A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Decanting

Decanting, in addition to allowing a wine to breath (releases aromas, softens tannins and integrates flavors) also removes any sediment that may be present in the bottle. Removing the cork from a bottle of wine does not count as allowing a wine to breath; the miniscule surface area of the wine exposed to air by doing so is insufficient for the benefits of breathing to occur.

Delicate

Wines with light tannins and subtle, but pleasant, aromas and flavors are often referred to as delicate.

Depth

The term "depth" is commonly used to describe two different concepts. Some wine writers use the term as a synonym for concentration to describe the wine's richness, extract and body. Other wine writers use the term to describe a wine's sense of verticality created by high acidity levels.

Diurnal Temperature Variation

The change in temperature between the warmest and coolest times of the day. A large temperature variation is particularly important in hot climates, where cool nights provide the opportunity for the ripening process and acid retention to keep pace with the sugar accumulation that occurs during the hotter day temperatures.

Dry

The term "dry" is used to refer to wines that have no perceptible sweetness (although they may actually contain very low levels of residual sugar). High levels of tannins can also be referred to as "dry" due to the resulting texture. Just to keep things interesting, when it comes to sparkling wines, the term dry indicates that the wine is sweet. Dry Champagne is referred to as Brut, Extra Brut and Brut Nature while semi-sweet Champagnes are referred to as demi-sec (medium dry), sec (dry), and extra dry.