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WineNotes Glossary
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
Name Description
Anthocyanins The coloured forms of tannins present in the skin of black grape, which are responsible for the colour in all red wines. * No refre
Aroma The smell of a wine. More commonly used for younger wines while the term bouquet is often used more more advanced or aged wines. * No refre
Citrussy A combination of orange, lemon, lime or grapefruit aromas and flavours. * No refre
Crisp A term used to describe the acidity of wine on the palate. * No refre
Fresh A term used to describe the acidity of wine on the palate. * No refre
Fruit-driven A wine that shows good experession of unadulterated fruit i.e. additional complexities such as oak do not domiante the nose or palate flavours * No refre
Intensity The level of aromas and flavours present in a wine. It is the most desirable trait of high quality wines. * No refre
Length The persistence of a wines flovour after swallowing. * No refre
Lively A term used to describe the acidity of wine on the palate. * No refre
Lively A term used to describe the acidity of wine on the palate. * No refre
Nose The smell or aroma of wine as sensed through ones nose and olfactory senses. * No refre
Palate Ones personal taste or the taste and structure of a wine. * No refre
Piquant A term used to describe the acidity of wine on the palate. * No refre
Racking Transferring developing wine from one cask to another to expose it to the air, so helping it age and lift its sediment. Kincaid, K
Racy A term used to describe the acidity of wine on the palate. * No refre
Refreshing A term used to describe the acidity of wine on the palate * No refre
Sharp A term used to describe the acidity of wine on the palate. * No refre
Vinas Viejas Old vines in Spanish * No refre
Winemaking The practical part of the oenologist activities. Rankine, B
Zesty A term used to describe the acidity of wine on the palate. * No refre
 
 
 
 
 
 
       
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