No jargon. No judgement. Just sip-worthy knowledge—decoded.
Ever picked up a bottle of wine and felt like you were reading an ancient spellbook? You’re not alone.
From “barrel-fermented” to “low-intervention,” wine labels can be confusing—even to people who drink a lot of wine.
And let’s be honest: sometimes it feels like they’re written more for impressing sommeliers than helping the rest of us figure out what we’re actually buying.
At Vinty, we believe good wine shouldn’t require a decoder ring. It should feel inviting, unpretentious, and maybe even a little fun.
So we’re pulling back the curtain on some of the most common (and commonly misunderstood) terms you’ll spot on wine labels—South African or otherwise.
This is your no-fluff, no-snobbery guide to what’s really swirling in your glass.
🍇 Sulfites
The misunderstood sidekick
Sulfites are naturally produced during fermentation, and a tiny extra dose is added to most wines to keep them fresh and stable.
Unless you’re in the small group of people with a genuine allergy (less than 1% of the population), sulfites are not something to worry about.
That headache after two glasses of red? It’s more likely from dehydration or too much wine too quickly—not sulfites. Drink water, eat something salty, and don’t panic.
🌳 Oak-Aged or Barrel-Fermented
The flavour shaper
This tells you the wine spent time in oak barrels—or with oak staves or chips.
Oak ageing adds toasty, spicy, or vanilla notes, and can make wines smoother and more textured.
This is especially noticeable in varietals like Chardonnay or Cabernet Sauvignon.
If you’re into bold reds or creamy whites, oak might be your new best friend.
🍋 Acidity
The zing you didn’t know you loved
Acidity is what gives wine its freshness. High-acid wines make your mouth water and feel crisp—like biting into a Granny Smith apple.
Sauvignon Blanc, Chenin Blanc, and MCCs are usually brimming with brightness.
Lower-acid wines (like Merlot) feel softer and more mellow. It’s not about sourness—it’s about balance.
🧈 Malolactic Fermentation
The name’s scary, the result is delicious
Malolactic fermentation softens a wine’s acidity by converting sharp malic acid (like green apple) into lactic acid (like yoghurt).
It’s done by adding special bacteria—not yeast—and results in rounder, creamier wines.
Thank this process next time you sip a plush Merlot or buttery Chardonnay.
🌿 “Natural,” “Unfiltered,” or “Low-Intervention”
Buzzwords, meet common sense
These terms suggest the winemaker took a minimal-intervention approach—fewer additives, less filtration.
Sounds cool, and sometimes it is.
But not all natural wines are great. Some are soulful and expressive. Others are, well… cloudy and confusing.
Trust your tastebuds, not just the label.
Want to dip your toes into low-intervention wines?
💡 Vinty Quick Tip
“Dry wine” doesn’t mean your mouth goes dry.
It means the wine has very little residual sugar. The drying feeling? That’s tannins, not sweetness.
Tannins come from grape skins, seeds, and sometimes oak—and they give wine its structure and age-worthiness.
🍷 Bonus Terms You’ll See
- Vintage: The year the grapes were harvested (not bottled). A 2022 wine means the fruit came from that vintage.
- Varietal: The main grape variety. Syrah, Chenin, Mourvèdre—these are varietals.
- ABV: Alcohol by volume. Higher = bolder. Lower = easier drinking. Match to mood and moment.
🥂 Bottom Line?
Wine isn’t about passing a test—it’s about enjoying the story in your glass.
At Vinty, we’re here to make wine feel like a conversation, not a quiz.
No snobbery. No jargon. Just great wine and better stories.
Ready to taste what you’ve just learned?
Explore Vinty’s Variety—handpicked wines for curious sippers like you.