Wine Glossary

Common wine terms

• Mevushal: Wine that has been flash-heated so it keeps its kosher status even when handled or served by anyone. A good choice when non-observant guests may pour.
• Non-mevushal: Wine that has not been heat-treated. To keep its kosher status, it should be handled and served only by those who are Sabbath-observant.
• Kosher for Passover: Wine made without ingredients that are not permitted on Passover. It can be enjoyed year round, not only during Passover.
• Vintage: The year the grapes were harvested, usually printed on the label.
• Varietal: A wine named after the main grape it is made from, such as Cabernet Sauvignon or Chardonnay.
• Tannins: Natural compounds from grape skins and seeds that give red wine its structure and a drying feel on the palate.
• Terroir: The combination of soil, climate, and place that gives a wine its character.
• Body: How light or full a wine feels in the mouth, from light-bodied to full-bodied.
• Dry: A wine with little or no sweetness.
• Semi-sweet: A wine with a touch of noticeable sweetness, between dry and sweet.
• Sweet: A wine with pronounced sweetness, often enjoyed with dessert or on its own.
• Oak: Flavors such as vanilla, spice, and toast that come from aging wine in oak barrels.
• Decant: To pour wine into another container before serving, which can soften a young red and open up its aromas.