Bouquet

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.

Balance is the proportional relationship between acidity, alcohol, sugar, tannin and fruit concentration in a wine, where no single element dominates.

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.

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.

"Herbaceous" describes the aromas and flavors of fresh green herbs, grass, or vegetables like bell pepper, mint and thyme in a wine.

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.

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

A wine's structure refers to its foundational components, namely the tannins, acidity, alcohol, body and sugar. It describes the balance and backbone of the wine which determines how it feels, rather than its flavor or how it tastes.