Wine Glossary- A to C
From: The Wall Street Journal
July 11, 2011
Here are some terms that are helpful in understanding wine.
Acid - In the right proportion, gives many wines their balance and longevity. Wines without enough acids are often called “flabby.”
Alsace - French region bordering Germany best-known for distinctive whites such as peppery Gewürztraminer.
Appellation - Where the grapes came from. Often, the more specific, the better.
Appellation Controlee - French system that sets rules for winemaking in geographic areas. A world standard.
Australia - After a decade-long surge, the second-biggest exporter of wines into the U.S. by volume after Italy.
Beaujolais - French region producing delightful red wine from Gamay grapes; one of the world’s great wine bargains.
Bordeaux - French region best-known for classy reds made primarily from Cabernet Sauvignon and Merlot.
Botrytis Cinerea - “Noble rot” fungus responsible for making some great dessert wines in Sauternes and elsewhere by shriveling grapes and concentrating juice.
Burgundy - French region best-known for reds made from Pinot Noir and whites made from Chardonnay.
Cabernet Sauvignon - Red-wine grape responsible for famous Bordeaux wines and many California “cult wines.”
California - Produces 90% of wines made in the U.S. and 70% of wines drunk in the U.S. Most important regions: Napa, Sonoma.
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