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tasting Terms click here
CARIGNAN (Red) [karin-YAN]
Also known as Carignane ( California ), Cirnano ( Italy
). Once a major blending grape for jug wines, Carignan's
popularity has diminished, and plantings have dropped from
25,111 acres in 1980 to 8,883 in 1994. It still appears in
some blends, and old vineyards are sought after for the
intensity of their grapes. But the likelihood is that other
grapes with even more intensity and flavor will replace it
in the future.
CARMENERE (Red) [car-men-YEHR]
Also known as Grande Vidure, this grape
was once widely planted in Bordeaux , but is now associated
primarily with Chile . Carmenere, along with Merlot and
Cabernet Sauvignon, was imported to Chile around 1850.
According to Chilean vintners, Carmenere has been mislabeled
for so long that many growers and the Chilean government now
consider it Merlot.
CHARBONO (Red) [SHAR-bono]
Found mainly in California (and
possibly actually Dolcetto), this grape has dwindled in
acreage. Its stature as a wine was supported mainly by
Inglenook-Napa Valley , which bottled a Charbono on a
regular basis. Occasionally it made for interesting drinking
and it aged well. But more often it was lean and tannic, a
better story than bottle of wine. A few wineries still
produce it, but none with any success.
CHARDONNAY (White) [shar-dun-NAY]
As Cabernet Sauvignon is the king of reds, so is Chardonnay
the king of white wines, for it makes consistently
excellent, rich and complex whites. This is an amazingly
versatile grape that grows well in a variety of locations
throughout the world. In Burgundy , it is used for the
exquisite whites, such as Montrachet, Meursault and
Pouilly-Fuissè, and true Chablis; in Champagne it turns into
Blanc de Blancs. Among the many other countries that have
caught Chardonnay fever, Australia is especially strong.
Chardonnay was introduced to California in the 1930s but
didn't become popular until the 1970s. Areas such as
Anderson Valley , Carneros, Monterey , Russian River , Santa
Barbara and Santa Maria Valley , all closer to cooler
maritime influences, are now producing wines far superior to
those made a decade ago. Though there is a Mâconnais village
called Chardonnay, no one agrees on the grape's origin--it
may even be Middle Eastern. When well made, Chardonnay
offers bold, ripe, rich and intense fruit flavors of apple,
fig, melon, pear, peach, pineapple, lemon and grapefruit,
along with spice, honey, butter, butterscotch and hazelnut
flavors. Winemakers build more complexity into this
easy-to-manipulate wine using common vinification
techniques: barrel fermentation, sur lie aging during which
the wine is left on its natural sediment, and malolactic
fermentation (a process which converts tart malic acid to
softer lactic acid). No other white table wine benefits as
much from oak aging or barrel fermentation. Chardonnay
grapes have a fairly neutral flavor, and because they are
usually crushed or pressed and not fermented with their
skins the way red wines are, whatever flavors emerge from
the grape are extracted almost instantly after crushing. Red
wines that soak with their skins for days or weeks through
fermentation extract their flavors quite differently.
Because Chardonnay is also a prolific producer that can
easily yield 4 to 5 tons of high-quality grapes per acre, it
is a cash cow for producers in every country where it's
grown. Many American and Australian Chardonnays are very
showy, well oaked and appealing on release, but they lack
the richness, depth and concentration to age and have in
fact evolved rather quickly, often losing their intensity
and concentration within a year or two. Many vintners,
having studied and recognized this, are now sharply reducing
crop yields, holding tonnage down to 2 to 3 tons per acre in
the belief that this will lead to greater concentration. The
only downside to this strategy is that lower crop loads lead
to significantly less wine to sell, therefore higher prices
as well. Chardonnay's popularity has also led to a huge
market of ordinary wines, so there's a broad range of
quality to choose from in this varietal. There are a
substantial number of domestic Chardonnays, which can range
from simple and off-dry to more complex and sophisticated.
The producer's name on the wine, and often its price, are
indicators of the level of quality.
CHENIN BLANC (White) [SHEN'N BLAHNK]
This native of the Loire valley has
two personalities: at home it's the basis of such famous,
long-lived whites as Vouvray and Anjou , Quarts de
Chaume and Saumer, but on other soils it becomes just a very
good blending grape. It is South Africa 's most-planted
grape, though there is called Steen, and both there
and in California it is currently used primarily as a
blending grape for generic table wines. Chenin Blanc should
perform better in California , and someday it may. It can
yield a pleasant enough wine, with subtle melon, peach,
spice and citrus notes. The great Loire whites vary from dry
and fresh to sweet, depending on the vintage and the
producer. In South Africa , Chenin Blanc is even used for
fortified wines and spirits.
DOLCETTO (Red) [dole-CHET-to]
Almost exclusive to northwest Piedmont ,
this produces soft, round, fruity wines fragrant with
licorice and almonds that should be drunk within about three
years. It's used as a safety net for producers of
Nebbiolo and Barbera wines, which take much
longer to age. There are seven DOCs: Acqui, Alba, Asti ,
Dinao d'Alba, Dogliani, Langhe Monregalesi and Ovada.
FUMÉ BLANC (White) [FOO-may BLAHNK]
see Sauvignon Blanc
GAMAY (Red) [ga-MAY]
Beaujolais makes its famous, fruity reds exclusively
from one of the many Gamays available, the Gamay Noir à Jus
Blanc. Low in alcohol and relatively high in acidity, the
wines are meant to be drunk soon after bottling; the
ultimate example of this is Beaujolais Nouveau, whipped onto
shelves everywhere almost overnight. It is also grown in the
Loire , but makes no remarkable wines. The Swiss grow it
widely, for blending with Pinot Noir; they often chaptalize
the wines. California , meanwhile, grows a variety called
Gamay Beaujolais, a high-yield clone of Pinot Noir that
makes undistinguished wines in most places where it's grown.
In the United States the grape is used primarily for
blending, and acreage is declining, as those serious about
Pinot Noir are using superior clones and planting in cooler
areas.
GEWÜRZTRAMINER (White) [geh-VERTS-trah-mee-ner]
Gewürztraminer can yield magnificent wines, as is best
demonstrated in Alsace , France , where it is made in to
a variety of styles from dry to off-dry to sweet. The grape
needs a cool climate that allows it to get ripe. It's a
temperamental grape to grow and vinify, as its potent
spiciness can be overbearing when unchecked. At its best, it
produces a floral and refreshing wine with crisp acidity
that pairs well with spicy dishes. When left for late
harvest, it's uncommonly rich and complex, a tremendous
dessert wine.
GRENACHE (Red) [greh-NAHSH]
Drought- and heat-resistant, it yields a fruity, spicy,
medium-bodied wine with supple tannins. The second most
widely planted grape in the world, Grenache is widespread in
the southern Rhône. It is blended to produce
Châteauneuf-du-Pape (although there are some pure varietals)
and used on its own for the rosès of Tavel and Lirac; it is
also used in France 's sweet Banyuls wine. Important in
Spain , where it's known as Garnacha Tinta, it is especially
noteworthy in Rioja and Priorato. Grenache used to be
popular in Australia , but has now been surpassed by Syrah;
a few Barossa Valley producers are making wines similar to
Châteauneuf-du-Pape. In California it's a workhorse blending
grape, though occasionally an old vineyard is found and its
grapes made into a varietal wine, which at its best can be
good. It may make a comeback as enthusiasts of Rhône style
seek cooler areas and an appropriate blending grape. Also,Grenache
Blanc, known in Spain as Garnacha Blanca, which is
bottled in the Southern Rhône . It's used for blending in
France 's Rousillon and the Languedoc , and in various
Spanish whites, including Rioja.
GRÜNER VELTLINER (White) [GROO-ner
VELT-linner]
The most widely planted grape in Austria , it can be
found to a lesser extent in some other parts of eastern
Europe. It achieves its qualitative pinnacle in the Wachau,
Kremstal and Kamptal regions along the Danube River west of
Vienna . Gruner, as it's called for short, shows distinct
white pepper, tobacco, lentil and citrus flavors and aromas,
along with high acidity, making it an excellent partner for
food. Gruner is singularly unique in its flavor profile, and
though it rarely has the finesse and breeding of the best
Austrian Rieslings (though it can come close when grown on
granite soils), it is similar in body and texture.
MALBEC (Red) [MAHL-beck]
Once important in Bordeaux and the
Loire in various blends, this not-very-hardy grape has been
steadily replaced by Merlot and the two Cabernets. However,
Argentina is markedly successful with this varietal. In the
United States Malbec is a blending grape only, and an
insignificant one at that, but a few wineries use it, the
most obvious reason being that it's considered part of the
Bordeaux-blend recipe.
MARSANNE (White) [mahr-SANN]
Popular in the Rhône (along with Grenache Blanc, Roussanne
and Viognier). Australia , especially in Victoria , has
some of the world's oldest vineyards. At its best, Marsanne
can be a full-bodied, moderately intense wine with spice,
pear and citrus notes.
MERLOT (Red) [mur-LO]
Merlot is the red-wine success of the 1990s: its popularity
has soared along with its acreage, and it seems wine lovers
can't drink enough of it. It dominates Bordeaux , except
for the Médoc and Graves . Though it is mainly used for the
Bordeaux blend, it can stand alone. In St.-Emilion and
Pomerol, especially, it produces noteworthy wines,
culminating in Château Pétrus. In Italy it's everywhere,
though most of the Merlot is light, unremarkable stuff. But
Ornellaia and Fattoria de Ama are strong exceptions to that
rule. Despite its popularity, its quality ranges only from
good to very good most of the time, though there are a few
stellar producers found around the world. Several styles
have emerged. One is a Cabernet-style Merlot, which includes
a high percentage (up to 25 percent) of Cabernet, similar
currant and cherry flavors and firm tannins. A second style
is less reliant on Cabernet, softer, more supple,
medium-weight, less tannic and features more herb, cherry
and chocolate flavors. A third style is a very light and
simple wine; this type's sales are fueling Merlot's overall
growth. Like Cabernet, Merlot can benefit from some
blending, as Cabernet can give it backbone, color and tannic
strength. It also marries well with oak. Merlot is
relatively new in California , dating to the early 1970s,
and is a difficult grape to grow, as it sets and ripens
unevenly. Many critics believe Washington State has a slight
quality edge with this wine. By the year 2000, vintners
should have a better idea of which areas are best suited to
this grape variety. As a wine, Merlot's aging potential is
fair to good. It may be softer with age, but often the fruit
flavors fade and the herbal flavors dominate. There is also
an unrelated Merlot Blanc.
MOURVEDRE (Red) [more-VAY-druh]
As long as the weather is warm, Mourvèdre likes a wide
variety of soils. It's popular across the south of
France , especially in Provence and the Côtes-du-Rhône,
and is often used in Châteauneuf-du-Pape; Languedoc makes it
as a varietal. Spain uses it in many areas, including
Valencia . In the United States it's a minor factor now,
pursued by a few wineries that specialize in Rhône-style
wines. The wine can be pleasing, with medium-weight, spicy
cherry and berry flavors and moderate tannins. It ages well.
MUSCAT (White) [MUSS-kat]
Known as Muscat , Muscat Blanc and Muscat Canelli, it is
marked by strong spice and floral notes and can be used in
blending, its primary function in California . Moscato in
Italy , Moscatel in Iberia : This grape can turn into
anything from the low-alcohol, sweet and frothy Asti
Spumante and Muscat de Canelli to bone-dry wines like Muscat
d'Alsace. It also produces fortified wine such as Beaumes de
Venise.
NEBBIOLO (Red) [NEH-bee-oh-low]
The great grape of Northern Italy ,
which excels there in Barolo and Barbaresco, strong, ageable
wines. Mainly unsuccessful elsewhere, Nebbiolo also now has
a small foothold in California . So far the wines are light
and uncomplicated, bearing no resemblance to the Italian
types.
PETITE SIRAH (Red) [peh-TEET
sih-RAH]
Known for its dark hue and firm tannins, Petite Sirah has
often been used as a blending wine to provide color and
structure, particularly to Zinfandel. On its own, Petite
Sirah can also make intense, peppery, ageworthy wines, but
few experts consider it as complex as Syrah itself. There
has been much confusion over the years about Petite Sirah's
origins. For a long time, the grape was thought to be
completely unrelated to Syrah, despite its name.
Petite Sirah was believed to actually be Durif, a minor red
grape variety first grown in southern France in the late
1800s. However, recent DNA research shows Petite Sirah and
Syrah are related after all. A study done at the University
of California at Davis determined not only that 90 percent
of the Petite Sirah found in California is indeed Durif, but
also that Durif is a cross between Peloursin and Syrah. Just
to make things more confusing, in France , growers refer to
different variants of Syrah as Petite and Grosse, which has
to do with the yield of the vines.
PINOT BLANC (White) [PEE-no BLAHNK]
Often referred to as a poor man's
Chardonnay because of its similar flavor and texture
profile, Pinot Blanc is used in Champagne , Burgundy ,
Alsace , Germany , Italy and California and can make a
terrific wine. When well made, it is intense, concentrated
and complex, with ripe pear, spice, citrus and honey notes.
Can age, but is best early on while its fruit shines
through.
PINOT GRIS or PINOT GRIGIO (White) [PEE-no
GREE or GREE-zho]
Known as Pinot Grigio in Italy , where it is mainly
found in the northeast, producing quite a lot of
undistinguished dry white wine and Collio's excellent
whites. As Pinot Gris, it used to be grown in Burgundy
and the Loire , though it has been supplanted, but it comes
into its own in Alsace --where it's known as Tokay. Southern
Germany plants it as Ruländer. When good, this varietal is
soft, gently perfumed and has more color than most whites.
PINOT NOIR (Red) [PEE-no NWA]
Pinot Noir, the great grape of
Burgundy , is a touchy variety. The best examples offer the
classic black cherry, spice, raspberry and currant flavors,
and an aroma that can resemble wilted roses, along with
earth, tar, herb and cola notes. It can also be rather
ordinary, light, simple, herbal, vegetal and occasionally
weedy. It can even be downright funky, with pungent barnyard
aromas. In fact, Pinot Noir is the most fickle of all grapes
to grow: It reacts strongly to environmental changes such as
heat and cold spells, and is notoriously fussy to work with
once picked, since its thin skins are easily bruised and
broken, setting the juice free. Even after fermentation,
Pinot Noir can hide its weaknesses and strengths, making it
a most difficult wine to evaluate out of barrel. In the
bottle, too, it is often a chameleon, showing poorly one
day, brilliantly the next. The emphasis on cooler climates
coincides with more rigorous clonal selection, eliminating
those clones suited for sparkling wine, which have even
thinner skins. These days there is also a greater
understanding of and appreciation for different styles of
Pinot Noir wine, even if there is less agreement about those
styles--should it be rich, concentrated and loaded with
flavor, or a wine of elegance, finesse and delicacy? Or can
it, in classic Pinot Noir sense, be both? Even varietal
character remains subject to debate. Pinot Noir can
certainly be tannic, especially when it is fermented with
some of its stems, a practice that many vintners around the
world believe contributes to the wine's backbone and
longevity. Pinot Noir can also be long-lived, but predicting
with any precision which wines or vintages will age is often
the ultimate challenge in forecasting. Pinot Noir is the
classic grape of Burgundy and also of Champagne , where it
is pressed immediately after picking in order to yield white
juice. It is just about the only red grown in Alsace . In
California , it excelled in the late 1980s and early 1990s
and seems poised for further progress. Once producers
stopped vinifying it as if it were Cabernet, planted
vineyards in cooler climates and paid closer attention to
tonnage, quality increased substantially. It's fair to say
that California and Oregon have a legitimate claim to
producing world-class Pinot Noir.
RIESLING (White) [REES-ling]
One of the world's greatest white wine
grapes, the Riesling vine's hardy wood makes it extremely
resistant to frost. The variety excels in cooler climates,
where its tendency to ripen slowly makes it an excellent
source for sweet wines made from grapes attacked by the
noble rot Botrytis cinerea, which withers the grapes'
skin and concentrates their natural sugar levels. Riesling
is best known for producing the wines of Germany 's
Mosel-Saar-Ruwer, Pfalz, Rheinhessen and Rheingau wines, but
it also achieves brilliance in Alsace and Austria . While
the sweet German Beerenauslese and Trockenbeerenauslese
wines, along with Alsace 's famed Selection de Grains
Nobles, are often celebrated for their high sugar levels and
ability to age almost endlessly, they are rare and
expensive. More commonly, Riesling produces dry or just
off-dry versions. Its high acidity and distinctive floral,
citrus, peach and mineral accents have won dry Riesling many
fans. The variety pairs well with food and has an uncanny
knack for transmitting the elements of its vineyard source
(what the French call terroir). The wines from
Germany 's Mosel region are perhaps the purest expression of
the grape, offering lime, pie crust, apple, slate and
honeysuckle characteristics on a light-bodied and racy
frame. Germany 's Rheinhessen, Rheingau and Pfalz regions
produces wines of similar characteristics, but with
increasing body and spice. In Alsace , Riesling is most
often made in a dry style, full-bodied, with a distinct
petrol aroma. In Austria , Riesling plays second fiddle to
Gruner Veltliner in terms of quantity, but when grown on
favored sites it offers wines with great focus and clarity
allied to the grape's typically racy frame. In other
regions, Riesling struggles to maintain its share of
vineyard plantings, but it can be found (often under
synonyms such as White Riesling, Rhine Riesling or
Johannisberg Riesling) in California, Oregon, Washington,
New York's Finger Lakes region, Australia, New Zealand,
South Africa, South America and Canada.
SANGIOVESE (Red) [san-geeo-VEHS-eh]
Sangiovese is best known for providing the backbone for many
superb Italian red wines from Chianti and Brunello di
Montalcino, as well as the so-called super-Tuscan blends.
Sangiovese is distinctive for its supple texture and
medium-to full-bodied spice, raspberry, cherry and anise
flavors. When blended with a grape such as Cabernet
Sauvignon, Sangiovese gives the resulting wine a smoother
texture and lightens up the tannins. It is somewhat
surprising that Sangiovese wasn't more popular in California
given the strong role Italian immigrants have played in the
state's winemaking heritage, but now the grape appears to
have a bright future in the state, both as a stand-alone
varietal wine and for use in blends with Cabernet Sauvignon,
Merlot and maybe even Zinfandel. Expect sweeping stylistic
changes as winemakers learn more about how the grape
performs in different locales as well as how it marries with
different grapes.
SAUVIGNON BLANC (White) [SO-vin-yon
BLAHNK]
Another white with a notable aroma, this one "grassy" or
"musky." The pure varietal is found mainly in the Loire , at
Sancerre and Pouilly-Fumé, As part of a blend, the grape is
all over Bordeaux , in Pessac-Léognan, Graves and the
Médoc whites; it also shows up in Sauternes. New Zealand has
had striking success with Sauvignon Blanc, producing its own
perfumed, fruity style that spread across North America and
then back to France . In the United States , Robert Mondavi
rescued the varietal in the 1970s by labeling it Fumé
Blanc, and he and others have enjoyed success with it.
The key to success seems to be in taming its overt varietal
intensity, which at its extreme leads to pungent grassy,
vegetal and herbaceous flavors. Many winemakers treat it
like in a sort of poor man's Chardonnay, employing barrel
fermentation, sur lie aging and malolactic fermentation. But
its popularity comes as well from the fact that it is a
prodigious producer and a highly profitable wine to make. It
can be crisp and refreshing, matches well with foods, costs
less to produce and grow than Chardonnay and sells for less.
It also gets less respect from vintners than perhaps it
should. Its popularity ebbs and flows, at times appearing to
challenge Chardonnay and at other times appearing to be a
cash-flow afterthought. But even at its best, it does not
achieve the kind of richness, depth or complexity Chardonnay
does and in the end that alone may be the defining
difference. Sauvignon Blanc grows well in a variety of
appellations. It marries well with oak and Sèmillon, and
many vintners are adding a touch of Chardonnay for extra
body. The wine drinks best in its youth, but sometimes will
benefit from short-term cellaring. As a late-harvest wine,
it's often fantastic, capable of yielding amazingly complex
and richly flavored wines.
SÉMILLON (White) [SEM-ih-yon]
On its own or in a blend, this white can age. With Sauvignon
Blanc, its traditional partner, this is the foundation of
Sauternes and most of the great dry whites found in
Graves and Pessac-Léognan; these are rich, honeyed wines,.
Sémillon is one of the grapes susceptible to Botrytis
cinerea. Australia 's Hunter Valley uses it solo to make
a full-bodied white that used to be known as Hunger
Riesling, Chablis or White Burgundy. In South Africa it used
to be so prevalent that it was just called "wine grape," but
it has declined drastically in importance there. In the
United States , Sémillon enjoys modest success as a varietal
wine in California and Washington , but it continues to lose
ground in acreage in California . It can make a wonderful
late-harvest wine, and those wineries that focus on it can
make well balanced wines with complex fig, pear, tobacco and
honey notes. When blended into Sauvignon Blanc, it adds
body, flavor and texture. When Sauvignon Blanc is added to
Sémillon, the latter gains grassy herbal notes. It can also
be found blended with Chardonnay, more to fill out the
volume of wine than to add anything to the package.
SYRAH or SHIRAZ (Red) [sih-RAH
or shih-RAHZ]
Hermitage and Côte-Rôtie in France , Penfolds Grange in
Australia --the epitome of Syrah is a majestic red that can
age for half a century. The grape seems to grow well in a
number of areas and is capable of rendering rich, complex
and distinctive wines, with pronounced pepper, spice, black
cherry, tar, leather and roasted nut flavors, a smooth,
supple texture and smooth tannins. In southern France it
finds its way into various blends, as in Châteauneuf-du-Pape
and Languedoc-Roussillon. Known as Shiraz in
Australia , it was long used for bread-and-butter blends,
but an increasing number of high-quality bottlings are being
made, especially from old vines in the Barossa Valley . In
the United States., Syrah's rise in quality is most
impressive. It appears to have the early-drinking appeal of
Pinot Noir and Zinfandel and few of the eccentricities of
Merlot, and may well prove far easier to grow and vinify
than any other red wines aside from Cabernet.
TEMPRANILLO (Red) [temp-rah-NEE-yo]
Spain 's major contribution to red wine, Tempranillo is
indigenous to the country and is rarely grown elsewhere. It
is the dominant grape in the red wines from Rioja and Ribera
del Duero, two of Spain 's most important wine regions. In
Rioja, Tempranillo is often blended with Garnacha, Mazuelo
and a few other minor grapes. When made in a traditional
style, Tempranillo can be garnet-hued, with flavors of tea,
brown sugar and vanilla. When made in a more modern style,
it can display aromas and flavors redolent of plums, tobacco
and cassis, along with very dark color and substantial
tannins. Whatever the style, Riojas tend to be medium-bodied
wines, offering more acidity than tannin. In Ribera del
Duero, wines are also divided along traditional and modern
styles, and show similarities to Rioja. The more modern
styled Riberas, however, can be quite powerful, offering a
density and tannic structure similar to that of Cabernet
Sauvignon. Tempranillo is known variously throughout Spain
as Cencibel, Tinto del Pais, Tinto Fino, Ull de Llebre and
Ojo. It's also grown along the Douro River in Portugal under
the monikers Tinta Roriz (used in the making of Port) and
Tinta Aragonez.
TREBBIANO or UGNI BLANC (White) [treh-bee-AH-no
or OO-nee BLAHNK]
This is Trebbiano in Italy andUgni Blancin France . It
is tremendously prolific; low in alcohol but high in
acidity, it is found in almost any basic white Italian wine.
It is so ingrained in Italian winemaking that it is actually
a sanctioned ingredient of the blend used for (red) Chianti
and Vino Nobile di Montepulciano. Most current Tuscan
producers do not add it to their wines, however. The French,
who also often call this grape St.-Émilion, used it for
Cognac and Armagnac brandy; Ugni Blanc grapevines
outnumbered Chardonnay by five to one in France during the
'80s.
VIOGNIER (White) [vee-oh-NYAY]
Viognier, the rare white grape of France's Rhône Valley, is
one of the most difficult grapes to grow, But fans of the
floral, spicy white wine are thrilled by its prospects in
the south of France and the new world. So far most of the
Viogners produced in the United States are rather
one-dimensional, with an abundance of spiciness but less
complexity than they should have. Still, there are a few
bright spots. It is used in Condrieu's rare whites and
sometimes blended with reds in the Northern Rhône . There
are also a variety of bottlings available from southern
France , most of them somewhat light.
ZINFANDEL (Red) [ZIHN-fan-dell]
The origins of this tremendously versatile and popular grape
are not known for certain, although it is thought to have
come from Southern Italy as a cousin of Primitivo. It is the
most widely planted red grape in California (though
Australia has also played around with the grape). Much of it
is vinified into white Zinfandel, a blush-colored, slightly
sweet wine. Real Zinfandel, the red wine, is the
quintessential California wine. It has been used for
blending with other grapes, including Cabernet Sauvignon and
Petite Sirah. It has been made in a claret style, with berry
and cherry flavors, mild tannins and pretty oak shadings. It
has been made into a full-bodied, ultraripe, intensely
flavored and firmly tannic wine designed to age. And it has
been made into late-harvest and Port-style wines that
feature very ripe, raisiny flavors, alcohol above 15 percent
and chewy tannins.
Wine Types click here
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.
B
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.
BARBERA (Red) [bar-BEHR-uh]
Most successful in Italy 's Piedmont
region, where it makes such wines as Barbera d'Asti, Barbera
di Monferato and Barbera di Alba. Its wines are
characterized by a high level of acidity (meaning brightness
and crispness), deep ruby color and full body, with low
tannin levels; flavors are berrylike. However, plantings
have declined sharply in the United States . A few wineries
still produce it as a varietal wine, but those numbers too
are dwindling. Its main attribute as a blending wine is its
ability to maintain a naturally high acidity even in hot
climates. The wine has more potential than is currently
realized and may stage a modest comeback as Italian-style
wines gain popularity.
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.
BRUNELLO (Red) [broo-NEHL-oh]
This strain of Sangiovese is the only grape permitted for
Brunello di Montalcino, the rare, costly Tuscan red that at
its best is loaded with luscious black and red fruits and
chewy tannins.
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.
C
CABERNET FRANC (Red) [cab-er-NAY
FRANK]
Increasingly popular as both stand-alone varietal and
blending grape, Cabernet Franc is used primarily for
blending in Bordeaux , although it can rise to great
heights in quality, as seen in the grand wine Cheval-Blanc.
In France 's Loire Valley it's also made into a lighter wine
called Chinon. It is well established in Italy ,
particularly the northeast, where it is sometimes called
Cabernet Frank or Bordo. California has grown it for more
than 30 years, and Argentina , Long Island , Washington
state and New Zealand are picking it up. As a varietal wine,
it usually benefits from small amounts of Cabernet Sauvignon
and Merlot, and can be as intense and full-bodied as either
of those wines. But it often strays away from currant and
berry notes into stalky green flavors that become more
pronounced with age. Given its newness in the United States
, Cabernet Franc may just need time to get more attention
and rise in quality. Much blended with Cabernet Sauvignon,
it may be a Cabernet Sauvignon mutation adapted to cooler,
damper conditions. Typically light- to medium-bodied wine
with more immediate fruit than Cabernet Sauvignon and some
of the herbaceous odors evident in unripe Cabernet
Sauvignon.
CABERNET SAUVIGNON (Red) [cab-er-NAY
SO-vin-yon]
The undisputed king of red wines, Cabernet is a remarkably
steady and consistent performer throughout much of the
state. While it grows well in many appellations, in specific
appellations it is capable of rendering wines of uncommon
depth, richness, concentration and longevity. Bordeaux
has used the grape since the 18th century, always blending
it with Cabernet Franc, Merlot and sometimes a soupçon of
Petite Verdot. The Bordeaux model is built around not only
the desire to craft complex wines, but also the need to
ensure that different grape varieties ripen at different
intervals or to give a wine color, tannin or backbone.
Elsewhere in the world--and it is found
almost everywhere in the world--Cabernet Sauvignon is as
likely to be bottled on its own as in a blend. It mixes with
Sangiovese in Tuscany , Syrah in Australia and Provence ,
and Merlot and Cabernet Franc in South Africa , but flies
solo in some of Italy 's super-Tuscans. In the United
States., it's unlikely any region will surpass Napa Valley
's high-quality Cabernets and Cabernet blends. Through most
of the grape's history in California (which dates to the
1800s), the best Cabernets have been 100 percent Cabernet.
Since the late 1970s, many vintners have turned to the
Bordeaux model and blended smaller portions of Merlot,
Cabernet Franc, Malbec and Petite Verdot into their
Cabernets. The case for blending is still under review, but
clearly there are successes. On the other hand, many U.S.
producers are shifting back to higher percentages of
Cabernet, having found that blending doesn't add complexity
and that Cabernet on its own has a stronger character. At
its best, unblended Cabernet produces wines of great
intensity and depth of flavor. Its classic flavors are
currant, plum, black cherry and spice. It can also be marked
by herb, olive, mint, tobacco, cedar and anise, and ripe,
jammy notes. In warmer areas, it can be supple and elegant;
in cooler areas, it can be marked by pronounced vegetal,
bell pepper, oregano and tar flavors (a late ripener, it
can't always be relied on in cool areas, which is why
Germany, for example, has never succumbed to the lure). It
can also be very tannic if that is a feature of the desired
style. The best Cabernets start out dark purple-ruby in
color, with firm acidity, a full body, great intensity,
concentrated flavors and firm tannins. Cabernet has an
affinity for oak and usually spends 15 to 30 months in new
or used French or American barrels, a process that, when
properly executed imparts a woody, toasty cedar or vanilla
flavor to the wine while slowly oxidizing it and softening
the tannins. Microclimates are a major factor in the weight
and intensity of the Cabernets. Winemakers also influence
the style as they can extract high levels of tannin and
heavily oak their wines.
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 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.
D
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".
E
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".
F
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.
G
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.
H
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).
I
J
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.
K
L
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.
M
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.
N
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).
O
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".
P
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.
Q
R
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.
S
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").
T
TANNIN
A naturally occurring substance in grape skins, 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.
U
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.
V
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".
VOLATILE
Powerful, attack aroma. Usually denotes high level of
acidity, alcohol and/or other flavor faults.
W
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".
X
Y
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.
Z
