Log in Become a Member


Description (also buffered) in the context of a wine description for a wine with a generally higher content of acids, tannins or residual sugar. The term means, however, that these substances do not come to the fore unpleasantly in the overall impression, but are harmoniously "integrated" into the taste picture. An accentuated but not unpleasantly or aggressively protruding acidity is also called integrated (or buffered) acidity. A related term is balanced.

The world's largest Lexikon of wine terms.

23.118 Keywords · 48.228 Synonyms · 5.311 Translations · 28.432 Pronunciations · 155.859 Cross-references
made with by our Experts. About the Lexicon


Cookies facilitate the provision of our services. By using our services, you agree that we use cookies.