I often struggle with the correct pronunciation of wine names and terms, like Chassagne-Montrachet. There are a bunch of resources on the web to help with that, including audio clips and text pronunciation guides. There are also a couple of pretty good wine-dictionaries too, which explain wine tasting terms and other things like masceration.
Robin Garr's Wine Lovers' Page Lexicon
A pretty good general dictionary of wine terms. Also has audio recordings of basic wine terms like Auslese, Charbono, Chianti, Gewurztraminer, Pauillac, Pinot Meunier, and Verdicchio. Most of the audio recordings are French. A good smattering of tasting terms are defined, too—like chocolate, hazelnut, leather, ripe, etc.
Louis Latour
Louis Latour's page is perhaps the best place to go to find Burgundy-related audio clips of pronunciations.
Berry Bros. & Rudd
BBR.com has audio clips demonstrating the proper pronunciations of virtually all of the Bordeaux Chateaux. (It appears that there should be links to other areas here, but I couldn't find them.)
Strat's Place Living Audio Wine Dictionary
The Living Audio Wine Dictionary has many audio clips and definitions of wine terms—best to go here if you aren't finding it at the others listed here. It does have a more diverse set of terms, but I found the site difficult to navigate and it did contain some dead links. Definitely worth visiting if you're not finding it elsewhere.
Tasters Guild New York
Tasters Guild New York has a pronunciation glossary, but no audio clips. If you're looking for a dictionary-style text guide to pronunciation (i.e. Chambertin (shahm-bear-tan)), this is the place to go. The number of definitions is very limited, however. You might have more luck with a traditional dictionary site if you're not finding it here.
Other wine dictionaries include:
Epicurious - A good dictionary of commonly used terms (and some less common too).
Terroir France - A short guide to French terms.
Interwines - One of the few dictionaries that helps translate Spanish wine terms to English.
The inspiration for this entry was the Wall Street Journal's November 11, 2006 Wine Notes article. Unfortunately, WSJ is subscription only.
