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Hard

 

A wine with tough tannins or aggressive acidity.

Hectare (ha)

 

Unit of area, equal to 10 000 m2 (2.47 acres). Vineyards in Europe are normally measured in hectares and yields expressed in terms of hectolitres of wine produced per hectare of vineyard.

Hectolitre (hl)

 

Unit of volume, equal to 100 litres.

Herbaceous

 

The smell or taste of green plants.

Hollow

 

A wine lacking in depth, particularly on the middle palate.

Hybrid

 

Vine variety produced by crossing two parents of different species, normally with a view to achieving earlier ripening or improved disease resistance. Not to be confused with a cross (two parents of the same species).

Hydrogen sulphide

 

Rotten egg gas. Often produced during fermentation, but should have been dealt with by the time a wine is bottled. Occasionally develops in bottle (such a wine is said to be reduced or dirty).

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