When extra acid is added to the wine to adjust for high pH.
Descriptor often given when a wine tastes a bit sheepy, sometimes the result of some evidence of the yeast strain brettanomyces.
A measurement of the fermentable sugars available in the grapes.
French for a grape variety
That powdery stuff in the wine glass you left on the counter overnight? That's the dry extract.
Wine futures, most often associated with Bordeaux pre-sale.
A large wooden barrel.