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(n.) Natural, bitter compounds found in wine, tea and cacao. They can have a drying sensation on the palate. Wines high in tannins are described as “tannic.” Generally, red wines are more tannic than white wines.

(adj.) Wines with residual sugars that make them sweet to taste.

(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.