Straightforward Wine Definitions
The accompanying wine definitions and wine terms will expand your comprehension and valuation for wine.
Acidic/Acidity
One of the tastes of wine. All wines actually contain acid, however it ought to dependably be in congruity with the fruit and different flavors. The nearness of acid is vital for wines to age and gives it an enthusiastic, crisp quality. Acid is tasted on the sides of the tongue and mouth.
Aerate
To permit a wine to “breathe” by presenting it to oxygen. Circulating air through a wine helps it to mellow and build up its full flavors, particularly red wines. Decanting is an approach to aerate wine.
Appellation
One particular geographic area from which a wine is created. Most European wines are named by appellation instead of grape varietal.
Aroma
The scent of wine. There are a boundless number of aromas in wine, and pretty much the same number of expressive descriptive words for those aromas. Genuine wine thankfulness will permit you to interpret and portray those aromas for yourself.
Astringent/Astringency
A mouth puckering sensation brought on by the acid and tannin in a wine. Astringency regularly decays as a wine ages.
American Viticultural Area (AVA)
Particular grape developing areas in the United States as characterized by The Alcohol and Tobacco Tax and Trade Bureau (TTB).
Balance
Agreement among the wine’s segments – a balance of acid, liquor, fruit and tannins.
Big
One of the wine definitions used to portrayed a “full-bodied” wine. A big wine has a capable aroma and flavor.
Body
The surface and weight of a wine. The part in wine that gives it body is glycerine.
Bouquet
Every one of the aromas in a wine on the whole make up its bouquet.
Breathe
To aerate or to permit air to blend with the wine.
Character
The components of a wine that recognize it from some other wine. A decent wine ought to have character.
Chewy
This wine term portrays a red wine with a thickness and wealth of tannins.
Complex
Having a wide range of flavors and aromas. A decent wine ought to be complex.
Crisp
Normally connected with the acidity in wine and all the more regularly with white wine, this means a crisp, light character.
Decant/Decanting
Pouring wine from its unique jug into another holder (decanter), permitting the wine to “breathe”.
Delicate
Light surface and inconspicuous flavors. A delicate wine ought not be paired with very flavored nourishments.
Dry
One of the more regular wine definitions, a dry wine has next to zero leftover sugar left in it after fermentation.
Earthy
All the more frequently used to depict European wines, these have aromas and flavors looking like the earth, maybe even soil or shake.
Fat
One of the more unordinary wine definitions, “fat” alludes to a wine with full body and light acid.
Fermentation
The procedure of adding yeast to squashed grapes to transform their sugar into liquor. Fermentation procedures and times shift.
Finish
The last impression a wine leaves in your mouth. A finish which waits (long) is great, and one that barely exists (short) is not very great.
Floral
Aromas found in wine tasting like flowers.
Forward
The predominant segment in a wine that gives your mouth its initial introduction, for instance “fruit forward”.
Fruit/Fruity
One of the wine portrayals utilized when a wine bestows noticeable fruit flavors and aromas.
Full-Bodied
A wine which fills the mouth with flavors and liquor. A full-bodied wine is likewise considered “thick”.
Glycerine
A complex liquor that gives wine its thickness.
Harsh
An excessive amount of acid or tannin depicts these harsh, gnawing wines. They for the most part need fruit.
Legs
These noticable hints of oil left running down within your wine glass after it’s been tipped show the measures of liquor, glycerine and sugar. The more drawn out the “legs”, the a greater amount of liquor, glycerine and sugar present.
Magnum
A wine bottle holding double the wine (1500 ml) than the normal container (750 ml).
Mellow
An approach to portray smooth, delicate wine with low acidity.
Meritage
A term utilized by California wine makers to portray their wines mixed from Bordeaux assortments. It was intended to demonstrate a wine mix of higher quality than a “table wine”.
Must
The blend of squashed grapes, skins and seeds from which red wine is drawn.
Nose
One of the all the more every now and again utilized wine definitions, the nose is essentially the odor of wine, as in having a “decent nose”.
Nouveau
A youthful wine intended to be enjoyed immediately. It is French for “new”.
Oak
The odor, taste and character of a wine granted by capacity in oak wine barrels. Wines are by and large maturing in oak barrels or stainless steel.
Oenology/Oenophile
The investigation of wine or one who ponders and acknowledges wine. You will end up being an oenophile in the wake of investing energy in this site.
Oxidation
The introduction of wine to oxygen or air. Some introduction is great and important, yet an excess of will swing wine to vinegar.
Palate
How one sees the taste and kind of wine in the mouth.
Pips
These are the grape seeds which are a wellspring of tannins in red wine. Pips can likewise grant a biting taste, so the measure of contact they have with a juice must be monitored.
Punt
The space in the base of numerous wine bottles.
Reserve
A term with no legitimate definition in the United States, it is inferred reserve wines are matured longer and improved than consistently packaged wines.
Robust
One of the wine definitions significance full-bodied, full-flavored and high in liquor content.
Sediment
The non-fluid material at the base of a container of wine. Sediment is not impeding and essentially part of the wine.
Silky
Having smooth composition and finish, silky wines need tannins and have a considerable measure of glycerine.
Smooth
A wine that feels great in the mouth, for the most part light in tannin and acid.
Sommelier
The restaurant expert who has impressive wine learning and helps visitors with their wine determination.
Spicy
Having spicy characteristics, for example, mint, clove, cinnamon, vanilla or pepper.
Sweet
“Sweet” is one of the wine definitions effectively mistaken for “fruity”. Sweet demonstrates the nearness of lingering sugar, left over when the grape juice is changed over to liquor. Some dry wines have an aroma of sweetness that in all actuality originates from ready fruit flavors.
Tannin
An ingredient discovered normally in the skins, seeds and stems of grapes. Tannins are generally found in red wines and give that dry, lip puckering sensation. Tannins are an imperative part in red wine and relax with age.
Varietal
Wine that is produced using one predominant grape assortment and whose marks states so.
Velvety
One more of the wine definitions for a smooth, silky wine with low acid, low tannin and generous glycerine.
Vintage
The year the wine is gathered. A wine’s vintage will be found on all wine marks.
Vintner
A wine creator – the individual who settles on all choices identified with the generation of a wine.
Yeast
The ingredient that encourages the procedure of fermentation and transforms grape juice into liquor.
Do you have any terminology we missed here? Leave it in the comments and we’ll add it to our list!
