Abruzzo is a region in central eastern Italy, along the border with the Adriatic Sea. This is a land of many contrasts from the seaside to the mountainous areas to the forests and national parks, where bears can be found. The most identifiable wine from this region is the spicy, gusty red Montepulciano d'Abruzzo. A lovely dry rose called Cerasuolo d'Abruzzo is a highlight, as are complex whites from local varieties Pecorino and Passerina, while Trebbiano d'Abruzzo, is a common, everyday white.

Abruzzo has long been one of the leading Italian wine regions in terms of total production, but much of that has been vino sfuso, high yield bulk wine, sold for inexpensive prices. Lately however, there have been more full-bodied and age worthy examples of Montepulciano d'Abruzzo produced, even by large companies, while there have also been excellent examples of Trebbiano d'Abruzzo crafted, via skin contact and oak aging. The most noteworthy wines from Abruzzo are a few examples of Montepulciano d'Abruzzo produced by a handful of artisanal producers, crafting wines that offer amazing complexity and freshness even after twenty or thirty years. (Wine/Appellations)

Alcohol By Volume (Wine/Production Chemistry & Flaws)

Acetaldehyde is the name for a production derived fault that can cause aromas or flavors of green or sour apple, cut grass, or latex. Potential causes of this fault include under-active yeast, yeast that was removed from the wort too soon, or fermentation temperatures being too low. (Wine,Beer,Spirits,Sake,Mead/Chemistry & Flaws Tasting Terms)

Acetic is a tasting term implying the presence of acetic acid. The term is used in reference to a vinegary smell present in many beverages, whether intentional or indicative of flaw. If it is in fact a flaw, the usual suspects are related to poor packaging or storage such as unclean draft lines. The flaw can also derive from production related issues such as a bacterial infection, introduction of oxygen during the "hot side" of brewing, or introduction of oxygen after fermentation. (Wine,Beer,Spirits,Sake,Mead/Tasting Terms Chemistry & Flaws)

Acetic acid is the chemical name for the major component of vinegar. Acetic acid is produced in wine from alcohol by acetic acid bacteria in the presence of air. Acetic acid is the major volatile acid that occurs in foods, and its presence is usually considered to be evidence of bacterial spoilage. The taste and flavor is quite fruity and, to be fair, it must be admitted that small amounts of acetic acid and its esters are natural flavor components of a great many fruits and fruit juices. (Wine,Beer,Spirits,Sake,Mead/Chemistry & Flaws Tasting Terms)

All wines contain some acids, predominantly tartaric. Raw, young wines are generalIy more acidic than older ones. Improperly balanced wines may taste sour because of an abnormally high acid content, sometimes referred to a volatile acidity. (Wine,Beer,Spirits,Sake,Mead/Tasting Terms)

Acidity is the tangy, sour or tart taste in beverages. It is a crucial component of a well-balanced drink. Acidity can contribute to the age-ability of fine wine. (Wine,Beer,Spirits,Sake,Mead/Tasting Terms)

Aconcagua Valley is a wine region in central western Chile, located about 50 miles north of Santiago. The valley's basin is shaped by the Aconcagua River, which flows from the Andes Mountains into the Pacific Ocean. Irrigation is made easy by this river, and the alluvial and volcanic soils here are quite fertile, making this a superb place to grown vines. This is an east-west valley, with vines in the eastern sector better suited to Cabernet Sauvignon, Syrah and Carmenere, while vineyards in the western reaches, some no more than seven miles from the Pacific, are ideal for Sauvignon Blanc, Chardonnay and Pinot Noir. Vineyards range from a height of more than 3000 feet in the east to 150 feet in the west. The coastal Sauvignon Blancs, a relatively new project, have been superb wines, offering intense citrus and tropical fruit notes, while the reds have very good acidity and delicate herbal notes. (Wine/Appellations)

The "Adelaide Plains" has only been in use as a separate Geographical Indication since 2002, but it houses some of the most historic vineyards in Australia including the sources for Australia's most famous wine, Penfolds Grange. The region is to the immediate north of the city of Adeliade and tucked between the Barossa Valley to the northeast and the Gulf of St. Vincent on its western border.

The region's climate is hot and dry, but closer proximity to the ocean helps to moderate temperatures. Shiraz and Carbernet Sauvignon are the stars of the region and produce big, fruit laden, full-bodied wines. Plantings of Chardonnay and other whites tend to the very ripe, tropical fruit-flavored end of the spectrum. While most of the region's production has been used by the major Barossa wineries, recent years have seen a growth in small producers focusing on the "show-styles" of wine that the region is known for. (Wine/Appellations)

The Adelaide Hills are in the part of the Mounty Lofty Ranges to the immediate east of the city of Adelaide. Average elevation in the region is around 1,500 feet, making for a cooler, greener climate than the coast or the Barossa Valley to the north. This feature also makes the area a popular weekend getaway from Adelaide.

Vineyards are planted on slopes with a range of exposures that allow the vintner a freer hand in matching varietals that are best suited for particular sites. While Shiraz is grown here to great effect, whites and increasingly, Pinot Noir, are being emphasized as a counterpoint to the wines of the Barossa. In general, the wines tend to be vibrant, with good varietal intensity and natural acidity. (Wine/Appellations)

The "Adelaide Plains" has only been in use as a separate Geographical Indication since 2002, but it houses some of the most historic vineyards in Australia including the sources for Australia's most famous wine, Penfolds Grange. The region is to the immediate north of the city of Adeliade and tucked between the Barossa Valley to the northeast and the Gulf of St. Vincent on its western border.

The region's climate is hot and dry, but closer proximity to the ocean helps to moderate temperatures. Shiraz and Carbernet Sauvignon are the stars of the region and produce big, fruit laden, full-bodied wines. Plantings of Chardonnay and other whites tend to the very ripe, tropical fruit-flavored end of the spectrum. While most of the region's production has been used by the major Barossa wineries, recent years have seen a growth in small producers focusing on the "show-styles" of wine that the region is known for. (Wine/Appellations)

Adjunct refers to a source of fermentable sugars other than malted grains, often but not necessarily referenced disparagingly, such as corn/oats/rice/etc. (Beer/Ingredients)

Advection Fog is fog which forms in shallow horizontal layers when warm, moist air is cooled from below, usually by moving over cold water. This type of fog is typical along the west coasts of continents (in both Northern and Southern Hemispheres) in summer. California is a Northern hemisphere example; Chile is a Southern hemisphere example. (Wine/Other)

The "shadow taste" remaining in your mouth just after swallowing a sip of a beverage is also referred to as "aftertaste". This is important in tasting because it can reveal an extra attribute or fault which might not otherwise be obvious. (Wine,Beer,Spirits,Sake,Mead/Tasting Terms)

This is a term describing the storing of wine under certain specific conditions for the purpose of improving the wine. Aging of wines (usually red wines) for long periods in oak barrels adds oak-flavor and makes the wine more complex. Aging of wines (either red or white) in bottles develops a pleasing taste and odor characteristic called "bottle bouquet." (Wine,Beer,Spirits,Sake,Mead/Production)

Ahr is a wine region in northwestern Germany, not famous for its wine quality in particular, but rather because the vineyards are the most northern in the world! The region is small, but very old as European wine regions go. Wine records there have been found dating from the third century, A.D. In recent centuries, the wines were mostly Spatburgunder (Pinot Noir originally brought from Burgundy) but, in this century, white varieties bred for cold resistance and the ability to ripen crops in short summers have become more important. (Wine/Appellations)

Aroma hop (grapefruit, geranium, lemon) used for IPAs, APAs, and American Lagers. Similar to Cascade but with great grapefruit character, or Willamette. Commercial examples of Ahtanum include: Stone Pale Ale, Dogfish Head Blood Orange. (Beer/Hops)

This cocktail is a Caribbean twist on the French 75 dating back to a 1949 edition of Esquire magazine’s Handbook for Hosts. (Spirits/Cocktails)

A cocktail popular at chain restaurants in the 1980’s and 90’s, this sweet tipple is still concocted as the signature drink of the Alabama Crimson Tide football team. (Spirits/Cocktails)

In his essential piece The Savoy Cocktail Book Harry Craddock writes, “So far as can be ascertained this delectable potion is NOT the staple diet of the Esquimaux. It was probably first thought of in South Carolina- hence its name” (Spirits/Cocktails)

Albana di Romagna is considered the finest white wine (usually a golden yellow) of the Emilia-Romagna region of Italy. When sweet, it is labelled dolce or amabile; when dry, secco. Albana has a long history, with legends about its excellence dating at least as far back as the time of Galla Placidia, regent of the western Roman Empire in A.D. 435. (Wine/Appellations)

Albariño is a white grape grown in Portugal and Spain (Rias Baixas in north west Spain, near the border with Portugal, is a famous Albariño zone).

The wines are aromatic, usually aged in steel and feature exotic aromatics of honeysuckle, peach, melon and orange blossom. Medium-bodied, the wines are dry or off-dry and have very good natural acidity. They are meant to be enjoyed young (within the first year or two after the vintage) and are ideal with shellfish (especially crayfish) and most seafood. (Wine/Grapes)

See Egg White. (Wine,Beer,Spirits,Sake,Mead/Production)

Many different compounds exist in nature which are classed as "alcohols" chemically. Ethyl alcohol or ethanol is the most notable alcohol in the context of alcoholic beverages, though smaller quantities of many other alcohols are present in alcoholic beverages. For wines, alcohol doesn't just provide the kick it gives texture ("body"), flavor (roundness and sweetness) and vinosity (makes it smell and taste like wine) as well as providing balance and a certain chemical and physical stability to wines. Alcohol that is too high or out-of-balance in a drink is said to 'burn'. (Wine,Beer,Spirits,Sake,Mead/Chemistry & Flaws Tasting Terms)

Ale is a beer brewed with Saccharomyces cerevisiae or "top fermenting" yeast, generally brewed at relatively warmer temperatures than "Lagers". Historically, an ale was a beer without hops. (Beer/Classification & Attributes)

Aleatico is a wine grape usually used for sweet dessert wines because of its pungent, Muscat-like flavor. Some Italian Vin Santo is made from this variety. (Wine/Grapes)

Alentejo, in southern Portugal, is one of the largest appellations in the country, covering about one-third of the nation's land mass. There are eight small sub regions (e.g., Redondo, Borba), but these are rarely seen on a label. Most of these are clustered together, while Portalegre is situated to the northeast, where there is higher rainfall and cooler temperatures; there are many old vines found here as well. A variety of soils, such as granite, schist and limestone can be found throughout the region. The best white wines are made from the Antao Vaz variety; this has good acidity and tropical fruit flavors; many examples are barrel fermented. For reds, the Argonez variety, better known as Tempranillo, is the base of the finest reds, while Alicante Bouchet is also widely planted. As of late, a few international varieties, such as Cabernet Sauvignon and Syrah have been planted and incorporated into blends. (Wine/Appellations)

Alexander Valley is one of the principal wine appellations of California's Sonoma County. Situated in the northeastern reaches of Sonoma, the district runs from north to south, between the cities of Cloverdale to the north and Healdsburg to the south. This inland locations is very warm, and not surprisingly, excellent for the production of richly flavored red wines, especially Cabernet Sauvignon and Merlot. White varieties, such as Chardonnay and Sauvignon Blanc, also perform well.

The typical Alexander Valley Cabernet Sauvignon is deep in color with excellent ripeness, displaying black currant and black plum flavors. Generally, an Alexander Valley Cabernet Sauvignon is not as tannic or as intense as the finest from Napa valley, but there are exceptions. These wines can be drunk upon release at three years of age, but tend to display greater complexity after five to ten years in the bottle, with the best versions drinking well at twenty or more years of age. The most famous examples of Alexander Valley Cabernet Sauvignon are priced between $25-$75 per bottle. (Wine/Appellations)

Alicante is a Spanish DO wine (Denominacion de Origen) from a small zone near the Mediterranean sandwiched in between the cities of Valencia and Murcia. There have been many changes to the local wine scene, from its beginnings in the 1600s to today. While this was once a large zone, with more than 230,000 acres planted, the phyloxera plague wiped out a lot of plantings; today total acreage is only 35,000 acres. Historically, the signature wine of Alicante (not to be confused with the Alicante variety), has been Fondillon (or Fondillon de Alicante), produced from overripe Monastrell grapes; the grapes used are naturally sweet and not fortified. The wine is then aged in the cellar in a solera system, as with sherry. This is a very long-lived wine, as examples from the 1940s are currently for sale in American retail shelves.

While this wine has some fame, the producers of Alicante, in an effort to produce wines more in step with current times, are now crafting dry versions of Monastrell. The wines have aromas of blackberries and often have a distinct mineral character to them; versions range from medium-bodied with soft tannins, to more age worthy wines. The Muscatel (Moscato) variety is still popular in Alicante, especially as the hot inland temperatures easily ripen these grapes, resulting in rich, lush wines of varying degrees of sweetness. There are also dry whites, produced from Sauvignon Blanc and Chardonnay that are quite refreshing. (Wine/Appellations)

Alicante Bouchet (also spelled Bouschet) is a red wine made from the grape of the same name. The unusual thing about this red grape is that the color of the juice is red, unlike most red varieties, in which the juice is clear.

Alicante Bouchet is produced in several countries, especially the United States, Chile, Portugal and to a lesser extent, France and Italy. Many producers that work with the wine will use it in a blend, as in Morellino di Scansano from Tuscany. However there are stand-alone versions, especially from California. These example are very ripe with blackberry and plum flavors, rich, chewy tannins and balanced acidity. Meant to be comsumed after a few years in the bottle, pair with hearty dishes, such as stews, wild game and BBQ meats. (Wine/Grapes)

Aligote is a white wine grape used in various blends in many countries but best known for its fruity, light wines from Burgundy in France. (Wine/Grapes)

Alliers is a forested region in central France from which come oak barrels of the same name. The departement of Alliers contains the forest of Troncais. The wood is generally tight-grained, allowing for a more water-tight barrel and less flavor being imparted to the liquid inside. (Wine/People and Places)

The Almansa DO is located in central Spain, in an area known as the Meseta (the city of Toledo is not far away), in the province of Albacete (Castile-La Mancha). While there are 18,000 acres of vines planted here, there are very few producers. Vineyards are planted at elevations of 2500 feet; rainfall is scarce and summers can be very hot. Soils are lime-bearing and are rather poor. Leading varieties are Monastrell, Tempranillo, Garnacha, Cabernet Sauvignon and Merlot, while the most widely planted whites are Chardonnay, Verdejo and Sauvignon Blanc. The best reds are identified much like Rioja; crianza is aged for a minimum of 6 months in wood, Reserva for a minimum of 12 months in barrique and a Gran Reserva for at least 24 months in barrique. (Wine/Appellations)

Almond is the name of a storage-related flaw that can cause aromas or flavors of almonds, cherry, sherry, port, or marzipan. It is cause by oxidation or extended aging. (Wine/Chemistry & Flaws)

Alpes-de-Haute-Provence is a department in southern France; note that it was once part of the Provence region, but today is NOT. It is located west of the Luberon district of the Rhone Valley; part of the northeastern reaches of this department borders with Italy. The wines of Alpes-de-Haute-Provence are legally entitled to an IGP (Protected Geographic Indication) classification.

Reds and rosés, made from classic Rhone varieties such as Grenache, Syrah and Cinsault, while the small percentage of whites are made from varieties such as Viognier and Vermentino. The area is quite mountainous, so the hot summer temperatures are mitigated by cooling maritime breezes; this results in wines with good acidity and balance.

The wines are medium-bodied and should be consumed in their youth, from two to five years. Pair the reds with light game birds, the rosés with soups and the whites with lighter cheeses or seafood. (Wine/Appellations)

Alpha amylase is the enzyme responsible for the initial breakdown of starches during mashing. (Beer,Spirits/Chemistry & Flaws)

Alsace produces some of the most opulent, rich, and luscious wines in the world. These wines are often misunderstood, overlooked, and underpriced.

The vineyards of Alsace are nestled into a unique valley between France’s Vosges Mountains and Germany’s Rhine River. While unquestionably French, many of the wines of Alsace reflect the German influence created by years of struggle over the border - more than once the area was a part of Germany, with France beginning at the natural border provided by the impressive Vosges range.

The greatness of any region is ultimately a reflection of the climactic potential and aspect of vineyards. So many harvests in France's classic wine regions are compromised by the arrival of rain before the grapes are optimally ripe. This is less of a problem in Alsace thanks to the location of vineyards along a narrow strip stretching 60 miles north to south along the eastern foothills of the Vosges Mountains. The Vosges Mountains act as rain shelter from the moist Atlantic air, allowing for a long, balmy ripening season with harvest in late September to early October. Washout harvests are rarer in Alsace than Bordeaux or Burgundy and this is directly reflected in the quality of the wines produced in this corner of France.

All wines fit neatly into one of five classifications: Alsace AC, a blanket appellation covering the whole region, Cremant d’Alsace AC for sparkling wine, Alsace Grand Cru AC for special vineyard designated wines, Vendanges Tardives for late harvested wines, and Selection de Grains Nobles, sweet wines produced from super-ripe grapes affected with Noble Rot or Botrytis Cinerea.

Unlike many New World Cabernet Sauvignons, Merlots, Pinot Noirs, and Chardonnays, Alsatian wines are fruit straight up, without a chaser of new French or American oak. Remember that the rain shadow allows for some serious ripening here, so the wines achieve incredible richness on their own. At the same time their cool climate origin instills a heady, exotic perfume into the blend that would be lost with overt oak influence.

The noble varieties of Alsace are (Tokay) Pinot Gris, Muscat, Riesling, and Gewürztraminer. Other grape varieties grown include Sylvaner, Pinot Blanc (you might encounter Klevner and Pinot Auxerrois: These are cousins of Pinot Blanc and often show more finesse), and Pinot Noir.

Alsace is a region of predominantly dry white wines. Sweetness only becomes a serious factor with Vendanges Tardives (late harvest) wines, which can vary from off dry to markedly sweet depending on the vintage character. In exceptional years nectarous Selection de Grains Nobles are fashioned from individually selected, Botrytis-affected berries. SGNs are dessert wine rarities and can be extraordinarily expensive.

Consumer confusion can arise in discerning whether a Gewürztraminer (and occasionally a Pinot Gris) not labeled as late-harvest is dry or off dry, a factor that will be influenced by the winemaker's preference and the vintage character. Unfortunately, there is no helpful indication on the label to help in this instance, though dry styles are becoming more prevalent in Alsace.

Wines from Alsace transcend French regional chauvinism in that they will be found on most restaurant lists throughout the Gallic nation. This is an acknowledgment that Alsatian wines compliment a wide variety of foods. To look at the table possibilities one need look no further than the gastronomy of the region. Pork based dishes are a central theme in a region that gave the world choucroute: an unpromising sounding but outstanding combination of cabbage and pork sausage. Alsatian wines are not limited to Pork and Alsatian Riesling; anywhere where a white wine might work Alsace will come up with a convincing alternative. An alternative to Grand Cru white Burgundy? Try Alsace Grand Cru Pinot Gris. Looking for a seafood partner? How about a crisp, clean Alsace Pinot Blanc. A foie gras starter? Dust down an off dry Alsace Gewürztraminer. Using Alsace wines at the table is often an intuitive task as they are not marked by the use of oak maturation (extremely rare in Alsace) and retain fresh malic acids unlike too many Chardonnays whose malic acidity has been rendered soft and buttery by conversion to lactic acid. (Wine/Appellations)

Alsace is one of the few regions where Gewurztraminer is made into a great wine. The wines have an instantly recognizable series of dazzling aromatics, most famously notes of lychee, grapefruit, yellow or orange roses, ginger and even lanolin (or fragrant body soap).

Alsatian Gewurtztraminers are very spicy on the palate and in the finish (the German word gewurz means spicy) and are made in a dry style. Lighter versions need a bit of time to drink well (usually from age three to five), while more robust examples can drink well for two decades. While not as popular as local Riesling, Alsace Gewurztraminer is becoming more successful in the market, especially in restaurants that serve Thai, Asian or fusion cuisine.

There are also limited production releases of dessert sweet Gewurztraminer made in Alsace; known as vendange tardives, these are very lush and unctuous with notable sweetness and very good acidity. These wines can age for decades in some instances and are best paired with foie gras, blue cheeses or sipped on their own. (Wine/Grapes)

Alsace Grand Cru designation signifies that a wine is from a special, single vineyard in the Alsace region of France.

Alsace produces some of the most opulent, rich, and luscious wines in the
world. These wines are often misunderstood, overlooked, and underpriced.
The vineyards of Alsace are nestled into a unique valley between France’s Vosges Mountains and Germany’s Rhine River. While unquestionably French, many of the wines of Alsace reflect the German influence created by years of struggle over the border - more than once the area was a part of Germany, with France beginning at the natural border provided by the impressive Vosges range.

Alsace may be France's premier wine region, and is almost certainly its most consistent. This may seem a heretical statement to those legions of collectors with cellars full of fearfully expensive wine from Bordeaux and Burgundy. Indeed, American wine drinkers have not yet been persuaded of the relative merits of the great white wines of Alsace, despite the relatively good value that the region offers. Could those Belgians and Swiss be onto something good?

The greatness of any region is ultimately a reflection of the climactic potential and aspect of vineyards. So many harvests in France's classic wine regions are compromised by the arrival of rain before the grapes are optimally ripe. This is less of a problem in Alsace thanks to the location of vineyards along a narrow strip stretching 60 miles north to south along the eastern foothills of the Vosges Mountains. The Vosges Mountains act as rain shelter from the moist Atlantic air, allowing for a long, balmy ripening season with harvest in late September to early October. Washout harvests are rarer in Alsace than Bordeaux or Burgundy and this is directly reflected in the quality of the wines produced in this corner of France.

In a wine store buying an Alsatian wine could not be simpler as bottles from the region all carry a varietal name, a producer name and, if applicable a Grand Cru designation. The labeling regulations in Alsace represent an ideal combination of the French and German approach. However, the currency of Grand Cru is not quite as valuable in Alsace as in other French regions: critics have rightly pointed out that 54 Grand Cru vineyards is an excessive number.

The Wines
All wines fit neatly into one of five classifications: Alsace AC, a blanket appellation covering the whole region, Cremant d’Alsace AC for sparkling wine, Alsace Grand Cru AC for special vineyard designated wines, Vendanges Tardives for late harvested wines, and Selection de Grains Nobles, sweet wines produced from super-ripe grapes affected with Noble Rot or Botrytis Cinerea.

Similar to Burgundy, many of the wine producers in Alsace are families that have been around for generations. The wines they produce reflect their personalities very closely. Some are very traditional (Trimbach) while others are more modern, or new wave in style (Zind Humbrecht). The traditional style is understated, and ranges from austere and crisp to opulent and sweet. The new wavers produce generally richer, showier styles, with more obvious residual sugar even in the “dry” wine category.

Unlike many New World Cabernet Sauvignons, Merlots, Pinot Noirs, and Chardonnays, Alsatian wines are fruit straight up, without a chaser of new French or American oak. Remember that the rain shadow allows for some serious ripening here, so the wines achieve incredible richness on their own. At the same time their cool climate origin instills a heady, exotic perfume into the blend that would be lost with overt oak influence.

Key Varietals & Styles
The noble varieties of Alsace are (Tokay) Pinot Gris, Muscat, Riesling, and Gewürztraminer. Other grape varieties grown include Sylvaner, Pinot Blanc (you might encounter Klevner and Pinot Auxerrois: These are cousins of Pinot Blanc and often show more finesse), and Pinot Noir.

Pinot Gris can come in a dry or off-dry form. At its best it is highly aromatic, intense and powerful with a notably thick mouthfeel. Alsace produces the most intense, rich versions of this grape that often stand in stark contrast to the Pinot Grigio of Veneto or Northern Italy. Alsace Pinot Gris will often be softer and richer than Riesling, though Vendanges Tardives (late harvest) examples can cellar very well.

Riesling is vinified mostly in a dry style. When mature, it shares the distinctive petrol aromas of its German counterparts, but has more body, and earthy character, and is generally much drier. Grand Cru Alsace Rieslings can be long-lived; indeed they only develop their true character after a period of cellaring. Riesling in a Vendanges Tardives style will have residual sweetness, though it will often be countered by bright acidity.

Gewürztraminer is the most characterful and pugnacious of varieties in Alsace. It displays inimitable "lychee-like" varietal character that is rarely matched anywhere else in the world. Non-late harvest Gewürztraminer can be made in a bone dry or off-dry style while Vendanges Tardives (late harvest) wines are generally appreciably sweet.

Muscat wines are generally bone dry and characterized by floral aromas and tropical fruit flavors. Muscat is not widely planted in Alsace though the finest examples can be among the best dry Muscats in the world.

Pinot Blanc is not a noble variety in Alsace and will never carry a Grand Cru designation. Generally, it is clean and fresh and medium to full bodied. It can produce very good results from lesser vineyards, but rarely will it produce great wine.

Sylvaner is an acidic varietal, that can make pleasant varietally labeled wine and is often used for blending in Edelzwicker (rarely seen outside France, or Alsace), the local wine made from a melange of varieties.

Pinot Noir makes the only red wine of Alsace. Mostly, it is not a wine of note and quenches the local thirst for a light red wine, though some producers try to fashion something more serious.

Sweetness
Alsace is a region of predominantly dry white wines. Sweetness only becomes a serious factor with Vendanges Tardives (late harvest) wines, which can vary from off dry to markedly sweet depending on the vintage character. In exceptional years nectarous Selection de Grains Nobles are fashioned from individually selected, Botrytis-affected berries. SGNs are dessert wine rarities and can be extraordinarily expensive.

Consumer confusion can arise in discerning whether a Gewürztraminer (and occasionally a Pinot Gris) not labeled as late-harvest is dry or off dry, a factor that will be influenced by the winemaker's preference and the vintage character. Unfortunately, there is no helpful indication on the label to help in this instance, though dry styles are becoming more prevalent in Alsace.

Alsace with Food
Wines from Alsace transcend French regional chauvinism in that they will be found on most restaurant lists throughout the Gallic nation. This is an acknowledgment that Alsatian wines compliment a wide variety of foods. To look at the table possibilities one need look no further than the gastronomy of the region. Pork based dishes are a central theme in a region that gave the world choucroute: an unpromising sounding but outstanding combination of cabbage and pork sausage. Alsatian wines are not limited to Pork and Alsatian Riesling; anywhere where a white wine might work Alsace will come up with a convincing alternative. An alternative to Grand Cru white Burgundy? Try Alsace Grand Cru Pinot Gris. Looking for a seafood partner? How about a crisp, clean Alsace Pinot Blanc. A foie gras starter? Dust down an off dry Alsace Gewürztraminer. Using Alsace wines at the table is often an intuitive task as they are not marked by the use of oak maturation (extremely rare in Alsace) and retain fresh malic acids unlike too many Chardonnays whose malic acidity has been rendered soft and buttery by conversion to lactic acid. (Wine/Appellations)

Alsace Pinot Blanc is a dry white wine that is made from the eponymous grape that has pleasant apple and pear flavors, good acidity and a light earthiness. While other whites from Alsace are quite rich and can often age well, Pinot Blanc is more of a straightforward, easy-drinking wine that should be enjoyed within three to five years. Pair with shellfish, cold salads and light appetizers. (Wine/Grapes)

In the region of Alsace, in northeastern France, several white varieties excel in the local soils; it is Riesling, however, that is considered by most producers and critics to be the finest. Versions here are bone-dry (with the exception of the highly limited vendanges tardives examples) and are treated in numerous fashions in the cellar, as lighter examples are aged solely in steel tanks, while more full-bodied offerings are often matured for a short period (4-8 months) in larger wooden casks, primarily barrels that are not new.

Alsatian Rieslings rival the finest examples from Germany and are often quite powerful with intense aromas of melon, lime, peach, apricot and even hints of petrol. There are also delicate spice notes (ginger, clove) that are characteristic of these wines. The Rieslings from the oldest vineyards planted on limestone soil (the best of these vineyards are designated as Grand Cru) result in wines that can age for 10-25 years.

Pair Alsatian Riesling with such foods as shellfish and most seafood, sushi/sashimi, pork, game birds and Asian, Thai or fusion cuisine. (Wine/Grapes)

Wine used in churches for sacramental purposes. Producers of these wines received special leniency in the U.S. during prohibition, and were allowed to continue wine production throughout the period. Production of altar wines and sales to the church were the only things that kept several California wineries open during prohibition and able to resume making high quality table wines when prohibition was repealed. See Sacramental Wine. (Wine/Classification & Attributes)

Alto Adige is the northern part of the Trentino-Alto Adige region in northeastern Italy; Alto Adige is sometimes referred to as a separate region, as it is bilingual, with Italian and German being the two principal languages. Alto Adige is also referred to as Südtirol (South Tyrol).

This is a cool climate, so white wines, such as Pinot Bianco (Pinot Blanc), Gewurztraminer, Sauvignon (Blanc) and Pinot Grigio are the most familiar from Alto Adige. There are also some excellent reds, especially Pinot Nero (Pinot Noir), Lagrein and Sciava (sometimes spelled Schiava).

Wines labeled with an Alto Adige DOC refer to wines produced from grapes grown anywhere in the Alto Adige region. The local industry features a mix of small private firms along with several excellent cooperatives; in these companies, the grape growers are also members of the cooperative. While there are notable cooperative firms located in several Italian regions, the ones in Alto Adige in general produce the highest quality wines.

Alto Adige whites have very good natural acidity and are delicious when paired with veal or chicken dishes. The reds are wide, ranging in style, with Pinot Nero heavenly paired with duck or hen, while Lagrein is best with roast meats. (Wine/Appellations)

Altus is a town in western Arkansas for which the state's primary viticultural area takes its name. (Wine/Appellations)

Amador is the predominant viticultural county in California's Sierra foothills. The area is best known for Zinfandel and Sauvignon Blanc wines. (Wine/Appellations)

Amador County is a historic part of California in the western foothills of the Sierra Mountains. It is here that the gold rush began in 1848 and by 1870 more than 100 wineries were operating in the area, servicing the miners’ enological needs. Of those 100 wineries, only one has survived through the trials and tribulations of a century of California viticulture.

That winery is now known as Sobon Estate. Luckily, several of the original plantings of Zinfandel fared better than the wineries and are bearing fruit today. Indeed, the Grand-Pere Vineyard, which was planted in 1868 and is currently bottled by Renwood, is reputed to be the oldest vineyard in the state. Since 1973, there has been a new influx of wineries, and the region’s modern day reputation has been staked largely on Zinfandel, which accounts for two-thirds of Amador’s plantings.

Climatically and physically, Amador County is miles away from the coastal appellations of California. It sits on the eastern edge of the great Central Valley, and the cooling influence of the ocean is only present in the form of afternoon breezes. This makes for a very warm climate, which is mitigated largely by planting at the higher elevations of the Sierra foothills. The principal AVA within Amador, the Shenandoah Valley, is planted around the 1,000 foot line, while another, Fiddletown, is between 1,500 and 2,500 feet. Nonetheless, daytime temperatures in the ripening season are consistently between 80 and 100 degrees Fahrenheit, and the resulting fruit tends to gather a great deal of tannin and intensity.

Amador County Zins tend to be big and rustic, often with a distinctive stewed fruit character that has port like overtones. The wines can divide tasters, some of whom find them overwhelming. Traditionalists and Zin fanatics, however, will see the wines’ charms, and vineyard-designated bottlings from some of the historic plantings are rapidly becoming cult items. What can be said with certainty, however, is that Amador County Zinfandel is one of the nation’s most unique and individual styles of wine. (Wine/Appellations)

The Amaretto Sour belongs to a family of mixed drinks known as – you guessed it – “sours.” These cocktail recipes are defined by having at least one liquor (or liqueur), lemon or lime juice and a bit of sweetener. They include classics like the Margarita, Sidecar and Whiskey Sour. The smooth, sweet taste and mild kick of an Amaretto Sour makes it ideal for occasional drinkers as well as more dedicated cocktail fans. (Spirits/Cocktails)

Popular dual-purpose hop often used for its aromatics (orange, grapefruit, lemon, apricot, peach, melon) in IPAs, APAs, American Wheat beers. Similar to Cascade but more intense. Commercial examples of Amarillo include: Three Floyds Gumballhead, Rogue Yellow Snow, Ale Asylum Ballistic IPA. (Beer/Hops)

Amaro is the Italian word for bitter and is also a class of bitter liqueurs. These liqueurs can by bright, appetite inducing aperitivi meant to be consumed before a meal, or dark, digestion-aiding digestivi meant to be consumed post-meal. There are many varieties from different countries, but the Italian name has caught on in the United States. Popular brands inlude Campari, Zucca, and Luxardo Fernet. (Spirits/Classification & Attributes)

Amarone della Valpolicella DOCG is a red wine made in the Valpolicella district of the Veneto region, just north of the city of Verona. Amarone is a specific type of Valpolicella, produced from local varieties Corvina and Rondinella, with other cultivars such as Corvinone, Molinara and Oseleta, also being allowed.

What makes Amarone so unique is the appassimento process, in which harvested grapes are placed in boxes or on mats and left to naturally dry for a period of around 100-120 days. This results in shriveled berries that resemble raisins more than grapes, as much of the natural water of the grapes has been lost. Following this process, traditional red winemaking techniques are applied; the result is a powerful, ripe, spicy red with 15.5%-16.5% alcohol.

Amarone is always aged in barrels with most being matured in oak of various sizes, although at least one producer ages his Amarone in cherry wood. It can either be served with aged cheeses (such as Grana Padano), wild game or roast meats. These wines tend to age well, with the finest examples in peak condition after 25-30 years.

Thanks to its robust character and ripe, powerful fruit, Amarone has become a wildly successful wine in America as well as many European nations. (Wine/Appellations)

Legally, the "American" appellation implies that the grapes used to make the wine comes from the United States of America. In actuality, this labeling is used for wines which source grapes or grape products for winemaking from multiple states, as wine made from at least 75% grapes originating in just one state would be eligible to use that state's AVA on their label.

There are currently over 200 American Viticultural Areas (AVA) registered in the United States. Most of these are limited to a single state (there are more than 140 in California alone), while there are some that encompass sections of two or more states; the Snake River Valley AVA, located in Idaho and Oregon is an example. There is also an American AVA, which, quite naturally covers the entire country. This is not often used, but there are specific regulations, such as a minimum of 75% of the wine in the bottle must be from America (there are wines produced today that are blends of wine from more than one country) and it must conform with appellation regulations covering the composition and method of production. (Wine/Appellations)

American hops are hops grown in the United States, associated with bold citrus flavors (e.g., Amarillo, Cascade, Chinook, Cluster, Willamette, etc.). (Wine/Equipment)

American Hybrids are grape varieties which did not occur in nature but were produced in America by crossbreeding (usually crosses between one or more native American varieties and one or more European traditional wine varieties). (Wine/Other)

The Americano is a gentle introduction to the unusual, bitter taste of Campari. A true classic cocktail, it was first served in the 1860's at Garspare Campari's bar in Milan, Italy. The Americano was originally named the Milano-Torino because of the origins of it's ingredients, but was later renamed because of its popularity among American tourists during Prohibition.

This cocktail was also the first cocktail ordered by James Bond in the first novel, Casino Royale. However, the Vesper Martini (or the manner in which it was ordered) overshadowed the Americano in the books and movies. (Spirits/Cocktails)

Amino-san is the range of amino acids in sake; usually 1.0-2.0. The lower the number the lighter the sake and the higher the number the fuller the sake. (Sake/Chemistry & Flaws)

Amontillado is a type of Sherry that undergoes both biological and oxidative aging. The wine is aged under flor and afterwards aged without a layer a flor. It can be thought of as an aged Fino. The result is a wine that is amber, nutty, medium bodied. (Wine/Classification & Attributes)

Ampelography is a field of botany concerning the identification and classification of grape vines. (Wine/Other)

An amphora is an ancient wine vessel made of clay. They were used for the bulk transfer of goods, including wine. Today, Amphora are often used as aging vessels by winemakers interested in traditional techniques. (Wine,Beer,Spirits,Sake,Mead/Production)

The new Ancient Lakes appellation, referred to locally as the Quincy Basin, is located in north-central Washington state and is wholly contained within the Columbia Valley region. It is named after a series of thirty-five lakes that dot the area. The Ancient Lakes is at the northern end of the Columbia Valley and has a correspondingly cooler climate. As such, white wines are emphasized here and the region has a good reputation as a source of consistent, varietally correct Riesling in particular. There are currently only six wineries in the area along with six major commercial vineyards that provide fruit to wineries across the state. About 1,400 acres are under vine and that number is climbing steadily. (Wine/Appellations)

Anderson Valley is an AVA located in Mendocino County in northern California; the appellation lays in the southwestern portion of the county. This is a cool climate, as fog from the Pacific Ocean plays an important role in moderating temperatures. Wines from here tend to have a bit more acidity than in many other wine zones in California; given that, the alcohol content is not as high as with many California wines.

Cool climate grapes such as Pinot Noir and Chardonnay perform brilliantly in Anderson Valley; comparisons to Burgundy, especially as far as balance, are inevitable. Other varieties that are successful here include Gewurztraminer and Riesling, both made in dry styles, these wines highlight the area's annual Alsatian Festival. Also, as this is a cool climate, excellent sparkling wine is made here; one of the most important producers is a Champagne house that opted for this area for their American headquarters. Pinot Gris, also in an Alsatian dry style is a highlight, while Merlot is quite notable. (Wine/Appellations)

Angelica is a historic dessert wine of California named for the city of Los Angeles. It is usually inexpensive and of ordinary quality though excellent examples do exist. (Wine/Classification & Attributes)

Angel's share refers to the portion of an aging spirit lost during barrel maturation due to evaporation. (Spirits/Production)

Anjou is a wine sub-region in the Loire region of France, best known (outside of France) for its rose wines, although white wines make up the preponderance of production. The primary white grape is Chenin Blanc. Rose wines are made from Gamay, Groslot, Noble, Cot, Cabernet Sauvignon and even Cabernet Franc. (Wine/Appellations)

Anne Arundel County is located in the Southern Plain growing region of Maryland on the United States' East Coast. Many European varieties are grown here in addition to American and American-French hybrid varieties. Prominent grapes include Norton, Chambourcin, Vidal Blanc, Cabernet Franc, Cabernet Sauvignon, Syrah, Chardonnay, and Viognier. Wines here tend to be earthy and eccentric and usually are best accompanied by wild game and other rustic dishes. (Wine/Appellations)

An aperitif or aperitivo is a pre-dinner beverage intended to prepare the palate and stomach for a good meal. (Wine/Classification & Attributes)

The Italian Spritz is a refreshing drink that is commonly served in the northern part of Italy, especially in Venice. This drink is also called Spritz Veneziano or just Veneziano). Many Venetian towns had their own specific version of this drink. In the last decade, the Aperol Spritz with Prosecco has become the most popular type served in Italy.

The Spritz cocktail is drunk all day in Italy in their café shops, osteria, and in bakeries. Because this drink is low in alcohol, it is a great way to start your meal, as it is a digestive drink that whets the appetite. In Venice, it is simply called a “spreetz.” Making the Aperol Spritz is very easy to make, and it is also worth experiments with to determine proportions that suit your taste. (Spirits/Cocktails)

Primarily a bittering hop due to its extremely high alpha acid content, but can also be used for flavor & aroma (grapefruit peel, orange peel, pine resin, cannabis) in IPAs, DIPAs, and APAs. Similar to Columbus. Commercial examples of Apollo include: Many de Molen brews. (Beer/Hops)

"Appearance" is a term used in sensory evaluation of beverages to describe whether a beverage is crystal clear (brilliant), cloudy, or contains sediment. (Wine,Beer,Spirits,Sake,Mead/Tasting Terms)

Appellation is a term used around the world to define the vineyard location where the grapes were grown for a specific wine. For instance, in the U.S. a wine whose label states "Napa County" (the appellation) must have been made at least 85 percent from grapes that were grown in Napa County. (Wine/Classification & Attributes)

Ac's or AOC's are French wine law designations that dictate which varieties can be planted and which production methods can be used in specific wine regions. (Wine/Classification & Attributes)

French term for Appellation. (Wine/Classification & Attributes)

A series of laws, born in France early in the twentieth century which have brought order out of the chaos which existed in the wine industry before that time. These laws control virtually everything related to the growth and production of wine in a given region. For example, the region's boundaries are specified as well as the permitted grape varieties which may be used, the maximum tonnage, minimum grape ripeness (eventual alcohol content),viticultural and vinicultural practices allowed and labelling rules.
Any wine labelled with a given Appellation must comply with all the various regulations defining that appellation's wines. The "AOC," as it is called, guarantees to the consumer that rigid growing and winemaking rules are followed and, therefore, allows the consumer to know what he is buying. All wine producing countries of the world now have their own versions of AOC laws. (Wine/Classification & Attributes)

This refreshing aperitif, a brainchild of David Arnold of the French Culinary Institute, bathes crisp matchsticks of Pink Lady apple with soju (a Korean spirit) and a little sparkle. (Spirits/Cocktails)

Applegate Valley is contained within the larger Rogue Valley AVA in Southern Oregon. It stretches 50 miles north from the California border to the Rogue River just west of Grants Pass. The region’s wine history began in 1852 when an early area settler named Peter Britt planted wine grapes. In 1873, he opened Valley View Winery, Oregon’s first official winery.

Valley View closed in 1907; then Prohibition hit. It wasn’t until the 1970s, after modern pioneers began discovering the neighboring areas’ quality wine growing conditions, that Applegate Valley experienced a resurgence of winemaking. It began with a few family-run wineries that planted their roots and opened their doors. Today, this area is an important winegrowing region turning out a diversity of high-quality wines. The appellation became official in 2001.

Applegate Valley has a moderate climate that generally enjoys a warm, dry (just 25.2 inches of annual rain) growing season with hot days and cool nights perfect for warm-climate varieties. The Valley’s soil types are typically granite in origin, and most of the area’s vineyards are planted on stream terraces or alluvial fans, providing deep, well-drained soils that are ideal for high-quality wine grapes.

The region is surrounded by the Siskiyou Mountains, which were created by up-thrusts of the ocean floor as a plate forced its way under the continental shelf. The Siskiyou National Forest borders the Applegate Valley to the west and the Rogue River National Forest to the east. Vineyards are typically grown at higher elevations up to 2,000 feet. (Wine/Appellations)

Many beverages have a distinct apple aroma or flavor. Some whiskeys, sakes, beers, German RiesIings, Chardonnays, and some Chenin blanc wines smell and/or taste of apples as part of their inherent character. Often, an oxidized beverage will smell of apples, generally less acidic or over-ripe apples. (Wine,Beer,Spirits,Sake,Mead/Tasting Terms)

Sémillons, Muscats (Moscatos), and some sweet RiesIings recall apricots: wines affected by Botrytis cinerea, or noble rot, may often recall apricots or peaches. Many meads, beers, ciders, whiskeys and sakes will also display apricot character. (Wine,Beer,Spirits,Sake,Mead/Tasting Terms)

See Puglia. (Wine/Appellations)

Arak is a traditional spirit of the Levant. It is an unsweetened anise-flavored beverage between 40% and 63% alcohol by volume. It is typically served with water and ice alongside food. (Spirits/Classification & Attributes)

Aramon is a European wine grape best known not for its wine quality but for its original use as a parent in producing the hybrid rootstock AXR-1. AXR-1 was the predominately used rootstock in California's coastal counties during the middle 1900's until a new biotype of the Phylloxera root aphid defeated it in the late 1980's. AXR-1 is no longer recommended for planting in California, and never was recommended in Europe. The Aramon, however, is grown in southern France, producing ordinary wines. (Wine/Grapes)

Arezzo is a large city in the eponymous province of southeastern Tuscany. Wines produced in this area are not labeled as Arezzo, but rather under the Toscana IGT designation. There is also a Chianti Colli Aretini DOCG designation that encompasses the Arezzo province; for these wines, there must be a minimum of 75% Sangiovese, while other grapes in these wines include local varieties such as Canaiolo or Colorino, while international varieties such as Cabernet Sauvignon, Merlot and Syrah are also permitted. So-called Super Tuscans, often made with an abundance of Cabernet Sauvignon or Merlot, are also produced in the Arezzo province. (Wine/Appellations)

Argentina, a massive wine producing nation and the most important in South America, has more than 450 years of winemaking history. Malbec, the country's emblematic grape, was first brought from France in the 1830s. Since then, Argentina's Malbec varietals, especially those wines from Mendoza, have become world-famous.

Argentines consume about 75% of their own wine production, though that number used to be far higher. Since the political and economic stabilization in the 1990s Argentina's wines have dramatically improved in quality leading to a huge increase in exporting and the great success of Argentina's wine industry. (Wine/Appellations)

This is the name given to raw cream of tartar crystals found in chunks adhering to the sides and bottoms of wine tanks. (Wine/Chemistry & Flaws)

One of just two American Viticultural Appellations (AVA) in Arizona, Sonoita is located in Santa Cruz County in the far southern reaches of the state, south of Tuscon, near the border with Mexico. The growing area is surrounded by three mountain ranges, and plantings are between 45000 and 5000 feet above sea level, among the highest in the US. There are more than 200,000 acres planted here; varieties include Cabernet Sauvignon; Cabernet Franc; Merlot; Pinot Noir; Sangiovese, Viognier and Chardonnay. (Wine/Appellations)

Armagnac is a district in southwestern France which is known, not for the grapes which are grown for table wine, but those grown for distilling into brandy. The brandy produced is called Armagnac. Although Cognac and Armagnac are produced by almost identical processes, the styles and qualities offen differ. Armagnacs often are more rustic and fruity, Cognacs more nuanced and light. (Wine/Classification & Attributes)

Armenia is one of the oldest wine producing regions in the world. Evidence of wine production dates back to the 9th century BC and the country is believed to be the source of the first cultivated vines over 600 years ago.

During the Soviet Union period, Armenia grew massive amounts of grapes, supplying 25% of the USSR's brandy in the 1980's. Since then, the country remains committed to brandy production but there has been a renewed interest in wine. There has been a recent movement to revive ancient winemaking techniques and the country is experiencing an increasing uptick in quality.

Though there are no legal appellations, there are six major winemaking regions. Wineries often source grapes from all over Armenia, producing wine sometimes called "Armenian Soup" rather than terrior driven wines. (Wine/Appellations)

Armillaria is a soil fungus, harbored by oak roots which is particularly devastating to grape vines. If a grower plants new vineyard in a field which had previously held oak trees, he must fumigate the soil prior to planting, lest the residual Armillaria (Oakroot Fungus) kill his new vines within a year or two. (Wine/Other)

Arneis means rascal in Piedmontese dialect, referring to its wily growing habits. Occasionally called 'White Barolo', this flagship white grape of the region was traditionally used for blending with and softening Nebbiolo based wines. Nowadays it shines in a varietal wine that offers gorgeous pear, apricot, and almond flavors with a generous dose of minerality. These wines tend to be un-oaked and are freshest when drunk young. Try Roero Arneis with tortilla espanola, mild curries, or ham on the bone. (Wine/Grapes)

Aroma is the smell or fragrance from wine which has its origin in the grape -- as opposed to "bouquet," which has its origin in the processing or aging methods. (Wine,Beer,Spirits,Sake,Mead/Tasting Terms)

Aroma refers to the scent or odor arising from beverages. (Wine,Beer,Spirits,Sake,Mead/Tasting Terms)

The Arroyo Grande Valley is the moust southerly AVA in San Luis Obispo County and is located in a valley that cuts inland 16 miles from the town of Arroyo Grande. Constant fog and cool ocean winds make for a cool climate region nearest the coast that specializes in Pinot Noir, Chardonnay, and sparkling wines.

Arroyo Grande Valley’s history of vineyard development dates to 1879. In this year, the Ditmas Family harvested the first wine grapes in the region, and the Arroyo Grande Valley has historically been a grower’s region. However, more and more grapes are being vinified by San Luis Obispo Wineries each year. There are currently a handful of Arroyo Grande Valley wineries that have a reputation for premium quality wine production.

The climate of Arroyo Grande is more diverse than the consistently cool climate of nearby regions. The western part of the AVA is cooled by the Pacific Ocean, and is mainly planted with Pinot Noir and Chardonnay. The more mountainous east has larger temperature swings from day to night, and is home to fuller-bodied grapes like Syrah, Zinfandel and Cabernet Sauvignon.

The terrain of Arroyo Grande is made of sedimentary and volcanic soils over a layer of bedrock known as the Franciscan Complex. The Franciscan Complex is uplifted oceanic and continental crust that was formed over 100 million years ago. (Wine/Appellations)

The Arroyo Seco AVA, established in 1983, is located in the southeastern portion of Monterey County; the towns of Soledad and Greenfield are the principal hamlets in this district. This is a diverse territory, as the western boundaries are defined by the Santa Lucia Highlands range; gaps in the range mean that coastal breezes pass through the vineyards, moderating temperatures, providing long hang time for the grapes. The AVA is named for a local creek that brings moisture (often via melted snow) to the area, ensuring balanced growing conditions. Just over 7000 acres of vines are planted on sandy loam soils; vineyards are situated between 170 to just over 2000 feet. Principal varieties include Chardonnay, Cabernet Sauvignon, Pinot Noir and Merlot, with small plantings of such grapes as Grenache, Gewurztraminer and Barbera. (Wine/Appellations)

Sauvignon blanc based wines, especially Pouilly-Fumés, Sancerres or New Zealand will recall asparagus. Many beers afflicted by dimethyl sulfide (DMS), will have the off-putting aroma of boiled asparagus. (Wine,Beer,Spirits,Sake,Mead/Tasting Terms)

Located within Nemea, one of Greece's premier wine-producing regions on the Peloponnese peninsula, the Asprokambos Valley is regarded as the prime source for Greek Rosé. Being one of the cooler climates in Greece and more humid and foliage covered, it is often said to be Loire-like. Agriorgitiko is the premier grape of the region, where is makes fruity, light, and refreshing rosé wine. Try it with mild Greek cheeses. (Wine/Appellations)

Assemblage is the blending together of component wine lots to form a final composite intended for bottling, for aging, for sparkling wine production or for some other use by the winemaker. Also the name given to formal membership conclaves of the wine fraternity "Knights of the Vine." (Wine,Beer,Spirits,Sake,Mead/Production)

Asti (often referred to as Asti Spumante) became a DOC in 1967 and was elevated to DOCG status in 1993. It is a sweet, low alcohol, fully sparkling wine made from Moscato grapes around the town of Canelli in Piedmont. Over 22,000 acres are devoted to production and a whopping 8.5 million cases are produced annually.

The wine has its origins with Carlo Gancia, who did a stint with Champagne producers in Reims in the mid 1800s. He brought the production methods back to Piedmont and produced a sweet style of sparkler based on Muscat. Modern versions use the Charmat method as opposed to Methode Champenoise. Returning U.S. servicemen from World War II brought back a taste for Asti and demand boomed, particularly in the United States. The rapid increase in production dropped standards; however, and the wine got a bit of a bum rap as sweet and simple.

The last 20 years have seen a resurgence, and quality is now higher than ever. The wines are incredibly aromatic with floral peach and apricot flavors. Zesty acidity balances a more moderate level of sweetness and the wines make for an affordably delicious aperitif or pairing to Asian foods. Mondoro, Gancia, and Martini & Rossi are among the big dependable producers, but a raft of smaller estates are making truly eye-opening versions. (Wine/Appellations)

Italy's largest producing appellation is Asti Spumate. Asti, a UNESCO World Heritage Site is located in southeastern Piedmont and produces a sweet and sparkling wine full of apricot, peach and honey flavors. Asti Spumante is made from Moscato Bianco, known in France as Muscat Blanc a Petits Grains. Enjoy this wine with cheese or cookies as an aperitivo or dessert wine.

This wine is not to be confused with the similar Moscato d'Asti of the the same region. Asti Spumante is 7-9.5% alcohol by volume and truly sparkling whereas Moscato d'Asti has a lower ABV and is only slightly sparkling or 'frizzante'. Both wines are carbonated in the Charmat method.

Though Asti Spumante wines are usually not vintage dated, high consumption rates mean that most bottles found on the shelf are of the most recent vintage. (Wine/Appellations)

Astringency is a sensation of taste, caused by tannins, which is best described as mouth-drying, bitter, or puckery. (Wine,Beer,Spirits,Sake,Mead/Tasting Terms)

Atlas Peak is a sub-region of Napa County, and the name refers to one of the highest mountains in the area, with an elevation of 2,663 feet. Atlas peak is at the southern edge of the Vaca Mountains, which form the eastern flank of the Napa Valley. Vineyards here are thus significantly higher in elevation than those on the valley floor, resulting in cooler temperatures. As such the resultant wines are firm, classic styles with pronounced acidity and less of the power and forward fruit of their valley floor cousins.

Cabernet Sauvignon is king here and accounts for well over half of the vineyard plantings, with Zinfandel, Merlot, Syrah, and Sangiovese rounding out the reds. Atlas Peak's white wines are almost exclusively made from Chardonnay. While many wineries purchase Atlas Peak fruit, Antica Napa Valley (Antinori) and Atlas Peak Vineyards are the largest and most visible of the wineries located within the district itself. (Wine/Appellations)

Atmosphere is a unit of measure for pressure inside a bottle of sparking wine or Champagne. One atmosphere equals 14.7 pounds per square inch, the standard atmospheric pressure at sea level in the world. Commercial sparkling wines commonly contain 4 to 6 atmospheres of CO2 pressure at room temperature. (Wine,Beer/Chemistry & Flaws Other)

Attenuation is a measurement of the conversion of sugars into alcohol by fermentation (a percentage), where a high attenuation implies a greater conversion hence a drier and more alcoholic beer. (Beer/Chemistry & Flaws)

The Augusta AVA is located in eastern central Missouri; it was the first AVA, established in 1980. This is a very small zone, covering only 15 square miles at a bend in the Missouri River. Vineyards are at lower elevations near the river; soils are often river silt. This area has wine roots that date back to the 1860s, as Missouri was one of the most prominent wine states prior to the Civil War. Today, hybrid grapes, such as Vidal, Chambourcin, Norton and Seyval Blanc dominate the plantings, while there is also a bit of Chardonnay. The best examples of Norton have excellent richness, medium-weight tannins and are structured for several years of aging. (Wine/Appellations)

Aurore is a hybrid grape variety produced in the 19th century by French nurseryman Albert Seibel and still used, especially in the eastern U.S., for sparkling wine production. It is sometimes spelled Aurora. (Wine/Grapes)

Auslese is a German word meaning "selection." In German wine law, auslese has a specific meaning which requires that the wine be made only from selected bunches of grapes, riper than those others which were discarded. (Wine/Classification & Attributes)

When a beverage is referred to as "austere" it is usually meant to say that the beverage is a bit stern or severe. Other descriptors often used interchangeably include, "tight" or "closed". It is usually used to indicate high tannin and acidity that will improve with age or decanting. Some use the term austere not in reference to its tannins or "tightness" but to imply a beverage that may be more challenging to embrace hedonically. (Wine,Beer,Spirits,Sake,Mead/Tasting Terms)

Australia and New Zealand, taken together. (Wine/People and Places)

If Australia had access to unlimited water, they would become the world’s dominant force in wine production. Even without it, they manage to produce a vast amount of premium wine from regions as diverse as the hot and dry Hunter Valley to the cool island vineyards of Tasmania.

South Australia, a vast region covering the center portion of the southern half of the continent, produces sixty percent of the country’s wine. While quite a bit of bulk wine is produced here, so is Grange, a wine sought after by collectors the world over. The regions of Barossa and Coonawarra are both located here, as are the less well-known but equally impressive Clare Valley, Eden Valley, and McLaren Vale. Cabernet Sauvignon, Shiraz, and Semillon are the major players.

New South Wales is known the world over for Hunter Valley Shiraz and its long-lived Semillon. Southcorp, the group which owns Penfolds, Lindemans, and
Seppelt, is based here, as is Rosemount Estate. It is standard practice for these large conglomerates to use fruit from more than one wine district. If they do, they must default to the “umbrella”zone of Southeastern Australia, which covers New South Wales, South Australia, and Victoria.

Victoria is famous for dessert wine ( Brown Brothers Late Harvest Muscat), sparkling wine (Chandon’s Green Point), Chardonnay (Mitchelton), Marsanne (Chateau Tahbilk’s of Goulburn Valley), and Pinot Noir (Coldstream Hills, of Yarra Valley.)

Besides the mythological Devil, Tasmania is known as a producer of fine sparkling wine from the Pipers Brook region. This fruit is highly sought after by sparkling wine producers in mainland Victoria as well. Way out west, the vineyards of Western Australia provide a selection of wines slightly lighter on their feet than their neighbors to the east.

To the U.S. consumer, the wines of Australia have already achieved a solid reputation for value. The common wisdom seems to be that Australian wines offer great value in the marketplace and tend to be very consistent. In general terms, these assumptions are correct. The Australian wine industry did a great deal to help pioneer the methods that brought mechanization and improved quality control to large-scale commercial viticulture. As the Australian industry is (in quantity) dominated by a handful of very large wineries with a great interest in export markets. This has meant that the world has received Australian wines of both consistently high quality and attractive prices.

There has, however, been a sea change in Australian viticulture. Aussie wines have gone decidedly upscale. As the large firms have gained acceptance in export markets for Australian wines, many of the country's hundreds of boutique producers have begun to export as well, and none of the varietals they produce has made a bigger splash than Shiraz. While Australia certainly produces fine varietals of all stripes, the world has woken up to its Shiraz in particular. Big, rich, and intense, Aussie Shiraz is a wine like no other in the world, and while being one of the world's acknowledged great originals, it is immensely enjoyable in youth. Consumers at any level of the market can find great pleasure in it. Beyond Shiraz, Australia is also making world class Cabernet, Chardonnay, Riesling, Semillon, Grenache, and Dessert Wines.

While the selection of Aussie wines available in the U.S. has never been wider, quantities can still be a problem. The most coveted boutique producers sell out quickly. Savvy consumers will need a plan to acquire show wines such as Grange, Henschke, or Clarendon Hills. Fostering a relationship with a quality retailer will virtually be a prerequisite, but the wines are well worth the effort. Any would make a welcome addition to a well-stocked cellar. While these wines are indeed getting more and more expensive, prices are still quite reasonable when compared to the shenanigans going on in Bordeaux or Burgundy, particularly when one considers the limited quantities in question.

If you don't have the inclination to play the allocation game, there are still a number of outstanding wines to be found from Australia that are made in large quantities, including wines from the coveted trilogy of Shiraz, Cabernet, and Chardonnay. Additionally, most prices are still quite reasonable. On the other hand, when it comes to less popular varietals such as Semillon or Riesling, the wines can be almost embarrassingly cheap.

Key Aussie Varietals & Wine Styles

Shiraz: Shiraz has been the most widely planted red grape in Australia since the 19th century, when cuttings were brought from Rhône Valley Syrah vines in France. Shiraz prospers in many Australian wine-producing regions and the country has at its disposal a healthy amount of old Shiraz vines producing spicy, concentrated wines in the same manner as old vines produce the finest northern Rhône wines. Penfold's Grange, made since the 1950s, has garnered a reputation as one of the world's greatest wines, and has served as a role model for the heights that Shiraz can achieve within Australia. In recent years U.S. consumers have woken up to the greatness of Australian red wines and Shiraz wines in particular. This has driven prices of super premium wines up to and beyond the $100 mark. While the new boutique wines are generating a great deal of interest at the high end, prices have not increased for all Shiraz across the board (as has happened with California Cabernet.) The large firms are still making extremely attractive Shiraz at very reasonable prices and Australian red wine is still at the very top of the "value for money" list.

Cabernet Sauvignon & Merlot: Until the last decade, the average Australian wine drinker would place a greater emphasis on Cabernet Sauvignon than Shiraz. This may sound surprising to others around the world who think of Australia and Shiraz as being virtually synonymous, but, as is often the case, familiarity can breed contempt. Shiraz dominated Australian viticulture well into the 60s and 70s, yet it was thought of more as a rustic, indigenous wine (California Zinfandel, anyone?). World class meant mastering Cabernet Sauvignon, and so Australia blindly followed the worldwide Cabernet phenomenon. It was only through the intense international praise lavished upon Aussie Shiraz that the Australians themselves have begun to rediscover their national grape. What happened in the meantime however, was the creation of a new national wine style, Cabernet Sauvignon.

Australia actually adopted Cabernet at an early stage of its development as a quality wine producer, and Merlot is now increasingly popular. Cabernet and Shiraz blends found favor and acclaim before the more classical Bordeaux blend of Cabernet and Merlot. With Merlot vines now bearing fruit in the cooler regions of Australia, Merlot varietal wines and Bordeaux blends are appearing on the marketplace in commercial quantities. The sources of Australia's finest Bordeaux varietal wines are the country's cooler regions, notably Coonawarra, Margaret River, and the upcoming Padthaway region, although the Barossa Valley produces rich Cabernets with higher alcohol levels and richer flavors. In relation to premium California wines, Aussie Cabernets will often have a more restrained character, sporting 12-13% alcohol, though they are distinctly New World in their fruity generosity of flavors.

Chardonnay: Australia is home to some of the world's outstanding Chardonnays and a huge volume of competitively priced, competently made bottlings. Most fighting varietal brands will carry the wide ranging South Eastern Australia appellation that plays host to many of the country's viticultural districts, though premium estate wines will carry such familiar appellations as Padthaway, McLaren Vale, and Eden Valley, to name but a few. In recent years Australians have had a rethink about Chardonnay styles. The fashion is now for cooler climate areas, far less oak influence, and more vibrant citrus fruit flavors. The cool Padthaway region is now closely associated with this fresher style of Australian Chardonnay. Many wines now proudly state on the label that they are unwooded. With Australia at the forefront of technological advancement in viticulture and enology, and driven by a diversity of enormous commercial exporting producers and boutique wineries, Aussie Chardonnays will continue to compete effectively for the attention of U.S. consumers.

Semillon: While Semillon outside Australia is best known as the "other" grape in white Bordeaux and an essential component in Sauternes, inside Australia it is justly famous for making exceptional and distinctive white table wines. The style was pioneered in the warm Hunter Valley near Sydney, where the wines are typically unoaked. Taping into a young bottle, the novice consumer would be pardoned for asking what all the fuss is about. Young Hunter Semillons tend to be reserved and crisp with a linear acidic backbone. In five to ten years, however, the wines begin to develop outrageous waxy, lanolin-like flavors and deep colors while retaining their firm acidic structures. They continue to age for years, with tasty 30 and 40 year-old examples being not unheard of. The wines of Lindemans in particular typify this style. For those without the cellar-patience required, an increasing number of oaked Semillons have been on offer as of late, from the Barossa Valley as well as the Hunter. These versions are much more developed on release, but don't seem to work quite as well with food as their more traditional counterparts. Nonetheless, either version provides a welcome respite from yet another Chardonnay. At present, fine Semillon is amazingly underpriced.

Riesling: Though many wine drinkers think of Australia as a hot and dusty country (correctly), there are a handful of regions which do quite well with Riesling. The Eden and Clare Valleys, in particular, produce an exceptional style. These wines tend to feature great underlying acidity allied to solid ripeness levels. Flavors tend to be very precise with a classic, pithy, lime-like quality. All but the cheapest commercial wines are dry and most age quite well. Being unoaked, they pair brilliantly with food. Like Semillon, they are grossly under appreciated, particularly in the U.S., and fine examples can be had for laughable prices. They cannot be recommended highly enough.

Dessert Wines: Quality fortified wine industries cannot be started overnight, as aged stocks of fortified wine are required for blending the final product. Australia used to be a nation of fortified sweet wine drinkers before the modern wine boom started. To this day many of Australia's top producers are those firms with a century or more of history in making sweet fortified wines.

Australian tawny 'port' is sometimes compared to Portuguese tawny Portos, though they have their own distinctive identity and are generally made in a sweeter, richer style. In many ways the finest Australian tawnies show a greater degree of complexity than the wood-dominated Portuguese originals. At the pinnacle of Australian sweet wines, however, are the nectarous Liqueur Muscats and Tokays. These extraordinary wines take their place among the most exquisite dessert wines of the world. Reduced and concentrated by long periods of aging in old wood barrels, these wines tend to be thick and rich with mind boggling aromatics and great complexity of flavor. Vintage ports are also produced in Australia, frequently from the Shiraz grape variety. They are bold and fruity, requiring some cellaring, though in no way comparable to Portuguese Vintage Portos.

Sparklers: The Australian wine industry manages to make Methode Champenoise wines of serious quality at prices that would make Champagne producers turn as green as their unripe grapes. Fruity, generous wines that can show fine yeasty notes often associated with more expensive wines, typify the Australian sparkling wine style. Nearly all Aussie sparklers use Champagne grape varieties (Pinot Noir and Chardonnay) and most can be purchased quite reasonably. An esoteric specialty that is unique to Australia is Sparkling Shiraz. This is a fruity red sparkling wine that has flavors more commonly associated with Shiraz red table wines. Few examples are imported, but more adventurous drinkers may wish to seek them out. (Wine/Appellations)

Although Austria is not among the top fifteen wine producing nations in the world (it ranks 18th), it has received a great deal of attention as of late. Much of this has to do with its signature white wine, Grüner Veltliner, a medium-bodied, aromatic, sleek white with very good natural acidity. As consumers are looking for wines to accompany fusion and other healthy cuisines, Grüner has been a natural fit.

Austria is primarily a white wine nation (two-thirds of vineyards are planted to white varieties); other successful whites include Riesling, Chardonnay and Pinot Blanc (known as Weissburgunder). Some of the greatest Austrian wines are the remarkable dessert wines made from Riesling, Muskat and other varieties. The most exclusive of these are trockenbeerenauslese, which are incredibly rich with exotic honey, raisin and caramel flavors, moderate sweetness and the structure to age for decades. The best of these are highly limited (they are only produced in exceptional years) and expensive, costing as much as $75-$100 per half bottle.

Red wines include Zweigelt, Blaufrankisch and Blauburgunder (Pinot Noir). Reds in Austria have higher acidity as well as more herbal notes than many other reds from around the globe; this may account for their limited sales, despite the excellent quality and their structure for aging. Austrian reds are best accompanied by traditional Spätzle and Schnitzel but pair well with many American favorites such as roast turkey and rich salmon preparations. (Wine/Appellations)

The Aviation Cocktail is one of those with a mysterious past. We really don't know who first created it but, according to David Wondrich's Imbibe!, it was first printed in a 1916 book by Hugo Ensslin called Recipes for Mixed Drinks. The drink has remained popular over the years and recently became one of the classics for aficionado imbibers to try.

Until recently, the Creme de Violette was often left out of the mix, but even the smallest amount of the liqueur adds floral complexity and color to the cocktail. (Spirits/Cocktails)

The Awatere Valley is the most georgraphically distinct sub-region of Marlborough at the top of New Zealand's South Island. It lies south of the Wairau Valley and stretches inland from the sea. This sub-region is cooler, drier, and windier and as the valley progresses south, it provides higher elevations. This results in lower yields that produce aromatic Pinot Noir and intensely varietal Sauvignon Blanc, which are the mainstays. (Wine/Appellations)

The Awatere Valley is the most georgraphically distinct sub-region of Marlborough at the top of New Zealand's South Island. It lies south of the Wairau Valley and stretches inland from the sea. This sub-region is cooler, drier, and windier and as the valley progresses south, it provides higher elevations. This results in lower yields that produce aromatic Pinot Noir and intensely varietal Sauvignon Blanc, which are the mainstays. (Wine/Appellations)

See leaf axil. (Wine/Other)

Dual-use hop with fresh, spicy, tropical fruit aromas of mango, pineapple, and tangerine along with pine. The same character continues to the palate with a spicy mango & pineapple mixture. Used in IPAs, DIPAs, APAs, Saisons, and some wild sours. Commercial examples of Azacca include: Oxbow Grizacca, Founders Azacca IPA, Cigar City Azacca IPA. (Beer/Hops)