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Glossary:

A brief primer on some of the terms often used when discussing wines.

aeration: letting a bottle of wine "breathe" before consuming it
aging: all wine is allowed to grow older before it can be consumed, for periods ranging from months to years
appellation: the name of the place where the grapes used to make the wine were grown
bouquet: the aroma of the wine
brix: term of measurement used to define the sugar content of grapes
capsule: the protective covering over the cork and neck of a wine bottle
corked or "corky" refers to a musty, mildew-like smell, resulting from a bacteria that can grow in cork. It is almost impossible to detect until after the wine has been in contact with the cork. It is often described as a "wet newspaper" or mildewed basement smell. While it is harmless to drink this wine, the off odor make the entire experience less enjoyable, to say the least.
dry: used to describe wines with no perceptible sugar content
decant: to pour wine out of its bottle and into a larger container, leaving behind any sediment
fermentation: the process by which grape sugar turns into alcohol and carbon dioxide
finish: the aftertaste that remains when the wine has been swallowed
fortified wine: a wine with brandy or other spirits added, such as port or sherry
fruity: used to describe wines with a high sugar content
green: used to describe a wine made from unripe grapes
legs: wine drops that slide down the side of a glass when wine is swirled
must: juice of crushed grapes and grape solids
nose: a wine's smell, including all components
split: a six-ounce bottle
table wine: a wine intended to accompany a meal, usually containing less than 16% alcohol
tannin: an organic compound found in grape skins that makes wine taste astringent
terrior: refers to the quality of place a wine or agricultural product has, depending on soil conditions and micro-climate.
varietal: wine named for its main grape
vinification: wine making
vintage: the year a wine was made

Tasting Schedule from The Wine Seller

Wine Tastings:

1st and 3rd Fridays, 5:30ish-7pm (shop open until at least 8pm)
1/2 price for current Wineaux Gregarious members in "good standing" and still standing

Friday, February 3:

Pinot Noir. From Oregon; California; New Zealand; France; and maybe even one or two from Chile and Argentina. The Classic Red Grape of France's Burgundy region.

Friday, February 17:

Our old friend Tristan from Small Vineyards, now importing Spanish and South of France wines, which is what we will be featuring at this tasting. (Small Vineyards brings in a lot of our Italian Wines, and is the focus of our upcoming Italy trip, which is SOLD OUT!)

Final Tuesday "Sit-Down" tasting in our Wines and Artists' Loft, January 31, 5:30-7pm

"Drinking History"

Reservations required (pre-paid)
$35 Wineaux and guests
$70 general public
Only 15 spaces available