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A

Alcohol by volume

Alcohol content

Alcoholic fermentation

Alicante Bouchet

Alicante Bouschet

Alicante Ganzin

Alphonse Lavalee

American Hybrid

American oak barrel

American Viticultural Area

Arnad Montjovet

Asprinio Bianco

Australian Shiraz

Auxerrois Blanc

Azienda agricola

B

Balsamina Bianca

Barrel Fermentation

Barrel Fermented

Barrel fermenting

Barrel-fermente

Beaujolais Nouveau

Beaujolais-like

Beaumes-de-Venise

Bianchetta Genovese

Bianco di Nizza

Black Malvoisie

Blanc de blancs

Blanc de Morgex

Blanc de Valdigne

Blau Portugieser

Blauer portugieser

Bonarda Novarese

Botrytis cinerea

Bottle maturation

Bottle Sickness

Bourguignon Noir

Boutique winery

Brown Frontignac

Brunello di Montalcino

C

Cabernet Sauvignon

Cagnina di Romagna

Calabrese Montenuovo

Calcium Carbonate

Canaiolo Bianco

Canaiolo Romano

Canopy management

Capbreton Rouge

Carbonated Wine

Carbonic maceration

Catarrato Bianco

Charmat Process

Chasselas Doré

Chasselas Musque

Chateau Bottled

Chateauneuf-du-Pape

Chianti Classico

Clairette Ronde

Cold fermentation

Cold Stabilization

Corked or Corky

Coteaux du Languedoc

Courtillier Musqué

Cream of tartar

D

Denominación de Origen

Denominazione di Origine Controllata

Designation of Origin

Double decanting

E

Emerald Riesling

Erzeugerabfullung

Erzeugerabfüllung

F

Feteasca Regala

Flavor compounds

Flavor intensity

Franken Riesling

French champagne

French Colombard

French oak barrels

Fruit character

Frühroter Veltliner

Früroter Veltliner

G

Gamay Beaujolais

Garnacha blanca

Garnacha Tintorera

Geisenheim 11-34

Gevrey-Chambertin

Gewürztraminer

Golden Chasselas

Goldmuskateller

Gout de terroir

Grand Cru Classe

Grand Cru Classé

Grauer Burgunder

Greco Bianco di Perugia

Greco Spoletino

Gruner Veltliner

Grüner Veltliner

H

Hampton Court Vine

Hermitage Blanc

Horizontal Tasting

Hydrogen sulfide

I

Incrocio Manzoni

Italian Riesling

J

Johannisberg Riesling

K

L

Lacrima Christi

Lambrusco di Sorbara

Lambrusco Grasparossa

Lambrusco Marani

Lambrusco salamino

M

Madeleine Angevine

Magliocco Canino

Malolactic fermentation

Malo-lactic fermentation

Malvasia Bianca

Malvasia del Lazio

Malvasia di Sardegna

Malvasia Nera di Brindisi

Melon de Bourgogne

Methode Champenoise

Méthode Champenoise

Metodo Classico

Millers Burgundy

Mis en Bouteille au Chateau

Mise en bouteille

Mondeuse Blanche

Moscatel de Alejandria

Moscato di Canelli

Moscato di Scanzo

Muscadet de Bourgogne

Muscat Frontignan

Muscat Frontignon

Muscat Gordo Blanco

Muscat of Alexandria

Muskat Krymskii

Müller-Thurgau

N

Nebbiolo Bianco

Nerello cappuccio

Nerello Mascalese

Non-Vintage Champagne

O

P

Pascale di Cagliari

Perle von Csaba

Petite champagne

Pineau de la Loire

Pinot Chardonnay

Potassium bitartrate

Potassium Metabisulfite

Potassium Sorbate

Pouilly-Fuissé

Private Reserve

Protected Designation of Origin

Protected Geographical Indication

Prugnolo Gentile

Q

Qualitätswein mit Prädikat

Queen of the Vineyard

R

Refosco dal Peduncolo rosso

Ribera del Duero

Riesling Italico

Riesling Renano

Rising bread dough

Room temperature

Roter Veltliner

S

Saccharomyces cerevisiae

Sangiovese Grosso

Saperavi Severnyi

Sauvignon blanc

Sauvignon Jaune

Schiava Gentile

Schwartz Klevner

Schwarzriesling

Secondary Aromas

Secondary fermentation

Secondary Fermentor

Sensory evaluation

Single-varietal wine

Sonoma Riesling

South African Riesling

Sparkling wines

Specific gravity

Strawberry wine

T

Thompson Seedless

Tokay-Pinot Gris

Touriga Nacional

Traditional Speciality Guaranteed

Traminer Aromatico

Trebbiano di Soave

Trebbiano giallo

Trebbiano romagnolo

Trentino-Alto Adige

Trockenbeerenauslese

U

Undifferentiated

Unfiltered Wine

V

Varietal character

Vernaccia di Oristano

Vertical Tasting

Vin Doux Naturel

Vino de la tierra

Vino Nobile di Montepulciano

Vintage Champagne

Viticultural area

Volatile Acidity

W

Weisser Burgunder

Weisser Gutedel

Weisser Riesling

Weisser Silvaner

White Zinfandel

World of pinot noir

X

Y

Z

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