Wine Festivals
of the Okanagan



Spring
May 1-10, 2008

Summer
August 7-9, 2008

Fall
October 2-12, 2008

Glossary of Wine Terms


Acidity

The purpose of acids in wine is to maintain the balance between the fruit and the alcohol present. Malic, citric and tartaric are among the acids present in wines.


Body

Speaks to the depth or the sensation of fullness in the mouth.


Bouquet

Scent, aroma and fragrance are all aspects of the often complex mixture of smells which develop as a wine matures.


Brut

Generally means "very dry" and is usually applied to the driest of champagnes and sparkling wines.


Nose

Related to bouquet, but applies chiefly to the immediate impression made by the wine.


Oxidation

Wine deteriorates when it is exposed to the air, resulting in unpleasant tastes and smells. This process is called "oxidation".


VQA

"Vintners Quality Alliance" authenticates the origin of and sets minimum quality standards for Canadian wines.