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Help & Advice
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01227 750385
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Ordering & Delivery
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Next Day Delivery - 95p per bottle (min 6 Bottles), £7.99 per case of 12 |
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| Wine Glossary 'T' |
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| Tannins |
| The group of astringent and bitter compounds found in the seeds and skins of grapes which slow oxidation and promote aging (preservative). Can be harsh and aggressive in a young wine, easing with age. Wooded wines will have wood tannins too. |
| Tartrate crystals |
| Tartaric acid, the primary acid in grapes, forms tiny crystals when chilled. These crystals adhere to the cork or form sediment in the bottle, and are not considered a defect. |
| Terpenes |
| Strong, floral compounds influencing the aromas of especially riesling, gewürztraminer and the muscats; with bottle-age, terpenes often develop a pungent resinous oiliness. |
| Terroir |
| Describes all the influences on the flavours in the wine that come from where the vines grow, especially soil, climate, slope, the aspect of the slope. There is no exact translation in English, but 'terroir' is an important concept in the expression of th |
| Toasting |
| Heating the inside of a barrel during its construction to caramelise the flavours. This impacts the flavour and aromatic characteristics of the wine during barrel aging. Barrels can be lightly or heavily toasted. |
| Toasty |
| When barrel-fermented and aged wines show a pleasant biscuity, charry character. |
| Topping |
| During barrel aging, some water and alcohol evaporate, concentrating the wine slightly and creating an airspace in the barrel. To prevent the harmful effects of oxygen contact with the wine, the barrel is topped-up periodically with the same wine from ano |
| Trellis |
| The wires and stakes that support the vine. |
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