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KWS Wine Glossary

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Presence of flavors such as mint, clove, cinnamon, anise and pepper.
Referred to the way wine is built. The way wine components such as acidity, tannin, alcohol and sugar are balanced.
An anti-oxidant used in wine making process. Fermentation naturally creates small amounts of sulfites. It is required by law to indicate presence of sulfites in the bottle. Some people are sensitive to sulfites and should avoid wine.
Super Tuscan
Wines from the Tuscany region in Italy made using international varieties such as Cabernet Sauvignon and Syrah rather than relying primarily on local varieties such as Sangiovese.
Describes wine that is ready for drinking, with integrated tannins and yielding flavor.
Level of sugar content in wine. Generally indicates the presence of residual sugar that was not converted to alcohol.
A natural component found to varying degrees in the skins, seeds and stems of grapes. It can also be found in oak barrels. It is mostly prominent in red wines. It acts as a natural preservative and helps wine age. It creates dry, puckering sensation in young red wines and mellows with aging.
Wine with high acidity, sharp. Acceptable if not too acidic.
Tartaric Acid
The principal acid in grapes and wine- contributes to taste and stabilizes color.
French term describing the interaction of soil, climate, topography and grape variety in a specific site, imprinting the wine and making each wine from a specific site distinct
Lacking body, depth, intensity, richness and flavor.
Wine that is past its peak, lacks fruit and acidity.
A scent imparted by aging in oak.
Referring to a wine made from a single grape variety.
Variety refers to the grape itself and varietal refers to the wine.
Smooth and rich in texture.
Vin de Pays
Means Country wine. One of the French quality classification.
Having the smell of vinegar- see also Acetic.
The science or study of making wine.
Literally a wine merchant, but generally used to mean wine producer or winery proprietor.
Micro organisms that convert sugar to alcohol and carbon dioxide during fermentation.
The quantity of grapes or wine produced per acre. Measured in tons per acre or hectoliters per hectare. For example, a Grand Cru from Burgundy may yield about 35-40 hi/ha.
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Wine 101