The herbal, vegetal aromas and flavours such as green bell pepper that may come from grape variety or from harvesting under-ripe grapes.
Sediment consisting of dead yeast cells, grape pulp and grape seeds that accumulates during fermentation. This may result in a rich aroma referred to as "leesy"
A "linear" wine is straightforward, precise or direct. Some wines gain momentum as you taste them, others lose momentum, and some have a middle phase that sticks out. But a linear wine finishes as it begins, and there are no real surprises.
Also known as "malo". It is a second fermentation which softens tartness. Wines described as “buttery” or “creamy” have usually been through "malo."
A wine that has reached its quality peak.
How a wine feels on the palate; it can be rough, smooth, velvety, or furry.
Usually refers to countries which do not have a long history of vineyards such as New Zealand. Wines are typically more fruity.
A desirable mould that causes grape dehydration, resulting in a wine with a higher sugar proportion: dessert wine.
A tasting term describing the scent, aroma and bouquet as in: "Really good nose!"
A wine where the effects of oak ageing in barrel are noticeable. noticeable perception of the effects of oak. These effects can include a sense of butter, vanilla or toast, creamy mouthfeel, sweet spices like nutmeg, and smoky characters.
Countries with a long history of making wine such as France and Italy. Wines tend to be lean and elegant.
Tasting term signifying that a wine is ready to drink.
Wine exposed to air undergoes a (negative) chemical change. Leave half a glass of wine out overnight and you'll smell that change.
A microscopic insect that kills grape vines. It has destroyed vast numbers of vineyards.