De Luca Fine Wines Inc: bringing Winnipeg fine wines from around the world


	Wine 101 Gift basket of fine wines Wine 101 offers information that you can use to enhance your enjoyment of wines. With so many wines vying for your attention, a little education will help you identify what you like and why. Armed with this knowledge and a healthy sense of adventure, you can make wine the enjoyable hobby it’s meant to be. Understanding wine is not as difficult as you may think. When you put senses and imagination to work, tasting a great wine can be more than a great pleasure; its memory can illuminate all the other wines we drink, extraordinary and modest, from then on. Anyone can learn to appreciate how tasty vino can enhance a meal or gathering. Finding time may be the hardest part! So many wines, so little time. Surely there are worse quandaries. Click on any of the linked letters to get started! A B C D E F G H I J K L M N O P Q R S T U V W X Y Z Abruzzi East-central Italy, bordering the Adriatic Sea. Red wine is made from the Montepulciano grape; white is made from the Trebbiano grape. Both are rated D.O.C. Acetic All wines contain acetic acid - (ie: vinegar). Normally the amount is insignificant and may even enhance flavour. At a little less than 0.10% content, the flavour becomes noticeable and the wine is termed acetic. Above 0.10% content is considered a strong fault. A related substance, ethyl acetate, contributes the smell associated with acetic acid content. Acidity Term used on labels to express the total acid content of the wine. The acids referred to are citric, lactic, malic and tartaric. Desirable acid content on dry wines falls between 0.6% and 0.75% of the wines volume. For sweet wines it should not be less than 0.70% of the volume. Aerate Expose the wine to air by decanting or opening the bottle so that the wine is ready for consumption in less time. Aftertaste Term used to describe the taste left in the mouth after swallowing the wine. Both character and length of the aftertaste are part of the total evaluation. May be harsh, hot, soft and lingering, short, smooth, tannic, or nonexistent. Age/Aged White wines tend to turn from a greenish hue in young wines to a yellowish caste/tone to a gold/amber colour as they age. Reds usually possess a purple tone when young, turning to a deep red - (Bordeaux wines) - or a brick red colour - (Burgundy wines) - detectable at the surface edge in a wineglass as they age. Rosé’s should be pink with no tinge of yellow or orange. Cellar aged red wines at their peak will show a deep golden-orange colour as it thins at the surface edge. If the wine colour has deepened into a distinctly brown-orange tint at the edge it usually indicates a wine past its peak and declining. Angular The total effect of dominant, tart-edged flavours and taste impressions in many young dry wines. Has opposite meaning to round, soft or supple. Aglianico A hearty, full-bodied red from the Basilicata region of southern Italy. It is the only D.O.C. wine produced in Basilicata. The two provinces in this region are Potenza and Matera. Aleatico A fragrant red Muscat grown in central and southern Italy, producing everything from dry table wines to fortified dessert wines. Amarone A special type of Valpolicella. Selected grapes are left to dry on racks after picking, resulting in a wine that is fuller and more concentrated. Appellation The specific area a wine comes from. It can refer to a region, such as Bordeaux or Burgundy in France, for example. It can refer to an even more tightly defined sub-region within, say, Bordeaux, such as The Médoc. Appley Refers to smell or aroma of a wine, usually carrying additional modifiers. “Ripe apples” describes a full, fruity, clean smell associated with some styles of Chardonnay wine. “Fresh apples” does the same for some types of Riesling. “Green apple”, however, is almost always reserved for wines made from barely ripe or underripe grapes. “Stale apples” applies almost exclusively to flawed wine exhibiting first stage oxidation. Approachable Drinkable, easy to enjoy. Apulia Wine district in southern Italy’s “boot”. Arneis A full-bodied, flavourful dry white from Piemonte in Italy’s northwest. Aroma The intensity and character of the aroma can be assessed with nearly any descriptive adjective. (eg: from “appley” to “raisiny”, “fresh” to “tired”, etc.). Usually refers to the particular smell of the grape variety. The word “bouquet” is usually restricted to describing the aroma of a cellar-aged bottled wine. Aromatic Descriptive term for wines of markedly flowery, spicy or grapey character. Ascescence The term used to mark the presence of acetic acid and ethyl acetate. Detected by sweet and sour, sometimes vinegary smell and taste along with a sharp feeling in the mouth. Astringent Descriptive of wines that have a rough, puckery taste. Usually can be attributed to high tannin content. Tannic astringency will normally decrease with age. However, sometimes the wine fails to outlive the tannin. Attack The initial impact of a wine. If not strong or flavourful, the wine is considered “feeble”. “Feeble” wines are sometimes encountered among those vinified in a year where late rain just before harvest diluted desirable grape content. Austere Usually used in description of dry, relatively hard and acidic wines that seem to lack depth and roundness. Such wines may soften a bit with age. Term often applied to wines made from noble grape varieties grown in cool climates or harvested too early in the season. A B C D E F G H I J K L M N O P Q R S T U V W X Y Z Backward Describes a wine that retains youthful characteristics despite considerable aging. This usually indicates that it will take longer to reach maturity and requires even more aging in the bottle or barrel. Opposite of forward. Balance Denotes harmonious balance of wine elements - (e.g.: no individual part is dominant). Acid balances the sweetness; fruit balances against oak and tannin content; alcohol is balanced against acidity and flavour. Wine not in balance may be acidic, cloying, flat or harsh etc. Barbaresco Full-bodied red wine from the district of Piedmont, Italy; produced from the Nebbiolo grape. Similar to Barolo, except it is lighter and apt to mature sooner. Barbara Italy’s second most widely planted red and a specialty of Piedmont, it’s a high-acid, low-tannin variety with grapey black cherry aromas and flavours. Barolo From the district of Piedmont; the finest and richest wine produced from the Nebbiolo grape. Under D.O.C. law, Barolo must be aged at least three years prior to release, with at least two years in cask; if aged four years, it is allowed to be called Riserva. Barrel Aging or Barrel Maturation Keeping a wine in cask between fermentation and bottling so that it stabilizes naturally in the presence of small amounts of air and also absorbs some flavour and possibly tannins from the wood, depending on the barrel’s age and size, and duration of barrel aging. Barrel Fermentation Imparts flavours and characteristics of the wood to wine. Used often for full-bodied white wines to impart creamy vanilla flavours and aromas as well as spice. Beefy Term for reds meaning solid or chunky. Berrylike Equates with the ripe, sweet, fruity quality of blackberries, raspberries, cranberries and cherries. The aroma and taste of red wines, particularly Zinfandel, are often partly described with this adjective. Bianco White. Big The overall flavour of a wine, white or red, that has full, rich flavours. Big red wines are often tannic. Big white wines are generally high in alcohol and glycerin. Sometimes implies clumsiness, the opposite of elegance. Generally positive, but context is essential - (e.g.: A Bordeaux red wine shouldn’t be as big as a California Cabernet Sauvignon). Bitter One of the four basic tastes. A major source of bitterness is the tannin content of a wine. Some grapes - (Gewürztraminer, Muscat) - have a distinct bitter edge to their flavour. If the bitter component dominates in the aroma or taste of a wine it is considered a fault. Sweet dessert wines may have an enhanced bitter component that complements the other flavours making for a successful overall taste balance. Body The effect on the taster’s palate usually experienced from a combination of alcohol, glycerin and sugar content. Often described as full, meaty or weighty. Bordeaux The most important wine region in France. Wines from this area are called Bordeaux. Red wines from Bordeaux are primarily blends of Cabernet Sauvignon, Merlot and Cabernet Franc. White wines from the region are usually blends of Sauvignon Blanc and Sémillon. Botrytis Botrytis Cinerea, a mold or fungus that attacks grapes in humid climate conditions, causing the concentration of sugar and acid content by making grapes at a certain level of maturity shrivel. On the Riesling grape it allows a uniquely aromatic and flavourful wine to be made, resulting in the extraordinary Beerenauslese style of wine. Bouquet Near synonym for aroma. Term generally restricted to description of odors from poured bottled wines. Brawny Term used mainly to describe young red wines with high alcohol and tannin levels. Certain red wines from Amador County, California, can be examples. The mild epithet “tooth-stainers” is sometimes applied to this style of wine, denoting respect for strength. Breathe/Breathing Denotes the act of allowing the wine to breathe; for example when wine is poured into another container, such as a wineglass, the admixture of air seems to release pent-up aromas which then become more pronounced, in many cases, as minutes/hours pass. Breed Term reserved for wines from the best grape varieties, the so-called noble grapes. Denotes wines judged to have reached classical expectations of aroma, balance, structure and varietal character. Briary Denotes a wine having an aggressive, prickly taste best described as peppery. Sometimes combined with the adjective brawny to characterize a young red wine with high alcohol and tannin content. Brilliant Very clear (and transparent in white wines) appearance with no visible particulates or suspensions. May be sign of flavour deficiency in heavily filtered wines. Brix Scale used in the USA to determine the “Must Weight”, or sugar content of ripe grapes. Browning Denotes aging in a wine. Young wine colour tints show no sign of such browning. If possessed of good character and depth, a wine can still be very enjoyable even with a pronounced brown tint. In average wines this tint, seen along the wine surface edge in a tilted glass goblet, normally signals a wine is past its peak, although still very drinkable. Brunello Di Montalcino Red wine from Tuscany, Italy. Named for the Brunello grape, a clone or sub-variety of Sangiovese, the wine has a dark, rich colour and enough tannin to assure development in the bottle for decades. Brut Refers to dry Champagne or Sparkling Wine. The authorities in the Champagne region of France use this term to denote added sugar. Buttery Describes taste sensation found in better white wines, particularly Chardonnay. A B C D E F G H I J K L M N O P Q R S T U V W X Y Z Cantina Italian for winery or cellar. Cap Thick cake of grape skins floating on top of a vat of fermenting red wine. Cava The name for Sparkling Wine (similar to Champagne) from Spain. Cedar/Cedarwood Aroma component often found in fine red wines. Chablis White wine from the Chablis area of France. Made from Chardonnay grapes. Champagne An important region of France, most known for its production of the only sparkling wine that can truly be called Champagne. Charming A comment applied to wines that don’t quite fulfill the first expectations. Means detecting a slight flavour lightness. Sometimes used to describe wines made from the Chenin Blanc grape styled after a type of wine originating from the Loire region of France. Chewy Refers to a high total tannic component of a wine. Figuratively, one cannot swallow this wine without chewing first. Chianti Famous red wine from the region of Tuscany, Italy. Chianti is unique to a specific, delimited part of Tuscany, extending between the cities of Florence and Sienna. Cigarbox Near synonym for tobacco aroma detected in the nose, especially if a cedarwood component is present. Spanish cedarwood is the traditional material for making cigar boxes. Citrusy Describes aroma and flavour reminiscent of citrus fruits. Most common is a perception of grapefruit content. Most often detected in white wines made from grapes grown in cooler regions of California or other countries. Claret In England, Claret refers to English-style Bordeaux or wines from Bordeaux. In France, Claret is a particular Bordeaux that is produced like red wine but the must stays in contact with the skins for the first 24 hours during its making. Classico Term for wines from a restricted, usually central, area within the limits of a D.O.C. By implication, and often in practice, the best of the region. Cloudy Opposite of clear. Noticeable cloudiness is undesirable except in cellar aged wines that have not been decanted properly. A characteristic of some unfiltered wines showing the result of winemaking mistakes and often possessing an unpleasant taste. Complex Possesses that elusive quality where many layers of flavour separate a great wine from a very good one. Balance combines all flavour and taste components in almost miraculous harmony. Consorzio Italian agency for a wine region, overseeing the region’s wine production and sets standards for quality. Corked Wine has unpleasant “wet cardboard” taste/smell. Reason is thought to be chemical changes in the wine caused by inadequately sterilized cork stopper inserted at bottling source. Cortese A crisp, dry white from Piemonte. Creamy Refers to “silk-like” taste component of wines subjected to malolactic fermentation as opposed to the “tart/crisp” taste component of the same wine lacking the treatment. Almost a synonym for “buttery”. Opposite of “crisp”. Crisp Wine has definite but pleasing tartness, acidity. Generally used to describe white wines only, especially those of Muscadet de Sevres et Maine from the Loire region of France. Crush The process of turning grapes into a concentrated juice product in which the seeds and skins are separated and the juice is filtered. A B C D E F G H I J K L M N O P Q R S T U V W X Y Z Decanting A method by which cellar-aged bottled wine is poured slowly and carefully into a second vessel, usually a glass decanter, in order to leave any sediment in the original bottle before serving. Almost always a treatment confined to red wines. The traditional method uses a candle flame as the light for illuminating the neck of the bottle while the wine is passing by. The low intensity of the light is ideal for viewing since it does not strain the eyes. Care must be taken not to allow the flame to heat the wine while performing this ritual. Delicate Any wine demonstrating somewhat mild, but attractive characteristics. Occasionally used to describe well-made wines from the so-called “lesser grape” varieties. Depth Refers to a premium wine that demands more attention, it fills the mouth with a developing flavour, there are subtle layers of flavour that go “deep”. Dessert Wine Has two meanings: Fortified wine - eg: Sherry - where alcohol is added in the form of Brandy or neutral spirits. Sweet or very sweet wines of any alcohol level customarily drunk with dessert or by themselves and usually in small amounts. Direct Everything present in this wine is immediately obvious. Dirty Describes any of the undesirable odors that can be present in a wine that that was poorly vinified. A characteristic imparted by improperly cleaned barrels or various other processes performed incorrectly. Usually detected first in a wine by the smell of the cork stopper or from a barrel sample. D.O.C. Italian for “controlled denomination of origin”, this refers to the government control over the origin and production of the best Italian wines. The wines bear a government seal stating that the wines have conformed to certain standards. The laws outline production limits, labeling practices and quality inspection procedures. Dolce Sweet. Dolcetto A fruity Piemontese red meant to be drunk young. Dry Dry/Off Dry: Little or no sugar = “dry”, slightly sweeter = “off dry”. A B C D E F G H I J K L M N O P Q R S T U V W X Y Z Earthy Covers situations where a “mother-earth” component is present. Earth is soil-dirt, but an earthy wine is not the same as “Dirty”. The term appears to be applicable to wine thought, by some, to be made from certain young varietal grapes obtained from vines planted on land previously used for growing vegetables containing components which “marked” the soil in some way. Also used to describe “terroir” characteristics. Easy Undemanding but pleasant, doesn’t require good taste, just tastes good. Elegant What to say when there is great balance and grace in the wine, but you can’t quite find apt words of description. Essence Two meanings: Refers to “odour kits” containing vials of representative flavour essence. Used occasionally by wineries to describe a late harvest, sweet red wine. Most frequently appears on bottle labels for Zinfandel red wine made from grapes picked at 35 deg. Brix or higher sugar content. Extracted Refers to the colouring imparted to wines during the fermentation process by the skins of the grapes used. Can also occur in the further step known as “maceration” where new wine is allowed to steep with the skins again. This second step usually results in a “highly extracted” style of wine, deeply coloured with strong flavours and tannin. Rosé’s, (aka “blush” wines), are normally made by limiting contact with the skins, the opposite of “extraction”. A B C D E F G H I J K L M N O P Q R S T U V W X Y Z Fat Fills the mouth in a positive manner. The wine “feels” and tastes a little obvious and often lacks elegance but is prized by connoisseurs of sweet dessert wines. Appropriate in classic Sauternes. Fatness/oiliness is determined by the naturally occurring glycerol content in the wine. Fermentation Grape sugar is converted into alcohol and carbon dioxide by the action of yeast. For dry wines the process is allowed to continue until all the sugar has been converted into alcohol. For wines such as port, fermentation is stopped by the addition of high level alcohol which kills the yeast and allows some sugars to remain in the juice, unfermented. Fiano A rich, dry white from Gampania in southern Italy. Filtered Wines that have had suspended particulates resulting from the fermentation process removed. Important for future clarity and stability of a wine, but may also strip out flavour, if overdone. Fined Use of various materials for clarifying wines. These materials precipitate to the bottom of the fermentation process vessel carrying any suspended particulate matter with them. Finish As in “this wine has a (whatever) finish” or aftertaste. Firm Attacks the palate with acid or tannic astringency. Suggests that the wine is young and will age. Nearly always a positive comment and very desirable with highly flavoured foods. Flat Opposite of “firm”. Usually indicates very low acidity, so tasting insipid and lacking flavour. Fleshy Refers to both body and texture. A fleshy wine tastes fatter than a meaty wine, exhibiting some excess oiliness if too pronounced. Often suggests great smoothness and richness. Flint/Flinty Synonym for “stony”. Derived from French phrase gout de pierre a fusil, literally a smoky, whiff of gunflint, almost acrid taste. These terms are presumably metaphorical approximations based on the flavour sensations allegedly present in wines made from grapes grown on a limestone/silica rich terroir. Flinty describes an initial evaluation indicating a young white wine made from cool region grapes under cold fermentation conditions. Characterized by high acidity, a tactile “mouth-feel” that is filling and yet has a flavour sensation that is cleanly “earthy”. Floral/Flowery Suggests the aroma or taste, usually aroma, of flowers in wine. Floral usually employed as an adjective without modifier to describe attributes of white wine aromas. Few red wines have floral aromas. Forward Opposite of “closed-in” or, as used by some, backward. Means presence of “fruitiness” is immediately apparent. Usually employed as a term denoting that the wine is in peak condition and on its plateau of maturity. Foxy Common descriptive word used to note the presence of the unique musky and grapey character attached to native American Vitis Labrusca grapes such as the Concord or Catawba varieties. The term “fox” has traditionally been a pejorative name given by grape growers to the fruit of a feral, ie. reverted to the wild species, cultivar grapevine. The earliest known reference to a “fox” grape occurs in the first part of the 17^th century, specifically applied to cultivated North American grapes, and seems to refer to the unexpected results obtained from planted seeds, a notoriously unpredictable method of reproduction. The word itself may be an early corruption of the French word faux, (ie. false). Some also claim the word is derived from the French gout de renard meaning, in all senses of the phrase, “taste of fox”. The aroma and flavours defy verbal description. The best way to imprint “foxiness” in the memory is to mentally compare the flavour of fresh Concord grapes and any fresh California table grape. Most people find the juice or jelly from the Concord grape quite sprightly and delicious. In dry table wines the fermented flavour result is considered by many to be obtrusive and even quite disagreeable. Free-run The name given to the juice or wine which flows without pressing. Freisa A light, fruity, tart red from the Piemonte region. Fresh The wine has a lively fruity acidity, maybe a little bite of acid, as found in youthful light reds, rosé’s and most whites. All young whites should be fresh. The opposite is flatness, staleness. Fruity A fruity wine has an “appley”, “berrylike” or herbaceous character. “Fruitiness” usually incorporates the detection of a little extra sweetness as is found in really fresh grapes or berries. Full-bodied As opposed to “thin” or “thin-bodied”. Fills the mouth, has a winy taste, alcohol is present, the wine has “weight on the tongue”. Funky Defies precise definition. Appears to be a 1970’s cannabis culture derived word sometimes used by N. American west coast wine tasting reviewers when describing vegetal/yeasty/yeast-like aromas so complex that individual identification is difficult. Can have positive or negative connotations depending on context. A B C D E F G H I J K L M N O P Q R S T U V W X Y Z Gamay [Gah-MAY] At least three different vitis vinifera grape species are permitted to use the term Gamay as their label-specified variety in the U.S.A. The Gamay Noir, Gamay Beaujolais and Napa Gamay. At one time or another each one was thought to be the true Pinot Noir variety of Burgundy before it was determined that many clones existed. Gamay Beaujolais [Gah-MAY, Bo-zho-LAY] The Gamay Beaujolais variety is a widely grown, early-ripening clone of Pinot Noir that can do well in the temperate climates of the northwest U.S. and if picked promptly will produce a good red wine. Gamy/Gamey Descriptive term for one of the flavours/aromas considered particular to Burgundian style Pinot Noir red wines. Reminiscent of taste and flavour associated with cooked wild duck and other gamy meats. Sometimes referred to as animale by French winemakers or “sweaty saddle” by Australians. Considered a major flaw when flavour is overly-pronounced. Garnacha [Greh-NAH-CHA] Alternate name for the Grenache grape in Spain. Gewürztraminer [geh-verts-tram-in-er] A friendly and willing grape of the Muscat family with rich, pungent character and a nose like roses and a can of lychee nuts. It is good in Germany and Italy; great in Alsace where even when dry, it is so pungent it seems best with dessert. Glycerine/Glycerol Gives a sweet taste on the tongue tip. Higher concentrations are found in high-alcohol and late-harvest wines, leading to sensations of smooth slipperiness giving a sense of fullness to the wine body. A natural by-product of the fermentation process. Grape Fruity Grapefruit flavours are characteristic of cool-climate Chardonnays. See Citrusy. Grapey Content has simple flavours and aromas reminiscent of a certain type of fresh wine or table grape. Used by some as adjective alternate for foxy. Grassy Slightly vegetal-tasting undertone often part of the overall character of Sauvignon Blanc and certain other grape varietals. European tasters sometimes use the word gooseberry to describe this flavour. In minute presence it can enhance flavours. As it becomes more dominant the more it loses appeal leading to unattractiveness. Greco A richly flavoured white from Campania, often blended with Fiano. Green Strictly applied refers to the taste of wines made with underripe fruit. More loosely used it refers to some white wines, especially Riesling, possessing the greenish colour tint indicating youth; does not necessarily mean the sour and/or grassy taste of unripe fruit as well. Grenache This grape has many homes and faces. In Rioja, Spain, (called Garnacha) it is the grape second in importance to Tempranillo, and can show excellent character just north of Navarro. In southern France and the southern Rhône Valley, it reaches from excellent rosé, to pleasant, fruity drinker to imperial heights in Châteauneuf-du-Pape and sometimes, Gigondas. Grignolino A light, fruity Piemontese red that also makes good rosé wines. A B C D E F G H I J K L M N O P Q R S T U V W X Y Z Hard High acidity and/or tannin content leading to a sensation of dryness in the mouth, a degree of puckery-ness. Useful for detecting young red wines suitable for aging. Characteristic preferred in dry white wines that will accompany shellfish. Harsh Very astringent wines, usually with high alcohol component, often have this rough, rustic taste characteristic. May become more tolerable with aging but also may not be worth the wait. Hazy Refers to wines with slight particulate content when viewed against the light. Occurs most often in unfiltered or unfined wines where there is no need to worry. If the haziness is intense enough to cause loss of clarity however it may indicate a flawed wine. Hearty Most often applied in description of full, warm qualities found in red wines with high alcohol component. Examples are found in the sturdier so-called jug wines, some California Zinfandels, lesser French Rhone or Algerian red wines and in the occasional lesser Australian Shiraz. Herbaceous Adjective used in description of wine with taste and aroma of herbs. Considered to be a varietal characteristic of Cabernet Sauvignon, and to less extent, Merlot and Sauvignon Blanc grapes. Hollow Missing middle between attack and finish, caused by too many grapes on insufficiently pruned vines. If pronounced, called empty. Honeyed Apples added to ripe wines, which, sweet or dry, have a taste or aroma of honey. Hot Defines a wine high in alcohol and giving a prickly or burning sensation on the palate. Accepted in fortified wines, but not considered as a particularly desirable attribute in Cabernet Sauvignon or Chardonnay. Positively undesirable in light, fruity wines, such as Moselle Rieslings. A B C D E F G H I J K L M N O P Q R S T U V W X Y Z Jammy Slightly cooked flavours of jam rather than fresh fruit, often a characteristic of red wines from hot climates. Most often encountered in descriptions of California Zinfandel wines made with Amador County grapes. Refers to the natural berrylike taste of this grape. (Johannisberg) Riesling [yoh-HAHN-ihss-berk, REES-ling] Also known as White Riesling in New York state (USA), Ontario and British Columbia (Canada), Riesling in Germany, Rheinriesling in Austria, Riesling Renano in Italy and Rhine Riesling in Australia). A white-wine producer variety widely grown along the Rhine river and tributaries in Germany and also in other cool temperate regions of Europe. It is also grown in N. America, where it can produce a flowery, fruity dry wine with high acid and low alcohol not unlike the German Kabinett version or a semi-dry style with some residual sugar similar to the German Spätlese version. If infected with appropriate amounts of “botrytis”, it can make outstanding late-harvest wines. The Finger Lakes region of New York state in the U.S. and the Niagara region of Ontario, Canada produce excellent dry versions in the Mosel and Alsatian styles, in addition to consistent freezing temperature extracted juice made into ice-wine. A B C D E F G H I J K L M N O P Q R S T U V W X Y Z Late Harvest Indicates grapes that are picked as late as possible in the season for maximum sugar content. Leafy Somewhat analogous to vegetal. Desirable in minute detectable amounts, if adding to notes of complexity in the wine. Lean More body would be good, sort of thin in the mouth, often too much astringency, sometimes a compliment for certain styles. Lees The solids left at the bottom of a fermentation vat after fermentation. Relatively neutral-tasting white wines are often deliberately given prolonged lees contact and even lees stirring to generate more flavour and make them more stable. Legs Term used when referring to the liquid rivulets that form on the inside of a wineglass bowl after the wine is swirled in order to evaluate the alcohol concentration present. Usually the higher the alcohol content, the more impressive the rivulets appear because of reduced surface tension effects. Valuable technique when used in blind tasting competitions. Lemony Descriptive of a somewhat acidic white wine. These wines contain flavours reminiscent of that fruit. Apart from that, may be well balanced in all other respects, sometimes with a touch of extra sweetness. Length How long the total flavour lasts in the back of the throat after swallowing. Counted in time-seconds, known as caudilie. Ten seconds (caudilie) is good, fifteen is great, twenty is excellent and fifty is superb. Almost a synonym for finish, as in “this is a wine with an long, extraordinary finish”. Light Low alcohol and/or sugar. Since about 1981 a wine containing fewer calories per comparable serving than a regular glass of wine has been legally designated as such. Used as a tasting term, light is usually a polite expression meaning watery. Lively Almost a synonym for fresh. Implies detection of barely discernible spritzyness. Applies most often to white wines, but some reds also qualify. Lush Describes impression of wines with high amounts of residual sugar. Adjective almost entirely reserved for sweet dessert wines. A B C D E F G H I J K L M N O P Q R S T U V W X Y Z Maderized Distinctive brown colour in wine due usually to period of air exposure. Regarded as synonym for oxidized. Originates from the taste/appearance of fortified Madeira wines. Malbec [mahl-BEHK] A minor Bordeaux blending grape with fat, juiciness the primary descriptor. When mixed with Merlot and Cabernet Sauvignon, it creates the renowned red French Bordeaux “claret” blend. In California and other areas it is increasingly being used for the same blending purpose. The vine is widely planted in Argentina where it is being used to produce very popular varietal wines. As a varietal it creates a rather intense, inky, red wine. Malolactic Secondary fermentation occasionally detected in bottled wines. Its action converts the naturally occurring Malic acid into Lactic acid plus Carbon Dioxide gas which reduces total acidity. Since the gas is contaminated with undesirable odors, if it remains trapped in the bottle it becomes a minor fault unless allowed to dissipate. Malolactic fermentation is a commonly used technique for reducing the sharpness of cool climate Chardonnays and the Lactic acid component gives an admired creamy or buttery texture. Malvasia Bianca An ancient white variety widely planted throughout central Italy that produces both dry and sweet wines with perfumed, spicy aromas and full, assertive flavours. Matchstick Describes the odor of Sulphur Dioxide gas, described by some as similar to the smell of “burnt matches”, found in minute amounts very occasionally trapped in bottled white wines. Dissipates with airing or decanting. Meager Lacks body and depth. Has definite feeling of flavour dilution. Meaty With much body, as though you could chew it. The reference is to lean meat, so indicates less body present than fleshy. Merlot Classic grape widely grown in the Bordeaux region of France and elsewhere. The red wine bears a resemblance to Cabernet Sauvignon wine, with which it is sometimes blended, but is usually not so intense, with softer tannins. Matures earlier than Cabernet Sauvignon, with mid-late ripening. Moderate cold-hardiness. In California it is a popular varietal on its own and also as a percentage constituent of the red wine blend resembling Bordeaux claret called “Meritage”. Recently some have claimed that many of the labeled Chilean varietal wines are actually of the Carmenère variety. Other countries such as Argentina and New Zealand also seem to have a suitable climate for this variety. Montepulciano Town in southern Tuscany, famous for its fine red wine, Vino Nobile di Montepulciano. Also, the name of an unrelated red grape variety grown in the Abruzzi region, used for making the red Montepuliciano di Abruzzo. Mouth-filling Wines possessing intense flavours which seem to affect every sensory nerve in the mouth. Usually slightly high glycerin component, slightly low acid. Muscat Another family of clone varieties, making both red and white wines. Most are of the Muscat type, having the unique aromatic character commonly associated with muscat wines. These include the Muscat Blanc, Muscadel, Moscato di Canelli. These clones are mostly used for making medium-sweet and dessert style table or fortified wines. Small acreages of Orange Muscat in the Central Valley of California allow a local variation of this wine to be made by at least one producer, a situation that also occurs in Australia. Hot climate producers of sparkling wines often use the various Muscat grape clones to create wines in the style of Italian Spumante. Muscato A popular white in both Italy and California producing a variety of light-bodied, flowery dessert wines. Must The pulpy mass at any stage between grape juice and wine. Musty A wine that displays unpleasant “mildew” or “moldy” aromas. Results from improperly cleaned storage vessels, moldy grapes or cork. A B C D E F G H I J K L M N O P Q R S T U V W X Y Z Nebbiolo Perhaps the finest grape of Italy, Nebbiolo offers rather soft versions as well as the monster agers of Barolo and Barbaresco. These huge, tannic and unyielding versions can improve for thirty years or more in great vintages, with flavours of cherry, tar and flowers when ripe. Nose Is a near synonym word for aroma and includes bouquet. Strictly applied it refers to the totality of the detectable odor, (grape variety, vinous character, fermentation smells), whether desirable or defective, found in a wine. One would speak of a mature wine as having, for example, “varietal aromas, flowery bouquet and hint of vanilla oak combining to give a balanced nose”. Nouveau Indicates young, immediately drinkable wine such as nouveau Beaujolais. Nutty Table wines that have been exposed to air display this aroma which resembles that of certain sherry wines. Considered a flaw by some in red wines, but a desired flavour component in certain white wines by others. A B C D E F G H I J K L M N O P Q R S T U V W X Y Z Oaky The taste or aroma of freshly sawn oak. A wine, especially a red, is considered as correctly oaked when the nose carries a bare whiff of vanilla aroma. Sometimes oak flavours overpower other component wine flavours in which case it is considered over oaked. Oak flavour is introduced from contact with storage barrels made from that wood. New oak barrels contribute stronger flavour to a wine than older storage barrels. The oaky components encountered include vanillin, and so-called toasty, charred or roasted elements. Vanillin comes from the character of the hardwood. The three others derive from the charring of the barrel that occurs from heating the broad iron rings which hold the barrel staves in place after contraction and the flaming of the interior. Oily Describes the vaguely fat, slippery sensation on the palate in contact with the combination of high glycerine and slightly low acid content. Mostly encountered in high quality Chardonnays and late harvest sweet wines. Opening-up Some bottled cellar-aged red wines possess the peculiarity that, when the cork is first pulled and the wine poured, the full flavours do not immediately make an appearance. However, after the passage of several minutes in an open glass goblet, the wine develops unsuspected flavour characteristics that can verge on the sublime. This phenomenon is referred to as opening-up. Conversely, these flavours can disappear just as fast in just 30 minutes, leaving a subsequent impression of a flat, stale, over-the-hill and/or mediocre wine. Orvieto White wine produced in the region of Umbria, central Italy. Overripe A grape precondition necessary for making certain styles of Californian Zinfandel wines. Left on the vine to dry in the sun, certain grape varietals will develop the desirable raisiny character and concentrated sugar necessary for making specialty wines such as the Hungarian Tokay. Oxidation Potentially serious calamity that can strike grapes, grape juice and wine if they are over-exposed to oxygen, making them go brown (like a cut apple) and taste flat. Wine suffering from oxidation, which is sometimes caused by a less-than-airtight cork is said to be “oxidized”. A B C D E F G H I J K L M N O P Q R S T U V W X Y Z Peppery Term almost solely applied to spicy wines, such as Gewürztraminer among the whites, or the red Rhone Syrah and Australian Shiraz wines. It is a component which can almost be described as pungent in quality, being reminiscent of anise, cinnamon etc. Perfumed Synonym for floral. Implies also a degree of extra residual sugar. Petite Sirah Historically has been something of a “mystery” vine. When first imported into California this variety somehow acquired the subject name possibly as a result of a labelling error confusing it with Petite Syrah. Traditional Californian wine blends under the name of Petite Sirah produce dark red, tannic wines in the warmer regions of California, used mainly as backbone for Central Valley jug wines. In the cooler northern regions, where many very old vines still exist, it is often made into a robust, balanced red wine of considerable popularity. Phenolics The varied group of compounds found mainly in skins, stems and seeds in grapes. Precipitated, they form an important part of wine’s sediment and play a considerable role in wine aging. Some scientific research shows that Phenols—which are present in red wine—are helpful in reducing the risk of heart disease in some people. Pinotage South Africa’s cloning of Cinsault and Pinot Noir has yielded a wine of good distinction and friendly fruit. Also currently grown in Brazil, Canada, USA, Zimbabwe and in some quantity on New Zealand’s North Island where it is used to produce flavoursome, early-maturing wines that are considerably less concentrated or complex than South African versions. Pinot Bianco Italy’s Pinot Blanc, which is produced primarily in the country’s northeastern districts. Pinot Grigio Synonym name of the Pinot Gris when grown in Italy. It can produce crisp, dry wines with good acid bite. Pinot Gris Mutant clone of Pinot Noir. It can taste of cream and apples and exists in well-made versions both sweet and dry. It is called Fromentau, Malvoisie or Pinot Beurot in France, where it is selectively used in blends because it produces high sugars. In Germany and Austria it is known as the Ruländer or Grauer Burgunder where it is used to make pleasant, young, white wines in the southern regions. In north eastern Italy it is known as Pinot Grigio. Versions named Auxerrois Gris and Tokay d’Alsace are also grown in the Alsace where the latter variety is used to make a golden-yellow wine with aromatic, fruity flavours that improves with a couple of years in the bottle. Also grown in western coastal regions of the U.S.A. where it ripens earlier than Chardonnay. Pinot Noir The classic grape of Burgundy. Cherished aromas and flavours often detected in varietal wines include cherry, mint, and raspberry. Its rich fruits and earthy aromas combine with low tannins for a wine that is almost always drinkable despite any youth. Pinot Noir is also an important component to many styles of sparkling wine and Champagne, adding structure, flavour, and in the case of Blancs de Noirs styles, colour. Known as Spatburgunder in Germany. Plump Less than fat, but otherwise nearly a synonym. Ponderous Even less balanced than a hearty or sturdy wine. The sole impact is one of high alcohol and body character. Little or no acid/tannin content. An everyday red country wine sold by alcohol content, can be an example. Powerful Close to being a synonym for Brawny. Pressing Important winemaking operation involving literally pressing the juice (white wines) or astringent press wine out of the skins. The quality of the resulting juice depends on how hard the grapes are pressed. Prickly A wine with slight residual gas in it. Usually attractive in light young whites, but in reds it is often a sign of re-fermentation in the bottle or bottling of the wine prematurely. Prosecco White wine made from the prosecco grape, grown in the province of Treviso in the region of Vento, northern Italy. A light dry wine, sometimes sparkling or semi-sparkling and occasionally semi-sweet as well. Pruney Overripe, sun-dried grapes can induce an undesirable pungent quality into table wines; sometimes compared to the taste of dried prunes. Puckery Synonym for astringent. A B C D E F G H I J K L M N O P Q R S T U V W X Y Z Racking Traditional method of wine clarification. It is the transfer of wine to several containers, with each transfer leaving behind some particulate matter. Racy Sharp acidity usually found in young white wine (i.e. Italian Pinot Grigio, New Zealand Sauvignon Blanc). Raisiny Mildly rich flavour due to excessive heat in the growing area which dries out grapes still on the vine. Considered a fault in most dry table wines. Rancio Word normally used to describe a flavour perception found in tawny brown, wood-aged and heated fortified wines such as some Madeira. Refers to the peculiarly blowsy overly-ripe fruit aroma, analogous to overripe bananas, admired in Port-style fortified wines but considered a fault in dry table wines. Refined Term for well-balanced wines. Mostly refers to reds, such as Zinfandel, that normally turn powerful in the barrel. Almost a synonym for elegant. Refosco A northeastern red with deep colour, sturdy tannin and rich fruit. Residual Sugar The amount of unfermented sugar left in a wine after fermentation is complete, usually measured in grams per liter or percent. Rich Giving a full, rounded flavour impression without necessarily being sweet. Richness supplied by alcohol, glycerin and oak vanilla nuances in dry wine. The sweeter wines qualify for this adjective if also characterized by ripe, fruity flavours. Riesling One of the world’s greatest grapes, Riesling was treated with the respect it deserved 100 years ago when its finest bottlings routinely brought higher prices than Lafite or Latour. Grown throughout the world with mixed results, America offers decent versions and Australia gives the most credible of the New World offerings. Alsace offers the finest outside of Germany, with higher, more obtrusive alcohol levels. All of Germany’s great wines (except a tiny portion) are from Riesling. This grape is rich and crisp when young, but can age for ten to fifty years and beyond, depending upon the winemaking style. Rim Refers to edge of wine surface as seen through a balloon (goblet) style wineglass held at an angle of about 30-40 deg. from the vertical and viewed against white piece of paper or cloth using natural light. Used in evaluation of wine age. In blind tasting this is about the only way to get an informed perception about the probable life and/or condition of the wine from that date on. Ripe Favorable adjective bestowed when the varietal characteristics of the grape are optimally present in a well balanced wine. Ripe-tasting wines tend toward being slightly more fruity and sweet than otherwise normal wines. Riserva Italian for reserve, a special lot of wine that has received additional aging, either cask or in bottle. Such wines are of superior quality. Robust Vigorous, full with a lot of heart, a big scaled wine. Rosso Italian for red, describing a red wine. Rotten Egg Smell of Hydrogen Sulfide gas in wine. Thought to be a characteristic imparted by certain yeast strains. A decided flaw. Rough Flavour/texture is coarse. Acidity and/or tannin are predominant and unpleasant. Roundness Describes flavours and tactile sensations giving a feeling of completeness with no dominating characteristic. Almost the same as fat, but with more approval. Tannin, acid and glycerine are sufficiently present but appear as nuances rather than distinct flavours. A B C D E F G H I J K L M N O P Q R S T U V W X Y Z Salty One of the basic taste sensations detected by the receptors in the human tongue. Sangiovese The primary grape of Chianti as well as several well-known clones - Brunelli, the grape of Brunello Montalcino; Pignolo, the grape of Vino Nobile di Montepulciano and the cultish Sangioveto. Its sweet cherry and leather tones when aged are pure grace at their best. Recent efforts in California with clones of this variety are very promising, producing medium-bodied reds with rich cherry or plumlike flavours and aromas. Sauvignon Blanc Blended with Sémillon for dry white Bordeaux and used in smaller proportions for Sauternes and other French dessert wines. Grown to greatest effect in the Loire, especially in Pouilly Fumé and Sancerre. Surprisingly, New Zealand has, in scarcely more than a decade, produced wines of equal weight and class. In the rest of the New World, it is a good, and sometimes great, wine. When the grapes are grown in temperate regions there is a tendency towards a grassy, herbaceous flavour in the grapewine, often referred to as gooseberry by professional tasters. In warmer regions, the flavours and aromas tend to be more citrus-like, (grapefruit or pear), plus the characteristic earthy taste. Secco Italian for dry. Sémillon Classic grape widely grown in the Bordeaux region of France and elsewhere. This grape variety has a distinct fig-like character. In France, Australia and increasingly in California it is often blended with Sauvignon Blanc to cut some of the strong gooseberry flavour of the latter grape and create better balance. Wineries in many countries also use the grape to create dry single-varietal white wines. Australian grapes, particularly those grown in the Hunter Valley region where the fruit has also been historically known as Hunter (River) Riesling, are famous for producing dry and sweet wines from this varietal that will age admirably for 20 to 30 years. Another alias name used for this variety is Boal/Bual in its incarnation as one of at least four varieties using the same name for use in fortified wines on the island of Madeira. Those grown in South Africa, where the grape is known as the Green Grape and also as Sémillion, have not fared so well in popular favour and are not extensively planted at present. When infected by the noble rot fungi, (Botrytis cineria), it can be used to produce first-class sweet white wines such as those of the French Sauternes. Sharp Excess acid predominates, disturbing the otherwise balanced flavours. Shiraz Alternate name for the French Syrah clone grape grown in Australia and responsible for very big red wines that are not quite as intense in flavour as the French Rhone versions. In the past it was also known under the alias name Hermitage. Simple Normal, everyday, well-vinified table wine of straightforward character. Skin Very important part of the grape which contains most flavour compounds, pigments, and tannins. Smoky Refers to aroma contributed by the charred oak wood in barrels. It can have a variety of impressions such as the remains of a burnt-out fire. Needs a variant, such as “wood-smoke” or “barbecue smoke” or “sooty” to fully convey the meaning. Soave Famous white wine of Italy, produced in the region of Veneto to the east of the city of Verona. Soft Generally has low acid/tannin content. Also describes wines with low alcohol content. Consequently has little impact on the palate. Sour One of the four basic taste sensations detected by the human tongue. Almost a synonym for Acidic. Implies presence of acetic acid plus excess acid component. Spicy Almost a synonym for peppery. Implies a softer, more rounded flavour nuance however. Spritzy Considered a fairly minor fault stemming sometimes from the onset of a brief secondary malolactic fermentation in the bottle. Consists of pinpoint carbonation typically released when the bottle cork is pulled. Frowned on more if occurring in white wines vinified to be dry. Spumante Italian for sparkling or frothy. Stale Wine with lifeless, stagnant qualities. Usually found in wines that were kept in large vessel storage for an excessive length of time. Steely An almost metallic taste often noted in wines high in acidity and/or made from mineral-rich soil—especially Riesling. Stony Describes a set of perceptions that seem to indicate a relatively young white wine fermented from ripe, but not overly so, grapes under cold fermentation conditions. Classic examples are made from Chardonnay grapes in the Chablis region of France. High acidity coupled with a tactile, mouth-filling sensation that has a cleanly earthy flavour characterize this type of wine. Structure Term for overall flavour. Used to suggest complete impression of the wine. Needs a modifier in order to mean something such as a brawny structure. Sturdy Most often applied in description of full, warm qualities found in red wines with high alcohol component. Stylish The style is distinctive and characteristic of the grape(s) used. Carries a connotation of briskness or jauntiness. Commonly used to describe an Australian or New Zealand wine. Supple Term often used for young reds which should be more aggressive. More lively than an easy wine with suggestions of good quality. There is emphasis implied of extra leanness. Sweet Refers to one of the four basic tastes detected by the sensory nerves of the human tongue. In the description of wine taste-flavour the term sweet is almost always used as an identifier denoting the presence of residual sugar and/or glycerin. Wine aromas require a descriptive term to identify the source of the perceived sensation, such as ripe, or lush. Syrah A grape variety associated with the Rhone Valley region of France, famous for creating “Hermitage” red wine. In southern France some regard the grape as taking two forms, the Grosse Syrah and Petite Syrah, distinguished only by berry size. Experts reject this distinction but it has in the past led some wine producers in North and South America to mistake California vineyard plantings of Petite Sirah, which produces a very dark red and tannic wine judged simple in comparison to the true Rhone Syrah, as the latter grape. In the cooler regions of Australia a (presumed) clone of the Rhone variety, once known as the Scyras, is grown very successfully and now known as Shiraz. In the state of California, depending on location, vintage or fermentation technique, the grape is used to either produce a spicy, complex wine or a simple wine. Considerable acreage is grown in South Africa, and also in Argentina where it has historically been called the Balsamina grape until the late 1960’s. A B C D E F G H I J K L M N O P Q R S T U V W X Y Z Tannin Cheek-drying, astringent phenolic compounds similar to stewed tea in effect on the palate which are found mainly in red wine and are derived from grape seeds, skins, and stems. They can help preserve red wines while they mature in the bottle. Tannin management is one of the winemaker’s most important jobs. Tarry Descriptive term used when comparing odor detected in the nose of a wine with similar odor retained in a memory trained by the use of a comparison kit of scent essences. Such kits include tar, apricots, mushrooms and other flavouring essences isolated from wines. Tart Term used to describe the sour taste in the mouth when total acidity of the wine is high. Taste Refers to the basic sensations detectable by the human tongue. Current scientific opinion defines these as sweet, salty, sour, bitter and “MSG” (Monosodium Glutamate) flavours all registered by the tongue taste receptors. Tears Term used when referring to the liquid rivulets that form on the inside of a wineglass bowl after the wine is swirled in order to evaluate the alcohol concentration present. Usually the higher the alcohol content, the more impressive the rivulets appear because of reduced surface tension effects. Tempranillo [Temp-rah-NEE-yoh] Fine wine grape used in best quality red wines of Spain. It has rich, dark fruit flavours and decent ageability. Some synonym names that exist are the Tinto Fino of the Zamora region, Tinta del Pais of the Ribero del Duero and Tinta de Toro in the Toro region. In Portugal the grape is known as the (Tinta) Roriz and Aragonez. Large acreages are grown in Argentina. Also found in the Central Valley of California where it is known as Valdepeñas and mainly used to make grapejuice much favored by home-winemakers sold under the “Valdepeñas” name in N. America. Teroldego A flavourful red produced in Italy’s northeastern region of Trentino Alto Adige. Terroir Term for all the characteristics of the vineyard site thought to be imparted to a particular wine. It is a term that includes geographic, geological, climatic and other attributes that can affect an area of growth as small as a few square metres. Thin/Thin-bodied Opposite of full-bodied. Toasty Other, similar descriptors are “caramel” and “toffee”. Some also add spicy flavours, such as “cinnamon” or “cloves”. Tobacco Descriptive term, used by some, to describe a flavour component resembling the taste of raw tobacco leaf in the finish of certain red wines. Seems to mainly apply to Cabernet Sauvignons from Bordeaux, France or the Napa region of California. Cigarbox is a common term often used as a near synonym especially if a cedarwood note in the aroma is detected. Tocai Friulano A medium bodied, aromatic dry white widely planted in Italy’s northeastern Friuli district. Tough Usually implying too much tannin. Traminer Still grown in France, where it is better known as Savagnin Blanc, and in California but almost everywhere else has been largely replaced by its much more intense and aromatic offspring Gewürztraminer clonal variety. Trebbiano Italy’s most widely planted white variety, which produces an assortment of light, dry wines. Trentino Region in northeastern Italy, around the city of Trento, noted for its many excellent red wines. Tuscany One of Italy’s most important wine areas. Tuscany is most famous for Chianti; the central part of the Chianti region is called Chianti Classico. A B C D E F G H I J K L M N O P Q R S T U V W X Y Z Underripe Resulting flavour when grapes that failed to reach optimum maturity on the vine are used in the vinification process. See also Acidic, Green. Unfiltered Opposite of filtered. However, does not exclude other clarifying processes such as fining, etc. Unfined Opposite of fined, but does not exclude other clarifying processes such as filtering, etc. A B C D E F G H I J K L M N O P Q R S T U V W X Y Z Valpantena Wine district east of Lake Garda in the region of Veneto, northern Italy. Superior wines from this region are classified as “Valpolicella Valpeantena.” Valpolicella Famous red wine region of Veneto, northern Italy. Valpolicella wine is made primarily from three grape varieties - Corvina, Rondinella, and Molinara. Vanilla Component detectable in the nose of a wine. The novice taster can compare odors with the vials of artificial ones provided in kit form. Vanillin Component contributed by oak wood barrel staves. Considered to add a degree of sweetness to red wines when present in barely detectable amounts, so adding to a desirably complex style prized by connoisseurs. Varietal Character The particular flavour characteristics associated with a grape picked at optimum maturity—such as the distinctive berrylike taste of California Zinfandels, or blackcurrants of Cabernet Sauvignon, etc. Veneto Region in northeastern Italy, including the major cities of Venice, Verona, Vicenza and Pauda (Padova). Vegetal Considered a flavour flaw when present in distinctive amounts over and above that occurring naturally in the grape. Somewhat the same connotation found in the term Grassy. Vericchio Famous white wine from the Marche region in Italy. Vermentino White wine grape planted exclusively in Sardinia. Vino Santo A special type of wine produced in many parts of Italy, especially Tuscany. Often not put in the bottle until its fifth year, it improves with more aging. The wine is lusciously sweet and is produced in limited quantities. Vintage Can mean either the particular year in which the crop was harvested or the process of harvesting itself. Viognier Semi-classic white grape variety grown in the Rhone Valley, France and California. Has full, spicy flavours somewhat reminiscent of the Muscat grape and violets. Viognier wine can vary from almost Riesling-like character to almost Chardonnay character, depending on production method, but is not noted for aging ability and is best drunk while young. Recently planted small commercial acreages in the eastern Finger Lakes region of New York state are now yielding enough grapes to allow one winery to make limited amounts of varietal wine. Vitis Labrusca The grape species believed to be an impure, cross-pollinated version of the wild grape native to North America. Makes tasty juice, jelly but has wine flavour often termed as foxy. Vitis Vinifera The premier grape species used for the world’s most admired wines. Also referred to as the “European vine”. Volatile Powerful, attack aroma. Usually denotes high level of acidity, alcohol and/or other flavour faults. A B C D E F G H I J K L M N O P Q R S T U V W X Y Z Warm Possesses high alcohol flavour offset by counterbalancing flavours and other desirable qualities. Unlike hot, it is a positive attribute. Watery Synonym for Meager or Thin. Weighty Well-structured/balanced wines with an implication of mildly excessive flavour or heaviness. Well-balanced Contains all of the essential elements such as alcohol, flavours, acid or astringency, etc. in good proportions. Wine Thief Sampling tube made from clear glass or plastic tube having a narrowed opening at either end. The tube is lowered into the wine container, usually a barrel, allowed to fill to a predetermined level and is then withdrawn, keeping the upper end sealed with a finger, so collecting a sample of wine. The wine sample is then disgorged into a wineglass or tastevin cup (a small, shallow silver cup with raised indentations that help reflect the wine’s colour and exhibit its clarity) held ready for use by the taster. Woody Almost a synonym for Oaky, but it implies an overstay in a wooden container which resulted in the absorption of other wood flavours besides oak. A B C D E F G H I J K L M N O P Q R S T U V W X Y Z Yeasty Term describing odors deriving from varietal yeasts carried on grape skins, moulds, etc. Includes both desirable and undesirable characteristics. Examples would be the presence of brett, a strain of yeast that produces gamy or smoky odors that are considered to add to the character of the wine when barely detectable, but considered a flaw when presence is pronounced. Yield The amount of wine or grapes produced per unit area, usually measured either as ton/acre, tonnes/ha or, in much of Europe, hl/ha. A B C D E F G H I J K L M N O P Q R S T U V W X Y Z Zinfandel [Zin-fan-DELL] An important grape variety, also thought to be the variety once known as Black St. Peter in early 19^th century California lore, currently grown in California and used to produce robust red wine as well as very popular blush wines called White Zinfandel. The oldest vines found in the Dry Creek and Amador regions are notable for their ability to produce superior juice. Zinfandel is noted for the fruit-laden, berrylike aroma and prickly taste characteristics in its red version and pleasant strawberry reminders when made into a blush wine. The origin of the grape-name Zinfandel in California is currently not known but is thought by some to be a corruption of Zierfandler, a completely unrelated white variety still grown in the Balkan region of Europe. It has been noted that mid-19^th century catalogs mention a red mutation of that variety. A plausible hypothesis is that a naming error arose due to attribution and shipping mistakes made during unreliable early-19^th century transport and handling to New World destinations. A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Wine 101