In the European Union countries every wine made without following the official designations’s rules is considered a table wine. So, great wines (such as Supertuscans) may be in the same category…
A wine is defined tactile if it has a physical impact on the taster: for example, the wines with high levels of volatile acidity give a sharp stinging sensation through the nose. Sparkling winesÂ…
The German table wine. There are, in Germany, two types of table wine: the Deutscher Tafelwein and the Tafelwein aus Ländem EWG. "Deutscher" indicates that the wine is a native of Germany. TheÂ…
Tannic is a term used to describe wines, normally red, which have a high content of tannins. A tannic wine is at your mouth raw, strong and overbearing.
The tannin is the element that softens with aging and is a crucial factor for the maturation of red wines. It comes from the seeds, the stems and the skins, as well as from the wood of the barrelsÂ…
It is a white crystalline organic acid and it is from the extraction of this acid that, during pressing, a juice that will be called wine is obtained. Like malic acid, tartaric acid existsÂ…
Tartrates are small white crystals that occasionally can be seen on the bottom of a cap. They consist of sediments formed by tartaric acid and even if they are completely tasteless and harmless,Â…
The taste is the sense that allows the qualitative and quantitative definition of a substance according to the flavour. Sometimes it is synonymous with flavour (Veronelli).
Term use in tasting to indicate a wine which has the aroma or taste of yeasts (similar to the smell of fresh bread). If a young table wine smells too much of yeasts, however, this normallyÂ…
Tastevin is the silver cup used commercially and by sommelier for wine tasting.
It is said of a tasty wine that is expressed especially at the examination of taste (Veronelli).
In the Porto wines, the word "tawny" means that the wine has been aged in wood for several years, usually 7. Tawny can also refer to a wine of light brown colour.
Many bottles of wine are closed with cork stoppers. In the case in which a fungus in the cork itself develops, we will have the so–called cork taint in wine, due to the 2,4,6–trichloroanisole…
The tears of a wine are oily bends that form in a glass after it is rotated. Experts are not in accord about the cause and significance of the tears, there are two schools of thought: a. SomeoneÂ…
It is a red grape from which, along with Grenache, a very famous wine is produced: Rioja. The wines made from Tempranillo are of medium to medium–high body, of red garnet and moderate acidity.…
It is the prince of Trentino wines. It is a red grape variety grown in the plain of Campo Rotaliano and probably came from the province of Verona where it was known as Tirodola, from the plantÂ…
The term refers to a wine whose taste is particularly linked to the nature of the soil from which grapes come.
French term to indicate the best wines or sparkling wines of a producer. It is the equivalent of Special Reserve.
A wine is thin if it has a limited depth. A thin wine is elegant and has a good aroma and a good flavour. For example, a Chardonnay can give a thin aroma of wood.
Tinto (and its feminine form, Tinta) means "red" in both Spanish and Portuguese. The names of many red wines and grapes of these nations start with this descriptor, such as Tinta Amarela, TintaÂ…
A wine is called typical if it has a smell and taste as it should be for that type of grape used or for its area of origin. For example, a Merlot should offer fruity flavours, rich and lush, and ifÂ…
A tired wine presents a breakdown of its organoleptic characteristics, usually due to an error in treatment in the winery.
To cut is the art of mixing two or more varieties, or vines, or harvests, to create a single high quality wine. Usually it is the oenologist who decides what combination operate. For example, aÂ…
Disgorgement is a rapid pouring of some wine to the mouth of the bottle, in a glass or other, to remove both impurities on the surface and fustiness (Veronelli).
If someone suggests you to leave your glass of still wine for a few minutes to make it open, it means that the wine needs to interact with air to reveal all its flavours and aromas. To give time toÂ…
It is an oenological slang term to indicate the period of time that the must passes in contact with the skins of the grapes. It is during this contact, which can last from a few hours to a fewÂ…
" To take the bottle" is an expression often used in tasting. It is a metaphor used to compliment the changes that wine has undergone.
To top up means to add liquid to a container to fill it to the top. In the case of wine, this is done to eliminate the spacing of air that could cause oxidation. Actually, the wine stored in aÂ…
Once built the oak barrels, the slats are heated so that they can start working. This heating process is called toasting. Moreover, depending on how the slats are heated, the wood will yield aÂ…
See Wine from the press.
The sum of titratable acidities is determined through the addition to wine of a titrated saline solution to PH 7 (cit. Veronelli). Titratable acidity is measured in laboratory. It is important forÂ…
Of Asian origin, today it is famous mainly for its "half–brother", Gewurztraminer, it has great reputation in France, Germany, Austria and California. It is a variety grown mainly in Trentino…
It is a white grape variety belonging to the large family of Trebbiano, very common in central and northern Italy. Due to its high productivity and good resistance to disease, Trebbiano stillÂ…
German word for "dry". The trocken wines can not have a residual sugar higher than 0.4%.
Trockenbeerenauslese is a wine made from withered or ultra–mature grapes that are collected manually. It is the highest title of Prädikat, above Eiswein and Beerenauslese. Like Beerenauslese,Â…
A wine is defined turbid if it has sediment floating in it that affect its clarity.
