Wine 101

Terms & Lingo | Wine Aging | Wine Science | Food with Wine

Wine Terms and Wine Lingo

Learning some wine terminology is often the first step to increasing your wine knowledge. Use our list below to help you alon g as you encounter new wine lingo.

Acids
Acids give wine tartness. Several acids are in the grape before fermentation, and others arise afterward. Acids often make a wine seem "crisp" or "refreshing."

Appellation of Origin
You might see this phrase on a wine label. It denotes the place where most of the grapes used in the wine were grown. An appellation of origin can be the name of a country, state, county or geographic region. Federal regulations require that at least 75 percent of the grapes must be grown in the named appellation of origin.

Aroma
General descriptive term used for the smell of a wine...e.g. fruity,spicy,earthy

Astringency
The degree of astringency (how much a wine makes your mouth pucker) depends upon the amount of tannin a wine has absorbed from the skins and seeds of the grapes. A moderate amount of astringency is desirable-it creates a lovely flavor-in many red wine types.

Balance
A wine has balance when its elements are harmonious; when no one part dominates. Acid should balance against sweetness; fruit should balance against oak and tannin; alcohol balances against acid and flavor.

Berrylike
D escribes a wine with a distinct fruity character such as cherry,blackberry,and black current.

Body
It's all about how thin or thick the wine feels in your mouth. "Light body" connotes a thin feeling in your mouth. "Medium body" means that a wine is full-flavored, without being too heavy. "Heavy body" means the wine has a robust, round, and very rich feel.

Bouquet
Smells that result from a wine's aging process. Bouquet can also describe a wine's overall smell.

Brix
A standardized scale to measure the sugar content in grapes before fermentation. Most table wines are harvested between 19 degrees and 25 degrees Brix.

Cellar
A storehouse or storeroom used specifically for holding wine. Long ago, wine was best kept in underground cellars. Modern methods of insulation and temperature control have transformed the job of storing wine making it possible for wine "cellars" to be above ground as well. Wine is best stored horizontally in a dark place with minimal temperature fluctuation. The optimal temperature for storing most wines is between 45°F and 65°F. 

Complex
Describes a wine that is multidemensional in terms of flavor,aroma ,etc.

Crisp
A lively sensation on the palate,similar to tartness,typical of wines high in acidity

D.O.C
Abbreviation for the Italian "Denominazione di Origine Controllata." This name on a label means the wine was grown and produced within a certain limited area in a regulated way (specific grape varieties used, growing method, winemaking method, aging, etc.). Various regulations and standards for each Italian D.O.C. are determined by producers within that zone, with oversight from Italy's national wine committee.

D.O.C.G.
Similar to D.O.C., with the "G" standing for "Garantita" or Guaranteed. This certification is also administered by the local producers, but is even more strict than the D.O.C. Traditionally considered the best of the best, the D.O.C.G. classification is reserved for a small portion of all wines from Italy.

Fermentation
This is the way in which grape sugar is converted to ethyl alcohol and carbon dioxide, thereby converting grape juice into wine.

Finish
The finish is the overall taste that remains in your mouth after you've swallowed the wine; it's the length and pleasantness of the aftertaste. A well-balanced, full-bodied wine usually has a long finish, while a well-balanced, light-bodied wine has a shorter finish.

Fruity
Characteristic of a sweetness, richness and body coming from ripe grapes. specific fruits (apples,apricots,raspberries) are often used in the description.

Legs
You've seen them-the drops of wine that creep down the side of the wine glass. A higher alcohol content means thinner legs flow back into the wine after you swirl the glass.

Malolactic Fermentation
Also called "secondary fermentation." The sharp malic acid in wine converts to lactic acid and carbon dioxide, thereby decreasing tartness and creating buttery aromas.

Mouthfeel
The various sensations - thick or thin, round or lean - a wine can create while in the mouth.

Nose
Many wine lovers prefer to say nose, but what they actually mean is the smell or aroma of the wine. The nose of a wine is best sensed by smell just after you swirl the wine in your glass. Check out How to taste a wine to learn more about the classical process of wine tasting.

Oaky
The aroma derived directly from oak barrel aging and usually described as vanilla like

Residual Sugar
Often referred to as RS, it is a measure of the amount of sugar remaining in the wine after fermentation stops. RS is usually measured in grams of sugar per liter or milliliter of wine, and it indicates how sweet or dry a wine is.

Sommelier
(So-mel-YAY) The French word for wine steward. Many fine restaurants have a Sommelier to assist guests in Choosing a wine from the menu.

Spicy
Common spice aromas found in wine include cinnamon,cloves,anise and black pepper.

Tannins
Naturally occurring substances found mostly in grape skins, seeds and stems. They can give young wines a mouth-puckering bitterness and astringency, but some tannins are desirable in red wines to give them structure.

Varietal
The varieties of grape from which the wine was made. You might be familiar with many of these: Cabernet Sauvignon, Chardonnay, Pinot Grigio, Pinot Noir, Merlot and Shiraz.

Vintage
The year in which the grapes used to make the wine were harvested.

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Wine Aging

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The Science Behind the Grape

There have been many studies and researches into the grape and its affect on the human body. Concord grapes are known to contain high concentrations of antioxidents and also an anti inflamatory ingredient good for blood circulation.
Patients with a bad cardiac history have often been advised to drink a glass of red wine daily to prevent clotting and heart related diseases. Grapes are also rich in antioxidants such as anthocyanins, flavones, geraniol, linalol, nerol and tannins. It is these antioxidants that scientists believe are responsible for protecting the body against many forms of cancer. Red grapes, in particular, contain a compound called resveratol, which has been demonstrated to reduce cholesterol and protect the heart. Fresh grape skin contains between 50 to 100 micrograms of resveratol per gram, depending on the variety of grape. 

In particular, a single serving of grapes offers you 176 milligrams of potassium and 13 milligrams of calcium. Potassium and calcium are both important in transmitting nerve impulses and are therefore necessary to maintain efficient nervous system function. A serving of grapes will also provide you with 9 milligrams of phosphorus, which is an integral part of nucleic acids – the building blocks of genetic material. Magnesium is also present in grapes, with a cup of grapes containing 4.6mg. This mineral is important for muscle contractions. There are trace amounts of iron and selenium in a serve of grapes – approximately 0.4 milligrams and 0.3 milligrams, respectively. Small amounts of zinc, manganese and copper can also be found in grapes.

How a vintage becomes great

The vintage of a wine and whether it is a good year or not depend on a list of varibles.  The weather plays a major role in the development of the grapes. Rainfall, Temperature, Daily sunshine all play a role in making a great vintage. Colder environments create a higher sugar concentration in grapes and so most really good dessert wines are generally from colder countries. The soil also is a key factor to growing good grapes.  The vitamin and mineral content of the soil is important as well as when the grapes are harvested. 

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Food with Wine (Food Paring)

Red Wines

Cabernet based wines and red bordeaux-leg or rack of lamb roast,shoulder or saddle of roast lamb,porterhouse steak, ny steak,rib eye,filet mignon,roast duck

Merlot(st. emilion/Pomerol)- beef and venison,grilled top sirloin steak,roast or grilled chicken.  Avoid too much garlic or cream sauces

Pinot Noir (burgundy)- roast chicken,partridge,hare,roasted goose or duck,grilled tuna,salmon,beef bourgignon

Syrahs/Shiraz - Roast pork and chicken, birds, bbq, pizza

Sangiovese ( Chianti)- Roast pork,chicken,pasta,risotto,grilled vegetables,italian sausage,pizza

Zinfandel (primitivo)- Gourmet hamburgers,marinated spare ribs, pot roast, grilled chicken,vegetables

Grenache(cote du rhone,chateauneuf-du-pape)-fruit,grilled meat,poultry and vegetables

Malbec- Steak, turkey,lasagna,mexican food (mole, chorrizo)

White zinfandel/white merlot- Seafood salads,pasta, vegetables,

White Wines

Chardonnay (chablis)-whitefish,steamed sole,flounder,halibut,cod,salmon,scallops,lobster,roast or veal

White Riesling (Rhein)Gewurztraminer(alsace)- Sushi,smoked salmon,grilled pork loin,sausage

Sauvignon Blanc,Fume Blanc- Fish,shrimp,prawns,steamed shellfish,calamari,fresh oysters

Chenin Blanc-Shrimp,grilled trout, sashimi or sushi,shellfish

Pinot Grigio-Pasta,scampi,veal parmigiana or scaloppine.

Sparkling wines(champagne)- Cavier,freash oysters,lobster

Ice wines- dessert, sweet cakes,breads

Things to remember when dining:

• White wine before red
• Light bodied before full bodied
• Good wine before great
• Young before old
• Dry before sweet
• Rinse the mouth with water to clean the palate before another wine
• If dish has wine in its preparation then drink the same wine

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