Structure

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.

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

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.

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.

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.

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".

QPR in wine stands for Quality to Price Ratio, a metric used to assess a bottle's quality relative to its price. The higher a wine's QPR, the more quality you get for your money.