Tannins: The group of astringent and bitter compounds found in the seeds and skins of grapes which slow oxidation and promote aging. Click here to read more about tannins.

Tartrate Crystals: Tartaric acid, the primary acid in grapes, forms tiny crystals when chilled. These crystals adhere to the cork or form sediment in the bottle, and are not considered a defect, but they are not desired by consumers.

Terroir: Describes all the influences on the flavors in the wine that come from where the vines grow, especially soil, climate, slope, the aspect of the slope.

Toasting: Heating the inside of a barrel during its construction to caramelize the flavors. This impacts the flavor and aromatic characteristics of the wine during barrel aging.

Trellis: The wires and stakes that support the vine.

Unfiltered: Wine that has not gone through a filtering process to clarify it.

Varietal Character: The character typical of a specific grape variety.

Veraison: The stage when grapes begin to soften and gain color.

Viticulture: The study of grape growing.