| Acidity | Sharp and refreshing sensation |
| Ageing | Process of maturing the wine which can take place in oak barrels or other containers |
| Aroma | Characteristic scent of a wine |
| Astringency | Dryness and contraction of the gums and tongue due to the tannins present in wine |
| Balance | Harmony between each component within the wine |
| Barrel | Wooden container used to store and age wine |
| Biodynamic | Wine produced using sustainable agricultural techniques |
| Bitter | Unpleasant taste due to excess tannins or inadequate fermentation |
| Body | Sensation of weight in the mouth |
| Bouquet | Collection of wine aromas, especially those that develop with age |
| Brilliance | Quality of being shiny or having an intense brightness |
| Bunch | Set of grapes which are held on the same vine |
| Carbonic | Presence of bubbles in wine, typically in sparkling wines |
| Clean | Wine with crystalline clarity, without suspended particles |
| Cloudy wine | Wine which has a lack of clarity due to the presence of sediments |
| Complexity | Refers to the variety of flavours and aromas |
| Cork | Stopper used to seal the bottle of wine |
| Coupage | Process of mixing wines from different varieties, vintages, or vineyards to create a final wine |
| Decant | Pouring the wine into another container to separate it from the sediment and improve its taste |
| Decanting | Transferring of wine between containers |
| Dense | Refers to the texture of a wine with a noticeable density or viscosity in the mouth |
| Designation of Origin (DO) | Certification of quality and geographical origin |
| Destemming | Process in which the grapes are separated from their bunch and the stems or stalks are removed |
| Dregs | Solid residue which settles at the bottom of the bottle of wine |
| Dry | Wine without residual sugar |
| Elegance | Wine which is well-balanced and refined |
| Evolution | Changes in the wine over time |
| Fermentation | Process of converting sugar into alcohol |
| Filtration | Removing solid particles from the wine |
| Floral | Having flavour or aroma notes resembling flowers |
| Fruity | Having flavour or aroma notes resembling fruits |
| Grape | Fruit of the vine |
| Grape pomace | Solid residue left over after squeezing grapes in order to extract the juice, often used in distillation to produce brandy |
| Herbaceous | Tasting of fresh herbs |
| Impurities | Unwanted substances present in the wine which may affect its taste and quality |
| Intensity | Strength of the taste and aroma |
| Label | Piece of paper or other material that contains information about the wine |
| Length | Persistence of the wine’s flavour in the mouth |
| Long wine | Wine which lingers in the mouth |
| Malolactic | Secondary fermentation which softens the wine |
| Maturing | Process during which the wine is allowed to age |
| Mineral | Having flavour which resembles minerals |
| Monovarietal | Wine made using only one variety of grape |
| “Mosto” | Refers to grape juice before being fermented into wine |
| Multivarietal | Wine made using a mixture of different grape varieties |
| Notes | Specific characteristics of flavour and aroma |
| Oak | Wood used to age wine |
| Oenologist | A professional specialising in oenology |
| Oenology | The science of wine and winemaking |
| Oxidation | Exposing the wine to oxygen, sometimes negative |
| Pairing | Combination of wine with certain foods |
| Plonk | Ordinary or low-quality wine, with unbalanced flavours and high alcohol content |
| Potent | Unbalanced wine due to excess alcohol |
| Retronasal | Olfactory sensation from the back of the nasal cavity after swallowing or spitting out the wine |
| Rim | Refers to the colour of the edge of the wine when the glass is tilted |
| Robe | Refers to the colour and density of the liquid layer in the glass |
| Rosé | Wine with a light pink colour |
| Sediment | Solid residue in the wine |
| Semi-sparkling wine | Presence of a slight fizziness or bubbling in the wine |
| Sip | Small amount of liquid drunk at one time |
| Skins | Refers to the skin of the grape |
| Smell | Sense which captures the aromas of the wine |
| Soft | Balanced wine which is easy to drink |
| Sommelier | Wine expert |
| Sparkling wine | Wine which has bubbles |
| Spoiled | Having an unpleasant or pungent taste, due to defects or alterations |
| Staves | Wooden blocks |
| Stem | Stalks from the same bunch of grapes, which may also contain small leaves |
| Sulphites | Natural preservatives in wine |
| Sweet | Flavour of a wine which indicates the noticeable presence of residual sugar |
| Tannins | Compounds which give structure and astringency to the wine |
| Taster | Person who tries and evaluates different wines |
| Tears | Drops which form on the sides of a wine glass |
| Terroir | Set of natural factors which affect the vineyard |
| Texture | The tactile or visual sensation of the surface of something |
| “Tinto” | Wine which is red in colour |
| Transparency | Visual clarity of the wine |
| Unfiltered | Wine which has not undergone the filtration process to remove sediments |
| “Vendimia” | Grape harvest |
| Vine | Grape variety used in wine production |
| Vineyard | Land where grapevines are planted |
| Vinification | Process of making wine |
| Viticulture | Knowledge and management of the vineyard, as well as the influence of the land on grape development |
| Volume | Sensation of fullness in the mouth |
| Watery | Wine lacking in body and flavour concentration |
| Wine | Alcoholic beverage made from fermented grapes |
| Wine lees | Yeast sediments in the wine |
| Wine region | Specific geographic area where grapes are grown for wine production |
| Winery | Place where wine is produced and stored |
| Wine Tasting | Process of trying and evaluating different wines |
| Wood | Woody flavour, common in wines aged in oak |
| Yeast | Microorganisms responsible for the fermentation of grape juice into wine |
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