Wine Terminology VI: Descriptives

One of the messages that came through repetitiously from our 1987 Membership Survey was the request for a glossary of wine terminology. So, here is the continuation of a series that appears regularly unless bumped by a pressing topic. When the series is complete, it will be reprinted, and appear as a perma¬≠nent section in… read more »


This is a winemaking technique to extract the flavor, tannin, and color from the juice during the start of the fermentation.  


A wine that is unbalanced due to high levels of tannins. It is rough with high acidity.