Wine Seller
Wine Seller

Glossary

The glossary below explains several key terms and concepts. We hope this information is useful to you in determining your choice of wine.

Term

Description

 

Acidity

Tartness, sourness and sharpness that makes your mouth pucker

 

Appellation

A recognized wine growing region

 

Aroma

The scents noticeable in a wine

 

AVA – American Viticultural Area

Grape growing regions with distinct geographic features and boundaries defined by the Federal Government that require at least 85% of fruit must come from wineries in that AVA

 

 

Balance

The harmony between sugar, acid and tannin levels that are pleasing to your palate and do not overpower each other

 

Body

Refers to the weight of the wine in your mouth

 

Blend

A mix of grape varieties used to make the wine

 

Breathe

Allowing time for the wine to oxygenate to smooth out and soften the tannins

 

Brix

The measurement of sugar content

 

Complex

Refers to a wine with many layers of fragrances and flavors

 

Corked

A wine contaminated with a bad cork usually noticeable by a strong musty aroma and flavor (known as ‘corked’ wine)

 

Decanting

Poring wine into another container to allow the wine to breathe and to remove sediment from older wines

 

Dry

Very little or no sugar

 

Estate Bottled

This term means that the winery and vineyards must be owned and controlled by the producer in the region specified on the wine label

 

Finish

The taste that lingers after the wine is swallowed and considered to be an attribute of a good wine

 

Fruit

The most important quality in winemaking to capture the true essence of the grape variety

 

Late Harvest

Grapes picked late in the season for the maximum sugar content

 

Legs

After swirling wine in a glass, the phenomena called ‘tears of wine’ run down the side of the glass and is most noticeable in wine with high alcohol content

 

Malolactic

A fermentation process that turns malic acids (hard acids) into lactic acids (soft acids)

 

Meritage

A blend of red Bordeaux varietals that include Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec, Petite Verdot

 

Oaky

The fragrance and flavor of oak imparted to wine that is aged or fermented in oak barrels imparting a toasty or spicy quality. Whites take on flavors of butter and vanilla. Reds take on flavors of coffee and tobacco

 

Rich

A wine with generous flavors and an almost luxurious texture on the palate

 

Round

Smooth and well balanced characteristics of the wine

 

Steel (tank)

Steel tanks uses to ferment wines that will emphasize fresh fruit flavors

 

Tannin

The drying sensation and sense of bitterness felt in the mouth is caused by tannins from the skin, stems, and seeds of wine grapes

 

Varietal

A wine grape variety such as Chardonnay, Merlot, Cabernet Sauvignon

 

Vintage

The year the grapes were harvested

 

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