Aroma

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".

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.

Umami, which means "savory or delicious taste" in Japanese, is the "fifth taste" that adds complexity, richness and length to a wine's finish. It develops through glutamate and amino acids from late harvest grapes or lees aging and it enhances the other flavors.

The term "bouquet" refers to the complex aromas and perfumes that develop in wine due to bottle maturation, fermentation and wood aging. It includes scents like vanilla, toast, earth and truffle.

Tartaric acid is the primary natural acid in grapes and wine, essential for providing a refreshing, sharp and crisp taste. Unlike other wine acids, it remains stable during fermentation, determining the wine's pH and protecting it against bacteria.

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.

The palate refers to the overall physical sensation and taste profile of wine once it is in your mouth. It includes the texture, body, acidity, tannic structure and flavors from inital taste to the finish.

A "hot" wine is a wine with unbalanced, excessively high alcohol (>14.5% ABV) that creates a burning sensation in the throat and mouth.