Product obtained exclusively from total or partial alcoholic fermentation of fresh grapes, whether crushed or not, or of fresh grapes' must, whose alcohol content can't be less than 8.5%, which should be drinkable and appropriate for consumption, produced according to the law.

 

To decant wine: letting the wine breathe before tasting it. Wine aeration fulfils different objectives:

 

Interprofessional organisation that unites vine growers, producers/bottlers and wine storers, who define the denominations of origin and their quality seals.

 

Wine tank that forms part of wine parties and from which anyone can drink. It was used in the Middle Ages to celebrate royal visits. It is currently found in harvest festivities.

 

List of the wines available at a restaurant and their corresponding prices. Clients may judge a restaurant by its wine list. A varied selection of wines, the rotation of young harvests, the price per bottle and other details included in the wine list influence the clients' judgement. Wine lists should indicate the wine's name, the area or Denomination of Origin, year, producer and place where the wine was bottled. A good wine list is not the one with archaeological harvests (probably spoiled), but the one with well preserved wines with fruity and lively aromas.

 

Art, manner of serving wine at the table according to the civilised rules of hospitality and wine culture, in order to encourage familiarity with its traditions, knowledge, gestures (selection of wines, which are harmonised with the dish, presented at the appropriate temperature, etc.)

 

Leather used to contain wine.

 

Brandy.

 

A specialist (sommelier) in charge of keeping and serving wine at a restaurant.

 

Landowner who makes his/her own wine.