Wine Education

This guide covers the timeless fundamentals of wine appreciation, from tasting and storing to decanting and terminology.

Wine Tasting

Five Basic Steps

Color: Color tells you a lot about the wine. For instance, white wines tend to deepen in color from yellow to golden as they get older. Red wines on the other hand, tend to change from red to brick with age.

Swirl: Why do we swirl the wine? To allow oxygen to get into the wine. In other words, swirling aerates the wine and releases more aromas or bouquet.

Smell: This is the most important part of wine tasting. You can only perceive four tastes-sweet, sour, bitter, and salt-but you can smell over 1,000 different scents. Pinpointing the nose of the wine helps you to identify certain characteristics found in the taste.

Taste: Tasting is something you do with your taste buds. And remember, you have taste buds all over your mouth. They're on both sides of the tongue, underneath, on the tip, and they extend to the back of your throat. Unfortunately, gulping wine bypasses many of those important taste buds. As mentioned above, you can only perceive four tastes: sweet, sour, bitter, and salt. Sweetness only occurs in wines that have some residual sugar left over after fermentation. Sour (sometimes called "tart") indicates the acidity in wine. Bitter is sensed in the back of the mouth and indicates firm tannins. Salt is an element that rarely occurs in the taste of wine.

Savor: After you've had a chance to taste the wine, sit back for a few moments and savor it.

Conclusions

• Light, medium, or full-bodied?
• For a white wine: How was the acidity; very little, just right or too much?
• For a red wine: Is the tannin in the wine too strong or astringent? Is it pleasing? Is it missing?
• Are all the taste components balanced and in harmony?
• How long did the flavors last (finish)?

Storing Wine

How to store wine?

The easiest way to keep wine is to get a wine cooler. It is very easy to use as there is nothing to take care of. A wine cooler maintains the same condition: constant temperature and humidity, no vibration, good air circulation, no sun light. Here are a few advice to keep your bottle of wine safe.

Wine needs to be protected from:

Temperature (too warm or too cold)

The ideal temperature to keep wine is between 50 and 57°F (10 and 14°C). Wine needs a constant temperature all year round to mature. A fridge is not a suitable place to keep wine as vibrations will destroy some of its components.

Vibration

Vibrations damage irremediably some components in the wine. If the wine is disturbed regularly, some components can not express their quality and therefore the wine can not mature.

Light

The ultra violets of the sun destroy tannins and therefore kill the wine. You need to put the wine bottles away from light, in a dark place such as a natural cellar, a cabinet, or a wine cooler.

Humidity (too much or too less)

Wine needs to mature in a place with a hygrometry of 70 to 80%. If the room is too dry, the cork dries up and air can get into the wine. If the room is too humid, the humidity damages the cork and the smell of the cork will go into the wine.

No air circulation

Moisture and bacteria can develop in the cork if the air can not circulate and renew itself. The cork will be damaged and so the wine will lost its integrity.

How long can I keep wine?

Wine requires time to mature and express style and personality. Wine needs protection from high/low temperature, high/low humidity, vibration, air suspension. Once the bottle is kept in good condition such as in a wine cooler, maturation depends where the wine is coming from. The terroir, the specific weather, soil, grapes and wine making techniques have all a word to say.

Decanting Wine

Anyone who wants the best from their wine should own a decanter. Decanting wines is not just for show, and even in this modern age of industrial, fined and filtered wines, some will still benefit from spending some time in a decanter.

Why Does a Wine Need Decanting?

Wines which have aged in bottle, typically red wines, will generally throw a sediment. Not only is this sediment displeasing to the eye, it can also be quite unpleasant in the mouth. Young wines also benefit from decanting, although the aim is not to take the wine off its sediment, but rather to aerate the wine. The action of decanting softens its youthful bite and encourages the development of more complex aromas.

How to do it

If you suspect a considerable amount of sediment, it's advisable to stand the bottle upright for a day or so prior to decanting, thus allowing the sediment to fall to the bottom of the bottle. When the time comes to decant, assemble your corkscrew, bottle, a suitable receptacle (a simple carafe will do), and a light source like a candle.

1. Remove the entire capsule from around the neck of the bottle so you have a clear view into the neck.
2. Position the light source shining through the neck from behind.
3. Hold the receptacle in one hand and the bottle in the other, and with a smooth and steady action, pour the wine into the decanter.
4. Keep the neck of the bottle over the light source, so that you can observe for an arrowhead of sediment moving into the neck of the bottle. This is your cue to stop pouring.

If you've done it all correctly, this should be the end result. A full carafe or decanter of clear wine, with just half a glass or so of sediment-laden wine remaining. This remaining portion makes a great addition to the gravy, should you be decanting the wine as an accompaniment to a roast dinner.

Wine Terminology A-Z

ACETIC ACID

One of the naturally occuring acids in wine and other foods, responsible for the sour taste in vinegar. In a healthy wine, the concentrations of this volatile acid are indetectably low. However, overrexposure to oxygen can feed the transformation of alcohol into acetic acid and the result is an unpleasantly sour wine often described as acetic.

ACIDS

Natural component of grapes and wine, predominantly tartaric, malic and lactic acids. Responsible for tartness, necessary for a wine's inherent balance and in preventing the growth of unwanted bacteria.

ACIDIC

Term used pejoritively to describe a wine with too much acidity.

ACIDIFICATION

A winemaking practice whereby acids are added to a wine in order to correct a deficiency thereof.

ACIDITY

A crucial and quantifiable element of wine, resulting from the sum of the fixed and volatile acide. Too much acidity makes a wine overly tart and too little makes a wine flat, watery and often is referred to as "flabby".

ACRID

Indicates the foul, rotten egg odor resulting from the addition of too much sulfur dioxide during vinification.

AERATION

The controlled exposure of juice/wine to the air in order to give the yeasts proper amounts of oxygen, thus promoting fermentation. Overexposure can result in oxidation.

AFTERTASTE

Term used to indicate the flavors which linger on the palate after a wine is swallowed. The duration of the aftertaste and it's qualities are a quality measurement.

AGGRESSIVE

Adjective used to describe a wine made harsh by excessive tannins or acids.

AGE-WORTHY

Indicates a wine which has the necessary acid, sugar, tannin and flavor profile to warrant cellaring.

AGING

The practice of stocking wine in oak barrels or bottles in order to promote a balance and complexity of flavors.

AGIORYTIKO

Ancient Greek red variety which means St. George grown in the Nemea valley of Peloponnese.

AGLIANICO

Brought to southern Italy by the Greeks, this high quality variety gives fame to the wines of Taurasi and Aglianico del Vulture of Campania.

ALBA

Town of the Piedmonte region of Northwest Italy regarded as its capital of red wine and white truffles.

ALCOHOL

The generic name for ethanol. Indigenous and added yeasts convert the sugars in the grape juice into alcohol.

ALCOHOL BY VOLUME

A legally required tabulation of the percentage of alcohol by volume in a bottle of wine.

ALLIER

A specific oak forest in france with world famous quality wood for barrel making.

AMERICAN OAK

Oak grown in American forests for the production of barrels, becoming more popular because it is less expensive than French Oak and imparts stronger vanilla and coconut flavors.

AMERICAN VITICULTURAL AREA (AVA)

A geographically defined area designated by the Bureau of Alcohol, Tobacco and Firearms for grape-growing.

AMPELOGRAPHY

The science of identifying and describing the world's grape vine species called vitis.

ANTHOCYANINS

Phenolic compounds which naturally pigment red and black grapes as well as their tannins.

APERITIF

Beverages served prior to a meal to stimulate the appetite.

APPEARANCE

Judgement of the wine's clarity. Terms such as clear, brilliant, dull, hazy and cloudy all pertain.

APPELLATION

The international term used to define where the grapes of a particular wine were grown.

APPELLATION D'ORIGINE CONTROLEE (AOC or AC)

French for Controlled Origin Appellation. The French system of naming their most highly regarded viticultural areas.

AROMA

The pleasant smells associated with younger wines, not to be confused with the term bouquet which applies to the smells of complexity in aged wines.

ASTRINGENT

Wines with a high tannic concentration are considered astringent. This is not a taste but a physical sensation in the mouth of puckering and drying.

AUSTERE

Descriptor for grippingly acidic wines which lack the proper complementing balance of alcohol, sugar and flavor profiles.

BACCHUS

Ancient Roman god of wine.

BACKBONE

Term used to define the structure of a wine.

BALANCE

Balance in a wine is the harmonious synthesis of its alcohol, acid, tannins and sugars, the essential components of a wine's flavor profile.

BARBERA

The famous grape of Italy's Piedmont region, known for a deep purple hue, bright acidity, and ripe berry flavors.

BARREL AGED

A wine is barrel aged when the flavor, structure, balance and complexity are improved by spending time resting in oak casks.

BARRIQUE

Bordeaux term for an oak barrel of 225 liters.

BITE

Describes the feeling of a wine on your tongue when the acids or tannis are overdominant.

BITTER

One of the four kinds of taste that we sense with our olefactory and tastebuds working in unison.

BLANC DE BLANCS

French for "white of whites". Term used for Champagne made exclusively from the Chardonnay grape.

BLANC DE NOIRS

French for "white of blacks". Term used for Champagne made from red grapes, specifically Pinot Noir and Pinot Meunier.

BLENDING

The winemaking practice of mixing different batches of wines. Most of the world's greatest wines are a result of masterful blending.

BLIND TASTING

An organized, controlled tasting of a group of wines when the actual wines' identities are concealed from the tasters.

BLUSH

Synonymous with rose; the name for a light pink wine made from red grapes with reduced skin contact during fermentation.

BODY

Tasting term used to describe the sensation of weight and feel of a wine in the mouth.

BOTRYTIS CINEREA

Also known as Noble Rot, this is the sought after bacteria which can invade healthy white grapes and cause water evaporation, concentrating the sugars and flavors to create sweet wines like Sauternes.

BOUQUET

The smells a wine aquires with aging, not to be confused with aroma.

BREATHING

See aeration.

BRIX

A measurement of the dissolved sugars in a wine measured with a hydrometer or a refractometer.

BRUT

French term developed in Champagne to describe a champagne or sparkling wine which is dry rather than sweet.

BUTTERY

Tasting term used to describe the butter flavor found in some wines, often associated with Chardonnay.

CABERNET FRANC

A primary red grape of Bordeaux and the Loire Valley, with aromas of violets, raspberries, and a characteristic herbaceous quality.

CABERNET SAUVIGNON

The great red variety of Bordeaux, often regarded as the king of reds. Known for flavors of blackcurrant, tobacco, cedar and green pepper.

CHAMPAGNE

A sparkling wine which may only be called Champagne if it is produced in the designated Champagne region of France following the traditional method.

CHAPTALIZATION

The vinification process of adding sugar to increase the potential alchohol level, not to make the wine sweeter.

CHARDONNAY

The world's most sought after white grape variety, making the famous white wines of Burgundy and Chablis, and popular worldwide.

CHENIN BLANC

The white grape of France's Loire Valley and South Africa, making wines that can range from dry and mineral to rich and sweet.

CHEWY

Tasting term for wines with high tannic extraction giving the impression that the liquid is so full-bodied and thick that it should be chewed.

CLARET

The term used in Britain for red wines from Bordeaux.

CLEAN

Tasting term which describes the health and purity of the wine. It is clean if there are no faulty aromas or flavors.

CLONE

A genetically identical reproduction of a specific grape vine, used to propogate a certain variety with desirable characteristics.

CLOSED

Tasting term which describes a wine whose aromas are not easily identifiable, either due to its youth or because the sample is too cold.

COMPLEXITY

Tasting term describing a wine with layers of flavors and aromas that evolve in the glass.

CORKED

Tasting term describing a wine which has been tainted by a faulty, molded or contaminated cork. Smells like mold or damp cardboard.

CRIANZA

Spanish term for the process of aging a wine and also designates the youngest type of oak aged wine.

CRISP

Tasting term for a wine with rather high acidity, a clean, refreshing mouth and finish.

CRU

French term for a selected plot of a vineyard designated as superior to others. Translated in English as growth.

CUVEE

A select blend of a special wine or lot of wine.

DECANT

The term for opening and pouring a bottle of wine into a specially shaped glass container designed for the purpose of aerating a wine or separating it from sediment.

DEGORGEMENT

Technique used when making sparkling wine to remove the sediment (lees) after secondary fermentation in the bottle.

DELICATE

Tasting term for the pleasant quality found in many great Rieslings and Pinot Noirs where the light body is complemented by vivid flavor profiles.

DEMI-SEC

Descriptor developed in France to indicate a semi-sweet white wine or champagne.

DEPTH

Tasting term used to indicate how many layers of flavors are present in a particular wine.

DO (Denominacion De Origen)

Spain's appellation category system for quality wines.

DOC (Denominazione D'origine Controllata)

The Italian system for defining wine regions and wine names.

DOSAGE

The dose of wine (usually with some sugar) added to a bottle of sparkling wine after disgorgement to adjust the final sweetness level.

EARTHY

Tasting term for the aroma of soil, must, or mushrooms which can be present in a wine.

ELEGANT

Tasting term which describes a wine with a subtle and refined character. A high complement for a wine.

ENOLOGY

The science of winemaking. Also spelled oenology.

ESTATE-BOTTLED

American term for wines made from grapes entirely owned and grown by the producer and bottled on premise.

ETHANOL

Scientific name for alcohol.

EXTRACT

Term for all the dry matter or solids in a wine. This non-volatile matter consists of sugars, minerals, acids, phenolics and glycerol.

FAT

Tasting term for wines with an especially full-body, intense flavors and a sense of voluptuosness.

FERMENTATION

Vinification process whereby yeasts transform the sugars in grape juice into ethanol and carbon dioxide.

FILTERING

The straining of solid particles from a wine before bottling. A controversial practice as it can strip flavor.

FINING

A winemaking technique using coagulatory agents such as egg whites or bentonite clay to remove solid particles.

FINISH

Tasting term which refers to the length the flavors of a wine remain on the palate once the wine has been swallowed.

FLABBY

Tasting term describing a wine lacking in acidity.

FLAT

Tasting term for a sparkling wine that has lost its bubbles, or a still wine lacking acidity.

FLORAL

Descriptor for a wine which smells of flowers.

FORTIFIED

Descriptor for a wine whose alcohol content has been augmented by the addition of spirits, such as Port.

FREE-RUN JUICE

The high-quality juice that flows naturally from grapes before they are pressed.

FRUITY

Generic tasting term for a wine with a prominent flavor of fruit.

FULL-BODIED

Tasting term describing a wine with high extract of tannins and polyphenols giving it a weight or mass in the mouth.

GAMAY

The variety which accounts for nearly 100% of the plantings in Beaujolais. Responsible for pleasantly light and fruity everyday wines.

GENERIC

Blended wines made from lower-quality or inexpensive grapes targeted at the low end market.

GEWURZTRAMINER

An intensely aromatic grape known for its notes of lychee, rose, and ginger, most famous in Alsace, France.

GRAND CRU

French for "great growth". Term used to identify the best wines from superior vineyards or plots, especially in Burgundy and Bordeaux.

GRAN RESERVA

Spain's highest quality category for aged wines, bottled only in the best of years.

GRASSY

Tasting term for wine with hints of grassy aromas. Often said of Sauvignon Blanc.

GREEN

Tasting term for wines made from unripe grapes, often with unpleasant vegetal notes.

GRENACHE

A widely planted red grape, key in France's Rhône Valley (Châteauneuf-du-Pape) and for rosé wines.

HARD

Tasting term for a wine with excessive amounts of tannins or acids making it unpleasant to drink.

HARMONIOUS

Tasting term for a wine with a seamless structure which incorporates all the necessary elements in perfect balance.

HARSH

Tasting term for an overly alcoholic or tannic wine.

HARVEST

The period or act of removing grapes from the vine in order to begin pressing and fermentation.

HEARTY

Tasting term used for wines with full, fleshy body and intense flavors.

HERBACEOUS

Tasting term similar to grassy, used to describe wines with an herbal or vegetal smell like freshly cut grass.

HOLLOW

Tasting term for a wine lacking in any discernable flavor, texture or character.

HOT

Tasting term for wines which feel hot in the mouth or throat due to a high degree of alcohol.

HYBRID

In viticulture, the propagation of a new, single variety from two different vine species.

IGT (Indicazione Geografica Tipica)

An Italian quality category, made famous by the "Super Tuscans" which did not conform to traditional DOC rules.

INTENSITY

Tasting term which can be used both for the flavors or aromas of a wine.

JEROBOAM

A large format bottle, typically holding 3 liters (4 bottles) in Champagne/Burgundy or 4.5 liters (6 bottles) in Bordeaux.

KOSHER

Wine made under the supervision of a rabbi, in accordance to Hebrew law.

LATE HARVEST

Labeling term for wines made from grapes picked after the normal harvest, resulting in higher sugar content and typically dessert wines.

LEAN

Tasting term for a high acid, less fruity wine.

LEATHERY

The tasting term describing wines which smell or taste of well-used leather, usually exhibited in older red wines.

LEES

The sediment which collects in barrels composed of primarily of dead yeast cells. Some wines are aged "sur lie" (on the lees) to gain complexity and texture.

LEGS

The streams of liquid that adhere to the side of a glass and run down after a wine is swirled. An indicator of alcohol content.

LENGTH

The duration of a wine's flavor on the tongue after a wine is swallowed.

LUSCIOUS

Tasting term for supple, smooth, fruity, and velvety; more often associated with sweet white wines.

MACERATION

Vinification term for keeping the grape skins in contact with the juice during fermentation to extract color, flavor, and tannin.

MADERIZED

Tasting term derived from Madeira to describe oxidized, browned wines with a nutty, carmelized flavor.

MAGNUM

A large bottle which holds 1.5 liters, or 2 standard bottles.

MALBEC

Originally from France, Malbec found its true home in Argentina. A full-bodied, smooth red with juicy flavors of blackberry and plum.

MALOLACTIC FERMENTATION (ML)

A secondary fermentation that converts sharp malic acid into softer lactic acid, making wines rounder and more complex. Key for most red wines and many Chardonnays.

MASTER OF WINE (MW)

A prestigious and difficult-to-obtain qualification in the wine industry, held by a select number of people worldwide.

MATURE

The point at which a wine has reached its fullest potential and is ready to be consumed.

MERITAGE

Term used by Californian vintners for wines made from a blend of traditional Bordeaux grape varieties.

MERLOT

A classic Bordeaux variety known for its fresh fruit-forward style and lower tannins than Cabernet Sauvignon.

METHODE CHAMPENOISE

The traditional sparkling winemaking method developed in Champagne, involving a second fermentation in the bottle.

MUST

Term for the unfermented grape juice.

NEBBIOLO

The famed grape of Italy's Piedmont region, responsible for the powerful and age-worthy wines of Barolo and Barbaresco.

NEGOCIANT

French wine merchants who purchase wine or grapes from growers and bottle and sell it under their own label.

NEW WORLD

Popular term for wine regions outside of Europe, such as the United States, Australia, New Zealand, Chile, Argentina and South Africa.

NOBLE ROT

See Botrytis cinerea.

NONVINTAGE

Wine, fortified wine or Champagne made from a blend of different vintages to maintain a consistent house style.

NOSE

Synonymous with aroma or bouquet, it is the smell of a wine.

OAKY

Tasting term for a wine with high aromatic concentrations of toasty, vanilla, coconut and buttery smells from aging in oak barrels.

OFF-DRY

Term for a slightly sweet wine.

OLD VINE

Wine made from vines which were planted 50-100 years earlier, often resulting in more complex and concentrated wines.

OLD WORLD

The traditional winemaking regions of Europe, especially Italy, Greece, Portugal, Spain and France.

OXIDIZED

Term for wine which has been overexposed to air, resulting in stale or nutty flavors and a browned color.

PALATE

The surface of the tongue and mouth which allows the wine to be tasted and sensed. Also the spectrum of flavors of a wine.

PETIT VERDOT

A red grape variety of Bordeaux, used in small quantities to add color, tannin, and complexity to blends.

PH

A chemical measurement of a liquid's acidity. Wines range on average from 3.0 to 3.7.

PHENOLICS

Chemical compounds in wine responsible for color, flavor, and tannins.

PHYLLOXERA

A minute root-feeding insect that devastated European vineyards in the 1860s, leading to the practice of grafting European vines onto resistant American rootstock.

PINOT GRIS/GRIGIO

A white grape that can range in style from light, crisp, and neutral (Italy's Pinot Grigio) to rich, spicy, and aromatic (France's Pinot Gris).

PINOT NOIR

Burgundy's noble red grape, known for its elegance and complex aromas of cherry, raspberry, and earthy notes.

PRIVATE RESERVE

A marketing term with no legal definition in the US, originally used for a winery's top wine but now often used more broadly.

PUNT

The indentation at the bottom of a wine bottle.

QUAFFABLE

A simple, easy-to-drink wine. A positive term for an everyday wine.

RACKING

The vinification process of moving wine from one barrel or tank to another, leaving the sediment (lees) behind.

RESERVA

A Spanish and Portuguese term indicating a wine has been aged for a specific minimum period in both barrel and bottle.

RESIDUAL SUGAR

The sugar in a wine which is not transformed into alcohol during fermentation, determining its sweetness.

RIESLING

A classic German grape known for its incredible interplay of sweet fruit aromas and high acidity, with great aging potential.

ROSE

A pink wine made from red grapes where the skins have limited contact with the juice during fermentation.

ROUND

Tasting term for a smooth, voluptuous mouthfeel with no harsh edges.

SANGIOVESE

The signature red grape of Tuscany, Italy, forming the backbone of Chianti and Brunello di Montalcino.

SAUVIGNON BLANC

A distinctly aromatic white grape with flavors ranging from grassy and herbaceous (Loire Valley) to passionfruit and grapefruit (New Zealand).

SEC

French for "dry".

SEDIMENT

The solid particles (color pigments, tannins) that can deposit at the bottom of a bottle of aged red wine.

SOMMELIER

The restaurant professional responsible for the selection and service of wine.

STRUCTURE

Tasting term which describes how a wine's acidity, sugar, alcohol and tannins come together in the mouth.

SUPPLE

Tasting term used for reds which describes well-integrated, velvety tannins.

SUR LIE

French term meaning "on the lees". Wines are aged on the lees to gain complexity and texture.

SYRAH / SHIRAZ

A dark, spicy red grape. In France's Rhône Valley (Syrah), it's savory and peppery. In Australia (Shiraz), it's typically rich and jammy.

TABLE WINE

In American terminology, still wines with 7 to 14% alcohol. In Europe, it usually indicates the lowest quality of wine.

TANNIN

Element from grape skins, stems, seeds, and oak barrels that creates a drying, astringent sensation and helps red wines age.

TART

Tasting term for a wine with noticeable acidity.

TASTE

The perception of sour, salty, bitter, and sweet sensed by the tastebuds.

TEMPRANILLO

The noble red grape of Spain, famous in the Rioja region.

TERROIR

French term for the unique combination of climate, soil, and location that contributes to the character of a wine.

TEXTURE

Tasting term which indicates how a wine feels in the mouth (e.g., smooth, rough, silky, or velvety).

ULLAGE

The empty space in a bottle or barrel between the wine and the cork/bung. Too much can lead to oxidation.

UMAMI

A taste sensation for savory flavors, often associated with meats, mushrooms, and aged cheeses.

VARIETAL

Term for a wine made from and named after a single grape variety.

VEGETAL

Tasting term for a wine with herbal and green vegetable flavors, which can be positive (e.g., Sauvignon Blanc) or negative (unripe grapes).

XINOMAVRO

Greece's most respected indigenous red grape, known for its deep color and strong acidity, with great ageing potential.

YEAST

The minute organisms that are responsible for fermentation, the transformation of sugar into alcohol.

YIELD

The amount of grapes that a specific vineyard produces in a given year.

ZINFANDEL

California's signature red grape, known for its bold, jammy, fruit-filled character.