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An early English term for what is now called Sherry.
A large bottle holding nine litres, the equivalent of 12 regular wine bottles.
A tart punch made from red wine along with orange, lemon and apricot juice with added sugar.
An alternative to cork for sealing wine bottles, comprising a metal cap that screws onto threads on the neck of a bottle. Also called a "Stelvin".
French for dry, except in the case of Champagne, where it means sweet.
Wines made in the United States but named after places that the Alcohol and Tobacco Tax and Trade Bureau requires be modified by a US name of geographic origin. Examples would be New York Chablis, Napa Valley Burgundy or California Champagne.
A fortified wine that has been subjected to controlled oxidation to produce a distinctive flavor.
Shiraz or Syrah is a variety of grape used to make red wine.
A process used to systematically blend various vintages of Sherry.
A trained wine expert that often works in fine restaurants.
Effervescent wine containing significant levels of carbon dioxide.
German for "select". Generally applied to German late harvest wines.
Italian for "sparkling". Generally any sparkling wine from Italy, although producers of Franciacorta (wine) have recently started stating that Franciacorta is not a "spumante".
Wine that is not sparkling wine.
A production method of artificially mellowing wine by exposing it to heat.
Compounds (typically: potassium metabisulfite or sodium metabisulfite) which are added to wine to prevent oxidation and microbial spoilage.
A substance used in winemaking as a preservative.
Syndicat des Vins de Bordeaux et Bordeaux Superieur
An organisation representing the economic interests of wine producers in Bordeaux.
Defined by the level of residual sugar in the final liquid after the fermentation has ceased. However, how sweet the wine will actually taste is also controlled by factors such as the acidity and alcohol levels, the amount of tannin present, and whether the wine is sparkling.
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