TheWineHub - Learn - Glossary A

Acidity: A natural component of every wine. It makes a wine taste vibrant, energizing and refreshing, and it is mostly detected on the side of the tongue. It is also a leading determinant of balance (when the wine is not balanced it will taste sour if the acid content is high).
Adega: Portuguese word for winery.
Aerate: Also known as breathe. A wine opens up after it is intentionally put in contact with air and the harsh tannins of a young wine will be softened.
Aftertaste: The taste left on the palate after the wine has been swallowed. Also known as finish.
Alcohol: Ethyl alcohol produced from the interaction of natural grape sugars and yeast during the fermentation process.
Alcohol content: Amount of alcohol (expressed as a percentage) included in the wine.
Aldehydes: During fermentation these organic compounds are produced ading flavor to the wine.
Amphora: A ceramic vase, used for transportation and storage of wine in ancient times.
Anbaugebiet: German name for a wine region. The "A" in QbA (Qualitätswein Bestimmter Anbaugebeite).
Anthocyanins: Phenolic pigments present in grape skins that give red wine its color. They also act as a powerful antioxidant.
AOC: France's appellation system (known as Appellation d'Origine Contrôlée or AOC) has become the international model for laws that define and protect geographically named wines, spirits and even certain foods. For any given wine, the AOC laws stipulate, among other things, the precise area where the grapes that make the wine are grown, the acceptable grape varieties, the permissible yield per hectare, and aspects of viticulture - such as pruning and irrigation, the alcohol content, and methods: how the wine can be made and storage times. For a given French wine to carry an appellation, it must meet all of the criteria set by AOC laws. Started in the 1930s, the appellation system and its laws have evolved progressively. Today, most European wine-producing countries have similar systems that define and govern the wines produced.
Appearance: Clarity or haziness (cloudiness); intensity (or lack of it); color. These are the main components used to describe the visual aspects of the wine.
Appellation: Generally described, the word appellation is used today as the name or title of a place, product, or object which both protect these names and ensure that high quality is associated with these names, much of the world has established various forms of appellations that incorporate stringent rules and regulations that must be followed to be used as a specified appellation. The word is of French origin, where it has been used for centuries as a protected name under which wine can be labeled, indicating that the grape growers, harvesters, and the wine producers followed strict rules and regulations to ensure the quality that is associated with a specific wine region.
Aroma: The smell of a wine. The term is generally applied to young wines (when the smell comes primarily from the grape), while the term Bouquet is reserved for old wines (when the smell becomes more complex).
Aromatic: A term to describe a wine that has a prominent aroma. These aromatic wines come from grapes with this intrinsic characteristic (a perfume that will translate into flavor when you actually taste the wine).
Astringent: The mouth-drying feeling left by the tannins present in some red wines (especially when they are young).
Austere: A negative description of a wine that is somewhat harsh on the palate.
Autholytic Character: The biscuit, butter, caramel, nutty, oak, smoky, toasty character present especially in Champagne (or other sparkling wine) that has been aged for a long time.
AVA: American Viticultural Area; a denominated American wine region approved by the Bureau of Alcohol, Tobacco and Firearms.