Unlock the secrets of wine terminology in a snap!
Every wine lover should familiarize themselves with these foundational terms to fully appreciate the nuances of wine. These introductory terms lay the groundwork for understanding and discussing wine with confidence.
There are currently 6 names in this directory beginning with the letter A.
A
Acidity
Acidity refers to the level of tartness or crispness in the wine. It adds freshness and liveliness to the wine and helps balance its flavors.
Aeration
Aeration refers to exposing wine to air, either by decanting or swirling it in the glass. It helps the wine breathe, releasing its aromas and softening any harsh or youthful characteristics.
Aging
Aging refers to the period during which the wine is stored in barrels, tanks, or bottles before it is released. Aging allows the wine to develop and integrate flavors, soften tannins, and improve overall balance.
Aging on Lees
Aging on lees refers to the practice of leaving the wine in contact with the spent yeast cells (lees) after fermentation. This can add complexity, texture, and aromas to the wine.
Appassimento
Appassimento is a technique used to dry grapes before fermentation, typically done in the production of Amarone wines. Drying concentrates the sugars, flavors, and acidity in the grapes, resulting in rich, full-bodied wines.