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A substance found in the skin of grapes, can be supplemented by oak tannins from barrels. A necessary component of wine that is to be aged. It is a bitter-tasting material which is partially responsible for preserving wines during their sometimes long aging periods. As a tasting term it identifies a dry sensation, with flavors of leather and tea.

Sharp-tasting because of acidity. Occasionally used as a synonym for acidic.

Tartaric Acid
A naturally occurring acid, found in grape juice and hence in wine. White crystals of tartrate salts can sometimes be precipitated from wines when they are chilled, they are harmless and tasteless. Tartaric acid is important for providing acid balance in wine and creating good ageing potential.

French word for earth or soil, used in the special sense of "place," which includes localized climate, soil type, drainage, wind direction, humidity and all the other attributes which combine to make one location different from another.

Lacking body and depth.

Celebrated sweet white wine; specifically, the special product of the Tokay district in northeastern Hungary. The chief grape variety is Furmint, although a little Harslevelu is also grown.

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