Glossary

An Italian winemaking technique where grapes are partially dried before fermentation. This process concentrates the sugars and flavours in the grapes, resulting in wines that are richer, more robust and often higher in alcohol content. The technique is most commonly associated with Italy, particularly for wines like Amarone and some styles of Valpolicella. The length…

Minerality is a term used to describe a set of characteristics in wine that are reminiscent of flavours, aromas, or sensations that evoke wet stones, flint, chalk or other mineral-like qualities. The source of taste of minerality in wine is a complex and debated subject. Some believe it comes directly from the minerals in the…

I sometimes use a hydrometer to measure the sweetness of wines (at home!), particularly when I am unsure of the sweetness. While it’s usually easy to assess whites, reds can sometimes be deceiving. A hydrometer measures the specific gravity (SG) of a liquid, which is a measure of its density relative to water. In winemaking,…

The wine finish refers to the taste that lingers after tasting a wine. Finish is an important aspect that reveals the depth, complexity and quality of a wine. The finish can vary greatly, being short or long, simple or complex and smooth or harsh. Factors such as the type of grape, the terroir, winemaking techniques,…

In the sparkling wine industry, the term ‘Brut’ is used to classify the sweetness level of the wine, which is determined by the amount of residual sugar left in the wine after fermentation. Here is a broad classification of the sweetness levels, starting from the driest:

Wine lees are the solid remnants that settle at the bottom of the fermentation vessel during the winemaking process. They are a mixture of spent yeast cells, grape particles and other organic matter. Some wines, like Champagne, certain Chardonnays and Muscadets, are aged on their lees, a process known as “sur lie” aging. This can…

A term that denotes a wine that has suffered cork taint, which is characterised by a mouldy, musty or wet cardboard smell or taste. This condition is not related to the bits of cork that occasionally fall into the bottle when opening. Instead, it refers to the wine being tainted by a chemical compound called…

The tracks of liquid that cling to the sides of a glass after the contents have been swirled. Also known as wine tears. This happens due to interaction between several factors: the alcohol content in the wine, the surface tension of the liquid, and the phenomenon known as the Gibbs-Marangoni effect. The Gibbs-Marangoni effect, describes…

The presence of natural fruit acids that lend a tart, crisp taste to wine. Essential for balance and structure in the wine and its longevity. Acidity is an inherent trait present in all wines, which is characterized by a pH level below 7. Generally falling within a range of 2.8 to 4.0, wine acidity is…

Tannins are natural compounds, known as polyphenols, found in the grape skins, seeds and stems that contribute to the drying, astringent sensation in the mouth. The name ‘tannin’ comes from the old French word ‘tanin’, meaning tanning substance. This is because tannins were historically used in the process of tanning animal hides, due to their…