Just Wine University
Specialty Wine Reading
How to talk about wine
Great French Wine Blight
Catastrophic blight of the mid-19th century, which decimated the European wine industry and numerous vineyards; the event was caused by an aphid...
Berries (yes, grapes are actually considered BERRIES) from the grapevine plant which are crushed, fermented, bottled, and drank with vigor by...
A white grape popular in Austria that makes lean and fruity wines.
The English translation of the word Cru. It is used for a particular wine or type of wine.
A German wine-law designation meaning ‘large vineyard’. It is used to describe a group of individual vineyards whose fruit may be assembled into...
Refers a tannic red wine.
A hearty red grape popular in southern France as well as in Spain, where it is called Garnacha. It is used on its own or as part of a blend....
A region inside the larger Bordeaux region of France, named for its gravelly soil, and known mostly for red wines as well as Bordeaux’s classic...
A distillate produced in Italy from the pomice of grapes. The pomice is mainly grape skins but may also contain pulp, stems and/or seeds. Grappa...
A Spanish classification for wines. Grand Reserva red wines have been aged at least two years in small wooden barrels and then an additional...
French for “great growth”. This term is often used for outstanding wines in Burgundy and Alsace. It is used for wines where the grapes came from...
Process of creating a new vine by attaching a branch to a selected root stock in order to create a more solid vine stock.
Describes a wine that is subtly harmonious and pleasing.
Wine drawn directly from the barrel, in other words it is obtained before the pressing of the wine harvest. It is the opposite of “Vin de Presse”...
A sweet and spicy white grape popular in Eastern France, Germany, Austria, Northern Italy and California.
A sensory evaluation term describing a wine that contains residual carbon dioxide left over from the fermentation. In white wines, this is not...
A descriptive term for a flavour often found in red, Burgundian-style, Pinot Noir wines. It is similar to the taste and flavour of cooked wild...
Glycerin is a natural by-product of the fermentation process and creates a sweet taste on the tip of the tongue. Higher concentrations found...
A natural by-product of the fermentation process which gives a sweet taste on the tip of the tongue. Higher concentrations are found in high-alcohol...
Strictly applied, green refers to the taste of wines made with under ripe fruit. More loosely used it refers to some white wines, especially...
A slightly vegetal-tasting undertone often part of the overall character of Sauvignon Blanc and certain other grape varietals. European tasters...
The content has simple flavours and aromas reminiscent of grape jelly often found in certain types of fresh wine or table wines. Some people...
Grapefruit flavours are characteristic of cool-climate Chardonnays. See also, citrusy.