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Wine Terminology


Glossary terms

Table wine

General term for any wine that is not fortified.

More specifically, in the EU, a wine not entitled to any quality/regional designation (see 'QWPSR'). See also 'tafelwein', 'vin de table', 'vino da tavola', 'vino de mesa'.

Tafelwein (Ger.)

Table wine.

May contain wine from outside Germany, while Deutscher Tafelwein must be entirely German.

Tannin

Group of compounds found naturally in grape skins, which contribute importantly to the structure and ageing potential of red wines.

Extra tannin is sometimes added during winemaking, and oak-derived tannin comes from ageing the wine in new barrels.

Tartaric acid.

Naturally occurring acid found in grapes (and almost nowhere else) and the most important acid in wine.

A good level of acidity is essential for balance, the refreshing taste of crisp whites, and ageing potential in all wines. In hot regions, extra tartaric acid is added to 'correct' the acidity.

Tartrates

Crystals which sometimes form in wine.

When this happens to white wine in bottle it is usually considered a fault, though it doesn't affect the taste and is not dangerous to health. Most wine producers treat wine before bottling to protect it against tartrate precipitation.

Teinturier

General term for the (rare) red grape varieties which have coloured juice.

For most reds, the colour comes from the skins.

Tenuta (It.)

Estate,

farm.

Terra rossa

Red-brown, clay-limestone soil found in parts of southern Europe,

 and notably in Coonawarra, Australia.

Tinto (Sp., Por.)

Red.

 

Tonneau

Unit of volume equal to 900 litres,


used in Bordeaux for trade in bulk wine.

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