A certified wine expert who often works in a restaurant and specialises in selecting, purchasing, and serving wine.

A wine that is bubbly or fizzy.

When a wine smells or tastes like rosemary, paprika, black pepper, or curry.

Natural compound in wine, that is a byproduct of yeast metabolism and serves as a preservative.

Tasting term for balanced wines.

Wines that taste and smell sweet.

An affordable and decent wine, usually not sparkling or fortified.

Natural compounds found in grape skins, seeds, and stems that provide structure in wine and leave a bitter, dry, and astringent mouthfeel. Typically experienced with red wines. In wine, the sensation is induced primarily by phenolic compounds extracted from grape seeds and skins.

The primary acid in grapes, that encourages aging.

The combination of climate, soil, and topography that influences the characteristics of grapes or fruit and ultimately the wine.

Factors like soil composition, rainfall, sunshine hours, and temperature variations all influence the fruits characteristics.

Wines from different regions with the same grape variety can taste vastly different due to terroir.

Examples: French Pinot Noir vs. Californian Pinot Noir.