Acetic Acid
All wines contain acetic acid (vinegar); a volatile acid that contributes to the acidity of a wine. In small amounts it can 'lift' the palate and accentuate aroma and flavour. In excess it produces a vinegary smell and taste. It may also be the product of bacterial spoilage, which turns wine to vinegar.
Acid
There are four major acids found in wine (tartaric, malic, lactic, and acetic). Acid is detectable as a sharpness in the mouth, giving the wine freshness, liveliness and crispness to white wines, and balance to red wines. Too much acid can lead to a sharp, sour taste; too little can leave a wine 'flabby' and out of balance. Acid is a natural grape component and is critical to balance the wine flavours; preserve the colour; and protect the wine against bacterial spoilage.
Acidity
The quality of tartness, sourness or sharpness in the mouth. May be indicated on labels to express the total acid content of the wine (g/l).
Aftertaste
Describes the taste, flavour and mouthfeel sensations noticeable after tasting or swallowing wine. The persistence of the aftertaste (the length) is generally a reliable indicator of the quality of the wine (Also referred to as the 'finish' of a wine).
Alcohol
Ethyl alcohol (C2H5OH) is produced by the action of conversion of natural or added yeast on grape sugars during fermentation. It adds body and roundness to the mouth feel and may be felt as a pinprick sensation in the roof of the mouth when the wine has a high alcohol level. Measured in percent volume (%Alc/Vol).
Alcoholic Fermentation
The action of yeast upon sugar; resulting in its conversion to ethyl alcohol (C2H5OH), with carbon dioxide as a by-product. Fermentation will often start naturally with yeasts on the grape skins, however cultured yeasts may be added. The process generates much heat, and temperature control during alcoholic fermentation can have a significant effect on the style of wine produced. The process will cease either when all the sugars have been consumed or more likely when the increasing alcohol content of the fermenting solution kills the yeast, or when the external temperature drops too low. It may also be arrested by adding sulphur or by fortification with spirit.
Anthocyanins
The red, blue and purple pigments (Phenolics) found in the grape skins, and are responsible for the colour of red wines. In time the purple of red wines changes to brick red as the anthocyanin molecules join together and eventually drop out as a crust in/on the bottle. Anthocyanins in white wines tend to add flavour rather than colour.
Apéritif
A French term for an alcoholic drink used to get the taste buds humming. Usually enjoyed as an appetiser before a meal to stimulate the appetite (e.g. dry sherry, vermouth, Sparkling Wine).
Appellation
A French term to describe a recognised wine-growing region, such as Bordeaux or Burgundy in France. These wines must be produced from grapes grown within a geographically defined area, and conform to regulations concerning grape varieties, yields, alcohol content and so on.
Aroma
The smell of wine, which originates from the grape variety used to make the wine. (‘Aroma’ and ‘Bouquet’ are sometimes used synonymously, however more correctly, ‘Aroma’ relates to the smell of the grape and ‘Bouquet’ to describe the smells of the wine, acquired during fermentation and bottle aging).
Aromatic
Wines with pronounced aroma, particularly those redolent of flowers, grape, herbs or spices. (Riesling, Gewürztraminer, Muscat and Tokay).
Ascorbic Acid
Known as 'Vitamin C' this natural component, found in wine is sometimes added after fermentation, because of its powerful antioxidant properties. It is usually
only added to white wines and when used the wine label will show 'Antioxidant 300' added.
Astringent
A dry, harsh, mouth-puckering sensation on the palate, caused by high tannin content in Reds or high acids levels in white wines. Generally an indication of youth. Tannic astringency (Red wine) will normally decrease and soften with bottle age.
Auslese
A German style of wine meaning 'selected harvest'. The grapes will be harvested later and so riper than normal, often giving rise to sweet wines.
Austere
A term to describe a wine that is relatively hard, closed and acidic. This is often typical of a youthful wine, which may seem to lack depth and roundness, which will likely soften and improve with age.
Backward
A wine described as being undeveloped and not ready to drink. Often young and tannic, and may also be described as ‘austere’.
Balance
A wine that has all its flavour components in harmony, with all of its elements complimenting each other with no single element dominating. A balance of fruit flavour, acid and tannins (Red), and the relationship between sugars and acid (Sweet), which is critical as good acid will cut through the sugar to give the wine a dry finish.
Barrel Fermented
A white wine that has been fermented in oak barrels giving rise to a stronger oakey flavour, than those wines just aged in oak barrels.
Barrels
Vessels used for the making or maturation of wine. These may be of cement, plastic, stainless steel or oak. Oak barrels allow the wine to mature and breath while adding natural tannins and flavours such as vanilla or toast.
Barrique
A traditional 225L oak barrel (originating in Bordeaux, France) used by winemakers worldwide. The longer a wine spends in a barrel, the more of the oak flavour the wine will take on. Strong flavours also result when fermentation takes place in the Barrique. French and American oak are commonly used, however Bulgarian, Russian and German oak are also being used.
Batonnage
A French term used to describe the stirring of the lees (dead yeast cells), which is employed to impart depth and richness to the body of a wine.
Baume
A French term used to indicate dissolved solids (mainly sugar) in wine and grape juice. One degree Baume is equivalent to 1.8 percent sugar and by fermentation converts to approximately 1 percent alcohol by volume in a the finished wine; thus grapes picked at 13 Baume will on fermentation produce approximately 13.0 percent alcohol by volume (%Alc/Vol).
Bead
The size of the bubbles in a glass of sparkling wine. Some people say that the smaller and more persistent the bead, the finer the wine. Serving temperature may affect its appearance as a colder wine will effervesce less vigorously.
Beerenauslese
A German term for a sweet style of wine made from individually selected overripe or noble rot affected berries, one notch up from 'Auslese'.
Bianco
The Italian word for 'White'.
Bin Number
A bin is a storage area in a wine cellar. Wines may generally be allocated the same bin with each successive harvest. Over time the bin number may become associated with the wine, for example; a Shiraz stored in bin 707, and a Chardonnay in bin 65, would subsequently become brand names depicting a style of wine, and frequently have nothing to do with the origin of the grapes or where the wine has been stored!
Biodynamic Viticulture
An extension of organic viticulture, taking into account the effect of the moon and planets on the health of the vines.
Biscuity
A quality usually associated with the nose and palate of Sparkling Wines. It presents itself as a sweet, yeasty smell and a taste of dry digestive biscuits. It is predominantly derived from the action of 'autolysis', the interaction between enzymes and yeast in the bottle-fermentation stage of sparkling wine production.
Bitterness
The acid and tannin taste sensation, usually detected at the back of the tongue after swallowing. Phenolic substances are the main source of bitterness in wine, and come from wood (oak) and the grape (over-pressing grape-skins, pips and stalks). Not to be confused with acidity.
Blanc
The French word for 'White'.
Blanc de Blancs
A French term meaning ‘white wine made from white grapes’. If this sounds like stating the obvious, it is necessary because black grapes can be used to make white wine, as only the skins impart colour. This is especially true in Sparkling wine (Champagne), where two of the three legally permitted varieties are black grapes, Pinot Meunier and Pinot Noir. A Blanc de Blancs describes a wine made using 100% Chardonnay, the only other legally permitted variety.
Blanc de Noir
A French term meaning a 'white wine made from black grapes'. It is a term commonly used in Sparkling wine (Champagne), with reference to wines made from the black grapes Pinot Meunier and Pinot Noir.
Blanco
The Spanish word for 'White'.
Bland
Wine-tasting term used to describe a wine that lacks any discernable character, though not necessarily having any particular wine faults.
Blend
The mixing of two or more batches of wine (either different grape varieties or different parcels of the same variety) to create a final wine of increased quality, complexity and character.
Blind Tasting
A tasting where the identity of the wine is unknown, removing all prejudices about the wine and you have to judge it entirely on its merit. This is no reference relating to the state of the tasters after the event!
Bodega
A Spanish word for a winery.
Body
The weight of a wine on the palate. 'Full-bodied' describes a wine (generally one that is higher in alcohol) with fullness of flavour in the mouth. This is determined by the consistency, thickness or substance of the wine.
Bordeaux Blend
A French style of wine and universal term meaning a wine consisting of Cabernet Sauvignon, Cabernet Franc and Merlot. Occasionally Petit Verdot and Mourvedre are also used.
Botrytis Cinerea
Is the Latin word for rot or 'noble-rot' and is a parasitic fungus which, under suitable conditions (misty nights and sunny afternoons), attack ripe berries, removing water and concentrating the sugar levels and flavour compounds. Almost all rots which attack grapes cause damage, but noble rot (because it does not break the skin of the grapes) does not cause off flavours. Its presence can be your best friend resulting in sweet and luscious dessert wines.
Bottle Age
Maturation and ageing in a bottle, which imparts mature and mellow characters, increasing the complexity, quality and overall harmony of wine. White wines tend to become more golden in colour with rich and honeyed characters; and Red wines tend to become lighter, and more brick-red in colour with the fruit aromas being replaced by more complex characters, such as chocolate, leather, cigar-box etc.
Bottle Fermentation
A method of producing sparkling in which by adding sugar and yeast to a dry base wine, you obtain a new (secondary) fermentation, including carbon dioxide. The wine is then transferred to a pressure tank where it is mixed, filtered then bottled.
Bottle Shock
A recently shipped, or recently bottled wine that appears to be jet-lagged, and needs a little time to settle down and gather its thoughts.
Bouquet
The richer, more complex part of the fragrance of wine, which originates from fermentation and from time aging in the bottle.
Brettanomyces (Brett)
A fungal infection (curious yeast) that gives rise to a peculiar 'mousey, farmyard, horsy and sometimes metallic aroma' smell on a wine. Not unpleasant in small amounts, just a little unusual. Not really a true wine fault unless it dominates, just an idiosyncrasy, which in the days of cleaner and cleaner wines is not tolerated as much as it was in the past.
Brilliant
A clear bright wine containing no suspended particles. Brilliance can be an indicator of wine quality, except in premium red wine, where some crust or sediment can be expected to form after bottle maturation.
Brix
A term used to indicate dissolved solids (mainly sugar) in grapes, grape juice (must) or wine. Grapes are generally harvested at 20 to 25 Brix, resulting in alcohol after fermentation of 11.5 to 14.0 percent (%Alc/Vol).
Brut
A dry sparkling wine (Champagne). Some commercial brut styles have a small amount of 'liqueur' added to soften the dryness of the palate.
Brut Cremant
A dry sparkling wine that leaves a full, creamy and round mouth-feel.
Brut de Brut
A sparkling wine that is fermented to absolute dryness and containing no residual sugar. Therefore dryer than 'Brut'.
Buttery
A rich flavour and smoothness of texture, somewhat akin to the oiliness and flavour of butter. More often refers to oak-aged white wines than reds. Many Chardonnays are said to have buttery aromas and flavours.
Canopy
The shape, even the architecture of the vine shoots and foliage.
Canopy Management
A range of viticultural techniques used to manipulate the vine canopy. This is done for vine shape, interception of sunlight and disease control.
Cantina
An Italian word for a 'Winery' or 'Cellar'.
Cap
The mass of skins, pips and other solid matter that rises and floats on the surface of the wine (must) during fermentation. Plunging helps to keep the solid matter mixed in with the wine, imparting colour, flavour and tannin.
Carbon Dioxide
The gas created during fermentation (Co2), which is responsible for the bubbles in sparkling wines.
Carbonic Maceration
The technique of fermenting whole bunches of uncrushed grapes, which produces wines with fruit flavours and colour, but little tannin, and an early-maturing wine style such as Beaujolais (Gamay).
Cassis
French for 'blackcurrant'. A typical Cabernet Sauvignon descriptor.
Chaptalization
The process of adding sugar to fermenting grapes to increase the alcohol level in the wine. The practice is not allowed in Australia, but is often necessary in the Northern Hemisphere.
Character
The combination of vinosity, balance and style of the wine.
Chewy
Describes the palate of richly textured and tannic wines (often high alcohol) that seem to have a thick and full mouth-feel; the flavour is so dense you can almost 'chew' it. A positive quality in many red wines.
Chocolate(y)
Associated with certain reds, particularly those containing Merlot. it refers to the smell of bitter chocolate, and is tinged with creamy notes.
Cigar-box
Another classic Bordeaux term for the aroma of oak and fruit combined.
Clarification
To make a wine clear through fining, filtration and refrigeration.
Closed
A wine that gives off no, or very little, aroma or flavour are said to be closed ('Dumb' is a synonym); Typical of Cabernet Sauvignon, as well as other big red wines.
Cloying
An excessively sweet wine that may seem to be out of balance due to insufficient acidity.
Coarse Sin
Characterised by a harsh acidic taste with bitter after-palate, indicating oxidation and incorrect handling of the wine, particularly excessive skin contact, use of pressings and exposure to air.
Cold Stabilisation
The process involving chilling white wine prior to bottling, causing tartaric acid to crystallise out, avoiding the formation of tartrate crystals in the bottle.
Colour
An extremely important indicator of quality and condition of wine. Darker colours in whites usually indicate older wines, while red wines tend to turn a tawny, brick red colour with age.
Complex
A wine tasting term referring to the layers of flavours a wine may have. A simple wine may taste of just one flavour; a more complex one has a number of flavours, which makes it more interesting to drink.
Concentration
All grapes have certain tastes and flavours that are indigenous to them. Concentration just goes to measure how intense and prominent these flavours are.
Confected
A wine made in the winery (more manufactured and 'chemistry-set' like) rather than grown in the vineyard. A wine reminiscent of confectionery.
Cooked
Heavy, pruned flavour. Also said of wines made from very hot growing regions or wines made from overripe fruit.
Corked
A wine contaminated by a bacterially tainted cork (TCA), which gives the wine a damp cardboard or musty smell and sometimes bitter taste. About 3% of all wines worldwide are affected by cork taint.
Cosecha
A Spanish work for 'Vintage'.
Crisp
A positive term for white wine with refreshing acidity.
Crust
Sediment formed in and on the inside surface of aged bottled wine, usually Red. Consists mainly of pigment and tartrate crystals.
Cultivar
Another term for grape variety.
Debourbage
A French term describing the process of allowing white wine must to settle prior to racking off the wine, thereby reducing the need for fining or filtration.
Decanting
The process of pouring wine, usually red, from the bottle into another container, so that any deposit is left in the bottle and does not get poured into a glass. Decanting also helps the wine to breathe by exposing it to oxygen, helping to mellow out younger reds and giving a bit of oomph to older reds.
Degorgement
Part of the process of making sparkling wine. At this stage, the bottle is opened after the neck has been frozen. A plug of frozen wine is forced out, containing the dead yeast from the secondary fermentation, which occurs in bottle. The wine is then topped up (dosage) and resealed. Part process of 'Methode Champenoise'.
Delicate
Describes most light to medium-bodied wines with good, clear flavours. Desirable in wines such as Riesling, Semillon or Pinot Noir.
Demi-Sec
A 'Medium to dry' sparkling wine or Champagne.
Depth
Describes a wine that shows an excellent concentration of aromas and persistent flavours that gradually unfold with aeration.
Destemming
The process of removing the stems/stalks from the grape bunches before fermentation (‘Egrappage’ is a synonym); Unripe stems will impart a green, unripe and bitter taste to the wine.
Digestif
A smart word for an after-dinner drink and a great way to finish off a good dinner. (Apéritif' is for pre-dinner, as to 'Digestif' is for after-dinner!).
Dolce
An Italian word for 'Sweet'.
Domaine
A French word for a ‘Wine Estate’.
Dosage
Part of the process of Sparkling Wine making; At this stage sweetened wine is often added to each bottle of Sparkling Wine after disgorging to make up for the liquid volume lost by disgorging and/or to reach the desired level of sweetness and flavour. Part process of 'Methode Champenoise'.
Dry/Dryness
A wine that has completed fermentation and has less than 7.5 grams per litre (g/l) of dissolved sugar remaining, is said to have fermented to dryness. The term 'dry' can also be used to describe the tannins or mouthfeel, when it refers to the dry, puckering sensation the wine imparts.
Dull
Lacking liveliness and proper acidity; uninteresting.
Dumb
Not revealing flavor or aroma (‘Closed’ is a synonym); typical of wines that are too young or too cold.
Dusty
A palate sensation usually associated with high tannin levels, almost as if there was a dusty coating to the wine.
Earthy
A musty or savoury flavour found in some wine (often referred to in tasting notes as 'barnyard' characters).
Elegant
Describes wines that are graceful, well balanced and usually light-bodied.
Ethyl alcohol
Ethanol is the primary alcohol in an alcoholic beverage.
Fermentation
The transformation of sugar into alcohol through the action of yeasts.
Filtration
The removal of solid particles from the juice or wine.
Fining
A clarification technique where a fining agent such as egg white or bentonite is used to aid in the flocculation of particulate matter in the wine.
Finish
The end taste of wine after it has been swallowed or spat out. High tannin content might produce a 'firm finish'; lack of flavour and body might yield a 'short finish '.
Firm
Term referring to a taste sensation caused by tannins - usually noticeable at the back of the mouth.
Flabby
Soft, lacking acidity on the palate (when a wine loses acidity, it is referred to as 'flat').
Flinty
Term usually applied to austere, dry and crisp whites.
Flor
A special yeast used to make sherry. This yeast functions with full contact with oxygen and can ferment to higher than 15 per cent alcohol.
Floral
An attractive scent reminiscent of flowers and often applied to young, fresh white wines.
Free Run
Juice that runs freely from grape bunches without applied mechanical pressure. Usually of the highest quality because it contains less tannin from skin, stalk or seed material.
Green
A term describing wines made with unripe fruit.
Hectare
An area of land totalling 10,000 square meters or 2.47 acres.
Herbaceous
An aroma related to vegetative or grassy characters. Some reds, notably under-ripe cabernet sauvignon (a distinct tomato-leaf smell), and some whites (sauvignon blanc's asparagus and capsicum flavours, for example) are described as 'herbaceous'.
Hot
Describes the hot or peppery mouthfeel of high alcohol wines (a positive in fortified styles).
Inert gas
A gas which does not react with the juice or wine. Carbon dioxide or nitrogen are commonly used to fill the head space in tanks and bottles to avoid oxidation.
Lactic acid
A single carboxyl acid produced during malolactic fermentation.
Lees
Solid waste at the bottom of the ferment, primarily composed of dead yeast cells and grape matter.
Legs
Viscous columns which trickle down the inside surface of a glass after a wine has been swirled. Prominent 'legs ' indicate high alcohol.
Liqueur d' Expedition
A liqueur added to top up disgorged wine.
Luscious
Describes sweet wines such as liqueur muscat and tokay that are rich, fruity and high in residual sugar.
Mèthode Champenoise
The traditional French method of producing sparkling wines, where the wine goes through secondary fermentation in the bottle in which it is eventually sold.
Malic Acid
A double carboxylic acid which adds a sharpness to wine. Undesirable in high concentrations it is often reduced through malolactic fermentation to lactic acid.
Malolactic Fermentation
A secondary fermentation that converts 'Malic' acid into softer 'Lactic' acid. This adds complexity and fullness to Chardonnay and smoothness to reds such as Cabernet Sauvignon and Merlot.
Medals
Wine show awards for well-made wines. International and capital city wine shows are the most reliable indicators of quality. Gold medals are awarded to wines attaining 18.5 points or more (out of 20 points); silver medals,17.0 to 18.4; and bronze, 15.5-16.9.
Mercaptans
Yeast reacting with lees causing a mousey smell.
Must
Grapes, seeds, skins and juice resulting from crushing grapes.
Noble Rot
Highly prized form of the fungal disease Botrytis. Affected grapes will shrivel concentrating sugars resulting in delicious sweet wines. (See Botrytis Cinerea).
Oak
Wines fermented and/or stored in oak barrels (from the wood genus quercus) gain extra flavour profiles and complexity. The more intense, sweet vanillin and coconutty flavours of American oak are well-suited to full flavoured red wines (particularly the Penfolds range); while the delicate vanilla, cedar and butterscotch characters of French oak integrate well with more elegant wine styles.
Oechsle
The German measure for the sugar concentration in grape juice or wine.
Oenology
The science of winemaking.
Oxidation
Exposure to oxygen causes wine to go brown and flat. Oxidation creates bitterness and destroys flavour.
Oxygen
A gas vital for the growth of yeast cells. A small amount of oxygen is important at the start of fermentation. Too high a concentration of oxygen will lead to oxidation of the wine causing a loss of colour, flavour and aroma.
Peppery
A not entirely unpleasant characteristic reminiscent of black pepper sometimes found in young red wines (especially shiraz) and ports.
pH
A measure of the concentration of acidity. pH ranges from 1 to 14 with the numbers 1 to 7 being more acidic. Water is neutral at pH 7 and wines are generally between pH 3 - 4.
Phenolics
Alarge group of compounds found mainly in the skins and seeds of the grape. They include the flavonoids, anthocyanins and tannins. During the ageing process of wines many of these are precipitated out. Evidence suggests that red wine will offer greater protection against heart disease than white wine due to its' higher concentration of phenolics.
Precipitate
When a dissolved substance can no longer stay dissolved and leaves the solution as a solid it is said to precipitate, to leave the solution.
Pressing
White grapes are pressed to release their juice only and not to break the seeds. Red or black grapes are pressed after fermentation to release more of the juice, colour and astringent qualities.
Pruning
Cutting the vine to improve its shape and balance. The level of pruning can affect a vine's vigour and the quality of its yield.
Pulp
The flesh of the grape containing water, sugars and acids. The flesh of most grapes, whether red or white, is clear.
Racking
Transfer of wine from one container to another. The operation must be conducted to minimise the contact with oxygen.
Remuage
The entire process of riddling of the bottles, in Champagne production, to shake the yeast lees to the neck of the bottle for removal.
Residual sugar
Unfermented natural grape sugar that contributes sweetness to a finished wine. Can be unpleasant and cloying if overdone, or with the wrong type of wine.
Round
Describes a texture that is well balanced with agreeable qualities of fullness (body) without other characters in excess.
Sharp
Acid taste on the palate. Not necessarily unpleasant.SmokyFlavour and aromatic complexity. Usually a by-product of fired (toasted) oak barrels.
Skin
An essential part of red winemaking as it contains pigment, flavour and tannin.
Skin Contact
Continual and deliberate contact of the grape skins with the juice during fermentation.
Soft
Describes a wine with a mild tannin or acid sensation with no harshness on the palate or in the aftertaste.
Solera System
A system of 'fractional blending ' used in the production of fortified wines. Usually, a stack of barrels will have the youngest wines at the top and the oldest at the bottom. Wine is removed from the bottom barrels for bottling and topped up from the row above. In this way, a consistent wine can be produced over many years.
Sorbic Acid
Used to kill yeasts and moulds but can produce the undesirable odour of crushed geranium.
Stabilisation
Processes used to stop the wine from deteriorating.
Sulphur Dioxide
Used since Roman times to preserve, disinfect and reduce oxidation in wines. Shown as 'Additive 220' on the wine label.
Sweet
More than fruity; pertaining to the sugar level in finished wine.
Tannin
A vital ingredient in wines,especially reds. Tannins come from grape seeds, stalks, and skins, and in young wines produce a bitter, mouth-puckering sensation.Astringent phenolics. A balanced wine will have soft tannins and give a full-mouth feel.
Tart
Noticeable acidic taste of natural grape acids. Unpleasant in excess. A food acid and a good preservative.
Tartrates
Harmless potassium bitartrate crystals that may form (often on the cork) from the tartaric acid naturally present in wine.
Thin
Lacking in body, depth and flavour.
Toasty
Describes a flavour derived from oak. Also a character that develops in some sparkling wines.
Ullage
The headspace between wine and the top of a container. This is kept to a minimum to avoid oxidation.
Varietal
The grape variety a wine is made from, for example, shiraz; the opposite of a generic wine named after a region (for example, chablis).
Vegetal
Smells and tastes in wine that are reminiscent of plants and vegetables (such as cabernet sauvignon, which exhibits these qualities that are part of the varietal character).
Velvety
Having rich flavour, and a smooth, soft texture.
Vigneron
Grape grower.
Vigorous
In wine, a lively taste or feel.
Vin
Wine (French). As in vin ordinaire, or ordinary wine. To vinify is to make grapes into wine. (Pron.'vann ').
Vinegar
Wine spoiled by the vinegar bacteria (acetic acid) can be easily detected by a sharp, unpleasant sensation on the nose or palate (see volatile).
Vinifera
Vine species of European origin.
Vinosity
Wine-tasting term pertaining to the alcoholic strength of a wine and its grape character.
Vintage
The period of picking or harvesting grapes each year, as in 'the vintage'; also the year a wine was made or 'vintaged'. In Australia, wine must contain at least 85% of grapes from the year stated in order to carry a vintage date on the label.
Vintner
Winemaker, wine producer or winery proprietor.
Viscous
Thick appearance in wine; showing the presence of glycerol.
Viticulture
The study, science and cultivation of grapes.
Vitis Vinifera
The botanical name for the grape-bearing vine that is responsible for most of the world 's quality wines. The North American Vitis labrusca is a native vine.The vine genus.
Volatile
A wine affected by the presence of acetic acid is said to be volatile, or to have volatile acidity (v.a.). In small amounts, this can contribute to complexity, but in excess it gives wine a slightly sour, vinegary edge.
Yeast Autolysis
After primary and/or secondary fermentation is completed, the dead yeast cells fall to the bottom of the tank/bottle and begin to breakdown. This adds an attractive bread like (yeasty) aroma to the wine. Sparkling wines are often described as yeasty, due to extended aging on the yeast lees and is very appealing if not too excessive.
Young
In simple wines signifies youthful freshness; in finer wines, refers to immaturity; and in wines generally that are undeveloped.
Zesty
A term to describe a wine that has the lift and flavour intensity associated with citrus zest.