Glossary of wine terms

**1. tannins:

Natural Compounds found in the shell, the stems and seeds of grapes. They lend the wine of bitterness, structure and ageing potential. Tannins may change over time due to the maturation of a wine and velvety to make.

**2. Terroir:

A term that describes the influence of the soil, the climate, the location and other environmental factors on the taste and quality of the wine. The Terroir plays a crucial role in the development of the grapes and influenced the character of the wine.

**3. Sommelier:

A trained and experienced wine connoisseur, often in Restaurants or wineries and the compilation of the wine list, and the selection of wines advises. Sommeliers have extensive Knowledge of Wine pairings, Service, and wine-making.

**4. flavors:

The different smells and flavors that can be perceived in a wine, such as fruit (e.g. berries, citrus fruit) and floral (such as roses, Violets), spicy (e.g., pepper, cloves), mineral (e.g., flint, chalk), etc.

**5. oak:

The wood from the wine barrels are produced. Oak can impart to the wine flavour and aroma characteristics, such as vanilla, smoke or spice notes. The duration and type of storage in oak casks can affect the wine considerably.

**6. body:

A term that describes the Severity and Texture of the wine, from light and slim to full-bodied and strong. A wine with a full body feels in the mouth denser and heavier, while a lightweight body is more delicate and lightweight.

**7. Cork:

The traditional closure for bottles of wine, made from the bark of the cork oak. Cork can let the wine breathe, but also the risk of cork, cause schmeckern. Nowadays, other fastening methods, such as screw caps or glass be used.

**8. Vintage:

The year were harvested in the grapes of a particular wine. The Year can have a great influence on the taste and quality of the wine, the weather and other environmental factors are different each year.

**9. acid:

An important part of the wine, which gives Freshness and liveliness. Too much or too little acid can affect the taste of the wine. Acid can also contribute to the durability of the wine.

**10. Fermentation:

The process that converts the yeast and the sugar into alcohol and carbon dioxide. This happens during the production of the wine and may take place in Tanks or barrels.

**11. Bouquet:

The diversity and intensity of flavors that arise from the maturation of the wine. The Bouquet develops over time and includes a wide range of complex flavors.

**12. Decanter:

A vessel that is used to wine aerating to decant or, by separating him from the ground set and enabled him, in oxygen, to develop its flavors. There are different types of Decantern, which are suitable for different wines and purposes.

**13. drying:

A process for the production of dessert wines, the grapes are dried until they are almost raisins. This increases the sugar content in the juice, and leads to a sweet wine.

**14. late reading:

A German term for a wine that is made from late harvested grapes. These wines tend to be richer and sweeter.

**15. Dégustation:

A French term for an official wine tasting of different wines and a rating will be tried. These events can be formal or informal and are used to explore the quality and properties of wines.