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Get a brief overview of wine glossary with the Great Wines Online!
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, DEEP
Refers to a premium wine that demands more attention, it fills the mouth with a developing flavor, there are subtle layers of flavor 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 odours 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. Not to be confused with corked wines
where the stopper is thought to be responsible.
DRY Dry/Off Dry: Little or no sugar = "dry",
slightly sweeter = "off dry".
EARTHY
Covers situations where a "mother-earth" component is present. Earth is soil-dirt, but an earthy wine is not dirty as in "DIRTY" above. 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. European tasters use the term in a broader sense 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. Almost a synonym for "breed".
ESSENCE
Two meanings:
Refers to "odor kits" containing vials of representative flavor 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 coloring 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 colored with strong flavors and tannin. Rose''s, (aka "blush" wines), are normally made by limiting contact with the skins, the opposite of "extraction".
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. Not quite desirable in a late harvest Moselle Riesling, but appropriate in a classic Sauternes. Fatness/oiliness is determined by the naturally occurring glycerol - (a.k.a glycerin) - content in the wine.
FILTERED
Wines that have had suspended particulates resulting from the fermentation process removed. Important for future clarity and stability of a wine.
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 flavored foods.
FLAT
Opposite of "firm". Usually indicates very low acidity, so tasting insipid and lacking flavor.
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 "stoney". 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 flavor 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 "mouthfeel" that is filling and yet has a flavor 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 grapegrowers 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 17th 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 flavors defy verbal description. The best way to imprint "foxiness" in the memory is to mentally compare the flavor 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 flavor result is considered by many to be obtrusive and even quite disagreeable.
FRESH
The wine has a lively fruity acidity, maybe a little bite of acid, as found in youthful light reds, rose''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 winey taste, alcohol is present, the wine has "weight on the tongue".
FUNKY
Defies precise definition. Appears to be a 1970s cannabis culture derived word sometimes used by N. American west coast winetasting reviewers when describing vegetal/ yeasty/yeastlike aromas so complex that individual identification is difficult. Can have positive or negative connotations depending on context.
GAMEY/GAMELIKE
Descriptive term for one of the flavors/aromas considered particular to Burgundian style Pinot Noir red wines. Reminiscent of taste and flavor associated with cooked wild duck and other "gamey" meats. Thought to be caused by contamination with "brett" - (brettanomyces strain of yeast). Sometimes referred to as "animale" by french winemakers or "sweaty saddle" by Australians. Considered a major flaw when flavor is overly-pronounced.
GLYCERIN/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. Is a natural by-product of the fermentation process.
GRAPEFRUITY
Grapefruit flavours are characteristic of cool-climate Chardonnays. See citrusy above.
GRAPEY
Content has simple flavors 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 flavor. In minute presence it can enhance flavors. As it becomes more dominant the more it loses appeal leading to unattractiveness.
GREEN
Strictly applied refers to the taste of wines made with underipe 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 content as well.
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, (usually undefined). 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 very noticeable, called "empty".
HONEYED
Apples 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, (eg: Moselle
Rieslings).
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