Vin de France & Grape Varieties

Les mots du vin
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Wine words

A concise dictionary of wine-related terms for enthusiasts and lovers of all things enological
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
TANNAT :
A black grape variety, produced in Aquitaine in the Pyrenean Piedmont that produces full-bodied yet delcate wines that can be kept for years.
TANNIC :
Used to describe a wine that has a slightly astringent character due to its high tannin content.
TANNINS :
Substances found in the grape that enable a wine to age for long periods of time and provide it with certain taste characteristics (astringency). Tannins are also antioxidants, which have been proven to help prevent cardiovascular disease when consumed in moderation (hence the popular notion of the “French paradox”).
TASTE :
Tactile sensation (sugary, salty, acidic or bitter) detected by the taste buds.
TEARS :
Marks left by the wine on the side of a glass when it is swirled or tilted. Their appearance is affected by the wine’s alcohol content, residual sugar (in white wines) and glycerol, which is produced during primary fermentation.
TERROIR :
A territory that is distinguished by certain physical, topographical, and microclimatic conditions. These come together to make wines with unique personality and organoleptic qualities.
THICK :
Said of a wine that is deeply colored and heavy and full on the palate.
THIN :
Said of a wine with little tannin that lacks body and balance.
TOKAY :
The name given to Pinot Gris in Alsace.
TOOTH :
The jagged outer edge of the leaf blade reminiscent of the shape of a tooth.
TOPPING :
Cutting the vine shoots in order to regulate and balance the vine’s growth to control productivity. Topping is one method used to keep yields low and thus increase the concentration of the grapes in future harvests.
TUILÉ :
French word to describe the brick red to orangish color of wines that have aged. Literally, “tiled”.
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