Wine glossary: Winemaking

Winemaking terms

Vintage

The year the grapes were harvested, shown on the label. Because weather changes each year, the vintage can affect a wine’s character.

Non-vintage

A wine, often Champagne, blended from more than one year’s harvest to keep a consistent house style. Usually shown as ‘NV’ on the label.

Oak

Barrels or staves used during winemaking that add flavours like vanilla, spice, toast or coconut, plus texture and gentle tannin. ‘Unoaked’ means none was used.

Malolactic conversion

A natural process (often called malolactic fermentation) that turns sharp malic acid into softer lactic acid, giving a rounder, creamier feel. It’s part of what makes some Chardonnays taste buttery.

Lees

The spent yeast and fine particles left after fermentation. Leaving wine to rest on its lees adds richness, texture and savoury, bread-like notes.

Fining

A gentle clarifying step where a substance is added to draw out tiny particles so the wine looks clear and bright. Some wines are ‘unfined’ and left more natural.

Fermentation

The process where yeast converts grape sugar into alcohol, turning juice into wine. It’s the heart of how every wine is made.