Sometimes the terminology surrounding wines and wine tasting can be tricky. Here are some key definitions to help you feel comfortable when discussing wine with friends, or asking for a specific variety in the store. You may even want to pour yourself a glass of Ontario wine to help get in the mood while you're learning.

Acidity:

Acids are essential for wine freshness, aroma, and long life. The best wines have enough acid to balance the sweetness and flavours of the wine, but too much acid makes the wine taste sharp.

Aging:

The time it takes to allow a wine to develop character. Red wines usually require longer time to develop than white wines. However some red wines (like Gamay Noir) are best drunk young, while some white wines (such as Riesling) can age many years and develop complex flavours.

Antioxidant:

Any agent that prevents oxidation. There are antioxidants in wine that, when consumed in moderation, can help prevent vascular diseases such as heart disease and stroke. (see Resveratrol)

Aroma:

The primary smell of a young wine. The aroma of a wine will change as it matures. This change is often referred to as its bouquet.

Astringency:

The dry quality that makes the mouth pucker. Found in young, usually red wines, it is a result of high tannins and lessens with age.

Balance:

The relationship of all the components of the wine: fruit, acid, tannin, alcohol. When a wine is well balanced its elements have combined to produce a harmonious and satisfying sensation.

Body:

The weight of a wine in the mouth related to its alcoholic content and extract.

Bouquet:

The pleasant and characteristic smell of a mature wine. Also more specifically refers to the odour created by the development of the wine as it ages.

Character:

The individual stamp of a wine that makes it instantly recognizable.

Dry:

A wine lacking in sweetness

Horizontal tasting:

A number of different wines of the same vintage are compared.

Off Dry (or semi-dry or medium dry):

Wines with a slight sweetness to them

Maturity:

Often a wine's most crucial factor. Wines vary in the amount of time it takes them to reach full maturity depending on their levels of tannins, acid, and alcohol.

Nose:

A winetaster's term for aroma or bouquet. To "nose" a wine is to smell it.

Resveratrol:

A natural antioxidant compound in wine that inhibits the development of bad cholesterol (LDL). There are more of these compounds found in red wines than white, although white wines also contain the same compounds.

Sugar Codes:

A system used in Ontario's LCBO Stores (excluding Vintages) to measure the "sweetness" of a wine.

Tannins:

An acid found in some degree in all wine, but more in red wine. The proper degree of tannic acid is essential to age high-quality red wines, as tannins act as a natural preservative during the ageing process.

Varietal Wine:

A wine that is named after the grape variety from which it is made.

Vertical Tasting:

A comparison of different vintages of the same wine.

Vintage:

The year or growing season that produced a particular wine.

Viticultural Area:

A legally defined geographical boundary that identifies where grapes are grown, which reflects the features (climate, soil, elevation, etc.) that distinguishes it from other viticultural areas. Ontario has three Viticultural areas: Niagara Peninsula, Lake Erie North Shore, and Pelee Island.

Weight:

The heaviness or lightness of a wine depending on the alcohol and extract it contains. It varies with the type of grape, wine, and climate.

Yield:

A measurement of how many tons of grapes harvested per acre in any one vintage.