Wine Festivals
Spring
May 1-10, 2008
Summer
August 7-9, 2008
Fall
October 2-12, 2008
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Glossary of Wine Terms
Acidity
The purpose of acids in wine is to maintain the balance between the fruit and
the alcohol present. Malic, citric and tartaric are among the acids
present in wines.
Body
Speaks to the depth or the sensation of fullness in the mouth.
Bouquet
Scent, aroma and fragrance are all aspects of the often complex mixture of smells
which develop as a wine matures.
Brut
Generally means "very dry" and is usually applied to the driest of champagnes
and sparkling wines.
Nose
Related to bouquet, but applies chiefly to the immediate impression made by the
wine.
Oxidation
Wine deteriorates when it is exposed to the air, resulting in unpleasant tastes
and smells. This process is called "oxidation".
VQA
"Vintners Quality Alliance" authenticates the origin of and sets
minimum quality standards for Canadian wines.
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