appendix of wine terms from the book how to host a wine tasting party

8/13/2019 Appendix of wine terms from the book How to Host a Wine Tasting Party

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ACID a taste component of wine that gives wine its lively and fresh character.

ACIDIC a term used to describe high levels of acid in wines, usually wines that

are tart and sharp.

AERATING the action of exposing wine to oxygen in order to release thearomas and flavors. Swirling wine in a glass and decanting are the main ways of

aerating a wine.

APPELLATION a delimited zone that specifies certain rules and regulations

which all winemakers in that appellation must follow. Every major wine-producing

country has an appellation system that helps to classify and differentiate its wines.

Appellations guarantee that wines bearing certain appellations come from thosezones and abide by the rules therein.

AROMA the smell and fragrance of a wine.

AUSTERE a term used to describe wine with astringent tannins and high in

acid, yet lacking body and roundness.

BALANCE a positive term used to express the equal proportions of certain

characteristics of wine, usually referring to alcohol, tannin, acidity, fruitiness,

and bitterness.

appendix ii

wineterms
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BIG a term used to describe a wine that has lots of power, color, fruit,

and/or alcohol.

BLENDING a winemaking practice that involves using numerous wines

to make a desired finished product. Grapes are usually picked and fermented

separately before being blended.

BODY a term used to describe the color and texture of wine. The three terms

most often used are light-bodied, medium-bodied, and full-bodied.

BOUQUET the collection of aromas and scents that a wine emits.

BREATHE to expose wine to air so that it is more approachable. In the absence

of oxygen, wines can be muted and closed.

CHEWY a term used to describe wines with powerful tannins, which leave a

gripping and astringent mouth feel.

CLOSED a term used to describe young, undeveloped red wines with little

aroma and flavor. Breathing can sometimes help open up the wine.

CLOUDY a term used to describe a wines dull and hazy appearance. In some

cases, a cloudy wine is a negative quality due to a winemaking flaw; at other times,

a cloudy wine is a result of non-filtration.

COMPLEX a positive term used to describe a wines combination of elegance,

richness, alcohol, acidity, balance, and flavor.

CORKED a term used for wine affected by cork taint. Corked wines exhibit

aromas of damp mold and musty characters.

CRISP a term used to describe wine that is light, sharp, refreshing, and clean.

DECANTING transferring a wine from its bottle to another bottle or container.

This is done to separate the wine from any sediment that forms as a result of aging

and also to help the wine breath.


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DRY a term used to describe wine with no perceptible flavor of sugar or

sweetness. If all the sugar in grape juice is fermented into alcohol, then the wine is

deemed dry, regardless if the wine tastes fruity or juicy.

EARTHY aroma or flavor reminiscent of rich, damp soil. It is usually a positive

attribute of wine, but can be a negative if it is too pronounced.

ELEGANT a positive term for a wine that is refined, balanced, and appealing.

EXTRACT a term used to describe the richness, depth, concentration, and

flavor of the fruit qualities in a wine. High extract wines are usually rich and full-

bodied.

EXTRA DRY a misleading term used to describe sparkling wines that are off-

dry to slightly sweet.

FINISH the aftertaste or final sensations that linger in the mouth after the wine

is tasted. High-quality wines have long and complex finishes.

FLABBY a term used to describe wine that lacks acidity and tastes overly rich

and weighty.

FLAT a negative term for wine that tastes dull and weak due to a lack of acidity

and structure. It is also used to describe a sparkling wine that has lost

its carbonation.

FLESHY a term used to describe a wine that has balanced texture, extract, and

tannin and induces a sensation like biting into a ripe apple, plum, or other fruit.

FLINTY an aroma or flavor descriptor of flint striking rocks or steel.

Usually used to describe white wines that originate in certain limestone and

gravel-rich soils.


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FRUITY a term used to describe wines that offer aromas and flavors of fruits

such as apples, pears, peaches, plums, and berries.

FULLBODIED a term used to describe wine that is rich, opulent, and deep in

color and flavor.

GRASSY a term used to describe wine that emits aromas of freshly cut grass,

typical of Sauvignon Blanc.

HAZY a term used to describe wines that are cloudy or not clear due to a lack

of filtration.

HERBACEOUS a term used to describe the aroma of herbs in a wine, such as

oregano, rosemary, basil, or mint. It is usually a positive attribute. If the aromas are

pungent and strong, the wines are described as being vegetal.

INTENSITY refers to the concentration of color in a wine. Softer and lighter

wines are said to have a pale intensity, while darker and more opaque-colored

wines have a dark intensity.

LIGHTBODIED a term used to express wine that is light, soft, and easy-

going, and lacking heavy sensations of fruit, flavor, alcohol, and so on.

MATURE a term used to describe perfectly-aged wines that are neither too

young nor too old. It is a positive term when applied to older wines that display

balanced aromas and flavors.

MEATY a term for wine that displays aromas and flavors of savory meat, bacon,

cowhide, and leather.

MOUTHFEEL the feel of a wines texture and flavor in ones mouth.

Elements in a wine that contribute to mouthfeel are acidity, alcohol, tannin,bitterness, and sugar. Common terms to describe mouthfeel are rough, soft,

powerful, silky, and smooth.


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NEW WORLD a term applied to non-European winemaking countries, which,

on average, have younger wine cultures than European countries. The United

States, Australia, New Zealand, South Africa, Argentina, and Chile are examplesof New World countries. New World is also used to characterize wines that have

high extract made by ultra-modern winemaking techniques. This characterization

is unfounded because not all producers in New World countries produce wines in

this style.

NOSE a general term used to describe a wines aroma.

NUTTY a term used for wines that display aromas or flavors of any nut,

including almonds, walnuts, peanuts, etc.

OAKY a term used to describe the aromas and flavors imparted to a wine by

oak barrels and casks. The specific flavors vary depending upon the origin of the

oak barrels, but some of the more universal terms are toasty, smoky, caramel, dill,

coconut, charred, burnt, lumber, and woody or woodsy.

OFFDRY a term used to identify and label wines that have the slightest hint

of sweetness.

OLD WORLD a term applied to European winemaking countries, which on

average have older wine cultures than other wine-producing countries. France,

Spain, Italy, Germany, Austria, and Portugal are examples of Old World countries.Old World is also used to characterize wines that have low extract made by

traditional wine making methods. This characterization is unfounded because not

all producers in Old World countries produce wines in this style.

OXIDIZED refers to wines that have been exposed to air for a prolonged period

of time. The color is usually brownish and smells like nuts and damp fruits. Also

called sherry-like or maderized.

PEPPERY a term used to describe wine that displays flavors or aromas of spice.


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RACY a term used to describe wine that is light in body and highly acidic.

RAISINY a term used to describe wine with aromas and flavors of prunes, dates,

or other dried fruits.

RIPE a term used to describe wine that has the flavor and aroma of juicy, ripe

fruits.

ROBUST a term used to describe wine that is round, big, and powerful.

ROUND a term used to describe wine that has a smooth and well-balancedvelvety texture.

ROUGH a term used to describe wine that is tannic and coarse.

SMOKY a term used to describe wine that has a smoky flavor and aroma,

usually due to the soil where the grapes were grown or to any oak barrels that were

used in the process of making the wine.

SPICY a term used to describe wine with spicy and peppery notes.

STEMMY a term that describes wine with bitter, vegetal, and astringent flavors

and textures, usually resulting from extended contact with the grape stems and

skins during maceration. Also called stalky.

SUPPLE a term used to describe wines that are well balanced with pleasing

qualities such as ripe fruit flavors and gentle, velvety tannins.

TABLE WINE a general term for any still wine with an alcohol content ranging

between 7 and 14 percent.

TANNIN

a substance found in the skins, stems, and pits of grapes. When thejuice macerates with the skins prior to or during fermentation, the tannin leeches

into the finished wine. Tannin is characterized by astringent and chewy sensations

felt between the cheek and the gums. Tannin is also found in oak barrels.


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THIN a term used to describe wine lacking in body and structure.

TOASTY a term used to describe wine with the aroma and flavors of crispy toast

and breadcrumbs. It is the result of oak barrel maturation, especially when the

staves of the barrel were significantly charred before the barrel was constructed.

VANILLA refers to a wine that displays aromas and flavors of vanilla and cream,

resulting from oak barrel maturation, typically French oak barrels.

VARIETAL a wine made from just one type of grape, sometimes called a

mono-varietal wine.

VARIETY a type of grape within one grape species.

VEGETAL a term used to describe a wine with green and earthy aromas

and flavors.

VELVETY a term used to describe wine that is smooth and silky and low in acidand tannin.


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appendix of wine terms from the book how to host a wine tasting party

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