(adj.) A wine made from grapes entirely produced from vineyards owned or controlled by the winery. Both winery and vineyard must be located within the boundaries of the labeled viticultural area. All steps of the winemaking process must be done on premise.

(adj.) Describes a wine that doesn’t contain significant grape sugar; the opposite of sweet (Note: A wine can be dry and still taste fruity.)

(v.) The act of exposing wine to oxygen before drinking it.

(n.) The measurement for sugar levels in wine grapes; helps winemakers determine the amount of alcohol wine will have after fermentation.

(adj.) A taste sensation often caused by tannins.

(n.) A designated wine grape-growing region in the United States distinguishable by geographic features, with boundaries defined by the Alcohol and Tobacco Tax and Trade Bureau (TTB).

(n.) The amount of alcohol in a wine after fermentation. Noted on the bottle as a percentage.

(v.) Holding wine in barrels, tubs or bottles under certain conditions after fermentation to develop complex flavors.