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WINE Terminology
- Acidic
- Tartness/sourness.
- Aroma
- Smell of a young wine.
- Balance
- When sugar, acid and alcohol complement each other.
- Body
- Weight or fullness of the wine.
- Bouquet
- Smell of an aged (processed) wine.
- Brix
- Percentage of sugar in grape juice measured by a hydrometer.
- Caramelized
- Honey, butterscotch, chocolate.
- Chewy
- Wines with a lot of tannin and flavor.
- Clean
- Wines with no chemical characteristics and direct flavor.
- Decanting
- Process of pouring wine from bottle to a carafe to separate sediment from wine.
- Dry
- .0%-.9% residual sugar.
- Earthy
- Dusty, mushroom.
- Fat
- A heavy wine, can imply richness.
- Fermentation, primary
- Action of yeast enzymes consuming and turning sugar into alcohol. Can be stopped by sulfur dioxide, pasteurization or reducing temperature.
- Finish
- Last impression of a wine in your mouth.
- Fruity
- Citrus, berry, tropical fruit, dried fruit.
- Herbaceous
- Fresh grass, tea, hay, straw, green beans, asparagus and green olive.
- Jammy
- Big, sweetish wines, typically reds.
- Lees
- Sediment that falls to the bottom of wine tanks and barrels.
- Legs
- Drops that roll down sides of glass when swirled.
- Length
- The way a good finish can evolve after swallowing.
- Must
- Grape skins, seeds, stems and juice just after crush.
- Nose
- Term used for the bouquet and aroma of wine.
- Plummy
- Big, round, ripe reds.
- Residual Sugar
- Sugar left in wine after fermentation and bottling.
- Riddling
- The gradual turning of bottles each day until they are almost upside down, a step of the Champagne-making process.
- Secondary (or malolactic)
- Conversion of malic acid in wine to lactic acid through action of lactic acid bacteria. Reduces total acidity improving many reds and adding complexity.
- Smoky
- Characteristic associated with heavily oaked wines.
- Spicy
- Cinnamon, cloves, black pepper, and licorice.
- Tannin
- Natural compound from skins and stems of grapes, also found in woods that wine is aged in.
- Varietal Wine
- Wine that is labeled with a predominant grape, in Oregon must consist of 90% of that grape.
- Vinification
- Process of turning grapes into wine.
- Vintage
- The year grapes were harvested.
- Wood
- Vanilla, pine, cedar, and oak.
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