A German term meaning table wine. It contains alcohol at the rate of 9-15% minimum.


It is used to describe rotten wines which have a dull, humid character since they are kept in tanks for a long time in general.


It is used to define unbalanced wines since tannins press fruit and other components.


The substance derived from peel and seeds of grapes and providing sense of acerbity in the mouth in case of red wines. Tannin serves as a natural guard helping in aging and improvement of the wine. If it is contained in a correct percentage, it ensures balance of the wine but it causes acerbity in case of an excessive percentage and must be balanced with fruit certainly.


Deposit which naturally occur in the wine. Harmless crystals consisting of tartaric acid and potassium bitartar and which form the deposit in the bottle or barrel.

Tartaric Acid:

The most effective natural acid contained in the wine. It may be called as Wine acid.

Tas de vin:

Small, bright, silver cup used by sommelier to taste wine in restaurants.


See. Leg


A city in Thrace, on the north of Marmara Sea, on the northwest of Trkiye. It is famous for its raki and wines. It plays an important role in the Turkish winemaking. The largest wine and alcoholic beverage production plants of Trkiye are in this city.


A Spanish grape of high quality producing strong, solid red wines. It is the most important grape of Spain which takes its name from its early maturation. It may be grown easily since it is branched out late and matured early. It has low acid, low tannin and thick peel.


It defines such wines with less fruit taste but good alcohol and acid balance.


A French term used to define all of vineyard area and surrounding geographical, topographic, climate characteristics, structure of soil, relation with sun.


One of the titles when examining taste of the wine during degustation. Under this title, the sense left by the wine in the mouth is evaluated. The wine is classified as Soft-Rough and Round-Edged. Edged wines are also divided as Hard and Sharp.


A device in the form of metal or glass pipe to take wine sample from a tank or barrel.


It is used for the wines with a perfect balance although they have high level of tannin and acid. It is generally used for expressing young wine.


Mineral taste felt after tasting the wine.


A term used to describe bottling in production of champagne and sparkling wine. The word means to pull.

Toasted bread:

One of the flavors which occur in the wines relaxed in oak barrel.

Tocai Friulano:

Type of grape which is especially grown in Friuli-Venezia Giulia region of Italy and has flowery and aromatic white wines. It has no relation with Tokay wines.


World-wide famous, sweet, white Hungarian wine. It is made from Furmint grapes.


Famous wine production area of Central Italy. It is famous for especially its red wines.


Italy-origin grape for white wine. It is known as 'Ugni Blanc' in France. Its resulted wines are suitable for aging and should be drunk cold.

Trocken beerenauslese:

Category of white wine of high quality derived from the grapes identified legally in Pradikat system of Germany, overripe after harvest time, wrinkled and which are made subject to permanent mold.


A German term in the meaning of 'Sec'.