Glossary

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Abgang:

Term used by Austrian winetasters. Expresses the total sensation following swallowing, not only in the palate and throat but also stomach etc (see also aftertaste).

AC / AOC:

Short for appellation controlee, part of the French system that classifies wines according to their geographical origin. Each AC has a set of rules defining the region of production, permitted grape varieties and yields, and sometimes alcohol and sugar levels. For some ACs, a tasting panel must approve wines before they are sold. The system provides a guarantee of authenticity for the consumer while protecting the producer from competition.

Acetic:

All wines contain acetic acid - (ie: vinegar). Normally the amount is insignificant and may even enhance flavor. At a little less than 0.10% content, the flavor becomes noticeable and the wine is termed acetic. Above 0.10% content is considered a strong fault. A related substance,ethyl acetate, contributes the smell associated with acetic acid content (see also ascence).

Acid:

Term used to describe a tart or sour taste in the mouth when total acidity of the wine is high.

Acidity:

Term used on labels to express the total acid content of the wine. The acids referred to are citric, lactic, malic and tartaric. Desirable acid content on dry wines falls between 0.6% and 0.75% of the wines volume. For sweet wines it should not be less than 0.70% of the volume.

Aftertaste:

Term used to describe the taste left in the mouth after swallowing the wine. Both character and length of the aftertaste are part of the total evaluation. May be harsh, hot, soft and lingering, short, smooth, tannic, or nonexistent (see also finish, length, abgang).

Age:

White wines tend to turn from a greenish hue in young wines to a yellowish caste/tone to a gold/amber color as they age. Reds usually possess a purple tone when young, turning to a deep red - (Bordeaux wines) - or a brick red color - (Burgundy wines) - detectable at the surface edge in a wineglass as they age. Rose's should be pink with no tinge of yellow or orange. Cellar aged red wines at their peak will show a deep golden-orange color as it thins at the surface edge. If the wine color has deepened into a distinctly brown-orange tint at the edge it usually indicates a wine past its peak and declining (see also maderized, rim).

Alcohol:

This constituent of wine is a natural by-product of fermentation. It is one of the main pillars of perceived flavor, the others being "Acid", "residual Sugar" (and/or "Glycerin") and "Tannin". The presence of these components define a wine that has "good balance". For tablewines the wine label must, by law, state the alcohol content of the wine within the bottle, usually expressed as a percentage of the volume. Table wines do not usually exceed 14% alcohol content - (11% to 12.5% is generally considered the optimum amount) - although a few, such as Zinfandel, can go up to a 17% level. Sweet dessert wines fall in the same range. Fortified wines - (eg: Sherry, Port etc) - range from 17% to 21% alcohol content (see also legs, tears).

Alcoholic fermentation:

Process by which sugars in the must are transformed into ethyl alcohol using yeasts.

Aldehydes:

Class of chemical compounds, formed by the partial oxidation of alcohols and sometimes found in wine. The most usual is acetaldehyde.

Ampelography:

Study and identification of grape varieties.

Angular:

The total effect of dominant, -edged flavors and taste impressions in many young dry wines. Has opposite meaning to round, soft or supple.(see also austere, crisp, fresh).

Appley:

Refers to smell or aroma of a wine, usually carrying additional modifiers. "Ripe apples" describes a full, fruity, clean smell associated with some styles of Chardonnay wine. "Fresh apples" does the same for some types of Riesling. "Green apple", however, is almost always reserved for wines made from barely ripe or underipe grapes. "Stale apples" applies almost exclusively to flawed wine exhibiting first stage oxidation.

AOC:

See AC.

Aroma:

The intensity and character of the aroma can be assessed with nearly any descriptive adjective. (eg: from "appley" to "raisiny", "fresh" to "tired", etc.). Usually refers to the particular smell of the grape variety. The word "bouquet" is usually restricted to describing the aroma of a cellar-aged bottled wine (see also bouquet, nose).

Ascescence:

Is the term used to mark the presence of acetic acid and ethyl acetate. Detected by sweet and sour, sometimes vinegary smell and taste along with a sharp feeling in the mouth.

Astringent:

Descriptive of wines that have a rough, puckery taste. Usually can be attributed to high tannin content. Tannic astringency will normally decrease with age. However, sometimes the wine fails to outlive the tannin.

Attack:

The initial impact of a wine. If not strong or flavorful, the wine is considered "feeble". "Feeble" wines are sometimes encountered among those vinified in a year where late rain just before harvest diluted desirable grape content (see also light, thin).

Attractive:

The winetaster liked it anyway. A veiled criticism of expensive wines, a compliment for others.

Austere:

Usually used in description of dry, relatively hard and acidic wines that seem to lack depth and roundness. Such wines may soften a bit with age. Term often applied to wines made from noble grape varieties grown in cool climates or harvested too early in the season.