Anthocyanin~The coloured form of tannins present in the skin of black grapes responsible for the colour in red wines. Assemblage~French word used for the blending process of the different grape varieties to make the wine ready for bottling. Astringency~A dry, puckering effect on the gums and cheeks induced primarily by tannins and acids. Austere~a term is used when describing the firm, tingling, acid sensation usually associated with young white wines. Barrel aging~The period of time between the end of fermentation and bottling where the wine is stored in oak barrels. Barriques~a 225 litre oak barrel, originally from Bordeaux.the equivalent of 24 cases of wine. Baume~The common Australian unit for measuring grape sugar ripeness. Blind Tasting~Evaluating wines, but not knowing the identity of the wine being sampled. Body~Impression of weight and consistency in the mouth due to a combination of alcohol, tannin extract and fruit. Bouquet~The term used to describe the pleasant and characteristic fragrance when smelling a wine. Carbonic Maceration~A process by which grapes are left whole and allowed to undergo a form of internal fermentation to make the wine fragrant and fruity, but lower in tannin. Cassis~Raw blackcurrant or blackcurrant jam, the smell commonly associated with Cabernet Sauvignon. Cedary~The smell of cedar wood, usually associated with red wine that has been aged in new oak barrels. Citrussy~A combination of orange, lemon, lime and grapefruit aromas and flavours. Corked~A wine fault that occurs due to a tainted cork which imparts a mouldy, musty, dusty smell and flavour into a wine. Drive~A wine that moves across the palate with great intensity and immediate influence on the taste bud receptors. Dumb~Refers to the nose of a wine when it appears a little closed. Egg White~ added to the wine as a fining agent to clarify and remove harsh tannins from red wines. Farmyardy~A common term used to describe the animal, earthy or vegetable aromas that develop in mature wines. Filtration~employed to remove visible particles and haze, to prevent microbiological spoilage. Fining~A winemaking technique used for clarifying wine by the addition of materials such as egg whites or bentonite. Finish~The sensations of taste, texture and aroma you continue to perceive after the wine is swallowed. Floral~Fresh flower aromas commonly found on the nose of aromatic white grape varieties such as Pinot Gris, Riesling, Gewurztraminer. Forest Floor~A term to describe the pine needle, tea leaf, herbal and earthy characteristic found in red wines such as Pinot Noir. Fortification~The process of adding wine spirit to increase alcohol content and/or stop fermentation. Fruit-driven~A wine that shows good expression of unadulterated fruit. Generous~Full in flavour and texture, mouth filling, plenty of appeal. Herbaceous~Used to describe the vegetal characteristics of a wine, for example cut grass, capsicum, tomato leaf, gooseberry, lantana. Hogshead~a 300 litre oak barrel. Hot Warm~A term used to describe the perceived alcohol content of a wine. Hue~A term used to describe the appearance and depth of colour of a wine. Jammy~Super-ripe fruit characters found commonly in wines made from hot-climate wine regions or during hot-vintages. Lees Stirring~A winemaking practice whereby the lees left after fermentation are deliberately agitated to give the wine more flavour. Legs~Columns of wine which trickle down the inside of a glass; caused by glycerol. Luscious~A wine descriptor meaning; ripe, richly sweet, succulent yet fresh fruit character. Malo-lactic Fermentation~A biologic form of wine deacidification whereby harsh malic acid is transformed into softer lactic acid. Mocha~The aroma or flavour of coffee and chocolate found in wines that have usually spent some time in American oak. Mouthfeel~This is the same as texture; the tactile qualities of a wine, often compared to the feel of fine materials. Must~Used interchangeably with the term juice, it refers to freshly crushed grape juice, pre-fermentation. Oenologist~A person who has tertiary qualifications in the science and principles and practices of wine and winemaking. Oenology~The study of scientific principles and practices in wine and winemaking. Open Fermenters~A smaller sized fermenting vessel that has no lid and is generally used to ferment smaller volumes of fruit. Oxidation~The deteriorating effect on wine from exposure to air or excessive ageing. Primary Fermentation~The process whereby sweet grape juice is transformed into alcoholic wine, when yeast is added. Pumpovers~A procedure where the fermenting juice is pumped over the grape skins to extract colour and tannin from the skins. Racking~The process of transferring juice or wine from one vessel to another such as barrel to tank. Secondary characters~Relate to the aroma and flavour profile of a wine once it has spent time in the bottle. Sediment~The non-harmful material that accumulates in the bottom of a bottle. Skin contact~The stage between the crushing of the grapes and the fermenting of the must. Stelvin~A brand of screw cap increasingly being used by producers as their preferred bottle closure for wines. T.A~An abbreviation for titratable acidity which is a measure of the level of acid present in the wine. Tannin~Cheek-drying astringent compounds found in grape seeds, skins and stems. Taste buds~Specialised regions on the tongue that possess receptor cells for taste sensation. Terroir~A French term commonly used when comparing the characteristic differences between particular wines. Texture~the tactile quality of a wine, often compared to the feel of fine materials. Vanilla~One of the smells most commonly associated with ageing in new oak barrels. Varietal~a term that used to decribe a wine that is very typical or true to the particular grape variety. Vintage~Relates to the year in which the grapes were harvested. Viscosity~The perception of a wine having a smooth, velvety mouth-feel. Wild Yeast~Naturally occurring yeast found on grape skins in the vineyard or on winery equipment. Youthful~A wine that exhibits fresh, primary fruit characters, has good acid structure and shows no premature development. Zesty~a term referring to the acid component of a wine, it implies the wine has a re-freshing, crisp, lively acid structure.