Wine — Glossary: Making sense of the terminology
Acetic: vinegar-like taste or smell from exposure to air. Vinegar is acetic acid.
Acidity: wines contain acids, which vary in concentration.
Appellation: French system regulating authenticity; applies to region where the grapes were grown.
Astringent: high tannin content produces dry, puckering effect.
Balance: relative degree of fruity quality, acidity, tannins, alcohol and other characteristics.
Bouquet: complex of aromas, usually from aging.
Cooked: prunish flavor, usually from excessive heat.
Cooper: a maker of casks or barrels.
Corked: a kind of spoilage, smelling of cork, usually from cracked or seeping cork allowing introduction of air or fungi.
Dry: opposite of sweet.
Fruity: aroma or flavor of apples, grapes, currants, pears, etc.
Green: wine made from unripe grapes, producing tart flavor.
Honeyed: smell or taste reminiscent of honey, characteristic of wines affected by 'noble rot' (Botrytis cinerea).
Length: a lingering aftertaste.
Madeirized: oxidized with a brownish color and stale odor. After the island of Madeira where wine is intentionally produced in open air vats.
More later.
