The name for Sparkling Wine (similar to Champagne) from Spain.

Aroma component often found in fine red wines.

White wine from the Chablis area of France. Made from Chardonnay grapes.

An important region of France, most known for its production of the only sparkling wine that can truly be called Champagne. The methode champenoise was invented there.

A comment applied to wines that don't quite fulfil the first expectations. Means detecting a slight flavor lightness. Sometimes used to describe wines made from the Chenin Blanc grape styled after a type of wine originating from the Loire region of France.

Refers to a high total tannic component of a wine. Figuratively, one cannot swallow this wine without chewing first.

Near synonym for "tobacco" aroma detected in the nose, especially if a "cedarwood" component is present. Spanish cedarwood is the traditional material for making cigar boxes.

Describes aroma and flavor reminiscent of citrus fruits. Most common is a perception of "grapefruit" content. Most often detected in white wines made from grapes grown in cooler regions of California or other countries.

In England, "Claret" refers to English-style Bordeaux or wines from Bordeaux. In France "Clairet" is a particular Bordeaux that is produced like red wine but the must stays in contact with the skins for the first 24 hours during its making.

Opposite of clear. Noticeable cloudiness is undesirable except in cellar aged wines that have not been decanted properly. A characteristic of some unfiltered wines showing the result of winemaking mistakes and often possessing an unpleasant taste.

Almost a synonym for "breed". Possesses that elusive quality where many layers of flavor separate a great wine from a very good one. Balance combines all flavor and taste components in almost miraculous harmony.

Wine has unpleasant "wet carUser_ACB23Card" taste/smell. Reason is thought to be chemical changes in the wine caused by inadequately sterilized cork stopper inserted at bottling source.

Refers to "silk-like" taste component of wines subjected to malolactic fermentation as opposed to the "tart/crisp" taste component of the same wine lacking the treatment. Almost a synonym for "buttery". Opposite of "crisp".

Wine has definite but pleasing tartness, acidity. Generally used to describe white wines only, especially those of Muscadet de Sevres et Maine from the Loire region of France.