ACIDITY – the mouth-watering, ‘tingly’, ‘zippy’ or ‘nervous’ feeling a wine will leave on your palate.
BALANCE – a balanced wine will show each of the following components on the palate evenly: Acidity, Tannin, Alcohol, Sweetness, and Fruit Concentration. Aging vessels, such as oak, amphora, concrete and others will also affect the balance of a wine.
BIODYNAMIC WINE – in short, the process of creating a self-sustaining ecosystem within the vineyard, eliminating the use of chemicals, and promoting soil health by taking a more ancient and holistic approach to farming.
CARBONIC MACERATION – a process used in lighter to medium-bodied red wines that softens tannins and allows the wine to become easier drinking. This process introduces the grapes to a CO2 rich environment during fermentation.
LEES – a product of fermentation, these are dead yeast cells that can be left with newly fermented juice to add a creamier and richer texture to the wine.
NON -VINTAGE (NV) – a blend of several vintages
ORANGE WINE – also known as ‘amber’ wine, a wine made with white grape varietals that has been fermented and aged for a time with the skins, which will add more texture and depth to the wine.
ORGANIC WINE – wine produced without pesticides and minimal added sulfur.
TANNIN – polyphenols that are naturally occurring in grape skins and seeds. Tannins will cause an astringent, gritty or drying sensation on the palate.
VINTAGE – the year the grapes were harvested