The tart taste in wine.  An over abundance of acidity tends to make wine sour.


Portuguese wine term for a winery or wine cellar.


The addition of oxygen to wine which has the effect of changing odors. This is often done before wine is served when it is allowed to breathe. In red wine, aeration can eliminate certain odors and in white wine it can “soften” the taste.


The lingering flavor in the mouth after swallowing wine. This is often a much different description and experience from the first taste or attack.


The maturing and improving of wine in a barrel and bottle after it’s made.