Terminology Guide

Wine Glossary

Quick Take

Authoritative sommelier glossary covering fundamental wine concepts: from tannin structure and geological terroir to acidity balance, mouthfeel, and oak aging nuances.

Index:

A B M T

Acidity (Organic Fruit Acids & pH)

Acidity in Wine: Types, Sensation & Structural Balance

Guide to wine acidity types (tartaric, malic, lactic), sensory perception, pH scales, and culinary pairing dynamics.

Wine Body & Viscosity

Body in Wine: Mouthfeel, Viscosity & Alcohol Weight

Explanation of wine body, comparing skim milk vs whole milk analogies, the role of alcohol and extract, and pairing guidelines.

Minerality (Mineralité)

Minerality in Wine: Flint, Wet Stones, Salinity & Chalk

Guide to wine minerality, scientific explanations of perceived minerals, benchmark mineral appellations, and tasting cues.

Tannins (Polyphenolic Biomolecules)

Tannins in Wine: Definition, Origins & Palate Impact

Definition of tannins, botanical origins, extraction methods, and their pivotal role in wine texture and aging.

Terroir (French viticultural concept)

Terroir in Wine: Concept, Components & Sensory Impact

Comprehensive guide to terroir: geological components, macro- and micro-climates, altitude, and human intervention.