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Last Updated: Mar 3, 2026Bouquet
Bouquet
The term “bouquet” refers to the complex aromas and perfumes that develop in wine due to bottle maturation, fermentation and wood aging. It signifies mature aromas like truffle, leather or dried fruit notes, which are different from the fruity “aromas” in young, fruit forward wines.
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Texture
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.
Tartaric Acid
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.
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.
ABV
ABV means alcohol by volume, referring to the percentage of alcohol in a wine, typically ranging from 11% to 15% for table wines.
Length
A wine's length describes how long a wine's flavor, aromas and tactile sensations last on your palate after spitting it out or swallowing.
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.
Balance
Balance is the proportional relationship between acidity, alcohol, sugar, tannin and fruit concentration in a wine, where no single element dominates.
Acidity
Acidity can be described as a "zing" on the tongue, acting as a structural backbone that balances sweetness and alcohol, while preventing spoilage.
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