Glossary of Drinking Words

Aeration:

 The process of exposing wine to air, allowing it to "breathe" and release its aromas.

Agricole:

 A style of rum made from fresh sugarcane juice rather than molasses, often produced in the French Caribbean.

Ale:

 A type of beer brewed using a warm fermentation method, resulting in a wide range of flavors and styles.

Amaro:

 An Italian herbal liqueur often consumed as a digestif, characterized by its bitter-sweet flavor profile.

Americano:

 A classic cocktail made with Campari, sweet vermouth, and soda water.

Amontillado:

 A type of sherry that has been aged under a layer of yeast (flor) and then oxidatively, resulting in a nutty, amber-colored wine.

Añejo:

 A term used to describe aged tequila or rum, typically indicating a minimum aging period of one year.

Angel’s Share:

 The portion of a distilled spirit that evaporates during the aging process, typically accounting for a 2-3% loss per year.

Aperitif:

 A light, alcoholic drink served before a meal to stimulate the appetite.

Appellation:

 A legally defined and protected geographical area used to identify where grapes for a wine are grown.

Armagnac:

 A type of brandy produced in the Armagnac region of France, made from specific grape varieties and aged in oak barrels.

Astringency:

 A mouth-drying sensation caused by tannins, often experienced when drinking wine or certain spirits.

Back:

 A non-alcoholic beverage served alongside a shot of liquor, intended to be sipped between sips of the spirit.

Barleywine:

 A strong, full-bodied ale with a high alcohol content and malt character, often aged for an extended period.

Barrel Aging:

 The process of storing a spirit, wine, or beer in wooden barrels to develop complex flavors and characteristics.

Barrel Proof:

 A term used to describe a spirit bottled directly from the barrel without dilution, resulting in a higher alcohol content.

Barrique:

 A French term for a small oak barrel used for aging wine, typically with a capacity of 225 liters.

Bartender:

 A person who mixes and serves alcoholic drinks at a bar.

Batonnage:

 A winemaking technique involving stirring the lees (dead yeast cells) during aging to add richness and complexity.

Bière de Garde:

 A French farmhouse ale traditionally brewed in the winter and spring, characterized by its malt-forward profile and cellar-like flavors.

Biodynamic:

 A holistic approach to farming, which includes organic practices and considers the vineyard as an interconnected ecosystem.

Bitters:

 A concentrated, highly aromatic liquid made from infusing herbs, spices, and other botanicals in alcohol, used in small amounts to add complexity to cocktails.

Blanc de Blancs:

 A Champagne or sparkling wine made exclusively from white grapes, typically Chardonnay.

Blanc de Noirs:

 A Champagne or sparkling wine made exclusively from black grapes, typically Pinot Noir and/or Pinot Meunier.

Blanc:

 A term meaning "white" in French, often used in the names of white wines or grape varieties.

Blend:

 A mixture of different grape varieties, regions, or vintages to create a harmonious wine or spirit.

Body:

 A term used to describe the weight and mouthfeel of a drink, often wine or spirits.

Bottle Aging:

 The process of allowing a wine to mature in the bottle, enabling the development of complex flavors and aromas over time.

Bourbon:

 An American whiskey primarily made from corn and aged in new, charred oak barrels.

Brandy:

 A distilled spirit made from fermented fruit juice, most commonly grapes.

Cabernet Sauvignon:

 A popular red grape variety known for producing full-bodied wines with flavors of black currant and bell pepper.

Calvados:

 A French apple brandy produced in the Calvados region of Normandy.

Cask Strength:

 A term used to describe a spirit bottled directly from the cask without dilution, resulting in a higher alcohol content.

Champagne:

 A sparkling wine produced exclusively in the Champagne region of France, made primarily from Chardonnay, Pinot Noir, and Pinot Meunier grapes.

Chardonnay:

 A versatile white grape variety used to produce a range of wine styles, from crisp and unoaked to rich and buttery.

Chartreuse:

 A French herbal liqueur made by Carthusian monks, available in both green and yellow varieties.

Chaser:

 A drink consumed immediately after a shot of hard liquor, usually to mask the strong taste.

Claret:

 A British term for a red Bordeaux wine.

Cocktail:

 A mixed drink typically containing a spirit, mixer, and other flavorings.

Cognac:

 A type of brandy produced in the Cognac region of France, made from specific grape varieties and aged in oak barrels.

Collins:

 A family of cocktails made with a base spirit, lemon juice, sugar, and soda water, served in a tall glass with ice.

Corkscrew:

 A tool used to remove corks from wine bottles.

Cuvée:

 A blend or batch of wine, often used to describe a specific bottling or style.

Decanter:

 A glass container used to aerate and serve wine, allowing sediment to separate from the liquid.

Demi-Sec:

 A term used to describe a wine with a moderate level of sweetness, typically found in Champagne or sparkling wine.

Digestif:

 An alcoholic beverage consumed after a meal to aid digestion, often rich and sweet in flavor.

Dirty:

 A term used to describe a cocktail, typically a martini, made with olive brine for a salty flavor.

Distillation:

 The process of separating alcohol from a liquid mixture by heating and cooling.

Distillation:

 The process of separating and concentrating the alcohol in a fermented liquid through heating and cooling.

Dry:

 A descriptor for a wine or cocktail with little to no residual sugar, often used to indicate a less sweet taste.

Eau de Vie:

 A clear, colorless fruit brandy produced by fermenting and distilling fruit juices.

Eisbock:

 A strong, dark German lager created by partially freezing the beer and removing the ice to concentrate the flavors and alcohol content.

En Rama:

 A term used to describe unfiltered and minimally treated sherry, bottled directly from the cask for a fresher, more intense flavor.

Fermentation:

 The chemical conversion of sugars into alcohol by yeast.

Fernet:

 A type of Italian amaro with a bitter, herbal flavor profile, often consumed as a digestif.

Finings:

 Substances added to wine or beer to help clarify and stabilize the liquid by removing suspended particles.

Fizz:

 A family of cocktails that contain a base spirit, citrus juice, sugar, and soda water, served over ice.

Flute:

 A tall, narrow glass used for serving sparkling wine, designed to preserve carbonation and showcase the wine’s bubbles.

Fortified Wine:

 A wine that has had a spirit, usually brandy, added during or after fermentation, resulting in a higher alcohol content and distinctive flavor.

Foudre:

 A large wooden barrel, typically used for aging wine or beer, with a capacity ranging from 1,000 to 15,000 liters.

Garnish:

 An edible decoration added to a drink, such as fruit or herbs.

Gimlet:

 A classic cocktail made with gin or vodka, lime juice, and simple syrup.

Gin:

 A distilled alcoholic beverage flavored with botanicals, including juniper berries.

Gueuze:

 A Belgian sour beer made by blending young and old Lambics, then allowing them to undergo a secondary fermentation in the bottle.

Highball:

 A type of cocktail served in a tall glass, typically with a spirit, ice, and a non-alcoholic mixer.

Hogshead:

 A large barrel used for aging wine or spirits, typically with a capacity of 225-250 liters.

Ice Bucket:

 A container used to keep ice cubes or crushed ice cold and easily accessible for drink preparation.

Irish Whiskey:

 A whiskey produced in Ireland, typically made from a blend of malted and unmalted barley and aged in wooden barrels for at least three years.

Islay:

 A Scottish island known for its distinctive peaty, smoky whiskies.

Jigger:

 A measuring tool used by bartenders to pour accurate amounts of liquid.

Julep:

 A family of cocktails, most famously the Mint Julep, made with a base spirit, sugar, and fresh mint, served over crushed ice.

Lager:

 A type of beer brewed at low temperatures, usually light and crisp in flavor.

Lambic:

 A Belgian sour beer spontaneously fermented by wild yeast and bacteria, often aged in wooden barrels and blended or flavored with fruit.

Lees:

 The sediment, primarily consisting of dead yeast cells, that settles at the bottom of a fermenting vessel during winemaking or brewing.

Legs:

 The rivulets of liquid that cling to the sides of a glass after swirling, used to assess the alcohol content and viscosity of a wine or spirit.

Liqueur:

 A sweet, flavored spirit, typically made by infusing or macerating fruits, herbs, or spices in alcohol and adding sugar.

Long Finish:

 A term used to describe a wine or spirit with a lingering aftertaste, often indicative of high quality.

Maceration:

 The process of soaking crushed grapes, fruit, or other botanicals in a liquid to extract flavors, colors, and tannins.

Madeira:

 A fortified wine produced on the island of Madeira, known for its distinctive oxidized character and high acidity.

Malolactic Fermentation:

 A secondary fermentation process in winemaking that converts malic acid to softer lactic acid, often used to reduce acidity and create a smoother, creamier mouthfeel.

Malt:

 A grain, often barley, used in brewing and distilling, which has been soaked, germinated, and dried.

Manhattan:

 A classic cocktail made with whiskey, sweet vermouth, and bitters.

Marc:

 A French pomace brandy, similar to Italian grappa, made from the skins, seeds, and stems left over from winemaking.

Mash:

 The mixture of crushed grains and hot water used in brewing or distilling to extract fermentable sugars.

Mead:

 An alcoholic beverage made by fermenting honey and water, often flavored with

Merlot:

 A popular red grape variety known for producing medium to full-bodied wines with flavors of plum and black cherry.

Methuselah:

 A large-format wine or Champagne bottle with a capacity of six liters, equivalent to eight standard bottles.

Mezcal:

 A distilled alcoholic beverage made from the agave plant, similar to tequila but produced in different regions of Mexico and with a distinctive smoky flavor.

Microbrewery:

 A small brewery that produces limited quantities of beer, often with a focus on unique flavors and artisanal techniques.

Mixer:

 A non-alcoholic beverage used to dilute and flavor a cocktail, such as soda or fruit juice.

Mojito:

 A classic Cuban cocktail made with white rum, lime juice, sugar, mint, and soda water.

Mulled Wine:

 A warm, spiced wine typically made with red wine, sugar, and a blend of spices such as cinnamon, cloves, and nutmeg.

Neat:

 A term used to describe a spirit served straight from the bottle without any mixers, ice, or water.

Negroni:

 A classic Italian cocktail made with gin, sweet vermouth, and Campari.

Oaky:

 A flavor descriptor often used for wines or spirits aged in oak barrels, referring to the woody, vanilla, or spicy notes they can acquire.

Oenology:

 The science and study of wine and winemaking.

Old Fashioned:

 A classic whiskey cocktail made with sugar, bitters, and a citrus twist, served over ice.

Oloroso:

 A type of sherry aged oxidatively, resulting in a darker, nuttier wine with a higher alcohol content.

Organic:

 A term used to describe wines or spirits produced without the use of synthetic chemicals, such as pesticides or herbicides.

Oxidation:

 A chemical reaction that occurs when wine or spirits are exposed to oxygen, often resulting in changes in color, flavor, and aroma.

Pechuga:

 A type of mezcal distilled with a raw chicken or turkey breast suspended in the still, imparting a savory, umami character to the spirit.

Pét-Nat:

 Short for Pétillant Naturel, a naturally sparkling wine made using the ancestral method, in which the wine is bottled before the primary fermentation is complete.

Pilsner:

 A type of pale lager beer, characterized by its golden color, crisp flavor, and light body.

Pinot Grigio:

 A popular white grape variety known for producing light, crisp wines with citrus and green apple flavors.

Pinot Noir:

 A red grape variety known for producing elegant, medium-bodied wines with flavors of red fruit and earth.

Port:

 A fortified wine produced in the Douro Valley of Portugal, typically sweet and often served as a dessert wine.

Proof:

 A measurement of the alcohol content in a beverage, where the proof is double the percentage of alcohol by volume (ABV).

Quinquina:

 An aromatized wine fortified with quinine, used as an aperitif or cocktail ingredient.

Rancio:

 A term used to describe the unique, nutty, and oxidized flavor profile that develops in certain fortified wines and spirits as they age.

Reposado:

 A term used to describe tequila or rum that has been aged for a short period, typically between two months and one year.

Riesling:

 A white grape variety known for producing aromatic wines with high acidity, ranging from bone-dry to sweet.

Rosé:

 A type of wine made from red grapes, but with minimal skin contact during fermentation, resulting in a pinkish hue.

Rum:

 A distilled alcoholic beverage made from sugarcane byproducts, such as molasses, or directly from sugarcane juice.

Sake:

 A Japanese alcoholic beverage made from fermented rice, typically served warm or chilled.

Sangria:

 A popular Spanish drink made with red wine, fruit, and sweeteners, typically served chilled.

Sauvignon Blanc:

 A white grape variety known for producing crisp, refreshing wines with flavors of citrus, gooseberry, and grass.

Sazerac:

 A classic New Orleans cocktail made with rye whiskey, sugar, absinthe, and Peychaud’s bitters.

Scotch:

 A whisky produced in Scotland, typically made from malted barley and aged for a minimum of three years.

Screw Cap:

 A type of closure used on wine bottles as an alternative to traditional corks.

Shaker:

 A container used by bartenders to mix cocktails by shaking the ingredients together with ice.

Sherry:

 A fortified wine produced in the Jerez region of Spain, ranging from dry and crisp to sweet and nutty.

Sidecar:

 A classic cocktail made with cognac, orange liqueur, and lemon juice.

Single Malt:

 A term used to describe a whisky made from malted barley and produced at a single distillery.

Solera:

 A system used for aging and blending wines or spirits, in which younger liquids are gradually mixed with older ones for consistency and complexity.

Sommelier:

 A trained and knowledgeable wine professional, often working in fine-dining establishments.

Sour:

 A family of cocktails made with a base spirit, citrus juice, and a sweetener, often including an egg white for a frothy texture.

Sparkling Wine:

 A wine with significant levels of carbon dioxide, giving it a fizzy texture. Champagne is a famous example of sparkling wine.

Speyside:

 A region in Scotland known for its whiskies, characterized by their fruity, floral, and often honeyed flavors.

Split:

 A small-format wine or Champagne bottle with a capacity of 187.5 milliliters, equivalent to one-quarter of a standard bottle.

Syrah/Shiraz:

 A red grape variety known for producing bold, full-bodied wines with flavors of black fruit, pepper, and spice.

Tannins:

 A group of compounds found in grape skins, seeds, and stems, which can give wine a dry, puckering sensation in the mouth.

Tequila:

 A distilled alcoholic beverage made from the blue agave plant, primarily produced in the region around the city of Tequila, Mexico.

Terroir:

 The unique combination of environmental factors, such as climate, soil, and topography, that influence the flavor and character of a wine or spirit.

Terroir:

 The unique combination of factors, including soil, climate, and geography, that influence the flavor and characteristics of a wine.

Tiki:

 A style of cocktail originating in the mid-20th century, characterized by tropical flavors and elaborate garnishes.

Twist:

 A thin strip of citrus peel, typically used as a garnish for cocktails.

Varietal:

 A wine made primarily from a single grape variety.

Vermouth di Torino:

 A protected designation of origin (PDO) for vermouth produced in the Piedmont region of Italy, characterized by a specific set of production standards and ingredients.

Vermouth:

 An aromatized, fortified wine flavored with various botanicals, used as an ingredient in cocktails or served as an aperitif.

Vermouth:

 An aromatized, fortified wine flavored with various botanicals, used as an ingredient in cocktails or served as an aperitif.

Vesper:

 A classic cocktail created by Ian Fleming in the James Bond novel, Casino Royale, made with gin, vodka, and Kina Lillet (or a substitute like Cocchi Americano).

Vieux Carré:

 A classic New Orleans cocktail made with rye whiskey, cognac, sweet vermouth, Benedictine, and bitters.

Vintage:

 The year in which a wine’s grapes were harvested.

Vodka:

 A clear, distilled alcoholic beverage originating from Russia and Poland, typically made from fermented grains or potatoes.

Whisky/ Whiskey:

 A distilled alcoholic beverage made from fermented grain mash, aged in wooden barrels. The spelling varies depending on the country of origin.

Wine:

 An alcoholic beverage made from fermented grape juice, typically categorized as red, white, or rosé.

XO:

 A term used to describe cognac or brandy that has been aged for a minimum of six years, indicating "extra old."

Zinfandel:

 A red grape variety, used to produce bold, fruit-forward wines, as well as the popular blush wine called White Zinfandel.