Glossary
of Terms
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Introduction | Glossary
of Terms | See, Smell,
Taste |
| Wine Aroma Wheel |
How to Order a Wine |
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Tannins: The
group of astringent and bitter compounds found in the seeds
and skins of grapes which slow oxidation and promote aging.
Tartrate
Crystals: Tartaric acid, the primary acid in grapes,
forms tiny crystals when chilled. These crystals adhere
to the cork or form sediment in the bottle, and are not
considered a defect.
Terroir: Describes
all the influences on the flavors in the wine that come
from where the vines grow, especially soil, climate, slope,
the aspect of the slope. There is no exact translation in
English, but 'terroir' is an important concept in the expression
of the origin of wine.
Toasting: Heating
the inside of a barrel during its construction to caramelize
the flavors. This impacts the flavor and aromatic characteristics
of the wine during barrel aging.
Topping: During
barrel aging, some water and alcohol evaporate, concentrating
the wine slightly and creating an airspace in the barrel.
To prevent the harmful effects of oxygen contact with the
wine, the barrel is topped-up periodically with the same
wine from another container.
Trellis: The
wires and stakes that support the vine.
Unfiltered: Wine
that has not gone through a filtering process to clarify
it.
Varietal
Character: The character typical of a specific
grape variety.
Veraison: The
stage when grapes begin to soften and gain color.
Viticulture: The
study of grape growing.
Yeast
Autolysis: The breakdown of yeast during aging
on the lees, in which compounds are released that heighten
the sensory qualities of the wine and increase its complexity.
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