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A natural by-product of the fermentation process of wine, responsible for the sweet taste experienced on the tongue tip.

A natural by-product of the fermentation process of wine, responsible for the sweet taste experienced on the tongue tip.

A descriptor of wine that has an immediate fruity presence. Wine that is forward is generally in peak condition and at a plateau of maturity.

A wine label term indicating a wine is made from 100% from grapes grown in one particular winery or in vineyards one particular winery leases long term.

A characteristic of wines with little or no sugar. A wine that is slightly sweeter is referred to as “off dry”.

Naturally found in grapes, this essential component contributes to the crispness, sourness, sharpness, and tartness of a wine.

A dessert wine that needs more acidity to balance overpowering sweetness. Wine described as “Cloying” is unpleasantly sweet and heavy.

Characteristic of wine that is typically undesirable. “Cloudy” wine is often the result of winemaking mistakes and is unpleasant.

Describes the impression of structure, density, fullness, thickness, or weight in your mouth after wine tasting.

A sweetened rice wine that is low-alcohol and golden tan in color. This wine is often used in Japanese cooking to sweeten the flavor of many foods, such as dressings, glazes, marinades, and sauces.