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Acid/Acidity
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Essential component of all wine, giving freshness and
structure - tartaric, malic and
lactic acid are the most common wine acids.
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Aerate |
To add oxygen to wine during the winemaking process or
while decanting a wine.
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Aging |
Maturing wines for a period of time in barrels, tanks
or bottles to affect the character
of the finished wine.
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Alcohol |
1) Ethyl alcohol (or ethanol) formed in wine during fermentation,
which affects the taste, aroma and mouthfeel of wine.
2) The reason we like wine more than grape juice.
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Alcohol
level |
The percentage of alcohol by volume of a wine. Most table
wines have between 9 and 15% alcohol by volume.
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American
oak barrel |
Barrels made from oak wood from American forests. American
oak barrels are generally thought to impart more aggressive
and intensely aromatic wood flavours to wine than French
oak barrels.
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Appearance |
Barrels made from oak wood from American forests. American
oak barrels are generally thought to impart more aggressive
and intensely aromatic wood flavours to wine than French
oak barrels.
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Appellation |
The official geographic origin of a wine, which becomes
part of a wine's official name.
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Aroma |
The forward fruit and fermentation (or “primary”)
smells of a young wine. Some
distinguish these smells from "bouquet," but
the term is often used to describe all smells
of a wine.
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Aromatic |
A descriptor used to describe wines that have pronounced
smells, particularly fruity,
floral and spicy smells.
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Astringent |
The harsh, drying sensation in the mouth that is caused
by high levels of tannin, caused
by over-extraction of the grapes and/or lack of ripeness.
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