According to the “Wine & Spirits Association of Great Britain”-Wine is an alcoholic beverage, obtained by the fermentation of freshly gathered grape juice, the fermentation of which has been carried out in the district of its origin, according to the local traditions and practices, nothing artificial is added to it.” Here we will learn 40 wine terminologies.

1. Age or Ageing: Maturing of wine in wood casks or bottles.
2. Anthocyanins: The pigment in red wine grapes
3. Aperitif: French term for alcoholic appetizer. It means consumption of alcoholic beverage before a meal as an appetizer.
4. Aroma: Taste of wine in the mouth.
5. Bouquet: Aroma or smell of wine in the glass or bottle.
6. Blending: Mixing of two or more similar wines, may be of different ages, to obtain a better quality and different taste.
7. Butt: Standard shipping cask for sherry with a capacity of 36 gallons.
8. Brut: French term for dry wine which refers to the percentage of sweetening in champagne (5% to 15%)
9. Cask: A barrel-shaped wooden container made out of Oakwood used for maturing and storing wines and spirits with capacity of 36 gallons.
10. Chambre: To bring the wine into room temperature.
11. Cloying: Excessively sweet.
12. Corky: Gaining the flavor of cork because of the wrong corking or fault cork.
13. Cocktail: Mixture of two or more alcoholic or non-alcoholic beverages in a different ratio.




14. Crust: Sediments of some wines poured in the glass like crusts on the top layer of the glass.
15. Curve: French term refers to blending.
16. Depth: The measure of fruitness.
17. Demi Sec: Medium dry (sweetening is 5%-7%)
18. Dessert Wine: A sweet or fortified wine.
19. Doux: Very sweet (sweetening is 7% or above)
20. D.O.M.: “Deo Optimo Maximo” is a a Latin term which means “To God most good and more great”. The best wine is often dedicated to God. This term is written on a bottle of Benedictine liquor bottles.
21. Eau De Vie: “Water of life” or “Delightful soul of wine”.
22. Frappe: Crushed ice. This term is applied on the service of liqueurs.
23. Fliers: Floating particles visible in over chilled wine bottles.
24. Full-Bodied: Well matured wine or spirits.
25. Fino: Dry types of sherry.
26. Fine Maison: Best brandy of the house.
27. Jammy: An aroma of stewed fruit.
28. Lees: Sediments which settle down at the bottom of the cask before racking.
29. Mellow: Well-aged, soft wine.
30. Pomac: Fermented apple juice.
31. Rich: A full, well-balanced wine, usually with high alcoholic content.
32. Rocking: Removing the clear wine from the cask leaving the sediments.
33. Room Temperature: Around 18 Degree Celsius.
34. Rose: French term for pink.
35. Sec: French term for dry (sweetening is 1.5% to 3%)
36. Schaumend or Sekt: German term for sparkling wine.
37. Trocken: German term for dry.
38. Vine or Vin Moussena: Spanish for wine.
39. Vintage: Wine made in a vintage year.
40. Weepes: Leakage of wine through cork due to faulty cork.

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