A bottle with half the capacity of standard 750ml, or 375ml. Holds approximately 3 glasses of wine.

Tasting term for a wine with excessive amounts of tannins or acids making it unpleasant to drink.

Tasting term for a wine with a seamless structure which incorporates all the necessary elements of character and flavor in perfect balance.

Tasting term for an overly alcoholic or tannic wine.

The period or act of removing grapes from the vine in order to begin pressing and fermentation.

Term used to denote the lack of perfect clarity in a wine.

Tasting term for wines high in alcohol.

Tasting term used for wines with full, fleshy body and intense flavors.

The land measurement used in most of the world. One hectare is 10,000 square meters, which translates into 2.47 acres.This is how the size of a vineyard is determined.

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.

Tasting term similar to grassy, used to describe wines with an herbal or vegetal smell like freshly cut grass.

The chemicals used to protect vines and grapes from the growth of damaging or invasive weeds.

Tasting term for a wine lacking in any discernable flavor, texture or character.

A wine tasting of many different wines from the same vintage, either of one winery or various producers from a given region. As opposed to a Vertical which denotes a tasting of the same winery's wine from many different vintages.

Tasting term for wines which feel hot in the mouth, throat or stomach due to a high degree of alcohol.

Term commonly used for non-vintage alcoholic beverages such as Champagne and Cognac describing the structure, aroma and flavor profiles unique to a specific estate or company. In order to remain unique and provide consistency from year to year, some wine from prior years will be blended with the new vintage.

In viticulture, the propagation of a new, single variety from two different varieties. This can occur naturally from cross-pollination in the wild or be a result of a deliberate human intervention.

The instrument used to measure the sugar level in grapes to determine harvest date. It is measured in Brix, Oechsle or Baume.