Wine language can feel a bit like a secret club, full of terms like phenolics, structure, and GI zones. But it doesn’t have to be that way. Australian wine is known for being approachable, and the way we talk about it should be too.

Here’s a simple guide to some of the most common terms you might come across on bottles, at tastings, or in wine articles, no jargon, no fluff, just straight-up meaning.

Grape Variety vs Blend

Most Aussie wines list the grape on the label like Shiraz or Chardonnay. If it says something like “Shiraz/Cabernet” or “GSM,” that means it’s a blend of two or more varieties. GSM stands for Grenache, Shiraz, and Mataro (also known as Mourvèdre), a common red blend in warmer regions.

GI (Geographical Indication)

You might see terms like Barossa Valley GI or Tumbarumba GI. This just means the wine was made from grapes grown in that officially recognised region, a kind of wine postcode system. The more specific the GI, the more it usually tells you about the region’s style, soil, and climate.

Vintage

The vintage is the year the grapes were picked, not when the wine was bottled or released. If there’s no vintage (especially on sparkling wines), it might be a non-vintage (NV) wine made by blending grapes from multiple years to maintain a consistent house style.

Unfined / Unfiltered

Wines that are unfined or unfiltered haven’t gone through certain clarification steps. This can leave a slight haze or harmless sediment, but often preserves more flavour, texture, and character.

Wild Ferment / Native Yeast

This means the winemaker didn’t use commercial yeast. Instead, they allowed fermentation to happen naturally using ambient yeasts from the vineyard or winery. It’s a hallmark of more hands-off or “natural” winemaking styles.

Skin Contact / Orange Wine

You might hear about orange wine, this refers to white grapes that have been fermented with their skins, just like red wines. It adds colour, texture, and savoury or herbal flavours. Despite the name, it has nothing to do with citrus — the “orange” refers to its amber hue.

Whole Bunch / Carbonic Maceration

These are fermentation techniques that influence flavour and texture.

Carbonic maceration, borrowed from Beaujolais, involves fermenting grapes in a CO₂-rich environment before crushing. It produces bright, fruity, low-tannin reds often juicy and ready to drink young.

Whole bunch refers to fermenting entire grape clusters, including stems, which can contribute freshness, grip, or herbal lift.

Natural, Organic, Biodynamic

These terms often show up together but mean different things:

Natural wine: Not a regulated term, but generally refers to minimal intervention, wild ferments, no fining or filtering, and little or no sulphur. Definitions vary by producer, so it’s worth reading the fine print (or asking questions).

Organic: Grapes are grown without synthetic chemicals. Some wines are certified; others follow the principles informally.

Biodynamic: A holistic farming system that treats the vineyard as a self-sustaining ecosystem, often using moon cycles and special composts.

Final Sip

Wine language shouldn’t be a barrier, it should be a bridge. Once you’re familiar with a few key terms, you’ll feel more confident when tasting, choosing bottles, or chatting with fellow wine lovers. No snobbery needed, just curiosity, a bit of context, and an open mind.