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Last Updated: Mar 5, 2026Aroma
Aroma
Aroma in wine refers to the specific, volatile odors detected by the nose, which may be fruity, floral, earthy or mineral. These scents come directly from the grape variety, or they may be created by yeast during fermentation and aging.
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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.
ABV
ABV means alcohol by volume, referring to the percentage of alcohol in a wine, typically ranging from 11% to 15% for table wines.
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.
Palate
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.
Flavonoids
Flavonoids are natural polyphenolic compounds gotten from grape skins, stems and seeds. They are found in high concentrations in red wine.
Balance
Balance is the proportional relationship between acidity, alcohol, sugar, tannin and fruit concentration in a wine, where no single element dominates.
QPR
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.
Legs
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.
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