Cooked, Corked, and Other Problems
Good Grapes Make Good Wine
Grading and Tasting Wine
Selecting a Fine Wine
Beer Vs. Wine
Wine — Glossary: Words For The PerplexedAcetic: vinegar-like taste or smell from exposure to air. Vinegar is acetic acid.
Acidity: wines contain acids, which vary in concentration.
Appellation: French system regulating authenticity; applies to region where the grapes were grown.
Astringent: high tannin content produces dry, puckering effect.
Balance: relative degree of fruity quality, acidity, tannins, alcohol and other characteristics.
Bouquet: complex of aromas, usually from aging.
Cooked: prunish flavor, usually from excessive heat.
Cooper: a maker of casks or barrels.
Corked: a kind of spoilage, smelling of cork, usually from cracked or seeping cork allowing introduction of air or fungi.
Dry: opposite of sweet.
Fruity: aroma or flavor of apples, grapes, currants, pears, etc.
Green: wine made from unripe grapes, producing tart flavor.
Honeyed: smell or taste reminiscent of honey, characteristic of wines affected by 'noble rot' (Botrytis cinerea).
Length: a lingering aftertaste.
Madeirized: oxidized with a brownish color and stale odor. After the island of Madeira where wine is intentionally produced in open air vats.
Noble: a classification of grapes that produce Cabernet Sauvignon, Merlot, Chardonnay, Sauvignon Blanc, Semillon and Riesling
Nose: aroma. 'Off-nose' refers to odors indicating defect.
Nutty: nutlike aroma, such as found in sherry or aged whites.
Oakey: aroma from aging in oaken casks.
Oxidized: spoiled from over-exposure to air.
Sommelier: a specialist in selecting and serving wine.
Sparkling: wine containing carbonation, such as champagne.
Sulphur: an anti-oxidant introduced in some wines in small amounts. Fermentation creates minute amounts naturally.
Sweet: having residual sugar from fermentation, from grape sugar incompletely converted to alcohol.
Vintner: a winemaker.
Viticulture: the art and science of growing wine grapes.
Vitis vinifera: plant species encompassing most traditional European wine grapes.
Woody: having the aroma or taste of aging barrels.
Yeasty: smelling similar to bread. Yeasts are introduced to carry out fermentation and can be incompletely removed.
Ten Major Grape Varieties
More Wine Websites and Resources
Review: The Home Winemaker's Inner Circle
Build Your Own Wine Cellar
Wine Cellar Software
Wine Glossary - Copyright 2014 by Donovan Baldwin
Page Updated 7:15 PM Saturday 7/12/2014