acidity — the liveliness and crispness in wine that activates our salivary glandsaeration — the deliberate addition of oxygen to round out and soften a wineaging — holding wine in barrels, tanks, and bottles to advance them to a more desirable statealcohol — ethanol (ethyl alcohol), the product of fermentation of sugars by yeastappellation — a delineated wine producing region particular to Francearoma — the smell of wine, especially young wine (different than “bouquet”)astringent — tasting term noting the harsh, bitter, and drying sensations in the mouth caused by high levels of tanninbalance — a term for when the elements of wine – acids, sugars, tannins, and alcohol – come together in a harmonious waybarrel — the oak container used for fermenting and aging winebarrique  — a 225-litre oak barrel used originally for storing and aging wines, originating in Bordeauxbitter — a taste sensation that is sensed on the back of the tongue and caused by tannins blend —  a wine made from more than one grape varietalbody — a tactile sensation describing the weight and fullness of wine in the mouth. 

A wine can be light, medium, or full bodied.the best fruit wine recipesBordeaux — the area in Southwest France considered one of the greatest wine-producing regions in the worldbotrytis — a beneficial mold that pierces the skin of grapes and causes dehydration, resulting in natural grape juice exceptionally high in sugar.  the best bc winesBotrytis is largely responsible for the world’s finest dessert wines.  good wine restaurant london(see “noble rot”)bouquet — a term that refers to the complex aromas in aged winesbreathing — exposing wine to oxygen to improve its flavors  (see “aeration”)brettanomyce —  a wine-spoiling yeast that produces barnyard, mousy, metallic, or bandaid-ish aromasbrilliant — a tasting note for wines that appear sparkling clearbrut — french term denoting dry champagnes or sparkling winesbung — the plug used to seal a wine barrelbung hole — the opening in a cask in which wine can be put in or taken outchaptalization — adding sugar where can i buy wine away in australia

to wine before or during fermentation to increase alcohol levels.  top wine destinations 2015Chaptalization is illegal in some parts of the world, and highly controlled in others.citric acid — one of the three predominate acids in wineclaret — the name the English use when referring to the red wines of Bordeauxclosed — term describing underdeveloped and young wines whose flavors are not exhibiting wellcomplex — a wine exhibiting numerous odors, nuances, and flavorscork taint — undesirable aromas and flavors in wine often associated with wet cardboard or moldy basementscorked — a term that denotes a wine that has suffered best wine bars for groups nyccork taint (not wine with cork particles floating about)cru classé — a top-ranking vineyard designated in the Bordeaux Classification of 1855crush — the English term for harvestcuvée — in Champagne, a blended batch of winedemi-sec — french term meaning “half-dry” used to describe a sweet sparkling winedry —  a taste sensation often attributed to tannins and causing puckering sensations in the mouth;

the opposite of sweetearthy — an odor or flavor reminiscent of damp soilenology — the science of wine and winemaking (see “oenology”)fermentation — the conversion of grape sugars to alcohol by yeastfining — the addition of egg whites or gelatin (among other things) to clear the wine of unwanted particlesfinish  — the impression of textures and flavors lingering in the mouth after swallowing wineflavors — odors perceived in the mouthfoxy — a term that describes the musty odor and flavor of wines made from vitis labrusca, a common North American varietalfruity — a tasting term for wines that exhibit strong smells and flavors of fresh fruitfull-bodied — a wine high in alcohol and flavors, often described as “big”herbaceous — a tasting term denoting odors and flavors of fresh herbs (e.g., basil, oregano, rosemary, etc.)hot — a description for wine that is high in alcohollees — sediment consisting of dead yeast cells, grape pulp, seed, and other grape matter that accumulates during fermentationleesy — a tasting term for the rich aromas and smells that results from wine resting on its leeslength — the amount of time that flavors persist in the mouth after swallowing wine;

a lingering sensationmalic acid — one of the three predominate acids in grapes.  Tart-tasting malic acid occurs naturally in a number of fruits, including, apples, cherries, plums, and tomatoes.malolactic fermentation — a secondary fermentation in which the tartness of malic acid in wine is changed into a smooth, lactic sensation.  Wines described as “buttery” or “creamy” have gone through “malo”.mouth-feel — how a wine feels on the palate; it can be rough, smooth, velvety, or furrymust — unfermented grape juice including seeds, skins, and stemsnegociant — French word describing a wholesale merchant, blender, or shipper of winenoble rot — the layman’s term for botrytisnose —  a tasting term describing the aromas and bouquets of a wineoak/oaky — tasting term denoting smells and flavors of vanilla, baking spices, coconut, mocha or dill caused by barrel-agingoenology — the science of wine and winemaking (see “enology”)open — tasting term signifying a wine that is ready to

drinkoxidation — wine exposed to air that has undergone a chemical changephenolic compounds — natural compounds present in grape skins and seedsphylloxera — a microscopic insect that kills grape vines by attacking their rootsplonk — British slang for inexpensive wine; also used to describe very low-quality winesrough — the tactile “coarse” sensation one experiences with very astringent winesSommelier — A wine butler; also used to denote a certified wine professional. For a full overview  go here: sommelier courses.spicy — a tasting term used for odors and flavors reminiscent of black pepper, bay leaf, curry powder, baking spices, oregano, rosemary, thyme, saffron or paprika found in certain winesstructure — an ambiguous tasting term that implies harmony of fruit, alcohol, acidity, and tanninssweet — wines with perceptible sugar contents on the nose and in the mouthtannins — the phenolic compounds in wines that leave a bitter, dry, and puckery feeling in the mouthtartaric acid — the principal acid in grapes, tartaric acid promotes flavor and aging in wineterroir — French for geographical characteristics unique to a given vineyard texture — a tasting term describing how wine feels on the palatetypicity — a tasting term that describes how well a wine expresses the characteristics inherent to the variety of grapeullage — the empty space left in bottles and barrels as a wine evaporatesvegetal — tasting term describing characteristics of fresh or cooked vegetables