an immature wine that is usually bottled and sold within a year of its vintage.  Wines meant to be drunk “young” are noted for their fresh and crisp flavors.

 the productivity of a vineyard

 fermented juice from grapes

 a microorganism endemic to vineyards and produced commercially that converts grape sugars into alcohol

 similar to “body”, the sensation when a wine feels thick or rich on the palate

 the species of wine that comprises over 99% of the world’s wine

 the year a wine is bottled.  Also, the yield of wine from a vineyard during a single season.

 the process of making wine

 tasting term describing characteristics of fresh or cooked vegetables detected on the nose and in the flavors of the wine.  Bell peppers, grass, and asparagus are common “vegetal” descriptors.

 the empty space left in bottles and barrels as a wine evaporates