'A' - Wine Tasting Terminology

Back to WINE TASTING TERMINOLOGY index


Just CLICK on a term to view its meaning!

 

 

Acetic

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.

Back to Top

 

Acidity

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.

Back to Top

 

Aperitif

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

Back to Top

 

Aroma

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.

Back to Top

 

Aromatic

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

Back to Top

 

Astringency

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.

Back to Top

 

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

 

Back to Top


Adelaide Hills Wineries Tourism Information Section by Adelaide Hills On-Line.
Please e-mail webmaster@adhills.com.au
with your comments or questions.

Disclaimer/Copyright