Wine Glossary for Beginners: Wine Terms You Actually Need to Know

If you’ve ever stood in front of a wine list feeling like everyone else knows what they're talking about, you're not alone. How to talk about wine can feel like its own language, which can be intimidating. If you want to impress on a date night, order confidently at a restaurant, or just understand what’s in your glass, this glossary with common wine terms is for you.

We’ve put together a straightforward A-to-Z wine glossary filled with the most commonly used (and googled) wine terms. By the end of this post, you’ll feel more confident in your wine knowledge, whether you’re looking over a wine menu or finding the best wine online – you’ll know how to talk about wine.

A

ABV (Alcohol by Volume): A percentage number on a wine label that tells you how much alcohol is in the wine. Typically ranges from 11% to 15%. Higher ABV usually means a richer, bolder wine.

Acidity: The mouthwatering, tart sensation in wine – think citrus. Wines with high acidity (a white wine like riesling for example) taste crisp and refreshing and often age better.

Aging: The process of letting wine mature over time. Aging can take place in barrels or bottles, and it affects flavour, aroma, colour, and mouthfeel.

B

Big: A casual term for wines with high alcohol, bold flavours, and full body. Common in reds like cabernet sauvignon and syrah.

Blend: A wine made from more than one grape variety. Blends are crafted to create complexity, balance, or unique flavour profiles.

Body: Refers to the weight and texture of the wine in your mouth. Wines can be light-, medium-, or full-bodied depending on alcohol, tannins, and extract.

C

Corked: A wine that’s been tainted by a faulty cork. Smells like wet cardboard or moldy. It’s flawed and should be returned.

Creamy: A term often used for richer white wines like chardonnay that have undergone malolactic fermentation or have aged on lees. Smooth, soft mouthfeel.

Crisp: The opposite of creamy. Describes a light-bodied white wine with high acidity. Descriptors usually include words like “refreshing” and “zippy.”

Cru: A French term for "vineyard." Often seen in ranked hierarchy classifications like "Grand Cru" (a top-level vineyard designation in France) or “Premiere Cru.”

Cuvée: Can have multiple meanings, but typically refers to a specific blend, or a production method from a wine producer.

D

Decant: To pour wine into another vessel (a decanter) to separate it from sediment or to aerate it. Useful for older reds or young, bold wines.

Dry: A wine with little to no residual sugar.

H

Harvest: The time when grapes are picked. Usually occurs in late summer to early autumn, depending on the region.

M

Maceration: The process of soaking grape skins in juice during fermentation. It gives wine its colour and adds tannins and flavour.

Magnum: A large-format wine bottle holding 1.5 litres, equivalent to two standard bottles.

N

New World: Wines made outside of Europe (e.g., Canada, the U.S., Australia, Chile). Often fruit-forward and less restrained by tradition.

O

Oak / Oaky: Refers to wine aged in oak barrels. Flavours may include vanilla, spice, toast, or smoke. New oak imparts stronger flavour, and older barrels, less so.

Old World: Wines from traditional European regions like France, Italy, and Spain. Typically more earthy, structured, and restrained by traditional winemaking methods.

P

Producer: The company or winery that makes the wine. Can refer to small artisanal wineries or large commercial operations.

R

Rich: Similar to "big," this term describes wines with bold flavour, full body, and a lush, smooth texture.

S

Sediment: Natural particles that settle at the bottom of a wine bottle. More common in older reds or unfiltered wines. Not harmful, but often removed through decanting.

Sommelier: A trained wine professional. Certified through organizations like the Court of Master Sommeliers or WSET.

Sulfites: Preservatives that occur naturally during fermentation and are sometimes added to prevent spoilage.

T

Tannins: Compounds found in grape skins, seeds, and stems. Give wine a drying, astringent quality. Help wines age well.

V

Vineyard: A plot of land where grapes are grown. Not to be confused with the producer, which may operate multiple vineyards.

Vintage: The year the grapes were harvested. Important for understanding climate influence on the wine.

W

Winemaker: The individual responsible for turning grapes into wine. A winemaker may work for one or multiple producers.

Final Thoughts: Why This Glossary Matters

Wine should never feel exclusive or overwhelming. At WineClub.ca, we believe education is key to enjoyment. If you're new to wine or simply expanding your vocabulary, this glossary empowers you to taste, talk, and buy wine with confidence.

Bookmark this wine glossary for beginners and come back to it anytime you want to decode a label, prep for your next wine night, or you need to brush up on common wine terms.