A
ACIDITY
Acidity in wine is a critical factor affecting the wine’s flavour, food pairing and aging potential. Acidity is one of the 4 fundamental traits in wine (Acidity, Sweetness, Tannin and Alcohol). The natural occurring acids come from the pulp of the grape. Primary acids found in grapes are: 1. Tartaric Acid - contributes to the wine’s stability, color, and taste. 2. Malic Acid - responsible for the acidity structure in wine. This acid that can be converted into lactic acid during malolactic fermentation, softening the wine’s acidity. 3. Citric Acid - present in smaller amounts and provides subtle citrus notes in white wines. These acids gives wine a crisp, zesty or tart taste. Acid levels can be light, medium or high in wine. Medium to highly acidic wines will make your mouth water similar to biting into a lemon slice.
ALCOHOL
Alcohol is one of the 4 fundamental traits in wine (Acidity, Sweetness, Tannin and Alcohol) and in wine is produced through a nature process called fermentation. The fermentation process is where microorganisms called yeast consume the natural sugars in the grape juice producing alcohol (ethanol). Generally, the alcoholic fermentation stops naturally when the yeast consumes all the sugar. The result is a dry wine (most wines we drink are dry wines). If the fermentation is stopped prematurely by the winemaker, the result is a sweet wine since the amount of residual sugar is high. The alcohol in wine is measured by the ABV % (alcohol by volume). This measures the amount of pure alcohol as a percentage of the total volume of liquid. Most wines fall within the range of 11%-15% ABV. Alcohol in wine contributes to the “body” of the wine so wine with high ABV will feel heavier in your mouth.
ANGULAR
(Wine Tasting Term) An angular wine is characterized by its sharp and well defined qualities often feeling sharp and edgy on your palate vs. a rich wine like an oaked Chardonnay or a full body red wine. Angular wines are typically young and fresh wines often having high acidity with light to medium alcohol levels.
APPELLATION
Appellation is a term that refers to a legally defined geographical area where grapes are grown and harvested with specific quality standards. Appellations were created to protect the integrity of regional wines by defining the geographical area, regulating grape varieties that can be grown in those areas and the wine production methods that can be used. These Appellations are widely used in Europe and stated on European wine labels to serve as a quality guarantee for customers. Refer to the GI’s (Geographical Indications) definition in Section “G” for more details on Appellations and GI’s.
AROMAS
(Wine Tasting Term) Wine aromas generally refer to the pleasant and noticeable smells associated with the grape itself or aromas from the fermentation process. Often fruity, floral or herbaceous. Some consider aromas originating from the aging process as a wine’s “bouquet”. For this glossary, we consider all as aromas and all fall into three categories of wine aromas:
Primary - aromas that come from the grape itself or created during the fermentation process. Example; black currant aromas in a Cabernet Sauvignon or red berries aromas in a Pinot Noir.
Secondary - aromas created during post fermentation such as Malolactic conversion, Autolysis or wine storage in oak vessels. Example; vanilla, clove, smoke in red wines, or biscuit and bread present in white or sparkling wines.
Tertiary - aromas derived from the aging process and the vessels used to age the wine (often times as a result of exposure to small amounts of oxygen. Example; coffee, caramel, honey, earth and mushroom found in some red wines that have aged for some time.
AROMATIC
(Wine Tasting Term) A wine that has a complex and distinctive aromas that are intense enough to be noticed before even drinking it. This would be considered having pronounced aroma intensity. Aromatic wines often have strong fruity, floral or herbal scents.
ASTRINGENT
(Wine Tasting Term) Astringent wines are characterized by high tannin in the wine causing a drying, bitter or puckering sensation in the mouth. The tannin comes into contact with the saliva and binds to the salivary proteins resulting in a dry and puckering sensation on the palate. Astringent wines are typically highly tannic young red wines. The tannins soften / mellow over time reducing the astringency in the wine.
AUSTERE
(Wine Tasting Term) Wine typically defined as lean and structured often high in acidity, high tannins and with subtle aromas and fruit flavours. Austere wines often leave a moth watering sensation on your tongue due to the high acidity, a dry mouthfeel due to grippy tannins and has minimal fruit flavours.
B
BALANCED
(Wine Tasting Term) Balance is the ideal mix of the four critical wine elements of acidity, sweetness, tannins, and alcohol. Balanced wines feel smooth and well-integrated on the palate.
BARNYARD
(Wine Tasting Term) This term describes a wine with earthy, rustic aromas that may remind one of a farm or stable. These scents, often associated with natural fermentation processes or the oxidative affect of wine aging. Barnyard aromas can include scents of hay, straw, or wet soil.
BIG
(Wine Tasting Term) Big describes a wine with massive flavour in your mouth that takes up all sections of your mouth and tongue. A big wine is not necessarily a fruit-forward wine, and it can also mean it has high levels of tannins and/or high levels of alcohol.
BLEND
A blend is wine made using two or more different grape varieties carefully combined resulting in a more balanced, harmonious and flavourful wine. Blending allows the wine maker to balance the fundamental elements of acidity, tannins and fruitiness to achieve a wine greater than the sum of its parts. Notable examples would be Bordeaux or Châteauneuf-du-Pape.
BODY
(Wine Tasting Term) A wine term used to describe how a wine feels in your mouth. It is the tactile sensation of the wine using the sense of touch vs. taste. Wine can be light, medium of full body. The “body” in wine is influenced by a number of structural elements such as sugar, acidity and tannin, however alcohol has the greatest influence on “body”. Typically, a wine with a high alcohol level would be considered a full body wine.
BOLD
(Wine Tasting Term) A full body wine with strong, intense aromas and flavours. Bold wines often have high alcohol content and rich, concentrated fruit flavours.
BORDEAUX
An area in southwest France known for their Bordeaux blends and considered one of the most significant and influential wine producing regions in the world.
BOTRYTIS
A beneficial fungus that grows on the skin of the grape and makes tiny holes in the grape skin. This causes the water in pulp of the grape to evaporate concentrating the acids, sugars and fruit flavours of the grape. Botrytis is a grape growing technique requiring certain conditions for its success. Grapes affected by this fungus are almost always used to make sweet wines or dessert wines. (Noble Rot is another term for Botrytis)
BOUQUET
(Wine Tasting Term) A term that refers to the complex aromas in aged wines. These scents emerge as the wine ages. Aroma is often used to describe the primary scents/aromas of the wine attributed to the grape itself or created during the fermentation process. Bouquet is often used to describe secondary and tertiary scents/aromas that develop during post fermentation, aging and maturation. These can include oak, spice, leather, nuts or chocolate depending on the grape type and aging methods.
BRIGHT
(Wine Tasting Term) Bright wines are higher in acidity and make your mouth water.
BRUT
A french term used to describe dry Champagne or sparkling wines.
BUNG / BUNGHOLE
A bunghole is the opening in the wine cask or barrel in which wine can put in or taken out. The bung is the cork-like stopper used to seal the barrel.
BUTTERY
(Wine Tasting Term) A wine with buttery characteristics is generally rich and has lower acidity. A buttery wine often has a cream-like texture that hits the middle of your tongue, almost like butter or oil and has a smooth finish. This often comes from Malolactic Fermentation and a characteristic of many Chardonnay wines.
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CASSIS
The aromas and flavours of blackcurrants often found in red wines such as Cabernet Sauvignon produced in France and other parts of Europe. Blackcurrants is a small dark purple fruit native to Europe. The fruit adds depth, sweetness and complexity to the wine.
CHARCOAL
(Wine Tasting Term) A wine that is described as tasting like charcoal. It tastes gritty, dry, high tannins and often with a rustic flavor. Charcoal is often associated or referred to as “pencil lead” which has similar characteristics.
CHEWY TANNINS
(Wine Tasting Term) A reference to wine that has a considerable drying mouthfeel that instinctively stimulates the desire to chew. The sensation is a result of highly tannic wine interacting with the proteins in the saliva leading to a pronounced drying effect on your palate.
CHAPTALIZATION
Chaptalization is the process of adding sugar to grape juice or must before fermentation to increase the final alcohol content of wine without making it sweeter. This process is illegal in some wine making regions and Countries such as Italy, Spain, Argentina, Australia and California.
CIGAR BOX
(Wine Tasting Term) The term “Cigar Box” in wine refers to a woody, cedar like aroma often associated with oak aging and found in red wine. This desirable aroma typically has notes of dry cedar, spice, tobacco leaf, and sometimes leather with smokey flavours. Cigar box aromas are often present in Cabernet Sauvignon and Shiraz wines.
CITRIC ACID
One of the three primary acids found in wine (Citric Acid, Malic Acid and Tartaric Acid). Citric Acid is present in smaller amounts and provides subtle citrus notes in white wines.
CLARET
This is a British term used for red wines from the Bordeaux region in France. They are typically full bodied red blends of Cabernet Sauvignon, Cabernet Franc and Merlot.
CLEAN
(Wine Tasting Term) A wine that tastes crisp and refreshing with no abnormal flavours. Clean wines are straightforward and pure in flavour, often making them easy to drink.
CLOSED
(Wine Tasting Term) A wine that is not ready to drink. Similar to a “Tight” wine, a closed wine is not expressing its full potential. If is often a young wine with high acidity and high tannin levels. Typically this wine would benefit from additional aging to soften the tannins, round out the wine and reveal the character of the wine.
COMPLEX
(Wine Tasting Term) A complex wine is one that offers multiple layers of aromas, flavours and textures. The aromas and flavours change gradually with different notes emerging over time in your glass. The wine provides a rich, deep and balanced tasting experience on your palate with the acidity, tannins and sugar complementing each other harmoniously.
CORKED / CORK TAINT
Cork Taint or Corked wine is faulty or spoiled wine caused by contaminated compounds in the cork most commonly a chemical called TCA (Trichloroanisole). Corked or Cork Tainted wines will have a musty or moldy smell similar to wet cardboard.
CREAMY
(Wine Tasting Term) Creamy wines are characterized by their rich, round, and thick mouthfeel with flavours primarily of butter, cream, biscuit and bread. It is a characteristic typically found in many white wines and sparkling wines. It is a result of two winemaking techniques; Malolactic Conversion and Lees Contact. Malolactic conversion is a natural process that occurs after alcoholic fermentation and converts sharp malic acid into softer lactic acid, the same acid found in milk. This technique introduces the buttery flavours in white and sparkling wine. The winemaker can chose to prevent the malolactic conversion from taking place so the wine remains more acidic and less buttery. Lees contact is a natural process that occurs after alcoholic fermentation. After fermentation, the yeast die and fall to the bottom of the fermentation vessel. Winemakers can choose to leave the lees in contact longer with the wine introducing flavours of biscuit and bread.
CRISP
(Wine Tasting Term) Crisp is a term often used to describe a white wine with high levels of acidity and generally unoaked. It is often accompanied with sharp citrus flavours leaving a clean, crisp feeling on your palate.
CRU CLASSE
Cru Classé refers to a 5 tier classification system for French wines particularly in the Bordeaux and Burgundy region. In Bordeaux, the classification system was established in 1855 and ranks the chateau or estate based on the quality and reputation of their wines. In Burgundy, this classification system ranks the unique terroir of the vineyard based on factors such as soil, slope, microclimate and sun exposure. This classification system is used on wine labels and intended to highlight the best French wine producers and help consumers identify wines of superior quality. Premier Cru is the highest quality and Cinquième Cru is of the lowest quality.
CUVEE
Cuvée is a French wine term that has two meanings:
In Champagne and sparkling wines, cuvée refers to the first portion of juice extracted from grapes. This grape juice is typically of higher quality, higher acidity and with more delicate flavours.
For still wines (standard red and white dry wines), cuvée refers to a specially crafted blend produced to achieve a highly balanced and superior wine.
The cuvée designation on a label is not legally regulated. It does imply a high quality wine however this quality is not guaranteed.
D
DEMI-SEC
Sweetness in wine comes from the residual sugar left after fermentation and is one of the four fundamental traits in wine, the others being acidity, tannin and alcohol. There are 4 levels of sweetness; Dry, Off-Dry, Medium and Sweet. Demi-sec means “half-dry” in French indicating a wine with medium level of sweetness. See definition of “Sweetness” for summary of grams of sugar per litre for each sweetness level.
DENSE (Wine Tasting Term)
In wine terms, dense refers to wines that have exceptionally concentrated and heavy structures and feeling tightly packed on the palate. This term is often used to describe wines with intense aromas and flavors, particularly in young wines that may require additional aging or require decanting to reveal the wine’s full potential.
DRY
Dry has two definitions:
Dry Wine: A dry wine is one that contains little to no residual sugar. During the fermentation process, the yeast converted all the sugar in the grape juice to alcohol. This classifies the wine as a “Dry Wine”. Most of the wines produced are dry wines. Cabernet Sauvignon, Merlot, Pinot Noir, Shiraz, Chardonnay, Sauvignon Blanc, etc. If the winemaker stopped the fermentation process early and left residual sugar, the wine would be considered a medium sweet or sweet wine depending on the amount of residual sugar. A dry wine typically tastes fruity, crisp and not sweet. It usually highlights the grape variety’s natural flavours and aromas.
Dry feeling wine: A wine that feels dry is a taste sensation usually attributed to the high tannins in the wine. It can create a dry and puckering sensation in the mouth.
E
EARTHY
(Wine Tasting Term) A term used to describe wines that evoke aromas and savoury flavours similar to the earth and ground that is the opposite of fruit forward wines. Notes of forest floor, wet soil, leaves, truffles, mushrooms and minerality are common in earthy wines. These earthy characteristics are a byproduct of the environment and soil where the grapes are grown. Some examples of earthy wines: Pinot Noir from Burgundy France, Nebbiolo, Sangiovese, Tempranillo, Bordeaux blends, Chablis and Grüner Veltliner.
ELEGANT
(Wine Tasting Term) A term used to describe a wine that has a harmonious balance between it major traits of sweetness, tannin and alcohol. It generally is a light to medium body wine that has high acidity, smooth on the palate with subtle aromas and flavours. No one trait or characteristic over powering the other wine elements. Basically a wine that is not bold, not fruity and not opulent.
F
FAT
(Wine Tasting Term) Wide, big, opulent: These are all similar synonyms of fat. A fat wine refers to its body, weight and mouthfeel. Fat wines are typically full body, rich, and smooth on the palate and often with low acidity and ripe aromas.
FERMENTATION
Alcoholic Fermentation is the process in winemaking used to create alcohol in the wine. Fermentation is carried out by microorganisms called yeast. The yeast transforms the sugar present in the grape juice to alcohol and carbon dioxide (carbon dioxide is used for sparkling wines but allowed to escape for still wines). The level of alcohol in the wine is driven by the amount of sugar in the grape. Temperature and speed of fermentation are also critical factors during the wine making process. Generally speaking, fermentation ends naturally once the yeast converts all the sugar to alcohol. If the winemakers stops the fermentation prematurely, there is still sugar in the grape juice, the result is medium sweet to sweet wines.
FINING
The process of adding an agent to the wine to remove unwanted particles. For example, some winemakers add egg whites or gelatin to clear the wine of particles. This process will improve the wine’s overall clarity.
FINISH
(Wine Tasting Term) The aftertaste or lasting impression of the texture, flavours and aromas lingering in your mouth after swallowing the wine.
FLABBY
(Wine Tasting Term) Flabby typically means a wine with low to no acidity. Acidity is important to a wine’s structure and balances the other critical elements in wine such as the sweetness, tannins and alcohol. With little acidity, the wine and is unbalanced, may taste bland or syrupy on you palate and does not stimulate your tastebuds. It’s a negative term and typically a result of harvesting grapes paste the time of prime harvest/
FLAMBOYANT
(Wine Tasting Term) A flamboyant wine typically gets your attention with an abundance of fruit aromas and flavours. This fruit-forward flavours dominate all other elements on your palate. Fruit-forward, juicy, ripe and jammy are other words used to describe this type of fruity wine. Shiraz, Zinfandel, Primitivo and Pinot Noir are examples of fruity flamboyant wines. Additionally, beyond the grape variety itself, harvesting and winemaking techniques can produce these fruit-forward wines.
FLESHY
(Wine Tasting Term) Fleshy is a term used to describe a wine that feels chewy, meaty or beefy in your mouth. Typically this is a full body wine that feels thick and heavy in your mouth.
FOOD FRIENDLY
(Wine Tasting Term) A food friendly wine typically refers to a wine that has high acidity that is balanced, moderate alcohol levels, low to medium tannins and medium body. These wines complement many dishes versus competing with the food dish. The high acidity cuts through rich foods and the low to moderate tannins, alcohol and body does not overpower most dishes. These characteristics result in a wine that pairs well with a variety of foods and provides an enhanced dining experience.
FRUIT FORWARD
(Wine Tasting Term) Fruit forward in wine refers to a wine that is especially "fruity". The fruit aromas and flavours are dominant over other aromas and flavours and linger in the wine’s finish. The fruit flavours can range from citrus and green apple to ripe berries and stone fruit, depending on the grape variety. The fruity flavours in the wine are often accompanied with crisp acidity that balances the sweetness of the fruit. The tannin levels in fruit forward wines are typically low to moderate resulting in a smooth and fruity wine.
FULL BODY / FULL-BODIED
(Wine Tasting Term) In the context of wine, full body refers to a mouthfeel and the richness and weight of the wine in your mouth. Typically this is a wine with a high level of alcohol, intense fruit flavours and a high level of tannin. The grape variety itself has the highest influence on body such as Cabernet Sauvignon or Nebbiolo. Other factors such as level of alcohol, residual sugars and oak aging will influence the body of the wine. Malbec, Barolo, Shiraz and Cabernet Sauvignon are example of wines that are typically considered full body.
G
GI’S (GEOGRAPHICAL INDICATIONS)
GI’s is a legally defined vineyard area. These areas can be very small areas or can be an entire region in a country. GI’s outside of Europe grape grower are free to grow any grapes they like with minimal restrictions. For GI’s within Europe, there are strict regulations that can stipulate only specific grapes to be grown in that vineyard area and how the wine is to be made. GI’s in Europe are further divided into two groups; 1. PDO (Protected Designation of Origin) that cover smaller areas with very stringent regulations and 2. PGI (Protect Geographical Indication) covering larger areas with less rigid regulations. of
GRIP or GRIPPY TANNINS
(Wine Tasting Term) Tannin is a compound found in the grape skins, seeds and stems that creates a drying, puckering or bitter sensation in your mouth (refer to Tannin definition below). Grippy tannins are more pronounced and sharper making the wine feel more drying and firm in your mouth, tongue and gums. These grippy tannins mellow over time giving the wine a more rounder and softer feel on your palate.
H, I, J, K
HERBACEOUS
(Wine Tasting Term) A tasting term denoting aromas and flavors of fresh herbs in wine (e.g., green pepper, anise, mint, asparagus, grass, basil, oregano, rosemary, etc….). This can be a result of harvesting and fermenting under ripe grapes but typically it is related to the grape variety itself. Sauvignon Blanc and Cabernet Sauvignon have natural herbaceous qualities. You may find notes of green pepper, mint, grass and asparagus in Sauvignon Blanc and green pepper, mint and eucalyptus in Cabernet Sauvignon.
JAMMY
(Wine Tasting Term) The jammy term in wine refers to a wine that has concentrated ripe fruit flavours that is similar to jam or preserves. Jammy wines are typically sweet and full of fruit flavours such as raspberries, strawberries, blackberries and plum. These wines generally have low acidity and low tannins hence the fruit flavour dominant characteristic. Often times this term has a negative connotation with many sommeliers and wine experts since it implies a fruity unbalanced wine.
JUICY
(Wine Tasting Term) A juicy wine has intense fruit aromas and flavours. It is accompanied with high refreshing acidity and a soft texture. These fruity wines are often young wines made from ripe grapes and easy to drink. Gamay and Grenache wines are examples of Juicy wines.
L
LINEAR
(Wine Tasting Term) Flavours that are straightforward and not complex. For example, Pinot Grigio has simple primary flavours of lemon and pear with no secondary or tertiary flavours or aromas. Cabernet Sauvignon, Malbec and Syrah are considered complex wines with primary fruit flavour accompanied with secondary and tertiary notes in many cases of oak, vanilla and spice.
LIVELY
(Wine Tasting Term) Lively wines typically are fresh, fruity and bright with high acidity and a fresh mouthfeel. They are often characterized by flavours of citrus fruits, tropical fruits and berries. These wines are often young wines, light body, refreshing and invigorating.
LEES
Lees is a winemaking term describing sedimentary deposits of dead yeast or residual yeast as a byproduct of wine fermentation. As fermentation finishes, the yeast dies and sinks to the bottom of the fermentation vessel/vat. Some wine makers leave the fermented wine in contact with lees or stir the lees with the fermented wine to introduce biscuit, bread, brioche and toast flavours as well as a more creamier texture. This wine making technique of “lees contact” is used often when making white wine such as Chardonnay and Champagne.
M
MALIC ACID
One of the three primary acids found in wine (Citric Acid, Malic Acid and Tartaric Acid). Malic acid occurs naturally in many fruits including apples, cherries, plums and tomatoes. Malic acid plays a crucial role in the winemaking process and contributes to the wine’s acidity, balance, flavours and freshness.
MALOLACTIC CONVERSION / MALOLACTIC FERMENTATION
During the fermentation process, winemakers may choose to regulate the Malic Acid in the wine by introducing a bacteria that converts the Malic Acid into Lactic Acid. Three reason winemakers do this is to 1) decrease acidity in the wine if required 2) stabilize the wine or 3) introduce buttery aromas and flavours. Chardonnay wine is a perfect example of this. Often times, winemakers convert the Malic acid to Lactic Acid in the Chardonnay fermentation process to introduce the butter aromas and flavours into the Chardonnay wine.
MATURE
(Wine Tasting Term) A term that refers to a wine that has undergone the aging process resulting with enhanced flavours and aromas, added complexity and softer tannins (in the case of red wine). The aging process typically occurs in oak barrels and the bottle itself.
MINERALITY
(Wine Tasting Term) Minerality in wine refers to aromas comparable to minerals of the earth such as rock, wet stone, flint and slate. Minerality is not considered a flavour in the traditional sense but a sensory or olfactory impression that gives one the perception of earthy aromas and flavours. Minerality can very in intensity amongst different wines. The origin of minerality is often attributed to the soil of the vineyard particularly in regions with stony or chalky soils. The Priorat region in Spain, Chablis France, Campania Italy and Swartland South Africa are known for their slate, chalky limestone or volcanic soils producing wines with minerality.
MOUTHFEEL
(Wine tasting term) In context to wine, mouthfeel is how a wine feels on the palate. It is a tactile sensation experienced in the mouth when you taste and drink wine. It is the feel of the wine’s texture vs. the taste of the wine’s flavours. Mouthfeel can be described using various terms; smooth, velvety, silky, grippy, rough, etc. Mouthfeel is influenced by the level of alcohol, acidity, residual sugar and tannin.
MUST
Must is the unfermented crushed grape juice that includes the skins, seeds and stems from the grapes. Crushing the grapes to produce the must is the first step in the winemaking process and is essential for fermentation.
N
NOBLE ROT
A beneficial fungus that grows on the skin of the grape and makes tiny holes in the grape skin. This causes the water in pulp of the grape to evaporate concentrating the acids, sugars and fruit flavours of the grape. Noble Rot is is a grape growing technique requiring certain conditions for its success. Grapes affected by this fungus are almost always used to make sweet wines or dessert wines. (Botrytis is another term for Noble Rot)
O
OAKED
(Wine Tasting Term) Oaked is a term used to describe wine that has been aged in oak barrels. The oak imparts secondary and tertiary aromas and flavours detectable to wine drinkers such as vanilla, spice, clove, caramel and coconut adding complexity to the wine. Different oak types (American, French, and Slavonian) have different influences on the wine as well as certain oak characteristics such as the grain of the wood (fine vs. dense) and the toasting level (light vs. strong).
OENOLOGY
The science of wine and winemaking. It encompasses the various stages of wine production, including the cultivation of grapes (viticulture), fermentation, aging, and bottling. Often interchanged with the term Vinology.
OPEN
(Wine Tasting Term) In the wine industry, “open” refers to a wine that is ready to drink. Its aromas and flavours are fully developed.
OPULENT
(Wine Tasting Term) Opulent is term used to describe a wine that is rich, bold, lavish and full body. It typically has concentrated fruit flavours, a creamy / velvety texture, oak notes of vanilla or spice and a long finish. Napa Valley Cabernet Sauvignon is an example of an opulent wine.
OXIDATION
Oxidation in wine is when the wine is exposed to air/oxygen. To much air exposure leads to significant chemical changes that affect the wine’s quality. Excessive oxidation negatively alters the wine’s colour, affects the wine’s freshness and diminishes the wine’s aromas and flavours. Alternately, when introducing microscopic or tiny amounts of oxygen through oak barrels, new aromas and flavours are created. As these flavours evolve and tannins soften, the wine becomes richer and more complex.
P, Q
PHENOLIC COMPOUNDS
Compounds naturally present in wine and come from the grape skin and seeds. These phenolic compounds include flavonoids and tannins that add to the wine’s taste, aroma, mouthfeel and aging potential. Since white wine is fermented without the skins, these compounds especially the tannin are only present in red wine.
PHYLLOXERA
A tiny aphid like insect native to North America and a major pest for grapevines. The insect damages or kills grape vines by attacking their roots and leaves. This insect was responsible for the 19th century Phylloxera pandemic that wiped out over 6 million hectares of European vineyards and approx. 60% of French grape vines. The pandemic was finally stopped by vineyard owners grafting European Vitis vinifera vines onto phylloxera-resistant American rootstocks. This allowed grape growers to maintain their traditional grape varieties while protecting them from the aphid like insect.
PEPPERY
(Wine Tasting Term) The term peppery is used to describe wine that has aromas and flavours similar to white, black or freshly ground pepper. These spice notes are generally attributed to a compound called Rotundone found on the skin of the grape. Australian Shiraz and French Syrah grapes produce wines with pronounced pepper flavours.
R
REFINED
In terms of wine, refined wine refers to wine that has undergone a process to enhance its quality and clarity. Unwanted particles have been removed from the wine using a Fining process (refer to the “Fining” definition found earlier in the glossary), a chilling process or aging and racking. All of these techniques remove unwanted particles for better wine clarity and stability.
ROBUST
(Wine Tasting Term) Similar to bold, robust wines are intense, typically full body, high alcohol levels and with strong pronounced flavours. They are hearty and bold often making them suitable for pairing with rich, flavourful foods.
ROSÉ
Rose wines are pink wines that are made from red grapes. The red grapes are crushed and fermentation is started with the skins of the grapes included. The contact with the grape skins is limited to a short period of time. The grape skins are subsequently removed and fermentation allowed to continue. Limiting the amount of time that the grape skins are in contact with the grape juice gives the wine its pink hue. The duration of grape skin contact can vary from several hours to several days depending on the colour intensity the winemaker is trying to achieve.
ROUND
(Wine Tasting Term) A round wine is characterized by its smooth texture. It is balanced with soft tannins so does not feel sharp or drying in your mouth. A round wine can typically be enjoyed earlier than a wine that has high tannins. It has pronounced fruit flavours and usually paired with flavourful foods.
S
SEC
Sweetness in wine comes from the residual sugar left after fermentation and is one of the four fundamental traits in wine. There are 4 levels of sweetness; Dry, Off-Dry, Medium and Sweet. Sec means “dry” in French indicating a “Dry” wine with little to no residual sugar, typically less than 5 grams of sugar per litre. That said, when considering Champagne or sparkling wines, Sec refers to a sweeter style with residual sugar ranging from 17 to 32 grams per litre making it noticeably sweeter than Brut Champagne. Thus, Sec has two meanings depending on the style of wine; still wines being dry and sparkling wines being somewhat sweeter.
SILKY
(Wine Tasting Term) Silky generally refers to wines that have a refined texture and feel soft and smooth on your palate. The wine typically has soft or rounded tannins that add to the smooth mouthfeel. This term generally applies to high quality premium wines such as a French Merlot.
SOMMELIER
A professionally trained wine specialist who has extensive knowledge of wine, grape varieties, regions, production methods and food pairings. Sommeliers work in the wine industry but most often in fine dining establishments providing their advice on wine choices for customers. Beyond providing their advice on wine, they are responsible for managing wine lists, training staff, proper wine storage and creating a memorable wine experience for guests.
STEELY
(Wine Tasting Term) A steely wine is characterized by it high acidity, sharp edges and often a dry taste. The wines generally lack citrus, berry or tropical fruit flavours and instead have sour green apple or pear notes along with metallic or mineral flavours. They are usually young, high in acidity and light body white wines.
STRUCTURED
(Wine Tasting Term) A structured wine refers to the framework of acidity, tannin and alcohol that influences how a wine feels in your mouth. Unlike wine balance that ensures no single element overpowers another, wine structure has more to do with the wine’s critical tactile elements of mouthfeel vs. flavours and aromas. A well structure wine is also critical to it aging potential as it allows the wine to evolve gracefully over time.
SWEET / SWEETNESS
Sweetness in wine comes from the residual sugar left after fermentation and is one of the four fundamental traits in wine (Acidity, Sweetness, Tannin and Alcohol). There are 4 levels of sweetness; Dry, Off-Dry, Medium and Sweet. Below is summary of the sweetness levels and the amount of sugar is each style. Please note this is a general guideline and other sources you may review will have the grams of sugar per litre at slightly different levels.
Dry - Little to no residual sugar (0 - 5 grams of sugar per litre). Most red wines and white wines - Cabernet Sauvignon, Chianti, Shiraz, Merlot, Barolo, Chardonnay, Pinot Grigio, Pinot Noir
Off-dry - Small amount of residual sugar (6 -12 grams of sugar per litre). Riesling (certain styles), Chenin Blanc.
Medium (semi-sweet) - Considerable amount of residual sugar (12 - 45 grams of sugar per litre). Riesling (certain styles), Moscato
Sweet - High amount of residual sugar that the sugar becomes the wine’s prominent feature (greater than 45 grams of sugar per litre). Some dessert wines have up to 200 grams per litre - Port, Sauternes, Sweet Sherry, Ice Wine.
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TANNIN
Tannin is one of the 4 fundamental traits in wine (Acidity, Sweetness, Tannin and Alcohol) and is a natural compound in wine that create a drying or puckering sensation in your mouth. Wines with high tannin levels that have not softened with age may taste bitter in your mouth. Tannins are found in the skins, stems and seeds of the grape. Since red wine is fermented with the skins, almost all red wine contain tannins and white wine does not. Important to note, tannin levels vary with the different wines since it is the red grape variety and fermenting techniques that dictate tannin levels. Tannins act as a natural preservative allowing wines with high tannin levels to age gracefully. They also help balance the wine’s sweetness and acidity, enhancing overall structure and complexity. Cabernet Sauvignon and Nebbiolo (Barolo) are known for their high tannin levels while Pinot Noir and Gamay have lower/softer tannins. When pairing wine with food, moderate to high tannic wines complement protein rich foods or fatty dishes such as steak or other meat dishes.
TARTARIC ACID
One of the three primary acids found in wine (Citric Acid, Malic Acid and Tartaric Acid). Tartaric acid is a natural occurring organic compound found in the grape skins, seeds and stems. It plays a crucial role in the colour, stability and flavour of the wine especially influencing the wine’s freshness and aging potential. Tartaric acid acts like a natural preservative protecting the wine from bacteria.
TERROIR
A French word meaning earth or land. Terroir refers to the combination of soil, climate, topography and surrounding plants that affect the quality of the grape and unique flavours and aromas of the wine. Some include human practices in the definition of terroir as these practices also impact the quality of the grape but for this definition we will only include natural influences.
Soil - The soil type (Clay, Limestone, Sand, Gravel) and mineral composition is unique to each vineyard. Grape vines find water and nutrients within the soil they are planted. While heat and energy come from the sun, the soil supporting the vineyard provides the wine’s unique flavours and aromas.
Climate - Temperature, humidity, precipitation of a region (macroclimate) will impact how the grape and wine tastes. Also the climate of a vineyard impacted by its unique location (microclimate) will also impact the flavours and aromas of the wine.
Topology - The topology of the vineyard will also affect the taste of the grape and wine. Proximity to oceans, seas, rivers, and features such as mountains, slope, incline and wind affect the vine and the characteristics and flavours of the wine.
Surrounding Plants - Aromatic plants surrounding the vineyard can have an influence on how the grapes and wine taste. A vineyard surrounded by plants such as mint, thyme or rosemary may produce wines with herbaceous aromas and flavours.
TEXTURE
(Wine Tasting Term) A tasting term describing the tactile sensation of how a wine feels in your mouth. It is how the structural elements of acidity, sweetness, tannin and alcohol influence the wine’s freshness, body, weight, viscosity, and if it feels smooth or grippy in your mouth.
TIGHT
(Wine Tasting Term) A wine that is not ready to drink. Similar to a closed wine, a tight wine is not expressing its full potential. If is often a young wine with high acidity and high tannin levels. Typically this wine would benefit from additional aging to soften the tannins, round out the wine and reveal the character of the wine.
TRAINING AND PRUNING
Training and pruning are fundamental practices in vineyards to manage grapevine growth, the quality of the grapes and the ability to commercially harvest a viable crop of grapes annually. Training refers to the process of shaping the grapevine into a specific formation. The majority of vines are trained on trellises. This controls the canopy and facilitates photosynthesis for vine and grape growth. Pruning involves removing selected plant parts to influence the grapevine’s growth and control the quantity and quality of the grape. The two most common types of vineyard training systems are:
Cane Pruning (Guyot) - Commonly used in cooler climate regions, this technique involves cutting back the vine's growth to the trunk, reducing vulnerability to frost.
Spur Pruning (Cordon) - Common in warmer climate regions and involves shortening last year's growth down to spurs with two to three buds each. It works well for vigorous varieties that can support more fruit.
TYPICITY
(Wine Tasting Term) A term that reflects the expected characteristics of the wine based on its grape variety and the region where it was produced. It is a benchmark of authenticity for sommeliers and wine tasters expecting a certain wine profile based on grape variety, terroir and history.
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ULLAGE
The headspace of air left in bottles and barrels as a result of evaporation. Too much evaporation can be an indication of poor storage or cork failure and lead to wine spoilage. Winemakers often top off barrels with wine to minimize ullage and maintain wine quality.
UNCTUOUS
(Wine Tasting Term) The term unctuous in wine tasting refers to a wine that is rich in fruit flavours, sugar and alcohol. The wines often feel soft, creamy, velvety and taste sweet such as dessert wines.
UNOAKED
(Wine Tasting Term) Unoaked is a term used to describe wine that is produced without any contact with oak barrels or oak alternatives. This process allows the wine to express its natural fruit and herbal characteristics and are usually clean, bright and fruity. Typically these wines are fermented and aged in stainless steel or other neutral vessels. The majority of white wines are considered unoaked.
V, W, X, Y, Z
VEGETAL
(Wine Tasting Term) A term referring to wine that has vegetal or herbaceous qualities. You will find these wines have aromas and flavours reminiscent of vegetation or vegetables such as grass, bell pepper, asparagus, and eucalyptus. The presence of a compound called methoxypyrazines found in the skin of the grape is often linked to these vegetal qualities. Cabernet Sauvignon and Sauvignon Blanc are example of wines that have vegetal or herbaceous notes.
VELVETY
(Wine Tasting Term) In wine tasting, velvety refers to a wine that is lush, smooth, rich and with a silky luxurious texture. Often times this wine has tannins that are plush and soft with concentrated fruit flavours. These are typically red wines that have aged and are well rounded with a rich mouthfeel.
VINIFICATION
Vinification is the conversion of grape juice into wine by the process of fermentation. The wine making process has several steps and varies based on wine type and style however vinification or the conversion of grape juice into wine via fermentation is common to all wine types and styles.
VINOLOGY
The formal (scientific) study of wine and winemaking. It encompasses vineyard planting, vineyard management and the wine production processes. It is often interchanged with oenology. It is different than Viticulture as Viticulture only includes the study of Vineyard management and not wine making.
VITICULTURE
The scientific study and practice of grape growing and vineyard management for wine production. It encompasses all vineyard management practices including vine planting, training, pruning, pest control and harvesting which are all critical to wine production. Viticulture does not include the study of the wine making compared to Vinology that does include the study of wine making.
VITIS VINIFERA
Vitis vinifera is another term for the species of grapevine that produces most of the world’s wine. It is basically the common grape vine native to the Mediterranean, Central Europe and the Middle East and has subsequently been transplanted in many regions of the world. It accounts for up to 10,000 cultivated grape varieties.
VINTAGE
A term that refers to the year in which the grapes were harvested to produce that particular wine. The harvesting year is extremely important as the wine produced with that particular vintage of grapes will have unique characteristics influenced by the weather, precipitation and vineyard conditions. Conditions that will affect the grape and thus the wine’s flavour, aromas, aging potential and general quality.
WEIGHT
(Wine Tasting Term) Weight of the wine refers to how heavy or light the wine feels in your mouth. It refers to the body of the wine and is primarily influenced by the alcohol level. The higher level of alcohol, the heavier the wine feels in your mouth. Full body- high alcohol levels, Medium Body - moderate alcohol levels, Light Body - low alcohol levels. There are other factors such as intensity of fruit flavours, tannins, sweetness and the grape variety itself that may contribute to perceived weight of the wine however alcohol level is the primary influence.
YEAST
Yeast is a microorganism critical to the wine making process. It converts the sugar in the grapes into alcohol and carbon dioxide during the fermentation process. There is natural yeast present in the grape skins however most winemakers choose to inoculate their grape juice with predictable yeast strains such as Saccharomyces Cerevisiae to ensure desired and consistent flavours and aromas.
YIELD
Yield is the amount or grapes harvested from a vineyard in a particular season. It is a measure of productivity however not a measure of quality. Larger yields do not necessarily translate to better grapes. Large yields may result with grapes with diluted flavours and lower levels of sugar. Winemakers manage yield by vineyard practices such as vine density, training and pruning practices. Also, different grape varieties have varying yield sensitivities. In other words, some grape varieties such as Pinot Noir need lower yields to produce quality grapes with concentrated flavour and aromas while Cabernet Sauvignon and Merlot can have great quality at higher yields.