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Wine Basics: Glossary 
Round: Describes a texture that is smooth, not coarse or tannic, sometimes tending to have a low acidic content. Sediment: The residue found in older wines caused by the natural separation of tannins and pigments as the wine ages. Sommelier: French term for a wine steward. Spicy: Used to describe a variety of aromas, or tastes such as pepper, cloves, or nutmeg, that give the wine a spiced character. Tannins: Substances that are produced from the skin, seeds and stems of grapes during winemaking. They add longevity, structure and complexity to wine and are detectable by a dry sensation in the mouth and back of the throat. Wines most likely to be described as tannic are red wines. Toasty: Used to describe a white wine with a nice hint of the wooden barrel in which the wine was stored. Varietal: Wine made from a single grape variety such as Merlot, Chardonnay or Riesling. Vendange: French for vintage. Vintage: Describes both the year of the actual grape harvest and the wine made from those grapes. Yeasty: Describes the pleasant aroma of fresh bread. Chardonnay as well as sparkling wine and champagne often have a yeasty aroma or bouquet. |
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