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The structure is what the wine is composed of. This composition includes acidity, alcohol, tannins, and sugar. The more balanced all the components are, the better it is to be paired with food.
This term describes a white wine’s color instead of the bouquet and flavor of the white wine.
A stewed wine is not fresh. Instead of a fresh fruit taste, it gives off a baked fruit flavor.
This is a negative term that describes the wine as extremely green and excessive the herbal flavor.
These are wines that does not have a rich fruity flavor. It has a very dry taste and high in acidity due to aging in vats.
This is a negative term used for wines that tastes like vegetables usually caused by the wine having an extensive contact with the stems.
This is a negative term used for wines that are heavy on oxidization and have low levels of acid. It has a very dull flavor.
Stainless Steel is typically used for white wine fermentation because of its lower heat. The stainless steel vessels prevents speedy oxidation.
A wine with an aroma and flavor of allspice, pepper, cloves, and cinnamon.
A wine that contains bubbles. This type of wine is carbonated by natural fermentation in a large tank. Sparkling wine is most highly associated with Champagne. Some of the most popular sparkling wines are Spumante (Italy) and Cava (Spain).