A natural component of grapes that helps the wine achieve balance and structure, also called tartness. Too much creates sharpness; too little leads to wines that are dull and flat.
The smell of a young wine or of the grapes used to make the wine, also called bouquet.
A wine is in balance when the acidity, tannins, alcohol, sweetness and oak (if any) come together in harmony.
The feeling of substance a wine forms in the mouth, also called mouthfeel. Described in terms of weight, fullness or texture.
The length of time a wine's aftertaste lingers on the tongue.
An astringent substance that comes from both grape skins and oak barrels and causes a dry, puckering sensation in the mouth.
The influence of every aspect of a vineyard site, including the soil, sun exposure, wind direction, vineyard microclimate and other natural elements on the wine when it is brought together with the human element. Also referred to as a wine's sense of place.