Glossary of terms used on this site
There are 36 entries in this glossary.All
| Term | Definition |
|---|---|
| Acidity |
The natural tartness of grapes, giving a refreshing quality and preventing blandness. It is one of the main components in the structure of wine. Acidity protects wine from spoilage and also determines its overall taste balance. |
| Aftertaste |
The impression the wine leaves after it is swallowed. Sometimes called the “finish” of a wine. |
| Appellation |
A recognized wine-growing region. |
| Aroma |
Fragrance of the wine, which comes from the grapes used to make it. |
| Astringency |
Mainly associated with red wines, due to levels of tannin; it is experienced on the palate as a rough, drying sensation. |
| Balance |
The harmonious interplay of components in a wine. For example, acidity balances sweetness; fruit balances oak; alcohol balances flavor. |
| Barrel Aging |
The process of holding wine in oak containers to allow flavor and aromatic compounds to mature and change beneficially. |
| Big |
Description of full-bodied wines with rich flavors. Powerful. |
| Body |
Fullness of a wine in the mouth. The overall weight and texture of the wine, sometimes related to alcoholic content. |
| Bouquet |
The complex of fragrances that develops in a wine as it matures. |
| Buttery |
The rich flavor or smoothness of a wine, similar to the oiliness of butter. Usually used to refer to aged white wines. |
| Complex |
A wine with many aromas and flavors. Normally, complex wines are highly sought after. |
| Crisp |
Refers to the lively taste of a white wine. |
| Delicate |
Subtle fragrance, flavor and body. |
| Dry |
Describes a lack of noticeable sweetness. In dry wines, all or most of the sugar is fermented into alcohol. |
