wine glossary
Learn the essential wine terms used by sommeliers, winemakers, and wine enthusiasts. From fermentation techniques to vineyard practices, this glossary explains key concepts in clear, concise language
Alberello – vine training system, commonly used in Italy. Refers to short pruned, bushed vines.
Diurnal range – the difference between daytime and nighttime temperatures.
Foudres – large oak vats used for fermentation and/or aging wine. They vary in size, but typically hold 260–3000 US gallons (1000–11000 liters).
Malolactic Conversion (MLF) – A secondary fermentation in which sharp malic acid (the acid naturally found in green apples) is converted into softer lactic acid (found in milk). This reduces perceived acidity, creates a creamier texture, and can contribute buttery aromas in some wines.
Noble Rot (Botrytis cinerea) – A beneficial fungus which can develop on ripe grapes under specific conditions, and create aromas of dried apricot, honey, and nuts. It typically requires misty mornings, followed by warm, dry afternoons.