AROMA
- The smell of the wine that comes from the grape. It should have
a classic component.
BALANCE
- The wine should have fruit, acid and tanning
in equal proportions, so no one overpowers the others.
BIG
- A full-flavored, full-bodied wine.
BOUQUET
- The smell of wine that comes from the fermentation
and aging process.
CLEAN
- Without decay, dirt free.
COARSE
- Unpolished, unsophisticated, crude, tasteless.
COMPLEX
- Deep and subtle in flavor.
CRISP
- Tart. desirable fruity acidity that is
required in most white wines.
DULL
- Flat, lacking tartness crispness and acidity.
FAT
- A round wine that fills your mouth without
being aggressive.
FULL-BODIED
- Full-flavored wine.
GRASSY
- Flinty and herbaceous.
LONG
- The flavor of the wine lasts in the mouth
long after the wine has been tasted.
MEATY
- A full-bodied wine so hearty you can nearly
chew it.
OAKY
- flavors of wood that come from oak barrels.
RAISINY
- A dried grape flavor that emerges in wines
made from overripe fruit.
SILKY
- Light and smoothly textured.
SOFT
- Silky and smooth textured.
STRUCTURE
- The acidity that indicates a well aged
wine.
TANNIC
- The wine leaves an acerbic, acidic puckery
feeling in your mouth. Characteristic of young wines. The tannin
may be expected to soften as the wine ages.
VELVETY
- Silky, Soft and smooth tasting.
OAKY
- flavors of wood that come from oak barrels.
RAISINY
- A dried grape flavor that emerges in wines
made from overripe fruit.
SILKY
- Light and smoothly textured.
SOFT
- Silky and smooth textured.
STRUCTURE
- The acidity that indicates a well aged
wine.
TANNIC
- The wine leaves an acerbic, acidic puckery
feeling in your mouth. Characteristic of young wines. The tannin
may be expected to soften as the wine ages.
In-Dept
ACIDITY:
The acidity of a balanced dry table wine is in the range of 0.6
percent to 0.75 percent of the wine's volume. It is legal in some
areas--such as Bordeaux and Burgundy, Australia, California--to
correct deficient acidity by adding acid. When overdone, it leads
to unusually sharp, acidic wines. However, it is illegal in Bordeaux
and Burgundy to both chaptalize and acidify a wine. See also chaptalization.
ACRID: Describes a harsh or bitter taste or pungent smell that is
due to excess sulfur.
AERATION:The process of letting a wine "breathe"
in the open air, or swirling wine in a glass. It's debatable whether
aerating bottled wines (mostly reds) improves their quality. Aeration
can soften young, tannic wines; it can also fatigue older ones.
AFTERTASTE:
The taste or flavors that linger in the mouth after the wine is
tasted, spit or swallowed. The aftertaste or "finish"
is the most important factor in judging a wine's character and quality.
Great wines have rich, long, complex aftertastes.
AGGRESSIVE:
Unpleasantly harsh in taste or texture, usually due to a high level
of tannin or acid.
ALCOHOL:
Ethyl alcohol, a chemical compound formed by the action of natural
or added yeast on the sugar content of grapes during fermentation.
ALCOHOL BY VOLUME:
As required by law, wineries must state the alcohol level of a wine
on its label. This is usually expressed as a numerical percentage
of the volume. For table wines the law allows a 1.5 percent variation
above or below the stated percentage as long as the alcohol does
not exceed 14 percent. Thus, wineries may legally avoid revealing
the actual alcohol content of their wines by labeling them as "table
wine."
ALCOHOLIC:
Used to describe a wine that has too much alcohol for its body and
weight, making it unbalanced. A wine with too much alcohol will
taste uncharacteristically heavy or hot as a result. This quality
is noticeable in aroma and aftertaste.
AMERICAN OAK:
Increasingly popular as an alternative to French oak for making
barrels in which to age wine as quality improves and vintners learn
how to treat the wood to meet their needs. Marked by strong vanilla,
dill and cedar notes, it is used primarily for aging Cabernet, Merlot
and Zinfandel, for which it is the preferred oak. It's less desirable,
although used occasionally, for Chardonnay or Pinot Noir. Many California
and Australia wineries use American oak, yet claim to use French
oak because of its more prestigious image.
AMERICAN VITICULTURAL AREA (AVA):
A delimited, geographical grape-growing area that has officially
been given appellation status by the Bureau of Alcohol, Tobacco
and Firearms. Two examples are Napa Valley and Sonoma Valley.
AMPELOGRAPHY:
The study of grape varieties.
APPEARANCE:
Refers to a wine's clarity, not color.
APPELLATION:
Defines the area where a wine's grapes were grown, such as Bordeaux,
Gevrey-Chambertin, Alexander Valley or Russian River Valley. Regulations
vary widely from country to country. In order to use an appellation
on a California wine label, for example, 85 percent of the grapes
used to make the wine must be grown in the specified district.
AROMA:
Traditionally defined as the smell that wine acquires from the grapes
and from fermentation. Now it more commonly means the wine's total
smell, including changes that resulted from oak aging or that occurred
in the bottle--good or bad. "Bouquet" has a similar meaning.
ASTRINGENT:
Describes a rough, harsh, puckery feel in the mouth, usually from
tannin or high acidity, that red wines (and a few whites) have.
When the harshness stands out, the wine is astringent.
ACETIC ACID:
All wines contain acetic acid, or vinegar, but usually the amount
is quite small--from 0.03 percent to 0.06 percent--and not perceptible
to smell or taste. Once table wines reach 0.07 percent or above,
a sweet-sour vinegary smell and taste becomes evident. At low levels,
acetic acid can enhance the character of a wine, but at higher levels
(over 0.1 percent), it can become the dominant flavor and is considered
a major flaw. A related substance, ethyl acetate, contributes a
nail polish-like smell.
ACID:
A compound present in all grapes and an essential component
of wine that preserves it, enlivens and shapes its flavors and helps
prolong its aftertaste. There are four major kinds of acids--tartaric,
malic, lactic and citric--found in wine. Acid is identifiable by
the crisp, sharp character it imparts to a wine.
ACIDIC:
Used to describe wines whose total acid is so high that they taste
tart or sour and have a sharp edge on the palate.
ACIDITY:
The acidity of a balanced dry table wine is in the range of 0.6
percent to 0.75 percent of the wine's volume. It is legal in some
areas--such as Bordeaux and Burgundy, Australia, California--to
correct deficient acidity by adding acid. When overdone, it leads
to unusually sharp, acidic wines. However, it is illegal in Bordeaux
and Burgundy to both chaptalize and acidify a wine. See also chaptalization.
ACRID:
Describes a harsh or bitter taste or pungent smell that is due to
excess sulfur.
AERATION:
The process of letting a wine "breathe" in the open air,
or swirling wine in a glass. It's debatable whether aerating bottled
wines (mostly reds) improves their quality. Aeration can soften
young, tannic wines; it can also fatigue older ones.
AFTERTASTE:
The taste or flavors that linger in the mouth after the wine is
tasted, spit or swallowed. The aftertaste or "finish"
is the most important factor in judging a wine's character and quality.
Great wines have rich, long, complex aftertastes.
AGGRESSIVE:
Unpleasantly harsh in taste or texture, usually due to a high level
of tannin or acid.
ALCOHOL:
Ethyl alcohol, a chemical compound formed by the action of natural
or added yeast on the sugar content of grapes during fermentation.
ALCOHOL BY VOLUME:
As required by law, wineries must state the alcohol level of
a wine on its label. This is usually expressed as a numerical percentage
of the volume. For table wines the law allows a 1.5 percent variation
above or below the stated percentage as long as the alcohol does
not exceed 14 percent. Thus, wineries may legally avoid revealing
the actual alcohol content of their wines by labeling them as "table
wine."
ALCOHOLIC:
Used to describe a wine that has too much alcohol for its body
and weight, making it unbalanced. A wine with too much alcohol will
taste uncharacteristically heavy or hot as a result. This quality
is noticeable in aroma and aftertaste.
AMERICAN OAK:
Increasingly popular as an alternative to French oak for making
barrels in which to age wine as quality improves and vintners learn
how to treat the wood to meet their needs. Marked by strong vanilla,
dill and cedar notes, it is used primarily for aging Cabernet, Merlot
and Zinfandel, for which it is the preferred oak. It's less desirable,
although used occasionally, for Chardonnay or Pinot Noir. Many California
and Australia wineries use American oak, yet claim to use French
oak because of its more prestigious image.
AMERICAN VITICULTURAL AREA (AVA):
A delimited, geographical grape-growing area that has officially
been given appellation status by the Bureau of Alcohol, Tobacco
and Firearms. Two examples are Napa Valley and Sonoma Valley.
AMPELOGRAPHY:
The study of grape varieties.
APPEARANCE:
Refers to a wine's clarity, not color.
APPELLATION:
Defines the area where a wine's grapes were grown, such as Bordeaux,
Gevrey-Chambertin, Alexander Valley or Russian River Valley. Regulations
vary widely from country to country. In order to use an appellation
on a California wine label, for example, 85 percent of the grapes
used to make the wine must be grown in the specified district.
AROMA:
Traditionally defined as the smell that wine acquires from the grapes
and from fermentation. Now it more commonly means the wine's total
smell, including changes that resulted from oak aging or that occurred
in the bottle--good or bad. "Bouquet" has a similar meaning.
ASTRINGENT:
Describes a rough, harsh, puckery feel in the mouth, usually from
tannin or high acidity, that red wines (and a few whites) have.
When the harshness stands out, the wine is astringent.
AUSTERE:
Used to describe relatively hard, high-acid wines that lack depth
and roundness. Usually said of young wines that need time to soften,
or wines that lack richness and body.
AWKWARD:
Describes a wine that has poor structure, is clumsy or is out of
balance.
BACKBONE:
Used to denote those wines that are full-bodied, well-structured
and balanced by a desirable level of acidity.
BACKWARD:
Used to describe a young wine that is less developed than others
of its type and class from the same vintage.
BALANCE:
A wine has balance when its elements are harmonious and no single
element dominates.
BALTHAZAR:
An oversized bottle which holds the equivalent of 12 to 16 standard
bottles.
BARREL FERMENTED:
Denotes wine that has been fermented in small casks (usually
55-gallon oak barrels) instead of larger tanks. Advocates believe
that barrel fermentation contributes greater harmony between the
oak and the wine, increases body and adds complexity, texture and
flavor to certain wine types. Its liabilities are that more labor
is required and greater risks are involved. It is mainly used for
whites.
BITE:
A marked degree of acidity or tannin. An acid grip in the finish
should be more like a zestful tang and is tolerable only in a rich,
full-bodied wine.
BITTER:
Describes one of the four basic tastes (along with sour, salty
and sweet). Some grapes--notably Gewürztraminer and Muscat--often
have a noticeable bitter edge to their flavors. Another source of
bitterness is tannin or stems. If the bitter quality dominates the
wine's flavor or aftertaste, it is considered a fault. In sweet
wines a trace of bitterness may complement the flavors. In young
red wines it can be a warning signal, as bitterness doesn't always
dissipate with age. Normally, a fine, mature wine should not be
bitter on the palate.
BLANC DE BLANCS:
"White of whites," meaning a white wine made of white
grapes, such as Champagne made of Chardonnay.
BLANC DE NOIRS:
"White of blacks," white wine made of red or black
grapes, where the juice is squeezed from the grapes and fermented
without skin contact. The wines can have a pale pink hue. E.G.,
Champagne that is made from Pinot Noir or Pinot Meunier.
BLUNT:
Strong in flavor and often alcoholic, but lacking in aromatic
interest and development on the palate.
BODY:
The impression of weight or fullness on the palate; usually the
result of a combination of glycerin, alcohol and sugar. Commonly
expressed as full-bodied, medium-bodied or medium-weight, or light-bodied.
BOTRYTIS CINEREA:
Called the "Noble Rot." A beneficial mold or fungus that
attacks grapes under certain climatic conditions and causes them
to shrivel, deeply concentrating the flavors, sugar and acid. Some
of the most famous examples come from Sauternes (Château d'Yquem),
Germany and Tokay.
BOTTLE SICKNESS:
A temporary condition characterized by muted or disjointed fruit
flavors. It often occurs immediately after bottling or when wines
(usually fragile wines) are shaken in travel. Also called bottle
shock. A few days of rest is the cure.
BOTTLED BY:
Means the wine could have been purchased ready-made and simply bottled
by the brand owner, or made under contract by another winery. When
the label reads "produced and bottled by" or "made
and bottled by" it means the winery produced the wine from
start to finish.
BOUQUET:
The smell that a wine develops after it has been bottled and
aged. Most appropriate for mature wines that have developed complex
flavors beyond basic young fruit and oak aromas.
BRAWNY:
Used to describe wines that are hard, intense, tannic and that have
raw, woody flavors. The opposite of elegant.
BRIARY:
Describes young wines with an earthy or stemmy wild berry character.
BRIGHT:
Used for fresh, ripe, zesty, lively young wines with vivid, focused
flavors.
BRILLIANT:
Describes the appearance of very clear wines with absolutely no
visible suspended or particulate matter. Not always a plus, as it
can indicate a highly filtered wine.
BRIX:
A measurement of the sugar content of grapes, must and wine, indicating
the degree of the grapes' ripeness (meaning sugar level) at harvest.
Most table-wine grapes are harvested at between 21 and 25 Brix.
To get an alcohol conversion level, multiply the stated Brix by
.55.
BROWNING:
Describes a wine's color, and is a sign that a wine is mature and
may be faded. A bad sign in young red (or white) wines, but less
significant in older wines. Wines 20 to 30 years old may have a
brownish edge yet still be enjoyable.
BRUT:
A general term used to designate a relatively dry-finished Champagne
or sparkling wine, often the driest wine made by the producer.
BURNT:
Describes wines that have an overdone, smoky, toasty or singed edge.
Also used to describe overripe grapes.
BUTTERY:
Indicates the smell of melted butter or toasty oak. Also a reference
to texture, as in "a rich, buttery Chardonnay."
CARBONIC MACERATION:
Fermentation of whole, uncrushed grapes in a carbon dioxide atmosphere.
In practice, the weight of the upper layers of grapes in a vat will
break the skins of the lowest layer; the resultant wine is partly
a product of carbonic maceration and partly of traditional fermentation
of juice.
CEDARY:
Denotes the smell of cedar wood associated with mature Cabernet
Sauvignon and Cabernet blends aged in French or American oak.
CELLARED BY:
Means the wine was not produced at the winery where it was bottled.
It usually indicates that the wine was purchased from another source.
CHAPTALIZATION:
The addition of sugar to juice before and/or during fermentation,
used to boost sugar levels in underripe grapes and alcohol levels
in the subsequent wines. Common in northern European countries,
where the cold climates may keep grapes from ripening, but forbidden
in southern Europe (including southern France and all of Italy)
and California.
CHARMAT:
Mass production method for sparkling wine. Indicates the wines are
fermented in large stainless steel tanks and later drawn off into
the bottle under pressure. Also known as the "bulk process."
CHEWY:
Describes rich, heavy, tannic wines that are full-bodied.
CIGAR BOX:
Another descriptor for a cedary aroma.
CLEAN:
Fresh on the palate and free of any off-taste. Does not necessarily
imply good quality.
CLONE:
A group of vines originating from a single, individual plant propagated
asexually from a single source. Clones are selected for the unique
qualities of the grapes and wines they yield, such as flavor, productivity
and adaptability to growing conditions.
CLOSED:
Describes
wines that are concentrated and have character, yet are shy in aroma
or flavor.
CLOUDINESS:
Lack of clarity to the eye. Fine for old wines with sediment, but
it can be a warning signal of protein instability, yeast spoilage
or re-fermentation in the bottle in younger wines.
CLOYING:
Describes ultra-sweet or sugary wines that lack the balance provided
by acid, alcohol, bitterness or intense flavor.
COARSE:
Usually refers to texture, and in particular, excessive tannin or
oak. Also used to describe harsh bubbles in sparkling wines.
COLD STABILIZATION:
A clarification technique in which a wine's temperature is lowered
to 32° F, causing the tartrates and other insoluble solids to precipitate.
COMPLEXITY:
An element in all great wines and many very good ones; a combination
of richness, depth, flavor intensity, focus, balance, harmony and
finesse.
CORKED:
Describes a wine having the off-putting, musty, moldy-newspaper
flavor and aroma and dry aftertaste caused by a tainted cork.
CRUSH:
Harvest season when the grapes are picked and crushed.
CUVEE:
A blend or special lot of wine.
DECANTING:
A process for separating the sediment from a wine before drinking.
Accomplished by slowly and carefully pouring the wine from its bottle
into another container.
DELICATE:
Used to describe light- to medium-weight wines with good flavors.
A desirable quality in wines such as Pinot Noir or Riesling.
DEMI-SEC:
In the language of Champagne, a term relating to sweetness. It can
be misleading; although demi-sec means half-dry, demi-sec sparkling
wines are usually slightly sweet to medium sweet.
DENSE:
Describes a wine that has concentrated aromas on the nose and palate.
A good sign in young wines.
DEPTH:
Describes the complexity and concentration of flavors in a wine,
as in a wine with excellent or uncommon depth. Opposite of shallow.
DIRTY:
Covers any and all foul, rank, off-putting smells that can occur
in a wine, including those caused by bad barrels or corks. A sign
of poor winemaking.
DOSAGE:
In bottle-fermented sparkling wines, a small amount of wine (usually
sweet) that is added back to the bottle once the yeast sediment
that collects in the neck of the bottle is removed.
DRY:
Having no perceptible taste of sugar. Most wine tasters begin to
perceive sugar at levels of 0.5 percent to 0.7 percent.
DRYING OUT:
Losing fruit (or sweetness in sweet wines) to the extent that acid,
alcohol or tannin dominate the taste. At this stage the wine will
not improve.
DUMB:
Describes a phase young wines undergo when their flavors and aromas
are undeveloped. A synonym of closed.
EARLY HARVEST:
Denotes a wine made from early-harvested grapes, usually lower than
average in alcoholic content or sweetness.
EARTHY:
Used to describe both positive and negative attributes in wine.
At its best, a pleasant, clean quality that adds complexity to aroma
and flavors. The flip side is a funky character that borders on
or crosses into dirtiness.
ELEGANT:
Used to describe wines of grace, balance and beauty.
EMPTY:
Similar to hollow; devoid of flavor and interest.
ENOLOGY:
The science and study of winemaking. Also spelled oenology.
ESTATE-BOTTLED:
A term once used by producers for those wines made from vineyards
that they owned and that were contiguous to the winery "estate."
Today it indicates the winery either owns the vineyard or has a
long-term lease to purchase the grapes.
ETHYL ACETATE:
A sweet, vinegary smell that often accompanies acetic acid. It exists
to some extent in all wines and in small doses can be a plus. When
it is strong and smells like nail polish, it's a defect.
EXTRA-DRY:
A common Champagne term not to be taken literally. Most Champagnes
so labeled are sweet.
EXTRACT:
Richness and depth of concentration of fruit in a wine. Usually
a positive quality, although high extract wine can also be highly
tannic.
FADING:
Describes a wine that is losing color, fruit or flavor, usually
as a result of age.
FAT:
Full-bodied, high alcohol wines low in acidity give a "fat"
impression on the palate. Can be a plus with bold, ripe, rich flavors;
can also suggest the wine's structure is suspect.
FERMENTATION:
The process by which yeast converts sugar into alcohol and carbon
dioxide; turns grape juice into wine.
FIELD BLEND:
When a vineyard is planted to several different varieties and the
grapes are harvested together to produce a single wine, the wine
is called a field blend.
FILTERING:
The process of removing particles from wine after fermentation.
Most wines unless otherwise labeled are filtered for both clarity
and stability.
FINING:
A technique for clarifying wine using agents such as bentonite (powdered
clay), gelatin or egg whites, which combine with sediment particles
and cause them to settle to the bottom, where they can be easily
removed.
FINISH:
The key to judging a wine's quality is finish, also called aftertaste--a
measure of the taste or flavors that linger in the mouth after the
wine is tasted. Great wines have rich, long, complex finishes.
FLABBY:
Soft, feeble, lacking acidity on the palate.
FLAT:
Having low acidity; the next stage after flabby. Can also refer
to a sparkling wine that has lost its bubbles.
FLESHY:
Soft and smooth in texture, with very little tannin.
FLINTY:
A descriptor for extremely dry white wines such as Sauvignon Blanc,
whose bouquet is reminiscent of flint struck against steel.
FLORAL
(also FLOWERY): Literally, having the characteristic aromas of flowers.
Mostly associated with white wines.
FORTIFIED:
Denotes a wine whose alcohol content has been increased by the addition
of brandy or neutral spirits.
FOXY:
A term used to describe the unique musky and grapey character of
many native American labrusca varieties.
FREE-RUN JUICE:
The juice that escapes after the grape skins are crushed or
squeezed prior to fermentation.
FRENCH OAK:
The traditional wood for wine barrels, which supplies vanilla, cedar
and sometimes butterscotch flavors. Used for red and white wines.
FRESH:
Having a lively, clean and fruity character. An essential for young
wines.
FRUITY:
Having the aroma and taste of fruit or fruits.
GRACEFUL:
Describes a wine that is harmonious and pleasing in a subtle way.
GRAPEY:
Characterized by simple flavors and aromas associated with fresh
table grapes; distinct from the more complex fruit flavors (currant,
black cherry, fig or apricot) found in fine wines.
GRASSY:
A signature descriptor for Sauvignon Blanc and a pleasant one unless
overbearing and pungent.
GREEN:
Tasting of unripe fruit. Wines made from unripe grapes will often
possess this quality. Pleasant in Riesling and Gewürztraminer.
GRIP:
A welcome firmness of texture, usually from tannin, which helps
give definition to wines such as Cabernet and Port.
GROWN, PRODUCED AND BOTTLED:
Means the winery handled each aspect of wine growing.
HALF-BOTTLE:
Holds 375 milliliters or 3/8 liter.
HARD:
Firm; a quality that usually results from high acidity or tannins.
Often a descriptor for young red wines.
HARMONIOUS:
Well balanced, with no component obtrusive or lacking.
HARSH:
Used to describe astringent wines that are tannic or high in
alcohol.
HAZY:
Used to describe a wine that has small amounts of visible matter.
A good quality if a wine is unfined and unfiltered.
HEARTY:
Used to describe the full, warm, sometimes rustic qualities found
in red wines with high alcohol.
HEADY:
Used to describe high-alcohol wines.
HERBACEOUS:
Denotes the taste and smell of herbs in a wine. A plus in many wines
such as Sauvignon Blanc, and to a lesser extent Merlot and Cabernet.
Herbal is a synonym.
HOLLOW:
Lacking in flavor. Describes a wine that has a first taste and a
short finish, and lacks depth at mid-palate.
HOT:
High alcohol, unbalanced wines that tend to burn with "heat"
on the finish are called hot. Acceptable in Port-style wines.
IMPERIAL:
An oversized bottle holding 4 to 6 liters; the equivalent of eight
standard bottles.
JEROBOAM:
An oversized bottle holding the equivalent of six bottles. In Champagne,
a jeroboam holds four bottles.
LATE HARVEST:
On labels, indicates that a wine was made from grapes picked later
than normal and at a higher sugar (Brix) level than normal. Usually
associated with botrytized and dessert-style wines.
LEAFY:
Describes the slightly herbaceous, vegetal quality reminiscent of
leaves. Can be a positive or a negative, depending on whether it
adds to or detracts from a wine's flavor.
LEAN:
A not necessarily critical term used to describe wines made in an
austere style. When used as a term of criticism, it indicates a
wine is lacking in fruit.
LEES:
Sediment remaining in a barrel or tank during and after fermentation.
Often used as in sur lie aging, which indicates a wine is aged "on
its lees."
LEGS:
The viscous droplets that form and ease down the sides of the glass
when the wine is swirled.
LENGTH:
The amount of time the sensations of taste and aroma persist after
swallowing. The longer the better.
LIMOUSIN:
A type of oak cask from Limoges, France.
LINGERING:
Used to describe the flavor and persistence of flavor in a wine
after tasting. When the aftertaste remains on the palate for several
seconds, it is said to be lingering.
LIVELY:
Describes wines that are fresh and fruity, bright and vivacious.
LUSH:
Wines that are high in residual sugar and taste soft or viscous
are called lush.
MACERATION:
During fermentation, the steeping of the grape skins and solids
in the wine, where alcohol acts as a solvent to extract color, tannin
and aroma from the
skins.
MADE AND BOTTLED BY:
Indicates only that the winery crushed, fermented and bottled
a minimum of 10 percent of the wine in the bottle. Very misleading.
MADERIZED:
Describes the brownish color and slightly sweet, somewhat caramelized
and often nutty character found in mature dessert-style wines.
MAGNUM:
An oversized bottle that holds 1.5 liters.
MALIC:
Describes the green apple-like flavor found in young grapes which
diminishes as they ripen and mature.
MALOLACTIC FERMENTATION:
A secondary fermentation occurring in most wines, this natural process
converts malic acid into softer lactic acid and carbon dioxide,
thus reducing the wine's total acidity. Adds complexity to whites
such as Chardonnay and softens reds such as Cabernet and Merlot.
MATURE:
Ready to drink.
MEATY:
Describes red wines that show plenty of concentration and a chewy
quality. They may even have an aroma of cooked meat.
MERCAPTANS:
An unpleasant, rubbery smell of old sulfur; encountered mainly in
very old white wines.
MERITAGE:
An invented term, used by California wineries, for Bordeaux-style
red and white blended wines. Combines "merit" with "heritage."
The term arose out of the need to name wines that didn't meet minimal
labeling requirements for varietals (i.e., 75 percent of the named
grape variety). For reds, the grapes allowed are Cabernet Sauvignon,
Merlot, Cabernet Franc, Petite Verdot and Malbec; for whites, Sauvignon
Blanc and Sémillon. Joseph Phelps Insignia and Flora Springs Trilogy
are examples of wines whose blends vary each year, with no one grape
dominating.
METHODE CHAMPENOISE:
The labor-intensive and costly process whereby wine undergoes a
secondary fermentation inside the bottle, creating bubbles. All
Champagne and most high-quality sparkling wine is made by this process.
See also charmat.
METHUSELAH:
An extra-large bottle holding 6 liters; the equivalent of eight
standard bottles.
MURKY:
More than deeply colored; lacking brightness, turbid and sometimes
a bit swampy. Mainly a fault of red wines.
MUST:
The unfermented juice of grapes extracted by crushing or pressing;
grape juice in the cask or vat before it is converted into wine.
MUSTY:
Having an off-putting moldy or mildewy smell. The result of a wine
being made from moldy grapes, stored in improperly cleaned tanks
and barrels, or contaminated by a poor cork.
NEBUCHADNEZZAR:
A giant wine bottle holding 15 liters; the equivalent of 20 standard
bottles.
NEGOCIANT (NEGOCIANT-ELEVEUR):
A French wine merchant who buys grapes and vinifies them, or buys
wines and combines them, bottles the result under his own label
and ships them. Particularly found in Burgundy. Two well-known examples
are Joseph Drouhin and Louis Jadot.
NOBLE ROT:
A beneficial mold or fungus that attacks grapes under certain climatic
conditions and causes them to shrivel, deeply concentrating the
flavors, sugar and acid. Some of the most famous examples come from
Sauternes (Château d'Yquem), Germany and Tokay. AKA Botrytis cinerea.
NONVINTAGE:
Blended from more than one vintage. This allows the vintner to keep
a house style from year to year. Many Champagnes and sparkling wines
are nonvintage. Also, Sherry and the nonvintage Ports, the tawnies
and the rubies.
NOSE:
The character of a wine as determined by the olfactory sense. Also
called aroma; includes bouquet.
NOUVEAU:
A style of light, fruity, youthful red wine bottled and sold as
soon as possible. Applies mostly to Beaujolais.
NUTTY:
Used to describe oxidized wines. Often a flaw, but when it's close
to an oaky flavor it can be a plus.
OAKY:
Describes the aroma or taste quality imparted to a wine by the oak
barrels or casks in which it was aged. Can be either positive or
negative. The terms toasty, vanilla, dill, cedary and smoky indicate
the desirable qualities of oak; charred, burnt, green cedar, lumber
and plywood describe its unpleasant side. See also American oak,
French oak.
OFF-DRY:
Indicates a slightly sweet wine in which the residual sugar is barely
perceptible: 0.6 percent to 1.4 percent.
OXIDIZED:
Describes wine that has been exposed too long to air and taken on
a brownish color, losing its freshness and perhaps beginning to
smell and taste like Sherry or old apples. Oxidized wines are also
called maderized or sherrified.
PEAK:
The time when a wine tastes its best--very subjective.
PERFUMED:
Describes the strong, usually sweet and floral aromas of some white
wines.
PH:
A chemical measurement of acidity or alkalinity; the higher the
pH the weaker the acid. Used by some wineries as a measurement of
ripeness in relation to acidity. Low pH wines taste tart and crisp;
higher pH wines are more susceptible to bacterial growth. A range
of 3.0 to 3.4 is desirable for white wines, while 3.3 to 3.6 is
best for reds.
PHYLLOXERA:
Tiny aphids or root lice that attack Vitis vinifera roots. The disease
was widespread in both Europe and California during the late 19th
century, and returned to California in the 1980s.
POTENT:
Intense and powerful.
PRESS WINE (or PRESSING):
The juice extracted under pressure after pressing for white wines
and after fermentation for reds. Press wine has more flavor and
aroma, deeper color and often more tannins than free-run juice.
Wineries often blend a portion of press wine back into the main
cuvée for added backbone.
PRIVATE RESERVE:
This description, along with Reserve, once stood for the best wines
a winery produced, but lacking a legal definition many wineries
use it or a spin-off (such as Proprietor's Reserve) for rather ordinary
wines. Depending upon the producer, it may still signify excellent
quality.
PRODUCED AND BOTTLED BY:
Indicates that the winery crushed, fermented and bottled at least
75 percent of the wine in the bottle.
PRUNY:
Having the flavor of overripe, dried-out grapes. Can add complexity
in the right dose.
PUCKERY:
Describes highly tannic and very dry wines.
PUNGENT:
Having a powerful, assertive smell linked to a high level of volatile
acidity.
RACKING:
The practice of moving wine by hose from one container to another,
leaving sediment behind. For aeration or clarification.
RAISINY:
Having the taste of raisins from ultra-ripe or overripe grapes.
Can be pleasant in small doses in some wines.
RAW:
Young and undeveloped. A good descriptor of barrel samples of red
wine. Raw wines are often tannic and high in alcohol or acidity.
REDUCED:
Commonly used to describe a wine that has not been exposed to air.
REHOBOAM:
Oversized bottle equivalent to 4.5 liters or six regular bottles.
RESIDUAL SUGAR:
Unfermented grape sugar in a finished wine.
RICH:
Wines with generous, full, pleasant flavors, usually sweet and round
in nature, are described as rich. In dry wines, richness may be
supplied by high alcohol and glycerin, by complex flavors and by
an oaky vanilla character. Decidedly sweet wines are also described
as rich when the sweetness is backed up by fruity, ripe flavors.
ROBUST:
Means full-bodied, intense and vigorous, perhaps a bit overblown.
ROUND:
Describes a texture that is smooth, not coarse or tannic.
RUSTIC:
Describes wines made by old-fashioned methods or tasting like wines
made in an earlier era. Can be a positive quality in distinctive
wines that require aging. Can also be a negative quality when used
to describe a young, earthy wine that should be fresh and fruity.
SALMANAZAR:
An oversized bottle holding 9 liters, the equivalent of 12 regular
bottles. SMOKY:
Usually an oak barrel byproduct, a smoky quality can add flavor
and aromatic complexity to wines.
SOFT:
Describes wines low in acid or tannin (sometimes both), making for
easy drinking. Opposite of hard.
SPICY:
A descriptor for many wines, indicating the presence of spice flavors
such as anise, cinnamon, cloves, mint and pepper which are often
present in complex wines.
STALE:
Wines that have lost their fresh, youthful qualities are called
stale. Opposite of fresh.
STALKY:
Smells and tastes of grape stems or has leaf- or hay-like aromas.
STEMMY:
Wines fermented too long with the grape stems may develop this quality:
an unpleasant and often dominant stemmy aroma and green astringency.
STRUCTURE:
The interaction of elements such as acid, tannin, glycerin, alcohol
and body as it relates to a wine's texture and mouthfeel. Usually
preceded by a modifier, as in "firm structure" or "lacking
in structure."
SUBTLE:
Describes delicate wines with finesse, or flavors that are understated
rather than full-blown and overt. A positive characteristic.
SUPPLE:
Describes texture, mostly with reds, as it relates to tannin, body
and oak. A positive characteristic.
SUR LIE:
Wines aged sur lie (French for "on the lees") are kept
in contact with the dead yeast cells and are not racked or otherwise
filtered. This is mainly done for whites, to enrich them (it is
a normal part of fermenting red wine, and so is not noted). Originated
in Burgundy, with Chardonnay. Popular in Muscadet, Alsace, Germany
(Riesling and Pinot Gris) and California. Adds complexity to Chardonnay
and Sauvignon Blanc; can occasionally be overdone and lead to a
leesy flavor that is off-putting.
TANKY:
Describes dull, dank qualities that show up in wines aged too long
in tanks.
TANNIN:
The mouth-puckering substance--found mostly in red wines--that is
derived primarily from grape skins, seeds and stems, but also from
oak barrels. Tannin acts as a natural preservative that helps wine
age and develop.
TART:
Sharp-tasting because of acidity. Occasionally used as a synonym
for acidic.
TARTARIC ACID:
The principal acid in wine.
TARTRATES:
Harmless crystals of potassium bitartrate that may form in cask
or bottle (often on the cork) from the tartaric acid naturally present
in wine.
THIN:
Lacking body and depth.
TIGHT:
Describes a wine's structure, concentration and body, as in a "tightly
wound" wine. Closed or compact are similar terms.TINNY:
Metallic tasting.
TIRED:
Limp, feeble, lackluster.
TOASTY:
Describes a flavor derived from the oak barrels in which wines are
aged. Also, a character that sometimes develops in sparkling wines.
VEGETAL:
Some wines contain elements in their smell and taste which are reminiscent
of plants and vegetables. In Cabernet Sauvignon a small amount of
this vegetal quality is said to be part of varietal character. But
when the vegetal element takes over, or when it shows up in wines
in which it does not belong, those wines are considered flawed.
Wine scientists have been able to identify the chemical constituent
that makes wines smell like asparagus and bell peppers.
VELVETY:
Having rich flavor and a silky, sumptuous texture.
VINICULTURE:
The science or study of grape production for wine and the making
of wine.
VINOUS:
Literally means "winelike" and is usually applied to dull
wines lacking in distinct varietal character.
VINTAGE DATE:
Indicates the year that a wine was made. In order to carry a vintage
date in the United States, for instance, a wine must come from grapes
that are at least 95 percent from the stated calendar year. See
also nonvintage.
VINTED BY:
Largely meaningless phrase that means the winery purchased the wine
in bulk from another winery and bottled it.
VINTNER:
Translates as wine merchant, but generally indicates a wine producer/or
winery proprietor.
VINTNER-GROWN:
Means wine from a winery-owned vineyard situated outside the winery's
delimited viticultural area.
VITICULTURAL AREA:
Defines a legal grape-growing area distinguished by geographical
features, climate, soil, elevation, history and other definable
boundaries. Rules vary widely from region to region, and change
often. Just for one example, in the United States, a wine must be
85 percent from grapes grown within the viticultural area to carry
the appellation name. For varietal bottling, a minimum of 75 percent
of that wine must be made from the designated grape variety. See
also appellation d'origine côntrolée.
VITICULTURE:
The cultivation, science and study of grapes.
VITIS VINIFERA:
Classic European wine-making species of grape. Examples include
Cabernet Sauvignon and Chardonnay. Compare Vitis labrusca, North
American grape species used mainly for New York state wines. For
example, Concord.
VOLATILE (or Volatile Acidity):
Describes an excessive and undesirable amount of acidity, which
gives a wine a slightly sour, vinegary edge. At very low levels
(0.1 percent), it is largely undetectable; at higher levels it is
considered a major defect.
YEAST:
Micro-organisms that produce the enzymes which convert sugar to
alcohol. Necessary for the fermentation of grape juice into wine.
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