Wine Terminology

Particularly used for Orvieto, which can be dry (secco) or abboccato. See also 'amabile', 'dolce'.

See also 'dulce', 'seco'.

See also 'dulce', 'seco'.

Each AC has a set of rules defining the region of production, permitted grape varieties and yields, and sometimes alcohol and sugar levels. For some ACs, a tasting panel must approve wines before they are sold. The system provides a guarantee of authenticity for the consumer while protecting the producer from competition. See also 'Vin de Pays', 'VDQS', 'Vin de table'.

Normally considered a fault if it can be detected on the nose, though it is an essential part of the aroma of deliberately oxidised styles such as Fino Sherry and other flor wines.

Normally considered a fault if it can be detected on the nose, though it is an essential part of the aroma of deliberately oxidised styles such as Fino Sherry and other flor wines.

Indicates an undesirable vinegary smell.

It is present in all wines in small quantities as part of the volatile acidity. In excess it is considered a fault (see acetic). See also 'ethyl acetate'.

 Contributes to the fresh crispness of white wines. Over-high acidity can make a wine taste tart, while low acidity wines can be flabby.

Several different acids are found in grapes and wine. Grapes are one of the few fruits to contain tartaric acid,the major wine acid and the most important source of acidity in wine. Smaller amounts of malic acid, citric acid and lactic acid can also be found, as can acetic acid. See also 'volatile acidity'.