Tart, mouth-puckering quality of wines
due to the presence of agreeable acids.
Acidity varies depending on a number of
factors, including the grapes used and
the duration of aging. A certain amount
of acidity is essential for keeping the
flavor of wine crisp and fresh.
Body
Feeling of fullness in the mouth. Dark
red wines feel thicker and richer in the
mouth and are referred to as full-bodied
wines, while lighter, crisper white
wines are usually described as
lighter-bodied or thin wines.
Bouquet
The odor or fragrance of a wine that
originates from fermentation and aging.
Fruit
The flavor imparted by the type of grape
used. Different types of grapes have
significantly different flavors and
produce wines with a variety of flavors
that are characteristic of the grape
itself.
Oak
Fragrance and/or flavor present in wine
that is fermented and/or aged in barrels
made from oak. Varies in intensity
depending on age and type of oak used
and the duration of time in barrels.
Sweetness
Amount of sugar present in wine,
determined primarily by the type and
ripeness of the grapes used and the
duration of the fermentation process.
Riper grapes have higher sugar content
and are sweeter. Sweet wines ferment for
shorter periods of time, permitting less
of the grape sugar to convert to
alcohol, resulting in a higher sugar
content and a sweet flavor. Long
fermentation periods produce wine with
little or no sugar present, referred to
as "dry" wine.
Tannins
Bitter taste present in red wines from
chemical compounds in the skins of red
grapes. Tannins act as a natural
preservative, enabling red wines to age
for long periods of time without
spoiling.
Vintage
The year the grapes used to make the
wine are harvested. Some years are
recognized for particularly good growing
conditions and wines made from grapes of
these vintages are usually superior to
wines made from grapes harvested in poor
growing seasons.
