a well-balanced wine is a primary goal of the wine maker. Such a wine blends all of its components gracefully: the fruit, tannin, acid, and sugar. A wine's balance, in some cases, may only be realized after some aging.
a traditional ale in England. Gold to amber in colour, low in strength and quite bitter, this ale is highly carbonated.
a blend of different types of whiskies, generally a mix of one or more single malt whiskies. Made from 100% grain such as barley or rye.
the impression of weight or fullness on the palate; usually the result of a combination of glycerin, alcohol and sugar. Commonly expressed as full-bodied, medium-bodied or medium-weight, or light-bodied.
American Whiskey made using at least 51% corn grain mash in a wheat, oats, rye & barley combination.
allowing a wine to mix with the air. Aeration occurs by pouring the wine into a larger container, such as a decanter or large wine glass. Breathing can be beneficial for many red wines and also for some young white wines. Chemically, breathing enables oxygen to mix with the wine, which hastens the aging process.
liquor distilled from wine or other fermented fruit juice. The finest brandies are Cognacs.
a British style ale, medium amber to dark brown in colour. Usually, brown ale has a toasted malt and lightly hopped flavour.