Wine Enthusiast - Ultimate wine accessories site!

 

Cooking
Herb and Spice Guide
Conversion charts
Cook Books

Drinking
Wine
Wine dictionary
Coffee and Tea
Home Brewery

Cooking Healthy
Prepared Meals

Members
Submit a recipe
Forum Board

Shop
Holiday Gifts
Food delivery service

Wooden Corkscrew Set
and 2 bottles of wine.

2 Bottles of wine
just for you.

Gourmet Cheese Galore
Have some wine with that cheese.

Wine Gift Baskets
Your choice of favorite wines to choose from.


 Wine Dictionary


Acetic: A vinegary taste fault that results when a wine is excessively exposed to air.

Acidity: This generally refers to the natural acid that are in grapes. Other terms that describe acidity tasting terms are "crisp", "tart", "lively", and "refreshing".

Aroma: The fragrance or smell of a wine. ranging from smoky to herby to flowery and more.Some wine drinkers only use "aroma" for younger wines and the term "bouquet" for aged wines.

Aromatic: A wine with a prominent aroma, particularly those with a herb or spice fragrance.

Astringency: The acid, tanins, or a combination that produces a drying sensation of the tongue and gums. Tannin will usually decrease with age of a wine. Astringency is noticeable in robust, rich, full-bodied red wines.

Balance: Quality characteristic in wines. When a wine's elements, including fruit, tannins, acidity, and alcohol are in perfect proportion with each other.

Barrel-aged: Wines that are fermented in containers such as stainless steel and then placed into wooden barrels for maturation.

Big: Used to describe wines that are very full bodied in aroma and flavor.

Bitter: A strong or tart sensation noticeable at the back of the tongue.

Body: Describes how a wine feels in your mouth. A wine may be light, medium, or full body.

Botrytis Cinerea: A fungus or mold that grows on ripening grapes, which can produce sweet dessert wines when cultivated properly.

Bouquet: The complex fragrance that develops in fine aged wines.

Bright:
A bright wine can be visually bright, have bright aromas, or flavors.

Brix: A scale of measurement used to determine the sugar content of grape juice and its ripeness and readiness to harvest and begin fermentation.

Brut: A very dry style of champagne or sparkling wine.

Buttery: A taste that leaves the mouth rich and oily with a buttery flavor. This is usually found in many oak-aged whites, like Chardonnay.

Character:
A description that is use when wine is perceived as being solid and having substance.

Chewy: Unusual thickness of tannins or textures.

C larity: Refers to the cloudiness or sediment in a wine.

Clean: The quality of a thin, fresh wine that finishes with a smooth and favorable taste.

Closed: Character of a wine that is unknown. This is usually found in young, immature, or undeveloped wines.

Compact: Used when a wine is intense, but not full.

Complete: A satisfying and mature quality of wine with a solid finish.

Complex: Flavors and aromas that have multiple layers of sensation.

Crisp: A clean and fresh characteristic that is sometimes tart.

Next - A-C, D-H,I-Z
Click here
About Us | Privacy | Terms Of Use | Contact Us