Glossary of Tasting Wine(T-U)

Tanky: Describes dull, dank qualities that show up in wines aged too long in tanks.

Tannic: Tasting term used to describe the quality and intensity of tannin in red wines. Young wines may have harsh, bitter tannins, reminiscent of stewed tea that will mellow with age. Ideally, the tannin is well integrated and in balance with the fruit and acidity.

Tannin: Wine component — found mostly in red wines — derived primarily from grape skins, seeds and stems, but also from oak barrels. Tannin acts as a natural preservative that helps wine age and develop. Excessive, un balanced tannin can taste bitter and leaves the same drying, furry sensation in the mouth as very strong tea. Common tannin descriptors include smooth, velvety, mouth-drying and rough.

Tart: Sharp-tasting because of acidity. Occasionally used as a synonym for acidic. 

Tartaric acid: Naturally occurring acid found in grapes (and almost nowhere else) and the most important acid in wine. A good level of acidity is essential for balance, the refreshing taste of crisp whites, and ageing potential in all wines. In hot regions, extra tartaric acid is added to 'correct' the acidity.

Tartrates: Crystals which sometimes form in wine. When this happens to white wine in bottle it is usually considered a fault, though it doesn't affect the taste and is not dangerous to health. Most wine producers treat wine before bottling to protect it against tartrate precipitation.

Taste of Lees: Unpleasant taste acquired by wines kept for too long on their lees.

Tasting: Determining the quality and characteristic of wine by means of the organs of taste and smell.

Texture: Describes how wine feels in the mouth. Closely related to taste, but since the sensations of taste and texture occur simultaneously, we do not usually distinguish them as separate. Sweetness has a smooth, rich feeling that seems to coat the mouth. Sourness feels sharp and may cause the mouth to pucker and salivate; imagine biting into a lemon wedge. Bitterness has a drying, astringent feeling, like the sensation you get after drinking very strong tea. See also mouthfeel.

Thin: Lacking body and depth. 

Tight: Describes a wine's structure, concentration and body, as in a "tightly wound" wine. Closed or compact are similar terms.

Tinny: Metallic tasting. 

Tired: Limp, feeble, lackluster. 

Toasty: Describes a flavor derived from the oak barrels in which wines are aged. Also, a character that sometimes develops in sparkling wines.

Tough: Tasting term used to indicate a wine with a harsh taste, usually as a result of high tannin content.

Turbid: Term applied to wine which is not clear because of the presence of large amounts of colloidal material or suspended particles.

Umami: Although there is no direct English translation, umami is essentially the fifth taste. Discovered and noted by Chinese gourmets over 1200 years ago, the concept is fairly new to western scientists and gourmets alike. Mushrooms, consommés, long-cooked meats, cured meats, shrimp, dried tomatoes and soy sauce all contain umami. This taste tends to bring out tannins or the oaky character in wines.

Unbalanced: Term applied to a wine in which the various components are not in harmonious proportions. 

Unctuous: Term applied to wines which are smooth, soft and full on the palate.