T as in...
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Wine tart

This lovely, delicious tart was made with wine. You might want to accompany it with a sweet, dessert wine.

A tanky wine is simply a stale wine.

A tannic wine is one that is young and unready to drink.
A wine’s tannins come from its grape skins, seeds and stems., and possibly from oak barrels. They are an essential element in the structure of red wines. While they may be
astringent and bitter in a young wine, they prevent spoilage as the wine ages. In a high-quality wine they soften with age. In a poor wine, they don’t.
A tart wine is
acidic and unripe. Some immature tart wines such as Chablis and Sancerre develop excellently.
Tartaric acid
Tartaric acid is a naturally occurring grape. It may crystallize when the wine chills. These flavorless, tasteless crystals are usually removed to avoid offending consumers.
While a wine’s taste refers to its impact on the tongue, the nose has a major effect on the taste as anyone with a strong cold can testify. Until recently scientists defined four basic tastes: sweet, salty, sour, and bitter. Recently, they added another basic taste to the list, Monosodium Glutamate (MSG). Unlike the first four tastes, this last one is rarely, if ever, associated with wine.
A formal or informal activity in which wines are examined visually, smelled, tasted, analyzed, evaluated, and enjoyed.
Tears are a synonym for legs.
The French language term for the sum of a given vineyard’s uniqueness captured in its wines. Its components include the specific geographic, geological, and climatic traits. One common translation of this term is somewhereness.
A wine’s texture is its physical impression on the
Thick wines are
rich and concentrated but low in acidity.
Thin wines lack body; they are watery. The cause may be excessive yield, the vineyard’s fixed output has been spread too thin.

Thinning out, also known as green harvesting, removes unripe grapes from the vine. This process reduces the yield with the goal of improving quality.
Tightly knit
Promising young wines with fine levels of
acidity and tannin levels may be described as tightly knit.
Toasty wines owe their characteristic smell to aging in charred oak barrels. Accompanying aromas include caramel, coffee, toffee, and a variety of spices, usually detected in the
aftertaste, and not in the aroma.
Some reds, especially Cabernet Sauvignon-based Bordeauxs, give the impression of raw or burning tobacco. Smokers and the occasional non-smoker appreciate this characteristic.
A tough wine contains excessive
This term refers to the presence of tropical fruits such as mango and pineapple.
A wine with good typicity mirrors its grape variety and soil type.
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