Wine Glossary - T to V
From: Wine Taster's Glossary, Barbara Ensrud
September 9, 2011
T
Tannin
A natural component found to varying degrees in the skins, seeds and stems of grapes; most prominent in red wines, where it creates a dry, puckering sensation in young reds of concentrated extract; mellows with aging and drops out of the wine to form sediment; a major component in the structure of red wines.
Tart
sharp; acceptable if not too acidic.
Thick
Dense and heavy in texture.
Thin
Lacking body and flavor.
Tired
Past its peak of flavor development; old.
Tough
Astringent or hard; wiry; tannic.
V
Vanilla
A scent imparted by aging in oak.
Velvety
Smooth and rich in texture.
Vigorous
Firm, lively fruit, strong body; assertive flavor.
Vinegary
Having the smell of vinegar; see also Acetic.
Volatile, Volatile Acidity (VA)
Smells of acetic acid and/or ethyl acetate, quite disagreeable when excessive though a tiny amount may enhance aromas. .
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