Types of Red Wines & White Wines
Types of Red Wines & White Wines
The type of grape used in winemaking determines the variety of wine
produced. Here's a guide to the classic grape varieties around the
world:
BARBAROSSA [Bar-bar-Roh-sa]
Red wine variety found in Italy, France and surrounding Balkan region.
Used to make an aromatic, robust varietal wine with moderate aging
potential.
BARBERA [Bar-BEAR-ah]
Semi-classic grape commonly grown in the Piedmont region and most of
northern Italy. Was probably imported into the U.S.A. late in the 19th
century. Usually produces an intense red wine with deep color, low
tannins and high acid and is used in California to provide "backbone"
for so-called "jug" wines. Century-old vines still exist in many
regional vineyards and allow production of long-aging, robust red wines
with intense fruit and enhanced tannic content. Plantings in North
America are mostly confined to the warm western coastal regions.
CABERNET FRANC [Cah-burr-NAY Frahnk]
One of the parent grape varieties that gave rise to the Cabernet
Sauvignon. Mainly found in cooler, damper climatic conditions than its
offspring. Widely grown in the Loire region of southwest France.
Bordeaux wines commonly contain a blend of both Cabernet varietal wines,
a practice increasingly being followed in California and elsewhere. Wine
from these grapes has a deep purple color, when young, with a herbaceous
aroma. Just like Cabernet Sauvignon.
CABERNET SAUVIGNON [Cah-burr-NAY Sow-vee-NYOH]
A "noble" grape famous as one of the main varieties, along with Merlot,
Cabernet Franc and others used to create the magnificent French Bordeaux
region blended red wines. The most successful plantings in North America
are mainly on Long Island (N.Y.) and the cooler regions of northern
California. In the warmer regions of California, grapes made into a
single varietal wine will often produce higher than optimum levels of
alcohol due to high sugar content and, conversely, lower than optimum
acid levels in most years and so may tend to age less successfully than
the blended French versions. Many other countries have seen their
regions develop into prime producers - Argentina, Chile, Italy and New
Zealand).
CARMENÈRE [kar-men-nar]
Very limited plantings of this red wine grape are now found in the Médoc
region of Bordeaux, France where it is used to produce deep red wines
occasionally used for blending purposes. The worlds largest vineyard
area under cultivation of this variety is now found in the Santiago
region of Chile, South America. Some claim that, in Chile, some
individual plantings of this variety has been mistakenly labeled as
Merlot due to certain similarities.
CHARDONNAY [Shar-dun-NAY]
This variety is the best-known white-wine producer grown in France. The
Chardonnay vine is widely planted in the Burgundy and Chablis regions.
Hugely successful in many regions of the world due to its mid-season
ripening and versatility. Australia and New Zealand have succeeded in
producing world-class wines in recent years. In its Burgundy, France
it’s homeland, Chardonnay was for the sole vine responsible for all of
the finest white Burgundy. In the late 20th century however, it was
transplanted in most of the worlds wine regions - where varietal
labeling has become the norm.
CHENIN BLANC [SHEN-ihn, BLAHN]
A widely grown white-wine producing variety, known as Steen in South
Africa, Pineau de la Loire in the Loire region of France and under the
alias name White Pinot (Pinot Blanco) elsewhere in the world. Often made
in a number of styles with or without some residual sugar. It is the
favored grape of the Anjou region of France and, although naturally a
hard, acidic grape slow to mature, is made into fine sweet wines that
age well for a least ten years in the bottle. In the U.S. the grape all
too often ends up in the generic jug wines of bulk producers as acidity
enhancer for otherwise flabby high sugar/alcohol blends.
FREISA [FRAY-zah]
Grown in the Piedmont region of Italy and used to make both dry and
spumante-style sweet red wines. (Sparking wine)
GAMAY [Gah-MAY]
At least three different vitis vinifera grape species are permitted to
use the term "Gamay" as their label-specified variety in the U.S.A. The
Gamay Noir, Gamay Beaujolais and Napa Gamay. At one time or another each
one was thought to be the true Pinot Noir variety of Burgundy before it
was determined that many cepage clones existed.
GAMAY BEAUJOLAIS [Gah-MAY, Bo-zho-LAY]
According to investigations by Dr. Olmo of Davis U. the Gamay Beaujolais
variety is a widely grown, early-ripening clone of Pinot Noir that can
do well in the temperate climates of the northwest U.S. and if picked
promptly will produce a good red wine.
GARNACHA [Greh-NAH-CHA]
Alternate name for the Grenache grape in Spain.
GEWÜRZTRAMINER [geh-verts-tram-in-er]
A clone of the parent Traminer variety. Widely grown, having literally
dozens of synonym names in various countries including Traminer Rot.
Best known as one of the mainstay grape varieties for which the french
Alsace region is famous the popular Gewürztraminer produces white wines
with a strong floral aroma and lychee nut-like flavor. It is often
regarded as somewhat similar in style to the (Johannisberg) Riesling -
when vinified as slightly sweet yet tart. Occasionally it is made into a
"botrytized" late harvest dessert style wine. Does well in the cooler
coastal regions of Western U.S. - (where it ripens in late September) -
Australia and New Zealand. In Australia the variety is also known under
several alias names. Among these are Traminer Musque, Gentil Rose
Aromique and Red Traminer. Cool climate growers should be aware that, in
addition to quite large successful plantings of the above variety, a
well-regarded cross named Traminette, developed by Cornell University in
the U.S.A over the last 30 years, is currently very successfully
cultivated on small commercial acreages in the Finger Lakes region of
New York State and several other cool northern regions of the USA.
GRENACHE [Greh-NASH]
Also confusingly known under the synonym names Alicante in the south of
France and Guarnaccia in the Ischia DOC, Campania, Italy. It should not
be confused with the shortened name for the late nineteenth century
cross Alicante Bouschet. Grenache is currently widely grown in Spain,
(where it is known under the name Garnacha), the south of France and
also in California. Is now believed to be descended from the grape named
Cannonau, an ancient variety widely grown in Sardinia. It is the main
grape used in the red wine blend known as Chateauneuf-du-Pape and, along
with the Mourvèdre, Cinsaut and some others, makes good wine blends
under the appellation "Cotes du Rhone Villages". In the warmer regions
of California the Grenache grape tends to produce pale red wines that
are mainly useful for blends. Older vines give juice that produces a
creditable varietal. Often "hot" due to high alcohol content and with a
distinctive orange colored tint. Also used to make some of the better
rosé wines of Provence in southern France.
(JOHANNISBERG) RIESLING[yoh-HAHN-ihss-berk, REES-ling]
(aka White Riesling in New York state (USA), Ontario and British
Columbia (Canada), Riesling in Germany, Rheinriesling in Austria,
Riesling Renano in Italy and Rhine Riesling in Australia). A white-wine
producer variety widely grown along the Rhine river and tributaries - (e.g:
Rheingau, Rheinhessen, Mosel, Nahe regions etc.) - in Germany and also
in other cool temperate regions of Europe. It is also grown in N.
America, where it can produce a flowery, fruity dry wine with high acid
and low alcohol not unlike the german "Kabinett" version or a semi-dry
style with some residual sugar similar to the german "Spätlese" version.
If infected with appropriate amounts of "botrytis", it can make
outstanding late-harvest wines - (e.g: comparable to the german "Auslese"
series). The Finger Lakes region of New York state in the U.S. and the
Niagara region of Ontario, Canada produce excellent dry versions in the
Mosel and Alsation styles in addition to consistent freezing temperature
extracted juice made into "ice-wine", "eiswein".
MALBEC [mahl-BEHK]
Semi-classic grape grown in the Bordeaux region of France and in other
areas under the names Médoc Noir, Côt or Pressac, while in the Alsace it
has the local name Auxerrois. Also grown in the cooler regions of
California. The vine is widely planted in Argentina where it is being
used to produce very popular varietal wines. As a varietal it creates a
rather intense, inky, red wine so it is also commonly used in blends,
such as with Merlot and Cabernet Sauvignon, to create the renowned red
French Bordeaux "claret" blend. In California and other areas it is
increasingly being used for the same blending purpose.
MERLOT[Mehr-LOW]
Classic grape widely grown in the Bordeaux region of France and
elsewhere. The red wine bears a resemblance to Cabernet Sauvignon wine,
with which it is sometimes blended, but is usually not so intense, with
softer tannins. Matures earlier than Cabernet Sauvignon, with mid-late
ripening. Moderate cold-hardiness. In California it is a popular
varietal on its own and also as a percentage constituent of the red wine
blend resembling Bordeaux claret called "Meritage". It does extremely
well in the state of Washington and shows great promise on Long Island,
N.Y. Results in the Finger Lakes region of N.Y., where it ripens in
early October, have been mixed due its relative lack of cold-hardiness
and the fruit subject to bunch rots. Recently some have claimed that
many of the labeled Chilean varietal wines are actually of the Carmenère
variety. Other countries such as Argentina and New Zealand also seem to
have a suitable climate for this variety.
MUSCAT [Mus-CAT]
Another family of clone varieties, making both red and white wines. Most
are of the muscat type, having the unique aromatic character commonly
associated with muscat wines. These include the Muscat Blanc, Muscadel,
Moscato di Canelli. These clones are mostly used for making medium-sweet
and dessert style table or fortified wines. Small acreages of Orange
Muscat in the Central Valley of California allow a local variation of
this wine to be made by at least one producer, a situation that also
occurs in Australia. Hot climate producers of sparkling wines often use
the various Muscat grape clones to create wines in the style of Italian
Spumante.
NEBBIOLO [nehb-bee-OH-loh]
Grape responsible for the long-lived, fine red wines of the Piedmont
region of Italy. The role of honor includes traditionally vinified
"Barolo", "Gattinara", "Barbaresco" and "Ghemme"; all huge, tannic wines
that at their best can take decades to mature.
PETITE SIRAH [peh-TEET sih-RAH]
Historically has been something of a "mystery" vine. When first imported
into California this variety somehow acquired the subject name possibly
as a result of a labeling error confusing it with Petite Syrah.
Traditional Californian wine blends under the name of Petite Sirah
produce dark red, tannic wines in the warmer regions of California, used
mainly as backbone for Central Valley "jug" wines. In the cooler
northern regions, where many very old vines still exist, it is often
made into a robust, balanced red wine of considerable popularity.
PINOT NOIR [pee-noh NWAHR]
The premier grape of the Burgundy region of France, producing a red wine
that is lighter in color than the Bordeaux reds such as the Cabernet's
or Merlot. It has proved to be a capriciously acting and difficult grape
for N. American wineries, best results being obtained in cool,
fog-liable regions such as the Carneros region of northern California.
The worlds best "quality" wines are reputed to result from a mixing of
suitable clones; a common practice in Burgundy, France. Cherished aromas
and flavors often detected in varietal wines include cherry, mint, and
raspberry.
PINOTAGE [pee-noh TAHJ]
This grape has been widely grown and successful in South Africa since
its release in 1925. Also currently grown in Brazil, Canada, California
(USA), Virginia (USA) and Zimbabwe. Also grown in some quantity on New
Zealand's North Island where it is used to produce flavorsome,
early-maturing wines that are considerably less concentrated or complex
than South African versions.
PINOT GRIGIO [pee-noh GREE-zOH"]
Synonym name of the Pinot Gris where grown in Italy. Planted extensively
in the Venezia and Alto-Adige regions where it can produce crisp, dry
wines with good acid "bite".
PINOT GRIS [pee-noh GREE]
Mutant clone of Pinot Noir. Has several synonym names in France, eg.
Fromentau in the Languedoc, Malvoisie in the Loire or Pinot Beurot in
the Burgundy region where it is selectively used in blends because it
produces high sugars. In Germany and Austria it is known as the Ruländer
or Grauer Burgunder where it is used to make pleasant, young, white
wines in the southern regions. Similar aliases are used in the german
settled regions of Australia. In northeastern Italy it is known as Pinot
Grigio. Versions named Auxerrois Gris and Tokay d'Alsace are also grown
in the Alsace where the latter variety is used to make a golden-yellow
wine with aromatic, fruity flavors that improves with a couple of years
in the bottle - (not to be confused with the Hungarian Furmint grape
used to make the famous "Tokaji" sweet wines). Also grown in western
coastal regions of the U.S.A. where it ripens earlier than Chardonnay.
RIESLING [REES-ling]
Also known as the Weisser Riesling. Premier white wine grape of Germany
and Alsace, known as Rheinriesling in Austria and Riesling Renano in
Northern Italy. (See (Johannisberg) Riesling above).
SANGIOVESE [San-jo-VAY-zay]
(Pronounced "sahn-joe-veh-zeh"). Semi-classic grape grown in the Tuscany
region of Italy. Used to produce the Chianti and other Tuscan red wines.
Has many clonal versions, two of which seem to predominate. The
Sangiovese Grosso clone Brunello variety is used for the dark red,
traditionally powerful and slow-maturing "Brunello di Montalcino" wine.
The other is the Sangiovese Piccolo, also known under the historical
synonym name Sangioveto, used for standard Chianti Classico DOC wines.
Old vine derived wine is often used in the better versions, needing
several years aging to reach peak. A third clone, Morellino, is used in
a popular wine blend with the same name found in the southern part of
the province. Recent efforts in California with clones of this variety
are very promising, producing medium-bodied reds with rich cherry or
plumlike flavors and aromas.
SAUVIGNON BLANC [SOH-veen-yown, blahnk]
Classic white-wine producer variety commonly planted in the Bordeaux and
eastern Loire regions of France. Shows vigorous growth and is late
maturing. Members of the cépage are now thought to be descendants of the
ancient Fié variety once common in the Loire region of France. The
sauvignon cépage apparently derives the latter part of its name from the
color of its skin. Other members include the recent - (4-97) - genetic
parental link to Cabernet Sauvignon and other mutations known as the
Sauvignon Noir, Sauvignon Jaune and Sauvignon Rose. The last named grape
is also known as Sauvignon Gris. In the Styria region of Austria the
variety is occasionally referred to as the Muskat-Sylvaner. All versions
of the cépage show a tendency towards a grassy, herbaceous flavor in the
grapewine, often referred to as "gooseberry" by professional tasters,
when the grapes are grown in temperate regions. In warmer regions, the
flavors and aromas tend to be more citruslike, (e.g: grapefruit or
pear), plus the characteristic "earthy" taste. New Zealand has had much
success with the grape in recent years.
SÉMILLON [Say-mee-YAW]
Classic grape widely grown in the Bordeaux region of France and
elsewhere. This grape variety has a distinct fig-like character. In
France, Australia and increasingly in California it is often blended
with Sauvignon Blanc to cut some of the strong "gooseberry" flavor of
the latter grape and create better balance. Wineries in many countries
also use the grape to create dry single-varietal white wines. Australian
grapes, particularly those grown in the Hunter Valley region where the
fruit has also been historically known as Hunter (River) Riesling, are
famous for producing dry and sweet wines from this varietal that will
age admirably for 20 to 30 years. Another alias name used for this
variety is Boal/Bual in its incarnation as one of at least four
varieties using the same name for use in fortified wines on the island
of Madeira. Back in France, it has the synonym names Chevrier, Columbier,
Malaga and Blanc Doux. Those grown in South Africa, where the grape is
known as the Green Grape and also as Semillion, have not fared so well
in popular favor and are not extensively planted at present. When
infected by the "noble rot" fungi, (Botrytis cineria), it can be used to
produce first-class sweet white wines such as those of the french
Sauternes.
SHIRAZ [SHEAR-oz]
Alternate name for the french Syrah clone grape grown in Australia and
responsible for very big red wines that are not quite as intense in
flavor as the french Rhone versions. In the past it was also known under
the alias name Hermitage.
SYRAH [See-RAH]
A grape variety associated with the Rhone Valley region of France,
famous for creating "Hermitage" red wine. In southern France some regard
the grape as taking two forms, the Grosse Syrah and Petite Syrah,
distinguished only by berry size. Experts reject this distinction but it
has in the past led some wine producers in North and South America to
mistake California vineyard plantings of Petite Sirah, which produces a
very dark red and tannic wine judged simple in comparison to the true
Rhone Syrah, as the latter grape. DNA analysis has now shown (Meredith
C.P., et al., "Am. J. Enol. Vitic." 50(3): 236-42 1999) there is in fact
a probable cross-variety relationship. In the cooler regions of
Australia a (presumed) clone of the Rhone variety, once known as the
Scyras, is grown very successfully and now known as Shiraz. In the state
of California, depending on location, vintage or fermentation technique,
the grape is used to either produce a spicy, complex wine or a simple
wine. Considerable acreage is grown in South Africa, and also in
Argentina where it has historically been called the Balsamina grape
until the late 1960's.
TEMPRANILLO [Temp-rah-NEE-yoh]
Fine winegrape used in best quality red wines of Spain. Also known under
the alias name of Cencibel in La Mancha and as Ull de Llebre in
Catalonia. Has over thirty synonym names listed in the Geilweilerhof
database (see above). Some other reported versions that exist are the
Tinto Fino of the Zamora region, Tinta del Pais of the Ribero del Duero
and Tinta de Toro in the Toro region. In Portugal the grape is known as
the (Tinta) Roriz and Aragonez. Large acreages are grown in Argentina.
Also found in the Central Valley of California where it is known as
Valdepeñas and mainly used to make grapejuice much favored by
home-winemakers sold under the "Valdepenas" name in N. America.
TRAMINER [Tra-MEE-ner]
Still grown in France, where it is better known as Savagnin Blanc, and
in California but almost everywhere else has been largely replaced by
its much more intense and aromatic offspring Gewürztraminer clonal
variety. The subject name is still used in Australia as an alias name
for Gewürztraminer and, confusingly, is also known there under the
synonym name Savagnin Rose.
TREBBIANO [Treb-bee-AH-no]
Alternate name for Ugni Blanc grape - see below. Has many
mutations/sub-varieties such as Procanico etc where found in Tuscany and
Umbria, Italy.
VIOGNIER [Vee-own-YAY]
Semi-classic white grape variety grown in the Rhone Valley, France and
California. Has full, spicy flavors somewhat reminiscent of the Muscat
grape and violets. New plantings in California have created much
anticipation among that States wine community. Viognier wine can vary
from almost Riesling-like character to almost Chardonnay character,
depending on production method, but is not noted for aging ability and
is best drunk while young. Recently planted small commercial acreages in
the eastern Finger Lakes region of New York state are now yielding
enough grapes to allow one winery to make limited amounts of varietal
wine.
ZINFANDEL [Zin-fan-DELL]
An important grape variety, also thought to be the variety once known as
Black St. Peter in early 19th century California lore, currently grown
in California and used to produce robust red wine as well as very
popular "blush wines" called "white Zinfandel". The oldest vines found
in the Dry Creek and Amador regions are notable for their ability to
produce superior juice; eg. the "Bevill-Mazzoni" clone from the Dry
Creek appellation was recently reported (7/2000) as yielding excellent
results even as a young vine. Zinfandel is noted for the fruit-laden,
berry-like aroma and prickly taste characteristics in its red version
and pleasant strawberry reminders when made into a "blush" wine. While
its origins are not clear it has been positively identified, via DNA
analysis at UC Davis (California), as the Primitivo (di Gioia), a
variety grown in Apulia, southern Italy. According to an Italian report
of 1996 the latter variety may have a relationship to members of the
Vranac variety cépage grown in Montenegro, the state that, combined with
Serbia, constitutes what remains of the former Yugoslavia. Other
contenders were certain mutated members of the Mali Plavac, (a.k.a
Plavac Mali), cépage varieties which are mainly grown in the coastal
area known as Dalmatia, a province of Croatia recently a part of the
former Yugoslavia and located just across the Adriatic sea from the
shores of Italian Apulia. Research is presently (7/98) underway to
explore possible relationships. The origin of the grapename "Zinfandel"
in California is currently not known but is thought by some to be a
corruption of Zierfandler, a completely unrelated white variety still
grown in the Balkan region of Europe. It has been noted that mid-19th
century catalogs mention a red (ie. "roter") mutation of that variety. A
plausible hypothesis is that a naming error arose due to attribution and
shipping mistakes made during unreliable early-19th century transport
and handling to New World destinations.
Wine Vocabulary
ACETIC
All wines contain acetic acid - (ie: vinegar). Normally the amount is
insignificant and may even enhance flavor. At a little less than 0.10%
content, the flavor becomes noticeable and the wine is termed acetic.
Above 0.10% content is considered a strong fault. A related substance,
ethyl acetate, contributes the smell associated with acetic acid
content.
ACID/ACIDITY
Acid -- term used to describe a tart or sour taste in the mouth when
total acidity of the wine is high.
Acidity -- term used on labels to express the total acid content of the
wine. The acids referred to are citric, lactic, malic and tartaric.
Desirable acid content on dry wines falls between 0.6% and 0.75% of the
wines volume. For sweet wines it should not be less than 0.70% of the
volume.
AFTERTASTE
Term used to describe the taste left in the mouth after swallowing the
wine. Both character and length of the aftertaste are part of the total
evaluation. May be harsh, hot, soft and lingering, short, smooth,
tannic, or nonexistent.
AGE/AGED
White wines tend to turn from a greenish hue in young wines to a
yellowish caste/tone to a gold/amber color as they age. Reds usually
possess a purple tone when young, turning to a deep red - (Bordeaux
wines) - or a brick red color - (Burgundy wines) - detectable at the
surface edge in a wineglass as they age. Rose''s should be pink with no
tinge of yellow or orange. Cellar aged red wines at their peak will show
a deep golden-orange color as it thins at the surface edge. If the wine
color has deepened into a distinctly brown-orange tint at the edge it
usually indicates a wine past its peak and declining.
ANGULAR
The total effect of dominant, tart-edged flavors and taste impressions
in many young dry wines. Has opposite meaning to round, soft or supple.
APPELLATION
The specific area a wine comes from. It can refer to a region, such as
Bordeaux or Burgundy in France, for example. It can refer to an even
more tightly defined sub-region within, say, Bordeaux, such as The Médoc.
APPLEY
Refers to smell or aroma of a wine, usually carrying additional
modifiers. "Ripe apples" describes a full, fruity, clean smell
associated with some styles of Chardonnay wine. "Fresh apples" does the
same for some types of Riesling. "Green apple", however, is almost
always reserved for wines made from barely ripe or underipe grapes.
"Stale apples" applies almost exclusively to flawed wine exhibiting
first stage oxidation.
APPROACHABLE
Drinkable, easy to enjoy.
AROMA
The intensity and character of the aroma can be assessed with nearly any
descriptive adjective. (eg: from "appley" to "raisiny", "fresh" to
"tired", etc.). Usually refers to the particular smell of the grape
variety. The word "bouquet" is usually restricted to describing the
aroma of a cellar-aged bottled wine.
AROMATIC
Descriptive term for wines of markedly flowery, spicy or grapy character
ASCESCENCE
"Ascescence" is the term used to mark the presence of acetic acid and
ethyl acetate. Detected by sweet and sour, sometimes vinegary smell and
taste along with a sharp feeling in the mouth.
ASTRINGENT
Descriptive of wines that have a rough, puckery taste. Usually can be
attributed to high tannin content. Tannic astringency will normally
decrease with age. However, sometimes the wine fails to outlive the
tannin.
ATTACK
The initial impact of a wine. If not strong or flavorful, the wine is
considered "feeble". "Feeble" wines are sometimes encountered among
those vinified in a year where late rain just before harvest diluted
desirable grape content.
ATTRACTIVE
The winetaster liked it anyway. A veiled criticism of expensive wines, a
compliment for others.
AUSTERE
Usually used in description of dry, relatively hard and acidic wines
that seem to lack depth and roundness. Such wines may soften a bit with
age. Term often applied to wines made from noble grape varieties grown
in cool climates or harvested too early in the season.
BACKWARD
Describes a wine that retains youthful characteristics despite
considerable aging. This usually indicates that it will take longer to
reach maturity and requires even more aging in the bottle or barrel.
Opposite of forward.
BALANCE
Denotes harmonious balance of wine elements - (ie: no individual part is
dominant). Acid balances the sweetness; fruit balances against oak and
tannin content; alcohol is balanced against acidity and flavor. Wine not
in balance may be acidic, cloying, flat or harsh etc.
BEEFY
Term for reds meaning solid or chunky.
BERRYLIKE
Equates with the ripe, sweet, fruity quality of blackberries,
raspberries, cranberries and cherries. The aroma and taste of red wines,
particularly Zinfandel, are often partly described with this adjective.
BIG
The overall flavor of a wine, white or red, that has full, rich flavors.
"Big" red wines are often tannic. "Big" white wines are generally high
in alcohol and glycerin. Sometimes implies clumsiness, the opposite of
elegance. Generally positive, but context is essential - (eg: A Bordeaux
red wine shouldn''t be as "big" as a California Cabernet Sauvignon).
BITTER
One of the four basic tastes. A major source of bitterness is the tannin
content of a wine. Some grapes - (Gewurztraminer, Muscat) - have a
distinct bitter edge to their flavor. If the bitter component dominates
in the aroma or taste of a wine it is considered a fault. Sweet dessert
wines may have an enhanced bitter component that complements the other
flavors making for a successful overall taste balance.
BODY
The effect on the taster''s palate usually experienced from a
combination of alcohol, glycerin and sugar content. Often described as
"full", "meaty" or "weighty".
BORDEAUX
The most important wine region in France. Wines from this area are
called "Bordeaux". Red wines from Bordeaux are primarily blends of
Cabernet Sauvignon, Merlot and Cabernet Franc. White wines from the
region are usually blends of Sauvignon Blanc and Semillon.
BOTRYTIS
"Botrytis Cinerea", a mold or fungus that attacks grapes in humid
climate conditions, causing the concentration of sugar and acid content
by making grapes at a certain level of maturity shrivel. On the Riesling
grape it allows a uniquely aromatic and flavorful wine to be made,
resulting in the extraordinary "Beerenauslese" style of wine.
BOUQUET
Near synonym for "aroma". Term generally restricted to description of
odors from poured bottled wines.
BRAWNY
Term used mainly to describe young red wines with high alcohol and
tannin levels. Certain red wines from Amador County, California, can be
examples. The mild epithet "tooth-stainers" is sometimes applied to this
style of wine, denoting respect for strength.
BREATHE/BREATHING
Denotes the act of allowing the wine to "breathe"; ie: when wine is
poured into another container, such as a wineglass, the admixture of air
seems to release pent-up aromas which then become more pronounced, in
many cases, as minutes/hours pass.
BREED
Term reserved for wines from the best grape varieties, the so-called
"noble grapes". Denotes wines judged to have reached classical
expectations of aroma, balance, structure and varietal character.
BRIARY
Denotes a wine having an aggressive, prickly taste best described as
"peppery". Sometimes combined with the adjective "brawny" to
characterize a young red wine with high alcohol and tannin content.
BRILLIANT
Very clear (and transparent in white wines) appearance with no visible
particulates or suspensions. May be sign of flavor deficiency in heavily
filtered wines.
BRIX
Measurement system used for sugar content of grapes, wine and related
products. A reading of 20 to 25 deg. Brix is the optimum degree of grape
ripeness at harvest for the majority of table wines. A quick conversion
method for users requiring Specific Gravity units of measurement is to
take the Brix reading, deg. Brix (as Sucrose, for which most
refractometers are calibrated), and multiply by 0.00425 and then add
0.9988 to the resulting number. This will give a close approximation to
the equivalent figure for the S.G of Sucrose at 20 deg. C. Ex: A Brix
reading of 18 equals S.G. 1.074. Using the conversion technique above
gives a figure of 1.075 which is close enough for most users.
BROWNING
Denotes aging in a wine. Young wine color tints show no sign of such
"browning". If possessed of good character and depth, a wine can still
be very enjoyable even with a pronounced "brown" tint. In average wines
this tint, seen along the wine surface edge in a tilted glass goblet,
normally signals a wine is "past its peak", although still very
drinkable.
BRUT
Refers to dry Champagne or Sparkling Wine. The authorities in the
Champagne region of France use this term to denote added sugar.
BUTTERY
Describes taste sensation found in better white wines, particularly
Chardonnay.
CAVA
The name for Sparkling Wine (similar to Champagne) from Spain.
CEDAR/CEDARWOOD
Aroma component often found in fine red wines.
CHABLIS
White wine from the Chablis area of France. Made from Chardonnay grapes.
CHAMPAGNE
An important region of France, most known for its production of the only
sparkling wine that can truly be called Champagne. The méthode
champenoise was invented there.
CHARMING
A comment applied to wines that don''t quite fulfil the first
expectations. Means detecting a slight flavor lightness. Sometimes used
to describe wines made from the Chenin Blanc grape styled after a type
of wine originating from the Loire region of France.
CHEWY
Refers to a high total tannic component of a wine. Figuratively, one
cannot swallow this wine without chewing first.
CIGARBOX
Near synonym for "tobacco" aroma detected in the nose, especially if a "cedarwood"
component is present. Spanish cedarwood is the traditional material for
making cigar boxes.
CITRUSY
Describes aroma and flavor reminiscent of citrus fruits. Most common is
a perception of "grapefruit" content. Most often detected in white wines
made from grapes grown in cooler regions of California or other
countries.
CLARET/CLAIRET
In England, "Claret" refers to English-style Bordeaux or wines from
Bordeaux. In France "Clairet" is a particular Bordeaux that is produced
like red wine but the must stays in contact with the skins for the first
24 hours during its making.
CLOUDY
Opposite of clear. Noticeable cloudiness is undesirable except in cellar
aged wines that have not been decanted properly. A characteristic of
some unfiltered wines showing the result of winemaking mistakes and
often possessing an unpleasant taste.
COMPLEX
Almost a synonym for "breed". Possesses that elusive quality where many
layers of flavor separate a great wine from a very good one. Balance
combines all flavor and taste components in almost miraculous harmony.
CORKED
Wine has unpleasant "wet carUser_ACB23Card" taste/smell. Reason is
thought to be chemical changes in the wine caused by inadequately
sterilized cork stopper inserted at bottling source.
CREAMY
Refers to "silk-like" taste component of wines subjected to malolactic
fermentation as opposed to the "tart/crisp" taste component of the same
wine lacking the treatment. Almost a synonym for "buttery". Opposite of
"crisp".
CRISP
Wine has definite but pleasing tartness, acidity. Generally used to
describe white wines only, especially those of Muscadet de Sevres et
Maine from the Loire region of France.
DECANTING
A method by which cellar-aged bottled wine is poured slowly and
carefully into a second vessel, usually a glass decanter, in order to
leave any sediment in the original bottle before serving. Almost always
a treatment confined to red wines. The traditional method uses a candle
flame as the light for illuminating the neck of the bottle while the
wine is passing by. The low intensity of the light is ideal for viewing
since it does not strain the eyes. Care must be taken NOT to allow the
flame to heat the wine while performing this ritual.
DELICATE
Any wine demonstrating somewhat mild, but attractive characteristics.
Occasionally used to describe well-made wines from the so-called "lesser
grape" varieties.
DEPTH, DEEP
Refers to a premium wine that demands more attention, it fills the mouth
with a developing flavor, there are subtle layers of flavor that go
"deep."
DESSERT WINE
Has two meanings:
Fortified wine - eg: Sherry - where alcohol is added in the form of
Brandy or neutral spirits. Sweet or very sweet wines of any alcohol
level customarily drunk with dessert or by themselves and usually in
small amounts.
DIRECT
Everything present in this wine is immediately obvious.
DIRTY
Describes any of the undesirable odours that can be present in a wine
that that was poorly vinified. A characteristic imparted by improperly
cleaned barrels or various other processes performed incorrectly.
Usually detected first in a wine by the smell of the cork stopper or
from a barrel sample. Not to be confused with corked wines where the
stopper is thought to be responsible.
DRY
Dry/Off Dry: Little or no sugar = "dry", slightly sweeter = "off dry".
EARTHY
Covers situations where a "mother-earth" component is present. Earth is
soil-dirt, but an earthy wine is not dirty as in "DIRTY" above. The term
appears to be applicable to wine thought, by some, to be made from
certain young varietal grapes obtained from vines planted on land
previously used for growing vegetables containing components which
"marked" the soil in some way. European tasters use the term in a
broader sense to describe "terroir" characteristics.
EASY
Undemanding but pleasant, doesn''t require good taste, just tastes good.
ELEGANT
What to say when there is great balance and grace in the wine, but you
can''t quite find apt words of description. Almost a synonym for
"breed".
ESSENCE
Two meanings:
Refers to "odor kits" containing vials of representative flavor essence.
Used occasionally by wineries to describe a late harvest, sweet red
wine. Most frequently appears on bottle labels for Zinfandel red wine
made from grapes picked at 35 deg. Brix or higher sugar content.
EXTRACTED
Refers to the coloring imparted to wines during the fermentation process
by the skins of the grapes used. Can also occur in the further step
known as "maceration" where new wine is allowed to steep with the skins
again. This second step usually results in a "highly extracted" style of
wine, deeply colored with strong flavors and tannin. Rose''s, (aka
"blush" wines), are normally made by limiting contact with the skins,
the opposite of "extraction".
FAT
Fills the mouth in a positive manner. The wine "feels" and tastes a
little obvious and often lacks elegance but is prized by connoisseurs of
sweet dessert wines. Not quite desirable in a late harvest Moselle
Riesling, but appropriate in a classic Sauternes. Fatness/oiliness is
determined by the naturally occurring glycerol - (a.k.a glycerin) -
content in the wine.
FILTERED
Wines that have had suspended particulates resulting from the
fermentation process removed. Important for future clarity and stability
of a wine.
FINED
Use of various materials for clarifying wines. These materials
precipitate to the bottom of the fermentation process vessel carrying
any suspended particulate matter with them.
FINISH
As in "this wine has a (whatever) finish" or aftertaste
FIRM
Attacks the palate with acid or tannic astringency. Suggests that the
wine is young and will age. Nearly always a positive comment and very
desirable with highly flavored foods.
FLAT
Opposite of "firm". Usually indicates very low acidity, so tasting
insipid and lacking flavor.
FLESHY
Refers to both body and texture. A fleshy wine tastes fatter than a
meaty wine, exhibiting some excess oiliness if too pronounced. Often
suggests great smoothness and richness.
FLINT/FLINTY
Synonym for "stoney". Derived from French phrase "gout de pierre a
fusil", literally a smoky, whiff of gunflint, almost acrid taste. These
terms are presumably metaphorical approximations based on the flavor
sensations allegedly present in wines made from grapes grown on a
limestone/silica rich terroir. "Flinty" describes an initial evaluation
indicating a young white wine made from cool region grapes under cold
fermentation conditions. Characterized by high acidity, a tactile "mouthfeel"
that is filling and yet has a flavor sensation that is cleanly "earthy".
FLORAL/FLOWERY
Suggests the aroma or taste, usually aroma, of flowers in wine. "Floral"
usually employed as an adjective without modifier to describe attributes
of white wine aromas. Few red wines have floral aromas.
FORWARD
Opposite of "closed-in" or, as used by some, backward. Means presence of
"fruitiness" is immediately apparent. Usually employed as a term
denoting that the wine is in peak condition and on its plateau of
maturity.
FOXY
Common descriptive word used to note the presence of the unique musky
and grapey character attached to native american Vitis. labrusca grapes
such as the Concord or Catawba varieties. The term "fox" has
traditionally been a pejorative name given by grapegrowers to the fruit
of a feral, ie. reverted to the wild species, cultivar grapevine. The
earliest known reference to a "fox" grape occurs in the first part of
the 17th century, specifically applied to cultivated North American
grapes, and seems to refer to the unexpected results obtained from
planted seeds, a notoriously unpredictable method of reproduction. The
word itself may be an early corruption of the french word "faux", (ie.
false). Some also claim the word is derived from the french "gout de
renard" meaning, in all senses of the phrase, "taste of fox". The aroma
and flavors defy verbal description. The best way to imprint "foxiness"
in the memory is to mentally compare the flavor of fresh Concord grapes
and any fresh California table grape. Most people find the juice or
jelly from the Concord grape quite sprightly and delicious. In dry table
wines the fermented flavor result is considered by many to be obtrusive
and even quite disagreeable.
FRESH
The wine has a lively fruity acidity, maybe a little bite of acid, as
found in youthful light reds, rose''s and most whites. All young whites
should be fresh. The opposite is flatness, staleness.
FRUITY
A fruity wine has an "appley", "berrylike" or herbaceous character.
"Fruitiness" usually incorporates the detection of a little extra
sweetness as is found in really fresh grapes or berries.
FULL-BODIED
As opposed to "thin" or "thin-bodied". Fills the mouth, has a winey
taste, alcohol is present, the wine has "weight on the tongue".
FUNKY
Defies precise definition. Appears to be a 1970s cannabis culture
derived word sometimes used by N. American west coast winetasting
reviewers when describing vegetal/ yeasty/yeastlike aromas so complex
that individual identification is difficult. Can have positive or
negative connotations depending on context.
GAMEY/GAMELIKE
Descriptive term for one of the flavors/aromas considered particular to
Burgundian style Pinot Noir red wines. Reminiscent of taste and flavor
associated with cooked wild duck and other "gamey" meats. Thought to be
caused by contamination with "brett" - (brettanomyces strain of yeast).
Sometimes referred to as "animale" by french winemakers or "sweaty
saddle" by Australians. Considered a major flaw when flavor is
overly-pronounced.
GLYCERIN/GLYCEROL
Gives a sweet taste on the tongue tip. Higher concentrations are found
in high-alcohol and late-harvest wines, leading to sensations of smooth
slipperiness giving a sense of fullness to the wine body. Is a natural
by-product of the fermentation process.
GRAPEFRUITY
Grapefruit flavours are characteristic of cool-climate Chardonnays. See
citrusy above.
GRAPEY
Content has simple flavors and aromas reminiscent of a certain type of
fresh wine or table grape. Used by some as adjective alternate for
"foxy".
GRASSY
Slightly vegetal-tasting undertone often part of the overall character
of Sauvignon Blanc and certain other grape varietals. European tasters
sometimes use the word "gooseberry" to describe this flavor. In minute
presence it can enhance flavors. As it becomes more dominant the more it
loses appeal leading to unattractiveness.
GREEN
Strictly applied refers to the taste of wines made with underipe fruit.
More loosely used it refers to some white wines, especially Riesling,
possessing the greenish colour tint indicating youth; does not
necessarily mean the sour and/or grassy taste of unripe fruit content as
well.
HARD
High acidity and/or tannin content leading to a sensation of dryness in
the mouth, a degree of puckery-ness. Useful for detecting young red
wines suitable for aging. Characteristic preferred in dry white wines
that will accompany shellfish.
HARSH
Very astringent wines, usually with high alcohol component, often have
this rough, rustic taste characteristic. May become more tolerable with
aging but also may not be worth the wait.
HAZY
Refers to wines with slight particulate content when viewed against the
light. Occurs most often in unfiltered or unfined wines where there is
no need to worry. If the haziness is intense enough to cause loss of
clarity however it may indicate a flawed wine.
HEARTY
Most often applied in description of full, warm qualities found in red
wines with high alcohol component. Examples are found in the sturdier
so-called "jug wines", some California Zinfandels, lesser French Rhone
or Algerian red wines and in the occasional lesser Australian Shiraz.
HERBACEOUS
Adjective used in description of wine with taste and aroma of herbs,
(usually undefined). Considered to be a varietal characteristic of
Cabernet Sauvignon, and to less extent, Merlot and Sauvignon Blanc
grapes.
HOLLOW
Missing middle between "attack" and "finish". Caused by too many grapes
on insufficiently pruned vines. If very noticeable, called "empty".
HONEYED
Apples to ripe wines, which, sweet or dry, have a taste or aroma of
honey.
HOT
Defines a wine high in alcohol and giving a prickly or burning sensation
on the palate. Accepted in fortified wines, but not considered as a
particularly desirable attribute in Cabernet Sauvignon or Chardonnay.
Positively undesirable in light, fruity wines, (eg: Moselle Rieslings).
JAMMY
Word most often encountered in descriptions of California Zinfandel
wines made with Amador County grapes. Refers to the natural berrylike
taste of this grape.
LATE HARVEST
Indicates grapes that are picked as late as possible in the season for
maximum sugar content.
LEAFY
Somewhat analogous to "vegetal". Desirable in minute detectable amounts,
if adding to notes of complexity in the wine.
LEAN
More body would be good, sort of thin in the mouth, often too much
astringency, sometimes a compliment for certain styles.
LEES
Refers to residual yeast and other particles that precipitate, or are
carried by the action of "fining", to the bottom of the fermentation
vessel. US winemakers use the term "mud". Imparts distinctive flavors to
the wine depending on type. Derived from French term "lies" as in "sur
lies".
LEGS
Term used when referring to the liquid rivulets that form on the inside
of a wineglass bowl after the wine is swirled in order to evaluate the
alcohol concentration present. Usually the higher the alcohol content,
the more impressive the rivulets appear because of reduced surface
tension effects. (Some still cling to the erroneous belief that glycerin
content causes these rivulets). Valuable technique when used in "blind"
tasting competitions.
LEMONY
Descriptive of a somewhat acidic white wine. These wines contain flavors
reminiscent of that fruit. Apart from that, may be well balanced in all
other respects, sometimes with a touch of extra sweetness.
LENGTH
How long the total flavor lasts in the back of the throat after
swallowing. Counted in time-seconds, known as "caudilie". Ten seconds (caudilie)
is good, fifteen is great, twenty is excellent and fifty is superb.
Almost a synonym for "finish", as in "this is a wine with an long,
extraordinary finish".
LIGHT
Low alcohol and/or sugar. Since about 1981 a wine containing fewer
calories per comparable serving than a regular glass of wine has been
legally designated as such. Used as a tasting term, "light" is usually a
polite expression meaning "watery".
LIVELY
Almost a synonym for fresh. Implies detection of barely discernible
spritzyness. Applies most often to white wines, but some reds also
qualify.
LUSH
Describes impression of wines with high amounts of residual sugar.
Adjective almost entirely reserved for sweet dessert wines.
MADERIZED
Distinctive brown color in wine due usually to period of air exposure.
Regarded as synonym for "oxidized". Originates from the taste/appearance
of fortified Madeira wines.
MALOLACTIC
Secondary fermentation occasionally detected in bottled wines. Its
action converts the naturally occurring Malic acid into Lactic acid plus
Carbon Dioxide gas. Reduces total acidity by this action. Since the gas
is contaminated with undesirable odors, if it remains trapped in the
bottle it becomes a minor fault unless allowed to dissipate. Malolactic
fermentation is a commonly used technique for reducing the sharpness of
cool climate Chardonnays and the Lactic acid component gives an admired
"creamy" or "buttery" texture.
MATCHSTICK
Describes the odor of Sulphur Dioxide gas, described by some as similar
to the smell of "burnt matches", found in minute amounts very
occasionally trapped in bottled white wines. Dissipates with airing or
decanting.
MEAGER
Lacks "body" and "depth". Has definite feeling of flavor dilution. Seems
to occur in some select varietal wines vinified from grapes subjected to
late season rain, although there are other explanations as well.
MEATY
With much body as though you could chew it. The reference is to lean
meat, so indicates less body present than "fleshy".
MOUTH-FILLING
Wines possessing intense flavors which seem to affect every sensory
nerve in the mouth. Usually slightly high glycerin component, slightly
low acid.
MUSTY
A wine that displays unpleasant "mildew" or "moldy" aromas. Results from
improperly cleaned storage vessels, moldy grapes or cork.
NOSE
Not the fleshy sense-organ/projection on the human face. Is near synonym
word for "aroma" and includes "bouquet". Strictly applied it refers to
the totality of the detectable odor, (grape variety, vinous character,
fermentation smells), whether desirable or defective, found in a wine.
One would speak of a mature wine as having, for example, "varietal
aromas, flowery bouquet and hint of vanilla oak combining to give a
balanced nose".
The sense organs of the human nose can be educated by the use of
purchased odor comparison kits known by such names as "Le Nez du Vin",
"Component Collection" or "Winealyser". These can sometimes be obtained
at the various Home Wine Makers mail suppliers (etc.) around the
country.
NOUVEAU
Indicates young, immediately drinkable wine - (eg: "nouveau
Beaujolais").
NUTTY
Table wines that have been exposed to air display this aroma which
resembles that of certain sherry wines. Considered a flaw by some in red
wines, but a desired flavor component in certain white wines by others,
(eg: Chardonnays with extended "lees" contact in the fermentation
vessel).
OAKY
The taste or aroma of freshly sawn oak. A wine, especially a red, is
considered as correctly "oaked" when the "nose" carries a bare whiff of
vanilla aroma. Sometimes oak flavors overpower other component wine
flavors in which case it is considered overoaked. Oak flavor is
introduced from contact with storage barrels made from that wood. New
oak barrels contribute stronger flavor to a wine than older storage
barrels. The "oaky" components encountered include "vanillin", and
so-called "toasty", "charred" or "roasted" elements. "Vanillin" comes
from the character of the hardwood. The three others derive from the
"charring" of the barrel that occurs from heating the broad iron rings
which hold the barrel staves in place after contraction and the flaming
of the interior.
OILY
Describes the vaguely fat, slippery sensation on the palate in contact
with the combination of high glycerin and slightly low acid content.
Mostly encountered in high quality Chardonnays and late harvest sweet
wines.
OPEN-UP/OPENING-UP
Some bottled cellar-aged red wines possess the peculiarity that, when
the cork is first pulled and the wine poured, the full flavors do not
immediately make an appearance. However, after the passage of several
minutes in an open glass goblet, the wine develops unsuspected flavor
characteristics that can verge on the sublime. This phenomenon is
referred to as "opening-up". Conversely, these flavors can disappear
just as fast in just 30 minutes, leaving a subsequent impression of a
flat, stale, "over-the-hill" and/or mediocre wine.
OVERIPE
A grape precondition necessary for making certain styles of Californian
Zinfandel wines. Left on the vine to dry in the sun, certain grape
varietals will develop the desirable "raisiny" character and
concentrated sugar necessary for making specialty wines such as the
Hungarian "Tokay".
OXIDIZED
Powerful, attack aroma. Usually denotes high level of acidity, alcohol
and/or other flavor faults.
PEPPERY
Term almost solely applied to "spicy" wines, such as Gewurztraminer
among the whites, or the red Rhone Syrah and Australian Shiraz wines. Is
a component which can almost be described as pungent in quality, being
reminiscent of anise, cinnamon etc.
PERFUMED
Synonym for "floral". Implies also a degree of extra residual sugar.
PLUMP
Less than "fat", but otherwise nearly a synonym.
PONDEROUS
Even less balanced than a "hearty" or "sturdy" wine. The sole impact is
one of high alcohol and "body" character. Little or no acid/tannin
content. An everyday red wine, similar to a french "vin ordinaire"
country wine sold by alcohol content, can be an example.
POWERFUL
Close to being a synonym for BRAWNY.
PRICKLY
A wine with slight residual gas in it. Usually attractive in light young
whites, but in reds it is often a sign of refermentation in the bottle
or bottling of the wine prematurely.
PRUNEY
Overripe, sun-dried grapes can induce an undesirable pungent quality
into table wines; sometimes compared to "the taste of dried prunes".
PUCKERY
Synonym for ASTRINGENT.
RACKING
Traditional method of wine clarification. Sequential transfer of wine to
several containers, each transfer leaving behind some particulate
matter.
RACY
Sharp acidity usually found in young white wine (i.e. Italian Pinot
Grigio, New Zealand Sauvignon Blanc)
RAISINY
Mildly rich flavor due to excessive heat in the growing area which dries
out grapes still on the vine. Considered a fault in most dry table
wines.
RANCIO
Word normally used to describe a flavor perception found in tawny brown,
wood-aged and heated fortified wines such as some "Madeira". Refers to
the peculiarly blowsy overly-ripe fruit aroma, analogous to overipe
bananas, admired in Port-style fortified wines but considered a fault in
dry table wines where the detectable presence of oxidized components is
frowned on for the most part.
REFINED
Term for well-balanced wines. Mostly refers to reds, such as Zinfandel,
that normally turn "powerful" in the barrel. Almost a synonym for
"elegant".
RESIDUAL SUGAR
Percentage, by weight or volume, of the unfermented grape sugar in a
bottled wine.
RICH
Giving a full, rounded flavor impression without necessarily being
sweet. Richness supplied by alcohol, glycerin and oak vanilla nuances in
dry wine. The sweeter wines qualify for this adjective if also
characterized by ripe, fruity flavors.
RIM
Refers to edge of wine surface as seen through a "ballon" (goblet) style
wineglass held at an angle of about 30-40 deg. from the vertical and
viewed against white piece of paper or cloth using natural light. Used
in evaluation of wine age. In "blind" tasting is about the only way to
get an informed perception about the probable life and/or condition of
the wine from that date on.
RIPE
Favorable adjective bestowed when the varietal characteristics of the
grape are optimally present in a well balanced wine. Ripe-tasting wines
tend toward being slightly more fruity and sweet than otherwise normal
wines.
ROBUST
Vigorous, full with a lot of heart, a big scaled wine.
ROTTEN EGG
Smell of Hydrogen Sulfide gas in wine. Thought to be a characteristic
imparted by certain yeast strains. A decided flaw.
ROUGH
Flavor/texture is coarse. Acidity and/or tannin are predominant and
unpleasant.
ROUND
Describes flavors and tactile sensations giving a feeling of
completeness with no dominating characteristic. Almost the same as fat,
but with more approval. Tannin, acid and glycerin are sufficiently
present but appear as nuances rather than distinct flavors.
SALTY
One of the basic taste sensations detected by the receptors in the human
tongue.
SHARP
Excess acid predominates, disturbing the otherwise balanced flavors.
SIMPLE
Normal, everyday, well-vinified table wine of straightforward character.
SMOKE/SMOKY
Some use the word in the same sense as the smell/flavor that separates
smoked (anything) from ordinary (anything). Refers to aroma contributed
by the charred oakwood in barrels. It can have a variety of impressions
- (eg: such as the remains of a burnt-out fire). Needs a variant, such
as "wood-smoke" or "barbecue smoke" or "sooty" to fully convey the
meaning.
SOFT
Generally has low acid/tannin content. Also describes wines with low
alcohol content. Consequently has little impact on the palate.
SOUR
Almost a synonym for ACIDIC. Implies presence of acetic acid plus excess
acid component. (Is also one of the four basic taste sensations detected
by the human tongue).
SPICY
Almost a synonym for "peppery". Implies a softer, more rounded flavor
nuance however.
SPRITZY
Considered a fairly minor fault stemming sometimes from the onset of a
brief secondary malolactic fermentation in the bottle. Consists of
pinpoint carbonation typically released when the bottle cork is pulled.
Frowned on more if occurring in white wines vinified to be dry.
STALE
Wine with lifeless, stagnant qualities. Usually found in wines that were
kept in large vessel storage for an excessive length of time.
STEELY
Mouth-feel and aroma applied to many non-oaked white wines. Duel meaning
due to it fermentation in steel and its almost metallic flavor.
STONEY/STONELIKE
Describes a set of perceptions that seem to indicate a relatively young
white wine fermented from ripe, but not overly so, grapes under cold
fermentation conditions. Classic examples are made from Chardonnay
grapes in the Chablis region of France. Wines from the Carneros region
of the Napa Valley in California are sometimes so described as well.
High acidity coupled with a tactile, mouth-filling sensation that has a
cleanly "earthy" flavor characterize this type of wine.
STRUCTURE
Term for overall flavor. Used to suggest complete impression of the
wine. Needs a modifier in order to mean something - (eg: "brawny" etc).
STURDY (see HEARTY above)
STYLISH
The style is distinctive and characteristic of the grape(s) used.
Carries a connotation of briskness or jauntiness. Commonly used to
describe an Australian or New Zealand wine.
SUPPLE
Term often used for young reds which should be more aggressive. More
lively than an easy wine with suggestions of good quality. The near
synonym "amiable" is also sometimes employed but does not quite
emphasize the extra connotation of "leanness" implied.
SWEET
Refers to one of the four basic tastes detected by the sensory nerves of
the human tongue. In the description of wine taste-flavor the term
"sweet" is almost always used as an identifier denoting the presence of
residual sugar and/or glycerin. Wine aromas require a descriptive term
to identify the source of the perceived sensation - (eg: "ripe",
"lush").
TANNIN
A naturally occurring substance in grapeskins, seeds and stems. Is
primarily responsible for the basic "bitter" component in wines. Acts as
a natural preservative, helping the development and, in the right
proportion, balance of the wine. It is considered a fault when present
in excess.
TARRY/TARLIKE
Descriptive term used when comparing odor detected in the "nose" of a
wine with similar odor retained in a memory trained by the use of a
comparison kit of scent essences. Such kits include tar, apricots,
mushrooms and other flavoring essences isolated from wines.
TART
Synonym for "acidic".
TASTE
Refers to the basic sensations detectable by the human tongue. Current
scientific opinion defines these as "sweet", "salty", "sour", "bitter"
and "MSG" (Monosodium Glutamate) flavors all registered by the tongue
taste receptors. The traditional view of the tongue having four distinct
surface zones to register those tastes has recently been revised by a
report of new research discoveries (ie. see "Nature" magazine, April 5,
2000).
TEARS
Synonym for "legs".
TERROIR
French language term for all the characteristics of the vineyard site
thought to be imparted to a particular wine. It is a term that includes
geographic, geological, climatic and other attributes that can affect an
area of growth as small as a few square metres.
THIN/THIN-BODIED
Opposite of "full-bodied".
TOASTY
Other, similar descriptors are "caramel" and "toffee". Some also add
spicy flavours, such as "cinnamon" or "cloves".
TOBACCO
Descriptive term, used by some, to describe a flavor component
resembling the taste of raw tobacco leaf in the finish of certain red
wines. Seems to mainly apply to Cabernet Sauvignons from Bordeaux,
France or the Napa region of California. "Cigarbox" is a common term
often used as a near synonym especially if a cedar-wood note in the
aroma is detected. (Non-smokers may have trouble with this word and its
implication).
TOUGH
Usually implying too much tannin.
UNDERIPE (see also ACIDIC, GREEN).
Resulting flavor when grapes that failed to reach optimum maturity on
the vine are used in the vinification process.
UNFILTERED
Opposite of "filtered". However, does not exclude other clarifying
processes such as "fining" etc.
UNFINED
Opposite of "fined", but does not exclude other clarifying processes
such as "filtering" etc.
VANILLA
Component detectable in the "nose" of a wine. The novice taster can
compare odors with the vials of artificial ones provided in kit form.
VANILLIN
Component contributed by oakwood barrel staves. Considered to add a
degree of "sweetness" to red wines when present in barely detectable
amounts, so adding to a desirably complex style prized by connoisseurs.
VARIETAL CHARACTER
The particular flavor characteristics associated with a grape picked at
optimum maturity - (eg: distinctive "berrylike" taste of California
Zinfandels, "blackcurrants" of Cabernet Sauvignon etc).
VEGETAL
Considered a flavor flaw when present in distinctive amounts over and
above that occurring naturally in the grape. "Grassy" has somewhat the
same connotation.
VITIS LABRUSCA
The grape species believed to be an impure, cross-pollinated version of
the wild grape native to North America. Makes tasty juice, jelly but has
wine flavor often termed as "foxy".
VITIS VINIFERA
The premier grape species used for the world''s most admired wines. Also
referred to as the "European vine".
WARM
Possesses high alcohol flavor offset by counterbalancing flavors and
other desirable qualities. Unlike "hot", is a positive attribute.
WATERY
Synonym for MEAGER or THIN.
WEIGHTY
Well-structured/balanced wines with an implication of mildly excessive
flavor or "heaviness".
WELL-BALANCED
Contains all of the essential elements - (ie: alcohol, flavors, acid or
astringency etc) - in good proportions.
WINE THIEF
Sampling tube made from clear glass or plastic tube having a narrowed
opening at either end. The tube is lowered into the wine container,
usually a barrel, allowed to fill to a predetermined level and is then
withdrawn, keeping the upper end sealed with a finger, so collecting a
sample of wine. The wine sample is then disgorged into a wineglass or
shallow "tastevin" cup held ready for use by the taster. (Cooks will
recognize the similarity to the kitchen implement known as a "turkey
baster").
WOODY
Almost a synonym for OAKY. However, implies an overstay in a wooden
container which resulted in the absorption of other wood flavors besides
"oak".
YEASTY/YEASTLIKE
Term describing odors deriving from varietal yeasts carried on
grapeskins, molds etc. Includes both desirable and undesirable
characteristics. Examples would be the presence of "brett", (brettanomeyces),
a strain of yeast that produces "gamey/smokey" odors that are considered
to add to the character of the wine when barely detectable. Considered a
flaw when presence is pronounced. Another, similar example is the "dekkera"
wild yeast strain which gives a "fresh dirt/cement-y" flavor component.
|
| Beaujolais | Pinot Noir |
Merlot | Cabernet | Zinfandel | Port | |
| Mild Cheese | - | - | - | - | - | - |
| Strong Cheese |  |
|
|
|
|
|
| Appetizers | |
- | - | - | - | - |
| All Seafood | - | - | - | - | - | - |
| Pasta, cream sauce | - | - | - | - | - | - |
| Pasta, red sauce | |
|
|
|
|
- |
| Asian food | - | - | - | - | - | - |
| Poultry | |
- | - | - | - | - |
| Pork | |
|
- | - | - | - |
| Beef | - | |
|
|
|
- |
| Fruit/Dessert | - | - | - | - | - | - |
| Chocolate | - | - | |
|
- | |
HOME SERVICES CONTACT FAQS APPETIZERS SALADS MEATS POULTRY SEAFOOD PASTA
VEGETARIAN SAMPLE MENUS BUFFET MENUS THEME MENUS LINKS