Wine Pronunciation Guide

/ka.bɛʁ.nɛ so.vi.ɲɔ̃/

kab-er-NAY saw-vee-NYOHN

The world's most planted red grape, producing full-bodied wines with blackcurrant, cedar, and firm tannins.

/mɛʁ.lo/

mer-LOH

A soft, plummy red grape widely grown in Bordeaux and around the world, often blended with Cabernet Sauvignon.

/pi.no nwaʁ/

pee-NOH nwahr

A thin-skinned red grape that produces elegant, perfumed wines, most famously in Burgundy.

/ʃaʁ.dɔ.nɛ/

shar-doh-NAY

The most popular white grape in the world, capable of styles ranging from lean and mineral to rich and buttery.

/so.vi.ɲɔ̃ blɑ̃/

saw-vee-NYOHN BLAHN

An aromatic white grape known for crisp acidity and flavours of citrus, grass, and gooseberry.

/si.ʁa/

see-RAH

A dark-skinned red grape producing powerful wines with black pepper, dark fruit, and smoky notes.

/ɡʁə.naʃ/

greh-NAHSH

A high-alcohol red grape yielding generous wines with ripe red fruit, often blended in southern Rhone and Spain.

/muʁ.vɛdʁ/

moor-VEH-druh

A thick-skinned red grape adding structure, dark fruit, and meaty character to southern French blends.

/vjɔ.nje/

vee-oh-NYAY

An aromatic white grape with opulent peach, apricot, and floral notes, famously grown in Condrieu.

/ka.bɛʁ.nɛ fʁɑ̃/

kab-er-NAY FRAHN

A lighter relative of Cabernet Sauvignon with violet, raspberry, and herbaceous character.

/ɡa.mɛ/

gam-AY

The red grape of Beaujolais, producing light, fruity, low-tannin wines best enjoyed young.

/ʃə.nɛ̃ blɑ̃/

sheh-NAN BLAHN

A versatile white grape from the Loire Valley, made into dry, sweet, and sparkling styles.

/se.mi.jɔ̃/

seh-mee-YOHN

A golden-skinned white grape essential to Sauternes dessert wines and Bordeaux white blends.

/maʁ.san/

mar-SAHN

A full-bodied white grape from the northern Rhone, often blended with Roussanne.

/ʁu.san/

roo-SAHN

An aromatic white Rhone grape contributing herbal tea and pear notes to blends.

/mə.lɔ̃ də buʁ.ɡɔɲ/

meh-LOHN duh boor-GON-yuh

The grape behind Muscadet, producing crisp, mineral, seafood-friendly whites in the Loire Valley.

/sɛ̃.so/

san-SOH

A light red grape used in southern French and rose blends, prized for its perfume and soft fruit.

/ka.ʁi.ɲɑ̃/

ka-ree-NYAHN

A robust red grape from the Languedoc, yielding concentrated wines from old vines.

/bɔʁ.do/

bor-DOH

France's most famous wine region, producing distinguished reds, whites, and sweet wines.

/buʁ.ɡɔɲ/

boor-GON-yuh

The French name for Burgundy, home to the finest Pinot Noir and Chardonnay in the world.

/bo.ʒɔ.lɛ/

boh-zhoh-LAY

A region south of Burgundy producing lively, fruit-driven reds from the Gamay grape.

/ʁon/

ROHN

A major French wine valley split into the northern (Syrah) and southern (Grenache-based blends) sections.

/lwaʁ/

LWAHR

France's longest river valley, producing diverse wines from Muscadet to Sancerre to Vouvray.

/al.zas/

al-ZASS

A northeastern French region known for aromatic white wines, especially Riesling and Gewurztraminer.

/ʃɑ̃.paɲ/

shahm-PAN-yuh

The northernmost French wine region and the only place that can legally produce Champagne.

/lɑ̃ɡ.dɔk/

LAHNG-dok

France's largest wine region along the Mediterranean coast, producing great-value reds and roses.

/pʁɔ.vɑ̃s/

pro-VAHNSS

A sun-drenched Mediterranean region famous for pale, elegant rose wines.

/ʒy.ʁa/

zhoo-RAH

A small eastern French region known for unique Vin Jaune, Savagnin, and oxidative winemaking.

/ka.ɔʁ/

ka-OHR

A southwest French appellation producing robust, dark red wines from Malbec.

/ʃa.bli/

shah-BLEE

A northern Burgundy district producing steely, mineral-driven Chardonnay.

/kot dy ʁon/

koht doo ROHN

The broad southern Rhone appellation producing approachable, fruit-forward red blends.

/sɛ̃.t‿e.mi.ljɔ̃/

sant ay-mee-LYOHN

A prestigious Right Bank Bordeaux commune known for Merlot-dominant wines.

/po.jak/

poh-YAK

A Left Bank Bordeaux commune home to three First Growth estates including Lafite and Mouton Rothschild.

/maʁ.ɡo/

mar-GOH

A Left Bank Bordeaux commune celebrated for perfumed, silky Cabernet Sauvignon-based wines.

/so.tɛʁn/

soh-TEHRN

A Bordeaux sub-region producing legendary sweet wines from botrytis-affected grapes.

/pɛ.sak le.ɔ.ɲɑ̃/

peh-SAK lay-oh-NYAHN

A Graves sub-appellation in Bordeaux producing exceptional reds and barrel-fermented whites.

/ʃɑ.to.nœf dy pap/

shah-toh-NUHF doo PAHP

The southern Rhone's most prestigious appellation, allowing up to 13 grape varieties in its rich red blends.

/kɔʁ.nas/

kor-NAHSS

A small northern Rhone appellation producing powerful, dark 100% Syrah wines.

/kɔ̃.dʁi.jø/

kohn-dree-UH

A northern Rhone appellation producing rare, luxurious white wines from Viognier.

/ɛʁ.mi.taʒ/

ehr-mee-TAHZH

One of the great northern Rhone appellations producing majestic, long-lived Syrah reds and rich whites.

/kʁoz ɛʁ.mi.taʒ/

KRAWZ ehr-mee-TAHZH

The largest northern Rhone appellation, offering more accessible Syrah at friendlier prices.

/kʁe.mɑ̃/

kreh-MAHN

A traditional-method sparkling wine produced outside the Champagne region.

/a.pɛ.la.sjɔ̃/

ah-peh-lah-SYOHN

A legally defined wine-growing area with specific rules for grape varieties, yields, and winemaking.

/tɛ.ʁwaʁ/

tehr-WAHR

The complete natural environment of a vineyard, including soil, climate, altitude, and aspect.

/kʁy/

KROO

A vineyard or group of vineyards recognised for producing wine of superior quality.

/ɡʁɑ̃ kʁy/

GRAHN KROO

The highest classification of vineyard in Burgundy and Alsace, denoting exceptional terroir.

/pʁə.mje kʁy/

pruh-MYAY KROO

The second-highest vineyard classification in Burgundy, just below Grand Cru.

/sɔ.mə.lje/

saw-muh-LYAY

A trained wine professional responsible for wine service and cellar management in a restaurant.

/ky.ve/

koo-VAY

A specific blend or batch of wine, often used to designate a producer's special selection.

/bʁyt/

BROOT

A dry style of sparkling wine with less than 12 grams per litre of residual sugar.

/də.mi sɛk/

deh-mee SEK

A medium-sweet style of sparkling wine with 32 to 50 grams per litre of residual sugar.

/ne.ɡɔ.sjɑ̃/

nay-goh-SYAHN

A wine merchant who buys grapes or wine from growers and sells it under their own label.

/vi.ɲə.ʁɔ̃/

vee-nyuh-ROHN

A grape grower who typically also makes and sells wine from their own vineyard.

/dɔ.mɛn/

doh-MEN

A wine estate, particularly in Burgundy, where grapes are grown and wine is made on-site.

/ʃɑ.to/

shah-TOH

A wine estate, especially in Bordeaux, encompassing vineyards, cellar, and often a grand house.

/ljø di/

lyuh DEE

A named vineyard parcel or locality, often used on labels to denote a specific site.

/mi.le.zim/

mee-lay-ZEEM

The French word for vintage, referring to the year the grapes were harvested.

/el.vaʒ/

el-VAHZH

The ageing and maturation process of wine between fermentation and bottling.

/miz ɑ̃ bu.tɛj/

MEEZ ahn boo-TAY

Literally 'put in bottle'; indicates the wine was bottled at the estate or property.

/ˈkjan.ti/

kee-AHN-tee

A Tuscan red wine region producing Sangiovese-based wines ranging from everyday to age-worthy.

/ba.ˈrɔː.lo/

bah-ROH-loh

Piedmont's 'King of Wines', producing powerful, tannic Nebbiolo reds that age for decades.

/a.ma.ˈroː.ne/

ah-mah-ROH-neh

A rich, dry red wine from Valpolicella made from partially dried grapes, yielding intense concentrated flavours.

/bru.ˈnɛl.lo/

broo-NEL-loh

Short for Brunello di Montalcino, a prestigious Tuscan DOCG producing powerful Sangiovese wines.

/pro.ˈsek.ko/

pro-SEK-oh

An Italian sparkling wine from the Veneto made with the Glera grape using the tank method.

/san.dʒo.ˈveː.ze/

san-joh-VAY-zeh

Italy's most planted red grape, forming the backbone of Chianti, Brunello, and Vino Nobile.

/neb.ˈbjɔ.lo/

neb-bee-OH-loh

A noble Piedmontese red grape producing pale, tannic, aromatic wines in Barolo and Barbaresco.

/bar.ˈbeː.ra/

bar-BEHR-ah

A high-acid, low-tannin red grape from Piedmont yielding juicy, food-friendly wines.

/ˈpiː.not ˈɡriː.dʒo/

PEE-noh GREE-joh

The Italian name for Pinot Gris, producing light, crisp white wines especially in the Veneto and Friuli.

/mon.te.pul.ˈtʃaː.no/

mon-teh-pool-CHAH-noh

A dark, fruity red grape widely grown in central Italy, especially in Abruzzo.

/val.po.li.ˈtʃɛl.la/

val-poh-lee-CHEL-lah

A Veneto wine zone producing a range of reds from light Classico to rich Amarone and Ripasso.

/pri.mi.ˈtiː.vo/

pree-mee-TEE-voh

A robust red grape from Puglia genetically identical to Zinfandel, producing jammy, high-alcohol wines.

/ri.ˈo.xa/

ree-OH-hah

Spain's most celebrated wine region, known for oak-aged Tempranillo reds classified as Crianza, Reserva, and Gran Reserva.

/tem.pra.ˈni.ʎo/

tem-prah-NEE-yoh

Spain's signature red grape, producing elegant, savoury wines that pair beautifully with oak ageing.

/ɡar.ˈna.tʃa/

gar-NAH-chah

The Spanish name for Grenache, producing warm, ripe, berry-rich reds and delicate roses.

/al.βa.ˈɾi.ɲo/

al-bah-REE-nyoh

A crisp, aromatic white grape from Galicia's Rias Baixas, ideal with seafood.

/ˈka.βa/

KAH-vah

Spain's traditional-method sparkling wine, predominantly from Catalonia, offering excellent value.

/ˈʁiːs.lɪŋ/

REEZ-ling

Germany's noblest grape, producing aromatic wines from bone-dry to lusciously sweet with electric acidity.

/ˈʃpɛːt.leː.zə/

SHPAYT-lay-zuh

A Pradikat level meaning 'late harvest', indicating riper grapes and wines ranging from dry to off-dry.

/ˈaʊs.leː.zə/

OWS-lay-zuh

A Pradikat level meaning 'select harvest', producing concentrated, often sweet wines from very ripe clusters.

/ˈtʁɔ.kn̩.beː.ʁən.ˌaʊs.leː.zə/

TROK-en-BEER-en-OWS-lay-zuh

Germany's rarest and sweetest wine classification, made from individually selected botrytised berries.

/ˈaɪs.vaɪn/

ICE-vine

Ice wine made from grapes frozen naturally on the vine, yielding intensely concentrated sweet juice.

/ɡə.ˈvʏʁts.tʁa.miː.nɐ/

geh-VOORTS-trah-mee-ner

A highly aromatic grape with lychee, rose petal, and spice notes, grown in Alsace and Germany.

/ˈdo.ɾu/

DOH-roo

Portugal's premier wine valley and the home of Port wine, now also producing outstanding dry reds.

/ˈvi.ɲu ˈveɾ.dɨ/

VEE-nyoo VEHR-deh

A light, slightly effervescent young white wine from northern Portugal, best enjoyed chilled.

/to.ˈɾi.ɡɐ nɐ.si.u.ˈnaɫ/

toh-REE-gah nah-see-oh-NAHL

Portugal's finest red grape, producing deeply coloured, aromatic wines essential to Port and Douro reds.

/a.ˈsir.ti.ko/

ah-SEER-tee-koh

A high-acid white grape from Santorini, producing mineral, citrusy wines that age remarkably well.

/ksi.ˈno.ma.vro/

ksee-NOH-mah-vroh

Greece's most age-worthy red grape, sometimes compared to Nebbiolo for its high acidity and tannins.

/san.to.ˈri.ni/

san-toh-REE-nee

A volcanic Greek island producing exceptional Assyrtiko whites from ancient, ungrafted bush vines.

/re.ˈtsi.na/

ret-SEE-nah

A traditional Greek wine flavoured with pine resin, an ancient preservation technique still practised today.