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(n.) The main components of a wine that are evaluated when tasting. (Examples: fruit, sugar alcohol, acid, tannin, body)

(n.) Wine bottled with enough carbon dioxide to make the drink bubbly or fizzy.

(n.) Formally trained and educated wine professional who specializes in all aspects of wine services, pairings and storage.

(n.) A wine made from red grapes but only fermented with the grape skins for a limited time, which results in its signature pink color. Sometimes called a “blush.”

(n.) The natural sugars in wine left over from the grape following fermentation, often abbreviated as RS.

(n.) A wine produced from dark-colored grapes. These wines can range in color from purple to deep red.

(v.) Annual trimming of grapevines from the previous years’ harvest. Occurs in late winter when vines are dormant.

(n.) Microscopic aphid-like insects that live on and eat the roots of grapevines. An epidemic that nearly destroyed French vineyards in the late 1800s.

(n.) Occurs when wine exposed to air undergoes a chemical change, often described as vinegary.

(n.) The aromas or smell of a wine, which influence its flavor. In mature or complex wines, it may be referred to as the “bouquet.”