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Food Pairing
1/2 Sweet to Sweet Red Wines
1/2 Sweet to Sweet Rosé Wines
1/2 Sweet to Sweet White Wines
Champagne and Sparkling Wines
Dry White Wines
Light Rosé Wines
Round White Wines
Structured Red Wines
Structured Rosé Wines
Light Red Wines
Grape Varietal(s)
A
Alicante Bouschet or Garnacha Tintorera
Aligoté
Aramon
B
C
Cabernet Franc
Cabernet Sauvignon
Carignan or Mazuela
Chardonnay or Melon d’Arbois
Chasselas
Chenin Blanc or Steen
Cinsaut or Cinsault
Clairette
Colombard
F
Folle Blanche or Picpoul
G
Gamay
Gerwurstraminer or Gewürztraminer or Traminer
Gouveio
Grenache Blanc
Grenache Noir
M
Malbec or Cot
Marsanne or White Ermitage
Mataro, Monastrell, Mourvedre…
Mauzac
Merlot
Mondeuse
Muscadelle
Muscadet or Melon
Muscat
N
P
Negrette or Pinot de Saint-George
Pinot blanc, Pinot Bianco or Weisser Burgunder
Pinot Gris or Pinot Grigio
Pinot Meunier
Pinot Noir
Poulsard
R
Riesling
Roussanne or Bergeron
S
Sauvignon Blanc
Savagnin Blanc
Semillon
Silvaner, Sylvaner
Syrah, Shiraz…
T
Aragones, Tempranillo, Tinto Roriz,…
Touriga Francesa or Touriga Franca
Touriga Nacional
U
Ugni blanc, Trebbiano, Talia or Branquinha
V
Vermentino or Rolle
Viognier
Viosinho
W
Vocabulary
A
Acescence Acetic acid
Acidity
Aeration
Aftertaste
Ageing
Ageing (Bottle-aging)
Ageusia
Alcoholic fermentation
Ampelography
Anaerobic
Annual growth cycle
Anosmia
Anthocyanins (Anthocyans)
AOC (Appellation d’Origine Controlee) or AOP (Appellation d’Origine Protégée)
AOP (Appellation d’Origine Protogée) or AOC (Appellation d’Origine Controlée) –
Appellation
Aroma
Astringent
B
Bacchus
Balance
Barrel
Barrique
Bentonite
Bitter
Black rot
Blanc de blancs
Blanc de noirs
Blend
Blending
Body
Botrytis Cinerea
Bouquet
Breathing
Brettanomyce
Brillant or Brillance
Broker (broker Wine)
Brut
Bud
Bung
Bung hole
C
Chai
Champagnization
Chaptalization
Citric acid
Clairet
Claret
Clarification
Clavelin
Clear wine
Clone
Closed
Closed tank (Method)
Cluster (Grape)
CM (Cooperative Manipulation)
Cold Treatment
Collage (Fining)
Complex
Cork (smell)
Cork taint
Corked
Cru
Cru Bourgeois
Cru Classé 1855
Crushing
Cryo-extraction
Cuvée
D
De-vatting
Demi-sec
Dionysus
Disgorging
Dormant
Dosage
Dry
E
Earthy
Enology
Enzymes
F
Fermentation
Fining
Finish
Flavors
Flowering
Force
Fortification (Alcohol fortification)
Fortified wines.
Foxy
Frappé (Chilled)
Free run wine
Fructose
Fruity
Full-bodied
Fungal (Cryptogamic)
Fungicide
G
Glucose
Glycerol
Grafting
Grape (Grape-variety or Varietal)
Grape enhancer (Recommanded grape-variety)
H
Herbaceous
Hot
Harvest (Picking)
Hedonism (Hedonism)
Hybrid (Hybrid)
Hyper-oxygenation
I
IGP
I.N.A.O. (French National Institute for Controlled Appellations)
I.N.R.A.
L
Length
Lactic acid bacteria (Lactic bacteria)
Lactic acid deviation
Late harvest
Lees
Length
Lies
Lining (Lattes)
Liqueur d’expedition (Dosage)
Long
M
Malic acid
Malolactic fermentation
Mature
Mouth-feel
Must
N
Négociant
New Wines (Vin Primeurs)
Noble rot
Nose
O
Oak/oaky
Oenology
Open
Organic wine (Bio Wines)
Oxidation
Phenolic compounds
P
Phylloxera
Plonk
Press wine (Wine from press)
Q
QWPSR
R
Racking
Rough
S
Sec
Selected yeasts (Levures sélectionnées)
Sparkling wine
Spicy
Stalking stemming (Destemming)
Staves
Structure
Suckering
Sulfur dioxide SO2
Sweet
T
Tirage liqueur (Draw)
Tannins
Tartaric acid
Terroir
Texture
Typicity
U
Ullage
V
V.D.Q.S. – Vin Delimited Superior Quality
V.O. (Very old)
V.S.O.P. (Very Superior Old Pale)
Varietal(s)
Vde pays Region
VDL (Vin de Liqueur) Fortified wines
Vegetal
Veraison (Veraison)
Vin Doux Naturel (V.D.N) Fortified wine
Vine
Vineyard
Vinification
Vins de pays (Wine)
Vins de pays Department
Vintage
Vitis Vinifera
VP or Vin de pays Area
W
Weight
Wine
X
X.O. (Extra Old)
Y
Yeast
Yield
Young
About Us
Michel Buillard
Melba Allen
Ziqi Zhang
Tannins
-
The phenolic compounds in wines that leave a bitter, mouth drying sensation.
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