Select the first letter of the word whose definition you wish to obtain.
Decanting a wine aerates it before serving. The wine is in contact with air for a short while – around a half-hour as any longer would damage the bouquet. Sometimes a young wine is poured into a carafe to oxygenate it and smooth out the tannins. But decanting reduces the reduction aromas in more mature wines. The ideal decanter is of medium diameter. See also reduction and bouquet.
(tast.) A mark of quality.
In Burgundy applied only to Crémant de Bourgogne with a sugar content of 35-50 g/l.
A physical impression, perceived in the mouth. A dense wine is one that is full and rich with content. One might even call it “chewy.” Density is found in wines with a high level of dry extract. See also chewy and dry extract.
(tast.) Wine lacking body and leaving a dry feeling at the back of the mouth. Might be due to over-long elevage, or simply mean the wine has reached the end of its life.
Opposite of sweet. Sugar content less than 2 g/l. Also used to describe a dried-out wine.
What remains of a wine after liquids have been separated out by evaporation - acids, tannins, sugar, etc. In burgundies dry matter content varies from 17-25 g/l in white wines to 20-30 g/l in reds.