principal grape of Tuscany; primary component of Chianti
letting wine open up via the introduction of air
along with Chardonnay, one of the top white grapes in the world; well known in Finger Lakes region of NY
a term used to describe woody aromas and flavors
a fragrant, powerful white grape grown primarily in the Rhone Valley of France
key determinant of a wine’s age and quality. Whites grow darker and reds turn brownish orange
found primarily in the skins and pits; astringent and provide structure to a wine
the amount of grapes harvested in a particular year
the most widely planted white wine grape in the world
fruity red wine made from mostly Sangiovese grapes
how grape juice interacts with yeast to become wine (alcohol)
a wine in which brandy is introduced during fermentation
a largely American term indicating a wine of higher quality; it has no legal meaning
wine made from red grapes but skins were removed from the fermenting juice
sweet fortified wine made in Portugal
red grape grown throughout the world, but most often associated with the wines of Bordeaux
technically a wine steward, but may have a great degree of wine knowledge
French term for the combination of soil, climate and all other factors that influence the character of wine
a denominated region northeast of Paris; a sparkling wine
process of transferring wine from a bottle to another holding vessel
a prominent wine in Argentina, spicy, tart red wine
term used to describe how wine sticks to the inside of a wine glass