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Description (also buffered) for the taste impression in the context of a wine address for a wine with a mostly higher content of acids, tannins or residual sugar. The term means that these substances, however, do not come unpleasantly to the fore in the overall impression, but are harmoniously "integrated" into the taste picture. If the acidity is pronounced but not unpleasant or aggressive, it is also called integrated (or buffered) acidity. A related term is balanced (also rounded, balanced, equilibrated).

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The world's largest Lexicon of wine terms.

26,115 Keywords · 46,881 Synonyms · 5,323 Translations · 31,449 Pronunciations · 188,283 Cross-references
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