Wine terminology part 1

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.