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Wine Terms Glossary

ABV

This is an abbreviation of alcohol by volume.

Acetic Acid

The most important volatile acid found in wine, apart from carbonic acid. Small amounts contribute positively to the attractive flavour of a wine, but large quantities produce a taste of vinegar.

Acidity

Essential for the life and vitality of all wines. Too much will make the wine too sharp (not sour, that is a fault!). Not enough acidity will make the wine taste flat and the flavour will not last in the mouth.

Adega

A Portuguese term that is used to identify a cellar or winery. It is often used as part of a firm's title. Example:Adega Cooperativa do Cartaxo.

Aerobic

In a wine context this means in the presence of air.

Aftertaste

A term for the flavour and aroma left in the mouth after wine has been swallowed.

Aggressive

In wine tasting terminology this is the opposite of soft and smooth.

Albariza

This is a particular whitesurfaced soil which is found in the Sherryproducing area of Spain.

Alcohol

In wine terms this is ethyl alcohol; a colourless flammable liquid. Alcohol is essential to the flavour and body of alcoholic products.

Ampelographer

An expert who studies, records and identifies grapevines.

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