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Acidity
Acid is one of the most important taste factors in the flavour of wine, giving freshness and structure. Acid helps modify wine's natural sweetness and give it bite. Without acidity, wine taste lifeless; with too much, it can taste tart or sour. |
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Aerate
To add oxygen to wine during the winemaking process. |
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Aftertaste
A term used in wine tasting for the taste left on the palate after wine has been swallowed. |
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Age
Allowing wines to mature for a period of time in barrels, tanks or bottles affects the character of the finished wine. Barrels used for aging are typically made of oak, while tanks are manufactured of stainless steel. |
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Alcohol
All fruits will ferment naturally and will eventually produce alcohol under the right conditions. Most wines have between 10% and 14% alcohol by volume. What would wine be without alcohol? Juice – and not much fun! |
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Aligoté
A white Burgundy wine made in the Burgundy region of France using the white Aligoté grape. The grape is the second most popular variety grown in Burgundy after Chardonnay. |
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Angel's share
The portion of wine in an ageing barrel that is lost to evaporation. A certain portion of a wine's liquid volume evaporates, escaping from the barrel it is aged in. Disproportionately more alcohol than water will evaporate, thus reducing the alcoholic strength of the wine. |
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Appellation
A geographical-based term used to identify where the grapes for a wine were grown. |
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Aroma
The smell of a wine. The term is generally used for younger wines. "Bouquet" is used to describe aged wines. |
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Aromatic
A term used to describe wines that have a pronounced aroma. Usually applied to wines with floral, fruity and spicy smells. |
