Glossary

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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 (see also astringent, puckery).

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, mercaptan, apricots, mushrooms and other flavoring essences isolated from wines.

Taste:

Refers to the basic sensations detectable by the human tongue. Current scientific opinion defines these as "sweet", "salty", "sour" and "bitter", flavors all registered by the tongue taste receptors. The traditional view of the tongue having four distinct surface zones to register those tastes is currently viewed as outmoded.

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 (see also earthy, flinty).

Thin / Thin-bodied:

Opposite of "full-bodied" (see also light, meager).

Tight:

A term for young wines. Almost an synonym for "dumb" (see also angular, closed-in, hard).

Toasty:

Other, similar descriptors are "caramel" and "toffee". Some also add spicy flavours, such as "cinnamon" or "cloves" (see also oaky, smoke/smoky, vanillin).

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.