Federally recognized wine growing regions called American Viticultural Areas. Regulations require that if a wine is labeled with a specific AVA, 85% of those grapes must be derived from that region and the completion of the wine must be done in the state in which the AVA resides.

Factors that influence the complete natural environment in which wine grapes are grown, including but not limited to: soil, climate and topography.

The oldest method of sparkling wine making, also known as the “ancestral method.” Wine is bottled during initial fermentation. This is lightweight and rustic compared to champagne. Pet Nat is not meant to age - drink young!

A wine making technique applied to light and medium body red wines. Grapes undergo an initial fermentation in a sealed tank filled with carbon dioxide and whole, intact grape clusters. Fermentation begins from the inside of the grape resulting in a light, fruity red wine with low tannins.

A sensation of the weight and fullness of the wine in your mouth. Wines can be light, medium or full bodied.

A structural characteristic of red wine that is derived from the grape skin, causing your mouth to feel dry.

The winemaking process that turns grape juice into alcohol.

The amount of sugar left in the wine after the fermentation process is complete. All wines fall on a scale of sweetness from dry (no residual sugar), off-dry, medium, sweet, and very sweet (typically fortified wines).

Another term for the type of grape used to make a wine, ex: chardonnay, viognier, cabernet sauvignon, merlot, petit Verdot.

Referring to a bottle of wine that contains a cork that is spoiled- exuding a wet cardboard scent.

Pouring wine from the bottle to another vessel (typically a decanter) to allow for aeration and separation of any sediment.

Describes a wine in which fruit flavors and aromas are dominant based on the winemaking style of the grape. Fruit-forward does not describe the sweetness of a wine.

Droplets of wine that form on the inside of the wine glass that occurs when the alcohol evaporates. Legs are not an indication of quality, but can actually tell you some key facts about your wine (alcohol content, sweetness).

A byproduct of winemaking and fermentation, lees are dead yeast cells that drop to the bottom of the bottle or fermentation vessel. Usually, lees are filtered away or disgorged. If wine is aged on "lees," it will develop a creamy, nutty or toasty profile.

This is a French term that refers to the Methode Champenoise (traditional way of making champagne) in which the blended wines comprising the Champagne are bottled and ready for the secondary fermentation in the process. 

This is another step in the process of traditional champagne making. This involves periodically spinning the bottles a quarter turn while the bottle is simultaneously stored pointing downward. This helps any sediment (lees) travel to the neck of the bottle.

Disgorgement is the process of removing the sediment/deposits that have collected in the neck of the bottle during the riddling process. Disgorgement can be done mechanically or by hand, after which a fresh cork is placed.