Wine Glossary Terms: T

tannins
These are the astringent substances found in the seeds, skins, and stems of grapes, as well as in oak barrels, particularly new oak. They are important in the production of good red wines because they provide flavor, structure, and texture and, because of their antioxidant traits which acts like a preservative, they contribute to long and graceful aging. Tannins often give young wines a noticeable astringency that dries the tongue and give a 'puckering' feeling in the mouth. This quality softens as the wine ages, mellows, and develops character. Wines with noticeable tannins are referred to as tannic.
tastevin
Originating in Burgundian cellars for analyzing and tasting wine, a tastevin (which is pronounced "Taht-vahN" with a nasal French ending and means, well, "taste wine.") is a small, shallow silver cup with raised indentations that help reflect the wine's color and exhibit its clarity. It's become customary for a sommelier to wear a tastevin on a chain or ribbon around his or her neck. The Burgundian wine tasting fraternity, Chevaliers du Tastevin, was named after the tasting cup.
terroir
Anything that effects the quality of the grapes grown on the vines that is NOT able to be controlled by man is considered to be the terroir. Think of as the environment the grapes grow in. Aspects that make up a region terrior are climate, natural irrigation, hillside, soil type, geography, and a myriad of other factors.
thief
Glass or metal syringe used for taking wine samples through the bunghole of a barrel.
thin
A wine that is light-bodied, lacks flavor, and is generally light in color.

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