1. Grape Variety - This is the year the grapes were harvested. If the vintage date appears on the label, at least 95% of the wine must be from that vintage. UNDERNEATH - This is the grape variety. If the variety is on the label, the wine must contain at least 75% of the named grape, though many wineries use 100%. Vintage -
2. Name of the Winery or brand name.
3. Wine Region - This tells you where the grapes came from. If the specific wine region or "American Viticultural Area" like Napa is on the label, at least 85% of the grapes must come from that region. If the wine is labeled by county, such as Mendocino County, a minimum of 75% of the grapes must come from that county. Even if the wine region on the label is simply "California," as in many well-priced wines, you can be assured that 100% of the grapes are from California.
4. Vineyard - Sometimes you'll see the name of a specific vineyard on the label, which indicates that a minimum of 95% of the grapes came from one particular vineyard.
5. "Produced and Bottled By" indicates that the wine producer also is the bottler of the wine, and "Estate Bottled," means the wine was also made from grapes grown on the producer's property.
6. Winemaking Information - Optional terms like "barrel fermented," "sur lie," and "oak aged" provide more clues about the style and flavor of the bottle. All of these terms point to a toasty, oaky, and more complex wine. Special tip: Some winemakers include their tasting notes and food recommendations on the back label.
7. Location of Bottler - The location of the producer or bottler will also appear on this line
8. Alcohol by Volume - In a table wine, the alcohol level ranges from 8.5-14%, give or take a small percentage.
9. Bottle Size - The volume of the bottle contents. 750 ml is a standard size bottle and is the equivalent of 25.4 ounces, or about five glasses or wine.
Wine Definitions: Basic
Acidity: Describes a tart or sour taste in the mouth when total acidity of the wine is high. "Tart" and "twangy" are two descriptors for acidity.
Aftertaste: The taste or flavours that linger in the mouth after the wine is tasted, spit or swallowed. May be "harsh," "hot," "soft," "lingering," "short," "smooth," or nonexistent. See also 'Finish.'
Aroma: Usually refers to the particular smell of the grape variety, i.e., "appley," "raisiny," "fresh" or "tired."
Body: The weight of wine in your mouth; commonly expressed as full-bodied, medium-bodied or medium-weight, or light-bodied.
Bouquet: A tasting term used to describe the smell of the wine as it matures in the bottle.
Finish: The taste that remains in the mouth after swallowing. A long finish indicates a wine of good quality.
Legs: The viscous droplets that form and ease down the sides of the glass when the wine is swirled.
Length: The amount of time the sensations of taste and aroma persist after swallowing.
Mouthfeel: How a wine feels in the mouth and against the tongue.
Nose: See 'Aroma'
Palate: The feel and taste of wine in the mouth.
Quaffer: A wine to drink (not sip).
Wine Definitions: Character
Acrid: Describes a wine with overly pronounced acidity. This is often apparent in cheap red wines.
Assertive: Upfront, forward.
Attractive: A lighter style, fresh, easy to drink wine.
Balanced: Indicates that the fruit, acid, wood flavours are in the right proportion. A wine is well balanced when none of those characteristics dominates. Wine not in balance may be "acidic," "cloying," "flat" or "harsh."
Big: A wine that is full-bodied, rich and slightly alcoholic tasting.
Character: A wine with top-notch distinguishing qualities.
Crisp: Denotes a fresh, young, wine with good acidity.
Cutting Edge: Stylistic, hip.
Closed: Describes wines that are concentrated and have character, but are shy in aroma or flavour.
Complete: A full-bodied wine rich in extracts with a pronounced finish.
Complex: Describes a wine that combines all flavour and taste components in almost miraculous harmony.
Delicate: Used to describe light- to medium-weight wines with good flavours.
Dense: Describes a wine that has concentrated aromas on the nose and palate, desirable in young wines.
Depth: Describes the complexity and concentration of flavours in a wine. Generally refers to a quality wine with subtle layers of flavour that go "deep." Opposite of 'Shallow.'
Developed: Refers to the maturity of a wine.
Elegant: Describes a wine of grace, balance and beauty.
Empty: Flavourless and uninteresting.
Fading: Describes a wine that is losing colour, fruit or flavour, usually as a result of age.
Flabby: Lacking acidity on the palate.
Flat: Having low acidity; the next stage after flabby; or refers to a sparkling wine that has lost its bubbles.
Full-Bodied: Fills the mouth. Opposite of 'thin-bodied.'
Graceful: Describes a wine that is subtly harmonious and pleasing.
Neutral: Describes a wine without outstanding characteristics, good or bad.
Pedestrian: Plain.
Potent: Describes a strong, intense, powerful wine.
Robust: Describes a full-bodied, intense and vigorous wine; possibly inflated.
Round: Describes a well-balanced wine in fruit, tannins and body.
Seductive: A wine that is appealing.
Short: Describes a wine that does not remain on the palate after swallowing.
Simple: Describes a wine with few characteristics that follow the initial impression. Not necessarily unfavourable; often describes an inexpensive, young wine.
Soft: Describes a wine with low acid/tannin, or alcohol content with little impact on the palate.
Supple: Describes a wine with well-balanced tannins and fruit characteristics.
Thin: Lacking body and depth.
Wine Definitions: Taste
Barnyardy: Smell of farm animals. Negative.
Bite: A marked degree of acidity or tannin. An acid grip in the finish should be more like a zestful tang and is tolerable only in a rich, full-bodied wine.
Bitter: One of the four basic tastes. Considered a fault if the bitterness dominates the flavour or aftertaste. A trace in sweet wines may complement the flavours. In young red wines it can be a warning signal, as bitterness doesn't always dissipate with age. A fine, mature wine should not be bitter on the palate.
Buttery: It refers to both flavour and texture or mouthfeel.
Chewy: Describes rich, heavy, tannic wines that are full-bodied.
Corked: The wine tastes of cork, it is unpleasant to smell and taste, slightly musty.
Dirty: Covers any and all foul, rank, off-putting smells that can occur in a wine, including those caused by bad barrels or corks. A sign of poor winemaking.
Earthy: Describes a wine that tastes of soil, most common in red wines. Can be used both positively (pleasant, clean quality adding complexity to aroma and flavour) and negatively (barnyardy character bordering on dirtiness).
Flinty: Describe the aroma or taste of some white wines; like the odour of flint striking steel.
Fruity: Describes any quality referring to the body and richness of a wine, i.e., "appley," "berrylike" or "herbaceous." Usually implies a little extra sweetness.
Grapey: Describes simple flavours and aromas associated with fresh table grapes.
Green: Tasting of un-ripe fruit. Not necessarily a bad thing, especially in a Riesling.
Heady: Used to describe the smell of a wine high in alcohol.
Herbaceous: The taste and smell of herbs.
Murky: Lacking brightness, turbid or swampy.
Musty: Having a mouldy smell.
Oaky: Describes the aroma and taste of oak.
Oxidized: Describes stale or 'off' wines.
Peppery: Describes the taste of pepper in a wine; sharper than 'Spicy.'
Perfumed: Refers to a delicate bouquet.
Smoky: Describes a subtle wood-smoke aroma.
Spicy: Describes the presence of spice flavours such as anise, cinnamon, cloves, mint and pepper, often present in complex wines.
Sweet: One of the four basic tastes. Describes the presence of residual sugar and/or glycerine.
Tannin: Describes a dry sensation, with flavours of leather and tea.
Tart: Sharp-tasting because of acidity. See also 'Acidic.'
Toasty: Describe a hint of the wooden barrel. Usually associated with dry white wines.
Velvety: Having rich flavour and a silky texture.
Zesty: A wine that's invigorating.
Vineyard Vocabulary
- An Introduction to "more" Language of Wine (Alphabetical)
Food Pairing: Salads, mild to spicy rice dishes, sushi, seafood and white meats.
Decant:
Decanting is pouring wine into a decorative container before serving. Decanting is typically only necessary for older wines or Ports, which contain sediment that can add bitterness to the wine. Wine decanters allow the wine to breathe and may improve the flavour of older red wines. Younger wines also benefit from the aeration and rest that decanting provides. But a wine decanter can also be used simply for aesthetic reasons.
Before decanting a wine that contains sediment let the bottle rest upright allowing any sediment to sink to the bottom. Then slowing pour the wine into the decanter keeping the bottle angled to prevent any sediment from making its way into the wine decanter. The wine can be poured through cheesecloth to help filter out any wayward particles. Decanting wine should be done out of the guests' sight.
Malbec:
Originating from the Bordeaux region of France, this grape is among the "big six" for red wine grapes. However, its fame and fortune often end there. In France it is generally a grape used for blending, with very little vine being devoted to its improvement or success. The story in Argentina is quite the opposite. Malbec has found renewed acclaim and initial glory in the sun-drenched climate of Argentina. This is Argentina's signature grape and it is quickly making a new name for itself with red wine lovers.
Organic: Refers to wines that have at least 95% of their ingredients from certified organic sources.
Pinot Blanc:
Typically a medium-dry to dry white wine originally from the Alsace region of France. Generally oak is not used in the maturation process of Pinot Blanc. Flavor Profile: Pinot Blanc is a lighter flavored white wine with citrus, melon, pear, apricot and perhaps smokey or mineral undertones combined with characteristic high acidity.Food Pairings: Seafood, light-flavored meats, light-medium sauces and mild-flavored cheese choices.
Pinot Noir Wines:
Pinot Noir may be the toughest grape to grow, but the effort is well worth the investment. It is a fickle grape that demands optimum growing conditions, demanding warm days consistently supported by cool evenings. Pinot Noir is a lighter colored and flavored red wine.
Flavor Profile: It’s flavors are reminiscent of sweet red berries, plums, tomatoes, cherries and at times a notable earthy or wood-like flavor, depending on specific growing conditions.
Food Pairing: Pinot Noir is well-suited to pair with poultry, beef, fish, ham, lamb and pork. It will play well with creamy sauces, spicy seasonings and may just be one of the world's most versatile food wines.
Riesling Wines:
Riesling wines originated in Germany’s Rhein and Mosel river valleys, it was here that this white grape gained its tenacious foothold in today’s modern white wine market. A riesling can span a broad range of styles, being produced in both dry and sweet variations.
Flavor Profile: Aromas lean towards the fruity-side with apple, peach and pear standing at the forefront mixed with delicate floral undertones. Rieslings tend to pick up flavoring from the mineral content in the soils they are grown in, making it common for hints of slate or stone to make their way into the aroma and flavor of Riesling wines.Food Pairings: Appetizers to desserts, pork, poultry or fish. Rieslings are also able to handle the spice and zest of favored Asian foods.
Sauvignon Blanc:
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The temperature at which a wine is served has an immense impact on its taste. Serving wine cool will mask some imperfections—good for young or cheap wine—while a warmer wine temperature allows expression of the wine's characteristics—best with an older or more expensive wine.
A bottle of wine will cool 2 °C (4 °F) for every ten minutes in the refrigerator, and will warm at about this same rate when removed from the refrigerator and left at room temperature—the temperature of the room will affect the speed with which the wine warms up. If you need to chill a bottle of wine in a hurry, 35 minutes in the freezer will do the trick.
As important as wine serving temperatures is the type of wine glasses in which wines are served. The shape of a wine glass can impact the taste of the wine, and for this reason different types of wine are served in different glasses.
The three main types of wine glasses are:
• White wine glasses: tulip shaped
• Red wine glasses: more rounded and have a larger bowl
• Sparkling wine flutes: tall and thin.
A suitable all-purpose wine glass should hold 10 oz, be transparent to allow the taster to examine the colour of the wine and its body, and have a slight curve in at the top to hold in the bouquet. While an all-purpose wine glass is fine for serving a red wine, do not serve a white wine in a red wine glass.
Zinfandel, meaning the red wine, is known for its rich, dark color scheme, medium to high tannin levels and a higher alcohol content.
The Zinfandel feature flavors include: raspberry, blackberry, cherry, plums, raisins, spice and blackpepper all wrapped around various intensities of oak.
Food Pairings: White Zinfandel pairs well with a massive variety of foods, ranging from Cajun fare to Asian fare, from BBQ chicken to heavy-duty seafood entrees. Zinfandel pairs well with red or white meat, fish tacos, spicy numbers or burgers.Copyright © 2006 Lincoln Park Wine Club. All Rights Reserved.
