Buttery
A descriptor used to describe the smell and, sometimes, the flavor of melted butter in a wine, most often in Chardonnay.
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Legs
After a glass of wine is swirled, it often leaves a coating on the inside of the glass that separates into viscous-looking film called legs or tears.
Read MoreMalolactic Fermentation
[ma-loh-LAK-tihk] A biochemical reaction, sometimes called secondary fermentation, where bacteria converts malic acid into lactic acid and carbon dioxide - no alcohol is produced.
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An Invented term, used by California wineries, for Bordeaux-style red and white blended wines.
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A term used for winery or Chateau produced wines that aren't quite the quality necessary to be produced under the primary label.
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The grainy, bitter-tasting deposit sometimes found in wine bottles, most often with older wines.
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