Tannin

A complex organic constituent of wine which is more prevalent in red wines. Besides having an important part in the clearing of new wines, tannin also has a major influence on the palate impression of the wine. In red wine it conveys fullness of body and astringency (grip); in sweet wines it is used to balance the sugar, thus creating a pleasurable palate. Light dry white wines are generally low in tannin while big, full-bodied, red wines are high in tannin and require longer maturation.

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Tawny

A term with dual meaning. It commonly refers to a specific type of port, but can also refer to red wine which has turned from red to a brownish colour with age.

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Thin

A wine that lacks body and is watery in appearance and taste.

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