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• Taste
  Sensory input which is felt on the tongue. We distinguish between four sensations: sweet, salty, sour and bitter. Japanese wine drinkers also sense umami (taste of glutamate).
• Tears
  The viscous, tear-like tracks that run down the inside of a glass after it has been swirled in the glass are thought to be related to alcohol content. They are often also called legs. However, the formation of tears can be influenced by aggressive "glass care".
• Tannins
  Tannin is an important, rather bitter component of red wines. The tannins leave a dry, puckered sensation in the mouth.
• Transparency
  Transparent colour structure. Transparency is contained inversely proportional to the amount of colour in the wine. Less colour intense wines like Blauburgunder and Vernatsch have good transparency, while colour-intensive wines like Lagrein and Teroldego have limited transparency.
• Tartar crystals
  Harmless crystals of tartaric acid. Tartaric crystals are scentless and tasteless. This compound may crystallise, when conditions are cold, to form small crystals in the wine.