Glossary

Wine, where brandy is added (fortified), is known as being fortified (e.g. Port).

Individual and unmistakeable musky aroma of native American and inter-specific hybrid wine varieties, reminiscent of wet dog and forest floor.

Young and lively wine, with delicate carbon dioxide and a vibrant taste.

Tasting term usually referring to the primary fruit aromas in wine.

Often with high quality wine, there is an intense fruit taste on the palate, followed by a pleasant, textured aftertaste, that literally melts in the mouth.

Aroma and flavours that refer to the grape or fruit variety. We differentiate between pipfruit, stone fruit, berries, citrus fruit, tropical fruit, dried fruit and cooked fruit (compote).

Describes a full-bodied, opulent wine with supportive, balanced acidity.

A well-rounded rich and powerful wine, rich in extract and/or alcohol.

Group of yeast strains that are predominant throughout the fermentation and evolve more intensively during the maturation of red wine. Brettanomyces is an aroma that is gamey, or reminiscent of stable or the sweaty saddle of a horse, and can be a positive impression when well integrated. If the brettanomyces is too intensive, then it is considered a wine fault.