Heritage

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.

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. 

The process of letting a wine open up via the introduction of air to release its aromas, which become more pronounced as time passes.

Wine tears that stream down the side of the glass after drinking or swirling it.

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.

The interaction of soil, climate, topography and grape variety in a specific site that gives a wine its unique flavor and aroma.

The frothy head that forms after a sparkling wine has been poured out of the bottle.

French term for a vineyard whose boundaries are delineated by a walled enclosure or grapevines on the site of an ancient walled vineyard.