Jargon Buster

Our wine glossary has more than 150 wine terms defined, ensuring you'll soon master the language of wine.

A - From 'Acidity' to 'Auslese'

B - From 'Bacchus' to 'Burgundy'

C - From 'Cabernet' to 'Crust'

D - From 'Decant' to 'Dry'

E - From 'Early Harvest' to 'Extra Dry'

F - From 'Fermentation' to 'Fume Blanc'

G - From 'Gewurztraminer' to 'Green'

H - From 'Hard to 'Hot'

I - 'Ice Wine'

J - From 'Jerez' to 'Jeroboam'

K - 'Kabinett'

L - From 'Labrusca' to 'Loire Valley'

M - From 'Masceration' to 'Must'

N - From 'Napa' to 'Nouveau'

O - From 'Oak' to 'Oxidation'

P - From 'Paulliac' to 'Punt'

Q - 'Quinta'

R - From 'Racking' to 'Rose'

S - From 'Sangiovese' to 'Syrah'

T - From 'Table Wine' to 'Trockenbeerenauslese'

V - From 'Varietal Wine' to 'Viognier'

W - From 'Weingut' to 'Woody'

Y - From 'Yeast Lees' to 'Low Yielding Vineyards'

Z - 'Zinfandel'