Wine Glossary

T

Tanky- Describes dull, dank qualities that show up in wines aged too long in tanks.

Tannin- The mouth-puckering substance--found mostly in red wines--that is derived primarily from grape skins, seeds and stems, but also from oak barrels. Tannin acts as a natural preservative that helps wine age and develop.

Tart- A sharp taste created by high acidity.

Tartaric Acid- The principal acid in wine.

Tartrates- Harmless crystals of potassium bitartrate that may form in cask or bottle (often on the cork) from the tartaric acid naturally present in wine.

Terroir- The over all environment within which a given varietal grows. Derived from the French word for Earth, "Terre."

Thin- Lacking body and depth. Tight: Describes a wine's structure, concentration and body, as in a "tightly wound" wine. Closed or compact are similar terms.

Tinny- Metallic tasting.

Tired- Limp, feeble, lackluster.

Toasty- Describes a flavor derived from the oak barrels in which wines are aged. Also, a character that sometimes develops in sparkling wines