Glossaire du Vin

Acidity Aroma Astringent Balance Body Complexity Corked Crisp Dry Earthy Flabby Flinty Fruity Full-Bodied Herbaceous Jammy Legs Length Minerality Mouthfeel Nose Oaky Palate Residual Sugar Round Silky Structured Tannic Tannin Thin Toasty Vegetal Velvety Volatile Warm Yeasty Zesty Angular Austere Opulent Grip Supple Finish Bouquet Brut Terroir Expression Unctuous

Biodynamic Blending Cap Management Cold Soak Crush Destemming Extraction Fermentation Fining Green Harvest Lees Malolactic Fermentation Must Natural Wine Organic Wine Racking Riddling Sulfites Yield Viticulture Whole Cluster Pruning Trellising Assemblage Bâtonnage Cuvée Élevage Maceration Pigeage Remontage Sur Lie Véraison Vinification

Brix Clone Cross Cultivar Diurnal Range Field Blend Grafting Hybrid Noble Grapes Rootstock Varietal Old Vine Canopy Management Ampelography Autochthonous Phylloxera Vinifera

AVA Climat DOC DO Estate Bottled Grand Cru IGP Lieu-dit Négociant Premier Cru Terroir Vin de Pays Riserva Qualitätswein Spätlese AOC Appellation Château Cru Cru Classé Domaine

Barrique Bottle Shock Breathing Cellar Cork Decanting Magnum Sediment Vintage Vertical Tasting En Primeur Ullage

Aeration Blind Tasting Decanter Flute Serving Temperature Wine Key Punt Sommelier Coravin

Demi-Sec Eiswein Fortified Wine Late Harvest Pétillant Rosé Vin Doux Naturel Vin Santo Passito Grappa Sec Blanc de Blancs Blanc de Noirs Brut Nature Méthode Traditionnelle

Acetaldehyde Acetic Acid Browning Cloudy Cooked Hydrogen Sulfide Mercaptan Mousy

Allocation Case Château Bottled Direct-to-Consumer Wine Club Reserve Second Wine Grand Vin

French Paradox New World Old World Prohibition Judgment of Paris Phylloxera Crisis Amphora

Bridge Ingredient Pairing Principle Congruent Pairing Contrasting Pairing Aperitif Digestif Umami

Malic Acid Polyphenol Resveratrol Volatile Acidity Phenolics Sulfur Dioxide Tartaric Acid Anthocyanin Enology pH