error opening log file
Connecting you to the wines you truly love
Subscribe to our Newsletter:
Welcome Guest   |  Login

Your Shopping Cart is Empty  |   Checkout »

KWS Wine Glossary

1 2 3 4 5 6 All
Page: Items per page:
Describes nutlike aromas that develop in certain wines, for example Madeira and Sherry.
Aroma and flavor imparted from aging wine in oak barrels. Characterized by smokiness, vanilla, clove or other spices. Should be balanced and not overly pronounced.
Not quite dry, indicates a slightly sweet wine.
Old Vine
While not strictly regulated, the term old vine generally refers to wines over 40 years old. Usually smaller yielding vines, more concentrated fruit that in turn produces a more complex wines. Some wines can come from a 100 year old vine, however it can also come from younger vines.
Olfactory Epithelium
A patch of nerves endings located in the retronasal passage that connects the nose to the mouth. During inhaling this nerve captures aromas and flavors and transmits them to the olfactory bulb in the brain. Humans can distinguish thousands of unique aromas.
Revealing full character.
Organic Wine
Usually refers to wines produced from grapes grown without the use of synthesized fertilizers, herbicides or pesticides. Sulfur is still used in the fermentation process, but in minimal amounts. There are no universal laws for organically produced wines.
Brownish in color, lacks freshness, flat, stale or sherrylike aroma and flavor. Usually the result of over exposure to air.
Different sections of taste in the mouth. As the wine travels through the mouth, it first contacts the front palate, then the middle palate and finally the back palate, all which can process different tastes, such as sweet, sour and bitter.
A light sparkle.
Tiny root lice that attack vitis vinifera (type of grape wine is made of) roots, eventually killing the vine.
Another term for grape seeds.
Private Reserve
Winemaker's term for their top cuvee, often produced from selected vineyards.
Full, opulent flavor, body and aroma.
Mature, fully ripe fruit.
Italian term indication that the wine has been aged for an extra period of time prior to release.
Full-bodied, powerful, heady
French for 'pink wine,' roses range in color from muted pink-orange to day-glo pink. These wines are made from red grapes, colored through limited exposure to skin.
Harsh edges, biting, unpleasant associated with elevated levels of tannins.
Smooth and well-developed flavor, without tannic or rough edges.
Smooth, sinuous textures and finish.
Aroma and flavor sometimes associated with oak aging in charred barrels.
May refer to wines low in acid, gentle fruit, easy drinking and delicate wines.
Acidic or vinegary
Wines with bubbles created by trapped carbon dioxide gas, either natural or injected.
1 2 3 4 5 6 All
Page: Items per page:

Wine 101