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Wine glossary
T
Table Wine
A term used to describe wines of between 10 and 14 percent alcohol; in Europe, table wines are those that are made outside of regulated regions or by unapproved methods.
Tafelwein
German quality classification meaning «table wine,» the lowest category recognized in the European Union, indicates only that the wine was bottled in Germany. When the grapes are grown in Germany, the term Deutscher Tafelwein is used. Landwein is a slightly higher quality level within the Tafelwein designation.
Tank
A vessel for fermentaion that is most often made of stainless steel, cement or oak. This is the same as a vat.
Tank Method
Also known as charmat, a less expensive method for making sparkling wine. The tank method is used to produce bulk quantities of inexpensive sparkling wines. The second fermentation takes place in a pressurized tank, rather than in a bottle, decreasing lees contact and producing larger, coarser bubbles. The wine is filtered under pressure and bottled. Wines made this way cannot be labeled méthode Champenoise.
Tanky
Describes dull, dank qualities that show up in wines aged too long in tanks.
Tannic
Used to describe a wine high in tannins or with a rough mouthfeel.
Tannins
Phenolic compounds that exist in most plants; in grapes, tannins are found primarily in the skins and pits; tannins are astringent and provide structure to a wine; over time tannins die off, making wines less harsh.
Tart
Tart wines are produced from unripe fruit and, or fruit that is overly acidic.
Tartaric acid
The principal acid in grapes, tartaric acid promotes flavor and aging in wine.
Tartrates
Harmless crystals resembling shards of glass that may form during fermentation or bottle aging (often on the cork) as tartaric acid naturally present in wine precipitates out of solution. Components of tartaric acid, including potassium bitartrate and cream of tartar, are less soluble in alcoholic solutions than in grape juice and solidify at cooler temperatures (such as those found in a refrigerator); can be avoided in finished wines through cold stabilization. Decanting and careful pouring can prevent transferring the crystals from the bottle into the glass.
Tastevin
A shallow saucer still used by some sommeliers and wine merchants to taste wine. Originally used by winemakers and wine merchants in dimly-lit cellars, the shiny, dimpled surfaces were helpful in evaluating appearance since they reflect the small amount of light.
TCA (2,4,6-Trichloroanisole)
TCA is the chemical compound that is the main cause of cork taint in wine.
Temperature of Fermentation
As yeasts convert grape sugars into alcohol, they also produce heat. Excessively high temperatures can kill the yeasts and make the wine’s fruit flavors seem stewed or dull, whereas cooler temperatures maintain the freshness of the fruit. Just the right amount of warmth can contribute a richer, rounder mouthfeel.
Tenuta
Italian for «estate».
Terroir
A French term for the combination of soil, climate, and all other factors that influence the ultimate character of a wine.
Tertiary Aromas
The same as secondary aromas. This is what happens to the scent of wine once it matures. It develops secondary, non fruit aromatics like truffles, tobacco, leather, tar, cedar and spice. This is a positive term.
Tête de cuvée
In Champagne, this refers to the top of the range of a specific house or grower’s wines. Notable examples: Louis Roederer’s Cristal and Moët & Chandon’s Dom Pérignon.
Texture
A tasting term describing how wine feels on the palate.
Thin
Lacking body and depth.
Thiols
See Mercaptans.
Third Growth
Term for chateau in the 1855 Classification of the Medoc that earned the Third highest level of classification.
Three Tier System
Bizarre, anachronistic American system of wine distribution which in some states can require wineries to sell to an importer or in the case of it being an American winery, the distributor or wholesaler, who then sells it to the merchant, who sells it to you. Ostensibly designed to protect the consumer, it’s sole purpose is to make money for the large monopolistic wholesalers while costing the consumer more money.
Tight
Tight is similar to closed in that the wine is holding its personality and positive traits in reserve.
Tinny
Metallic tasting.
Tirage
See Liqueur de Tirage.
Tired
Describes wines that are limp, feeble or lackluster.
Toasted Barrels
As a barrel is being constructed, but before the heads at either end are added, the cooper (barrel maker) chars the inside edges of the staves. This final treatment imparts aromas of vanilla, spice and smoke to the wood and then the wine. Char levels include light, medium and heavy toast. Winemakers order barrels with their favorite levels of toast to influence their wine styles.
Toasty
Describes a flavor derived from the oak barrels in which wines are aged. Also, a character that sometimes develops in sparkling wines.
Tobacco
Tobacco is a common smell found in mature wines, especially from Bordeaux. The aromas can range from cigar tobacco to ash or even pipe aromatics. This is a positive trait.
Torrefaction
Coffee with vanilla aromatics, with scents arising from the oak barrels during the aging process.
Traditional Method
See Méthode Traditionnelle.
Tranche
French term for the amount of wine released for sale by the chateau during the En Primeur campaign. Loosely translated, a tranche is a slice of the wine produced that year.
Transfer Method
Technique for making sparkling wine in which, after the second fermentation in the bottle and a short period of sur lie aging (but before riddling), the wine is transferred—with sediment—to a pressurized tank. The wine is then filtered under pressure and bottled. With the enormous savings in labor and time, the wines are slightly less intense and less creamy than those produced using the more time-consuming and expensive méthode Champenoise.
Trellising
The process of tying up the annual green growth of vines on wires; a vine naturally wants to sprawl, but trellising organizes the new shoots, to expose more leaves and grape bunches to the sun and encourage air circulation to prevent rot.
Trie
French term for sorting and harvesting the best botrytized grapes for dessert wines. In Sauternes, Barsac and other regions where sweet dessert wines are made, pickers will often make multiple tries, or passes, through the vineyard, harvesting only grapes that have been properly afflicted with the sugar-concentrating fungus Botrytis cinerea, or noble rot.
Triple Digits
Slang term for wines reaching 100 Pt score.
Trocken
German word for ‘dry.’
Trockenbeerenauslese (TBA)
German classification based on the ripeness level and sugar content of the grapes. Trockenbeerenauslese means literally «dry berry selection.» This very sweet dessert wine is made from individually selected shriveled grapes that have the highest sugar levels with flavors concentrated further by the fungus Botrytis cinerea, or noble rot. Trockenbeerenauslesen rank among the greatest sweet wines in the world.
TTB
Stands for Alcohol and Tobacco Tax and Trade Bureau. A bureau of the U.S. Department of the Treasury which oversees, among other things, regulations, taxes, labeling and permits in the alcohol industry.
Typicity
A tasting term that describes how well a wine expresses the characteristics inherent to the variety of grape.