Glossary

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H

 

 

Hard:
High acidity and/or tannin content leading to a sensation of dryness in the mouth, a degree of puckery-ness. Useful for detecting young red wines suitable for aging. Characteristic preferred in dry white wines that will accompany shellfish.

Harsh:
Very astringent wines, usually with high alcohol component, often have this rough, rustic taste characteristic. May become more tolerable with aging but also may not be worth the wait.

Hazy:
Refers to wines with slight particulate content when viewed against the light. Occurs most often in unfiltered or unfined wines where there is no need to worry. If the haziness is intense enough to cause loss of clarity however it may indicate a flawed wine (see also brilliant, cloudy, filtered).

Hearty:
Most often applied in description of full, warm qualities found in red wines with high alcohol component. Examples are found in the sturdier so-called "jug wines", some California Zinfandels, lesser French Rhone or Algerian red wines and in the occasional lesser Australian Shiraz (see also sturdy).

Herbaceous:
Adjective used in description of wine with taste and aroma of herbs, (usually undefined). Considered to be a varietal characteristic of Cabernet Sauvignon, and to less extent, Merlot and Sauvignon Blanc grapes (see also grassy).

Hollow:
Missing middle between "attack" and "finish". Caused by too many grapes on insufficiently pruned vines. If very noticeable, called "empty" (see also aftertaste).

Hot:
Defines 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 (see also aftertaste).