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 Wine Vocabulary and Descriptions
The following article is reprinted with copyright permission from Les Kincaid. Les is a cookbook author, and has his own radio talk show âLes Kincaids Lifestyles Las Vegas where he discusses food, wine, and entertainment. His guests include celebrity chefs, cookbook authors, sommeliers and vintners from around the world.
How do you describe a feast for the senses? To help, here are some words for your own sensory wine tasting:
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.
APĂRITIF
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:
40şF= sparkling wines and light-bodied whites
50şF= medium-bodied whites, most dessert wines (except Port), and a few light-bodied reds.
65şF= (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.
MOURVĂDRE
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 CĂ´te RĂ´tie 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.
Corkscrews and Wine Gift Ideas
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