Wine Basics 

Wine is much more than grape juice and alcohol. It is a living thing, constantly maturing and changing. It is an alcoholic beverage that is created from the fermentation of grape juice (must.) The fermentation process is driven by the introduction of yeast into the must. Yeast will then consume the sugars that are present in the juice and in return produce alcohol and CO2 gas. The CO2 gas will escape during the fermentation process resulting in a still wine.

Still wines are more defined as wines with no apparent gas and also have an alcohol content between 8% - 16%. This includes white, red and rose wines. Sparkling wines have CO2 remaining in the wine after the fermentation process. This remaining gas will produce ranging sensations of a slight effervescence to noticeable bubbles. This category includes Champagne, Cava, Prosecco and Moscato d’asti. Fortified wines are wines that have been partially fermented by introducing a neutral spirit to the fermenting must which kills off the yeast and leaves a wine that is sweet with an average alcohol content of 21%. This category includes Port, Sherry, Madeira, and Marsala.

Wine Terminology

Acidity: Is characterized by a tartness on the sides of the mouth and tongue, which gives wine its ability to refresh and stimulate the palate (Zing). Old World wines (i.e.) France, Italy and Spain tend to have higher acid levels. New World wines (i.e.) USA, Australia and Chile tend to have lower acids

Aeration/breathing: Allows the wine to come in contact with air by decanting or swirling the wine in the glass. This process activates complex compounds and acids in the wine, which produces a higher amount of detectable aromas and flavors.

Aroma: The main scent/smell of a wine. Different than Bouquet

Balance: The pleasant harmony of all the characteristics found in a wine. As an example: The concentration of acidity found in a wine needs to match the concentration of flavor within a wine. If the flavors of a wine are more powerful and concentrated than the acidity, it will lack the “Zing” or refreshment desired in a wine.

Barrel Ageing: The process of ageing wine in oak barrels in hopes of creating a more complex wine. Wines referred as “Un-oaked” have been aged in stainless steel vats in hopes of making a more refreshing and “clean/citrusy wine”

Body: describes the “weight” or mouth feel of the wine. As an example: light body could be compared to the “weight” or mouth feel of skim milk. Medium body could be compared to the mouth feel of 2% milk and heavy body could be compared to the mouth feel of whole milk.

Bouquet: The secondary fragrances found in a wine possibly due to barrel or bottle aging

Complex: This term is used to describe a wine that has a multitude of flavors and aromas.

Corked: An off odor that can be found in wine and is considered a flaw. This odor/taste can be described as “wet cardboard,” “damp” or “musty basement.” This flaw is caused by bacteria known as “TCA” and may be present in some corks.

Dry: The opposite of sweet, (as a side note – sweet wines are not referred to as “wet”. Sweet wines are referred to as sweet or dessert wine.)

Finish: The lasting impression of the flavors in a wine that remain on the palate after swallowed

Flabby: A wine low in acidity

Legs: Refers to the viscosity of a wine determined by the tears formed on the sides of a glass after swirling a wine in the glass. Thicker legs usually indicate higher alcohol or sugar content. Thinner legs usually indicate a dry and low alcohol wine.

Malolactic Fermentation: Is a secondary fermentation which coverts Malic Acid (green apples) into Lactic Acid (Milk Acid) which produces that “Creamy/Buttery” characteristic found in some wines.

Reserve: In the United States, the term “reserve” has no legal definition; however it usually has the connotation of being a higher quality wine. European countries that use the term “reserve” have a legal definition and it is usually defined by additional bottle aging.

Sulfites: All wines will contain some degree of sulfites. It is a natural occurring chemical compound produced during the fermentation process; however adding sulfites to a wine is a common practice used in New World countries to prevent microbial spoilage.  *If a wine is declared as “not containing sulfites.” The amount of sulfites within that wine fall below a set legal standard; however some degree of sulfites still exists in that wine.*

Tannin: is a natural compound found in the seeds and skins of grapes. This compound is responsible for the “Drying” sensation felt on the tongue and inside of the cheeks after a wine is consumed.

Terminology Used to Describe Flavors Found in Wine

There can be an unending amount of words used to describe the flavors perceived in one glass of wine. The descriptions of wine can range from “citrusy” to “earthy” and “jammy” to “spicy”; however with all the flavors that can be perceived in a wine, the one rule of thumb is to realize what message the wine writer is trying to convey to the reader.

The descriptors are a way to convey the impression and array of flavors found in a wine. The characteristics found in a wine can usually be attributed to being “reminiscent” of another flavor. As an example, “that flavor component reminds me of….” Odd words such as “wet cement” or “popcorn” are just a way to define the flavors that the taster finds in a wine that reminds them of how cement or rocks smelled just after a rain. A large percentage of what we “taste” is actually what we smell.