GLOSSARY

L
Lactic acid: One of the many acids contributing to the overall acidity of a wine. This acid, also found in milk, is softer on the palate than malic acid. For this reason, some winemakers encourage the conversion of the harsh malic acid to lactic acid through malolactic fermentation.
Languedoc-Roussillon (Languedoc): Located on the Mediterranean Sea between Spain to the west and the Rhône delta to the east. Historically, the vast quantities of mostly red wines produced in this sunny region have not garnered great acclaim and have been regarded as ‘Vin de pays’ (simple country wine). However, recent trends are to reduce production and improve quality. The greatest successes have been with wines made from Grenache, Syrah and Mourvèdre grapes. The best examples of wines from this region are robust, full-flavored earthy red wines.
Late harvest: A designation indicating that the grapes were harvested later than normal. The fruit is typically more concentrated and contains more sugar as a result of ripening and some dehydration. The finished wine is typically sweet. Some wine makers chose to ferment the wine to a more dry style which results in a higher alcohol level. The French term for this is 'vendange tardive'.
Leafy: (tasting term). Describes a slightly vegetal quality in a wine reminiscent of leaves.
Lean: (tasting term). Describes a wine lacking fruit flavors and sometimes body. A synonym for ‘austere’.
Leathery: (tasting term). Depending on the author, this term refers either to aroma and flavor or body and texture. In the case of aroma and flavor, it simply means that the wine (typically a hearty, briary red) conveys aromas on the nose or an impression on the palate of leather. In cases when it is intended as a descriptor of texture, it is akin to terms tough and chewy.
Lees: (tasting term). The heavy sediment in a wine fermenting in a vat or barrel and consisting of dead yeast cells and other solid matter such as grape skins, pulp and seeds. Exposure to the lees imparts flavor and body to a wine. Hence, aging a wine on the lees (sur lie), and stirring it occasionally, increases flavor and body. Wine is separated from the lees by the process of ‘racking’. Any remaining solids may be removed by the process of ‘filtration’.
Legs: (tasting term). The viscous, tear-like tracks that run down the inside of a glass after it has been swirled are most likely related to alcohol content (and some technical things like surface tension and boiling temperatures of water and alcohol). Visually pleasing, it is not correlated to other sensory aspects to the wine. Also called: ‘tears’.
Loire: A large, wide region in the central west of France which follows the course of the Loire River. It starts in the Auvergne, in the center of France and ends at the Atlantic coast around Nantes city, roughly 130 miles or so north of Bordeaux. Some contend that it is more a conglomeration of numerous regions which have only the Loire River in common. Approximately 75% of the wines produced in this region are from white grapes. However, reds from Cabernet Franc are also produced. The appellations of the region include: Muscadet (which distinguishes itself by extremely dry but, acidic whites), Coteaux du Layon (producing sweet, botrytised Chenin blanc-based whites), Bourgueil (where lean, herbaceous reds are made), Chinon (which makes leafy, but raspberry-laced reds), Vouvray (producing dry and sweet, botrytised whites from Chenin blanc), Touraine (whose Sauvignon blancs have been called racy), Sancerre (classic, extremely dry Sauvignon blanc whites) and Pouilly-Fumé (very dry but aromatic Sauvignon blanc whites). Generally, Loire wines are inexpensive.
M
Maceration: (wine making term). A method used to impart color, aroma, flavor and tannin to red wine. There are several approaches to the process of steeping grape skins and solids in wine before or during fermentation: Cold maceration is performed before fermentation. The must is held in a vat or tank that is actively cooled for a few days or so during which time color, aromas and flavors are extracted from the skins. “Punching down” is a method of stirring the fermenting wine must with varying frequency which imparts color, flavor, aroma and tannins in proportion to the frequency of stirring. The alcohol and the heat generated aid extraction of pigments, tannins, aroma and flavor.
Machine harvesting: Automated collection of fruit from the vine. A machine harvester passes through the rows of vines and thrashes the vines with rubber paddles knocking the individual grapes off the vines. The grapes are then collected and separated from stems and leaves. It is a rapid way to harvest allowing the grapes to be picked efficiently and at night, which preserves their freshness. This method is commonly employed in growing regions where labor forces are too small to harvest by hand.
Macroclimate: Describes the climate of an entire wine-producing region such as Santa Barbara County or the Central Coast. See also: ‘microclimate’ and ‘mesoclimate’.
Madeirization: (wine making term). Intentional oxidation of grapes in estufa (hothouses used for this purpose in Madeira, where these wines are made). The resulting wines (typically whites) are sweet and caramelized in taste.
Madeirized: (tasting term). Describes wines which are brownish color, sweet and caramelized, and often nutty in taste, resembling the whites made in this style. This is a character of mature dessert wines, but it also refers to white wines which are oxidized and flawed. Inappropriate storage conditions may result in this character as well.
Malic: (tasting term ). Describes the green apple flavors of young grapes.
Malic acid: One of the main acids in a wine. It has sharp, green taste resembling a green apple. In some white wines, this is an expected and appropriate flavor. It is a flaw in red wines. To eliminate this from the wine’s flavor profile, winemakers will encourage malolactic fermentation which results in the conversion of malic acid to lactic acid.
Malolactic fermentation: (wine making term). A bacterial process during which sharp tasting malic acid is converted to the softer lactic acid. This process is separate from alcoholic fermentation, which is the action of yeast upon sugar producing alcohol, carbon dioxide and heat. This process is part of the production of most red wines, and some white wines.
Marc: (French wine making term). Refers to the mass of skins, seeds and stalks left behind once all the wine has been taken (racked) off.
Mature: (tasting term). Denotes a wine which has evolved and is ready to drink.
Master of Wine: (Abbreviated: MW). A title bestowed by the Institute of Masters of Wine, a British origin based in London with international membership. It promotes excellence in wine scholarship and appreciation. To achieve this status, one must pass a series of difficult examinations testing knowledge and wine tasting skill. There are currently 251 Masters of Wine in 20 countries. Over 20 of them are in the USA.
Meaty: (tasting term ). Describes red wines with robust concentration. These wines may have a chewy mouthfeel and may smell like cooked meat.
Meritage: A trademark term (joining the words: ‘merit’ and ‘heritage’ and pronounced like "heritage"). It was created in 1988 by the Meritage Association (a group of American Vintners) to: “identify hand-crafted wine that represent the highest for of the winemaker’s art, blending and distinguish these wines from the more generic moniker ‘red table wine’”. These wines are blended from traditional “noble” Bordeaux varietals: A red Meritage wine is made of two or more of the following: Cabernet Sauvignon, Cabernet Franc, Carmenere, Gros Verdot, Malbec, Merlot, Petit Verdot and St. Macaire. Per stipulations of the Meritage Association, no varietal may make up more than 90% of the blend. A white Meritage wine is a blend of two or more of the following: Sauvignon Blanc, Sauvignon Vert and Semillon with no varietal making up more than 90% of the blend.
Mesoclimate: The climate of a small area, usually an individual vineyard or hillside or valley such as the Santa Rita Hills or Santa Maria Valley which are all within the Santa Barbara County appellation. See also: ‘macroclimate’ and ‘microclimate’.
Méthode Champenoise: (French wine making term). This is the traditional method of making Champagne, now used the world over. Additional fermentation occurs within the bottle after the addition of sugar. This is a legally protected term and only sparkling wines from Champagne may carry this on the label. Everything else is referred to as ‘Sparkling Wine’.
Méthode Traditionelle: (French wine making term). Used by winemakers outside Champagne who make sparkling wine with the Methode Champenoise which in itself is essentially a trademarked term.
Midpalate: (tasting term). Used by some to describe the flavors and sensations of the wine that develop in the mouth. This term encompasses impressions of flavor, tannin, alcohol, body and texture. Some just use the term ‘palate’. The immediate impression of the wine in the mouth is termed ‘entry’. The midpalate is followed by the ‘finish’.
Microclimate: The smallest of the climate categories. It may be as small as the area immediately around the vine or between rows of vines. The microclimate is very much influenced by vineyard management techniques, canopy management and soil management. These seemingly minute manipulations may profoundly affect the character of grapes. See also: ‘mesoclimate’ and ‘macroclimate’.
Millerandage: (French wine growing term). Describes the failure of some grapes in a bunch to develop fully, resulting in berries of uneven size. It is a result of cool weather during flowering. See also: ‘coulure’ and ‘fruit set’.
Monocepage: (French wine making term). This term describes a wine made totally of one specific varietal. See also: ‘cepage’ and ‘Cépage améliorateur’.
Monopole: Denotes a vineyard owned by one proprietor. Since in some wine growing regions, vineyards may be shared by a number of producers, the word monopole is used on labels of wines originating from such vineyards. The opposite of; ‘Morsellated’.
Monterey: (AVA).  A huge growing region on the eastern side of Monterey County includes the entire Salinas Valley, and part of Carmel Valley. Temperatures rarely exceed 75 degrees Fahrenheit. The region has one of the world’s longest growing seasons, which allows for wines from grapes grown in the Monterey AVA to have great balance. More.
Monterey County: (AVA). Large wine growing region located in California’s Central Coast along an 80 mile long valley at the county’s eastern edge. This AVA includes seven distinct sub-regions: Arroyo Seco, Carmel Valley, Chalone, Hames Valley, the large Monterey AVA encompassing the Salinas Valley, San Bernabe (awarded AVA status in 2004), San Lucas and the Santa Lucia Highlands. More.
Mouthfeel: (tasting term). Describes the general sensation of the wine in the mouth. The physical and chemical interaction of the wine in the mouth. Related to: ‘body’ and ‘texture’.
Morsellated: Describes vineyards which are owned by multiple growers. More specifically, each grower owns a portion of the same vineyard. The opposite of: ‘Monopole’.
Must: (wine making term). The mixture of fermenting grape juice, seeds, skins and stalks. This differs from ‘marc’ or which is all of the solids remaining after the grape juice has been removed.
Must weight: (wine making term). Indication of the sugar content of the fermenting wine, typically expressed in degrees Brix (Bx) in California and the rest of the USA. Used to guide the wine maker in making decisions on techniques and strategy for the wine being made.
Musty: (tasting term). Describes an off-putting, damp, moldy or mildewy smell or flavor in a wine. This is the result of wines being aged in dirty barrels or unkempt cellars or exposed to a bad cork. A definite flaw.
N
Napa (Napa Valley): (AVA) A leading wine growing region in Northern California. Part of the larger North Coast AVA, between the Mayacamas and Vaca mountains. 30 miles long and five miles wide, it includes a number of AVAs: Atlas Peak, Carneros, Chiles Valley, Diamond Mountain District, Howell Mountain, Mount Veeder, Oak Knoll District of Napa Valley, Oakville, Rutherford, Spring Mountain District, St. Helena, Stags Leap, Wild Horse Valley, Yountville. More
Neutral Oak: Refers to oak barrels that have been used to age wine repeated times and no longer impart any flavors to wines. After several years (typically three or more) of aging wine, an oak barrel loses the ability to impart its characteristic flavors onto a wine. Its tannins wane and dissipate to a point when the barrel contributes nothing to the wine (much like a tea bag that has been sued repeatedly). At that point, the barrel is said to be neutral. Some have attempted to have the barrels re-toasted and shaved - a process that is cost prohibitive. The pitfall of neutral barrels is that, with time, the pores of the barrel become closed up. The micro-oxidation effect made possible by the pores no longer occurs at this point. As a result, bacteria flourish in the barrels and taint all the wine that passes through the barrels.
New Oak: Used in reference to oak barrels being used to age wine for the first time.
New World: Refers to wines made in countries outside of Europe such as those in North and South America, Australia and New Zealand. Wine making countries are categorized either as New or Old World, with the latter countries being European. The distinction is sometimes blurry as assignment to New or Old World is based on geography, traditions, wine growing techniques and approach to wine making techniques. While the Californian wine makers rose to prominence by applying scientific methods, Old World wine makers have taken on these techniques and thus the distinction based on methodology is not clear. Similarly, South African wine makers have a long wine making tradition, but are not making wine in Europe. See also: ‘Old World’.
Noble Rot: A fungal infection caused by Botrytis cinerea. Under alternating conditions of damp, misty mornings and warm, sunny afternoons the fungus infests the grapes, leaving them shriveled, dehydrated, and super-concentrated. In addition, there are unique flavors which are extracted from Botrytis during wine production. Noble Rot is essential to sweet wines produced in Sauternes, Tokaji (Tokay), Germany and Austria. In conditions of constant dampness and low temperatures, Botrytis cinerea results in Grey Rot.
North Coast: (AVA). A large wine growing region in Northern California encompassing more than 80 AVAs spanning the spectrum in size: from very large to no bigger than a single vineyard. It covers all the counties north of San Francisco, namely: Lake, Marin, Mendocino, Napa, Sonoma, and Solano. The climate is cool due to coastal air and fog from the Pacific Ocean. Annual rainfall is significantly higher than in central California. Such conditions are optimal for premium grapes: Cabernet Franc, Cabernet Sauvignon, Chardonnay, Merlot, Pinot Noir and Sauvignon Blanc. More.
Nose: (tasting term). Refers to the general smell and aroma of a wine and includes aroma and bouquet.
Nutty: (tasting term). A toasty aroma or flavor reminiscent of nuts and typical of oxidized wines. Usually considered a flaw, unless resembling an oaky flavor at which time it is a desirable characteristic.
O
Oak: The oak tree is used to make barrels for wine production. Although, historically, other woods, such as apple, cherry, chestnut or redwood have been (and sometimes, still are used), oak is the number one choice for wine barrels. There are a number of reasons oak is used: it is strong and yet flexible enough to be bent without braking, it has a tight grain resulting in a slow extraction of wood flavors and minimal loss of wine to evaporation, it has high tannins which add to the wine’s flavor spectrum and consume oxygen in the wine preventing spoilage, oak tannins have a neutral wood character and oak does not impart any color. Slavonian or Hungarian oak is the most desirable for these purposes. Because of the political changes after the Second World War, French oak became the gold standard because it was the next best thing. The forests in Alliers, Limousin, Nevers, Troncais and Vosges are the most common sources of oak for wine barrels. There is a resurgence of the use of Slavonian and Hungarian cooperage in the US.
Oaky: (tasting term). Describes smell and flavor characteristics derived from oak barrels or fermenting vats. As is the case with many tasting terms, it can be a positive as in: toasty, vanilla, cedar or dill, or a negative as in: charred, burnt, lumber, plywood, green cedar. Wines can be fermented in oak as well as aged in it. Both processes impart an oaky quality. New barrels give the wine more of an oaky character while neutral ones contribute little of this element.
Oenologist: An expert in the science and study of all aspects of wine and winemaking. Also spelled: Enologist.
Oenology: The science and study of all aspects of wine and winemaking. Leading institutions for this field are the University of Bordeaux and University of California Davis. Also spelled: Enology.
Off-dry: (tasting term). Lightly sweet.
Oidium: A fungal disease common in sustained conditions of dampness. It infects all aboveground parts of the vine – leaves and grapes included. It manifests as white powder-like spots on leaves and grapes. It gives the grapes a moldy, fungal smell. It also reduces yields and is controlled by the application of sulfur to the plants. This practice is permitted in biodynamic and organic agriculture. Also known as: ‘powdery mildew’.
Old Vine: A label designation indicating that the wine was made from grape vines that are (usually) over 30 years old. This is based on the belief that, as vines age, they produce fewer grapes which tend to be of a better quality than fruit from younger vines. This is an assumption rather than a proven fact, but is nevertheless and increasingly popular annotation to labels. 'vieilles vignes' in French.
Old World: Refers to wines made in the countries of Europe (France, Germany, Italy, Spain, Austria, etc) which have a long history of viticulture. Wine making countries are categorized either as New or Old World, with the latter countries being European. This distinction may be blurry, as assignment to New or Old World is based on geography, traditions, wine growing techniques and approach to wine making techniques. Californian wine makers rose to prominence, and distinguished themselves, by applying scientific methods. Old World wine makers have taken on these techniques and thus the distinction based on methodology is not clear. Similarly, Chilean wine makers are new on the scene but a number of Bordeaux wine makers have been influential in the country’s viticulture, with degree of involvement spanning from guidance to establishing their own properties. See also: ‘New World’.
Organic Viticulture: A method of wine grape growing which is based on the principle of not using man-made fertilizers, pesticides and other chemicals. Those that meet certain criteria set forth in the USDA National Organic Standards may be certified as organic. This is different from ‘organic wine’, which is made from organically grown grapes without the use of sulfites. Several Central Coast wineries practice organic viticulture. Finally, this term is distinct from ‘biodynamic viticulture’ which also takes into account the effect of the moon and planets on the growth and health of the vines.
Organic Wine: A wine making method which uses organically grown grapes without the addition of sulfites.
Overripe: (tasting term). A heavy, raisiny, sometimes smoky or meaty character in wine. This is an undesirable characteristic resulting from grapes being left too long on the vine. Common in hot growing regions like the Rhône Valley it tends to occur when harvest occurs too late. These grapes become too ripe, low in acid and give heavy wines lacking balance. See also: ‘pruny’ or ‘raisiny’.
Oxidation: (wine making term). The chemical interaction between oxygen and another substance. Exposure of wine to oxygen generally causes its degradation and spoilage through oxidation. However, a degree of this is allowed in the winery because, in small amounts, exposure to oxygen during barrel aging and racking can benefit the wine. After bottling, oxidation spoils the wine – usually due to faulty corks. Once a bottle of wine has been opened for some time, or if oxygen has seeped past a faulty cork, the oxidized wine will taste off.
Oxidized: (tasting term). Describes a wine which, after being exposed to oxygen (excessively during production, because of a faulty cork or because it was left open for several hours or more) has lost its freshness and has become stale.Leave a glass of wine out overnight to experience this taste. See: 'Oxidation', above.

Glossary P through T