Wine Terminology

The world of wine is so complex that there is a need for a wine terminology list like the one I used, which I present to you, below.

There are many types and varieties of wine, and the world of wine terminology is extremely complex. You don't need to know everything about every wine to be considered a gourmet cook, but you definitely need to know the essentials.

Learn what's on the short list below, sample a few wines in support of your study (a tough job, but somebody's got to do it), and you'll be well on your way.

The color of a wine provides a clue about its age: Younger wines tend to be "brighter" than older ones.

Lot of people talk about the "legs" or "tears" - the tiny droplets of wine that cling to the side of a wine glass, erroneously asserting that they are a sign of quality. All they actually indicate is a high alcohol and/or sugar level.

The aroma of a wine is important because it's directly connected to the flavor. Swirling the wine in the glass will help you experience all of the aroma nuances.

A wine's "weight" mostly refers to its alcohol content ("light-bodied" equals lower in alcohol, "full-bodied" equals higher in alcohol).

A wine's "body" is the combination of alcohol and fruitiness - i.e. how it "feels" in your mouth. A wine high in alcohol will feel "warmer", whereas a wine low in alcohol will feel "cooler" and refreshing.

The best wines embody a nice balance of alcohol, fruit, acid and tannin (a compound derived from the stems, seeds and skins of wine grapes), all working in harmony with one another - this is called balance.

A wine's "length" (or "finish") is a measurement of its after-flavor - the impression and flavor it leaves in the mouth after being swallowed. Wines with "longer" finishes tend to be good candidates for aging.

Acidity - Acids occur naturally in the grapes. Typically, cool regions produce wines with higher acidity, more sun typically produces more sugar. In proper proportion, the acidity lends definition to the balanced flavor of a good wine. Too much acidity can make a wine tart, too little leaves it flat and dull.

Aroma/Bouquet - The fruity smell of the grapes plus odors that arise from the fermentation and aging process.

Balanced - This term describes a wine in which all of the elements (acid, fruit, alcohol and tannin) are in balance. No one element overpowers the others.

Body - This refers to the weight or texture of a wine in the mouth. A wine with a rich, lingering flavor would be considered full-bodied. Note: an elegant wine, like Champagne, can be considered as excellent without being full bodied.

Champagne - Sparkling wines are produced in many wine regions. However, true Champagne comes only from France's northernmost growing region, Champagne. The grape varieties utilized in Champagne are Pinot Noir, Pinot Meunier and Chardonnay.

Complexity - This is the ideal for a great wine. Flavor and aroma/bouquet are layered to create a wine with a rich, complex character.

Dry - This describes a wine that isn't sweet because the sugar in the grapes has been fermented out. In France, these wines are described as sec. Typically, medium-dry to dry wines are the best choices to enjoy with a meal.

Finish - The flavor and texture impression that remains on the palate after the wine has been swallowed. A distinctive or lingering finish is considered to be characteristic of a good/great wine.

Fortified Wine - These are wines that have had brandy or a neutral spirit added in order to boost their alcohol content. Historically, this was done as a preservative to stop fermentation and retain sweetness. Fortified wines include Port, Sherry and Marsala.

Fruit Concentration - The intensity and range of flavor of the grapes themselves.

Oak - This preferred wood for making barrels and casks in which wine is aged imparts a unique flavor and tannins to wine. This flavor is desirable for many red wines and some whites. However, oak can overpower a wine's varietal character - wines are then described as "over-oaked". The ideal amout of "oakiness" is a matter of personal taste.

Oxidized - Term used to describe wine that has been intentionally or unintentionally exposed to air, which causes chemical changes and possible deterioration. Oxidized wines lack a fresh fruit aroma and their color takes on a brownish cast.

Residual Sugar - The natural grape sugar that either is left after fermentation or may have been added back in ( as in sparkling wine). Wine described as dry may have as little as 0.1 - 0.2% residual sugar, late harvest (dessert) wines may have 28-30%.

Tannin - Tannins, are astringent substances found in the skins, seeds and stems of grapes and in new oak barrels. They are important in the creation of a great red wine - because they provide aroma, flavor and texture. In young wine, tannins may provide a noticeably dry or "puckery" sensation in the mouth; tannins may mellow with age.

TCA/Corked (Flaw) - Describes a wine that has been affected by a faulty cork, although other sources can import TCA. The bad cork imparts a musty, flat flavor to the wine.

Varietal - This is the name of the dominant grape used to make the wine. There are rules in most areas regarding the percent of a grape required for the winemaker to be allowed to use a varietal name on the label.

I am certain that if you study the above wine terminology list and sample a few wines, you'll be well on your way to an adequate understanding of this important aspect of being a gourmet cook.

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