The tartness or sharpness in wine, contributing to freshness and balance. Wines with good acidity feel crisp and lively on the palate.

A legally defined wine region with specific regulations governing grape varieties, vineyard practices, and winemaking methods. Examples include Burgundy AOC or Napa Valley AVA.

The fragrant qualities of wine, including both primary aromas (from grapes), secondary aromas (from fermentation), and tertiary aromas (from aging).

The weight and fullness of wine in the mouth, ranging from light to full-bodied. Influenced by alcohol content, tannins, and residual sugar.

A holistic farming approach that views the vineyard as a self-sustaining ecosystem, following lunar cycles and using natural preparations.

The complex aromas that develop in wine through aging, distinct from primary fruit aromas. Often includes notes of earth, leather, tobacco, or spice.

French term for "growth," indicating a vineyard of superior quality. In Burgundy, includes classifications like Grand Cru and Premier Cru.

Fermentation technique where whole grape clusters ferment in CO2, common in Beaujolais. Produces fruity, low-tannin wines.

Naturally occurring compounds from grape skins, seeds, and oak aging that provide structure and astringency. Creates a drying sensation in the mouth.

The complete environmental factors affecting a vineyard, including soil, climate, topography, and local traditions. The unique sense of place in wine.