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Last Updated: Mar 3, 2026
Acidity
Acidity
Acidity can be described as a “zing” on the tongue, acting as a structural backbone that balances sweetness and alcohol, while preventing spoilage. High acid wines feel light, crisp and refreshing (e.g Sauvignon Blanc), while low acid wines are rounder and softer (e.g Chardonnay). Acidity is a fundamental trait that gives wine its crisp, tart and refreshing taste.
See Also
Body
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.
Hot
A "hot" wine is a wine with unbalanced, excessively high alcohol (>14.5% ABV) that creates a burning sensation in the throat and mouth.
Floral
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.
ABV
ABV means alcohol by volume, referring to the percentage of alcohol in a wine, typically ranging from 11% to 15% for table wines.
Length
A wine's length describes how long a wine's flavor, aromas and tactile sensations last on your palate after spitting it out or swallowing.
Extract
The extract of a wine is everything in it apart from water, sugar, alcohol and acids. It refers to the non volatile solids such as tannins, anthocyannins and glycerol which are drawn from the grape during maceration.
Flavonoids
Flavonoids are natural polyphenolic compounds gotten from grape skins, stems and seeds. They are found in high concentrations in red wine.
Finish
A wine's "finish" is the lasting impression it leaves on your palate after swallowing or spitting it out. It is a key indicator of quality, often described by its length, which can be short, medium or long and its flavor profile.
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