German term meaning "half-dry." Contains some residual sugar, but not more than 18g/l.
The amount of time a grape spends ripening on the vine.
Firm; a quality that usually results from high acidity or tannins. Often a descriptor for young red wines.
Well balanced, with no component obtrusive or lacking.
Used to describe astringent wines that are tannic or high in alcohol.
The process of picking the grapes, whether by hand or machine. Also the time period when the grapes are picked; usually September through October in the northern hemisphere and March through April in the southern hemisphere.
Used to describe a wine that has small amounts of visible matter. Characteristic of wines that are unfined and unfiltered.
Used to describe high-alcohol wines.
Used to describe the full, warm, sometimes rustic qualities found in red wines with high alcohol.
A quantity of land equivalent to 10,000 square meters or 2.47 acres. Used frequently in Europe to measure vineyard size.
A quantity of liquid equivalent to 100 liters or 26.4 gallons. In most of Europe, yield is measured in hectoliters per hectare vs. tons per acre in the U.S.
Describes the aromas and flavors of herbs in a wine. A plus in many wines such as Sauvignon Blanc and, to a lesser extent, Merlot and Cabernet Sauvignon. Herbal is a synonym, though when the concentration of the aroma is high, and becomes less than pleasant, the term herbaceous is often used.
Lacking in flavor, especially in the midpalate. Describes a wine that has some flavor on the beginning of the sip and on the finish, but is missing intensity or distinct flavors in between.
An evaluation of wines from a single vintage; the wines may highlight producers from a single region or the same grape variety from many regions, among other permutations.
High alcohol, unbalanced wines that tend to burn with "heat" on the finish are called hot. Acceptable in Port-style wines.