Each step in grapegrowing and winemaking shapes the character and the quality of the wine, from its initial aroma to the last lingering flavors. As a knowledge of cooking terms such as "charcoal grilled" or "seasoned with lemongrass" helps with an entree choice at a restaurant, an understanding of grapegrowing and winemaking terms provides clues about the wine's character and quality.
Clues about the wine inside the bottle are often provided on wine labels themselves. Some mention the grape variety, and many use grapegrowing and winemaking terms, such as "barrel fermented," "malolactic fermentation," and "unfiltered."
Passionate about wine? Wine Spectator's New York office is looking for a detail-oriented editorial assistant for the magazine and an editorial assistant for the Restaurant Awards program and digital products.
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