|
|
Glossary of wine words & terms
A-F G-P Q-Z
| |
|
- Acetic Acid
- See Volatile Acidity
Acid- The crisp, zesty lift that acid lends a wine is essential to
its enjoyment and structure. Acids, mostly tartaric, malic and
citric, play an important role in a wine's brilliance of colour,
in 'lifting' the aroma, and also in the mouthfeel. The role of
acid on the palate of a wine is to balance the fruit richness (or
sugar richness in the case of sweet wines), to give it a vibrancy
and a clean, dry finish. It helps to preserve the wine and also
works as a natural antibacterial agent. Wines with an excess of
acid (especially malic) tend to taste hard or sour on the finish.
Wines that lack acidity, i.e. have a pH that is too high, will
tend to taste flat and have a dull appearance.
Alcohol- A natural by-product of the fermentation process, alcohol is
formed, along with carbon dioxide, as a result of yeast's interaction
with sugar. The riper the grapes are when harvested (and consequently
the higher their sugar levels), the higher their potential for
alcohol. There are, however, a number of occurrences in the winery
that can affect the final alcohol level of a given wine. Fermentation
can be stopped prematurely by the addition of sulphur to the fermenting
wine, by adding alcohol (as in fortified wines), or via a fine
filtration. All these procedures will end fermentation prematurely,
leaving a trace of residual sugar (and hence potential alcohol)
in the wine. In a well-balanced wine, the alcohol content will
be almost imperceptible to taste. Typically, alcohol lends a certain
sweetness and roundness to a wine and, when out of balance, manifests
itself as an obvious hotness on the finish.
Aroma- Among some wine professionals, this term is used to identify
the scents associated with young wines, as opposed to the complex
bouquet that develops with bottle age. However, in much wine literature
the two terms are used synonymously to mean the fragrance of a
given wine.
Astringent- Drying mouth-puckering effect of high levels of tannin and acidity
in the wine. Acceptable in moderate levels and desired in young,
full-bodied reds where the tannin content (resulting from extended
maceration and oak ageing) acts as a natural preservative in the
wine. Astringency will generally soften with bottle age.
Austere- A term used to describe wines that exhibit a certain restraint
of flavour. Such wines show a subtlety in the mouth that is closely
linked to balance and bodes well for the longevity of the wine.
Most commonly observed in cool climate cabernet sauvignon, Hunter
Valley semillon and other whites with firm acidity.
Balanced- A term used to describe a wine that has all of its characteristics
- fruit, acid, alcohol, tannin and oak - in equilibrium. It follows
then that wines described as 'out of balance' will have at least
one of these characteristics sticking out like a sore thumb.
Barrel fermentation- Process whereby the wine is fermented in small oak barrels rather
than larger vats or in stainless steel. Most commonly associated
with white wine production, especially chardonnay, although some
of Australia's better reds, undergo partial barrel fermentation.
Barrel fermentation encourages a better integration of oak flavour,
and white wines that undergo this process tend to show less overt
'fruity' characters. This is a result of the oak being permeable
to the air and changes that take place during the breakdown of
the yeast lees.
Barrique- The traditional oak barrel of Bordeaux, the barrique holds 225
litres of wine. It is taller and has thinner staves than the traditional
Burgundian piéce. The word barrique is now widely used around the
world as a generic term for wooden barrels.
Battonage- A French winemaking term used to denote the practice of lees
stirring. This process has a softening effect on the wine as well
as adding an extra element of flavour complexity.
Baumé- Measurement of the sugar level, and hence potential alcohol,
in grape juice prior to fermentation. One degree baumé roughly
equates to 1% of potential alcohol.
Body- No simple definition here, as 'body' is often equated with different
elements of a wine's composition. Alcohol strength, tannin, richness
of flavour, either of these, or a combination of all of them, can
all be used to classify a wine as full, medium or light bodied.
The term 'body' is, in the case of red wines, synonymous with weight
of alcohol, tannin and flavour - all taken into consideration.
In regard to whites, the term 'full bodied' is generally reserved
for wood-treated wines, as these tend to be the richest in flavour.
Botrytis- Botrytis cinerea, also known as noble rot, is a fungus that attacks
ripe grape bunches, especially in warm, humid conditions. Although
feared by producers of dry wines, it is often encouraged by producers
of late harvest, dessert styles. In such cases, the mould assists
the winemaker by helping to shrivel the berries, concentrate the
sugar and flavour components of the grape, while lending a spicy,
honeyed, orange peel character to the finished wine. While noble
rot can add a zestiness to dry white wines, it is totally detracting
in red wines.
Bouquet- See Aroma
Broad- Wines described as 'broad' show a richness of fruit that tends
to overpower the acid in the wine. Such wines have a soft and somewhat
oily texture in the mouth.
Brown muscat- See Muscat Blanc à Petits Grains
Brut- Used on sparkling wines to indicate a wine that is relatively
dry, i.e., has not been liqueured too heavily.
Budburst- The time in middle to late spring when vines show growth activity
after their dormant winter state. This process is indicated by
the appearance of new leaf. In areas prone to frost, early budburst
introduces the risk of frost damage.
Cabernet Franc- A red grape that makes similarly flavoured, although lighter
and softer, wines to cabernet sauvignon. It often exhibits a herbal,
leafy characteristic similar to that found in unripe cabernet sauvignon.
Generally used for blending with cabernet sauvignon, although some
straight varietal wines are made.
Cabernet Merlot- A wine made by blending wine from Cabernet Sauvignon grapes and
wine from Merlot grapes. Cabernet sauvignon This is the chief red
grape variety of Bordeaux, in particular the areas of Bordeaux,
the Médoc and Graves. Cabernet typically produces full-bodied wines
that can be long lived. It sometimes exhibits a grassy, green-capsicum
streak, like that seen in sauvignon blanc, when grown in the cooler
climes.
Carbonic maceration- Fermentation technique in which uncrushed, whole bunches of grapes
ferment in an oxygen-free environment. This technique tends to
produce light, soft and fruity reds and is most famously utilised
in the Beaujolais region of France. Can also be a feature of premium
pinot noir wines, both in France and the 'new world', where whole
bunches included in the ferment means that a percentage of the
wine has undergone CM.
Cedar- A resinous, aromatic characteristic bestowed on the wine by contact
with new oak. A very attractive aroma that is literally reminiscent
of cedar wood, and is most commonly associated with French oak
and cabernet sauvignon wines.
Chaptelisation- The practice of raising the potential alcohol of a given wine
by the addition of sugar, grape juice or grape juice concentrate.
Chardonnay- A white grape that produces an array of differing wine styles,
from full-bodied, heavily oaked wines, to more restrained (subtly
flavoured) styles, through to unwooded, dry styles. Chardonnay
is also a principal component in the making of Champagne.
Chenin blanc- A white grape originating from the Loire Valley of France where
it is made into the great white wines of Vouvray and Anjou.
Cinsault- A red grape that produces a softer style of red wine. Still used
in blended reds, both cabernet- and shiraz-based.
Classic dry white- Who knows? This is a generic term generally used by West Australian
producers to indicate a zesty dry white blended from semillon,
sauvignon blanc and sometimes a small quantity of chardonnay grapes,
yet without any restrictions on the title; again, who knows?
Clean- A wine that shows no technical or bacterial faults - no pongy
characters.
Colombard- A white grape used to make many white wines and yet rarely given
any credit on the wine label. In France, it is used as one of the
grapes from which Armagnac and Cognac are made.
Corked- A term used to describe a wine that has been spoiled by contamination
of the cork stopper. It is caused by volatile compounds in the
cork resulting in 'off' aromas and flavours in the wine. Tends
to manifest itself as a mouldy, wet hessian aroma (also likened
to damp sawdust) and a bitter stale character which dulls the fruit
flavour. Microwaving corks is being tested as a possible solution
to the problem of corked wine.
Crouchen- A white grape variety that often makes serviceable, though perhaps
not great, wines.
Decant- To carefully pour, in one continuous stream, a bottle of wine
into another vessel (decanter). With mature red wines, this serves
to drain the clear wine away from the sediment that is the natural
result of the ageing process. With younger, full-bodied red wines
it is sometimes used to help the wine 'open-up' (show all of its
fruit character).
Doradillo- A white grape used principally for distillation into sherries
and brandy.
Durif- A red grape variety that is increasingly popular in California,
where it is called 'petite sirah'.
Extract- Generally used in regard to red wines to denote the colour, flavour
and tannin extracted from the grape skins, pips and stalks during
the maceration process.
Filtration- Process by which the wine is passed through a filter to remove
any lees, leaving behind a brilliantly clear liquid. Some winemakers
opt for no or minimal filtration because they feel it can strip
some of the flavour from a wine.
Fining- The practice of clarifying a wine by adding a fining agent through
the top of the barrel. A substance that is heavier than the wine
itself, such as egg whites, forms on top of the wine then makes
its way down through the liquid, trapping any lees like a net and
dragging them to the bottom of the barrel or vat.
Fino- A very dry, refreshing style of sherry that generally exhibits
a nutty tang resulting from the thick film of yeast, flor, which
grows on the surface of the wine while it matures in barrel.
Fortified- The name given to wines made with an extra addition of grape
alcohol. This dose of alcohol kills off any micro-organisms, stops
fermentation (leaving a percentage of unfermented sugar) and of
course raises the alcohol level of the wine. Wines made in this
way include ports, sherry, vermouth, etc, and they generally weigh
in at around 16-18% alcohol.
Free-Run- The juice that drains from the grapes prior to them being pressed,
free-run juice is generally the most prized grape juice. As most
of the harsher elements of wine, such as tannins, are derived from
the grape skins, pips and stalks, free-run juice tends to produce
softer, more delicately flavoured wines. Especially favoured in
the production of high quality sparkling wine.
Frontignac- See Muscat Blanc à Petits Grains.
Fruity- Wines that are rich in fruit flavour. Sometimes incorrectly used
to denote wines that exhibit some sugar sweetness. Dry sauvignon
blanc and gewurztraminer are fruity; late harvest, dessert wines
are sweet.
|
|
