Breathing

Aeration is the process of deliberately exposing wine to oxygen, or "letting it breathe". It is done by decanting, swirling or using specialized aerators to accelerate oxidation.

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

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.

"Cru" is a French term meaning "growth", referring to a superior, high quality growing site, vineyard, or village.

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.

Oxidation is a chemical reaction that occurs when oxygen in the air comes in contact with the alcohol in wine, converting ethanol into acetaldehyde, then acetic acid. It causes wines to lose their vibrant colors and reduces fresh fruit aromas.

Chardonnay is a green skinned grape used to make white wines. Originating in Burgundy, France, its wines are dry and medium to full bodied.

Pinot Grigio is a light bodied and crisp white wine made from greyish blue grapes of the same name. It is dry, highly acidic and refreshing with lemon, green apple and pear flavors.