Wine terminology helps explain how wine is grown, made, aged and described. Understanding common wine terms can make it easier to read labels, follow tasting notes, understand winery information and choose wines with confidence. Whether you are an occasional wine drinker or an oenophile—a person who enjoys and appreciates wine—this glossary explains many of the words and phrases commonly used in vineyards, cellars and wine literature. It also includes technical terms such as zymology, the scientific study of fermentation, which plays a central role in the winemaking process.
Acidity:
The natural tartness or freshness in a wine. Acidity helps balance flavour and contributes to a wine’s crisp, refreshing character.
Aging:
The process of allowing wine to mature over time to develop its flavour, aroma and texture.
Alcohol by Volume (ABV):
The percentage of alcohol contained in a wine.
Antioxidant:
A substance used during winemaking to help prevent oxidation and preserve quality. Sulphur dioxide is the most commonly used antioxidant.
Barrel Fermented:
A wine that has been fermented in oak barrels rather than stainless steel tanks or other containers.
Blending:
The process of combining two or more wines to create a desired flavour, aroma or style.
Bottle Age:
The amount of time a wine has matured in the bottle after bottling.
Cap:
The layer of grape skins, seeds and pulp that rises to the surface during the fermentation of red wine.
Carbon Dioxide (CO₂):
A natural gas is produced during fermentation when yeast converts grape sugars into alcohol.
Clarification:
The process of removing suspended particles and sediment from wine to improve its appearance and stability.
Cork Taint:
A wine fault that causes unpleasant musty or mouldy aromas and flavours, usually associated with a contaminated cork.
Crush:
The stage of winemaking where grapes are crushed to release their juice before fermentation.
Cut:
The blending of wines with different characteristics to achieve a balanced final product.
Débourbage:
A winemaking process in which white grape juice is allowed to settle before fermentation so that solids can be removed.
Devatting:
The separation of wine from grape skins, seeds and pulp after or during fermentation.
Dry:
A term used to describe a wine with little or no residual sugar, resulting in a non-sweet taste.
Enology (Oenology):
The science and study of wine and winemaking.
Esters:
Natural compounds formed during fermentation and ageing that contribute to a wine’s aromas and flavours.
Extraction:
The process of drawing colour, flavour, tannins and other compounds from grape skins, seeds and pulp into the wine.
Fermentation:
The process by which yeast converts grape sugars into alcohol and carbon dioxide.
Fermentation Vessel:
A tank, barrel or other container in which fermentation takes place.
Funnel:
A tool used to transfer wine between containers or into bottles with minimal spillage.
Lees:
The sediment, made up of dead yeast cells and other particles, settles at the bottom of a vessel after fermentation.
Maceration:
The soaking of grape skins in juice or wine to extract colour, flavour and tannins.
Mash:
The mixture of crushed grapes, juice, skins, seeds and pulp before or during fermentation.
Must:
Freshly crushed grapes, including the juice, skins, seeds and pulp, before fermentation is complete.
Oaking:
The ageing of wine in oak barrels or with oak products adds flavour and complexity.
Oak Barrel:
A wooden barrel used to age wine and impart flavours such as vanilla, spice and toast.
Oxidation:
A chemical reaction caused by exposure to oxygen that can alter a wine’s colour, aroma and flavour.
pH:
A measurement of acidity in grape juice or wine that influences flavour, stability and fermentation.
Pomace:
The grape skins, seeds and stems remaining after the juice has been extracted.
Pressing:
The process of extracting juice or wine from grapes by applying pressure.
Sediment:
Natural deposits of yeast, grape particles and other solids that settle at the bottom of a container or bottle.
Tannin:
A natural compound found mainly in grape skins, seeds and stems that contributes bitterness, structure and ageing potential.
Terroir:
The combination of soil, climate, landscape and environmental conditions that influence the character of a wine.
Vintage:
The year in which the grapes used to make a wine were harvested.
Viticulture:
The science and practice of growing grapevines.
Blanc de Blancs: A sparkling wine made exclusively from white grape varieties, most commonly Chardonnay.
Blanc de Noirs: A white sparkling wine made from red grapes, usually Pinot Noir and or Pinot Meunier.
Brut: A common sparkling wine sweetness level indicating a dry style.
Champagne: A sparkling wine produced in the Champagne region of France, made using the traditional method.
Demi-Sec: A noticeably sweeter sparkling wine category.
Dry: A wine with minimal residual sugar, often associated with a more crisp and less sweet taste.
Bottle sizes
Magnum: A large bottle size equivalent to 1.5 litres or two standard wine bottles
Double Magnum: A 3-litre wine bottle, equal to four standard bottles.
Jéroboam: A large bottle size, commonly three liters for sparkling wine, though size can vary by region and wine type
Rehoboam: A very large bottle size, most often 4.5 litres for sparkling wine.
Wine Styles and Descriptions
Extra Brut: A term used for sparkling wines with minimal residual sugar, often bone-dry and highly acidic.
Extra Dry: A sparkling wine term that is actually slightly sweeter than Brut.
Fortified Wine: Wines to which a distilled spirit, such as brandy, is added, increasing the alcohol content and often resulting in a sweet or fortified style.
Full-bodied: A wine with greater weight, richness, and mouthfeel.
Late Harvest: Wines made from grapes that have been left on the vine longer than usual, resulting in higher sugar levels and often producing sweeter styles.
Rosé: A style of wine made from red grapes with limited contact between the grape skins and juice, resulting in a pink or salmon-colored wine.
Sec: A sparkling wine sweetness category that is sweeter than Extra Dry.
Popular wines in the Western Cape
Pinotage:
A South African grape variety created by crossing Pinot Noir and Cinsault in 1925. It is regarded as South Africa’s signature red wine cultivar.
Chenin Blanc:
South Africa’s most widely planted wine grape. Chenin Blanc produces a range of styles, from fresh and fruity wines to rich, complex wines suitable for ageing.
Shiraz (Syrah):
A popular red grape variety known for producing full-bodied wines with flavours of dark fruit, spice and pepper.
Cabernet Sauvignon:
One of the world’s most widely grown red grape varieties. Cabernet Sauvignon is known for its structure, tannins and ageing potential.
Merlot:
A red grape variety that generally produces softer, fruit-driven wines with smooth tannins.
Sauvignon Blanc:
A white grape variety known for its crisp acidity and flavours that can include citrus, tropical fruit and herbaceous notes.
Chardonnay:
A versatile white grape variety used to produce a wide range of wine styles, from fresh and unoaked wines to rich, barrel-aged wines.
Pinot Noir:
A red grape variety that thrives in cooler climates and is valued for its elegance, delicate structure and red fruit flavours.
Semillon:
A white grape variety historically important in the Western Cape, often producing rich wines with good aging potential.
Cinsault:
A red grape variety widely grown in South Africa and one of the parent grapes used to create Pinota
