ABOURION A red-wine grape now rarely grown in Southwest France. Thought to be the grape called Early Burgundy in California and Australia.
Acetic Describing the vinegar-like taste or smell that a wine develops from overexposure to air.
Acidity A dry, crisp taste present to some extent in all wines, but ideally in balance with other flavor characteristics. Acidity is essential to the aging process.
AGIORGITIKO A red-wine grape native to Greece. Used to make good rosé. Also known as Saint George.
AGLIANICO A minor red-wine grape native to southern Italy. Descendant of the ancient Falernum grape. Also makes good bronze-colored rosés.
AIREN A popular white-wine grape widely grown in Spain. Highly drought-resistent, and grown in sparse, low bushes. Traditionally used for blending and distilling into brandy; more recently popular as a dry, crisp white to be drunk very young.
ALBALONGA A white-wine grape created as a hybrid of Riesling and Sylvaner varieties, and native to the Rheinhessen region of Germany. Used to create good Auslese style white wines in better years.
ALBANA An ancient white-wine grape widely planted in the Emilia region of Italy. Used to produce dry, semi-dry and sweet (dolce) wines; the dolce is the most notable.
ALEATICO A minor red grape grown extensively in the Abbruzzo and Apulia regions of Italy. Related to the Muscat variety, with similar aroma. Sometimes planted in the Central Coast of California.
ALICANTE BOUSCHET A minor red-wine grape created as a hybrid of Aramon and Teinturier, then crossed with Grenache. Widely grown in France, California and Spain. In Spain it is called Garnacha Tintorera. In the Champagne region of France it used to make vin mousseux, or sparkling wine. Often used for making homemade wines.
ALIGOTE A semi-classic white-wine grape widely grown France, California and Eastern Europe. Used to make a superior white wine for blending or a good dry wine in the better vintage years in Burgundy, France.
ALTESSE A semi-classic white-wine grape grown in the Savoie region of France, and related to the Furmint grape of Hungary. Used with another local grape, the Molette, to create a blend known as Seyssell, meant to be drunk very young. Also used for the superior Roussette de Savoie blend.
AMIGNE A minor, ancient white-wine grape grown in the Valais district of Switzerland. Used to make a heavy, perfumy, dry white wine.
ARAMON A minor grape widely grown in the Languedoc-Roussillon region of France. Used primarily for blending with better varieties for certain local vin de table wines. Aramon Blanc and Aramon Gris are two unremarkable mutations.
ARBOIS Widely grown white-wine grape of the Loire region of France. Used in some blends labeled Touraine. Also called Menu Pineau or Petit Pineau.
ARNEIS A minor white-wine grape grown in the Piedmont region of Italy. Used to make aromatic wines such as Roero Arneis and Langhe Arneis, but lacks sufficient acidity to age well . Similar in character to Viognier, and sometimes, Pinot Gris.
Aroma The distinctive, pleasant odor especially associated with young wines; see also Bouquet.
Aromatic Having a distinctly spicy or herbal aroma.
ARVINE A minor, ancient white-wine grape grown in the Valais district of Switzerland. Used to produce a lively dry white wine that outshines Amigne.
Astringent Having a dry taste associated with high tannin content, and especially typical of young wines.
