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The moment in a wine’s development where it demonstrates the perfect balance between its physical, aromatic and sensorial characteristics. When a wine reaches its peak, it has acquired its maximum aromatic richness and complexity in terms of all aroma stages – attack, evolution and finish. It has conserved sufficient acidity so that it is not “tired” and its tannins have “melted”.
(tast.) Another word for length. Describes the ability of tastes and aromas in well-made wines to remain present in the mouth after the wine has been swallowed. (See also caudalie)
Important family of constituents of wine including pigments (anthocyanins and flavones in red wines, flavones in white wines) and tannins. Polyphenols evolve during ageing under the influence of oxidation, Other polyphenols such as resveratrol are anti-oxidants and can help prevent cardio-vascular disorders if red wine is drunk regularly and in moderation (max. 2 glasses per day).
(tast.) Chewy, generous, well-built, full-bodied, rich, meaty and with high-quality tannins.
Odourless substances which subsequently develop aromatic qualities through the action of enzymes. This phenomenon has recently been extensively studied by Burgundian research institutes (INRA, IUVV, ENESAD).