Those approaching the world of wine often encounter technical terms that are not always immediately clear. This short wine glossary brings together some of the most common words, useful for finding your way during a tasting or when reading a label.
Terms related to the vineyard
Harvest: the picking of grapes, marking the transition from work in the vineyard to work in the cellar. We discuss it in detail in the article on the harvest.
Native grape variety: a grapevine variety typical of and native to a particular area, such as Prünent in the Val d’Ossola.
Heroic viticulture: the cultivation of vines in particularly difficult conditions, such as steep slopes or high altitudes, often carried out entirely by hand.
Terms related to the cellar
Ageing: the period, often in wood, during which wine evolves and acquires complexity before bottling. Explored in depth in the article on wine ageing.
Sulphites: compounds naturally present in wine or added in small quantities as preservatives; some common misconceptions are dispelled in the article on sulphites in wine.
Organic, biodynamic or natural wine: three different approaches to wine production, often confused with one another; the differences are explained in the article dedicated to organic, biodynamic or natural wine.
Terms related to tasting
Tannin: a substance found mainly in grape skins and seeds, responsible for the astringent sensation typical of full-bodied red wines.
Body: the sensation of fullness and structure that a wine leaves in the mouth.
Length: the duration of aromatic sensations after swallowing the wine, one of the quality indicators most valued by tasters.
Terms related to the territory
DOC: Denominazione di Origine Controllata, the designation certifying origin and compliance with production regulations, explained in detail in the article on DOC Valli Ossolane.
The best way to learn them
Definitions help, but the most effective way to truly grasp these terms remains guided tasting: during our tastings, it is possible to experience first-hand—or rather, on the palate—many of the concepts described in this glossary.
Other useful terms to know
Vintage: the year of harvest shown on the label, indicating when the grapes were picked.
Residual sugar: the amount of unfermented sugars remaining in the wine, which determines its degree of dryness or sweetness.
Aroma note: a single aromatic note perceived during tasting, which may be floral, fruity, spicy or tertiary.
Bouquet: the complex set of aromas that a wine develops during ageing, distinct from the primary aromas associated with the grape variety.
A glossary that is constantly growing
This list of terms is not exhaustive and may grow over time with new entries, as we explore further technical aspects of viticulture and oenology in dedicated articles: a small tool designed to accompany those approaching the world of wine with curiosity and a desire to learn.
One final recommendation: do not hesitate to ask for explanations during a tasting; it is the best way to turn these terms from mere words into concrete knowledge and direct experience.
Simple words, for a better understanding of a fascinating world.
Simple words, for a fascinating world to discover.
One final note: returning to this glossary during your future wine reading can help gradually consolidate a more solid understanding of the subject.
Simple words, for a better understanding of a fascinating world.
Simple words, for a fascinating world to explore.
Knowing the technical vocabulary of wine helps you better understand what you taste during a tasting: terms such as tannin, acidity or aftertaste are not merely expert language, but useful tools for anyone wishing to refine their ability to describe and appreciate a wine, including those produced in the terraced vineyards of the Val d’Ossola.
A personal glossary, enriched over time with each new tasting, thus becomes a valuable tool for increasingly appreciating the differences between one wine and another.
