAT] – This is the French term for “hillside,” which is used in the name of many wine areas.
Crémant [KRAY-mahn] – Sparkling wine made by the champagne method, usually outside of the Champagne region.
Crianza [kree-AHN-zah] – The Spanish word that denotes that the wine has been aged at least two years, with one being in oak. “Sin crianza” means that the wine has not been aged.
Cru [KROO] – This is the French term meaning “growth.” This refers to wines from a single vineyard and denoting additional quality.
Cuvée [kooh-VAY] – Commonly refers to a wine that is blended from different grapes, vineyards, or regions.
Decanter – In practical terms, a decanter can be nearly any glass pitcher or carafe that holds wine. Typically, it’s made of clear glass and features a narrow neck. In addition to holding wine from another vessel, be it a large format bottle or a box that might be unyielding and unattractive for your guests, a decanter allows wine to aerate, which usually enhances its flavors.
Demi-sec [dem-EE SEK] – The French term for signifying a sweet wine, usually used in terms of champagne. The literal translation is “half dry,” but tastes in wine have moved considerably drier in the many decades since the term came into usage.
Denominación de Origen – Abbreviated as DO. This is the Spanish equivalent of the French AOC regulations.
Denominazione di Origine Controllata – Abbreviated as DOC. This is the Italian equivalent of the French AOC regulations.
Denominazione di Origine Controllata Garantita – Abbreviated as DOCG. This is for the very best traditional Italian wine regions. These wines are usually of high quality.
Doux [DOOH] – The French term for “sweet.” These wines will be very sweet.
Eiswein [eyez-WINE] – This is the German term for “ice wine,” and refers to wines made from grapes that are traditionally picked after the first freeze. These very expensive and very sweet dessert wines are made in Germany, Austria, Canada, and in at least a couple of northern US states.
Estate Bottled – This refers to wine that is bottled where it has been made.
Fortified Wine – This is wine that in which extra alcohol is added. These are relatively high in alcohol, and can last for a while after the bottle has been open, unlike other wines. Sherry, Madeira, port and Marsala are the four most famous fortified wines.
Frizzante [freeh-ZAHN-tay] – The Italian term for “semi-sparkling.”
Grand Cru [GRAHN KROOH] – This is a French phrase appearing on labels in Burgundy, Alsace, Champagne and Bordeaux that means “top quality.” It has the greatest significance in Burgundy.
Gran Reserva [GRAHN ray-SEHR-vah] – This is a designation for Spanish wines. These red wines have a minimum aging of five years; the white wines a minimum of four years.
Half-Bottle – This bottle can hold half the contents of a normal bottle of wine, 375 milliliters or 12.7 ounces. This equates to about two large glasses of wine.
International (Style) – This style is typified in wines that have prominent fruit, non-distinct terrior, are fairly alcoholic (13.0% and greater), often noticeably aged in oak, and ready to be drunk soon after release. To the chagrin of many traditionalists, these are the hallmarks of many New World wines, and have been replicated with success in the market by many producers in Europe.
Kabinett – This is the lightest and driest category of quality German wines. These are typically low in alcohol and fairly dry; drier than Spätlese.
Maderization – This is when white wines turn brown in color due to poor storage conditions or age.
Magnum – A bottle that is the size of two normal-sized bottles, 1.5 liters.
Malolactic Fermentation – This is secondary fermentation (after the primary alcoholic fermentation) where unpleasant malic acid is converted into carbon dioxide and more palatable lactic acid. This process can improve red wines by reducing acidity and softening the wines. It’s used only in more expensive white wines to create wine with more complexity and a fuller flavor.
Meritage [mehr-ih-TAJH] – This is a trademarked term used to described expensive Bordeaux-style blends from California that are made with Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot and Malbec. Dominus and Opus One are two well-known versions.
Méthode Champeniose [METH-awd sham-pahn-WAZ] – The traditional and most expensive way to make sparkling wine in which carbonation is induced in each bottle.
Mulled Wine – This is wine mixed with different citrus fruits, spices (commonly cinnamon, nutmeg and cloves) and often sugar and a spirit then heated. Most frequently encountered during the cooler months.
Négociant [neeh-go-SEE-ahn] – A company that purchases grapes or wines to create, blend and sell the finished wines as their own. Most famously, the Burgundy wines are handled by négociants. More recently, négociant firms emerged in California to take advantage of the wine and grape glut of the early part of this century. The fairly new négociants in California can produce inexpensive wines that are great values.
New World – In terms of wine this refers to the wine-producing regions of the U.S., mostly California and the Pacific Northwest, Chile, Australia and Argentina.
Old World – In terms of wine this means the classic wine producing regions of Europe: France, Italy, Germany and Spain, and to a lesser extent, Austria and Switzerland, and the Tokay wines of Hungary.
Plonk – A derogatory term for wine of low quality.
Reserva [ray-SEHR-vah] – The label on Spanish wines that denotes a red wine that has been aged for at least three years; a white wine for at least two years. More concentrated and longer-lasting than similar wines without the Reserva designation.
Residual Sugar – This is the amount of sugar that remains in the wine after the fermentation process has ended. Dry wines have low levels of residual sugar; sweet wines have comparatively high levels.
Riserva [reeh-SEHR-vah] – The Italian term for DOCG and DOC wines that have been aged a minimum amount of time depending upon the type of wine. More concentrated and longer-lasting than similar wines without the Riserva designation.
Rosé [row-ZAY] – Any of a number of wines that are made from red grapes and are pink in color. Meant to be consumed chilled, these generally feature a light-bodied and uncomplicated character. Rosado [row-SAH-doh] and Rosato are the Spanish and Portuguese, and Italian terms for rosé.
Sediment – This is residue that accumulates in the bottom of the wine bottle as the wine ages. Much more so in red wines, this residue consists of tartrates, pigments and tannins (in red wines).
Spätlese [shpate-LAY-zay] – This is the German term for “late-harvested” wine. These are typically slightly sweet.
Split – A 6.3 ounce (or 187 milliliter) bottle, most often used for champagne.
Spritz – This is a straightforward mix of mostly prosecco and a bitter like Aperol or Campari with a little club soda and a slice of orange.
Spritzer – This is a combination of white wine, originally German wine, and club soda.
Spumante [spooh-MAHN-tay] – This is the Italian term for “sparkling.” Wines labeled as such are usually slightly sweet.
Still wine – This term means that the wine is non-sparkling.
Sulfites – Sulfur dioxide (a sulfite) is used around the globe, and since the time of the ancient Romans, to clean equipment, kill undesirable micro-organisms, and protect wine from spoiling. A very small amount typically put in each bottle.
Table wine – This refers to non-sparkling wines meant for the table, and is often used synonymously with the “still wine.” It is commonly used to refer to everyday wines as opposed to high dollar wines.
Tannins – These are an astringent substance found in wine and tea, which will make your mouth pucker at least slightly. Tannins come from grape skins and seeds, and wood barrels. These help give body and potentially long life to red wines. Tannins can create overly bitter flavors in some young red wines. Tannins are also found in white wines, but at much lower levels.
Tartrates – This is the crystal sediment you might find in the bottom of wine bottles. This is caused by the tartaric acid present in the wine, and sometimes calcium. It’s tasteless and harmless.
Terroir [tehr-WHAHR] – The French term that refers to an area of terrain, usually very small, whose particular soil and microclimate give the wine its distinctive quality. This term is usually used in contrast to technological aspects championed for the quality of many New World wines.
Trockenbeerenauslese [trock-en-behr-en-owz-LAY-zay] – These are the sweetest and most expensive category of quality German wine. These are made from individually selected, late-harvested grapes that are infected with noble rot. These wines are very expensive.
Varietal – Used to describe wines made chiefly from a single grape. Popular red wine varietals are Cabernet Sauvignon, Merlot, Zinfandel, Pinot Noir, Syrah (Shiraz), and Malbec. Popular white wine varietals are Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling, Gewürztraminer, and Chenin Blanc.
Vin Gris – [VAHN GREE] – This is rosé made from Pinot Noir.
Vintage – The year on wine bottles that denotes the year of the grape harvest for that wine.
Appellation d’Origine Contrôlée – Often abbreviated as AOC or AC, this is a legal designation for French wines that guarantees the wines origin and certain quality production methods. This helps to ensure a certain level of quality in the most famous wineries in France.
Auslese [owz-LAY-zeh] – This is the German term for “selected.” This refers to top quality wine that is made from selected bunches of ripe grapes. These wines are normally sweet; sweeter than Spätlese.
Beerenauslese [behr-en-owz-LAY-zay] – This is the German term for “berry selection.” These are the sweet and very expensive type German white wines made with overripe botrytis-affected grapes.
Blanc de blanc [BLAHN DUH BLAHN] – The French term that denotes that the wine is made from white grapes. On champagne labels it means that it’s made only from the Chardonnay grape. These champagnes are generally slightly sweeter than the common brut style.
Blanc de noir [BLAHN DUH NWAHR] – This is the French phrase that means the white wine is made from dark-colored grapes. For champagne it denotes that it’s made from solely the Pinot Noir grape.
Blush – This refers to pink-colored wines made from red grapes. This term usually refers to inexpensive plonk like White Zinfandel. It’s often used synonymously with the term rosé.
Botrytis cinerea [boh-TRI-tis sihn-EHR-eeh-uh] – This is a fungus that attacks grapes in cold and wet weather. Though very harmful to red grapes, in can, in white grapes produce the “noble rot.” This is when the grape is shriveled and the sugar is greatly concentrated. Low yielding and more expensive to pick these grapes, this is responsible for many of the great sweet dessert wines such as Sauternes and Trockenbeerenauslese.
Brix [BREE] – A measure of sugar levels in grape juice and wines. High levels of brix denote a sweeter wine.
Brut – The French term for “unsweetened,” which is used mostly for sparkling wines. This is drier than “Extra Dry.”
Charmat – This is a method for making sparkling wine in bulk. It produces wines that are generally not as refined or flavorful as wines made with the traditional champagne method, méthode champeniose.
Chateau [sha-TOH] – This is used to refer to a wine estate, which would include all of the property’s buildings, vineyards. Used most often in regards to Bordeaux. Chauteaux is the plural.
Claret [klair-EHT] – The British term for red Bordeaux wines.
Classico – The term for Italian wines that are from a specific area, usually the original one, within a larger DOC region. These wines are usually better than the similar wines without the “Classico” designation.
Clos [KLOH] – This is the French term for a vineyard that was once or still is, enclosed by a wall. This term is usually associated with Burgundy.
Corked –This is wine that has been oxidized and spoiled by a cork that has dried up or otherwise been defective. Wines that have been “corked” exhibit a very noticeable stale and moldy odor, and should be discarded.
Côte [COAT] – This is the French term for “hillside,” which is used in the name of many wine areas.
Crémant [KRAY-mahn] – Sparkling wine made by the champagne method, usually outside of the Champagne region.
Crianza [kree-AHN-zah] – The Spanish word that denotes that the wine has been aged at least two years, with one being in oak. “Sin crianza” means that the wine has not been aged.
Cru [KROO] – This is the French term meaning “growth.” This refers to wines from a single vineyard and denoting additional quality.
Cuvée [kooh-VAY] – Commonly refers to a wine that is blended from different grapes, vineyards, or regions.
Decanter – In practical terms, a decanter can be nearly any glass pitcher or carafe that holds wine. Typically, it’s made of clear glass and features a narrow neck. In addition to holding wine from another vessel, be it a large format bottle or a box that might be unyielding and unattractive for your guests, a decanter allows wine to aerate, which usually enhances its flavors.
Demi-sec [dem-EE SEK] – The French term for signifying a sweet wine, usually used in terms of champagne. The literal translation is “half dry,” but tastes in wine have moved considerably drier in the many decades since the term came into usage.
Denominación de Origen – Abbreviated as DO. This is the Spanish equivalent of the French AOC regulations.
Denominazione di Origine Controllata – Abbreviated as DOC. This is the Italian equivalent of the French AOC regulations.
Denominazione di Origine Controllata Garantita – Abbreviated as DOCG. This is for the very best traditional Italian wine regions. These wines are usually of high quality.
Doux [DOOH] – The French term for “sweet.” These wines will be very sweet.
Eiswein [eyez-WINE] – This is the German term for “ice wine,” and refers to wines made from grapes that are traditionally picked after the first freeze. These very expensive and very sweet dessert wines are made in Germany, Austria, Canada, and in at least a couple of northern US states.
Estate Bottled – This refers to wine that is bottled where it has been made.
Fortified Wine – This is wine that in which extra alcohol is added. These are relatively high in alcohol, and can last for a while after the bottle has been open, unlike other wines. Sherry, Madeira, port and Marsala are the four most famous fortified wines.
Frizzante [freeh-ZAHN-tay] – The Italian term for “semi-sparkling.”
Grand Cru [GRAHN KROOH] – This is a French phrase appearing on labels in Burgundy, Alsace, Champagne and Bordeaux that means “top quality.” It has the greatest significance in Burgundy.
Gran Reserva [GRAHN ray-SEHR-vah] – This is a designation for Spanish wines. These red wines have a minimum aging of five years; the white wines a minimum of four years.
Half-Bottle – This bottle can hold half the contents of a normal bottle of wine, 375 milliliters or 12.7 ounces. This equates to about two large glasses of wine.
International (Style) – This style is typified in wines that have prominent fruit, non-distinct terrior, are fairly alcoholic (13.0% and greater), often noticeably aged in oak, and ready to be drunk soon after release. To the chagrin of many traditionalists, these are the hallmarks of many New World wines, and have been replicated with success in the market by many producers in Europe.
Kabinett – This is the lightest and driest category of quality German wines. These are typically low in alcohol and fairly dry; drier than Spätlese.
Maderization – This is when white wines turn brown in color due to poor storage conditions or age.
Magnum – A bottle that is the size of two normal-sized bottles, 1.5 liters.
Malolactic Fermentation – This is secondary fermentation (after the primary alcoholic fermentation) where unpleasant malic acid is converted into carbon dioxide and more palatable lactic acid. This process can improve red wines by reducing acidity and softening the wines. It’s used only in more expensive white wines to create wine with more complexity and a fuller flavor.
Meritage [mehr-ih-TAJH] – This is a trademarked term used to described expensive Bordeaux-style blends from California that are made with Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot and Malbec. Dominus and Opus One are two well-known versions.
Méthode Champeniose [METH-awd sham-pahn-WAZ] – The traditional and most expensive way to make sparkling wine in which carbonation is induced in each bottle.
Mulled Wine – This is wine mixed with different citrus fruits, spices (commonly cinnamon, nutmeg and cloves) and often sugar and a spirit then heated. Most frequently encountered during the cooler months.
Négociant [neeh-go-SEE-ahn] – A company that purchases grapes or wines to create, blend and sell the finished wines as their own. Most famously, the Burgundy wines are handled by négociants. More recently, négociant firms emerged in California to take advantage of the wine and grape glut of the early part of this century. The fairly new négociants in California can produce inexpensive wines that are great values.
New World – In terms of wine this refers to the wine-producing regions of the U.S., mostly California and the Pacific Northwest, Chile, Australia and Argentina.
Old World – In terms of wine this means the classic wine producing regions of Europe: France, Italy, Germany and Spain, and to a lesser extent, Austria and Switzerland, and the Tokay wines of Hungary.
Plonk – A derogatory term for wine of low quality.
Reserva [ray-SEHR-vah] – The label on Spanish wines that denotes a red wine that has been aged for at least three years; a white wine for at least two years. More concentrated and longer-lasting than similar wines without the Reserva designation.
Residual Sugar – This is the amount of sugar that remains in the wine after the fermentation process has ended. Dry wines have low levels of residual sugar; sweet wines have comparatively high levels.
Riserva [reeh-SEHR-vah] – The Italian term for DOCG and DOC wines that have been aged a minimum amount of time depending upon the type of wine. More concentrated and longer-lasting than similar wines without the Riserva designation.
Rosé [row-ZAY] – Any of a number of wines that are made from red grapes and are pink in color. Meant to be consumed chilled, these generally feature a light-bodied and uncomplicated character. Rosado [row-SAH-doh] and Rosato are the Spanish and Portuguese, and Italian terms for rosé.
Sediment – This is residue that accumulates in the bottom of the wine bottle as the wine ages. Much more so in red wines, this residue consists of tartrates, pigments and tannins (in red wines).
Spätlese [shpate-LAY-zay] – This is the German term for “late-harvested” wine. These are typically slightly sweet.
Split – A 6.3 ounce (or 187 milliliter) bottle, most often used for champagne.
Spritz – This is a straightforward mix of mostly prosecco and a bitter like Aperol or Campari with a little club soda and a slice of orange.
Spritzer – This is a combination of white wine, originally German wine, and club soda.
Spumante [spooh-MAHN-tay] – This is the Italian term for “sparkling.” Wines labeled as such are usually slightly sweet.
Still wine – This term means that the wine is non-sparkling.
Sulfites – Sulfur dioxide (a sulfite) is used around the globe, and since the time of the ancient Romans, to clean equipment, kill undesirable micro-organisms, and protect wine from spoiling. A very small amount typically put in each bottle.
Table wine – This refers to non-sparkling wines meant for the table, and is often used synonymously with the “still wine.” It is commonly used to refer to everyday wines as opposed to high dollar wines.
Tannins – These are an astringent substance found in wine and tea, which will make your mouth pucker at least slightly. Tannins come from grape skins and seeds, and wood barrels. These help give body and potentially long life to red wines. Tannins can create overly bitter flavors in some young red wines. Tannins are also found in white wines, but at much lower levels.
Tartrates – This is the crystal sediment you might find in the bottom of wine bottles. This is caused by the tartaric acid present in the wine, and sometimes calcium. It’s tasteless and harmless.
Terroir [tehr-WHAHR] – The French term that refers to an area of terrain, usually very small, whose particular soil and microclimate give the wine its distinctive quality. This term is usually used in contrast to technological aspects championed for the quality of many New World wines.
Trockenbeerenauslese [trock-en-behr-en-owz-LAY-zay] – These are the sweetest and most expensive category of quality German wine. These are made from individually selected, late-harvested grapes that are infected with noble rot. These wines are very expensive.
Varietal – Used to describe wines made chiefly from a single grape. Popular red wine varietals are Cabernet Sauvignon, Merlot, Zinfandel, Pinot Noir, Syrah (Shiraz), and Malbec. Popular white wine varietals are Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling, Gewürztraminer, and Chenin Blanc.
Vin Gris – [VAHN GREE] – This is rosé made from Pinot Noir.
Vintage – The year on wine bottles that denotes the year of the grape harvest for that wine.
