Glossary

The sugars in the must have (virtually) all been converted into alcohol, and the term is common for dry wines, where the taste of residual sugar is not noticeable.

Generally, red wine ferments on the skins in vessels constructed of stainless steel or oak. These fermentation vessels are often equipped with temperature control regulators and technical aids (pumping over, punching down the cap, stirring elements, gas circulation), to keep the must moist and to achieve desired extraction of colour and tannin.

Describes a wine that is delicate, subtle with balance.

A tasting term that refers to the aftertaste of the wine in the mouth, or the last impression of the wine, also known as persistence or length.

The description for a flat, rather unspectacular wine that lacks acidity.

Denotes a full-bodied, opulent wine.

The description of an aroma in a wine, that is reminiscent of two flintstones being vigorously rubbed against each other, giving off this mineral aroma.

Floral or petal-like aromas.

The wine has a floral or pleasant aroma of a flower.