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Acetic: Acetic acid is the acid that gives vinegar its characteristic taste. Small amounts of acetic acid are normal in wine.
Acidity: The agreeable sharp taste caused by natural fruit acids. In moderate amounts it is a favourable characteristic.
Aftertaste: The sensation left in the mouth after a wine has been swallowed. Length of palate or flavour persistence.
Aggressive: Opposite to soft and smooth. A young wine may seem aggressive, but can round out with time in the bottle.
Aging: The process of allowing time to develop the character of a wine. The life differs greatly in different wines.
Aging Sur Lie: Wine is aged in the barrel with the yeast retained, rather than being clarified before aging. Aging on the lees increases the complexity and creaminess of the wine.
Alluvial: Soil that contains clay, silt, sand or gravel deposited by running water is said to be alluvial. Grapes grown in alluvial soil produce wine with more concentrated fruit flavours.
Aperitif: A drink taken before a meal to stimulate the appetite.:
Aroma: The fragrance of the fruit directly related to the variety of the grape used to make the wine. The aroma of the grapes will change as the wine ages.
Aromatic: A wine that has an abundant aroma.
Aromatized Wines: Fortified wines flavoured with aromatic substances such as herbs, fruit and flowers.
Astringency: A normal characteristic of some young wines, usually caused by an excess of tannin, lessening with age. May be more noticeable with red wines.
Austere: A wine that lacks fruit and is dominated by harsh acidity and or tannin.
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