Another name for Brandy, a liquor made from distilled wine and is often the source of additional alcohol in fortified wines.

the process of transferring red wine from the fermentation tank before or after the alcoholic fermentation into an other tank, leaving the pomace and what solids have been pressed in the emptied tank.

the quality in wine that gives it its crispiness and vitality. A proper balance of acidity must be struck with the other elements of a wine, or else the wine may be said to be too sharp, having dispro [..]

a tasting term for a wine with overly pronounced acidity or vinegar. This is often apparent in cheaper red wines.

a tasting term for the taste left on the palate after wine has been swallowed.

a barrel, often made of oak, used to age wine or distilled spirits.

generally refers to ethanol, a chemical compound found in alcoholic beverages.

the wine used by the Catholic and Protestant Church in celebrations of the Eucharist.

various substitutes used in the wine industry for sealing wine bottles in place of traditional cork closures.

A type of ceramic vase, used for transporting and storing wine in ancient times.