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Last Updated: Mar 6, 2026Legs
Legs
Wine legs, also known as “tears “or “cathedral arches”, are the droplets and streaks of wine that form on the inside of a wine glass. Wine legs resettle at the bottom after swirling the liquid, demonstrating a physical phenomenon called the Gibbs-Marangoni effect. They are not an indicator of wine quality, but rather they show that a wine has higher alcohol content, increased sugar or that it is served at cooler temperatures. Thicker, slower moving legs indicate higher alcohol (>13.5%) or higher sugar content. A crisp white wine such as Riesling will produce thinner, faster moving legs.
See Also
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.
Tannins
Tannins are naturally occurring polyphenols found in grape skins, seeds, stems and oak barrels that provide texture, structure and aging potential to wine. They are primarily present in red wines, causing a drying, mouth coating or astringent sensation on the tongue, often described as "grippy".
Hot
A "hot" wine is a wine with unbalanced, excessively high alcohol (>14.5% ABV) that creates a burning sensation in the throat and mouth.
Herbaceous
"Herbaceous" describes the aromas and flavors of fresh green herbs, grass, or vegetables like bell pepper, mint and thyme in a wine.
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.
Aroma
Aroma in wine refers to the specific, volatile odors detected by the nose, which may be fruity, floral, earthy or mineral.
Acidity
Acidity can be described as a "zing" on the tongue, acting as a structural backbone that balances sweetness and alcohol, while preventing spoilage.
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.
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