ACETIC --- Vinegary smell caused by an excessive amount of acetic acid, a natural element in all wines.

ACID --- A natural component of wine, which, when present in the proper degree, produces liveliness. Too much acid makes a wine sharp, tart or sour; too little makes it flabby and flat. Principal acids in wine are malic, tartaric, succinic, lactic and citric.

AFTERTASTE --- The taste left in the mouth after a wine is swallowed or, in the case of a tasting, expectorated. The longer a pleasant aftertaste remains in the mouth, the finer the quality of the wine. Also known as finish.

AGGRESSIVE --- Characterized by high acid and/or harsh tannin content.

AGREEABILITY --- Wine is a living thing that changes in the bottle with age. Most wines, especially white wines, are at their best within a few years of bottling. Some wines, however, especially high-bodied, ultra-premium reds, improve with age because of various varietal characteristics and winemaking techniques. Balance is all-important. A young wine that is out of balance will almost certainly evolve into a clumsy, out-of-balance mature wine, often with tannins softening to reveal no fruit or dried-out fruit. How long to age a wine is subject to debate, taste and especially storage conditions. Color is an indicator of maturity, though you can't see the color of red wines through the dark glass of the bottle to determine if the purple-red of youth has mellowed to the reddish-brown of maturity (that hint of brown signals the turning point in a quality wine's evolution). Five years, ten years, twenty years from the vintage date are perhaps the moments to open an expensive bottle deemed ageworthy, in order to monitor its growth. But that practice is only meaningful if you've held back an additional couple of bottles so you can apply the newly-acquired knowledge of the wine's health. Otherwise, ask the experts.

ALCOHOLIC --- High in alcohol, which can cause a burning sensation and is often described as hot.

ANGULAR --- Lacking roundness and depth.

ANTHOCYANIN --- A soluable sugar compound that produces a red or blue pigment in grapes or other plants.

APPELLATION --- Designation of geographical origin of a wine.

AROMA --- The smell derived from grapes. Often used to describe the smell of a young wine, as contrasted with bouquet, the smell of an older wine.

ASTRINGENT --- Describes wines that make the mouth pucker, usually associated with an excess of tannin. Not necessarily indicative of a flaw in the wine--many red wines, for example, tend to mellow with age, and astringency in a young red wine may indicated that it will be long-lived.

ATTACK --- The first impression of a wine upon tasting.

AUSTERE --- Hard; dry; lacking richness or softness.

AVA (AMERICAN VITICULTURAL AREA) --- Regions officially designated by the Federal Alcohol and Tobacco Tax and Trade Bureau, the government agency responsible for regulation of alcoholic beverages. Use of an AVA on a label requires that 85 percent of the wine come from the region named.

BALANCE --- Harmony among all the taste and odor components of a wine, i.e., acid, sugar, alcohol and extract.

BARNYARD --- Description of a farmyard smell and, although it can be picked up from unclean barrels or winemaking conditions, it is also naturally inherent in some wines/grapes and can be a distinguishing characteristic. Also excessively earthy.

BARREL --- A wooden container, generally made of oak, used for the storage, aging, shipping and occasionally fermenting of wines. The most common-sized barrel holds 55 gallons.

BARREL FERMENTED --- Wines that are fermented in small wooden casks, as opposed to large tanks. Advocates believe it leads to greater harmony in a wine, especially a more natural balance between oak and wine.

BERRYLIKE --- Describes the intense aroma and/or flavor reminiscent of any of a wide variety of berries-raspberries, blackberries, cranberries, strawberries and cherries; common in red wines.

BIG --- Full-bodied, intense, powerful wines; a wine of weight proportions, including alcoholic content and grape extracts.

BITTER --- One of the four basic elements of taste (with sour, salt, and sweet). Stems, seeds, and tannins from other sources can contribute to a bitterness in the aftertaste of a wine, and some grapes, notably Gewraminer and Muscat, have slight elements of bitterness as part of their natural flavor.

BLACK CURRANT --- Distinctive smell of red wines, notably Cabernet Sauvignon and Merlot, varying in intensity from faint to very rich.

BLANC DE BLANCS --- French term for sparkling or white wine made entirely from white grapes.

BLANC DE NOIRS --- French term for sparkling or white wine made from black grapes. Pressing the grapes quickly allows the juice to separate from the skins before it can be colored with the pigment.

BODY --- Substance; fullness; weight. See full-bodied.

BOTRYTIS CINEREA --- Beneficial mold that forms on the skin of ripe grapes under alternating conditions of moist and dry heat, causing the grape to shrivel and retain a high concentration of sugar. Essential for some sweet white wines.

BOUQUET --- The smell of a wine developed with bottle aging, essentially the result of the interaction among alcohol, acids, fruit, oak and oxygen.

BRAWNY --- Describes particularly full-bodied, tannic wines.

BREATHING --- The practice of uncorking a bottle a half-hour or more before serving, or of decanting it (see decanting), or of simply pouring it into a glass ten minutes or so before consumption, in order to introduce air into the oxygen-starved wine. Allowing the wine to "breathe" may "improve" it by releasing flavor complexities and toning down angularities. Applied almost exclusively to red wines.

BRETTANOMYCES --- "Brett" for short, refers to a spoilage organism of the yeast genus that gives wine a barnyardy aroma and distinctive "stink." For while low levels of the contaminant can render a wine more interesting and complex, higher levels most certainly spoil it, overriding its character and terroir. A hotly debated question for winemakers and wine drinkers alike is concerning how much Brettanomyces (or Dekkera, a similar organism) can be present before spoilage occurs or whether it is altogether undesirable. After all, certain people abhor "Bretty" wines for their aromas that have been described as wet wool, band-aid and droppings of all kinds.

BRIARY --- Woodsy; stemmy; earthy.

BRILLIANT --- Describes clear, unclouded wines.

BRIX --- Measurement used to determine the sugar content of grapes and unfermented grape juice. An aid in determining the degree of ripeness. Most table wine grapes are picked at between 20 and 25 degrees Brix.

BROWNING --- Describes the color of a wine that has matured beyond the point of improvement and is in an advanced state of oxidation.

BRUT --- French term describing the driest of Champagnes or other sparkling wines (although in rare instances there are some sparkling wines made with no sugar added at all, and thus are absolutely "bone dry"). Sugar content in brut wines is generally between .8 and 1.2 percent. In the U.S., the term is sometimes used a bit freely to suggest relative dryness of a sparkling wine, even when the sugar content might suggest otherwise. Top-quality sparkling wines adhere to the standard (and all French sparkling wines do so by law).

BUD BREAK --- Term used to describe the unfurling of the grape buds on the vine.

BULK PROCESS --- Mass-production method for sparkling wines wherein the secondary fermentation, which transforms still wines into sparkling wines, takes place in large tanks rather than individual bottles.

BUNG --- Plug used to stopper the bungholes in barrels or casks used for aging wine. Traditionally wooden, now the bung can be plug

CARBON DIOXIDE (CO2) --- Gas produced by fermentation. In still wines, the gas is released; in sparkling wines, it is captured in the bottle to create bubbles

. CARBONIC MACERATION --- Method of fermentation for some red wines using whole grapes rather than crushed ones. The result is suppler, lighter, more aromatic wines with less acidity than if made traditionally.

CARBOY --- A glass container, generally of five gallon capacity, used in fermentation and storage of wines.

CASK --- A wooden container, usually made of oak, used for storing, aging and sometimes shipping wines.

CEDAR --- Describes the aroma of some reds (e.g. Cabernets, Rh blends), which often resembles that of cedar wood.

CELLARING --- Although this refers to the practice of putting wines away in a cavernous, underground hideaway, in contemporary wine practices, cellaring is merely the act of putting wines away in an evenly-temperature (preferably cool), dark, still, and somewhat humid spot for proper storage and aging. An average temperature of 55 degrees Fahrenheit is deemed ideal, but any temperature comfortable for a human being is okay for a living wine. The key to temperature is stability: there should not be significant fluctuations. Keeping the wine out of direct and harmful light, and away from unsettling vibrations, is also essential. Wine must be stored horizontally so the cork will remain moist and so that fresh air, which causes oxidation, will be kept out of the bottle. Temperature-controlled storage units are available in every size and shape; a recalibrated refrigerator works nicely. Even an out-of-the-way closet functions well.

CHAPTALIZATION --- Procedure of adding sugar to the grape juice before fermentation to increase the alcohol content of wines. Prohibited by law in California and Italy.

CHARACTER --- Taster's term used to describe a wine with distinctive qualities relating to geographical origin, grape variety, etc. CHEWY --- Describes dense, concentrated red wines resulting from a high extract of tannin and flavor content.

CLEAN --- Term for wines that have no off-color, aroma or taste.

CLONE --- A vine that is asexually reproduced from cuttings or grafting to retain the same character of the parent vine. Many clones can be developed from a single variety, for adaptation to particular climates or soils.

CLOSED --- Generally refers to a young wine that is not yet revealing fruit or flavor.

COLD FERMENTATION --- Low temperature process of fermentation using stainless steel, temperature-controlled tanks to preserve the aroma and character of the grape.

COMPLEX --- Describes a wine that has an interesting combination of flavors and scents.

CONCENTRATED --- Describes a wine that is rich and full of extract; deep.

COOKED --- An odor similar to baked that signals flawed wine.

CORKED; CORKY --- Describes a wine that has been flawed by taking on the flavor of the cork. Usually attributed to a cork that is defective or unclean.

CORKSCREWS --- The screw's the thing: it should be a reasonably thin coil that comes to a definite point that can work its way firmly into the cork. Any number of corkscrews will open a bottle adequately, from the almost foolproof, Teflon-coated screwpull model, to the levered butterfly design, whose arms are lowered as the cork rises, to the trusty waiter's corkscrew with its small knife and single-levered action, to a screw-less variety with two thin prongs that remove a cork intact with a pulling-twisting motion.

CROSS --- Similar to a hybrid, a cross is the result of cross-pollination between vines of the same species.

CROWN GALL --- Bacterium that attacks the vine at points of trunk injury, preventing nutrients from passing and causing the vine to die. CRUSH --- Harvest; the crushing of the grapes.

CUTTING --- Stalk cut from the vine used in reproduction.

CUVÉE --- A blend of wines, usually sparkling ones. Most commonly used in North America to identify a specific lot of wine. From the French Cuvee, the tank in which wines are fermented. astic or fiberglass.

DECANTING --- The process by which a wine is transferred from its original bottle to another container. This age-old ritual is performed for two reasons: to aerate oxygen-starved wine and release sleepy aromas and flavors, and to remove sediment. This procedure is usually necessary only with older red wines that have thrown sediment. However, it is sometimes carried out with young wines if they are unfined or unfiltered and show a sediment. A big, young red wine that is "closed" may benefit from being decanted a few times; aerating the wine aggressively helps it "open" up, more so than simply letting it "breathe" in an open bottle. To decant a wine, hold the open bottle directly above a light source (traditionally a candle, but a flashlight also works well) and position the bottle horizontally so that the light shines through the neck. Pour gradually, in one continuous motion, into a clean, dry decanter until a dark arrow of sediment begins to appear in the neck. The idea is to trap all sediment in the shoulder of the bottle, as it muddies the wine and can impart a bitter taste. It is not, however, harmful. Regardless of whether or not a decanter is stoppered, wine inside it is being exposed to oxygen, and a judgment must be made with regard to when the wine is ready to drink. For a very old, frail wine, over-agitation can lead to a rapid death. On the other hand, some hearty red wines benefit from a good deal of air to bring out their inherent bouquets and other charms. Smell the wine, and perhaps taste it as well, at intervals to determine its evolution and readiness for optimal consumption. DEEP --- Rich; concentrated.

DELICATE --- Light; subtle; elegant.

DEMI-SEC --- "Sec" is French for "dry." Demi-sec means "half-dry." When applied to sparkling wines, the term actually indicates a relatively sweet wine-sweeter than extra dry-which is appropriate with dessert.

DIFFUSE --- Describes wines with unfocused taste and smell; opposite of focused.

DUMB --- A wine not yet showing much in terms of flavor and character; used to describe a wine that is expected to improve.

DRY --- Opposite of sweet. Dry wines have had most of their sugar converted into alcohol.

EARTHY --- Describes a wine in which tastes or scents are characteristic of the soil in which the grapes were grown.

EASY --- Smooth; pleasant; supple.

ELEGANT --- Well-balanced, graceful; characterized by poise and finesse. A high compliment for a wine.

ENOLOGY --- The study and science of wine production.

ESTATE-BOTTLED --- Indicates the grapes have been grown, vinified and bottled under the supervision of a single winery.

EXTRA DRY --- Term used to describe sparkling wines that are not as dry as brut (though still not pronouncedly sweet). A wine containing between 1.2 and 2 percent sugar is considered dry.

EXTRACT --- Flavor substances (acids, pigments) extracted from the grape during fermentation and/or maceration.

EXUBERANT --- Generously fruity and vigorous.

FAT --- Describes a wine with mouth-filling flavor and texture.

FERMENTATION --- The process by which sugars are converted into alcohol and carbon dioxide gas, turning grape juice into wine.

FILTER --- To clarify wine (removing dead yeast cells and other suspended matter) by passing it through a filtering machine prior to bottling.

FINING --- A method of clarifying wine by the use of such agents as gelatin, egg white or bentonite.

FINISH --- The tastes and smells that remain with the senses after swallowing.

FIRM --- Describes tightly-structured wine, which usually has fairly high acidity or astringency.

FLABBY --- Lacking structure; flat in taste due to low acidity.

FLESHY --- Describes a wine full of substance; chewy; meaty.

FLORAL --- Describes a wine with a flowery bouquet.

FOCUSED --- Describes wines with well-defined bouquet and flavor; opposite of diffuse.

FORTIFIED WINES --- Wines to which brandy has been added, usually containing between 16 percent and 21 percent alcohol. Ports and Sherries are examples of fortified wines.

FORWARD --- Describes a young wine that reveals character sooner than expected.

FOXY --- Applied to wines with a pronounced wild grape flavor, particularly Labruscas species such as Concord, Catawba, Niagara, etc. grapes. Probably originating from the native American Fox grape, the distinctive flavor and aroma have been traced to the presence of methyl anthranilate.

FREE RUN --- The part of the juice that runs freely from wine grapes before pressing.

FRESH --- Generally applied to a young wine, a term indicating liveliness and fruity acidity.

FRUIT SET --- The new fruit formed after a vine has flowered.

FRUITY --- Describes a wine, usually young, with a flavor and aroma of fresh, ripe fruits-grapes, naturally, but fruity wines can also display berry-like or apple-y overtones.

FULL-BODIED --- Describes wines in which high alcohol content produces a mouth-filling sensation.

GENERIC WINES --- Blended wines with names unrelated to their origin or grape variety.

GLASSWARE --- Glasses can make a big difference in the experience of wine. Cleanliness (no detergent residue, please) and appropriate shape (to capture the pleasurable bouquet and to gently release the wine over the taste centers in the mouth) are the keys. Much has been made of the myriad of glasses that have been developed for precision tasting-from luxurious and traditional Baccarat crystal designs, to scientifically-engineered Reidel glassware, to unorthodoxly-shaped, but highly effective, Les Impitoyables. At the root of all this fuss is the simple idea that different wines require different amounts of space. Time and experience have proven that a fragrant Pinot Noir, for instance, benefits from a large, bulbous glass with a tapered opening at the top to allow the bouquet to collect in the bowl. In general, a clear, smooth-surfaced, stemmed glass has proven best. And although there are glasses made for virtually every style of wine, a set of medium-large, so-called Bordeaux-style or egg-shaped

INAO (International Standard Organization) all-purpose glasses that hold about six ounces when two-thirds full is functional for most wines, with the exception of sparkling wines. A tall, tulip- or flute-shaped glass with a tapered body and relatively small opening best releases the bubbly charms of these wines.

GRASSY --- Describes a wine with characteristic flavor and aroma resembling grass or herbs, particularly associated with Sauvignon Blanc.

GREEN --- Describes wines made from unripe grapes, resulting in a raw, acidic taste. The color green is sometimes prevalent in young, white wines.

HARD --- Describes wines with high acidity or tannic astringency; opposite of lush. Young wines may lose their hardness with time. HARSH --- Excessively hard.

HERBACEOUS --- Possessing a distinctively grassy or herbal smell, particularly associated with some Cabernet Sauvignons, Merlots and Sauvignon Blancs. Sometimes erroneously used to describe vegetal character.

HOLLOW --- Used to describe a wine that lacks depth; shallow; empty.

HOT --- Causing a burning sensation when swallowed as a result of high alcohol content.

HYBRID --- The result of cross-breeding two species of grapes.

IMPERIAL --- Oversized bottle capable of holding the equivalent of eight standard 750 ml bottles.

JAMMY --- Characterized by a very high concentration of ripe fruit and natural grapey and berrylike flavors. Often used negatively to characterize hot-climate red wines.

JEROBOAM --- A large bottle which has the capacity of six ordinary bottles (750 ml). When applied to Champagne, indicates a bottle with the capacity of four 750 ml Champagne bottles

LABELING --- In North America, wine labels are remarkably straightforward and reliably informative. The U.S. Bureau of Alcohol, Tobacco & Firearms (BATF) subjects each and every wine label, indeed each and every item that appears on the outside of the bottle, from the capsule to the back label to the main label and its design, to a rigorous review and approval process, insuring that everything meets the Bureau's strict regulations. For a varietal name (e.g., Cabernet Sauvignon) to be listed on a label, a minimum of 75 percent of the wine must be comprised of that grape. If no varietal is listed, but a special proprietary name is given, the wine is likely to be a blend of several grapes (see Meritage). The vintage and vintner are always prominently displayed on each label, as well as the area of origin (as specific as an individual vineyard, or as general as a large growing area) and the percentage of alcohol in the wine, although this may vary a degree or two in either direction. LABRUSCA --- See Vitis labrusca

LATE HARVEST --- Term used to indicate wine made from extra-ripe grapes that have been purposely left on the vine beyond normal picking time, generally to enhance sugar content.

LEAFY --- Describes wine with a smell characteristic of leaves. Very leafy wines are considered green.

LEAN --- Lacking fatness or mouth-filling flavor, though perhaps pleasant.

LEES --- Heavy sediment, including dead yeast cells, that falls to the bottom of a wine vat during fermentation.

LENGTH --- The duration of flavors and aromas remaining in the mouth after swallowing; finish. Good length is a characteristic of most quality wines. LIGHT WINES --- Wines low in alcohol content. Also used legally to describe a wine with fewer calories than standard table wine. LIVELY --- Describes a wine with good acidity and freshness.

LONG --- Having flavors or aromas that remain in the mouth after swallowing.

LUSH --- Fat; rich; opposite of hard.

MADERIZED --- Turned amber in color as a result of oxidization and possessing an aroma and flavor like that of Madeira, indicating that a white wine is past its prime.

MAGNUM --- The equivalent of two regular bottles or 1.5 liters (50.7 oz.)

MALOLACTIC FERMENTATION --- A secondary fermentation process which transforms malic acid, found in many fruits, into lactic acid (and releases carbon dioxide), producing a wine milder, less tart and, to some, more complex.

MEATY --- Describes wine which is chewy; fleshy.

MELLOW --- Smooth; not hard; sometimes used for reds that aren't fully dry.

MERITAGE --- A portmanteau term ("merit" plus "heritage") developed in the 1980s because of U.S. government labeling regulations to categorize red and white wines blended from traditional Bordeaux grape varieties. Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot and Malbes for red wines; Sauvignon Blanc, S?llon and Muscadelle for whites. There are no percentage or Bordeaux varietal rules for the blending formula except that no grape may represent 75 percent of the total blend (in which case the varietal name takes precedence).

MÉTHODE CHAMPENOISE --- Classic method of producing Champagne and sparkling wines by inducing a secondary fermentation after bottling, which releases the carbon dioxide that creates bubbles.

METHUSELAH --- Oversized Champagne bottle equal to eight regular 750 ml bottles, or 203 oz.

MICROCLIMATE --- An area where soil conditions and such factors as altitude, inclination/slope, drainage, and exposure to the sun influence the quality and distinctiveness of the wine produced. A few feet of distance can mean a different microclimate and suitability for a grape variety.

MILDEW --- A fungus that is extremely detrimental to vines and grapes, controllable to some degree through the use of powdered sulfur or copper sulphate.

MOUTH-FILLING --- Describes wines that have a high concentration of fruit extract and alcohol; chewy.

MUST --- Crushed grapes or grape juice ready to be fermented into wine.

NEBUCHADNEZZAR --- The largest of oversized bottles, equal to twenty 750 ml bottles, or 507 oz.

NEMATODE --- Parasite that feeds on vine roots.

NOSE --- The aroma or smell of a wine. After color, the most readily apparent indication of a wine's character or quality.

NOUVEAU --- French word for "new," used to indicate a wine that has been released within a few weeks of the harvest.

OAKY--- Describes a wine that smells and /or tastes of the oak barrel in which it was aged. Vanilla, as well as toasty flavors, can be derived from the barrel.

OFF --- Flawed; bad or in any way unpleasant.

OFF-DRY --- Slightly sweet or semi-sweet.

OVERCROPPING --- Allowing the vine to produce more fruit than its is capable of bringing to maturity, resulting in an inferior wine and causing damage to the vine.

OVERRIPE --- Term applied to wines made from overripe fruit, resulting in high alcohol content, heaviness, and imbalance.

OXIDIZED --- Applies to wines that are in the final stage of life, resulting in a brownish color and loss of freshness; may occur prematurely in wines that are exposed to oxygen

PEPPERY --- Describes the aroma of black pepper found in many red wines.

PERFUMED --- Highly fragrant; aromatic. pH --- Measure of hydrogen ions, indicating the level of acidity in a wine-the lower the pH, the higher the acid level.

PHYLLOXERA --- Plant louse that feeds on vine roots and was responsible for the near destruction of Europe's vineyards in the late nineteenth century. Since then, virtually all European vines have been grafted onto native American roots, which are tougher and until recently thought phylloxera-resistant. Currently vast vineyards in California have varying degrees of phylloxera and are being replanted with more resilient root stocks.

PLUMMY --- Describes a wine having the taste or aroma of ripe plums.

POMACE --- Grape residue after pressing, consisting of skins, stems, and seeds.

POURRITURE NOBLE --- French for "noble rot." See Botrytis cinerea.

PRESS WINE --- That part of the wine produced from the final pressing of the grapes, as contrasted with free run, which, as the name implies, runs freely without pressing, Richer in tannin and extracts, the press wine is sometimes added back to the free run.

PROPRIETARY --- Name or brand that a producer uses exclusively for his or her own wines, e.g. Rubicon, Opus One, etc.

PRUNEY --- Describes the taste or smell of wines flawed by overripe grapes.

RACKING --- Method of clarifying wine by siphoning the clear wine into barrels or tanks, leaving behind the sediment and lees.

RAISINY --- Having a taste characteristic of raisins, usually a flaw, though desirable in some Ports or sherries.

RESIDUAL SUGAR --- Sugar remaining in a wine after fermentation.

RESVERATROL --- A phytochemical found in red wine. It functions as an antioxidant and thus could hamper free radical damage linked to cancer. It is also believed to have anti-infective and anti-inflammatory properties, increase HDL ("the good") cholesterol and thus reduce the risk for heart disease.

RICH --- Describes a wine with highly-concentrated flavor or texture.

RIDDLING --- The method of turning bottles (by hand or machine) of sparkling wine to accumulate the sediment (mostly dead yeast cells) in the neck of the bottle for removal before final corking.

RIPE --- Describes a wine made from grapes at their optimum point of maturity.

ROBUST --- Used to describe a sound, full-bodied wine.

ROUGH --- Describes a wine with unpleasantly high levels of acidity and tannin.

ROUND --- Describes a well-balanced wine with smooth contours and no angularities.

SALMANAZAR --- Oversized bottle equal to twelve 750 ml bottles.

SHALLOW --- Applies to a weak or watery wine.

SHARP --- Describes a wine that is hard or highly acidic.

SHORT --- A commonly used negative term for describing a wine with a finish that lacks distinction and disappears too quickly.

SILKY --- Describes a wine that is soft, smooth, fine textured and velvety.

SMOKEY --- Describes wines that have the flavor or aroma of smoke, which can come from the soil in which the grapes were grown or from the barrels used in aging.

SOFT --- Describes a wine that is round and low in acidity; not hard or harsh.

SOLERA --- Spanish system used for blending and aging fortified wines by progressively adding younger wines to older ones.

SOUR --- Denotes a wine that has spoiled to the point of becoming undrinkable. Often used incorrectly to mean the opposite of sweet.

SPICY --- Describes wine that have flavors and aromas characteristic of certain spices, such as clove, nutmeg, pepper and cinnamon.

SPRITZY --- Describes wines with a tiny amount of sparkle-specks of carbonation left over from vinification. Usually undesirable, though sometimes adds liveliness to light, simple white wines.

STALKY --- Describes wines that have a green or vegetal flavor or aroma due to contact with the stems.

STORAGE --- See Cellaring

STRUCTURE --- Term used to mean the way in which a wine is held together in regard to its components (fruit, tannins, acids, etc.)

STYLISH --- Applied to young, well-structured wines that show a certain dash and verve or personality.

SULFUR DIOXIDE (SO2) --- Chemical used to prevent wines from oxidizing. The gas can give an unpleasant odor to a wine if it becomes noticeable. Often it will "blow off" quickly after a bottle is opened

SUPPLE --- Term of praise used to indicate that a wine is velvety and round.

SUR LIE --- Practice of aging wines "on the lees," in contact with dead yeast cells and other sediments left over from vinification. Increasingly common practice with fine white wines, sparkling wines, Chardonnay and Sauvignon Blanc to add complexity to the wine.

TABLE WINE --- Wines of between seven percent and fourteen percent alcohol, generally intended to be consumed with food.

TANNIN --- A group of organic compounds found in the bark, roots, stems and seeds of many plants which gives wine astringency, structure and flavor, and which assists in the aging process. The source of the "puckeriness" of many young red wines.

TART --- Describes a wine high in acid content. A sharp-and-sour taste description used with both positive and negative connotations.

TARTARIC ACID --- The primary acid in wine which forms crystals of potassium bitartrate, harmless flakes or deposits frequently found in bottled wine.

TEINTURIER --- Highly-pigmented grapes often used to deepen the color of red wines.

THICK --- Describes highly-concentrated wines often high in tannins and with low acidity.

TOASTY --- Describes smells and flavors derived from dead yeast cells and sediments the wine has been in contact with, but primarily associated with the oak barrel in which the wine is aged. Often an attractive flavor component in white wine. 2,4,6-TRICHLORANISOL --- 2,4,6-Trichloranisol is a compound responsible for the corkiness in wine. TCA contamination can be caused by cork stoppers, barrels and even the wood within the cellar. Most general consumers have difficulty tasting the musty off-flavor caused by the presence of TCA. However, while you may not be able to taste or smell it, even a very small amount of TCA disturbs the aromas and flavors of fruit of a wine.

VARIETAL --- Describes a wine that takes its name from the primary grape variety from which its was made. By U.S. law, 75 percent of the total blend of the wine.

VARIETAL CHARACTER --- Describes wines that have the flavor and bouquet characteristic of the grape variety used in making wine.

VEGETAL --- Describes tastes and smells of bell peppers and asparagus as well as other plants and vegetables. In small amounts adds to complexity and character, and in larger amounts signals flaws and out-of-balance and undesirable flavors.

VINICULTURE --- The science of making wine; winemaking. See viticulture.

VINIFERA --- See Vitis vinifera. VINIFICATION --- The process of making grape juice into wine.

VITICULTURE --- The science of growing grapes.

VITICULTURAL AREAS --- A grape-growing region recognized by the U.S. Bureau of Alcohol, tobacco, & Firearms, the government agency responsible for the regulation of alcoholic beverages. When used on a label, 85 percent of the wine must come from that area. Also AVA (American Viticultural Area).

VITIS LABRUSCA --- Native North American grape species, of which Concord is best known. Characterized by a distinctive grapey aroma. See additional reference glossary on North American grape varieties.

VITIS VINIFERA --- The primary species of wine grapes-derived from the European-Middle Eastern vine from which the most of the world's fine wines are made, including Cabernet Sauvignon, Chardonnay, Riesling, and Pinot Noir, among many others. See additional reference glossary on North American grape varieties.

WELL BALANCED --- A wine that has all the desired components in good proportion.

WOODY --- Describes the taste of a wine that has been left too long in the barrel used for aging, or, in general, for the taste of a

YEASTS --- Plant organisms that cause grapes to ferment, converting sugar into alcohol and carbon dioxide. Different strains of natural and cultivated yeasts are selected and employed by various wineries during vinification.