Welcome to Missouri Wines

(n.) Unfermented grape juice including seeds, skins, and stems.

(n.) The physical sensation you feel when the wine is in your mouth, some examples include smooth or velvety.

(adj.) This is a fairly ambiguous term used to describe smells and flavors that remind you of the sea (think crunchy sea salt or oysters), the sidewalk after it rains, or even chalk.

(n.) Genetic crossing of two or more grape varietals.

(adj.) Wines that have additional alcohol added after fermentation.

(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.