Limbă, Literatură, Folclor

DOI: https://doi.org/10.52505/llf.2026.1.07

Abstract:

Nowadays, the process of word formation is increasingly dynamic and flexible, reflecting cultural, technological and scientific change. The present study aims to identify the main processes of word formation in the wine lexicon and to determine which of them are the most common and productive.
By examining examples from wine labels, tasting notes, technical terminology and marketing discourse, the present research emphasizes the word formation processes such as: affixation (winemaker, fermentation), compounding (wine tasting, grape variety) and conversion (blend (n) – to blend (v), sweet (adj) – a sweet (n)), as being the most productive ways of lexical expansion within wine vocabulary. Commercial discourse frequently employs blending, resulting in formations such as winecation and enotourism. At the same time, initialisms (CEO, CMC) and acronyms (WSET, DOC) serve as essential tools in international communication. Onomatopoeic words such as pop and fizz enrich wine-tasting notes by evoking sounds, enhancing sensory experience and contributing to more vivid descriptions. By contrast, clipping (comfy < comfortable, lab < laboratory) appears to be among the least productive word-formation processes in the wine lexicon. Our observations on the process of wine lexicon formation allow us to conclude that this vocabulary is expanding and remains open to the assimilation of new terms. Thus, the creation of new words (vinotherapy – a therapeutic treatment of the skin using wine and grapes, oenophile – a wine lover or connoisseur) reflects the dynamic nature of language and its ability to adapt to new realities.

Key words: word formation, wine lexicon, terminology, productivity, English neologisms.