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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

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 that 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.