• Casse

    Author: Zeke Quezada Date: 07-03-2017

    Author: Lamar Engel Date: 7/10/2015 A foggy like haze that forms in wine containing high levels of iron or copper. This reaction is often more from the machinery and equipment

  • Capsule

    Author: Zeke Quezada Date: 07-03-2017

    Author: Lamar Engel Date: 7/10/2015 A seal that is set and placed over the end of the bottle to protect the cork from overexposure to extreme temperatures as well as excessive

  • Beerenauslese

    Author: Zeke Quezada Date: 07-03-2017

    Author: Lamar Engel Date: 7/10/2015 German word meaning ‘berry selection’ used when regulating German and Austrian dessert wines. This term when found on a label m

  • Astringency

    Author: Zeke Quezada Date: 07-03-2017

    Author: Lamar Engel Date: 7/10/2015 Describes the sensation of mouth-drying reaction when strong tannic acid or tannin is present in wine. Not to be confused with bitterness,

  • Auslese

    Author: Zeke Quezada Date: 08-03-2017

    Author: Lamar Engel Date: 7/10/2015 German term meaning ‘selection’.

  • Ascorbic Acid

    Author: Zeke Quezada Date: 08-03-2017

    Author: Lamar Engel Date: 7/10/2015 An acid that is found used in stabilizing acids within grape juice, must, and wine contributing to higher properties of Vitamin C and is us

  • Antioxidants

    Author: Zeke Quezada Date: 08-03-2017

    Author: Lamar Engel Date: 7/10/2015 Components in red wine specifically that carry polyphenols, flavonoids and non-flavonoids which can also be found in cocoa, tea, fruits, nu

  • Assemblage

    Author: Zeke Quezada Date: 08-03-2017

    Author: Lamar Engel Date: 7/10/2015 A French term defining the process of blending grape varietals together. Used often in regions such as Bordeaux and Champagne as this proce

  • Anthocyanins

    Author: Zeke Quezada Date: 08-03-2017

    Author: Lamar Engel Date: 7/10/2015 Pigments found in the skins of grapes holding red, purple or blue color. These components are technically termed as ‘flavonoids&rsquo

  • Vitis Vinifera

    Author: Zeke Quezada Date: 08-03-2017

    Author: Lamar Engel Date: 4/27/2015 A European or East Asian species of grape vine, the only one of 32 Vitis Species that gives uniformly good wine. The name literally me

  • Astringent

    Author: Zeke Quezada Date: 08-03-2017

    Author: Lamar Engel Date: 4/23/2015  A mouthwatering sensation associated with tannins, particularly less ripe tannins. While it is often associated with bitterness, astr

  • Sommelier

    Author: Zeke Quezada Date: 10-03-2017

    Author: Lamar Engel Date: 4/20/2015 A wine professional that is dedicated to constant learning about wine

  • Varietals

    Author: Zeke Quezada Date: 10-03-2017

    Author: Lamar Engel Date: 4/20/2015 Wines made entirely or principally from a single grape variety showing differing components of aromas and flavors. 

  • Yeast

    Author: Zeke Quezada Date: 10-03-2017

    Author: Lamar Engel Date: 4/20/2015 Single cell organisms that initiate the fermentation of the grape juice to react chemically. There are various types of yeast strains that

  • Sweet

    Author: Zeke Quezada Date: 10-03-2017

    Author: Lamar Engel Date: 4/20/2015 Flavors in wine that showcase higher perception of sugar or residual sugar and forward fruit.

  • Tannins

    Author: Zeke Quezada Date: 10-03-2017

    Author: Lamar Engel Date: 4/20/2015 A group of organic substances responsible for the mouth-drying quality in a structured red wine. They can also be present in white wines su

  • Spicy

    Author: Zeke Quezada Date: 10-03-2017

    Author: Lamar Engel Date: 4/20/2015 Term used to describe aroma and flavor nuances that showcase more of a dried spice or vegetal spice element or nuance within the wine.

  • Sec

    Author: Zeke Quezada Date: 10-03-2017

    Author: Lamar Engel Date: 4/20/2015 French for ‘Dry’, which as it is used in Champagne, can be misleading. A Champagne labeled ‘Sec’ will be somewhat s

  • Structure

    Author: Zeke Quezada Date: 10-03-2017

    Author: Lamar Engel Date: 4/20/2015 Term used to describe the tannin supporting the acid and flavor compounds in a wine without obstacles or flaws.

  • Phenolic Compounds

    Author: Zeke Quezada Date: 10-03-2017

    Author: Lamar Engel Date: 4/20/2015 A group of highly reactive compounds very important in wine as they include anthocyanins which are responsible for color, tannin and many f