Abfüllung (Germany)
Means 'bottled by', and will be followed on the label by information regarding the bottler. Related terms include erzeugerabfüllung and gutsabfüllung.

Acetic acid
This volatile acid is one that contributes to the acidity of a wine. In small amounts it can also 'lift' the palate and accentuate aroma and flavour. In excess it produces a vinegary taste. It may also be the product of bacterial spoilage, which is how wine turns to vinegar if left unprotected from such bacteria.

Acid/acidity
Tartness that comes from any of several types of acid found in wine. The right amount of acidity gives a wine freshness.

Aeration
Exposing the wine to oxygen during the winemaking process helps to round, soften and age it slightly. It also allows the yeast some necessary oxygen to grow and do its job of fermentation. This must be done carefully so as not to oxidize the wine. Aeration is also associated with decanting or giving the wine some breathing time before drinking it.

Aftertaste
The flavor the wine leaves in your mouth after it is swallowed. It is also known as the finish of a wine. Fine wines have a long finish, or aftertaste.

Aging
As a wine ages, one of the natural chemical components in it, called tannin, binds together and makes the wine taste smoother. The flavours mellow and often take on a nutty, smoky or dried-fruit character, depending on the wine. Not all wines benefit from aging. In fact, most are made to be consumed within a year or two of their purchase.

Aglianico
Aglianico is a good quality, robust red wine from southern Italy. In its youth, it’s very tannic and acidic, so it requires many years to become smooth and enjoyable on the palate. It has great balance with subtle fruit flavors and hints of earthiness, tar, coffee and chocolate. Anglianco complements rich meat and game dishes.

Ajaccio
Ajaccio is a wine made from the sciacarello grape grown on the island of Corsica, the highest elevation for a wine region in France. The wine is light red, tannic and has aromas of pepper and candied fruit. It pairs well with lamb, Venaco and goat’s cheese.

Alcohol
The substance formed by the fermentation of sugar by yeast. In the wine industry, alcohol usually refers to is ethyl alcohol.

Alcoholic fermentation
The action of yeast upon sugar results in its conversion to ethyl alcohol, with carbon dioxide as a by-product. Fermentation will often start naturally with yeasts on the grapes, but cultured yeasts may be added. The process generates much heat, and temperature control during alcoholic fermentation can have a significant effect on the style of wine produced. The process will cease either when all the sugar has been consumed, or more likely when the increasing alcohol content of the fermenting solution kills the yeast, or when the external temperature drops too low. It may also be arrested by adding sulphur or by fortification with spirit.

Amarone
Amarone is made from the grapes Corvina, Rondinella and Molinara that are grown in the Veneto region of Northeastern Italy. This dry, full-bodied red wine has a slight tartness with a raisiny sweetness of concentrated black cherries and the aroma of cedar or tobacco. This robust wine pairs well with beef, cheese, chocolate desserts, game, spices and vegetables in casseroles and stews.

American Viticultural Area (USA)
Abbreviated to AVA, this term describes a geographically defined region for growing grapes.

Amontillado (Spain)
A true Amontillado Sherry is a matured Fino. When the flor dies and sinks to the bottom of the butt the wine loses its protection from oxidation conferred by the coating of yeast, and it begins to deepen and develop a rich, nutty flavour. Cheaper Amontillado is made by fortifying the wine, killing the yeast.

Amtliche Prüfnummer (Germany)
The Amtliche Prüfnummer (or AP number) is a unique code assigned to each individual bottling of quality wine produced by every winemaker in Germany. For more information see my German wine guide.

Anbaugebiet (Germany)
The thirteen German growing regions, namely Mosel-Saar-Ruwer, Rheingau, Rheinhessen, Nahe, Pfalz, Mittelrhein, Ahr, Baden, Franken, Hessische Bergstrasse, Württemberg, Saale-Unstrut and Sachsen.

Angel’s Share
The Angel’s Share is that portion of the wine that evaporates through the porous oak barrels during the aging process. In cellars or caves with low humidity, most evaporation is water. In high humidity conditions, more alcohol than water is lost, reducing the alcoholic strength of the wine, but making the angels a lot happier.

Angular
A young wine that has a tart taste or flavour. This is the opposite of a round, soft, supple wine.

Aperitif
An aperitif is an alcoholic drink served before the meal to stimulate the appetite. It's usually dry, relatively low in alcohol and is often served chilled for refreshment. Popular aperitifs include white wine, champagne and sparkling wine, dry sherry, Campari and Pernod.

Appellation
The area where grapes are grown and made into wine. Appellations are used to identify most of the wines of France, Italy, Germany, Spain and Portugal. Often laws that govern the type of grapes used, yields and other aspects of winemaking are based on the appellation system. New World countries such as the United States and Canada are embracing a voluntary appellation system as a means of differentiating wines from various regions.

Appellation d'Origine Contrôlée (France)
Often abbreviated to AC or AOC, this is the highest legal classification for French wine, above Vin Délimité de Qualité Supérieure, Vin de Pays and Vin de Table. In order to qualify for the AC, wines must be produced from grapes grown within a geographically defined area, and conform to regulations concerning grape varieties, yields, alcohol content and so on. Although AC means these features are guaranteed, it is not unfortunately a guarantee of quality.

Aroma
The scent from the grape or the merely vinous smells found in young wine as opposed to smells that develop later with age.

See Bouquet

Astringent
A dry, mouth-puckering effect derived from high tannin (see Tannic) content that should soften and mellow as a wine matures. This effect is similar to drinking over-steeped tea or chewing on a grape stalk.

Aszú Essencia (Hungary)
This is a rare wine, made only from the free-run juice of the nobly rotten grapes in the puttonyos baskets.

Auslese (Germany, Austria)
A Prädikat category for sweet wines. The Auslese designation is conferred if the must weight, measured prior to the wine being made and bottled, reaches a certain level. The legally required value differs from region to region and also between countries. For example, Mosel Auslese begins at 83 Oechsle whereas Austrian Auslese is over 21 KMW (about 105 Oechsle).

Austere
A wine that is dry, hard, and acidic, lacking in fruit and character. A term used to describe a wine that is unforthcoming - often they are young, tannic wines. They give little pleasure at the time, but it is likely that they will improve with age.

Azienda Agricola (Italy)
An estate or farm where wine can be produced.