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.
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