…Acidity – the liveliness and crispness in wine that activates our salivary glands.

…Balance – a term for when the elements of wine – acids, sugars, tannins, and alcohol – come together in a harmonious way.

…Chaptalization – adding sugar to wine before or during fermentation to increase alcohol levels. Chaptalization is illegal in some parts of the world and highly controlled in others.

…Demi-sec — french term meaning “half-dry” used to describe a sweet sparkling wine.

…Oak or Oaky — tasting term denoting smells and flavors of vanilla, baking spices, coconut, mocha, or dill caused by barrel-aging

…Wine Tasting — the act of perceiving flavors in wine by using the three esses: see, swirl, sniff, sip, and savor.