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Last Updated: Mar 5, 2026Balance
Balance
Balance is the harmony between the different structural components of wine. It is the proportional relationship between acidity, alcohol, sugar, tannin and fruit concentration, where no single element dominates. A well balanced wine feels complete, complex and smooth with the sharpness (acidity) and grip (tannins) well supported by fruit notes, sweetness levels and alcohol.
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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.
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.
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.
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.
Nose
The "nose" in wine refers to the aroma, scent or bouquet it gives off before tasting. It is generally categorized into primary, secondary and tertiary aromas.
Umami
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.
ABV
ABV means alcohol by volume, referring to the percentage of alcohol in a wine, typically ranging from 11% to 15% for table wines.
Herbaceous
"Herbaceous" describes the aromas and flavors of fresh green herbs, grass, or vegetables like bell pepper, mint and thyme in a wine.
