Balance

Aroma in wine refers to the specific, volatile odors detected by the nose, which may be fruity, floral, earthy or mineral.

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.

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.

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.

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.

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.

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.