top of page
an acid present in the stems, pips, and skins of grapes that becomes a very important component of red (and some white) wines. It is also found in the wood barrels used for maturation, where it can alter the balance of a wine
a descriptor for wines with high acid content and unripe fruit flavors. Not a compliment
describes persistence of flavor in a wine after tasting. When the aftertaste remains on the palate for several seconds, it is said to be lingering
farm or estate
bottom of page