• Wine words with T, U, V, W and Y

     WORD “T” Tannic: rich in tannins, and harsh on the palate, as is often the case in young wines. Presupposes quality. Tarry: said of a wine that gives sensations of tar and liquorice root on the palate, but also on the nose. Tart/Sharp: rough and lacking balance, a trait which is immediately sensed on the
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  • Wine words with R and S

     WORD “R” Racy: describes a wine that appears bright in the glass and is lively on the nose and/or palate. Rancid: refers to a wine which has been damaged by bacteria and tastes disgusting. Reduced: this sensation may be perceived when the wine has been deprived of oxygen for a long time. If the wine
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  • Wine words with N, O and P

     WORD “N” Neutral: describes a wine whose aromas lack any particular distinguishing characteristics. New wine: a wine which has just been obtained through the alcoholic fermentation of must. Not to be confused with vino novello.    WORD “O” Oaky: this note can be found in wines aged in new barrels, which release aromas of vanilla,
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  • Wine words with I, L and M

     WORD “I” Immature: describes a wine that has not yet achieved its peak in terms of aroma, flavour and taste. Intense: an adjective that may refer to the colour, aroma and/or flavour of a wine.    WORD “L” Lacklustre: denotes a wine whose sensory characteristics display a loss of energy. This may happen due to
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  • When is the right time to harvest?

    How do you know if the grapes are ripe and the right time to harvest has arrived? There are, first of all, some factors to take into consideration: sugar level acidity How to assess grape ripeness Still unripe grapes contain many acids and few sugars. Over time, thanks
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  • Wine words with F and G

     WORD “F” Faded: describes a wine that has lost aroma and fragrance. Firm: showing presence in the mouth. This adjective refers to the wine’s body. Firmly structured: describes a wine in which the various components give a pleasant sensation of “weight” on the palate, without this being excessive. Body is perceived by the filiform tastebuds
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