Wine Glossary Terms: H
- A metric unit of measure equivalent to 2.471 acres. Wineries in Europe use this term to describe the land area of vineyards. Output of wine is measured in hectoliters per acre. A hectoliter is equal to 100 liters or 26.4 U.S. gallons.
- A green, vegetable smell in wine. For example, Sauvignon Blanc is grassy when subtle, herbaceous when overpowering. It is not considered a positive attribute when it is more than subtle.
- Describing a wine high in alcohol and giving a prickly or burning sensation on the palate. Accepted in fortified wines, but not considered as a particularly desirable attribute in Cabernet Sauvignon or Chardonnay. Positively undesirable in light, fruity wines.
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