This is what fans of old vintage wines hope for, since it procures extra complexity, as well as developing the colours, aromas and taste. Premature aging is never a good sign, since it means that the wine has not been stored properly or poorly corked.

Refers to the power or aromatic concentration. In other words, the quality of the aroma is more thought-provoking.

Procedure that involves combining the wine lots and juice from the different grape varieties to produce the final wine.

The action of the tannins causes the epithelial tissues of the tongue to contract, which leaves a dry sensation in the mouth. Green walnuts and artichokes have astringent properties. Astringency and bitterness are sometimes mixed up, since they often go hand in hand.

Refers to the very first moments when the wine comes into contact with the mouth. A wine may initially present a soft attack before aging to produce a harder attack.

Cask with a capacity close to 200 litres (225 litres in the case of Bordeaux oak barrels or barriques).

This fungus is the cause of rot and is dreaded everywhere, except for vineyards where sweet wine grapes are grown, such as Sauternes, which is then referred to as "noble rot". The fungus thins the grape skins, causing the water to evaporate, while the sugar content rises and the acidity falls. That is why grapes are continually sorted and only those presenting signs of rot are selected. This process may go on until as late as November.

Bouquet is the better term to use when talking about the complex smells of old wines, rather than aroma.

In the modern sense of the word, breathing refers to bringing a bottle of red wine to its ideal temperature. In the old sense of the word, breathing involved bringing the wine to room temperature.

Refers to the stream of bubbles rising up the sides of the glass to the surface.

A grape variety of Bordeaux, lighter in colour and less tannic than Cabernet Sauvignon. It plays a key role in the production of the great vintage wines from Libournais such as Château Angélus. Cabernet Franc is also the source of some of the greatest wines from the Loire valley.

This is the most widely found grape variety in the hot and gravelly soil of the Bordeaux region. It produces richly coloured wines with a highly tannic taste, boasting aromas of blackcurrants, blackberries and violets.

Refers to the process perfected by Chaptal at the turn of the 19th century, which involves adding sugar to the crushed grapes to increase the wine's alcohol content.

Coopers char the barrel when bending the staves to fit inside the metal hoops (charring and toasting), which also imparts a distinctive flavour to the wine.

Refers to a drink served between 4 and 6°C. This temperature is best avoided for all wines, unless you deliberately want to hide the taste!

Claret is a Bordeaux rosé with a characteristically dark colour. Where does the dark colour come from? During the wine-making process, the juice is left in contact with the coloured grape skins for longer than with a conventional rosé.

Clarifying involves introducing a fining agent into the barrel – traditionally egg white - which, as it slowly falls to the bottom, picks up and takes with it any impurities in the wine.

Describes a wine lacking expression, aroma and taste. There is always hope that a closed wine will eventually open up in time or be given a chemical kick-start, such as through oxygenation.

Also known as a bubble ring, the collar is the thin layer of bubbles collecting on the surface.

Red and rosé wines owe their colour to anthocyanins, which are the pigments contained in the grape's skin and pips. These pigments can also be found in the petals of red, blue and mauve flowers.

Refers to the colour of the wine and its intensity. During tasting, the colour indicates the wine's visual appearance. Traces of colour give an accurate indication as to the varieties used, the age of the wine and how it has aged.

A concentrated wine is rich in tannins. The wine-producer can increase the concentration by allowing the grapes to soak in the juice for longer, which releases even more tannins present in the skins, stalks and pips.

When disgorging the bottles, meaning the process of removing the sediment collected around the neck during the so-called champagne method, a "shipping dosage" is added, which is a mixture of wine and sugar. The dosage determines the degree of sweetness. Depending on the level, wines are described as brut nature (no dosage), extra brut, brut, extra-sec or extra dry, sec, demi-sec or doux (more than 50 g of sugar per litre).

Refers to aromas imparted by fire during the wine-making process, such as toasty and smoky.

A feeble wine is low on acidity. Unlike a fresh wine, it comes across as flat and hollow.

Freshness is a positive way of describing acidity. A fresh white or red does not mean cold or chilled, but rather that it is pleasantly balanced and lively, and arouses the palate.

Refers to the variety of vine (or cultivar for botanists). Leading expert Pierre Galet has listed over 9 600 grape varieties worldwide. Merlot, Cabernet-Sauvignon, Pinot Noir, Syrah and Chardonnay are just some of the varieties currently in the limelight.

A mineral aroma often associated with Loire and Burgundy white wines. It is reminiscent of flint striking steel.

Refers to a powerful wine with a high alcohol content.

A heavy wine is too rich and heady, out of balance and lacking liveliness. Such wines are tiring on the palate.

In a glass, refers to the surface of the wine in contact with the air.

Refers to highly concentrated wines with a high alcohol content and woody flavour, like a number of New World wines.

Derived from the word musk, which is frequently used in perfumery and indicates a substance of animal origin. In wine circles, musky denotes a very subtle woody note.

"Mutage" refers to the process of stopping fermentation by adding alcohol to the must. As a result, muté wines contain a high amount of sugar that has not been transformed into alcohol. Banyuls, Maury, Muscat de Rivesaltes and port wines are just some examples of muté wines.

Refer to the definition under botrytis cinerea.

Unlike a "closed" wine, an open wine freely delivers its rich bouquet. It is therefore particularly "expressive".

Refers to the part of the glass that receives the wine. It may either be round and curved or straight and angular. In the glassblowing industry, it refers to the lump of glass prepared before shaping.

Describes the point in the wine's life where it is at its peak. After this period, its qualities start declining.

A grape variety from the Bordeaux region that produces some of the interesting full-bodied Médoc wines. It is actually the last grape to be harvested. It is not always available during the assemblage process, since it does not ripen every year. Its acidity can be quite appealing during years blessed with hot weather. When ripe, the grape produces remarkable full-bodied wines with rich colours and fragrant aromas that simply get better with age.

Polyphenols are a large group of substances, mainly featuring tannin compounds and colorants such as anthocyanins. A number of studies have shown that polyphenols may reduce the risk of certain forms or cancer and cardiovascular disease.

Refers to an aroma from the grape after pressing. The term varietal aroma is also used.

The impression left by non-mature tannins that are hard to swallow. The tongue seems to stick to the palate. Also referred to as astringent or mouth-puckering.

Refers to a soft mellow feeling on the tongue. A rounded wine does not have any aggressive tannins.

Refers to the aroma imparted during alcoholic and malolactic fermentation. This category of aromas contains molecules conjuring up images of yeast, brioche, fresh butter and bananas.

If you see the terms "sec" or "demi-sec" on a Champagne label, it means that the wine is particularly high in sugar. A "sec" Champagne contains between 17 and 35 g sugar per litre, while a "demi-sec" contains between 33 and 50 g sugar per litre. In its natural state, Champagne contains less than 3 g sugar.

Sediment or deposit is generally due to the sedimentation of tannins or the crystallisation of tartaric acid, which are natural components of wine. Sediment is quite normal and appears with age.

The strip of wood forming the sides of a barrel.

If a wine has structure, it means that it has all the main building blocks. A structured wine is well balanced.

Refers to a white wine with a high sugar and alcohol content, even richer than a conventional sweet white wine. Bordeaux Sauternes and the Hungarian Tokay are such examples.

Tears, also known as legs, are the rivulets forming on the sides of the glass. Tears are created by the difference in tension between the water in the wine and the alcohol. The more alcohol, the more tears.

Describes an aroma developed during production or bottle aging (notes of wood, toast or animal fragrances due to non-exposure to air).

In wine terms, thick has nothing to do with a syrup-like consistency. A thick wine has a high alcohol content, produces a mouth-filling impression and feels smooth.

Tasting several vintages from the same winery. Tasting generally begins with the youngest wine and ends with the oldest.

This term describes the year of the actual grape harvest. The year is generally marked on the bottle. In terms of Burgundy and Bordeaux wines, the vintages 1921, 1929, 1945, 1947, 1949, 1953, 1959, 1961 and 1990 are held in particularly high esteem.

Refers to an aroma with an animal-like characteristic, such as game, musk, leather or fur, or the aroma may be less appealing, such as reminiscent of a stable, henhouse or high game.