TANNIC.
With a presence of tannins.
TANNIN.
Organic substance with an astringent taste, which produces a rough sensation in the mouth, present especially in red wines and which comes mainly from the skins, seeds and stalks of the grapes, although it may also come from the oak barrels. Tannin acts as a natural preservative and helps the wine to mature and develop.
TARNISHED GOLD.
Colour which some wines present with a golden brownish colour.
TARTARIC ACID.
Main acid present in wine.
TARTARS.
Inoffensive crystals of potassium bitartrate which may form in the barrels or in the bottles - often on the cork - due to the tartaric acid which wine naturally possesses.
TASTY.
Pronounced and agreeable sensation in the mouth together with a great quantity of nuances.
TENDER.
Said of a light wine with little acid and little extract. It is a phase which is noted in young wines, in which the aromas and flavours are not developed. It is a synonym for closed.
TINGES OF ALCOHOL.
. Slight excess of alcohol which is noted on the tongue, but which does not spoil the wine as a whole.
TOASTY.
Flavour which comes from the oak barrels in which the wines mature. It is also noted in some sparkling wines.
TOBACCO.
Overtone appreciable in the aromas of some of the great matured wines.
