Glossary entries
T
- Tannins
- Tannins give wine a tart, bitter taste
- Tartaric acid
- One of the two principal organic acids of grapes and wines
- Tartaric crystals
- potassium bitartrate (cream of tartar) crystals
- Terroir
- A neither clearly defined nor understood concept that refers to the interplay of climate, soil, grape variety, and the skill of the winemaker
- Training
- Methods of supporting and shaping vines to improve bud burst
- Trester
- Grape pomace, i.e., the stems, skins, and seeds left after grapes are pressed
- Trockenbeerenauslese
- A Prädikat, or special attribute, denoting a highly concentrated wine made from botrytized grapes dried up almost to raisins