ABV

A wine's body is its weight, texture and overall mouthfeel which is determined by a combination of alcohol content, tannins, sugar and extract. A wine may be light, medium or full bodied.

Texture, or "mouthfeel", refers to the physical, tactile sensatation of the wine as it moves across your palate. It is shaped by the interaction of the tannins, alcohol, sugar and acidity of the wine with the saliva in your mouth.

The term "floral" is used to describe the delicate, perfumed and aromatic notes that smell like white and yellow flowers, arising naturally from specific grape varieties, not additives.

QPR in wine stands for Quality to Price Ratio, a metric used to assess a bottle's quality relative to its price. The higher a wine's QPR, the more quality you get for your money.

Acidity can be described as a "zing" on the tongue, acting as a structural backbone that balances sweetness and alcohol, while preventing spoilage.

A wine's structure refers to its foundational components, namely the tannins, acidity, alcohol, body and sugar. It describes the balance and backbone of the wine which determines how it feels, rather than its flavor or how it tastes.

Wine legs are the droplets and streaks of wine that form on the inside of a wine glass and resettle at the bottom after swirling.

Tannins are naturally occurring polyphenols found in grape skins, seeds, stems and oak barrels that provide texture, structure and aging potential to wine. They are primarily present in red wines, causing a drying, mouth coating or astringent sensation on the tongue, often described as "grippy".