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Understanding Wine
Cooked, Corked, and Other Problems Good Grapes Make Good Wine Grading and Tasting Wine Home Winemaking Selecting a Fine Wine Serving Wine Storing 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
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Wine Glossary - Copyright 2018 by Donovan Baldwin
Page Updated 1:22 PM Monday 15 October 2018
