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Glossary of Terms –  Wine Bottle Sizes –  Wine Styles and Descriptions  –  Popular Wine-Grape Cultivars Grown in the Western Cape
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.
Glossary of Terms
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.
- Appellation – A legally defined wine-growing area with rules governing the origin of the grapes and where they were grown. and, in some cases, how the wine is produced.
- 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 (COâ‚‚):
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.
Cultivar – A cultivated variety of grapevine with distinct characteristics, such as Cabernet Sauvignon, Chenin Blanc, or Pinotage.
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.
Origin – The geographical area where grapes are grown and wine is produced. Origin often influences a wine’s style and characteristics.
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 remain 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.
Wine Bottle Sizes
While the standard 750 ml bottle is by far the most common, wine is also sold in a range of smaller and larger bottle sizes. Many of the larger formats are named after biblical kings, prophets and historical figures, adding a touch of tradition and grandeur to the world of wine.
Standard Bottle (750 ml)The standard wine bottle contains 750 ml of wine, equivalent to approximately five glasses. It is the most common bottle size used worldwide.
Piccolo or Split (187.5 ml)Equivalent to one-quarter of a standard bottle, a Piccolo contains enough wine for a single glass. It is commonly used for sparkling wines and Champagne.
Demi or Half Bottle (375 ml)Holding half the volume of a standard bottle, the Demi is ideal for two people or for sampling a wine without opening a full bottle.
Magnum (1.5 L) Equivalent to two standard bottles, the Magnum is popular for celebrations and is often considered one of the best bottle sizes for ageing wine.
Jeroboam (3 L) Holding four standard bottles of wine, the Jeroboam is named after King Jeroboam of Israel. It is commonly used for premium wines and special occasions.
Rehoboam (4.5 L) Named after King Rehoboam, the grandson of King David, this bottle holds the equivalent of six standard bottles.
Methuselah (6 L) Named after the biblical figure renowned for his long life, the Methuselah contains eight standard bottles and is often used for prestigious wines.
Salmanazar (9 L) Containing the equivalent of twelve standard bottles, the Salmanazar is named after the Assyrian king Shalmaneser and is most often seen in Champagne.
Balthazar (12 L) Named after one of the Three Wise Men, the Balthazar holds sixteen standard bottles of wine and is reserved for major celebrations and events.
Nebuchadnezzar (15 L) Named after the famous King of Babylon, this impressive bottle contains the equivalent of twenty standard bottles.
Melchior (18 L) Another name associated with one of the Three Wise Men The Melchior holds twenty-four standard bottles and is a rare sight outside prestigious wine collections.
Solomon (20 L) Named after the biblical King Solomon, renowned for his wisdom and wealth, this bottle contains approximately twenty-six standard bottles of wine.
Primat (27 L) Also known as a Goliath, the Primat holds the equivalent of thirty-six standard bottles and is produced only in very limited quantities.
Melchizedek (30 L)The largest commonly recognised wine bottle size, the Melchizedek is named after the biblical priest-king and contains the equivalent of forty standard bottles of wine.
Wine Styles and Descriptions
Fortified Wine:Â 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:Â A wine with greater weight, richness, and mouthfeel.
Late Harvest: Wines made from grapes left on the vine longer than usual, resulting in higher sugar levels and often 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.
Dry: A wine with minimal residual sugar, often associated with a crisper and less sweet taste.
Brut:Â A common sparkling wine sweetness level indicating a dry style.
Extra Brut:Â A term used for sparkling wines with minimal residual sugar, often bone-dry and highly acidic.
Extra Dry:Â A sparkling wine term that is actually slightly sweeter than Brut.
Sec:Â A sparkling wine sweetness category that is sweeter than Extra Dry.
Blanc de Noirs: A white sparkling wine made from red grapes, usually Pinot Noir and or Pinot Meunier.
Champagne:Â A sparkling wine produced in the Champagne region of France, made using the traditional method.
Blanc de Blanc: A sparkling wine made exclusively from white grape varieties, most commonly Chardonnay.
Demi-Sec:Â A noticeably sweeter sparkling wine category.
Popular Wine-Grape Cultivars Grown in the Western Cape
Cabernet Franc: AÂ red grape variety often used in Bordeaux-style blends but also bottled on its own. It typically produces wines with red fruit flavours, herbal notes and moderate tannins.
Cabernet Sauvignon: One of the world’s most widely grown red grape varieties. Cabernet Sauvignon is known for its structure, tannins and ageing potential.
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.
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.
Cinsaut  Noir (Cinsault) A red grape variety widely grown in South Africa. It produces soft, fruit-forward wines and is one of the parent grapes used to create Pinotage.
Colombard:Â A white grape variety widely planted in South Africa. It is often used for fresh, crisp wines with lively acidity and fruity flavours.Â
Grenache:Â A versatile red grape variety well suited to warm climates. Grenache often produces fruit-forward wines with notes of red berries and spice.Â
Hannepoot: The South African name for Muscat of Alexandria. It is commonly used for sweet wines, raisins and table grapes
Malbec: A red grape variety known for deep colour, rich fruit flavours and soft tannins. Although best known from Argentina, it is also grown in parts of the Western Cape.
Marsanne: A white grape variety originating from France’s Rhône Valley. It typically produces full-bodied wines with flavours of pear, melon, honeysuckle and nuts.
Merlot:Â a red grape variety that generally produces softer, fruit-driven wines with smooth tannins.
Mourvèdre: A red grape variety commonly used in Rhône-style blends. It contributes structure, dark fruit flavours and earthy characteristics.Â
Muscat: A family of aromatic grape varieties known for floral aromas and sweet fruit flavours. Muscat grapes are used for both table wines and dessert wines.
Petit Verdot: A red grape variety traditionally used in Bordeaux-style blends. It contributes deep colour, tannins, structure and flavours of dark fruit and spice.
Pinot Noir: A red grape variety that thrives in cooler climates and is valued for its elegance, delicate structure and red fruit flavours.
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.
Riesling: A white grape variety known for its aromatic character, crisp acidity and flavours that can include citrus, green apple, stone fruit and floral notes.
Sauvignon Blanc: A white grape variety known for its crisp acidity and flavours that can include citrus, tropical fruit and herbaceous notes.
Semillon: A white grape variety historically important in the Western Cape, often producing rich wines with good ageing potential.
Shiraz (Syrah)Â A popular red grape variety known for producing full-bodied wines with flavours of dark fruit, black pepper, spice and sometimes smoky notes.
Viognier: An aromatic white grape variety producing wines with floral aromas and flavours of peach, apricot and tropical fruit.Â
