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Last Updated: Mar 6, 2026Hot
Hot
“Hot” describes a wine with excessively high alcohol (above 14.5% ABV ) that produces a burning sensation in the mouth and throat. It is often due to overripe grapes from warm climate regions, which produce high sugar levels that are in turn, converted into high alcohol during fermentation. It is generally considered a flaw and the wine is often described as “flabby”, lacking acidity.
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Structure
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.
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.
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.
Flavonoids
Flavonoids are natural polyphenolic compounds gotten from grape skins, stems and seeds. They are found in high concentrations in red wine.
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.
Aroma
Aroma in wine refers to the specific, volatile odors detected by the nose, which may be fruity, floral, earthy or mineral.
Balance
Balance is the proportional relationship between acidity, alcohol, sugar, tannin and fruit concentration in a wine, where no single element dominates.
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.
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