Wine Terms Defined

A-Z  Wine  Grape  Characteristics

The flavor of a wine is influenced by the type of grapes used, the soil, weather, growing conditions, and the wine makers style of winemaking. While it is risky to generalize, the following definitions of grape varieties should help all of us consumers have a better understanding and clearer expectation of what is in the bottle. In the future, we will also be reviewing some wine terms and more descriptions.

AGLIANICO (ahLYAH-nee-koh) – a southern Italian wine of Greek origin. It has a deep ruby color, full aroma and intense flavor.

ALEATICO (ah-leh-AH-tee-koh) – A red Italian variety with a strong Muscat aroma.

ALICANTE BOUSCHET  (al-eh-KAH-tay boo SHAY) – Also often known simply as Alicante, a red fleshed grape used chiefly for blending.

ARNEIS (ahr-NAYZ) – A dry white wine specialty of Piedmont in Northwest Italy. Light almond flavors can be present in young wines, but can fade fast.

BARBERA ( bar-BEH-rah) – Red grape of Italian orgin which produces a light, fruity wine in hot climates but a rich, complex wine in the cooler coastal counties. When young, this varietal is good with pasta and seafood and when aged it is excellent with game

BLACK CORINTH (CORE-nth) – A white grape used in the raisin industry which produces a sweet dessert wine the color of the California poppy. 

BLANC DE BLANC (BLAHN duh BLAHN) – A sparkling white wine made from white grapes, normally Chardonnay.

BLANC DE NOIR ( BLAHN duh KWAHR) – A sparkling wines made from  dark grapes by fermenting the must without the  the presence of skins.

BLANC DE PNOT NOIR (BLAHN duh p-noh NWAHR) – A white or blush wine made from the Pinot Noir Grape. Generally fermented cold to enhance the fruity character of the grape, and may be finished dry or with a slight residual sugar.

BLAUFRANKISCH ( blouw- FRANHN-keesh) – A red wine grape widely planted in Austria. The wines it produces are lighter stytled reds, usually with plenty of acidity, peppery and a fruity taste of cherries.