|
This information
is taken from www.winespectator.com.
--Excerpted from James Laube's book, California Wine.
A
B C D E
F G H I J K L
M N O P Q R S
T U V W X Y Z
ACID
A compound present in all grapes and an essential component of wine
that preserves it, enlivens and shapes its flavors and helps prolong
its aftertaste. There are four major kinds of acids--tartaric, malic,
lactic and citric--found in wine. Acid is identifiable by the crisp,
sharp character it imparts to a wine.
AROMA
Traditionally defined as the smell that wine acquires
from the grapes and from fermentation. Now it more commonly means the
wine's total smell, including changes that resulted from oak aging or
that occurred in the bottle--good or bad. "Bouquet" has a similar meaning.
BARREL FERMENTED
Denotes wine that has been fermented in small casks (usually 55-gallon
oak barrels) instead of larger tanks. Advocates believe that barrel
fermentation contributes greater harmony between the oak and the wine,
increases body and adds complexity, texture and flavor to certain wine
types. Its liabilities are that more labor is required and greater risks
are involved. It is mainly used for whites.
BITTER
Describes one of the four basic tastes (along with sour, salty and sweet).
Some grapes--notably GewŸrztraminer and Muscat--often have a noticeable
bitter edge to their flavors. Another source of bitterness is tannin
or stems. If the bitter quality dominates the wine's flavor or aftertaste,
it is considered a fault. In sweet wines a trace of bitterness may complement
the flavors. In young red wines it can be a warning signal, as bitterness
doesn't always dissipate with age. Normally, a fine, mature wine should
not be bitter on the palate.
BLANC DE BLANCS
"White of whites," meaning a white wine made of white grapes, such as
Champagne made of Chardonnay.
BODY
The impression of weight or fullness on the palate; usually the result
of a combination of glycerin, alcohol and sugar. Commonly expressed
as full-bodied, medium-bodied or medium-weight, or light-bodied.
BOUQUET
The smell that a wine develops after it has been bottled and aged. Most
appropriate for mature wines that have developed complex flavors beyond
basic young fruit and oak aromas.
BRIGHT
Used for fresh, ripe, zesty, lively young wines with vivid, focused
flavors.
BUTTERY
Indicates the smell of melted butter or toasty oak. Also a reference
to texture, as in "a rich, buttery Chardonnay."
CEDARY
Denotes the smell of cedar wood associated with mature Cabernet Sauvignon
and Cabernet blends aged in French or American oak.
CLEAN
Fresh on the palate and free of any off-taste. Does not necessarily
imply good quality.
COMPLEXITY
An element in all great wines and many very good ones; a combination
of richness, depth, flavor intensity, focus, balance, harmony and finesse.
DELICATE
Used to describe light- to medium-weight wines with good flavors. A
desirable quality in wines such as Pinot Noir or Riesling.
DEPTH
Describes the complexity and concentration of flavors in a wine, as
in a wine with excellent or uncommon depth. Opposite of shallow.
DRY
Having no perceptible taste of sugar. Most wine tasters begin to perceive
sugar at levels of 0.5 percent to 0.7 percent.
EARTHY
Used to describe both positive and negative attributes in wine. At its
best, a pleasant, clean quality that adds complexity to aroma and flavors.
The flip side is a funky, barnyardy character that borders on or crosses
into dirtiness.
ELEGANT
Used to describe wines of grace, balance and beauty.
EXTRA-DRY
A common Champagne term not to be taken literally. Most Champagnes so
labeled are sweet.
EXTRACT
Richness and depth of concentration of fruit in a wine. Usually a positive
quality, although high extract wine can also be highly tannic.
FINISH
The key to judging a wine's quality is finish, also called aftertaste--a
measure of the taste or flavors that linger in the mouth after the wine
is tasted. Great wines have rich, long, complex finishes.
FLORAL (also
FLOWERY)
Literally, having the characteristic aromas of flowers. Mostly associated
with white wines.
FRESH
Having a lively, clean and fruity character. An essential for young
wines.
FRUITY
Having the aroma and taste of fruit or fruits.
GRACEFUL
Describes a wine that is harmonious and pleasing in a subtle way.
GRASSY
A signature descriptor for Sauvignon Blanc and a pleasant one unless
overbearing and pungent.
HEARTY
Used to describe the full, warm, sometimes rustic qualities found in
red wines with high alcohol.
HERBACEOUS
Denotes the taste and smell of herbs in a wine. A plus in many wines
such as Sauvignon Blanc, and to a lesser extent Merlot and Cabernet.
Herbal is a synonym.
LIVELY
Describes wines that are fresh and fruity, bright and vivacious.
NOSE
The character of a wine as determined by the olfactory sense. Also called
aroma; includes bouquet.
NUTTY
Used to describe oxidized wines. Often a flaw, but when it's close to
an oaky flavor it can be a plus.
OAKY
Describes the aroma or taste quality imparted to a wine by the oak barrels
or casks in which it was aged. Can be either positive or negative. The
terms toasty, vanilla, dill, cedary and smoky indicate the desirable
qualities of oak; charred, burnt, green cedar, lumber and plywood describe
its unpleasant side.
RICH
Wines with generous, full, pleasant flavors, usually sweet and round
in nature, are described as rich. In dry wines, richness may be supplied
by high alcohol and glycerin, by complex flavors and by an oaky vanilla
character. Decidedly sweet wines are also described as rich when the
sweetness is backed up by fruity, ripe flavors.
SMOKY
Usually an oak barrel byproduct, a smoky quality can add flavor and
aromatic complexity to wines.
SPICY
A descriptor for many wines, indicating the presence of spice flavors
such as anise, cinnamon, cloves, mint and pepper which are often present
in complex wines.
STRUCTURE
The interaction of elements such as acid, tannin, glycerin, alcohol
and body as it relates to a wine's texture and mouthfeel. Usually preceded
by a modifier, as in "firm structure" or "lacking in structure."
TANNIN
The mouth-puckering substance--found mostly in red wines--that is derived
primarily from grape skins, seeds and stems, but also from oak barrels.
Tannin acts as a natural preservative that helps wine age and develop.
TOASTY
Describes a flavor derived from the oak barrels in which wines are aged.
Also, a character that sometimes develops in sparkling wines.
VEGETAL
Some wines contain elements in their smell and taste which are reminiscent
of plants and vegetables. In Cabernet Sauvignon a small amount of this
vegetal quality is said to be part of varietal character. But when the
vegetal element takes over, or when it shows up in wines in which it
does not belong, those wines are considered flawed. Wine scientists
have been able to identify the chemical constituent that makes wines
smell like asparagus and bell peppers.
VINTNER
Translates as wine merchant, but generally indicates a wine producer/or
winery proprietor.
|
|
