tommasobouquet  An Illustrated Wine Glossary II - Exploring Taste Magazine

An Illustrated Wine Glossary II

/bukɛ/
/bukɛ/
The sum of a wine’s aromas, fragrance, smell, odors or scents; how a wine smells as a whole after it has been bottled and aged.
/elvaʒ/
/elvaʒ/
The progression of a wine from fermentation to bottling; the élevage (equivalent to “raising” in English) is comparable to a wine's coming of age. 
/briːð/
/briːð/
The process of letting a wine open up via the introduction of air to release its aromas, which become more pronounced as time passes.
/lɛgs/
/lɛgs/
Wine tears that stream down the side of the glass after drinking or swirling it.
/baɪt/
/baɪt/
A marked degree of acidity or tannins. An acid grip in the finish should be more like a zestful tang and is tolerable only in a rich full-bodied wine.
/teʀwaʀ/
/teʀwaʀ/
The interaction of soil, climate, topography and grape variety in a specific site that gives a wine its unique flavor and aroma.
/muːs/
/muːs/
The frothy head that forms after a sparkling wine has been poured out of the bottle.
/klo/
/klo/
French term for a vineyard whose boundaries are delineated by a walled enclosure or grapevines on the site of an ancient walled vineyard.

Illustrations Steven Millington

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