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Vintage
This is the year in which the grapes were harvested, not the year in which the wine was bottled.
Terroir
Is French for “soil”. The term is used in reference to the geography and soil that make up the complexity of wines.
Appellation
The country or region where the grapes for this wine were grown.
Varietal
The specific kind of grapes from which the wine was made from (Chardonnay, Albariño, Pinot Noir).
Body
The body describes the weight or heaviness of the wine in your mouth. The body is related also to the alcohol levels and can be mild, medium or heavy (big) bodied.
Acidic
The acidic level is found on labels and describes the tart or sour taste of the wine.
Balance
Balance is how the acidity, fruit, oak, sugar, alcohol, and tannin of a wine blend together making the wine balanced and sometimes not.
Body
This describes the ‘weight’ of the wine in your mouth.
Finish
The final impression or ‘nuance’ comes after you swallow. Does the wine leave your mouth feeling clean, dry, puckered or creamy?
Tannin
Chiefly a red wine term, tannins are the texture of wine. A wine with a lot of tannins will make your mouth feel very dry. Tannins come mostly from grape skins but can also come from oak, grape seeds and stalks.
Creamy
This is mainly a white wine term used to describe varieties such as Chardonnay or a Sauvignon Blanc. Creamy leaves your mouth with a rich, smooth feeling, not mouthy like black tea.
Oaky
Wines fermented in oak barrels (depending on the amount of time it ferments) leaves the wine tasting toasty, smoky with spicy aromas. The more traditional wines (France, Italy) are made mostly using oak barrels.