Traditional method of wine clarification. Sequential transfer of wine to several containers, each transfer leaving behind some particulate matter.

Sharp acidity usually found in young white wine (i.e. Italian Pinot Grigio, New Zealand Sauvignon Blanc)

Mildly rich flavor due to excessive heat in the growing area which dries out grapes still on the vine. Considered a fault in most dry table wines.

Word normally used to describe a flavor perception found in tawny brown, wood-aged and heated fortified wines such as some "Madeira". Refers to the peculiarly blowsy overly-ripe fruit aroma, analogous to overipe bananas, admired in Port-style fortified wines but considered a fault in dry table wines where the detectable presence of oxidized components is frowned on for the most part.

Term for well-balanced wines. Mostly refers to reds, such as Zinfandel, that normally turn "powerful" in the barrel. Almost a synonym for "elegant".

Percentage, by weight or volume, of the unfermented grape sugar in a bottled wine.

Giving a full, rounded flavor impression without necessarily being sweet. Richness supplied by alcohol, glycerin and oak vanilla nuances in dry wine. The sweeter wines qualify for this adjective if also characterized by ripe, fruity flavors.

Refers to edge of wine surface as seen through a "ballon" (goblet) style wineglass held at an angle of about 30-40 deg. from the vertical and viewed against white piece of paper or cloth using natural light. Used in evaluation of wine age. In "blind" tasting is about the only way to get an informed perception about the probable life and/or condition of the wine from that date on.

Favorable adjective bestowed when the varietal characteristics of the grape are optimally present in a well balanced wine. Ripe-tasting wines tend toward being slightly more fruity and sweet than otherwise normal wines.

Vigorous, full with a lot of heart, a big scaled wine.

Smell of Hydrogen Sulfide gas in wine. Thought to be a characteristic imparted by certain yeast strains. A decided flaw.

Flavor/texture is coarse. Acidity and/or tannin are predominant and unpleasant.

Describes flavors and tactile sensations giving a feeling of completeness with no dominating characteristic. Almost the same as fat, but with more approval. Tannin, acid and glycerin are sufficiently present but appear as nuances rather than distinct flavors.