N-Z

A heavy taste feeling of body to a wine, akin to oily.

A cloudiness in a wine due to suspended sediment. Brilliant is the term used for a wine with no suspended solid material.

A wine that shows significant oxidation due to age.

The texture of a wine lacking body because it is low in alcohol. Often called watery.

The sensation of the four cate­gories: sour, bitter, sweet and salt (rarely in wine). Sometimes the terms used to describe “taste” in wine are actually odors and their cumulative effect with taste.

Harmless insoluble crystals, of salts of tartaric acid that can form in unstabilized bottled wine. They are taste­less, and should be decanted.

A desirable sour taste derived from the acidity of the wine.

A natural ingredient in wine contributed from the skins, seeds and stems of grapes. Gives young red wine an astringent, puckery quality, but con­tributes to its longevity and normally de­creases as the wine ages. Too much of it causes a bitter taste.

An odor and taste in a wine aged, stored, or left too long in an uncl­ean tank. Musty and unpleasant in nature.

A level of intensity of sugar in wine, the suitable amount depending on the type of wine, or the style of the winemaker.