1.
Terroir - A French term that translates to "sense of place". It refers to how a specific region's environment influences the unique taste and aroma of a wine.
2.
Cuvee - A blend of different grape varieties, vineyards, or vintages.
3.
Cepage - The list of specific grapes, or varietals, used in a blend.
4.
Saignee - Meaning "to bleed" in French, this is a process where in a portion of juice is bled off the tank during red wine production to make rose.
5.
Cinsault - A heat-loving red grape native to southern France. It produces light-to-medium-bodied wines bursting with red fruit and floral aromas. Because of its low tannins and high acidity, it is widely used in dry rosés and as a blending grape to soften
6.
Clairette - An ancient white wine grape from Southern France, primarily grown in the Rhône, Provence, and Languedoc regions and as a permitted blender in Châteauneuf-du-Pape.
7.
Grenache - A late-ripening, heat loving red grape originating in Spain (where it’s called Garnacha). It is used to make both bold, fruit-forward red wines and deep, dry rosés.
8.
Conserva - Any type of tinned or preserved foods like fish or vegetables.
9.
Malolactic - A fermentation process that converts tart Malic acid into softer Lactic acid.
10.
Varietal - A specific type of grape or wine made from one specific grape.
11.
Mourvedre - A full-bodied, red wine grape famous for adding color, structure, and earthy, meaty notes to blends. Known as Monastrell in Spain and Mataro in California and Australia, it yields wines with dark fruit, spice, and robust tannins.
12.
Garrigue - The earthy, herbaceous aromas and flavors of the wild, low-lying scrubland vegetation that grows across the Mediterranean coast.
