Wine Terms Starting with N

A generalized term used to describe wines that are produced with sustainable, organic, and/or biodynamic viticulture.

A wine producing area in north central Spain, just south of Pamplona. It's best known for its rosada (rosé) and its increasingly fine Cabernet based wines.

Nebbiolo is a red grape popular in the Piedmont region of northwest Italy; the only grape used in both Barolo and Barbaresco.

A large bottle holding 15 liters, the equivalent of 20 regular wine bottles.

The merchants are similar to wholesalers. Most Bordeaux châteaux do not sell wine to customers. In almost all cases, they only sell their wine to negociants, who commit to buy it each vintage.

Italian term for black

A term that describes wines that offer higher levels of acidity, as well as brighter flavors.

Barrels are deemed to be “neutral” once their ability to impart wood flavor/aroma has been extinguished. Typically, after three years, as long as they have held wine in them most of that time. Once neutral, the ability of the barrel to impart wood flavorings is minimal. Neutral barrels are preferred over other neutral vessels, like stainless steel, due to their ability to micro oxygenate the wine and develop more complex aromas.

Term used to refer to the first time a barrel is used to age wine. Barrels can be used numerous times. Typically, producers that want to impart wood type (most commonly vanilla) aroma replace their barrels every 3 years. Or subsequently they use the barrels as “neutral vessels”.

Term often used to refer to wines not produced in Europe.

Tasting term that describes a superlative wine with exceptional character.

Term used to refer to grapes attacked by Botrytis. This is necessary for the production of many sweet wines, especially Sauternes.

Term to talk about wine made from grapes harvested in different years and/or vineyards. In the case of the regulators, this refers to a wine that is registered as rolling vintage.

Term that refers to the sum of a wine's aromas.

French word for "new". When paired with Beaujolais, the phrase connotes a wine that's light and fruity and young. Refer to Beaujolais Nouveau.

Light bodied red wine, that is one of the first released after the harvest

It is most often used to describe oxidized wines. It is also used to describe sweet wines made from grapes attacked by Botrytis.

Abbreviation for National Wine School.