Wine A to Z

Acid/Acidity

Essential component of all wine, giving freshness and structure - tartaric, malic and lactic acid are the most common wine acids.

Aerate

To add oxygen to wine during the winemaking process or while decanting a wine.

Aging

Maturing wines for a period of time in barrels, tanks or bottles to affect the character of the finished wine.

Alcohol

1) Ethyl alcohol (or ethanol) formed in wine during fermentation, which affects the taste, aroma and mouthfeel of wine. 2) The reason we like wine more than grape juice.

Alcohol level

The percentage of alcohol by volume of a wine. Most table wines have between 9 and 15% alcohol by volume.

American oak barrel

Barrels made from oak wood from American forests. American oak barrels are generally thought to impart more aggressive and intensely aromatic wood flavours to wine than French oak barrels.

Appearance

Generally the first category by which wines are judged in a sensory evaluation. The wine's clarity and color are the primary factors evaluated.

Appellation

The official geographic origin of a wine, which becomes part of a wine's official name.

Aroma

The forward fruit and fermentation (or “primary”) smells of a young wine. Some distinguish these smells from "bouquet," but the term is often used to describe all smells of a wine.

Aromatic

A descriptor used to describe wines that have pronounced smells, particularly fruity, floral and spicy smells.

Astringent

The harsh, drying sensation in the mouth that is caused by high levels of tannin, caused by over-extraction of the grapes and/or lack of ripeness.