A vinegary acid that can be generated through fermentation. In the tiniest of quantities, this acetic acid can contribute elements to a wine that some people consider beneficial to the complexity. Beyond those levels, it is a negative influence and considered to be a fault. Left unchecked, acetic acid bacteria can go on to create Ethyl Acetate in a wine creating an unpleasant sourness.

The presence and/or detectability of one or more acids in a wine. Among the acids typically found in wines are Acetic, Citric, Lactic, Malic, Succinic and Tartaric.

The process of storing wine for an extended period of time with the intent to let it develop greater character. Wineries age some wines in barrel to allow them to soften, develop, and take on characteristics from the barrels themselves. Bottle aging can also be beneficial for some wines assuming that they are of the right composition and are stored in the proper environment. The vast majority of all wines produced will not gain any particular benefit from aging and may actually lose their vitality if left too long.

(aka Garnacha Tintorera, Alicante Bouschet) A very red grape with thick skin and red pulp that yields red juice, Alicante Bouschet tends to be used in blends to contribute color, tannin and complementary fruit flavor. Wines made from this grape alone would tend to be simple, course and lack acidity.

The grape was first created and widely planted in France, where it was cultivated in the 19th century by crossing Grenache and Petite Bouschet. The grape became very popular with growers in California during Prohibition. At that time, grape growers were not allowed to make wine for sale but were allowed to sell grapes to individuals who were still allowed by law to make wine for personal consumption. The thick-skin of the Alicante Bouschet enabled it to be shipped in bulk throughout the United States by train and arrive relatively unscathed.

Confusingly, both Alicante Bouschet and Grenache are sometimes referred to simply as Alicante. It is perhaps a more common moniker for Grenache globally. However, in California, it is always taken to mean Alicante Bouschet so we are going with that usage here.

(aka Albariño) A white grape most famously grown in Spain and Portugal, it typically produces wines of light body, moderate alcohol and generous acidity with pronounced aromas of stone fruit, especially peach. In Portugal, the wine is sometimes treated with carbon dioxide to give it a slight effervescence. It’s characteristics typically result in a refreshing wine that goes well with seafood but should be consumed young.

The 2007 Mokelumne River Albariño from Bokisch Vineyards in Lodi made the San Francisco Chronicle Best 100 Wines of 2008 list. If you would like to explore NorCal Albariño, that would be a great wine to start with.

The degree to which all aspects of a wine are in harmony with each other creating an overall flavor and experience that is greater than the sum of the parts. Balance does not apply only to great or expensive wines. Any wine may be in balance and those that are balanced are almost always more enjoyable to consume.

One type of vessel typically used for aging wine prior to bottling. A roughly cylindrical container, tapered slightly toward each end, made of multiple wood staves held tightly together and around two flat, circular end pieces by two or more hoops. Barrels are water tight but not entirely air tight which allows for some evaporation and oxidation of the contents. There is a single hole in one side, sealed with stopper or “bung,” that is used to extract small amounts of the contents for testing and also to add more liquid to the barrel as the existing contents evaporate. Time in wood, typically oak, barrels is an essential part of the development process for many wines and the barrels can contribute a number of interesting and important elements to the wine. Typical barrels hold the equivalent of 300 standard bottles of wine.

(aka Trousseau) Sometimes misidentified as Petite Sirah on California wine labels, this red wine grape is actually entirely different, not widely grown, and most typically used for making fortified wines such as Port. The ripe grapes tend to be high in sugar leading to wines with high alcohol, deep red color and cherry flavors.