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Constituents of the wines contained in the grape-skins and (on occasion) stalks and belonging to the family of polyphenols. If oxidised, they form quinones, giving rise to casse. Tannins give young red wines their astringency (reaction between tannins and the proteins in saliva). With age, the tannins are softened by polymerisation.
Tartar (calcium tartrate, potassium bi-tartrate) forms crystalline deposits at the bottom of the vat or barrels. The deposits are precipitated during alcoholic fermentation (alcohol decreases their solubility) and by lowered temperatures. Sometimes tartar is deposited in wines after bottling. It has no effect on the wine and needs only a little care when pouring.
(tast.) The wine rises to the edge of the glass by capillary action and then falls back forming streaks called "tears". This phenomenon is most noticeable in wines with a high alcohol and/or glycerol content. (Cf. Legs)
The word terroir, which may be translated, though inadequately, by some such phrase as "native soil" is actually a congeries of facts and ideas comprising the whole range of natural conditions (climate, geology, soil, drainage, landform, environment) plus human factors (technical skill, choice of tools and methods, economic conditions, and, above all, tradition based on a 2000-year history of wine-making).
(tast.) A wine may be said to have "thighs", i.e. be full and meaty, but the term is little used among professionals.
Formerly known as "Champagne method". The method by which Crémant de Bourgogne is made differs in no important respect from that employed in the production of champagne.
Characteristic of a wine that is a good representative of its terroir or climat. A word and a concept much used in Burgundy.
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