The sharp, crisp sensation in wine that comes from naturally occurring acids, primarily tartaric, malic, and citric acids. High acidity is refreshing and helps preserve the wine.

A drying, puckering sensation in the mouth caused by tannins in wine, often felt in the gums and cheeks. It is more noticeable in red wines.

The harmony between the wine's primary components: sweetness, acidity, tannins, and alcohol. A well-balanced wine has no one overwhelming characteristic.

Refers to the weight or fullness of a wine on the palate, often described as light, medium, or full-bodied. It depends on factors like alcohol content, tannin levels, and fruit extract.

The complex array of aromas that develop in a wine as it ages, distinct from the fresh, primary aromas of young wine.

A measurement of the sugar content in grape juice or wine. Higher Brix levels usually indicate riper fruit and higher alcohol potential.

A wine with multiple layers of flavors and aromas that evolve on the palate, offering more depth than a simple wine.

A term used to describe a wine with high acidity that is refreshing and clean on the palate, often associated with white wines like Sauvignon Blanc.

A wine that has little to no residual sugar, meaning it does not taste sweet. Most dry wines are made from fully fermented grapes.

The lingering taste and sensations left in the mouth after swallowing. A long, complex finish is often considered a sign of quality.

A wine that emphasizes fresh, ripe fruit aromas and flavors, often associated with wines that are not overly complex or aged.

Describes aromas or flavors reminiscent of herbs, such as thyme, mint, or bell pepper, often found in wines like Sauvignon Blanc or Cabernet Franc.Description goes here

The droplets that form on the inside of a glass after swirling wine. They indicate alcohol and glycerol content but don’t necessarily correlate with quality.

The physical sensation of wine in the mouth, encompassing its texture, weight, and how it feels on the palate, such as smooth, silky, or rough.

Describes the flavors or aromas imparted by oak barrels, such as vanilla, toast, or spice. It often adds complexity and richness to the wine.

A smooth, soft flavor profile, typically characterized by low acidity and tannins, often found in well-aged wines.

Mousse refers to the texture and sensation of the bubbles in sparkling wine, particularly how they feel on the palate. Specifically, it describes the foam or effervescence created by the carbonation in the wine. A wine with a delicate, smooth mousse will have fine, persistent bubbles that create a silky, soft sensation as they rise and burst in the mouth. In contrast, a wine with a more aggressive mousse might have larger, harsher bubbles that can feel prickly or less refined.

A term used to describe the aroma or bouquet of a wine. The nose gives insight into the wine's characteristics before tasting.

Describes wine that has been exposed to too much oxygen, causing a flat or stale taste, sometimes with nutty, brown, or sherry-like qualities.

A term for lightly sparkling wines that have less effervescence than full sparkling wines, such as some natural or lightly carbonated wines.

A term for a well-balanced wine with a smooth mouthfeel, often describing a wine that is neither too acidic nor tannic.

A grape variety often associated with bright acidity, citrus, and herbaceous notes like grass, gooseberry, and bell pepper.

Bitter, astringent compounds found in grape skins, seeds, and stems, contributing to the structure and aging potential of red wines.

A sharp, sour flavor typically caused by high acidity. This is often a desirable characteristic in crisp white wines.

The environmental factors, including climate, soil, and topography, that influence the characteristics of wine. It reflects the sense of place in the wine.

Describes a wine that is fresh, energetic, and lively, often with pronounced acidity and fruit character.

The year the grapes were harvested. The vintage can greatly influence the wine’s character, as weather and climate conditions vary each year.

A measurement of acetic acid in wine, often contributing to a sharp, vinegary smell or taste if present in high quantities.

A minerally term often used to describe the fresh, crisp sensation or aroma in wines with significant mineral content, commonly seen in cool-climate whites.

The amount of grapes harvested from a vineyard, typically measured in tons per acre. Lower yields often result in more concentrated flavors in the wine.

A term describing a wine that is lively, bright, and often slightly tangy, often used to describe wines with higher acidity and citrus characteristics.