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A wine is said to be balanced when all the characteristics of the wine are in harmony; that is no one aspect of the wine is predominant. Sometimes harmonious is used here.
A wine fault where the after-taste has a lingering bitterness which is detected to late on the palate. This should not be confused with acidity in red wines.
Refers to the level of extract content. That is consistency, thickness or substance of the wine. Full-bodied wines have a higher alcoholic content than lesser bodied wines.
This technically refers to that part of the fragrance of a wine which develops from the fermentation and maturation processes, as distinct from those arising from the berries (aroma). Often bouquet and aroma are interchanged as a term to describe the total fragrance of a wine.
Refers to the brilliance of colour as well as to the clarity of the wine. A wine with no detectable suspended matter is said to be bright or brilliant.
A French term used to describe the driest classification of champagne. In Australia it is likewise used to identify the driest sparkling wines. In order of increasing sweetness:- brut, extra-sec, sec and then demi-sec.
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