Sometimes it seems that "wine experts" intentionally use terms and phrases
that confuse an issue rather than explain it. Following are definitions for
some commonly occurring wine terms. E-mail editorial@lovethegrape.com
your suggestions for additional entries.
Cork Taint
Corked refers to the unpleasant flavors and aromas that can occur in a wine
with a cork that is tainted by a chemical called TCA. The ability to detect cork
taint varies greatly by the individual, but it is estimated that as much as three
percent of wines suffer from perceptible levels of cork taint. There is a
movement in the industry toward non-cork closures such as the screwcap.
Such closures would ostensibly eliminate cork taint, but there are plenty of
traditionalists fighting this effort.
Decanting
Decanting is the process of pouring a bottle of wine into a container (typically
a decanter or carafe) prior to drinking. The pouring process allows air to
interact with the wine and jumpstarts the oxidation process. Many younger red
wines, as well as some older wines benefit from decanting, but for different
reasons.
Decanting younger wines can help soften the tannins and lessen bitter
flavors. Older wines often have considerable sediment and decanting allows
these to be removed prior to pouring into glasses. Care needs to be taken
when decanting old wines, as the process can cause the wine to rapidly
deteriorate and lose much of its fruit flavor. Decanting is usually only
appropriate for full-bodied red wines such as Cabernet, Syrah and Merlot.
Estate Bottled
Wines labeled as estate bottled or estate grown imply that the grapes were
grown on land owned by the winery versus from grapes purchased from third
parties. Of course this doesn't necessarily mean the grapes are better. Also,
the use of this term is often unregulated and is more a marketing effort than a
good indication of wine quality.
Filtered
Wines are filtered to remove particles and sediment that occur during the
production process. A related processs is fining, where egg whites or a
similar additive are introduced to the wine to help eliminate particles. Some
winemakers prefer their wines in a more natural state and avoid fining and
filtering.
Finish
The overall impression the wine leaves you with as you swallow. A longer
finish is usually preferred.
Fortified
Fortified wines are those that have alcohol added to the wine during or after
the fermentation process. Examples are Ports and Sherries. Fortified wines
can be bone dry or sweet depending on when the alcohol is added and the
winemaker's desired style.
Malolactic Fermentation
Most relevant when discussing white wines, malolactic fermentation is a
secondary fermentation process that changes the chemical structure of the
acids in the wine. Malolactic fermentation softens acids resulting in softer
and rounder tastes. This process can occur naturally or be induced by the
winemaker. It's most likely to be found in wines such as Chardonnay or Pinot
Blanc and unlikely in crisp, acidic wines such as Sauvignon Blanc or Riesling.
Reserve Wines
Another term that is marketing driven and almost worthless in assessing a
wine's quality. The concept of reserve wines is that the winemaker used only
the best grapes -- the reserve grapes -- for a particular wine. While this may
be true of many wineries, enough wineries break this guideline to make the
term questionable.
Sulfites
Sulfites refer to sulfer dioxide, a chemical compound that occurs naturally as a
result of fermentation. Sulfites are also added by most winemakers. Sulfites
kill bacteria and provide stability to the wine. Without sulfites wine can easily
spoil. Despite their bad reputation, sulfites play a critical part in wine
production and pose no significant health risk.
Tannin
This naturally occurring substance comes from the skins and stems of
grapes as well as from barrel aging. Tannins can be firm and bitter in young
Cabernets or soft and velvety in Pinot Noirs. They can have the effect of drying
out your mouth. Tannins provide the backbone to help wines age.
Terroir
Terroir is a French term for the idea that a particular region or even a specific
plot of land imparts unique qualities to the grape and wine. Thus a wine
made from grapes grown in one area can differ significantly from a wine
made of the same grape variety grown elsewhere primarily due to Terroir.
Varietal
Varietal refers to the specific grape type. Chardonnay, Merlot and Syrah are
grape varietals. Of course within a given varietal there are still differences in
the genetic makeup of different types or clones. Varietal wines are those that
are primarily made from a single grape variety. Depending on the laws of the
growing region, wines will typically contain at least 75 percent of the varietal
grape on the label. There are thousands of individual grape varietals, but
fewer than 100 are commonly made into commercial wine.
Vintage
The vintage is the year the grapes were harvested. Because the quality of
grapes usually varies from year to year, it's helpful to know something about
different vintages when purchasing wines.
Some producers of prestigious wines, as well as most champagne and Port
producers do not produce a wine from a specific vintage (year) if the quality is
not up to their standards.
Back to Wine Eduction Page
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
