The systematic examination of wine's characteristics, including aroma, flavor, and structure, to evaluate quality.

Methods used to assess wine, including blind tasting and systematic evaluation, to identify subtle differences.

The unique environment where grapes are grown, influencing the wine's characteristics through climate, soil, and geography.

The scientific method of evaluating wine through taste, smell, and sight to gather objective data.

The study of the chemical compounds in wine that affect its flavor, aroma, and overall quality.

A tasting method where wines are evaluated without prior knowledge of their identity to eliminate bias.

A description of the specific tastes and aromas present in a wine, often categorized as fruit, floral, or earthy.

The presence of acids in wine, contributing to its freshness and balance; essential for aging potential.

Natural compounds found in grape skins and seeds that add structure and astringency to wine.

The perceived weight and fullness of wine in the mouth, influenced by alcohol, sugar, and tannin levels.

The aroma of wine, which can reveal a lot about its quality and characteristics; often assessed during tasting.

The lingering taste and sensation after swallowing wine, indicating its quality and complexity.

The process of maturing wine in oak barrels, which imparts flavors like vanilla, spice, and toast.

The year in which the grapes were harvested, often influencing the wine's quality and characteristics.

A secondary fermentation process that softens acidity in wine, often used in red and some white wines.

A trained wine professional responsible for wine service and recommendations in restaurants.

Regulations governing wine production, labeling, and sales, often varying by region.

A specific geographical area known for producing distinct styles of wine, influenced by local terroir.

A method for assessing wine using human senses to gather qualitative data on its characteristics.

A detailed description of a wine's characteristics, including appearance, aroma, taste, and finish.

The process of combining different wines to create a final product with desired characteristics.

The practice of matching wine with food to enhance the overall dining experience.

The proper conditions for storing wine, including temperature, humidity, and light exposure.

Standards used to assess the quality and characteristics of wine during analysis.

A tasting method that involves evaluating multiple wines side by side to identify differences and similarities.