When extra acid is added to the wine to adjust for high pH.

See https://en.wikipedia.org/wiki/Natural_wine.

Descriptor often given when a wine tastes a bit sheepy, sometimes the result of some evidence of the yeast strain brettanomyces.

A yeast that can produce some animal aromas, tolerated and even
celebrated in beers but in wine, has been demonized. It is
undecided whether the sheepy-like smell and taste comes from the
vineyard or barrels, but in some wines, especially southern
France, they can add a lovely complexity.

A measurement of the fermentable sugars available in the grapes.

French for a grape variety

That powdery stuff in the wine glass you left on the counter overnight? That’s the dry extract.

Wine futures, most often associated with Bordeaux pre-sale.

The yeast that, under proper conditions, forms on top of a wine while aging, typical in Jerez and the Jura. It both protects the wine yet mutes its florality, promoting sherry-like aromas and tastes.

A large wooden barrel.

The juice that runs out of a fermenter or vat before pressing.

Make wine in a garage? Accepted term for a micro-winemaker
who makes wine in a garage or a shed.

The wild brush of Provence and the Rhône, redolent of herbs such
as rosemary and thyme, often used to describe certain wines with
herbal tones from those areas.

The convenient word for a wine so delicious you just drink up.
Otherwise known as vin de soif, thirst-quenchers.

Reasonable. The French way of saying sustainable farming — which can mean I want to be organic but am not 100% committed.

See http://winefolly.com/review/how-sparkling-wine-is-made/.

Organic viticulture, nothing added or taken away in vinification.

Literarally a merchant. A négociant is someone who either buys
juice or grapes or already-made wine and sells it under their own
label.

Also known as skin-contact. When a white wine is fermented on
skins it develops a color that can reach orange or amber.

Another made-up word that delivers. A plump sensuosity.

French term for aging wine on its dead yeast, or lees. Often seen
on the bottle for finer Muscadet. Adds richness and protection.

Spanish clay amphora.

The bottle fill, often evaluated when judging the age and storage of
a wine for its evaporation.

You won’t find this in any dictionary but I’ve come to see this as
foresty aromas and flavors, cool and damp.