A key component in wine that gives it freshness and balance. Higher acidity often makes wines more vibrant and refreshing (e.g., Sauvignon Blanc)​

The process of exposing wine to air to allow it to "breathe" and release aromas. This is often done by decanting or swirling the wine in the glass

The scents in wine that come from the grapes. It includes fruity, floral, herbal, and earthy characteristics

Refers to the weight or fullness of the wine, often described as light, medium, or full-bodied. It is influenced by factors like alcohol, tannins, and residual sugar​

The complex aromas that develop in wine as it ages, distinct from the aromas of the grape (which are the "aroma")

A term used when a wine is contaminated with a chemical compound from a bad cork, which can cause a musty or moldy smell.

Pouring wine from the bottle into another vessel to separate it from sediment and allow it to aerate​.

A wine that has little to no residual sugar, resulting in a more crisp or even bitter taste​

The aftertaste of a wine, which can be short or long, and is an indicator of quality.

The streaks that form on the inside of the glass after swirling wine, which are indicators of alcohol content and viscosity.

The smell of wine, including all its aromas and bouquet. A wine’s nose can tell a lot about its quality and style​.

Wood barrels used in aging wine, which can impart flavors such as vanilla, spice, and smokiness. Common in red wines like Cabernet Sauvignon​.

Compounds found in grape skins, seeds, and stems that give wine structure and can make it taste dry. They’re especially prominent in red wines.

The unique environmental factors (soil, climate, topography) that influence the character and flavor profile of the wine grapes grown in a particular region.

The type of grape used to make a wine, such as Merlot or Chardonnay. This term also refers to wines made from one primary grape variety​.

A place where grapevines are cultivated. The term also refers to the specific growing environment and vineyard practices that affect wine production​.

The year the grapes were harvested, which can significantly impact the flavor profile of the wine depending on the climate that year.

A term used for the descriptive language and terminology used when tasting and evaluating wine.

Describes a wine that has bright acidity and an energetic, refreshing character, often used for white wines like Sauvignon Blanc.

The level of residual sugar left in a wine after fermentation. Wines can range from bone-dry to sweet, with dessert wines like Sauternes being among the sweetest​.