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(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.”

(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.