By
Last Updated: Mar 4, 2026
Aeration
Aeration
Aeration is the process of deliberately exposing wine to oxygen, or “letting it breathe”. It involves expanding the wine’s surface area through decanting, swirling or using specialized aerators to accelerate oxidation. This in turn softens tannins, enhances aromas and smoothens out flavors, helping to “open up” young, bold or closed red wines.
See Also
Breathing
Breathing is the process of exposing a wine to oxygen after opening to enhance its aroma and flavor, soften harsh tannins and open up hidden aromas.
Aroma
Aroma in wine refers to the specific, volatile odors detected by the nose, which may be fruity, floral, earthy or mineral.
Burgundy
Burgundy is a historic wine region in eastern France, known for producing high quality terroir expressive wines. Red Burgundies are made from Pinot Noir, while white Burgundies are made from Chardonnay.
ABV
ABV means alcohol by volume, referring to the percentage of alcohol in a wine, typically ranging from 11% to 15% for table wines.
AVA
An American Viticultural Area (AVA) is a designated and legally defined wine grape growing region in the United States which is identifiable by its geography, soil and climate. A wine labeled with an AVA must use at least 85% grapes grown in the region.
Balance
Balance is the proportional relationship between acidity, alcohol, sugar, tannin and fruit concentration in a wine, where no single element dominates.
AOC
AOC (Appellation d'Origine Contrôlée) is a prestigious French wine regulatory system that guarantees that it comes from a specific, defined region and that its production adheres to strict, traditional production standards.
Acidity
Acidity can be described as a "zing" on the tongue, acting as a structural backbone that balances sweetness and alcohol, while preventing spoilage.
Products you may find interesting
