Wine
Vocabulary:
ACETIC
Vinegary taste or smell that develops when a wine is overexposed
to air.
ACID
Acid contributes to the crispness and longevity of wine, particularly
white wine. A wine that has too much acidity will taste sharp.
ACIDITY
All wines naturally contain acids, which should be in proper balance
with fruit and other components. Sufficient acidity gives liveliness
and crispness and is critical for wines to age.
AFTERTASTE
The flavor that stays in the mouth after swallowing wine. Also known
as a wine's finish, this flavor can be buttery, oaky, spicy, tart,
or bitter.
APÃRITIF
A French word that describes an alcoholic beverage served before
dinner. Traditional French examples include kir (a mixture of white
wine and creme de cassis), Lillet, and vermouth both sweet and dry.
AROMA
The smell of a wine, especially young wines.
AROMATIC
A term for wines with pronounced aroma, particularly those redolent
of herbs or spices.
ASTRINGENT
The "puckerish" quality of high tannin content, which
has the effect of drying out the mouth. Many young red wines are
astringent because of tannin.
AUSTERE
Somewhat hard, with restrained fruit and character.
BACCHUS
Another name for Dionysus, the Greek and Roman god of wine.
BITTERNESS
Bitterness in wine may be due to a grape variety, an extremely dry
climate during the growing season, or poor wine making. Bitterness
comes from excess tannin.
BODY
Generally used to describe the "weight" of a wine in the
mouth. Wines can be categorized as light-, medium-, or full-bodied.
A Cabernet Sauvignon is an example of a full-bodied wine; a Sauvignon
Blanc is a light- or medium-bodied wine.
BALANCE
Harmony among the wine's components -- fruit, acidity, tannins,
alcohol; a well-balanced wine possesses the various elements in
proper proportion to one another.
BIG
(fat)
Powerful in aroma and flavor; full-bodied.
BITTER
Usually considered a fault in but characteristic of such wines as
Amarone and certain other Italian reds.
BODY
The weight and texture of a wine; it may be light-bodied or full-bodied.
Often refers to alcohol content.
BOTRYTIS
CINEREA
A mold that attacks certain grapes, producing honeyed sweet wines
like Sauternes and late-harvest Rieslings.
BOUQUET
A French term for the aroma of a wine. Often the first indicator
of a wine's quality during wine tasting. Aromas may include fruit,
spice, and other smells associated with a particular grape variety,
region, or condition of the wine. The bouquet of a Merlot, for example,
will often contain aromas of raspberry and cassis (black currant).
BREATHING
Allowing a wine to mix with the air. Aeration occurs by pouring
the wine into a larger container, such as a decanter or large wineglass.
Breathing can be beneficial for many red wines and also for some
young white wines. Chemically, breathing enables oxygen to mix with
the wine, which hastens the aging process. If a wine stands open
for more than 12 hours, it will begin to turn to vinegar as the
oxygen continues to work. Whether to let a wine breathe before serving
depends on the wine. Contrary to popular belief, it is not always
beneficial to let older wines breathe prior to drinking, as this
can cause them to "turn" - or go bad - before dinner is
over.
BREED
Similar to good bloodlines and handling, as in racehorses; the result
of soil, grapes and vinification techniques that combine to produce
depth and distinctive character in a wine.
BRIX
Term used to measure the sugar content of grapes, grape juice (must)
or wine. Grapes are generally harvested at 20 to 25 Brix, resulting
in alcohol after fermentation of 11.5 to 14 percent.
BRUT
A French term meaning "raw"; describes champagne or other
sparkling wines around the world that are very dry, containing no
more than 1.5% residual sugar.
BUTTERY
Descriptor for rich flavor and smoothness of texture, somewhat akin
to the oiliness and flavor of butter. More often refers to oak-aged
white wines than reds; many Chardonnays and white Burgundies are
said to have buttery aromas and flavors.
CAVA
A popular Spanish sparkling wine. The word originated in Catalonia,
where it means "cellar." Cava is produced by the methode
champenoise, the traditional French method of bottle-fermenting
champagne.
CHEWY
Wines with unusual thickness of texture or tannins that one almost
"chews" before swallowing.
CLARET
Not sure why, but the English refer to Bordeaux wine as Claret.
Some other red wines are labeled as âvec claretâ for
marketing purposes, but the name really doesn't signify anything.
CLEAN
Fresh, with no discernible defects; refers to aroma, appearance
and flavor.
CLOSED
Young, undeveloped wines that do not readily reveal their character
are said to be closed. Typical of young Bordeaux or Cabernet Sauvignon,
as well as other big red wines.
CLOYING
Overly sweet, and lacking the correct amount of acidity to give
the wine balance.
COARSE
Rude or harsh in flavor; clumsy or crude.
COLOR
White, red, and rosé©, each of which has its own spectrum
from light to dark. It is the skins of the grapes that give a wine
its color. During the winemaking process, the longer the juice is
in contact with the skins, the more color will be imparted to the
wine. A pink or rosé© wine is made from red grapes but
is only allowed brief contact with the skins.
COMPLETE
Mature, with good follow-through on the palate, satisfying mouth-feel
and firm aftertaste.
COMPLEX
Multifaceted aroma and/or flavor. Most wines considered great exhibit
a combination of flavor and aroma elements.
COOKED
Heavy, pruney flavor; also said of wines from very hot growing regions
or wines that are overripe.
CORKED,CORKEY
Smelling of cork rather than wine; due to a faulty cork.
CORKSCREW
A device used for removing the cork from glass bottles.
CRISP
A wine with a lively acidity level. A French Chablis, a Sancerre,
or a light California Sauvignon Blanc will have the characteristics
of a crisp, refreshing wine.
DECANT
To pour wine from its bottle into a larger container (i.e., a decanter)
for the purpose of leaving any accumulated sediment behind. Decanting
also lets a wine breathe.
DEEP
Having layers of persistent flavor that gradually unfold with aeration.
DELICATE
Light fragrance, flavor, and body.
DEVELOPED
DISTINCTIVE
Elegant, refined character that sets the wine apart on its own.
Mature. A well-developed wine is more drinkable than an undeveloped
one.
DRY
Wines are usually noted as dry or sweet, with variations in between.
Dryness is a function of the residual sugar in the finished wine
- the drier the wine, the less sugar it contains. Most table wines
are dry. A French Chablis is less dry than most California Chardonnays,
but both are considered to be dry.
DULL
Lacking liveliness and proper acidity; uninteresting.
DUMB
Not revealing flavor or aroma; closed; typical of wines that are
too young or too cold.
EARTHY
Redolent of damp soil or mushrooms. Often a good thing.
ELEGANT
Refined character, distinguished quality, stylish, not heavy.
EXTRA
DRY
A term used on Champagne labels to indicate not-quite-dry; not as
dry as Brut.
FAT
Rich, high in fruit, low in acid.
FEMININE
Delicate, silky. Don't even think of using this unless you're French.
FERMENTATION
The transformation of sugar into alcohol and carbon dioxide gas
by the action of yeast. The primary chemical process in wine making.
FINE
Distinguished.
FINESSE
Distinctive balance; fineness; elegance and flair.
FINISH
Aftertaste, or final impression the wine leaves; it can have a long
finish or a short one (not desirable).
FIRM
Taut balance of elements; tightly knit structure; also distinct
flavor.
FLABBY
Egregiously low in acid.
FLAT
Dull, lacking in liveliness; wine without sufficient acid.
FLAVOR
How the wine tastes.
FLESHY
Fatness of fruit; big, ripe.
FLINTY
A "flinty" wine is said to recall gunflint. Wines from
the Chablis and Sancerre appellations in France have always been
associated with a flinty smell and taste due to the calcareous soil.
Flinty wines are usually dry and austere.
FLOWERY
Aroma suggestive of flowers.
FORWARD
Developed ahead of its peers; also, when the fruit is prominent,
it is said to be forward.
FOXY
The "grapey" flavors of wines made from native American
grapes, Vitis labrusca.
FRUITY
Aroma and/or flavor of grapes; most common to young, light wines
but refers also to such fruit flavors in wine as apple, black currant,
cherry, citrus, pear, peach, raspberry, or strawberry; descriptive
of wines in which the fruit is dominant.
FULL
BODIED
Full proportion of flavor and alcohol; big, fat.
GRASSY
A herbaceous character usually found in Sauvignon Blanc.
GREEN
A wine made from unripe grapes that is tart and lacking fruit flavor.
GRIP
Firmness of flavor and structure.
HARD
Stiff, with pronounced tannins; undeveloped.
HARMONIOUS
All elements -- fruit, acid, tannin -- in perfect balance.
HARSH
Rough, biting character from excessive tannin or acid.
HEADY
High in alcohol, very full-bodied.
HERBACEOUS
Describes a wine that smells or tastes grassy or green. Often a
characteristic of wines made from Sauvignon Blanc and Samillon grapes.
Can also be found in very young wines that will change flavor as
they age. Primarily a function of the grape variety, not soil or
climate.
HERBY
Reminiscent of herbs, such as mint, sage, thyme, or of eucalyptus.
HONEST
Without flaws, typical and straightforward, simple but not great.
HONEYED
Smell or taste reminiscent of honey, characteristic of late-harvest
wines affected by "noble rot" (Botrytis cinerea).
INTRICATE
Interweaving of subtle complexities of aroma and flavor.
JAMMY
An intensely concentrated jamlike flavor and aroma.
KOSHER
WINE
Wine that is produced under strict rabbinical supervision with requirements
that differ from country to country.
LATE
HARVEST
Wines made from grapes that are picked very ripe and affected by
Botrytis cinerea (noble rot). Late harvest wines are very sweet
and are usually served as dessert wines.
LEAN
The opposite of fat: generally low in fruit and high in acid.
LEES
An English term used for the sediment that settles at the bottom
of tanks and vats after the fermentation process. It is made up
of grape seeds, pulp, stems, and skins, and is not transferred when
the wine is moved to a different container.
LEGS
The viscous rivulets that run down the side of the glass after swirling
or sipping, a mingling of glycerin and alcohol.
LENGTH
Lingering aftertaste.
LIGHT
Refers to wines light in alcohol but also to texture and weight,
how the wine feels in the mouth. Lightness is appropriate in some
wines, a defect in others.
LIVELY
Crisp, fresh, having vitality.
LONG
Fine wines should have a long finish, or aftertaste; see Length.
LUSCIOUS
Rich, opulent, and smooth; most often said of sweet wines but also
intensely fruity ones.
MADERIZED
Wine that has oxidized; has brown or amber color and stale odor.
MATURE
Fully developed, ready to drink.
MEATY
A wine with chewy, fleshy fruit; sturdy and firm in structure.
MELLOW
Smooth and soft, with no harshness.
MEATHODE
CHAMPENOISE
French term for the method used to make champagne, which is fermented
in the bottle. French champagnes and many other sparkling wines
are produced using this traditional French technique. The monk Dom
Parrignon is credited with inventing this method.
MICROCLIMATE
The climate within a small, defined area. Can dramatically affect
the character of the wine produced there.
MOLDY
Wines with the smell of mold or rot, usually from grapes affected
by rot or from old moldy casks used for aging.
MUSCULAR
Vigorous fruit, powerful body and flavor; robust.
MUST
The mixture of grape juice or crushed grapes that is fermented into
wine.
NOBLE
Great; of perfect balance and harmonious expression. The so-called
"noble" grapes are those that produce the world's finest
wines: Cabernet Sauvignon, Merlot, Chardonnay, Sauvignon Blanc,
Semillon and Riesling (some would also include Syrah, Nebbiolo and
Sangiovese).
NOSE
A term used by wine enthusiasts to describe the smell of a wine.
NUTTY
Nutlike aromas that develop in certain wines, such as sherries or
old white wines.
OAK,
OAKEY
Aroma and flavor that derive from aging in oak casks or barrels.
Characterized by smokiness, vanilla, clove or other spices. Should
not be overly pronounced.
OFF
DRY
Not quite dry, a perception of sweetness too faint to call the wine
sweet.
OFF
FLAVORS (also off-aromas or off-nose)
Not quite right; flavors or odors that are not correct for a particular
type of wine; opposite of clean; defective.
OPEN
Revealing full character.
OXIDIZED
The smell of a wine that has been overexposed to air. White wines
that are oxidized turn dark golden in color, lack freshness, and
have a sherried nose and flavor. This is generally considered a
flaw except in Sherries and Madeira.
PETILLANT
A light sparkle.
RICH
Full, opulent flavor, body and aroma.
RIPE
Mature, fully ripe fruit.
ROBUST
Full-bodied, powerful, heady
ROSA
A light pink wine, dry to sweet, made by removing the skins of red
grapes early in the fermentation process or sometimes by mixing
red and white wines. Also called "blush" wine.
ROUGH
Harsh edges, biting, unpleasant.
ROUND
Smooth and well-developed flavor, without angularity or rough edges.
SHARP
Biting acid or tannin.
SHORT
Refers to finish, or aftertaste, when it ends abruptly.
SILKY
Smooth, sinuous texture and finish.
SIMPLE
Opposite of complex; straightforward.
SMOKY
Aroma and flavor sometimes associated with oak aging.
SOFT
May refer to soft, gentle fruit in delicate wines, or to lack of
acidity in wines without proper structure; used on a label occasionally
to indicate low alcohol.
SOLID
Sound, well structured, firm.
SOUR
Sharply acidic or vinegary
SPARKLING
Wines with bubbles created by trapped carbon dioxide gas, either
natural or injected.
SPICY
A broad range of flavors and aromas similar to clove, allspice,
black pepper and other spices.
SPRITS
Slight prickle of carbon dioxide, common to some very young wines;
frizzante in Italy.
STEELY
Firmly structured; taut balance tending toward high acidity.
STIFF
Unyielding, closed; dumb.
STRONG
Robust, powerful, big.
STRUCTURE
The way a wine is built; its composition and proportions.
STUFFING
Big, flavorful, full-bodied wines are said to have "stuffing."
STURDY
Bold, vigorous flavor; full-bodied; robust.
SULPHUR
SO2 An anti-oxidant used in making most wines; the fermentation
process creates minute natural amounts.
SUPPLE
Yielding in flavor; a wine that is readily accessible for current
drinking.
SWEET
Usually indicates the presence of residual sugar, retained when
grape sugar is not completely converted to alcohol. Even dry wines,
however, may have an aroma of sweetness, the combination of intense
fruit or ripeness. Considered a flaw if not properly balanced with
acidity.
TANNIN
Tannins are a chemical component of wine that give it an astringent
quality. They occur naturally in grapes, black tea, the bark of
many trees, and some fruits. Tannins are a natural preservative
critical to the wine aging process.
TART
Sharp; acceptable if not too acidic.
TARTAR
A harmless substance, tartaric acid, that occasionally precipitates
as crystals in some white wines.
TEMPERATURE
Wines generally should be served at one of three temperatures:
40 degrees F. Take straight out of refrigerator and serve. Appropriate
for most sparkling wines and light-bodied whites.
50 degrees F. Take out of the refrigerator 20 minutes before serving.
Appropriate for many medium-bodied whites, most dessert wines (but
not Port), and a few light-bodied reds.
65 degrees F. Room temperature is often higher than this. If needed,
chill for 15 minutes. Appropriate for all but the lightest red wines,
and for Port.
THICK
Dense and heavy in texture.
THIN
Lacking body and flavor.
TIRED
Past its peak of flavor development; old.
TOASTY
Like toasted bread. Develops when wine is aged on yeast lees (sediment)
or is stored in oak barrels that have been charred inside. Most
often associated with Chardonnay's and sparkling wines though frequently
notable in reds as well.
TOUGH
Astringent or hard; wiry; tannic.
VANILLA
A scent imparted by aging in oak.
VARIETAL
A wine named for the principal grape from which it is made.
VELVETY
Smooth and rich in texture.
VIGOROUS
Firm, lively fruit, strong body; assertive flavor.
VINEGARY
Having the smell of vinegar; see also Acetic.
VINTAGE
A) One season's yield of grapes or wine from a vineyard or winery
B) a wine made from grapes grown in a single year.
VILATILE
Volatile Acidity (VA) Smells of acetic acid and/or ethyl acetate,
quite
disagreeable when excessive though a tiny amount may enhance aromas.
WATERY
Thin, lacking in flavor.
WEAK
Lacking grip typical for the wine; without character
WEEDY
Aromas or flavors reminiscent of hay or grasses; not necessarily
unpleasant unless exaggerated.
WEIGHTY
Strong, powerful, full-bodied, forceful.
WOODY
Excessive aromas of wood, common to wines aged overlong in cask
or barrel.
YEASTY
A bready smell, sometimes detected in wines that have undergone
secondary fermentation, such as Champagne; very appealing if not
excessive.
YOUNG
In simple wines signifies youthful freshness; in finer wines, refers
to immaturity, wines as yet undeveloped
White
Wines
ACID
Acid contributes to the crispness and longevity of wine, particularly
white wine. A wine that has too much acidity will taste sharp or
tart.
ACIDITY
The tartness of a wine. Wines that make your mouth water or your
cheeks suck in, have a high level of acidity. Acidity is a necessary
component for matching with fatty and acidic foods.
AERATION
Letting a wine "breathe" by swirling it in a glass or
letting an open bottle sit. Aeration can soften young, tannic wines;
it can also fatigue older ones.
AFTERTASTE
The taste that stays in the mouth after swallowing wine. Also known
as finish, this flavor can be buttery, oaky, spicy, tart, or bitter.
AGING
Wine can age in bottles, barrels, vats, or stainless steel tanks.
Many wines improve during the aging process, a process that may
take anywhere from five months to five years before the wine is
ready to be sold.
ALBUMEN
Egg white. Sometimes used in fining.
ALCOHOL
Yeast converts the natural sugars in the grape juice into alcohol.
An integral component of wine that adds much of the wine's body.
Most wines are between 7 and 14 percent alcohol by volume.
AMERICAN
VITICULTURAL AREA (AVA)
A geographical grape-growing area that has officially been given
appellation status by the Bureau of Alcohol, Tobacco and Firearms
(BATF). Examples are Napa Valley and Sonoma Valley. Aperitif- French
word for an alcoholic beverage served before dinner. Appellation-
Defines the area where a wine's grapes were grown. Regulations vary
from country to country. Astringent- Causing a dry feeling in the
mouth. Wine with excess tannins will feel this way. This could be
the sign of a
young wine in need of aging. It may also simply need to breathe.
AOC
Appellation d Origine Controlee. A system used to regulate the quality
of the best French wines (and which is used for certain foods as
well). The regulations cover yield, location, grape varieties, and
alcohol content, and even if all these conditions are met a particular
wine may still be rejected by the AOC committee as not being up
to standard.
ASTI
SPUMANTE
A semidry sparkling wine produced from the Moscato di Canelli grape
in the village of Asti, in the Piedmont region of Italy.
AUSTERE
A major geek term that the snobs love to throw around to sound smart.
Austere is a vague definition of a wine that has a high level of
acid and/or tannin, but is expected to soften with age. "Hard"
is a synonym for austere.
BACCHUS
The god of wine (from Greek mythology); also known as Dionysus.
There is also a white grape called Bacchus that is often used in
blending in German wines.
BALANCE
A wine that is well-balanced blends all of its components (fruit,
tannin, acid, and sugar) gracefully. For many wines this requires
some aging.
BITTERNESS
Bitterness comes from excess tannin and can be caused by poor winemaking
or an extremely dry season.
BLANC
DE BLANCS
A white wine, especially champagne, made from only white grapes.
BLANC
DE NOIRS
A white or blush wine made from dark grapes.
BLENDING
The primary task of a wine maker. Wines from different lots or barrels
are blended together to produce the final product. Tradition and
regional laws dictate what grape varieties may be blended together
to make a certain wine. The wine maker selects the percentages of
each type of grape for the final blend.
BODY
Used to describe the "weight" of a wine. Wines can be
categorized as light-, medium-, or full-bodied. A Cabernet Sauvignon
is an example of a full-bodied wine; a Sauvignon Blanc is a light-
or medium-bodied wine.
BOTRYTIS
CINEREA (noble rot)-
A mold that is responsible for the character of dessert wines from
Sauternes (France) and much of Germany. A naturally occurring mold
that extracts water from the grapes, leaving the juice that remains
sweet and highly concentrated, with a honeyed character. The climatic
conditions necessary to produce botrytis are unpredictable and cannot
be reproduced artificially.
BOTTLE
SHOCK
A condition that can affect wines immediately after bottling or
shipment. The wine can be flat or off, or smell of sulfur dioxide.
Stored properly this condition will disappear in two or three weeks.
BOTTLE
SIZES
Magnum=2
bottles
Jeroboam=4 bottles
Rehoboam=6 bottles (no longer made)
Methuselah= 8 bottles
Salmanazar=12 bottles
Balthazar=16 bottles
Nebuchadnezzar=20 bottles
BOUQUET
Term for the aroma of a wine. The first indicator of a wine's quality.
BREATHING
To allow a wine to mix with the air. Aeration occurs by decanting
the wine in a large container or large wineglass. Breathing can
be beneficial for many wines especially reds. Breathing enables
oxygen to mix with the wine, which speeds the aging process. To
let a wine breathe or not before serving depends on the wine. It
is not always beneficial to let older wines breathe prior to drinking.
BRILLIANT
A clear and bright appearance. Brut- French term meaning "raw".
Used to describe champagne or other sparkling wines that are very
dry, containing no more than 1.5 percent residual sugar.
CAPSULE
The protective sheath over the cork and neck of a wine bottle. This
keeps the cork from drying out and letting air into the bottle.
CARAFE
A simple glass container with a large wide mouth, often used by
restaurants for serving the house wine. Some wines are actually
sold in carafes; Inglenook and Taylor California Cellars come to
mind. The container looks kind of like an old glass milk bottle
except it has a wide mouth at the top. I often uses a carafe for
decanting wine.
CELLAR
Refers to any area for the storage of wine, not necessarily underground.
Ideally conditions are dark, with a controlled, cool temperature,
and high humidity. Wine bottles should be stored on their sides
to keep the corks from drying out.
CHABLIS
An area of northern Burgundy famous for its dry, full-flavored whites.
Chablis Grand Cru and Chablis Premier Cru are among Burgundy's finest
white wines.
CHARACTER
The distinctive, obvious feature of a particular wine. Specific
types of wines and varietals will have a a character that differentiates
it from others.
CHAI
French term for an aboveground structure used for wine storage and
aging.
CHAMPAGNE
Only 75 miles northeast of Paris, the region has over 300 villages
and produces the best-known sparkling wines in the world. Only wines
produced here can legally be called champagne.
CHAPTALIZATION
Adding sugar to fermenting wine to raise the alcohol level. Used
in France to raise low alcohol levels by 1 to 2 percent. The sugar
is converted to alcohol, and does not add sweetness to the wine.
Illegal in California, Italy, and Germany.
CHARACTER
The things that make a wine distinctive. A region's tradition, soils,
and grapes combine to produce a wine's character.
CHARDONNAY
(SHAR-doe-nay)
The world's most popular dry white; it's medium-to full-bodied,
with rich apple and citrus flavors and sometimes a buttery tone
from fermentation and aging in oak barrels; a good choice for simply
prepared seafood and poultry dishes.
CHARMAT
PROCESS
Producing sparkling wines in tanks rather than bottles. Used to
mass-produce inexpensive sparkling wines.
CHARTEAU
BOTTLED
A wine that is bottled at the chateau whose name is on the label.
Chateau-bottled wines are not necessarily superior to other wines.
CHENIN
BLANC
A very versatile white wine grape known in many areas of the world
and called Steen in South Africa. It is the most famous white wine
made in the Loire Valley of France. The grape is known for its high
acidity and can be fermented dry or medium-sweet. The finest French
Chenin Blancs can age for many years.
CHIANTI
A fruity, light ruby-to-garnet-colored red from Tuscany (Italy)
, formerly bottled in a characteristic straw-covered flask. When
aged three years or more, it can be called Chianti Riserva. Made
from a blend of grapes.
CLARET
Not sure why, but the English refer to Bordeaux wine as Claret.
Some other red wines are labeled as avec claret for marketing purposes,
but the name really doesn't signify anything.
CLOSED
When a wine (especially the nose) is not showing its full potential,
it is often described as â'closed.. This means that the fruit
of the wine is being overpowered by the tannins, acidity, and other
preservative components. High quality (i.e., expensive) wines are
often closed during their youth, and will open upâ€
as they mature.
CLOUDY
Opposite of clear or brilliant. May be the result of sediment being
stirred up during shipping.
CLOYING
Overly sweet, lacking the proper amount of acidity to give the wine
balance.
COLHEITA
A vintage-dated Tawny Port, which has been aged for at least seven
years in wood.
COLOR
The skins of the grapes give a wine its color. The longer the juice
is in contact with the skins, the more color will be imparted to
the wine. Pink or rosé© wines are made from red grapes
that ares only allowed brief contact with the skins.
CORK
Produced from the bark of cork trees, mainly grown in Spain and
Portugal. Corks are airtight and have for years been the best way
to seal bottles. Cork should not let air into a wine bottle over
time. It is intended to create an airtight seal. However any closure
that seals airtight is a perfect one for wine. Recently many new
closures have been tested , but the use of non-cork has been resisted
by traditionalists.
CORKED
Term meaning the wine has gone bad. An unpleasant, musty, moldy
smell imparted by a flawed cork. Cork may contain bacteria that
will cause odd flavors in the wine. Almost one out of twelve bottles
will have some corky flavors.
CREAMY
Wines that have the soft, tactile impression of cream are often
described as creamy. It's also usually the adjective used to express
a Champagne's frothy bubbles.
CRISP
Wine with a lively acidity level.
CRUST
A synonym for the sediment that an older red wine throws or leaves
as a result of aging. This term is usually used only when talking
about Port.
CUV'EE
French term meaning a vat or tank. Used to refer to the best wine
by a producer.
DECANT
To pour wine from its bottle into a larger container without leaving
any sediment behind, also to allow a wine breathe.
DECANTER
A glass container that is used for decanting, or pouring wine from
the bottle. Though a decanter can be as simple as a cheap wine carafe,
there are some exotic decanters made from crystal that are both
functional and beautiful.
DRY
Dryness is determined by the residual sugar in a wine, the drier
the wine, the less sugar it contains. Most table wines are dry.
EARTHY
Wines described as "earthy" will have aromas and flavors
of soil, minerals, leather, and/or wet leaves. Believe it or not,
many people find earthiness to be a positive element to find in
a wine. Usually, Cabernet Sauvignon and similarly "big"
red wines will exhibit earthy character.
ENOLOGY(Oenology)
The study of wine and wine making.
ENOPHILE
(also spelled oenophile).
The technical term for a wine geek or connoisseur; a true student
of wine.
FAT
This has nothing to do with your waistline. A wine that has a lot
of fruit concentration but low acidity is often defined as being
low fat.. If the acidity is so low it is displeasing, the wine will
be called flabby or insipid.
FERMENTATION
The action of yeast by which the transformation of sugar into alcohol
and carbon dioxide gas takes place.
FINESSE
The complexity and elegance, subtlety and delicacy of a wine.
FINING
Process of clarifying wine by the introduction of additives that
cling to the suspended particles and fall to the bottom. Egg whites
are commonly used.
FINISH
see Aftertaste
FLABBY
A wine that has a lot of ripe fruit but little acidity is considered
"fat" or "flabby"
FLINTY
Tastes reminiscent of gunflint. Wines from Chablis and Sancerre
are associated with a flinty smell and taste from the calcareous
soil. These wines are generally dry and austere.
FORTIFIED
Wines to which a neutral spirit has been added. Examples of fortified
wines are Port, Sherry, Marsala and Madeira.
FORWARD
Wine that has accelerated its maturity more quickly than expected
is described as forward (as opposed to backward). Also, in tasting
notes, forward fruit indicates that there is a high concentration
of fruit tasted in the wine.
FRAGRANT
Wine that is aromatic and flowery. Common fragrances are floral,
spice, and fruit such as pineapple, blackberry, peach, apricot and
apple. The grape variety is primarily responsible for a wine's fruit
fragrances.
FRASCATI
A fruity, golden white wine from the hills around Rome; can be dry
to sweet.
FRUITY
A wine in which fruit flavors dominate the aroma and taste. These
wines are usually easy-drinking and light.
FUME
BLANC
The two names are used interchangeably. The term "fume"
has come into use because of the grape's distinctively aromatic,
sometimes smoky character.
GEWURZTRAMINER
(Guh-VERTZ-tra-meener)
Another aromatic variety of German origin with aromas of rose petals,
peaches, grapefruit, lychees, and allspice, and full, fruity, spicy
flavors ideal with Asian food, ham, pork and grilled sausages.
GRAPPA
An Italian spirit distilled from pomace. Dry and high in alcohol,
it is typically consumed after dinner.
HARMONIOUS
When a wine is perfectly balanced and ready to drink, it is often
called harmonious.
HERBACEOUS
Wine that smells or tastes grassy or green. A characteristic of
Sauvignon Blanc and Samillon grapes. Also found in young wines that
will change flavor as they age. A function of grape variety, not
soil or climate.
HOT
A burning, prickly sensation that occurs in the mouth when a wine
has an overabundance of alcohol. Many fortified wines (such as Port)
have a hotness in the finish, but it is generally unacceptable for
most wines.
JAMMY
This is a term used to describe intensely ripe, concentrated fruit
in the nose and/or palate of a wine.
LATE
HARVEST
Wines made from grapes picked very ripe and affected by Botrytis
Cinerea. Often very sweet and served as dessert wines.
LEES
Term used for the sediment that settles to the bottom of tanks and
vats after the fermentation process. It is made up of grape seeds,
pulp, stems, and skins, and is not transferred when the wine is
moved to a different container.
LEGS
A tear-like coating that is left on the inside of a glass after
a wine is swirled. Many people believe that thick legs indicate
a quality wine; in fact, all the legs are telling you is that the
wine is high in glycerol content. But, don't be a snob---let people
admire the legs and pronounce aloud, what great legs if they wish.
LENGTH
This is the lingering of the wine's fruit and aroma after you have
swallowed or spit out the wine; also referred to as the finish.
A wine with great length is an indication of quality.
LIEBFRAUMILCH
A blended German white, semisweet and fairly neutral, which accounts
for up to 50 percent of all German wine exports.
LIGHT
Term used to describe the body or color of a wine. Usually easy
to drink and not high in alcohol.
LIQUEUR
(cordial)
Sweet, alcoholic after-dinner drink. Limousin- A province and a
large forest in France near Limoges. The major source of French
oak for barrels.
LONG
A wine that is long, usually means it has a long, persistent finish.
Some people also use this term to describe the nose of a wine, should
it be very abundant.
LUSH
A quick way of saying luscious, it's a tasting term used to describe
delicious wines that are rich, velvety, soft, and sweet.
MARSALA
A Sicilian wine, which may be dry or sweet and is commonly used
in cooking. Made from Grillo, Catarratto, or Inzolia grapes.
METHODE
CHAMPENOISE
French term for the method used to make champagne, which is fermented
in the bottle. Monk Dom Parrignon is credited with inventing this
method. Microclimate- The climate of a small, defined area. Can
dramatically affect the character of the wine produced there.
MSE
EN BOUTEILLE AU DOMAINE
French term for a wine produced and bottled at the property where
the grapes are grown.
MULLED
WINE
Red wine that has been mixed with sugar, lemon, and spices, usually
including cinnamon, cloves, and nutmeg. Served hot.
MUSCAT
(MUSS-cat)
A very flowery dessert-style wine, with floral and peach/apricot
aromas and flavors; great with desserts of fresh fruit or fruit/nut
tarts. Other white varieties of note include
MUST
The mixture of grape juice or crushed grapes that is fermented into
wine.
NOSE
A term used to describe the smell of a wine.
NUTTY
Port, Sherry, huge Chardonnays, and a few other wines may have a
nutty characteristic. This means that a hazelnut, walnut, or other
nut flavor is percepted in the wine.
OAK
Popular wood for constructing wine barrels. Oak gives flavors and
tannin to wines during aging process.
OAKY
Many wines that are aged for a time in oak barrels have an oaky
character. The wine will actually smell a bit like oak, and more
like toasty vanilla and other spices. Used appropriately, an oaky
wine can be very attractive; overdone, it blocks out the other components
of a wine and is not enjoyed by everyone.
OENOLOGY
see Enology.
OXIDIZED
White wines that are oxidized turn dark golden in color, lack freshness,
and have a sherried nose and flavor. Usually considered a flaw except
in Sherries and Madeira.
PEPPERY
Tasting terminology to describe a spicy, black pepper characteristic
in a wine's nose and palate. Many Syrah-based wines, especially
those from the Rhone Valley, are considered to be peppery.
PHYLLOXERA
Native to the eastern United States, an insect that attacks the
roots of grapevines, killing the vine. A vine will die within several
years of the attack.
PINOT
BLANC
This white wine grape has in the past been mistaken for Chardonnay.
The two varieties look very much alike. Grown in a variety of regions
- Italy, France, California, Germany, Austria - the Pinot Blanc
is a light, smooth, easy-quaffing white. Drink young.
PINOT
GRIS
Grown in Alsace, Germany, Italy, and very successfully in Oregon,
this grape variety can produce round, flavorful, dry white wines.
Known as Tokay in Alsace, Tocai in Italy.
POMACE
The mass of skins, seeds, pulp, and stems left in the fermenting
vat. Used in the distillation of marc and grappa.
PORT
A sweet, fortified wine made in Portugal, usually enjoyed as an
after-dinner drink.
QUINTA
Though it's technically translated as farma in Portuguese, it is
the term meaning vineyard when talking about Port wines.
RICH
Wine that is full-flavored and has an appropriate balance of intensely
concentrated fruit, alcohol, and acidity.
RIESLING
(REES-ling)
A light-bodied wine of German origin with flowery aromas of honeysuckle,
apples, and peaches; Rieslings range from slightly to very sweet
and can be either table or dessert wines. Drier versions go well
with chicken and pork dishes, as well as spicy foods.
RIOJA
Region of northern Spain that produces most of the country's best
wines.
ROUND
Wine that is balanced, mellow, and full-bodied is often described
as round.. Very often this term is used in conjunction with fat..
SAUTERNES
France's most renowned sweet wine, made in one of five specified
villages. It is a blend of mostly Samillon and Sauvignon Blanc grapes
that have been affected by Botrytis cinerea, which concentrates
the wine's sweetness and alcohol.
SAUVIGNON
BLANC (SO-vin-yawn BLONK)
Generally lighter than Chardonnay, with bright melon and citrus
aromas and a herbal character suggesting bell pepper or freshly
mown grass; a versatile food wine for shellfish, lighter fish and
chicken dishes, pasta with pesto and Caesar salad
SEDIMENT
A part of the natural aging process of red wines. Sediment is composed
of tannins and pigments that precipitate out of solution and is
not a flaw in the wine. Decant older wines to separate the wine
from its sediment.
SHERRY
Fortified wine from a district in southern Spain, Jerez de la Frontera.
Styles, ranging from dry to very sweet, are: Manzanilla, Fino, Amontillado,
Oloroso, Pale Cream, Cream, Palo, and Pedro Ximénez.
The principal grape variety is Palomino, with a small planting of
Pedro Ximénez for the sweet, heavy wines. The drier
Sherries are best served chilled; the medium-sweet to sweet are
best at room temperature.
SILKY
A wine that feels exceptionally smooth in your mouth may be called
silky. or velvety. It describes the texture of a wine.
SMOOTH
The wine's texture, flavor, body, finish, and just about anything
else can be described as smooth. People who are at a loss of words
often use this adjective to get through a conversation with a wine
geek.
SOFT
A wine that is not harsh, overly tannic, or acidic.
SOMMELIER
In a wine-conscious restaurant, this is the person who knows the
most about wine, and has a specialty in matching the right wine
with specific dishes. The sommelier is also responsible for the
wine being served correctly; that is, he ensures that you go through
the whole rigmarole of showing you the bottle, presenting the cork,
pouring the wine, etc. Many times this is person is also the wine
buyer, and quite often the restaurant manager; in really high-end
restaurants, this is a key occupation, and the sommelier will have
formal training and even certification in wine service. There is
such a thing as a a Master Sommelier;; this is a person who has
passed a variety of tests and earned the title MS after his/her
name (there are not many who have passed; less than 50 worldwide).
Spatlese
German for "late harvest".
SPICY
A wine tasting term describing a flavor that is, well, spicy. It
can refer to pepper spicy, or a flavor you'd associate with something
from your spice rack, but can't quite place, such as coriander,
rosemary, clove, cinnamon, etc. Some wines that are frequently called
spicy are Gewurztraminer, Viognier, Syrah/Shiraz, and Zinfandel.
SPLIT
A quarter bottle of champagne (or wine) containing six ounces.
STRUCTURE
The framework of a wine, encompassing the levels of tannin, acidity,
and alcohol. Often called backbone.
TANNIC
Term used to describe wine in which the tannins overpower. A tannic
wine is not well-balanced.
TANNINS
Chemical components of wine that give it an astringent quality.
They occur naturally in grapes, black tea, the bark of many trees,
and some fruits. They are a natural preservative critical to the
wine aging process.
TARTsee
Acidic Tartar-
Harmless substance, tartaric acid, that sometimes precipitates as
crystals in some white wines.
TARTRATES
Harmless crystals that separate from some wines during fermentation
or aging. They result from a high level of tartaric acid, and can
be avoided through filtration and stabilization methods.
TEMPERATURE
Wines generally should be served at one of three temperatures:
40ºF= sparkling wines and light-bodied whites
50ºF= medium-bodied whites, most dessert wines (except Port),
and a few light-bodied reds.
65ºF= (Room temperature) red wines and port.
TERRIOR
French term that describes the unique personality of a vineyard,
encompassing all elements including temperature, soil, atmosphere,
wind, and just about everything else present where the grapes are
growing. Terroir is the defining component in very expensive, rare
wines such as First Growth Bordeaux and Grand Cru Burgundy.
TEXTURE
The overall feel of a wine in your mouth. Often described as smooth,
silky, , or velvety in good Pinot Noir, for example. Poor texture
can be described as a harsh.
THIEF
Syringe for taking wine samples through the bunghole of a barrel.
THIN
A wine that is light-bodied and lacks flavor.
TIGHT
A wine that has many positive elements, yet is not showing its full
potential, usually because it is very young. Often a wine that is
very complex, has a high concentration of fruit, and is well structured,
but is only giving a hint of future greatness, is called "tightly
wound".
TOASTY
A wine tasting description often referring to Chardonnay and Champagne.
This is a flavor similar to toasted bread. In Champagne, it is mostly
due to the autolysis of the second fermentation. In other wines,
it is often due to barrel aging.
TOBACCO
An aroma and flavor often found in complex, mature Cabernet Sauvignon.
It doesn't mean the wine smells like cigarettes, but probably has
hints that remind you of fresh chewing tobacco or an unlit cigar.
TUN
Large cask for storing wine. Some may hold enough for 300,000 bottles.
Varietal- A wine named for the principal grape from which it is
made.
UNFILTERED
Many wines produced today are filtered to ensure a clear product.
Some winemakers also choose to not filter the wine, as they feel
filtering may take away from the natural flavor of a wine; thus
the wine is unfiltered.
VARIETAL
Any wine that is made from 100% of one grape, is called a a varietal
wine. Examples would be Chardonnay, Syrah, Merlot, or Riesling.
If there's only one grape listed on the label, it likely is a varietal..
VELVETY
An adjective describing a wine with REALLY smooth texture. You may
also see the term silky.
VERDICCHIO
An Italian white wine grape that produces a pale, light-bodied,
crisp wine.
VIN
French for wine.
VIN
DE PAYS
French term that means "wine of the region or country".
Category of ordinary table wines.
VINO
Spanish or Italian for wine.
VINTAGE
This is the year in which the wine's grapes were harvested.
VIN
SANTO
An amber-colored Italian white wine, usually sweet and generally
consumed with dessert. Grapes that produce Vin Santo are Trebbiano
and Malva
VINTAGE
A single season's yield of grapes or wine from a vineyard or winery,
also a wine made from grapes grown in a single year.
WEIN
German for wine.
Red
Wines
BARBERA
A noble red grape of northern Italy, especially Piedmont; also grown
in California and used for blending. It produces dark, astringent,
fruity wines such as Barbera d'Albi and Barbera d'Asti, and may
also be made into sparkling and semisweet wines.
BEAUJOLAIS
An area immediately south of Burgundy, near Lyons, in eastern France.
Areas: Beaujolais-Blanc, Beaujolais-Villages, Brouilly, Chanas,
Chiroubles, Fleurie, Julianas, Moulin -Vent, Morgon, Regnie, Saint-Amour.
The areas wines are typically light, fresh, fruity reds.
BURGUNDY
This region of France is 160 miles southeast of Paris, between Dijon
and Lyons. The noble grapes grown here, Chardonnay and Pinot Noir,
produce elegant wines with extreme finesse and subtle earthy characteristics.
Regions: The Côte d'Or takes in the Côte
de Beaune and the Côte de Nuits. The following are
the towns and great wines from these respective areas: Côte
de Beaune-Pernand Vergelesses, Aloxe-Corton, Corton, Savigny-les-Beaune,
Chorey-les-Beaune, Beaune, Pommard, Volnay, Monthélie,
Saint-Romain, Auxey-Duresses, Meursault, Puligny-Montrachet, Saint-Aubin,
Chassagne-Montrachet, Santenay, Côtes de Nuits-Hautes
Côtes de Nuits, Marsannay, Fixin, Gevrey-Chambertin,
Morey-St. Denis, Chambolle-Musigny, Vougeot, Vosne-Romanée,
Nuits-Saint-Georges.
CABERNET
FRANC
Red wine grape used in Bordeaux for blending with Cabernet Sauvignon.
It is an earlier-maturing red wine, due to its lower level of tannins.
The Cabernet Franc that is grown in California and the Loire Valley
produces a spicy wine with medium body.
CABERNET
SAUVIGNON (CA-burr-nay SO-vin-yawn)
The king of red wines; makes the great red Bordeaux wines of France,
and among the finest reds in California, Chile and Australia; full-bodied
with rich currant flavors, but can be somewhat rough (tannic) when
young; best with simply prepared beef and lamb dishes.
CLARET
A British term for red Bordeaux wines.
GRENACHE
A red grape, usually blended into rosés and pale but
fruity reds. Grown in California, southern France, and Spain. Also
called Garnacha.
FINO
A style of Sherry that is pale in color, light in flavor, and dry.
Fino is served cold as a refreshing aperitif.
GAMAY
A red grape that is best known for producing fruity, light to medium-bodied
wines from Beaujolais. The wine is low in alcohol and very refreshing.
Gamay is also grown successfully in California, and the Loire Valley
of France. The wines are best consumed young.
MADEIRA
A fortified wine named for the island on which its grapes are grown,
in the Atlantic 400 miles off the coast of Morocco. The wine is
gradually "cooked" in a heated storeroom to over 110 degrees
F, then allowed to cool over a period of months. Styles range from
dry aperitifs, made from the Sercial grape, to rich, sweet Boal
and Malmsey.
MALBEC
A red wine grape that is used for blending in many Bordeaux wines.
The grape is now favored in the areas around Cahors (in France)
and in Argentina. Its characteristics produce dry, light to medium-bodied
wines.
MERLOT
(Mare-LOW)
Similar to Cabernet, but softer and fruitier, with cherry like flavors
and hints of tobacco and mint; the current fab-rave among novice
wine consumers, because it's easy both to drink and pronounce.
MOURVÈDRE
A common variety in the Mediterranean regions of Spain and France.
This late-ripening grape produces dark, fruity wines that are long-lived.
PETITE
SIRAH
This red wine grape grown in California by many producers is not
related to the French Syrah of the Rhone Valley. Its characteristics
are deep color, pepperiness, full body, and good aging potential.
PINOT
NOIR (PEE-know Na-WAHR)
Makes the great reds of Burgundy in France, and good wines from
California and Oregon; more delicate than Cabernet or Merlot, with
strawberry and tea leaf aromas and flavors; excellent with grilled
salmon, roast chicken, and grilled lamb.
PORT
A fortified wine from the Douro region of Portugal. Styles of Port
include Late Bottle (LB), Tawny, Ruby, Aged, and Vintage. Mostly
sweet and red, Port is usually served after dinner as a dessert
wine. All Port is made by Port houses in Vila Nova de Gaia, on the
southern bank of the Douro across from Portugal's second largest
city, Oporto. Until recently most Port houses were British-owned.
SYRAH
(Sah-RAH)
A hearty, spicy red that excels in France's Rhone Valley, California
and Australia (where it's known as Shiraz); wonderfully wild black-fruit
aromas and flavors, with overtones of black pepper spice and roasting
meat (yes, Virginia, roasting meat!); great with steak, beef, wild
game, stews, etc.
SANGIOVESE
(San-gee-oh-VAY-zee)
The grape that produces the fine reds of Italy's Chanti region and,
of late, good wines from California; the primary style is medium-bodied
with fresh berry and plum flavors and a hint of dried flowers; a
good choice for Italian and other Mediterranean-style cuisine's.
SYRAH
Famous red wine grape grown in the northern Rhone Valley. Hermitage
and Côte Rôtie are two of the great
wines produced with this long-lived, spicy, aromatic grape. Known
as Shiraz in Australia.
VALPOLICELLA
A light, semidry red from near Verona in Italy's Veneto, typically
drunk young. Recioto della Valpolicella, made from partially dried
grapes, may also be sweet or sparkling.
ZINFANDEL
(ZIN-fan-dell)
California's native red (nobody's figured out where it came from)
and perhaps the world's most versatile wine grape. Making everything
from blush wine
(White Zinfandel), to light, Beaujolais-style reds, rich, heavy
reds, and even ports; has a zesty, berryish flavor that perfect
for tomato-sauce pastas, pizza, and grilled and barbecued meats.
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