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 Like other specialized pursuits, wine has a language of its
own. Flavor descriptions, including those we're discussed, are usually
self-explanatory, but there are terms specific to wine you may encouter in
conversation or reading. Here is a quick reference to some of the most common
and important. Acidity - An important component in all wines, acidity can lend crispness and life to a wine; acidity levels mark the difference between a wine that is bright and refreshing and one that's soft or flabby. Appellation - A defined area where grapes are grown. Champagne, in France, is one appellation you'll explore in these pages. California appellations include Napa Valley and Sonoma Country. Aroma - The scent of a wine. White wines tend to have aromas of pale-colored fruits-citrus, peach or melon. Red wines tend to have aromas of darker-colored fruits-strawberry, cherry or plum. Bouquet describes aromas gained through the aging process. Body - Refers to the weight of a wine in your mouth. Wines are usually described as light-, medium- or full-bodied. Think about the difference in weight between skim milk, whole milk and half-and-half. Finish - The lasting impression of a wine, the aftertaste. Flight - Two or more wines tasted side by side for the purpose of comparison. Fruity - Describes a wine with abundant or pronounced fruit flavors (often used incorrectly to describe sweet wine). Hot - Refers to an excessive level of alcohol. Malolactic fermentation - A chemical process that takes place after the primary fermentation. It can soften a wine's acidity and add flavor complexity; often perceived in white wines a buttery richness. New World - Refers to wine produced outside the traditional wine producing nations of Europe (e.g., the Americas, Australia, New Zealand). Old World - Refers to wines from traditional wine producing nations (e.g., France, Italy, Spain, Portugal, Germany). Reserve - Has no legal definition, but is often used by wineries to designate their best quality wines. Tannin - Derived from the skins and stems of grapes as well as oak barrels, this substance balances the fruit and sweetness of a wine and gives red wine the ability to age. Terroir - The French concept that the flavor and character of a wine will reflect the soils and climate of its origin. Each individual growing site is said to have its own terroir. Texture - The mouthfeel of a wine, especially on the finish. In red wines, the texture is determined primarily by tannins and might be described as silky, smooth or rough. Variety - The specific type of grape used in the wine; the resulting wine, if comprising purely or predominately one variety, is called a "varietal" wine. Chardonnay and Cabernet Sauvignon are examples of varieties often bottled as varietals. Vintage - The year in which the grape for a wine were harvested. |
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