Here is a blog from the past which is appropriate as we begin the busy wine tasting season. I thought it would be fun to go over some of the Wine Terminology that you will be hearing in the tasting rooms or at any of the upcoming wine festivals. Some will be told that the wine is Buttery, Chewy, Firm, or even Velvety, but what does that really mean? Here are a few definitions I think are very helpful…ACIDITY: The presences of natural fruit acids that lend a tart, crisp taste to the wine.
AROMA: Smells in wine that originates from the grape.
BOUQUET: Smells from winemaking, aging and bottle age.
BUTTERY: Rich, creamy flavor associated with barrel fermentation.
CHEWY: Wine that has a very deep, textured and mouth-filling sensation.
CORKED: Wine that has been tainted with moldy smells or other obvious flaws from a bad cork. DRY: No sugar or sweetness remaining and a fruity wine can be dry.
EARTHY: Flavors and aromas of mushroom, soil and mineral.
FIRM: Texture and structure of a young, tannic red.
LEGS: Teardrop impressions of alcohol weightiness that are visible on the inside edges of a wine glass.
MALOLACTIC: Conversion of hard, malic acid, which is green apple flavors, in wine to soft, lactic acid, like rich butter flavors.
TANNIN: A drying, astringent sensation on the palate that is generally associated with heavier red wines.
TERROIR: French word reflecting the expression of soil, topography and climate in a wine.
VELVETY: Smooth-textured with deep, rich aromas and flavors.
VINTAGE: Year that grapes were harvested and fermented to make a wine.
Also...we have been doing quite a bit with oak alternatives and here is a quick list of some of the oak attributes to wine:
Vanillin, Caramel, Maple, Creme Brulee, Cinnamon & Chocolate just to name a few. Understanding that these flavors are derived from the barrels with certain toast levels, not the grapes.
Cheers!
