Wine Arcana
A small encyclopædia of wine.
Grapes 95
A
- Aglianico
- Albariño — Alvarinho
- Alicante Bouschet — Alicante Henri Bouschet, Garnacha Tintorera
- Aligoté
- Arinto — Pedernã, Arinto de Bucelas
- Auxerrois Blanc
B
- Baga — Tinta Bairrada, Poeirinho
- Barbera
- Bical — Borrado das Moscas
- Blaufränkisch — Blaufrankisch, Kékfrankos, Lemberger, Blauer Limberger, Frankovka
- Bourboulenc — Doucillon blanc
- Brancellao — Albarello, Alvarelhão, Serradelo, Brancello
C
- Cabernet Franc — Breton, Bouchet
- Cabernet Sauvignon
- Caíño Tinto — Borraçal
- Carignan — Cariñena, Carignane, Mazuelo, Mazuela
- Carricante
- Catarratto — Catarratto Bianco Comune, Catarratto Bianco Lucido
- Chardonnay
- Chenin Blanc — Chenin, Pineau de la Loire, Steen
- Cinsault — Cinsaut, Hermitage, Ottavianello
- Clairette blanche — Clairette, Clairette B
- Corvina — Corvina Veronese, Cruina
- Counoise — Moustardier
D
- Dolcetto — Ormeasco
E
- Encruzado — Salgueirinho
F
- Falanghina
- Fernão Pires — Maria Gomes
- Fiano
- Frappato — Frappato di Vittoria
- Furmint — Šipon, Moslavac
G
- Gamay
- Garganega — Grecanico Dorato, Garganego
- Gewürztraminer — Gewurztraminer, Traminer Aromatico
- Godello — Gouveio
- Greco — Asprinio, Asprinio Bianco
- Grenache — Garnacha, Cannonau, Garnatxa
- Grenache Blanc — Garnacha Blanca, Garnatxa Blanca
- Grillo — Ariddu, Riddu
- Grüner Veltliner — Gruner Veltliner, Gruener Veltliner, Weißgipfler
H
- Hárslevelű — Harslevelu, Lipovina, Lindenblättriger
L
- Listán Negro — Almuñeco
- Loureiro — Loureira
M
- Macabeo — Viura, Macabeu, Maccabéo
- Malbec — Côt, Cot, Auxerrois, Pressac
- Marsanne
- Melon de Bourgogne
- Mencía — Jaen
- Merlot
- Mourvèdre — Mourvedre, Monastrell, Mataro, Mataró
- Muscardin
- Muscat Blanc à Petits Grains — Muscat Blanc, Moscato Bianco, Gelber Muskateller, Moscatel de Grano Menudo, Sárgamuskotály
- Muscat of Alexandria — Moscatel de Alejandría, Muscat d'Alexandrie, Zibibbo, Moscatel de Málaga
N
- Nebbiolo — Spanna, Chiavennasca, Prunent
- Nerello Mascalese
- Nero d'Avola — Calabrese
P
- Palomino Fino — Listán Blanco, Listán Blanco de Canarias, Listrão, Malvasia Rei
- Parellada — Montonec, Montonega
- Pecorino — Vissanello
- Pedro Ximénez — PX
- Picardan
- Picpoul Blanc — Piquepoul Blanc, Picpoul, Piquepoul
- Pineau d’Aunis — Chenin noir
- Pinot Blanc — Pinot Bianco, Weißburgunder, Beli pinot, Rulandské biele
- Pinot Gris — Pinot Grigio, Grauburgunder, Ruländer
- Pinot Meunier — Meunier, Schwarzriesling, Müllerrebe
- Pinot Noir — Spätburgunder, Blauer Spätburgunder, Blauburgunder, Pinot Nero
- Poulsard — Ploussard
R
- Riesling — White Riesling, Weißer Riesling, Rhine Riesling
- Romorantin — Danery
- Roussanne — Bergeron
S
- Sangiovese — Sangioveto, Brunello, Prugnolo Gentile, Morellino, Nielluccio
- Sauvignon Blanc — Sauvignon
- Savagnin — Savagnin blanc, Naturé, Weißer Traminer
- Sémillon — Semillon
- Sercial — Esgana Cão, Esgana-Cão
- Silvaner — Sylvaner, Grüner Silvaner
- Sousón — Vinhão, Sousão, Souzão
- Syrah — Shiraz, Sérine
T
- Tempranillo — Tempranillo Tinto, Tinta Roriz, Aragonez, Tinto Fino, Tinta del País, Tinta de Toro, Cencibel, Ull de Llebre, Araúxa
- Terret noir
- Touriga Franca — Touriga Francesa
- Touriga Nacional — Touriga, Touriga Fina, Preto Mortágua, Tourigo
- Treixadura — Trajadura
- Trincadeira — Tinta Amarela, Trincadeira Preta
- Trousseau — Bastardo, Merenzao
V
- Vaccarèse — Brun argenté
- Verdejo
- Verdelho — Verdelho de Madeira
- Verdicchio — Verdicchio Bianco, Trebbiano di Soave, Trebbiano di Lugana, Turbiana
- Vermentino — Rolle, Garbesso, Vermentinu, Favorita, Pigato
- Viognier
X
- Xarel·lo — Xarello, Xarel-lo, Pansa blanca, Cartoixà
Regions 38
C
- Castelli di Jesi
- Cerasuolo di Vittoria
- Chablis
- Champagne
- Château-Chalon
- Châteauneuf-du-Pape — Chateauneuf-du-Pape
- Chianti Classico
- Condrieu
- Côte-Rôtie
E
- Etna — Mount Etna
H
- Hermitage — L'Hermitage, Ermitage, L'Ermitage
K
L
W
Styles 12
A
- Amarone della Valpolicella — Amarone
B
- Botrytized sweet wine — Botrytised sweet wine, Noble-rot wine
I
- Icewine — Ice wine, Eiswein, Vin de glace
M
- Madeira — Madeira wine
P
- Port — Port wine, Porto, Vinho do Porto
R
- Recioto di Soave
- Rosé — Rosé wine, Rosado, Rosato
S
- Sherry
- Skin-contact white wine — Orange wine, Amber wine
- Straw wine — Vin de paille
Concepts 23
A
- Acidity — Wine acidity
- Alcoholic fermentation
B
- Bottle aging — Bottle ageing
- Brettanomyces — Brett, Brettanomyces bruxellensis
C
- Canopy management
- Carbonic maceration — Macération carbonique
F
- Fortification — Fortified wine
L
- Lees aging — Sur lie aging, Ageing on lees
M
- Maceration — Wine maceration
- Malolactic fermentation — Malolactic conversion, MLF
O
- Oak maturation — Oak aging, Oak ageing, Barrel aging, Barrel ageing
- Oxidation — Wine oxidation
R
- Reduction — Reductive winemaking
- Residual sugar — RS
S
- Serving temperature
- Sulfur dioxide — Sulphur dioxide, Sulfites, Sulphites
T
- Tannin — Wine tannin
- Tartrate stabilization — Tartrate stabilisation, Cold stabilization, Cold stabilisation
V
- Volatile acidity — VA
W
- Whole-cluster fermentation — Whole-bunch fermentation
- Wine filtration
- Wine fining