Results for Letter H
Halbtrocken: German term meaning "half-dry." Contains some residual sugar, but not more than 18g/l.
Half-bottle: Holds 375 milliliters or 3/8 liter.
Hang time: The amount of time a grape spends ripening on the vine.
Hard: Firm; a quality that usually results from high acidity or tannins. Often a descriptor for young red wines.
Harmonious: Well balanced, with no component obtrusive or lacking.
Harsh: Used to describe astringent wines that are tannic or high in alcohol.
Harvest: The process of picking the grapes, whether by hand or machine. Also the time period when the grapes are picked; usually September through October in the northern hemisphere and March through April in the southern hemisphere.
Hazy: Used to describe a wine that has small amounts of visible matter. Characteristic of wines that are unfined and unfiltered.
Head-trained: Refers to a method of vine training. Head-trained vines are free-standing; a trunk is formed from which several branches will grow vertically, resembling a small tree.
Heady: Used to describe high-alcohol wines.
Hearty: Used to describe the full, warm, sometimes rustic qualities found in red wines with high alcohol.
Hectare: A quantity of land equivalent to 10,000 square meters or 2.47 acres. Used frequently in Europe to measure vineyard size.
Hectoliter: A quantity of liquid equivalent to 100 liters or 26.4 gallons. In most of Europe, yield is measured in hectoliters per hectare vs. tons per acre in the U.S.
Herbaceous: Describes the aromas and flavors of herbs in a wine. A plus in many wines such as Sauvignon Blanc and, to a lesser extent, Merlot and Cabernet Sauvignon. Herbal is a synonym, though when the concentration of the aroma is high, and becomes less than pleasant, the term herbaceous is often used.
Hollow: Lacking in flavor, especially in the midpalate. Describes a wine that has some flavor on the beginning of the sip and on the finish, but is missing intensity or distinct flavors in between.
Horizontal Tasting: An evaluation of wines from a single vintage; the wines may highlight producers from a single region or the same grape variety from many regions, among other permutations.
Hot: High alcohol, unbalanced wines that tend to burn with "heat" on the finish are called hot. Acceptable in Port-style wines.