Describes a wine where the flavours are harmonious and that is ready to drink.

Acidity is what gives a wine it's crispness, lack of acidity makes a wine flabby. The two primary acids found in wine are tartaric acid and malic acid.

This is used to describe how long the flavours of the wine linger in your mouth.eg. "a lingering, juicy, berry aftertaste", or "a short, unpleasantly bitter aftertaste".

The fragrance of the wine when you sniff it in your glass.

When all the components of of a wine (alcohol, acid, fruit, tannins and wood (if it has been used) are in harmony.

This is a condition where the grape is dessicated on the vine, hence concentrating the fruit flavours left in the grape. It is caused by the fungus Botrytis Cinerea and is responsible for some of the world's most exclusive and expensive sweet wine

This is the commonly used term for a wine which has been tainted by a bacterium sometimes present, and very hard to detect, in natural cork. TCA (Tricholoranisole) is detectable in minute quantities and gives a wine characteristics on the nose of wet c

This is a condition where the grape is dessicated on the vine, hence concentrating the fruit flavours left in the grape. It is caused by the fungus Botrytis Cinerea and is responsible for some of the world's most exclusive and expensive sweet wine