Learn about wine
A tasting term denoting odors and flavors of fresh herbs (e.g., basil, oregano, rosemary, etc.)
A description for wine that is high in alcohol.
Sediment consisting of dead yeast cells, grape pulp, seed, and other grape matter that accumulates during fermentation
A tasting term for the rich aromas and smells that result from wine resting on its lees
The amount of time that flavors persist in the mouth after swallowing wine; a lingering sensation
One of the three predominant acids in grapes. Tart-tasting malic acid occurs naturally in many fruits, including apples, cherries, plums, and tomatoes.
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.”
Ready to drink
How a wine feels on the palate; it can be rough, smooth, velvety, or furry.
Unfermented grape juice including seeds, skins, and stems