'A' - Wine Tasting Terminology


Just CLICK on a term to view its meaning!




A mixture of acetic acid and ethyl acetate, reminiscent of vinegar. The taste threshold is dependant on the wine; big high tannin wines can tolerate higher levels but generally the threshold for acetic acid is 0.8 grams/litre & 150 mg/litre for ethyl acetate.

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This refers to the quality of tartness or sharpness experienced in the taste of the wine. It is an indication of the level of suitable fruit acids presence, ie. Tartaric & Malic acids. Balanced acidity brings a desirable crispness to white wines.

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French for appetiser, which is consumed before a meal to stimulate the appetite. Common aperitifs are, dry sherry, vermouth and sparkling wine.

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Is the smell of the wine. More correctly, aroma is the smell of the grape and bouquet the smell of the wine acquired during the fermentation and maturation processes.

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The strongly scented smell of a wine or grape, such as Muscat and Gewurztraminer. Aromatic is NOT the same as Aroma.

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A tactile sensation in the mouth caused by a high level of tannin in the wine. Extreme cases can precipitate a puckering sensation in the mouth. Tannins are extracted from the grape skins and seeds during fermentation.

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If you have any questions or want further information please send your e-mail's to: wines@adhills.com.au


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