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Pouring a wines directly from its bottle in a jug, in order to separate it of its sediment and to oxygenate it and liberate its aromas.
Used to describe light- to medium-weight wines with good flavors. A desirable quality in wines such as Pinot Noir or Riesling.
Describes a wine that has concentrated aromas on the nose and palate. A good sign in young wines.
Describes the complexity and concentration of flavors in a wine, as in a wine with excellent or uncommon depth. Opposite of shallow.
A tasting term referring to the maturity of a wine.
Covers any and all foul, rank, off-putting smells that can occur in a wine, including those caused by bad barrels or corks. A sign of poor winemaking.