A wine tasting term for a wine that contains too much tannin and is therefore unpleasant. Hard wines sometimes can be improved by aging.
A hectare (ha) is a metric measure that equals 10,000 m.
An aroma related to vegetative or grassy characters. Some reds, notably under-ripe Cabernet sauvignon (a distinct tomato-leaf smell), and some whites (Sauvignon blanc’s asparagus and capsicum flavors, for example) are described as “herbaceous”.
A term for Rhine wines, usually used in England.
A wine barrel that holds approximately 239 liters (63 gallons).
In a horizontal tasting, the wines are all from the same vintage but are from different wineries. Keeping wine variety or type and wine region the same helps emphasize differences in winery styles.
Describes the hot or peppery mouthfeel of high alcohol wines (a positive in fortified wine).
Grape variety bred from a number of different species.