Crisp - Wine with a lively acidity level. French term meaning a vat or tank. Used to refer to the best wine by a producer. Decant - To pour wine from its bottle into a larger container leaving any sediment behind, also to allow a wine to breathe. Dry - Dryness is determined by the residual sugar in a wine, the drier the wine, the less sugar it contains.
Most table wines are dry.
The study of wine and wine making. Fermentation - The action of yeast by which the transformation of sugar into alcohol and carbon dioxide gas takes place . Finesse - The complexity and elegance, subtlety and delicacy of a wine. Fining - Process of clarifying wine by the introduction of additives that cling to the suspended particles and fall to the bottom. Egg whites are commonly used.