Wine terminology

thumb|Aerial view of a vineyard in Burgundy in France

thumb|Representative chemical structure of a tannic acid, a type of tannin thumb|Tannin powder (mixture of compounds) thumb|A bottle of tannic acid solution in [[water ]]

wine with significant levels of carbon dioxide

thumb|Wine grapes on Long Island thumb|A vineyard in [[Brhlovce, Slovakia]]

sweet wine typically served with dessert

right|thumb|The steep slope, soil quality, and influence of the nearby Mosel river distinguish the terroir of this German wine region. (; ; from terre, ) is a French term used to describe the environmental factors that affect a crop's phenotype, including unique environment contexts, farming practices and a crop's specific growth habitat. Collectively, these contextual characteristics are said to have a character; terroir also refers to this character.

A type of tourism that involves traveling to wine-producing regions, which includes wine tasting, visiting wineries, and getting acquainted with the culture and history of winemaking

alcoholic beverage

a style of wine or a wine classification level

A winemaker or vintner is a person engaged in winemaking. They are generally employed by wineries or wine companies, where their work includes: Cooperating with viticulturists Monitoring the maturity of grapes to ensure their quality and to determine the correct time for harvest Crushing and pressing grapes Monitoring the settling of juice and the fermentation of grape material Filtering the wine to remove remaining solids Testing the quality of wine by tasting Placing filtered wine in casks or tanks for storage and maturation Preparing plans for bottling wine once it has matured Making sure t

thumb|Beim Heurigen in Grinzing, painting by [[Rudolf Alfred Höger (1900)]] In eastern Austria, a Heuriger (; Austrian pronunciation: Heiriga, Hungarian: Kurta kocsma) is a tavern where local winemakers serve their new wine under a special licence in alternating months during the growing season. Each state in Austria has slightly varying rules on how many Heuriger of a town can be open at any given time and for how long in total during the year. The Heurige are renowned for their atmosphere of Gemütlichkeit shared among a throng enjoying young wine, simple food, and – in some places &nda

thumb|Vintage by Satyrs and [[Maenads. Ancient Greek Attic black-figure cup, end of 6th century BC. Cabinet des médailles de la Bibliothèque nationale de France, Paris, France]] right|thumb|The Vintagers, after a miniature of the "Dialogues de Saint Gregoire" (13th century)—manuscript of the Royal Library of Belgium

thumb|right|Example of a label on a bottle of Zinfandel indicating "Cuvee XXVIII" (28) Cuvée () is a French wine term that derives from cuve, meaning vat or tank. Wine makers use the term cuvée with several meanings, more or less based on the concept of a tank of wine put to some purpose.

production of wine using simple or traditional methods

thumb|upright=1.35|Diana and Actaeon (Titian)|Diana and Actaeon by [[Titian has a full provenance covering its passage through several owners and four countries since it was painted for Philip II of Spain in the 1550s.]]

thumb|Musketeers sitting outside a cantina, painted by [[Joaquín Agrasot, 1885–1890|300x300px]] A cantina is a type of bar common in Latin America and Spain. The word is similar in etymology to "canteen", and is derived from the Italian word for a cellar, winery, or vault. In Italy, the word cantina refers to a room below the ground level where wine and other products such as salami are stored.

thumb|A varietal Californian wine, a Zinfandel.

wine expertise qualification

wine produced per Jewish dietary law

An appellation is a legally defined and protected geographical indication used to identify where the ingredients of a food or beverage originated, most often used for the origin of wine grapes. Restrictions other than geographical boundaries, such as what grapes may be grown, maximum grape yields, alcohol level, and other quality factors may also apply before an appellation name may legally appear on a wine bottle label. The rules that govern appellations are dependent on the country in which the wine was produced.

wine made from grapes left on the vine longer than usual

unit of volume

wine fault

thumb|250px|Three bottles of red Corton AOC wine, from the same appellation, showing different usages of lieu-dit (climat) designations on labels, in addition to the appellation's name. On the left, a wine with no indication of specific lieu-dit, in the middle a wine where Le Rognet is indicated in small print, and on the right a wine from Les Renardes, written hyphenated with Corton as "Corton-Renardes". Lieu-dit (; plural: lieux-dits) (literally location-said, "named place") is a French toponymic term for a small geographical area bearing a traditional name. The name usually refers to some c

Micro-oxygenation is a process used in winemaking to introduce oxygen into wine in a controlled manner. Developed in 1991 by Patrick DuCournau, working with the exceptionally tannic grape Tannat in Madiran, the process gained usage in modern winemaking following the 1996 authorization by the European Commission. Today, the technique is widely employed in Bordeaux, as well as at least 11 countries, including the United States and Chile.

wine produced outside the traditional wine-growing areas of Europe

general term for white wine from Rhine region

winemaking process where grape skins and seeds are kept in contct with the juice

spirit

BYOB or BYO is an initialism and acronym concerning wine ("bring your own bottle"), liquor ("bring your own booze"), beer ("bring your own beer"), or marijuana ("bring your own bud").

wine packaged in a bag-in-box arrangement

Wikimedia list article

walled vineyard

wine produced from a specific part of vineyard and not used in making top wine; they have fewer oak barrels for ageing

wine term

thumb|240px|The 1750s Paharnic Constantin Obedeanu of Craiova. From an 1860 copy by [[Constantin Lecca, who was himself a Paharnic]] The Paharnic (plural: Paharnici; also known as Păharnic, Paharnec, or Păharnec; Moldavian dialect: ceașnic, , pakharnikos, , paharnik) was a historical Romanian rank, one of the non-hereditary positions ascribed to the boyar aristocracy in Moldavia and Wallachia (the Danubian Principalities). It was the local equivalent of a cup-bearer or cześnik, originally centered on pouring and obtaining wine for the court of Moldavian and Wallachian Princes. With time, it be

how the term "ripe" is used in viticulture and winemaking

Commercial fraud focused in wine collecting and investing

agricultural cooperative

Mutage is a wine making technique for making sweet wines.

Piquette is a French wine term which commonly refers to a vinous beverage produced by adding water to grape pomace but sometimes refers to a very simple wine or a wine substitute.

150px|thumb|Oenophiles are devoted to wine.

specific wine to imply that is of a higher quality than usual