Glossary of terms used on this siteThere are 36 entries in this glossary.
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.
The impression the wine leaves after it is swallowed. Sometimes called the “finish” of a wine.
A recognized wine-growing region.
Fragrance of the wine, which comes from the grapes used to make it.
Mainly associated with red wines, due to levels of tannin; it is experienced on the palate as a rough, drying sensation.
The harmonious interplay of components in a wine. For example, acidity balances sweetness; fruit balances oak; alcohol balances flavor.
The process of holding wine in oak containers to allow flavor and aromatic compounds to mature and change beneficially.
Description of full-bodied wines with rich flavors. Powerful.
Fullness of a wine in the mouth. The overall weight and texture of the wine, sometimes related to alcoholic content.
The complex of fragrances that develops in a wine as it matures.
The rich flavor or smoothness of a wine, similar to the oiliness of butter. Usually used to refer to aged white wines.
A wine with many aromas and flavors. Normally, complex wines are highly sought after.
Refers to the lively taste of a white wine.
Subtle fragrance, flavor and body.
Describes a lack of noticeable sweetness. In dry wines, all or most of the sugar is fermented into alcohol.