Apprendre le vin

H

herbaceous

A tasting term denoting odors and flavors of fresh herbs (e.g., basil, oregano, rosemary, etc.)

 

hot

A description for wine that is high in alcohol. 

 

L

lees

Sediment consisting of dead yeast cells, grape pulp, seed, and other grape matter that accumulates during fermentation

 

leesy

A tasting term for the rich aromas and smells that result from wine resting on its lees

 

length

The amount of time that flavors persist in the mouth after swallowing wine; a lingering sensation

 

M

malic acid

One of the three predominant acids in grapes.  Tart-tasting malic acid occurs naturally in many fruits, including apples, cherries, plums, and tomatoes.

 

Malolactic fermentation

A secondary fermentation in which the tartness of malic acid in wine is changed into a smooth, lactic sensation.  Wines described as “buttery” or “creamy” have gone through “malo.”

 

mature

Ready to drink

 

mouth-feel

How a wine feels on the palate; it can be rough, smooth, velvety, or furry.

 

must

Unfermented grape juice including seeds, skins, and stems

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