Regional Cellars Wine Terms (A)

A B C D E F G H L M N O P R S T V Y

Acidity – Generally refers to the fresh, tart or sour taste that is a product of the natural acids of the wine.

Aftertaste – The effect the wine has on the palate once the wine has left the mouth.

Alcohol – Alcohol has the most profound effect on the flavour of the wine, too much makes the wine overpowering those with too little have less impact on the palate.

Ampelography – The science of describing and identifying different varieties of vines by their physical description.

Appellation – A word the French use to describe their wine regions.

Aroma – The smell of the wine or more precisely the smell of the varietal characterstics of the wine.

Astringent –A descriptive term that describes the puckering and dryness of the mouth usually due to the tannic component of the wine.

Austere – Refers to a certain restraint in the flavour of the wine, when the flavour you expect to come out in force is barely detectable.