Glossary

  1. Aeration

    The deliberate addition of oxygen to round out and soften a wine. < GLOSSARY  
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  2. Sulfite-free

    A term used to describe canned wine that does not contain added sulfites, which are commonly used as a preservative in bottled wine but can cause a...
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  3. Mouth-feel

    How a wine feels on the palate; it can be rough, smooth, velvety, or furry.   < GLOSSARY  
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  4. Nose

    A tasting term describing the aromas and bouquets of a wine.   < GLOSSARY  
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  5. Spicy

    A tasting term used for odours and flavours reminiscent of black pepper, bay leaf, curry powder, baking spices, oregano, rosemary, thyme, saffron, ...
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  6. Yeast

    A microorganism endemic to vineyards and produced commercially that converts grape sugars into alcohol.   < GLOSSARY  
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