| Table Wine |
Wines of moderate alcohol levels (9 - 15%) which are mostly "dry" or just "off-dry" which are used to accompany food |
| Body |
The perceived weight of the wine in your month. It is a result of alcohol, flavor concentration, tannin and oakiness. As an analogy 2% milk is lighter body than whole milk in your mouth and cream is more full bodied than whole milk |
| Acidity |
The amount of acid in a wine and importantly the perception of the acid (tartness) in your mouth. (Think lemon) Wines with the proper amounts of acid relative to the amount of alcohol in them are refreshing and palate cleansing |
| Sweetness |
The detectable amount of grape sugar in a wine. A wine with very little or no detectable sugar is said to be "dry" |
| Tannin |
Tannic acid from grape skins or oak barrels, can taste bitter or astringency (mouth drying and chaffing) Primary impact on a wine's texture or mouth-feel |
| Bitterness |
A "biting" sensation in wines most often caused by the use of unripe grapes or the undesirable crushing of grape seeds during wine making. (Think over-brewed tea.) |
| Nose/Smell |
The odors or smells you detect, some from the grape (aroma), some from the wine making or bottle aging of a wine (bouquet). A normal person can be trained to identify about 1,000 odors. (Think fruits, flowers, vegetable, spices, smoke, tobacco, oak, minerals, etc.) |
| Flavor |
The sensory impression of wine determined mainly by the chemical senses of taste and smell in the mouth |
| Taste |
While the taste of wine is limited to sweet, sour, bitter, salty (rarely), the smells of a wine are potentially endless. Taste is due to complex flavors that are actually perceived with the sense of smell. (Don't evaluate a wine if you have a cold!) |
| Complexity |
The number of aromas and flavors you detect in a wine. (Finer wines are more complex) |
| Alcohol Level |
Alcohol by volume is listed on all wines bottles. The perception of alcohol is affected by fruitiness, acid levels and temperature of wine. It also can cause a slight heat sensation in the mouth and throat |
| White |
Almost all wine grapes are yellow-gray inside. It is grape skin in contact with juice that causes the resulting color of the wine. With whites, skin contact is minimal but colors still range from watery clear with green and gold highlights thru yellow, gold to deep gold or even brown as they age. |
| Red |
Made from grapes that are red or black skinned. The juice remains in contact with the skins causing the resulting color of the wine. Colors range from purple, ruby red, garnet to even brown as red wine ages. |
| Rosé |
Also called Blush or Rosato in Spain. Quality rosés are made from the juice of red grapes which are taken off the skins before they absorb the full color and range in shades from pale salmon to copper. The longer the skin contact the darker the wine. They range from dry to very sweet. |
| Sparkling vs. Still |
Sparklers are wines with bubbles due to carbon dioxide gas dissolved into the liquid by the wine making process. Still wines have no such bubbles. Sparkler examples include Champagne and Cava |
| Fortified |
Wine made from very ripe grapes with a fermentation process that is either stopped by or followed by the addition of neutral grape spirits (clear brandy). These resulting wines can have significantly higher alcohol levels often 16 to 20 abv. They can be dry or very sweet. Better known ones are Spanish Sherry and Portuguese Port. |
| Sweet or Dessert |
All finished wines have some "residual" or remaining sugar, but when the sugar can be detected as significant on the palate, they are considered "sweet". These are considered Dessert Wines when accompanied by or served stand-alone as a dessert. |
| Fruit Driven Floral/Herbaceous |
Wines are often dominated by a particular category of aromas and/or tastes. Several examples are fruits for Fruit-driven wines (apple, peach, cherry), flowers for Floral wines (rose, violet, jasmine) or herbs for Herbaceous wines (jalapeño, sage, oregano, rosemary). |
| Aromatic vs. Aromatized |
Aromatic wines have strong aromas which are derived from the primary grape used in the wine. Great examples are Gewurztraminer, Riesling and Viognier. Aromatized wines have other botanicals added to generate the aroma. The best known example is Vermouth. |
| Temperature |
Chilled 43º - 50º, Cool 50º - 55º or Cool room temperature 55º - 64º |
Serve at the right temperature (Chilled for sparkling, Cool for white and Cool room temperature for reds) |
| Acidity |
Low, Medium, High |
Match or contrast the acidity/tartness of foods by using bridge ingredients if necessary (e.g. lemon, tomatoes) |
| Body |
Light, Medium, Full |
The body of the wine should match the food being served, often contributed in food by fats, spices and cooking technique. (Don't forget the toppings/sauces) |
| Sweetness |
Dry, Off-Dry, Semidry, Sweet |
Serve at the right temperature (Chilled for sparkling, Cool for white and Cool room temperature for reds) |
| Oakiness |
None, Hint, Medium, High |
Oak barrel aging can enhance smoky flavors and complement bitterness, but it can mask food flavors. Go light (Think of it as "make-up" on wine) |
| Alcohol |
Low (≤13%), Medium( 13-14.5%), High (14.5%-15%+) |
Lower alcohol is better for spicy or salty foods. Lower and Medium level alcohol wines are more food friendly. (Usually below 15%) |
| Bitterness |
Hint, Pronounced |
A hint of bitterness in wines can complement earthy bitter foods or fatty foods (Think charred steak) (Mostly red wines) |
| Complexity |
Simple, Medium, High |
Simple wines pair fine with simple foods but complex wines can shine with simple foods. |
| Flavors |
Complementary, Contrasting |
Properly pairing complementary or contrasting flavors can be satisfying. (Use your creativity) |
| Points |
Points awarded by a wine critic or wine magazine without food. |
Expensive meals in high-end restaurants or when a guest in someone's home may call for a prestige wine brand with high points so as to impress the host. (But only if it matters to you) |
Wine buyers often see labels indicating that the producer of the wine has followed an espoused philosophy of growing the grapes (Viticulture) and/or making the wine (Viniculture). Here are the major ones you might encounter.
| Philosophy |
Goals |
Specifics |
| Organic Farming and Organic Winemaking |
Growing grapes in harmony with the natural environment for healthier farming production environments; producing wines with enhanced human health effect, better taste, and lower sulfite levels. |
Organic farming excludes the use of artificial chemical fertilizers, pesticides, fungicides and herbicides, and emphasizes soil development and biodiversity. For a wine to be labeled "Organic" and bear the USDA organic seal, it must be made from organically grown grapes and list the certifying agency. A wine in this category cannot have any added sulfites and the total natural sulfite level must be less than 20 parts per million. (Natural) |
| Biodynamic Farming |
Farm practices which enforce astrological notions of man and his relationship to a universe in ecosystem harmony, which improves the earth, grows healthier grapes, and produces better tasting wines. |
Holistic farming similar to organic farming with the addition of ethical-spiritual considerations including astrological calendar-driven farming practices. To be labeled "biodynamic" a grower/producer has to meet the stringent standards laid down by an internationally recognized certifying body. (New-age) |
| Sustainable Viticulture |
Applying scientific farming methods so as to be sustainable both in the short and long term by both being in harmony with nature for healthy grape production and cognizant of and acting in consideration of environmental and social issues. |
Farming with calculated minimal environmental impact using modern science as a guide. It focuses on the efficient use of non-renewable resources, the integration of natural biological processes, and sustaining the economic viability of farms. There are evolving international organizations and SIP (Sustainability in Practice Certification) in Central Coast California gaining in visibility. (Science-based) |
