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Last Updated: Mar 5, 2026Extract
Extract
Extract in wine refers to the non volatile solids such as tannins, anthocyanins, minerals and glycerol which are drawn from the grape during maceration. Fuller bodied and more concentrated wines tend to have higher extract levels than medium or light bodied wines.
See Also
Herbaceous
"Herbaceous" describes the aromas and flavors of fresh green herbs, grass, or vegetables like bell pepper, mint and thyme in a wine.
Flavonoids
Flavonoids are natural polyphenolic compounds gotten from grape skins, stems and seeds. They are found in high concentrations in red wine.
Balance
Balance is the proportional relationship between acidity, alcohol, sugar, tannin and fruit concentration in a wine, where no single element dominates.
Floral
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.
Acidity
Acidity can be described as a "zing" on the tongue, acting as a structural backbone that balances sweetness and alcohol, while preventing spoilage.
Length
A wine's length describes how long a wine's flavor, aromas and tactile sensations last on your palate after spitting it out or swallowing.
QPR
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.
Legs
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.
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