Here are the definitions for the letter "a"

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ABBUOTO

Red wine variety found in central Italy. Has synonym names of Aboto and Cecubo. Used to make a deeply colored, rustic, dry wine blend with moderate aging ability of up to about 8 years or so.

Abfüllung (Germany)

Means 'bottled by', and will be followed on the label by information regarding the bottler. Related terms include Erzeugerabfüllung and Gutsabfüllung.

ABOURIOU

Minor grape now rarely found in the area south of Bergerac, SW. France. Used to make a red wine and thought to be the grape called Early Burgundy in California and Australia. In the latter country it has the occasional alias names Burgundy or Black Cluster.

Acetic

Vinegary taste or smell that develops when a wine is overexposed to air.

Acetic (see also Ascescence)

All wines contain acetic acid - (ie: vinegar). Normally the amount is insignificant and may even enhance flavour. At a little less than 0.10 percent content, the flavour becomes noticable and the wine is termed acetic. Above 0.10 percent content is considered a strong fault. A related substance, ethyl acetate, contributes the smell associated with acetic acid content.

Acetic acid

This volatile acid is one that contributes to the acidity of a wine. In small amounts in can also 'lift' the palate and accentuate aroma and flavour. In excess it produces a vinegary taste. It may also be the product of bacterial spoilage, which is how wine turns to vinegar if left unprotected from such bacteria.

Acetic Acid

Wines contain several types of acid, but acetic is the bad one: it suggests vinegar and is sometimes referred to as volatile acidity. If present at more than minimal levels, it makes a wine unpleasant.

Acid/Acidity

1. Acid ... term used to describe a tart or sour taste in the mouth when total acidity of the wine is high.
2. Acidity ... term used on labels to express the total acid content of the wine. The acids referred to are citric, lactic, malic and tartaric. Desirable acid content on dry wines falls between 0.6 percent and 0.75 percent of the wines volume. For sweet wines it should not be less than 0.70 percent of the volume.

Acidity

A wines acidity should be detectable as a sharpness in the mouth, particularly around the front sides of the tongue. It should be neither too obvious nor absent. It provides a refreshing sensation in white wines, and grip and balance in reds. It's absence makes a wine dull and 'flabby' - a defect in any wine, but a disaster in sweet wines which to me become undrinkable without it. Too much makes the wine difficult to drink. There are many acids in a wine, but the principle ones are acetic, malic, tartaric, lactic, citric and carbonic acid.

Acidity

All wines naturally contain acids, which should be in proper balance with fruit and other components. Sufficient acidity gives liveliness and crispness and is critical for wines to age.

Acidity

Acid is present in all grapes, and therefore all wines. It is extremely important (particularly in white wines) in determining structure, shape and lifespan. Good acid levels can make a wine crisp and refreshing, supporting the aftertaste. Acidity also helps preserve a wine. Wines low in acidity are often described as tasting flabby.

ACOLON

Variety developed and subsequently released from the Weinsberg/Württemberg Research Station, Baden, Germany in November, 1999. Has synonym name WE 71-816-102. Derived from a Dornfelder x Lemberger V.vinifera cross. Variety is claimed to have good yield, producing red juice with deep color and pleasant tannin content. (No other details as yet).

Aeration

Letting a wine "breathe" before drinking it in order to soften the tannins, smooth out the wine, and allow the bouquet and flavors to open up. Young red wines benefit most from aeration, which is accomplished by decanting the bottle into another container; or else, by swirling the wine in a glass.

Aftertaste

The taste left on the palate after the wine has been swallowed. The persistence of the aftertaste - the length - may be used as an indicator of the quality of the wine.

Aftertaste

The flavor impression the wine leaves after it is swallowed. Also referred to as the "finish" of a wine. Fine wines have a lingering finish, or aftertaste.