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

Table Wine

In the U.S., table wines are defined by the Bureau of Alcohol, tobacco and Firearms as wines that have between 7% and 14% alcohol. The term is also used throughout the world to refer to simple, cheaper, food friendly wines.

Tannins

Tannins are a basic structural component of red wine that is essential for proper aging (when balanced with acids and alcohol levels). Stems, leaves, grape seeds and grape skins all contribute to a wine's level of tannins. In addition, oak aging can increase the tannins in a wine. For the wine drinker, tannins contribute to a wine's sense of substance but can be bitter and mouth-drying in young wines but soften as a wines ages.

Tart

Tart wines are generally unpleasant wines that have high acidity levels usually due to the use of unripe grapes.

Tartaric Acid

Tartaric acid comprises the largest percentage of a grape's total acidity (approx. 50%) and is very sour. Tartaric acid often precipitates into harmless tartrate crystals that can be found on a wine's cork or at the bottom of the bottle.

Terroir

Terroir is the French term for the physical, climactic and geographical characteristics of a particular vineyard that provides a resultant wine its unique properties (sense of place). It is a hotly debated term, both its existence and its definition, particularly in the New World where winemakers have much greater latitude with regards to the winemaking techniques they use.

Texture

Texture is the "feel" that a wine has in the mouth and is a result of the relationship between acid, tannins and alcohol. Terms used to describe texture include lean, crisp, silky, round, supple and fat.

Thick

Similar to plump wines, thick wines are soft and full-bodied and typically display ripe fruit flavors.

Thin

Thin wines have a watery consistency with diluted fruit flavors.

Toasty

The term "toasty" is commonly used to describe a toasted bread taste detected in Chardonnays that have been aged in charred oak barrels.