Tasting term used to describe an attractive,
Method of making wine from semi-dried grapes. Water in the grapes evaporates,
Tasting term used to indicate the range of sensations detected in the mouth
Tasting term indicating that the wine has suffered from contact with air,
Group of chemical reactions which occur when wine comes into contact with air.
Widely used German scale
Tasting term indicating the presence of oak flavour on the nose or palate, typically a smell of freshly sawn wood, or vanilla.
Family of trees much associated with wine.
New. Wine sold very soon after the vintage, typically in November.
Tasting term used to indicate the aroma
Wine with no specified vintage
Anglo-saxon term for pourriture noble, or botrytis,
Champagne label term, indicating that the wine was produced and sold by the same company.
Bottle of 15 litres capacity, equivalent to 20 normal (75cl) bottles
Tasting term used to indicate a stale,
Tasting term used to indicate a floral, perfumed aroma,
Tasting term used to indicate a wine that has become over-mature,
Process of steeping grape skins in their juice, to extract flavour and, in the case of reds, colour and tannin.
Champagne label term, indicating the name of the wine does not belong to the producer (for example on supermarket own-label Champagne).
Mixture of wine and sugar added to Champagne
Mixture of wine, sugar and yeast, added to the base wine to induce the second,