QPR

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.

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.

Flavonoids are natural polyphenolic compounds gotten from grape skins, stems and seeds. They are found in high concentrations in red wine.

Acidity can be described as a "zing" on the tongue, acting as a structural backbone that balances sweetness and alcohol, while preventing spoilage.

ABV means alcohol by volume, referring to the percentage of alcohol in a wine, typically ranging from 11% to 15% for table wines.

The term "floral" is used to describe the delicate, perfumed and aromatic notes that smell like white and yellow flowers, arising naturally from specific grape varieties, not additives.

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".

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.