A method by which cellar-aged bottled wine is poured slowly and carefully into a second vessel, usually a glass decanter, in order to leave any sediment in the original bottle before serving. Almost always a treatment confined to red wines. The traditional method uses a candle flame as the light for illuminating the neck of the bottle while the wine is passing by. The low intensity of the light is ideal for viewing since it does not strain the eyes. Care must be taken NOT to allow the flame to heat the wine while performing this ritual.

Any wine demonstrating somewhat mild, but attractive characteristics. Occasionally used to describe well-made wines from the so-called "lesser grape" varieties.

Refers to a premium wine that demands more attention, it fills the mouth with a developing flavor, there are subtle layers of flavor that go "deep."

Has two meanings: Fortified wine - eg: Sherry - where alcohol is added in the form of Brandy or neutral spirits. Sweet or very sweet wines of any alcohol level customarily drunk with dessert or by themselves and usually in small amounts.

Everything present in this wine is immediately obvious.

Describes any of the undesirable odours that can be present in a wine that that was poorly vinified. A characteristic imparted by improperly cleaned barrels or various other processes performed incorrectly. Usually detected first in a wine by the smell of the cork stopper or from a barrel sample. Not to be confused with corked wines where the stopper is thought to be responsible.

Dry/Off Dry: Little or no sugar = "dry", slightly sweeter = "off dry".