| ABGANG |
(see also AFTERTASTE).
Term used by Austrian winetasters. Expresses the total sensation following
swallowing, not only in the palate and throat but also stomach etc.
|
| ACETIC |
(see also ASCESCENCE).
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 |
(see also FINISH, LENGTH,
ABGANG) - a.k.a Farewell, Fairwell. 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 |
(see also MADERIZED, RIM).
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. |
| ALCOHOL |
(see also LEGS, TEARS).
This constituent of wine is a natural by-product of fermentation. It
is one of the main pillars of perceived flavor, the others being "Acid",
"residual Sugar" (and/or "Glycerin") and "Tannin". The presence of these
components define a wine that has "good balance". For tablewines the
wine label must, by law, state the alcohol content of the wine within
the bottle, usually expressed as a percentage of the volume. Table wines
do not usually exceed 14% alcohol content - (11% to 12.5% is generally
considered the optimum amount) - although a few, such as Zinfandel,
can go up to a 17% level. Sweet dessert wines fall in the same range.
Fortified wines - (eg: Sherry, Port etc) - range from 17% to 21% alcohol
content. |
| ANGULAR |
(see also AUSTERE, CRISP,
FRESH below). The total effect of dominant, tart-edged flavors and taste
impressions in many young dry wines. Has opposite meaning to round,
soft or supple. |
| 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. |
| AROMA |
(see also BOUQUET, NOSE
below). 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. |
| 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 |
(see also LIGHT, THIN below).
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. |
| BACKBONE |
(see also BODY). Refers
to big, full-bodied red wines with evident tannin and/or acidity. |
| 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. |
| BERRYLIKE |
(see also HERBACEOUS).
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 |
(see also SALTY, SOUR and
SWEET). 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". |
| 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 |
(see NOSE). 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 |
(see also OPEN-UP). 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 |
(see also COMPLEX, ELEGANT).
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 |
(see also CLOUDY, HAZY,
UNFILTERED elsewhere). 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 |
(see also MADERIZED, OXIDIZED,
RIM). 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. |
| BUTTERY |
(see also CREAMY, MALOLACTIC
FERMENTATION). Describes taste sensation found in better white wines,
particularly Chardonnay. |
| CANDYLIKE |
Refers to the perfumed
fresh fruit aromas and flavors of the grape which can be attractive
in wines made for early consumption. These include pink Rose style,
"nouveau" Beaujolais etc. Many consider it a less desirable characteristic
in longer-aging reds and better whites. |
| CAUDILIE |
Term defined in time-seconds.
(Eg. 10 "caudilie" = ten seconds of time). |
| CEDAR
/CEDARWOOD |
(see also CIGARBOX). Aroma
component often found in fine red wines. |
| 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. |
| CLOSED-IN |
(see also DUMB, OPEN-UP).
Term descriptive of currently poor character definition but with all
the correct characteristics. Usually expected to develop with age. Applies
mainly to young, intense wines vinified for long life expectancy. |
| CLOUDY |
(see also BRILLIANT, HAZY).
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. |
| CLOYING |
(see also SWEET below).
Excessive sugar component annoys with dominating flavor and aftertaste.
The wine is then demonstrably unbalanced relative to the other components.
|
| COMPLEX |
(see also ELEGANT). 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
cardboard" 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 |
(see also LINGERING). 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. |
| DIESEL |
(see also PETROL below).
Aroma constituent reminiscent of diesel/petrol/gasoline engine fumes.
Occasionally detected in botrytis affected sweet or semi-dry wines such
as Riesling. Considered a flaw if too obtrusive. |
| DIRECT |
(see also EASY, SIMPLE).
Everything present in this wine is immediately obvious. |
| DIRTY |
(see also YEASTY/YEASTLIKE
below). 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 |
Description of a wine made
deliberately to possess little or no sweetness. Commonly defined as
containing less than about 0.5% residual sugar. |
| DUMB |
Characteristic description
of a young wine with yet-to-develop aromas and flavours. A synonym for
"closed-in". Named so because it seems "unable to speak". |
| EARTHY |
(see also NOSE, STONEY,
VEGETAL, YEASTY/YEASTLIKE). 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 |
(see also DIRECT, SIMPLE).
Undemanding but pleasant, doesn't require good taste, just tastes good.
|
| ELEGANT |
(see also COMPLEX). 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 |
(see also NOSE below).
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.
|
| ETHYL
ACETATE |
A substance which contributes
the smell associated with acetic acid 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 |
(see AFTERTASTE). As in
"this wine has a (whatever) finish". |
| FIRM |
(see AUSTERE). 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 |
(see also MEAGER, THIN).
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 |
(see also NOSE). 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 |
(see also GRAPEY, VITIS
LABRUSCA below). 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 1970's 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 |
(see also NOSE). 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. |
| GNARLY |
(see also EXTRACTED above).
Perceived as rough-edged, overly extracted young wine that has been
left too long in contact with the grapeskins. Applies only to red wines.
|
| GRAPEFRUITY |
Grapefruit flavours are
characteristic of cool-climate Chardonnays. See citrusy above. |
| GRAPEY |
(see also VITIS LABRUSCA
elsewhere). 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 |
(see also ANGULAR). 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 |
(see also BRILLIANT, CLOUDY,
FILTERED). 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 |
(see also STURDY). 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 |
(see also GRASSY). 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 |
(see also AFTERTASTE).
Missing middle between "attack" and "finish". Caused by too many grapes
on insufficiently pruned vines. If very noticeable, called "empty".
|
| HOT |
(see also AFTERTASTE).
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).
|
| JAMLIKE
/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. |
| LEAFY |
(see YEASTY/YEASTLIKE).
Somewhat analogous to "vegetal". Desirable in minute detectable amounts,
if adding to notes of complexity in the wine. |
| LEAN |
(see also BODY, THIN elsewhere).
More body would be good, sort of thin in the mouth, often too much astringency,
sometimes a compliment for certain styles. |
| LEES |
(see also NUTTY). 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 |
(see also TEARS). 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 |
(see also AFTERTASTE).
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".
|
| LINGERING |
(see AFTERTASTE, LENGTH).
|
| LIVELY |
Almost a synonym for fresh.
Implies detection of barely discernible spritzyness. Applies most often
to white wines, but some reds also qualify. |
| LUSH |
(see also SWEET below).
Describes impression of wines with high amounts of residual sugar. Adjective
almost entirely reserved for sweet dessert wines. |
| MADERIZED |
(see also SHERRIFIED).
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
FERMENTATION |
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 |
(see also THIN, WATERY).
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 |
(see also FAT, OILY). 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 |
(also see DIRTY, CORKED).
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 |
(a.k.a. "Nuevo"). Indicates
young, immediately drinkable wine - (eg: "nouveau Beaujolais"). |
| NUTTY |
(see also MADERIZED, OXIDIZED).
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 |
(see also FAT, GLYCERIN/GLYCEROL
elsewhere) 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 |
(see also CLOSED-IN). 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 |
(see MADERIZED, NUTTY).
|
| 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 |
(see CANDYLIKE, FLOWERY)
Synonym for "floral". Implies also a degree of extra residual sugar.
|
| PETROL |
(see DIESEL above). |
| PETILLANT |
(see SPRITZY below). |
| 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. |
| PRUNEY |
Overripe, sun-dried grapes
can induce an undesirable pungent quality into table wines; sometimes
compared to "the taste of dried prunes". |
| PUCKERY |
(see also HARD, TANNIC)
Synonym for ASTRINGENT. |
| QPR |
Acronym used by Mail-list
users as shorthand for "Quality-Price-Ratio". Generally refers to a
wine considered good value for the price asked. |
|
RACKING |
(see also FILTERED, FINED).
Traditional method of wine clarification. Sequential transfer of wine
to several containers, each transfer leaving behind some particulate
matter. |
| 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 |
(see also SWEET). 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
|
(see also AGE/AGING, BROWNING,
LEGS). 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 |
(see also BRAWNY). 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 |
(see also ASTRINGENT).
Flavor/texture is coarse. Acidity and/or tannin are predominant and
unpleasant. |
| ROUND |
(see also REFINED). 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. |
| RUSTIC |
Synonym for "rough". |
| SALTY |
One of the basic taste
sensations detected by the receptors in the human tongue. |
| SHARP |
(see also CRISP, HARD).
Excess acid predominates, disturbing the otherwise balanced flavors.
|
| SHERRIFIED |
(see MADERIZED above).
|
| SIMPLE |
Normal, everyday, well-vinified
table wine of straightforward character. |
| SMOKE
/SMOKY |
(see also OAKY, TOASTY,
VANILLIN). Apparently has two meanings: 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
|
(see also LIGHT). Generally
has low acid/tannin content. Also describes wines with low alcohol content.
Consequently has little impact on the palate. |
| SOUR |
(see also CRISP, SHARP).
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). |
| SPECIFIC
GRAVITY |
(see BRIX above). |
| SPICY |
Almost a synonym for "peppery".
Implies a softer, more rounded flavor nuance however. |
| SPRITZY |
(see also LIVELY, PETILLANT).
|
| STALE |
(see also TANKY). Wine
with lifeless, stagnant qualities. Usually found in wines that were
kept in large vessel storage for an excessive length of time. |
| STONEY
/STONELIKE |
(see also FLINT/FLINTY).
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 |
(see also LIVELY). 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 |
(see also CLOYING, RICH,
RIPE). 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"). |
| TANKY |
Synonym for "stale". |
| TANNIN |
(see also ASTRINGENT, PUCKERY).
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, mercaptan, apricots, mushrooms and other flavoring
essences isolated from wines. |
| TART |
(see also SHARP, SOUR).
Synonym for "acidic". |
| TASTE |
Refers to the basic sensations
detectable by the human tongue. Current scientific opinion defines these
as "sweet", "salty", "sour" and "bitter", flavors all registered by
the tongue taste receptors. The traditional view of the tongue having
four distinct surface zones to register those tastes is currently viewed
as outmoded. |
| TEARS |
(see also ALCOHOL). Synonym
for "legs". |
| TERROIR |
(see also EARTHY, FLINTY
above). 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 |
(see also LIGHT, MEAGER).
Opposite of "full-bodied". |
| TIGHT |
(see also ANGULAR, CLOSED-IN,
HARD). A term for young wines. Almost an synonym for "dumb". |
| TOASTY |
(see also OAKY, SMOKE/SMOKY,
VANILLIN). 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). |
| 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 |
(see also SWEET, TARLIKE).
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 |
(see also BREED, HERBACEOUS,
GRAPEY). 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 |
(see also EARTHY, LEAFY,
YEASTY/YEASTLIKE). Considered a flavor flaw when present in distinctive
amounts over and above that occurring naturally in the grape. "Grassy"
has somewhat the same connotation. |
| VINOUS |
(see also SIMPLE). Akin
to "amiable". Nothing basically wrong with the wine, just has no impact
on the taster. Implies good "character" in that characteristics of a
certain grape fruitiness are detectable but apparent lack of other flavor
nuances amount to a dull experience. |
| VITIS
LABRUSCA |
(see also GRAPEY). 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 |
(see also BREED, ELEGANT).
The premier grape species used for the world's most admired wines. Also
referred to as the "European vine". |
| VOLATILE |
(see also HARSH). Powerful,
attack aroma. Usually denotes high level of acidity, alcohol and/or
other flavor faults. |
| 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 |
(see also BODY). 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 |
(see also DIRTY, EARTHY,
NUTTY, VEGETAL). 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. |
