T budding
A technique that permits grafting of different grape varieties onto existing rootstocks in a vineyard.

T.B.A.
An abbreviation for the German wine Trockenbeerenauslese.

Table wine
Generally any wine that is not sparkling or fortified. In the US these wines must also be between 7% and 14% alcohol by volume.

Tannin
Polyphenolic compounds that give wine a bitter, dry, or puckery feeling in the mouth.

Tart
A tasting term describing a wine high in acidity. Often displayed by young, unripe wines.

Tartaric acid
The most important acid found in grapes.

Tasting flight
Refers to a selection of wines, usually between three and eight glasses, but sometimes as many as fifty, presented for the purpose of sampling and comparison.

Tears
See "legs".

Terroir
French for "soil", the physical and geographical characteristics of a particular vineyard site that give the resultant wine its unique properties.

Texture
A tasting term for the mouthfeel of wine on the palate.

The Berthomeau Report
Commissioned by French Ministry of Agriculture to better position the wine industry for the future.

Thief
A tubular instrument for removing a sample from a cask or barrel. Also called a pipe.

Toast
The charcoal that is burned into the inside of wine casks. To toast refers to that process. It also refers to the practice of drinking an alcohol beverage along with wishing good health or other good fortune.

Trocken
German for "dry"

Trockenbeerenauslese
German for "dry berry selected". A type of German wine made from vine-dried grapes. Such grapes can be so rare that it can take a skilled picker a day to gather enough for just one bottle.

Tun
A wine cask that holds approximately, two butts, or 252 U.S. gallons.

Typicity
A wine tasting term used to describe how much a wine expresses the typical characteristics of the varietal.