Wine 101 Part 2: Wine Terminology Basics
For many, the world of wine can be an intimidating realm filled with an extensive vocabulary.
From “decanter” to “terroir”, gaining a better understanding of wine terminology and its use can enhance your appreciation of wine. Let’s uncork the secrets of the world of wine and delve into the key terms. You’ll be a sommelier in no time!
Mastering the terminology of the world of wine not only enhances your enjoyment of wine generally but also empowers you to be able to confidently order wines that align with your personal preferences and tastes, enriching every sip of your drinking experience.
1. Varietal: The grape variety from which the wine is made. Varietals like Cabernet Sauvignon, Chardonnay, or Pinot Noir define the primary grape used in crafting the wine.
2. Terroir: The combination of soil, climate, and environment where grapes are grown. It influences the character and flavour profile of the wine, making each bottle unique to its terroir.
3. Tannins: The chemical compounds, typically found in the stems and skins of grapes, that give wine structure. Tannins are one of the elements responsible for drying your mouth out after drinking a strong wine, especially a red wine. Not to be confused with dryness, tannins add astringency and complexity to a wine. It’s important to note that tannins are not unique to wine- tannins are present in a variety of different foods and beverages, such as especially dark chocolates and strong black tea.
4. Acidity: The tartness or crispness perceived in a wine due to its level of acidity. It brings balance and freshness to the wine, enhancing its overall taste.
5. Oak Aging: Refers to the period during which wine is stored in oak barrels. This process imparts flavors like vanilla, spice, or caramel, and adds complexity to the wine.
6. Body: The weight and texture of a wine in the mouth. Wines are often described as light-bodied, medium-bodied, or full-bodied based on their viscosity and mouthfeel. Imagine drinking skim milk as opposed to drinking cream.
7. Vintage: The year in which the grapes were harvested. Certain years may produce exceptional wines due to particular weather conditions, making the vintage a crucial factor in wine quality. Even the same wine will vary quite a bit depending on the year of harvest.
8. Sommelier: A trained wine professional responsible for curating wine lists, assisting with pairings, and providing expertise on all aspects of wine service.
9. Decanting: The process of pouring wine into a decanter to separate the sediment and allow the wine to breathe, enhancing its flavours and aromas.
10. Corked: A wine that is “corked” is a wine that has been contaminated by a chemical compound by the name of TCA, which can result in a musty aroma in the wine. It does not refer to a wine in which the cork has crumbled, as popular opinion suggests! The potential of a corked wine is the reason waiters and sommeliers offer you a taste of the bottle you purchase prior to pouring you a glass (it is not, as many believe, to see whether you enjoy the taste of the wine).
11. Nose: The nose of the wine refers to its aroma. Professional wine tasters and sommeliers note that the smell of a wine is just as important as the taste. This is why you often see people swirling their wine glasses to aerate and release the aromas in the wine.
12. Biodynamic: Biodynamic wine is made with a set of farming practices that views the farm or vineyard as an ecosystem in and of itself. It’s considered a step above an organic wine.
13. Old World vs New World: Old world wines are wines from Europe whereas new world wines are wines from outside of Europe.
14. Appellation: The appellation of a wine refers to the geographic origin of the wine. More specifically, a wine’s appellation is legally defined and protected to indicate a wine’s unique characteristics as reflected by the region or vineyard from which the grapes originate.
15. Dry vs. Sweet: Whether a wine is sweeter or drier depends on the level of residual sugar that is present in the wine after the production process. Wines that are dry tend to have very little or no residual sugar whereas sweet wines, of course, have a higher sugar content.
16. Finish: A wine’s finish refers to the taste and sensations that linger on your palate after swallowing the wine, not dissimilar to an after-taste.
17. Fermentation (in wine): Within the world of wine, fermentation refers to the process in which yeast aids in the fermenting process of the grape sugars into alcohol.
18. Tasting Notes: General descriptions of a wine's aroma, taste, and mouthfeel. Sommeliers and vineyards produce tasting notes for each and every wine produced.
19. Legs: The streaks that form on the inside of a wine glass after swirling. The legs can reveal much about the wine’s alcohol content, sugar content, and viscosity.
20. Structure: Refers to a wine's overall balance, including its acidity, tannins, and alcohol.
21. Complexity: “Complexity” refers to the layers of flavours and aromas in a wine, indicating depth and richness. The more complex a wine is, the more unique flavours and flavour combinations may be present in the wine.
22. Balance: “Balance” refers to the harmony between a wine's central components (acidity, tannins, fruitiness, alcohol). A balanced wine has a well-rounded taste and mouthfeel.
23. Oxidation: A wine oxidises when exposed to air. This can significantly alter the flavours and aromas of a wine, which is why it is crucial to cover or re-cork a wine after it has been opened rather than leaving it open.
24. Mouthfeel: The tactile sensations a wine creates in the mouth, such as smooth, velvety, or astringent.
25. Length: Refers to the duration of the wine's finish or aftertaste. How long does the flavour and mouthfeel of the wine linger on your palate afterwards?
We are sure that this run-down of common wine terms will be a big help the next time you’re ordering wine at a restaurant or wine bar. Understanding common terminology will open the door to a deeper appreciation of the world of wine, whether you’re a wine aficionado or a wine novice.