There are many terms used in the wine industry to describe the process of making and consuming of wine that are a bit unusual. For instance, if I described my glass of wine as having good legs I do not mean it is about to run away from me. Have you ever read a wine review, even one of mine, and thought to yourself what do these terms actually mean? Fear not, because I have developed a glossary list of commonly used terms to describe what is in your glass. Master these terms and you will be sure to impress your friends the next time you grab some vino together.
Astringency: A lip-puckering sensation caused by sharp acidity and tannin. A wine's astringent quality often diminishes as the wine ages.
Big: An adjective used to describe a full-bodied wine; powerful in aroma, flavor and alcohol. Such wines are also said to be chewy.
Body: The weight and texture of a wine. Glycerine is the component of wine most responsible for body.
Bouquet/Nose: Terms to describe the collection of different aromas within a wine.
Breathe: A term for "aerating" a wine. Exposing wine to air to allow it complete its evolution before drinking.
Corked: An unpleasant smell and/or taste given to a wine by a bad cork.
Fortified Wine: Wines with alcohol added. Port, Sherry, Madeira and Marsala are all examples.
Grip: A function of tannin. The slightly bitter and dry taste of moderate tannin seems to give other flavors "traction" in the mouth. Young red wines with a lot of tannin may have too much grip.
Legs: Traces of oiliness left in the glass by a wine with at least average amounts of alcohol, sugar and glycerine. The more alcohol, sugar and glycerine, the bigger the legs.
Magnum: A bottle size of 1.5 liters. Bigger than a normal size of 750 ml.
Oxidation: An alteration wines undergo after exposure to oxygen. Some exposure to oxygen is good for the wine and its flavors. Too much oxygen exposure leads to the wine turning into vinegar.
Round: Describes a wine with balance and harmony among its various components: fruitiness, acidity, alcohol, tannin, glycerine and sweetness.
Sec: The literal translation means "dry." In terms of champagne, it means noticeably sweet.
Sediment: The remains found at the bottom of a bottle of red wine, which comes from the wine itself. The older the wine, the more sediment is likely to be found.
Tannin: A natural component found to varying degrees in the skins, seeds and stems of grapes. It is most prominent in red wines and plays a major component in their structure. In young reds, it creates a dry, puckering sensation. Tannin mellows with bottle ageing.
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