For those of us who enjoy wine, whether novice or connoisseur,
there are times when we encounter wine phrases or terminology that
can be confusing or intimidating. To help familiarize yourself with
common terms, here is a crash course on some of the most popular or
basic descriptions of wine:
For those of us who enjoy wine, whether novice or connoisseur, there are times when we encounter wine phrases or terminology that can be confusing or intimidating. To help familiarize yourself with common terms, here is a crash course on some of the most popular or basic descriptions of wine:
Acidity: The natural acid levels that appear in wine to preserve its freshness. Proper levels make the wine crisp. Levels that are too high (acidic) usual make the wine tart.
Aftertaste/finish/
length: These terms describe the overall taste left in the mouth after you swallow the wine. Ideally, the taste should satisfy and linger for up to a minute. A wine with a good finish will want you begging for another sip!
Aroma/bouquet: Aromas are the individual smells that one may sense, like cherry or pepper. The word “aroma” also is associated with young wines that have yet to develop completely. Bouquet is associated with older wines, perhaps more developed with subtle nuances your nose can detect.
Balance: A wine is said to have balance when all the major aspects of wine – the acidity, alcohol, sugar and tannins – come together harmoniously.
Berrylike: Intense aromas or taste of berry-fruit in wine; examples like cherries, blackberries, raspberries, blueberries, etc.
Body: The fullness of wine as it is sensed across the palate. Full-bodied wines denote higher alcohol and glycerin. Medium- and light-bodied wines tend to have these factors in lesser degrees.
Bitterness: One of the taste sensations, along with sweet, sour and salty. Detected on the back of the tongue, bitterness is often the result of a young wine high in tannin.
Buttery: The taste or aroma sensation found in white wines due to malolactic fermentation.
Clarity: The clearness of the wine. This is often checked against a white background to see if there are any particles or residues in the wine.
Color: Basically broken down into three areas: white, red and rose. The color of wine comes from the skin of the grape. Wines that are white have no contact with the skins; rose has brief contact; red wine has varying degrees of contact. White wines often are described as being yellow, yellow-gold, yellow-green, pale, gold and brown. Rose colors are pink, orange and rose. Red wines are red-brown, purple, scarlet, ruby, brick red and red-black.
Complexity/depth: The presence of several aromas and tastes, attributed to great wine making techniques and quality grapes, that achieve balance
Concentrated: Solid, rich flavors of fruit that give wine its appeal.
Delicate: A wine that is light, subtle, not-overpowering in any way, usually associated with white wines.
Earthy: A good wine may have some aroma of soil, tobacco, leaves, etc. Should not be overpowering or the predominant smell in the wine.
Fleshy/chewy/meaty: A wine with a viscous texture that is dense with fruit, extract and glycerin.
Grassy/herbaceous: A term that describes herbal flavors or smells in wine, such as lavender or sage. Often found in sauvignon blanc and other light-bodies white wines.
Jammy: Wines with intense fruit flavors, often the by-product of grapes with excellent ripeness; strong and concentrated.
Hard/harsh: Wines that are high in tannins, acidity or taste astringent can be called hard. Many young wines are considered to be hard until they have time to develop. Hard does not mean undrinkable. A wine that is too hard is called harsh, which usually means you are not aching for another sip.
Hot: A wine that is “hot” does not mean the temperature is too high to drink. Rather, the wine is dominated by the alcohol, creating a burning sensation in the back of the throat when swallowed.
This is but a partial list. There are many more descriptive and subjective terms used to describe wine, and we will visit more of these next week.
Do not feel compelled to digest every sip with a different word. The most important phrase you can share with someone is simple: whether or not you liked the wine.
Cheers!
