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TANNIN
A naturally occurring substance in grapeskins, seeds and stems. Is primarily responsible for the basic "bitter" component in wines. Acts as a natural preservative, helping the development and, in the right proportion, balance of the wine. It is considered a fault when present in excess.
TARRY/TARLIKE
Descriptive term used when comparing odor detected in the "nose" of a wine with similar odor retained in a memory trained by the use of a comparison kit of scent essences. Such kits include tar, apricots, mushrooms and other flavoring essences isolated from wines.
TART
Synonym for "acidic".
TASTE
Refers to the basic sensations detectable by the human tongue. Current scientific opinion defines these as "sweet", "salty", "sour", "bitter" and "MSG" (Monosodium Glutamate) flavors all registered by the tongue taste receptors. The traditional view of the tongue having four distinct surface zones to register those tastes has recently been revised by a report of new research discoveries (ie. see "Nature" magazine, April 5, 2000).
TEARS
Synonym for "legs".
TERROIR
French language term for all the characteristics of the vineyard site thought to be imparted to a particular wine. It is a term that includes geographic, geological, climatic and other attributes that can affect an area of growth as small as a few square metres.
THIN/THIN-BODIED
Opposite of "full-bodied".
TOASTY
Other, similar descriptors are "caramel" and "toffee". Some also add spicy flavours, such as "cinnamon" or "cloves".
TOBACCO
Descriptive term, used by some, to describe a flavor component resembling the taste of raw tobacco leaf in the finish of certain red wines. Seems to mainly apply to Cabernet Sauvignons from Bordeaux, France or the Napa region of California. "Cigarbox"
is a common term often used as a near synonym
especially if a cedar-wood note in the aroma is
detected. (Non-smokers may have trouble with
this word and its implication).
TOUGH Usually
implying too much tannin.
UNDERIPE (see also ACIDIC, GREEN).
Resulting flavor when grapes that failed to reach optimum maturity on the vine are used in the vinification process.
UNFILTERED
Opposite of "filtered". However, does not exclude other clarifying processes such as "fining" etc.
UNFINED
Opposite of "fined", but does not exclude other clarifying processes such as "filtering" etc.
VANILLA
Component detectable in the "nose" of a wine. The novice taster can compare odors with the vials of artificial ones provided in kit form.
VANILLIN
Component contributed by oakwood barrel staves. Considered to add a degree of "sweetness" to red wines when present in barely detectable amounts, so adding to a desirably complex style prized by connoisseurs.
VARIETAL CHARACTER
The particular flavor characteristics associated with a grape picked at optimum maturity - (eg: distinctive "berrylike" taste of California Zinfandels, "blackcurrants" of Cabernet Sauvignon etc).
VEGETAL
Considered a flavor flaw when present in distinctive amounts over and above that occurring naturally in the grape. "Grassy" has somewhat the same connotation.
VITIS LABRUSCA
The grape species believed to be an impure, cross-pollinated version of the wild grape native to North America. Makes tasty juice, jelly but has wine flavor often termed as "foxy".
VITIS VINIFERA
The premier grape species used for the world''s most admired wines. Also referred to as the "European vine".
WARM
Possesses high alcohol flavor offset by counterbalancing flavors and other desirable qualities. Unlike "hot", is a positive attribute.
WATERY
Synonym for MEAGER or THIN.
WEIGHTY
Well-structured/balanced wines with an implication of mildly excessive flavor or "heaviness".
WELL-BALANCED
Contains all of the essential elements - (ie: alcohol, flavors, acid or astringency etc) - in good proportions.
WINE THIEF
Sampling tube made from clear glass or plastic tube having a narrowed opening at either end. The tube is lowered into the wine container, usually a barrel, allowed to fill to a predetermined level and is then withdrawn, keeping the upper end sealed with a finger, so collecting a sample of wine. The wine sample is then disgorged into a wineglass or shallow "tastevin" cup held ready for use by the taster. (Cooks will recognize the similarity to the kitchen implement known as a "turkey baster").
WOODY
Almost a synonym for OAKY. However, implies an overstay in a wooden container which resulted in the absorption of other wood flavors besides "oak".
YEASTY/YEASTLIKE
Term describing odors deriving from varietal yeasts carried on grapeskins, molds etc. Includes both desirable and undesirable characteristics. Examples would be the presence of "brett", (brettanomeyces), a strain of yeast that produces "gamey/smokey" odors that are considered to add to the character of the wine when barely detectable. Considered a flaw when presence is pronounced. Another, similar example is the "dekkera" wild yeast strain which gives a "fresh dirt/cement-y" flavor component.
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