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Wine Vocabulary

Types of Red Wines & White Wines

Basic Wine Chart

White Wine and Food Pairings

Red Wine and Food Pairings

Types of Red Wines & White Wines
The type of grape used in winemaking determines the variety of wine produced. Here's a guide to the classic grape varieties around the world:

BARBAROSSA [Bar-bar-Roh-sa]

Red wine variety found in Italy, France and surrounding Balkan region. Used to make an aromatic, robust varietal wine with moderate aging potential.

BARBERA [Bar-BEAR-ah]

Semi-classic grape commonly grown in the Piedmont region and most of northern Italy. Was probably imported into the U.S.A. late in the 19th century. Usually produces an intense red wine with deep color, low tannins and high acid and is used in California to provide "backbone" for so-called "jug" wines. Century-old vines still exist in many regional vineyards and allow production of long-aging, robust red wines with intense fruit and enhanced tannic content. Plantings in North America are mostly confined to the warm western coastal regions.

CABERNET FRANC [Cah-burr-NAY Frahnk]

One of the parent grape varieties that gave rise to the Cabernet Sauvignon. Mainly found in cooler, damper climatic conditions than its offspring. Widely grown in the Loire region of southwest France. Bordeaux wines commonly contain a blend of both Cabernet varietal wines, a practice increasingly being followed in California and elsewhere. Wine from these grapes has a deep purple color, when young, with a herbaceous aroma. Just like Cabernet Sauvignon.

CABERNET SAUVIGNON [Cah-burr-NAY Sow-vee-NYOH]

A "noble" grape famous as one of the main varieties, along with Merlot, Cabernet Franc and others used to create the magnificent French Bordeaux region blended red wines. The most successful plantings in North America are mainly on Long Island (N.Y.) and the cooler regions of northern California. In the warmer regions of California, grapes made into a single varietal wine will often produce higher than optimum levels of alcohol due to high sugar content and, conversely, lower than optimum acid levels in most years and so may tend to age less successfully than the blended French versions. Many other countries have seen their regions develop into prime producers - Argentina, Chile, Italy and New Zealand).

CARMENÈRE [kar-men-nar]

Very limited plantings of this red wine grape are now found in the Médoc region of Bordeaux, France where it is used to produce deep red wines occasionally used for blending purposes. The worlds largest vineyard area under cultivation of this variety is now found in the Santiago region of Chile, South America. Some claim that, in Chile, some individual plantings of this variety has been mistakenly labeled as Merlot due to certain similarities.

CHARDONNAY [Shar-dun-NAY]

This variety is the best-known white-wine producer grown in France. The Chardonnay vine is widely planted in the Burgundy and Chablis regions. Hugely successful in many regions of the world due to its mid-season ripening and versatility. Australia and New Zealand have succeeded in producing world-class wines in recent years. In its Burgundy, France it’s homeland, Chardonnay was for the sole vine responsible for all of the finest white Burgundy. In the late 20th century however, it was transplanted in most of the worlds wine regions - where varietal labeling has become the norm.

CHENIN BLANC [SHEN-ihn, BLAHN]

A widely grown white-wine producing variety, known as Steen in South Africa, Pineau de la Loire in the Loire region of France and under the alias name White Pinot (Pinot Blanco) elsewhere in the world. Often made in a number of styles with or without some residual sugar. It is the favored grape of the Anjou region of France and, although naturally a hard, acidic grape slow to mature, is made into fine sweet wines that age well for a least ten years in the bottle. In the U.S. the grape all too often ends up in the generic jug wines of bulk producers as acidity enhancer for otherwise flabby high sugar/alcohol blends.

FREISA [FRAY-zah]

Grown in the Piedmont region of Italy and used to make both dry and spumante-style sweet red wines. (Sparking wine)

GAMAY [Gah-MAY]

At least three different vitis vinifera grape species are permitted to use the term "Gamay" as their label-specified variety in the U.S.A. The Gamay Noir, Gamay Beaujolais and Napa Gamay. At one time or another each one was thought to be the true Pinot Noir variety of Burgundy before it was determined that many cepage clones existed.

GAMAY BEAUJOLAIS [Gah-MAY, Bo-zho-LAY]

According to investigations by Dr. Olmo of Davis U. the Gamay Beaujolais variety is a widely grown, early-ripening clone of Pinot Noir that can do well in the temperate climates of the northwest U.S. and if picked promptly will produce a good red wine.

GARNACHA [Greh-NAH-CHA]

Alternate name for the Grenache grape in Spain.

GEWÜRZTRAMINER [geh-verts-tram-in-er]

A clone of the parent Traminer variety. Widely grown, having literally dozens of synonym names in various countries including Traminer Rot. Best known as one of the mainstay grape varieties for which the french Alsace region is famous the popular Gewürztraminer produces white wines with a strong floral aroma and lychee nut-like flavor. It is often regarded as somewhat similar in style to the (Johannisberg) Riesling - when vinified as slightly sweet yet tart. Occasionally it is made into a "botrytized" late harvest dessert style wine. Does well in the cooler coastal regions of Western U.S. - (where it ripens in late September) - Australia and New Zealand. In Australia the variety is also known under several alias names. Among these are Traminer Musque, Gentil Rose Aromique and Red Traminer. Cool climate growers should be aware that, in addition to quite large successful plantings of the above variety, a well-regarded cross named Traminette, developed by Cornell University in the U.S.A over the last 30 years, is currently very successfully cultivated on small commercial acreages in the Finger Lakes region of New York State and several other cool northern regions of the USA.

GRENACHE [Greh-NASH]

Also confusingly known under the synonym names Alicante in the south of France and Guarnaccia in the Ischia DOC, Campania, Italy. It should not be confused with the shortened name for the late nineteenth century cross Alicante Bouschet. Grenache is currently widely grown in Spain, (where it is known under the name Garnacha), the south of France and also in California. Is now believed to be descended from the grape named Cannonau, an ancient variety widely grown in Sardinia. It is the main grape used in the red wine blend known as Chateauneuf-du-Pape and, along with the Mourvèdre, Cinsaut and some others, makes good wine blends under the appellation "Cotes du Rhone Villages". In the warmer regions of California the Grenache grape tends to produce pale red wines that are mainly useful for blends. Older vines give juice that produces a creditable varietal. Often "hot" due to high alcohol content and with a distinctive orange colored tint. Also used to make some of the better rosé wines of Provence in southern France.

(JOHANNISBERG) RIESLING[yoh-HAHN-ihss-berk, REES-ling]

(aka White Riesling in New York state (USA), Ontario and British Columbia (Canada), Riesling in Germany, Rheinriesling in Austria, Riesling Renano in Italy and Rhine Riesling in Australia). A white-wine producer variety widely grown along the Rhine river and tributaries - (e.g: Rheingau, Rheinhessen, Mosel, Nahe regions etc.) - in Germany and also in other cool temperate regions of Europe. It is also grown in N. America, where it can produce a flowery, fruity dry wine with high acid and low alcohol not unlike the german "Kabinett" version or a semi-dry style with some residual sugar similar to the german "Spätlese" version. If infected with appropriate amounts of "botrytis", it can make outstanding late-harvest wines - (e.g: comparable to the german "Auslese" series). The Finger Lakes region of New York state in the U.S. and the Niagara region of Ontario, Canada produce excellent dry versions in the Mosel and Alsation styles in addition to consistent freezing temperature extracted juice made into "ice-wine", "eiswein".

MALBEC [mahl-BEHK]

Semi-classic grape grown in the Bordeaux region of France and in other areas under the names Médoc Noir, Côt or Pressac, while in the Alsace it has the local name Auxerrois. Also grown in the cooler regions of California. The vine is widely planted in Argentina where it is being used to produce very popular varietal wines. As a varietal it creates a rather intense, inky, red wine so it is also commonly used in blends, such as with Merlot and Cabernet Sauvignon, to create the renowned red French Bordeaux "claret" blend. In California and other areas it is increasingly being used for the same blending purpose.

MERLOT[Mehr-LOW]

Classic grape widely grown in the Bordeaux region of France and elsewhere. The red wine bears a resemblance to Cabernet Sauvignon wine, with which it is sometimes blended, but is usually not so intense, with softer tannins. Matures earlier than Cabernet Sauvignon, with mid-late ripening. Moderate cold-hardiness. In California it is a popular varietal on its own and also as a percentage constituent of the red wine blend resembling Bordeaux claret called "Meritage". It does extremely well in the state of Washington and shows great promise on Long Island, N.Y. Results in the Finger Lakes region of N.Y., where it ripens in early October, have been mixed due its relative lack of cold-hardiness and the fruit subject to bunch rots. Recently some have claimed that many of the labeled Chilean varietal wines are actually of the Carmenère variety. Other countries such as Argentina and New Zealand also seem to have a suitable climate for this variety.

MUSCAT [Mus-CAT]

Another family of clone varieties, making both red and white wines. Most are of the muscat type, having the unique aromatic character commonly associated with muscat wines. These include the Muscat Blanc, Muscadel, Moscato di Canelli. These clones are mostly used for making medium-sweet and dessert style table or fortified wines. Small acreages of Orange Muscat in the Central Valley of California allow a local variation of this wine to be made by at least one producer, a situation that also occurs in Australia. Hot climate producers of sparkling wines often use the various Muscat grape clones to create wines in the style of Italian Spumante.

NEBBIOLO [nehb-bee-OH-loh]

Grape responsible for the long-lived, fine red wines of the Piedmont region of Italy. The role of honor includes traditionally vinified "Barolo", "Gattinara", "Barbaresco" and "Ghemme"; all huge, tannic wines that at their best can take decades to mature.

PETITE SIRAH [peh-TEET sih-RAH]

Historically has been something of a "mystery" vine. When first imported into California this variety somehow acquired the subject name possibly as a result of a labeling error confusing it with Petite Syrah. Traditional Californian wine blends under the name of Petite Sirah produce dark red, tannic wines in the warmer regions of California, used mainly as backbone for Central Valley "jug" wines. In the cooler northern regions, where many very old vines still exist, it is often made into a robust, balanced red wine of considerable popularity.

PINOT NOIR [pee-noh NWAHR]

The premier grape of the Burgundy region of France, producing a red wine that is lighter in color than the Bordeaux reds such as the Cabernet's or Merlot. It has proved to be a capriciously acting and difficult grape for N. American wineries, best results being obtained in cool, fog-liable regions such as the Carneros region of northern California. The worlds best "quality" wines are reputed to result from a mixing of suitable clones; a common practice in Burgundy, France. Cherished aromas and flavors often detected in varietal wines include cherry, mint, and raspberry.

PINOTAGE [pee-noh TAHJ]

This grape has been widely grown and successful in South Africa since its release in 1925. Also currently grown in Brazil, Canada, California (USA), Virginia (USA) and Zimbabwe. Also grown in some quantity on New Zealand's North Island where it is used to produce flavorsome, early-maturing wines that are considerably less concentrated or complex than South African versions.

PINOT GRIGIO [pee-noh GREE-zOH"]

Synonym name of the Pinot Gris where grown in Italy. Planted extensively in the Venezia and Alto-Adige regions where it can produce crisp, dry wines with good acid "bite".

PINOT GRIS [pee-noh GREE]

Mutant clone of Pinot Noir. Has several synonym names in France, eg. Fromentau in the Languedoc, Malvoisie in the Loire or Pinot Beurot in the Burgundy region where it is selectively used in blends because it produces high sugars. In Germany and Austria it is known as the Ruländer or Grauer Burgunder where it is used to make pleasant, young, white wines in the southern regions. Similar aliases are used in the german settled regions of Australia. In northeastern Italy it is known as Pinot Grigio. Versions named Auxerrois Gris and Tokay d'Alsace are also grown in the Alsace where the latter variety is used to make a golden-yellow wine with aromatic, fruity flavors that improves with a couple of years in the bottle - (not to be confused with the Hungarian Furmint grape used to make the famous "Tokaji" sweet wines). Also grown in western coastal regions of the U.S.A. where it ripens earlier than Chardonnay.

RIESLING [REES-ling]

Also known as the Weisser Riesling. Premier white wine grape of Germany and Alsace, known as Rheinriesling in Austria and Riesling Renano in Northern Italy. (See (Johannisberg) Riesling above).


SANGIOVESE [San-jo-VAY-zay]

(Pronounced "sahn-joe-veh-zeh"). Semi-classic grape grown in the Tuscany region of Italy. Used to produce the Chianti and other Tuscan red wines. Has many clonal versions, two of which seem to predominate. The Sangiovese Grosso clone Brunello variety is used for the dark red, traditionally powerful and slow-maturing "Brunello di Montalcino" wine. The other is the Sangiovese Piccolo, also known under the historical synonym name Sangioveto, used for standard Chianti Classico DOC wines. Old vine derived wine is often used in the better versions, needing several years aging to reach peak. A third clone, Morellino, is used in a popular wine blend with the same name found in the southern part of the province. Recent efforts in California with clones of this variety are very promising, producing medium-bodied reds with rich cherry or plumlike flavors and aromas.

SAUVIGNON BLANC [SOH-veen-yown, blahnk]

Classic white-wine producer variety commonly planted in the Bordeaux and eastern Loire regions of France. Shows vigorous growth and is late maturing. Members of the cépage are now thought to be descendants of the ancient Fié variety once common in the Loire region of France. The sauvignon cépage apparently derives the latter part of its name from the color of its skin. Other members include the recent - (4-97) - genetic parental link to Cabernet Sauvignon and other mutations known as the Sauvignon Noir, Sauvignon Jaune and Sauvignon Rose. The last named grape is also known as Sauvignon Gris. In the Styria region of Austria the variety is occasionally referred to as the Muskat-Sylvaner. All versions of the cépage show a tendency towards a grassy, herbaceous flavor in the grapewine, often referred to as "gooseberry" by professional tasters, when the grapes are grown in temperate regions. In warmer regions, the flavors and aromas tend to be more citruslike, (e.g: grapefruit or pear), plus the characteristic "earthy" taste. New Zealand has had much success with the grape in recent years.

SÉMILLON [Say-mee-YAW]

Classic grape widely grown in the Bordeaux region of France and elsewhere. This grape variety has a distinct fig-like character. In France, Australia and increasingly in California it is often blended with Sauvignon Blanc to cut some of the strong "gooseberry" flavor of the latter grape and create better balance. Wineries in many countries also use the grape to create dry single-varietal white wines. Australian grapes, particularly those grown in the Hunter Valley region where the fruit has also been historically known as Hunter (River) Riesling, are famous for producing dry and sweet wines from this varietal that will age admirably for 20 to 30 years. Another alias name used for this variety is Boal/Bual in its incarnation as one of at least four varieties using the same name for use in fortified wines on the island of Madeira. Back in France, it has the synonym names Chevrier, Columbier, Malaga and Blanc Doux. Those grown in South Africa, where the grape is known as the Green Grape and also as Semillion, have not fared so well in popular favor and are not extensively planted at present. When infected by the "noble rot" fungi, (Botrytis cineria), it can be used to produce first-class sweet white wines such as those of the french Sauternes.

SHIRAZ [SHEAR-oz]

Alternate name for the french Syrah clone grape grown in Australia and responsible for very big red wines that are not quite as intense in flavor as the french Rhone versions. In the past it was also known under the alias name Hermitage.

SYRAH [See-RAH]

A grape variety associated with the Rhone Valley region of France, famous for creating "Hermitage" red wine. In southern France some regard the grape as taking two forms, the Grosse Syrah and Petite Syrah, distinguished only by berry size. Experts reject this distinction but it has in the past led some wine producers in North and South America to mistake California vineyard plantings of Petite Sirah, which produces a very dark red and tannic wine judged simple in comparison to the true Rhone Syrah, as the latter grape. DNA analysis has now shown (Meredith C.P., et al., "Am. J. Enol. Vitic." 50(3): 236-42 1999) there is in fact a probable cross-variety relationship. In the cooler regions of Australia a (presumed) clone of the Rhone variety, once known as the Scyras, is grown very successfully and now known as Shiraz. In the state of California, depending on location, vintage or fermentation technique, the grape is used to either produce a spicy, complex wine or a simple wine. Considerable acreage is grown in South Africa, and also in Argentina where it has historically been called the Balsamina grape until the late 1960's.

TEMPRANILLO [Temp-rah-NEE-yoh]

Fine winegrape used in best quality red wines of Spain. Also known under the alias name of Cencibel in La Mancha and as Ull de Llebre in Catalonia. Has over thirty synonym names listed in the Geilweilerhof database (see above). Some other reported versions that exist are the Tinto Fino of the Zamora region, Tinta del Pais of the Ribero del Duero and Tinta de Toro in the Toro region. In Portugal the grape is known as the (Tinta) Roriz and Aragonez. Large acreages are grown in Argentina. Also found in the Central Valley of California where it is known as Valdepeñas and mainly used to make grapejuice much favored by home-winemakers sold under the "Valdepenas" name in N. America.

TRAMINER [Tra-MEE-ner]

Still grown in France, where it is better known as Savagnin Blanc, and in California but almost everywhere else has been largely replaced by its much more intense and aromatic offspring Gewürztraminer clonal variety. The subject name is still used in Australia as an alias name for Gewürztraminer and, confusingly, is also known there under the synonym name Savagnin Rose.

TREBBIANO [Treb-bee-AH-no]

Alternate name for Ugni Blanc grape - see below. Has many mutations/sub-varieties such as Procanico etc where found in Tuscany and Umbria, Italy.

VIOGNIER [Vee-own-YAY]

Semi-classic white grape variety grown in the Rhone Valley, France and California. Has full, spicy flavors somewhat reminiscent of the Muscat grape and violets. New plantings in California have created much anticipation among that States wine community. Viognier wine can vary from almost Riesling-like character to almost Chardonnay character, depending on production method, but is not noted for aging ability and is best drunk while young. Recently planted small commercial acreages in the eastern Finger Lakes region of New York state are now yielding enough grapes to allow one winery to make limited amounts of varietal wine.

ZINFANDEL [Zin-fan-DELL]

An important grape variety, also thought to be the variety once known as Black St. Peter in early 19th century California lore, currently grown in California and used to produce robust red wine as well as very popular "blush wines" called "white Zinfandel". The oldest vines found in the Dry Creek and Amador regions are notable for their ability to produce superior juice; eg. the "Bevill-Mazzoni" clone from the Dry Creek appellation was recently reported (7/2000) as yielding excellent results even as a young vine. Zinfandel is noted for the fruit-laden, berry-like aroma and prickly taste characteristics in its red version and pleasant strawberry reminders when made into a "blush" wine. While its origins are not clear it has been positively identified, via DNA analysis at UC Davis (California), as the Primitivo (di Gioia), a variety grown in Apulia, southern Italy. According to an Italian report of 1996 the latter variety may have a relationship to members of the Vranac variety cépage grown in Montenegro, the state that, combined with Serbia, constitutes what remains of the former Yugoslavia. Other contenders were certain mutated members of the Mali Plavac, (a.k.a Plavac Mali), cépage varieties which are mainly grown in the coastal area known as Dalmatia, a province of Croatia recently a part of the former Yugoslavia and located just across the Adriatic sea from the shores of Italian Apulia. Research is presently (7/98) underway to explore possible relationships. The origin of the grapename "Zinfandel" in California is currently not known but is thought by some to be a corruption of Zierfandler, a completely unrelated white variety still grown in the Balkan region of Europe. It has been noted that mid-19th century catalogs mention a red (ie. "roter") mutation of that variety. A plausible hypothesis is that a naming error arose due to attribution and shipping mistakes made during unreliable early-19th century transport and handling to New World destinations.

Wine Vocabulary
ACETIC
All wines contain acetic acid - (ie: vinegar). Normally the amount is insignificant and may even enhance flavor. At a little less than 0.10% content, the flavor becomes noticeable and the wine is termed acetic. Above 0.10% content is considered a strong fault. A related substance, ethyl acetate, contributes the smell associated with acetic acid content.

ACID/ACIDITY
Acid -- term used to describe a tart or sour taste in the mouth when total acidity of the wine is high.

Acidity -- term used on labels to express the total acid content of the wine. The acids referred to are citric, lactic, malic and tartaric. Desirable acid content on dry wines falls between 0.6% and 0.75% of the wines volume. For sweet wines it should not be less than 0.70% of the volume.

AFTERTASTE
Term used to describe the taste left in the mouth after swallowing the wine. Both character and length of the aftertaste are part of the total evaluation. May be harsh, hot, soft and lingering, short, smooth, tannic, or nonexistent.

AGE/AGED
White wines tend to turn from a greenish hue in young wines to a yellowish caste/tone to a gold/amber color as they age. Reds usually possess a purple tone when young, turning to a deep red - (Bordeaux wines) - or a brick red color - (Burgundy wines) - detectable at the surface edge in a wineglass as they age. Rose''s should be pink with no tinge of yellow or orange. Cellar aged red wines at their peak will show a deep golden-orange color as it thins at the surface edge. If the wine color has deepened into a distinctly brown-orange tint at the edge it usually indicates a wine past its peak and declining.

ANGULAR
The total effect of dominant, tart-edged flavors and taste impressions in many young dry wines. Has opposite meaning to round, soft or supple.

APPELLATION
The specific area a wine comes from. It can refer to a region, such as Bordeaux or Burgundy in France, for example. It can refer to an even more tightly defined sub-region within, say, Bordeaux, such as The Médoc.

APPLEY
Refers to smell or aroma of a wine, usually carrying additional modifiers. "Ripe apples" describes a full, fruity, clean smell associated with some styles of Chardonnay wine. "Fresh apples" does the same for some types of Riesling. "Green apple", however, is almost always reserved for wines made from barely ripe or underipe grapes. "Stale apples" applies almost exclusively to flawed wine exhibiting first stage oxidation.

APPROACHABLE
Drinkable, easy to enjoy.

AROMA
The intensity and character of the aroma can be assessed with nearly any descriptive adjective. (eg: from "appley" to "raisiny", "fresh" to "tired", etc.). Usually refers to the particular smell of the grape variety. The word "bouquet" is usually restricted to describing the aroma of a cellar-aged bottled wine.

AROMATIC
Descriptive term for wines of markedly flowery, spicy or grapy character

ASCESCENCE
"Ascescence" is the term used to mark the presence of acetic acid and ethyl acetate. Detected by sweet and sour, sometimes vinegary smell and taste along with a sharp feeling in the mouth.

ASTRINGENT
Descriptive of wines that have a rough, puckery taste. Usually can be attributed to high tannin content. Tannic astringency will normally decrease with age. However, sometimes the wine fails to outlive the tannin.

ATTACK
The initial impact of a wine. If not strong or flavorful, the wine is considered "feeble". "Feeble" wines are sometimes encountered among those vinified in a year where late rain just before harvest diluted desirable grape content.

ATTRACTIVE
The winetaster liked it anyway. A veiled criticism of expensive wines, a compliment for others.

AUSTERE
Usually used in description of dry, relatively hard and acidic wines that seem to lack depth and roundness. Such wines may soften a bit with age. Term often applied to wines made from noble grape varieties grown in cool climates or harvested too early in the season.

BACKWARD
Describes a wine that retains youthful characteristics despite considerable aging. This usually indicates that it will take longer to reach maturity and requires even more aging in the bottle or barrel. Opposite of forward.

BALANCE
Denotes harmonious balance of wine elements - (ie: no individual part is dominant). Acid balances the sweetness; fruit balances against oak and tannin content; alcohol is balanced against acidity and flavor. Wine not in balance may be acidic, cloying, flat or harsh etc.

BEEFY
Term for reds meaning solid or chunky.

BERRYLIKE
Equates with the ripe, sweet, fruity quality of blackberries, raspberries, cranberries and cherries. The aroma and taste of red wines, particularly Zinfandel, are often partly described with this adjective.

BIG
The overall flavor of a wine, white or red, that has full, rich flavors. "Big" red wines are often tannic. "Big" white wines are generally high in alcohol and glycerin. Sometimes implies clumsiness, the opposite of elegance. Generally positive, but context is essential - (eg: A Bordeaux red wine shouldn''t be as "big" as a California Cabernet Sauvignon).

BITTER
One of the four basic tastes. A major source of bitterness is the tannin content of a wine. Some grapes - (Gewurztraminer, Muscat) - have a distinct bitter edge to their flavor. If the bitter component dominates in the aroma or taste of a wine it is considered a fault. Sweet dessert wines may have an enhanced bitter component that complements the other flavors making for a successful overall taste balance.

BODY
The effect on the taster''s palate usually experienced from a combination of alcohol, glycerin and sugar content. Often described as "full", "meaty" or "weighty".

BORDEAUX
The most important wine region in France. Wines from this area are called "Bordeaux". Red wines from Bordeaux are primarily blends of Cabernet Sauvignon, Merlot and Cabernet Franc. White wines from the region are usually blends of Sauvignon Blanc and Semillon.

BOTRYTIS
"Botrytis Cinerea", a mold or fungus that attacks grapes in humid climate conditions, causing the concentration of sugar and acid content by making grapes at a certain level of maturity shrivel. On the Riesling grape it allows a uniquely aromatic and flavorful wine to be made, resulting in the extraordinary "Beerenauslese" style of wine.

BOUQUET
Near synonym for "aroma". Term generally restricted to description of odors from poured bottled wines.

BRAWNY
Term used mainly to describe young red wines with high alcohol and tannin levels. Certain red wines from Amador County, California, can be examples. The mild epithet "tooth-stainers" is sometimes applied to this style of wine, denoting respect for strength.

BREATHE/BREATHING
Denotes the act of allowing the wine to "breathe"; ie: when wine is poured into another container, such as a wineglass, the admixture of air seems to release pent-up aromas which then become more pronounced, in many cases, as minutes/hours pass.

BREED
Term reserved for wines from the best grape varieties, the so-called "noble grapes". Denotes wines judged to have reached classical expectations of aroma, balance, structure and varietal character.

BRIARY
Denotes a wine having an aggressive, prickly taste best described as "peppery". Sometimes combined with the adjective "brawny" to characterize a young red wine with high alcohol and tannin content.

BRILLIANT
Very clear (and transparent in white wines) appearance with no visible particulates or suspensions. May be sign of flavor deficiency in heavily filtered wines.

BRIX
Measurement system used for sugar content of grapes, wine and related products. A reading of 20 to 25 deg. Brix is the optimum degree of grape ripeness at harvest for the majority of table wines. A quick conversion method for users requiring Specific Gravity units of measurement is to take the Brix reading, deg. Brix (as Sucrose, for which most refractometers are calibrated), and multiply by 0.00425 and then add 0.9988 to the resulting number. This will give a close approximation to the equivalent figure for the S.G of Sucrose at 20 deg. C. Ex: A Brix reading of 18 equals S.G. 1.074. Using the conversion technique above gives a figure of 1.075 which is close enough for most users.

BROWNING
Denotes aging in a wine. Young wine color tints show no sign of such "browning". If possessed of good character and depth, a wine can still be very enjoyable even with a pronounced "brown" tint. In average wines this tint, seen along the wine surface edge in a tilted glass goblet, normally signals a wine is "past its peak", although still very drinkable.

BRUT
Refers to dry Champagne or Sparkling Wine. The authorities in the Champagne region of France use this term to denote added sugar.

BUTTERY
Describes taste sensation found in better white wines, particularly Chardonnay.

CAVA
The name for Sparkling Wine (similar to Champagne) from Spain.

CEDAR/CEDARWOOD
Aroma component often found in fine red wines.

CHABLIS
White wine from the Chablis area of France. Made from Chardonnay grapes.

CHAMPAGNE
An important region of France, most known for its production of the only sparkling wine that can truly be called Champagne. The méthode champenoise was invented there.

CHARMING
A comment applied to wines that don''t quite fulfil the first expectations. Means detecting a slight flavor lightness. Sometimes used to describe wines made from the Chenin Blanc grape styled after a type of wine originating from the Loire region of France.

CHEWY
Refers to a high total tannic component of a wine. Figuratively, one cannot swallow this wine without chewing first.

CIGARBOX
Near synonym for "tobacco" aroma detected in the nose, especially if a "cedarwood" component is present. Spanish cedarwood is the traditional material for making cigar boxes.

CITRUSY
Describes aroma and flavor reminiscent of citrus fruits. Most common is a perception of "grapefruit" content. Most often detected in white wines made from grapes grown in cooler regions of California or other countries.

CLARET/CLAIRET
In England, "Claret" refers to English-style Bordeaux or wines from Bordeaux. In France "Clairet" is a particular Bordeaux that is produced like red wine but the must stays in contact with the skins for the first 24 hours during its making.

CLOUDY
Opposite of clear. Noticeable cloudiness is undesirable except in cellar aged wines that have not been decanted properly. A characteristic of some unfiltered wines showing the result of winemaking mistakes and often possessing an unpleasant taste.

COMPLEX
Almost a synonym for "breed". Possesses that elusive quality where many layers of flavor separate a great wine from a very good one. Balance combines all flavor and taste components in almost miraculous harmony.

CORKED
Wine has unpleasant "wet carUser_ACB23Card" taste/smell. Reason is thought to be chemical changes in the wine caused by inadequately sterilized cork stopper inserted at bottling source.

CREAMY
Refers to "silk-like" taste component of wines subjected to malolactic fermentation as opposed to the "tart/crisp" taste component of the same wine lacking the treatment. Almost a synonym for "buttery". Opposite of "crisp".

CRISP
Wine has definite but pleasing tartness, acidity. Generally used to describe white wines only, especially those of Muscadet de Sevres et Maine from the Loire region of France.

DECANTING
A method by which cellar-aged bottled wine is poured slowly and carefully into a second vessel, usually a glass decanter, in order to leave any sediment in the original bottle before serving. Almost always a treatment confined to red wines. The traditional method uses a candle flame as the light for illuminating the neck of the bottle while the wine is passing by. The low intensity of the light is ideal for viewing since it does not strain the eyes. Care must be taken NOT to allow the flame to heat the wine while performing this ritual.

DELICATE
Any wine demonstrating somewhat mild, but attractive characteristics. Occasionally used to describe well-made wines from the so-called "lesser grape" varieties.

DEPTH, DEEP
Refers to a premium wine that demands more attention, it fills the mouth with a developing flavor, there are subtle layers of flavor that go "deep."

DESSERT WINE
Has two meanings:
Fortified wine - eg: Sherry - where alcohol is added in the form of Brandy or neutral spirits. Sweet or very sweet wines of any alcohol level customarily drunk with dessert or by themselves and usually in small amounts.

DIRECT
Everything present in this wine is immediately obvious.

DIRTY
Describes any of the undesirable odours that can be present in a wine that that was poorly vinified. A characteristic imparted by improperly cleaned barrels or various other processes performed incorrectly. Usually detected first in a wine by the smell of the cork stopper or from a barrel sample. Not to be confused with corked wines where the stopper is thought to be responsible.

DRY
Dry/Off Dry: Little or no sugar = "dry", slightly sweeter = "off dry".

EARTHY
Covers situations where a "mother-earth" component is present. Earth is soil-dirt, but an earthy wine is not dirty as in "DIRTY" above. The term appears to be applicable to wine thought, by some, to be made from certain young varietal grapes obtained from vines planted on land previously used for growing vegetables containing components which "marked" the soil in some way. European tasters use the term in a broader sense to describe "terroir" characteristics.

EASY
Undemanding but pleasant, doesn''t require good taste, just tastes good.

ELEGANT
What to say when there is great balance and grace in the wine, but you can''t quite find apt words of description. Almost a synonym for "breed".

ESSENCE
Two meanings:
Refers to "odor kits" containing vials of representative flavor essence.
Used occasionally by wineries to describe a late harvest, sweet red wine. Most frequently appears on bottle labels for Zinfandel red wine made from grapes picked at 35 deg. Brix or higher sugar content.

EXTRACTED
Refers to the coloring imparted to wines during the fermentation process by the skins of the grapes used. Can also occur in the further step known as "maceration" where new wine is allowed to steep with the skins again. This second step usually results in a "highly extracted" style of wine, deeply colored with strong flavors and tannin. Rose''s, (aka "blush" wines), are normally made by limiting contact with the skins, the opposite of "extraction".

FAT
Fills the mouth in a positive manner. The wine "feels" and tastes a little obvious and often lacks elegance but is prized by connoisseurs of sweet dessert wines. Not quite desirable in a late harvest Moselle Riesling, but appropriate in a classic Sauternes. Fatness/oiliness is determined by the naturally occurring glycerol - (a.k.a glycerin) - content in the wine.

FILTERED
Wines that have had suspended particulates resulting from the fermentation process removed. Important for future clarity and stability of a wine.

FINED
Use of various materials for clarifying wines. These materials precipitate to the bottom of the fermentation process vessel carrying any suspended particulate matter with them.

FINISH
As in "this wine has a (whatever) finish" or aftertaste

FIRM
Attacks the palate with acid or tannic astringency. Suggests that the wine is young and will age. Nearly always a positive comment and very desirable with highly flavored foods.

FLAT
Opposite of "firm". Usually indicates very low acidity, so tasting insipid and lacking flavor.

FLESHY
Refers to both body and texture. A fleshy wine tastes fatter than a meaty wine, exhibiting some excess oiliness if too pronounced. Often suggests great smoothness and richness.

FLINT/FLINTY
Synonym for "stoney". Derived from French phrase "gout de pierre a fusil", literally a smoky, whiff of gunflint, almost acrid taste. These terms are presumably metaphorical approximations based on the flavor sensations allegedly present in wines made from grapes grown on a limestone/silica rich terroir. "Flinty" describes an initial evaluation indicating a young white wine made from cool region grapes under cold fermentation conditions. Characterized by high acidity, a tactile "mouthfeel" that is filling and yet has a flavor sensation that is cleanly "earthy".

FLORAL/FLOWERY
Suggests the aroma or taste, usually aroma, of flowers in wine. "Floral" usually employed as an adjective without modifier to describe attributes of white wine aromas. Few red wines have floral aromas.

FORWARD
Opposite of "closed-in" or, as used by some, backward. Means presence of "fruitiness" is immediately apparent. Usually employed as a term denoting that the wine is in peak condition and on its plateau of maturity.

FOXY
Common descriptive word used to note the presence of the unique musky and grapey character attached to native american Vitis. labrusca grapes such as the Concord or Catawba varieties. The term "fox" has traditionally been a pejorative name given by grapegrowers to the fruit of a feral, ie. reverted to the wild species, cultivar grapevine. The earliest known reference to a "fox" grape occurs in the first part of the 17th century, specifically applied to cultivated North American grapes, and seems to refer to the unexpected results obtained from planted seeds, a notoriously unpredictable method of reproduction. The word itself may be an early corruption of the french word "faux", (ie. false). Some also claim the word is derived from the french "gout de renard" meaning, in all senses of the phrase, "taste of fox". The aroma and flavors defy verbal description. The best way to imprint "foxiness" in the memory is to mentally compare the flavor of fresh Concord grapes and any fresh California table grape. Most people find the juice or jelly from the Concord grape quite sprightly and delicious. In dry table wines the fermented flavor result is considered by many to be obtrusive and even quite disagreeable.

FRESH
The wine has a lively fruity acidity, maybe a little bite of acid, as found in youthful light reds, rose''s and most whites. All young whites should be fresh. The opposite is flatness, staleness.

FRUITY
A fruity wine has an "appley", "berrylike" or herbaceous character. "Fruitiness" usually incorporates the detection of a little extra sweetness as is found in really fresh grapes or berries.

FULL-BODIED
As opposed to "thin" or "thin-bodied". Fills the mouth, has a winey taste, alcohol is present, the wine has "weight on the tongue".

FUNKY
Defies precise definition. Appears to be a 1970s cannabis culture derived word sometimes used by N. American west coast winetasting reviewers when describing vegetal/ yeasty/yeastlike aromas so complex that individual identification is difficult. Can have positive or negative connotations depending on context.

GAMEY/GAMELIKE
Descriptive term for one of the flavors/aromas considered particular to Burgundian style Pinot Noir red wines. Reminiscent of taste and flavor associated with cooked wild duck and other "gamey" meats. Thought to be caused by contamination with "brett" - (brettanomyces strain of yeast). Sometimes referred to as "animale" by french winemakers or "sweaty saddle" by Australians. Considered a major flaw when flavor is overly-pronounced.

GLYCERIN/GLYCEROL
Gives a sweet taste on the tongue tip. Higher concentrations are found in high-alcohol and late-harvest wines, leading to sensations of smooth slipperiness giving a sense of fullness to the wine body. Is a natural by-product of the fermentation process.

GRAPEFRUITY
Grapefruit flavours are characteristic of cool-climate Chardonnays. See citrusy above.

GRAPEY
Content has simple flavors and aromas reminiscent of a certain type of fresh wine or table grape. Used by some as adjective alternate for "foxy".

GRASSY
Slightly vegetal-tasting undertone often part of the overall character of Sauvignon Blanc and certain other grape varietals. European tasters sometimes use the word "gooseberry" to describe this flavor. In minute presence it can enhance flavors. As it becomes more dominant the more it loses appeal leading to unattractiveness.

GREEN
Strictly applied refers to the taste of wines made with underipe fruit. More loosely used it refers to some white wines, especially Riesling, possessing the greenish colour tint indicating youth; does not necessarily mean the sour and/or grassy taste of unripe fruit content as well.

HARD
High acidity and/or tannin content leading to a sensation of dryness in the mouth, a degree of puckery-ness. Useful for detecting young red wines suitable for aging. Characteristic preferred in dry white wines that will accompany shellfish.

HARSH
Very astringent wines, usually with high alcohol component, often have this rough, rustic taste characteristic. May become more tolerable with aging but also may not be worth the wait.

HAZY
Refers to wines with slight particulate content when viewed against the light. Occurs most often in unfiltered or unfined wines where there is no need to worry. If the haziness is intense enough to cause loss of clarity however it may indicate a flawed wine.

HEARTY
Most often applied in description of full, warm qualities found in red wines with high alcohol component. Examples are found in the sturdier so-called "jug wines", some California Zinfandels, lesser French Rhone or Algerian red wines and in the occasional lesser Australian Shiraz.

HERBACEOUS
Adjective used in description of wine with taste and aroma of herbs, (usually undefined). Considered to be a varietal characteristic of Cabernet Sauvignon, and to less extent, Merlot and Sauvignon Blanc grapes.

HOLLOW
Missing middle between "attack" and "finish". Caused by too many grapes on insufficiently pruned vines. If very noticeable, called "empty".

HONEYED
Apples to ripe wines, which, sweet or dry, have a taste or aroma of honey.

HOT
Defines a wine high in alcohol and giving a prickly or burning sensation on the palate. Accepted in fortified wines, but not considered as a particularly desirable attribute in Cabernet Sauvignon or Chardonnay. Positively undesirable in light, fruity wines, (eg: Moselle Rieslings).

JAMMY
Word most often encountered in descriptions of California Zinfandel wines made with Amador County grapes. Refers to the natural berrylike taste of this grape.

LATE HARVEST
Indicates grapes that are picked as late as possible in the season for maximum sugar content.

LEAFY
Somewhat analogous to "vegetal". Desirable in minute detectable amounts, if adding to notes of complexity in the wine.

LEAN
More body would be good, sort of thin in the mouth, often too much astringency, sometimes a compliment for certain styles.

LEES
Refers to residual yeast and other particles that precipitate, or are carried by the action of "fining", to the bottom of the fermentation vessel. US winemakers use the term "mud". Imparts distinctive flavors to the wine depending on type. Derived from French term "lies" as in "sur lies".

LEGS
Term used when referring to the liquid rivulets that form on the inside of a wineglass bowl after the wine is swirled in order to evaluate the alcohol concentration present. Usually the higher the alcohol content, the more impressive the rivulets appear because of reduced surface tension effects. (Some still cling to the erroneous belief that glycerin content causes these rivulets). Valuable technique when used in "blind" tasting competitions.

LEMONY
Descriptive of a somewhat acidic white wine. These wines contain flavors reminiscent of that fruit. Apart from that, may be well balanced in all other respects, sometimes with a touch of extra sweetness.

LENGTH
How long the total flavor lasts in the back of the throat after swallowing. Counted in time-seconds, known as "caudilie". Ten seconds (caudilie) is good, fifteen is great, twenty is excellent and fifty is superb. Almost a synonym for "finish", as in "this is a wine with an long, extraordinary finish".

LIGHT
Low alcohol and/or sugar. Since about 1981 a wine containing fewer calories per comparable serving than a regular glass of wine has been legally designated as such. Used as a tasting term, "light" is usually a polite expression meaning "watery".

LIVELY
Almost a synonym for fresh. Implies detection of barely discernible spritzyness. Applies most often to white wines, but some reds also qualify.

LUSH
Describes impression of wines with high amounts of residual sugar. Adjective almost entirely reserved for sweet dessert wines.

MADERIZED
Distinctive brown color in wine due usually to period of air exposure. Regarded as synonym for "oxidized". Originates from the taste/appearance of fortified Madeira wines.

MALOLACTIC
Secondary fermentation occasionally detected in bottled wines. Its action converts the naturally occurring Malic acid into Lactic acid plus Carbon Dioxide gas. Reduces total acidity by this action. Since the gas is contaminated with undesirable odors, if it remains trapped in the bottle it becomes a minor fault unless allowed to dissipate. Malolactic fermentation is a commonly used technique for reducing the sharpness of cool climate Chardonnays and the Lactic acid component gives an admired "creamy" or "buttery" texture.

MATCHSTICK
Describes the odor of Sulphur Dioxide gas, described by some as similar to the smell of "burnt matches", found in minute amounts very occasionally trapped in bottled white wines. Dissipates with airing or decanting.

MEAGER
Lacks "body" and "depth". Has definite feeling of flavor dilution. Seems to occur in some select varietal wines vinified from grapes subjected to late season rain, although there are other explanations as well.

MEATY
With much body as though you could chew it. The reference is to lean meat, so indicates less body present than "fleshy".

MOUTH-FILLING
Wines possessing intense flavors which seem to affect every sensory nerve in the mouth. Usually slightly high glycerin component, slightly low acid.

MUSTY
A wine that displays unpleasant "mildew" or "moldy" aromas. Results from improperly cleaned storage vessels, moldy grapes or cork.

NOSE
Not the fleshy sense-organ/projection on the human face. Is near synonym word for "aroma" and includes "bouquet". Strictly applied it refers to the totality of the detectable odor, (grape variety, vinous character, fermentation smells), whether desirable or defective, found in a wine. One would speak of a mature wine as having, for example, "varietal aromas, flowery bouquet and hint of vanilla oak combining to give a balanced nose".

The sense organs of the human nose can be educated by the use of purchased odor comparison kits known by such names as "Le Nez du Vin", "Component Collection" or "Winealyser". These can sometimes be obtained at the various Home Wine Makers mail suppliers (etc.) around the country.

NOUVEAU
Indicates young, immediately drinkable wine - (eg: "nouveau Beaujolais").

NUTTY
Table wines that have been exposed to air display this aroma which resembles that of certain sherry wines. Considered a flaw by some in red wines, but a desired flavor component in certain white wines by others, (eg: Chardonnays with extended "lees" contact in the fermentation vessel).

OAKY
The taste or aroma of freshly sawn oak. A wine, especially a red, is considered as correctly "oaked" when the "nose" carries a bare whiff of vanilla aroma. Sometimes oak flavors overpower other component wine flavors in which case it is considered overoaked. Oak flavor is introduced from contact with storage barrels made from that wood. New oak barrels contribute stronger flavor to a wine than older storage barrels. The "oaky" components encountered include "vanillin", and so-called "toasty", "charred" or "roasted" elements. "Vanillin" comes from the character of the hardwood. The three others derive from the "charring" of the barrel that occurs from heating the broad iron rings which hold the barrel staves in place after contraction and the flaming of the interior.

OILY
Describes the vaguely fat, slippery sensation on the palate in contact with the combination of high glycerin and slightly low acid content. Mostly encountered in high quality Chardonnays and late harvest sweet wines.

OPEN-UP/OPENING-UP
Some bottled cellar-aged red wines possess the peculiarity that, when the cork is first pulled and the wine poured, the full flavors do not immediately make an appearance. However, after the passage of several minutes in an open glass goblet, the wine develops unsuspected flavor characteristics that can verge on the sublime. This phenomenon is referred to as "opening-up". Conversely, these flavors can disappear just as fast in just 30 minutes, leaving a subsequent impression of a flat, stale, "over-the-hill" and/or mediocre wine.

OVERIPE
A grape precondition necessary for making certain styles of Californian Zinfandel wines. Left on the vine to dry in the sun, certain grape varietals will develop the desirable "raisiny" character and concentrated sugar necessary for making specialty wines such as the Hungarian "Tokay".

OXIDIZED
Powerful, attack aroma. Usually denotes high level of acidity, alcohol and/or other flavor faults.

PEPPERY
Term almost solely applied to "spicy" wines, such as Gewurztraminer among the whites, or the red Rhone Syrah and Australian Shiraz wines. Is a component which can almost be described as pungent in quality, being reminiscent of anise, cinnamon etc.

PERFUMED
Synonym for "floral". Implies also a degree of extra residual sugar.

PLUMP
Less than "fat", but otherwise nearly a synonym.

PONDEROUS
Even less balanced than a "hearty" or "sturdy" wine. The sole impact is one of high alcohol and "body" character. Little or no acid/tannin content. An everyday red wine, similar to a french "vin ordinaire" country wine sold by alcohol content, can be an example.

POWERFUL
Close to being a synonym for BRAWNY.

PRICKLY
A wine with slight residual gas in it. Usually attractive in light young whites, but in reds it is often a sign of refermentation in the bottle or bottling of the wine prematurely.

PRUNEY
Overripe, sun-dried grapes can induce an undesirable pungent quality into table wines; sometimes compared to "the taste of dried prunes".

PUCKERY
Synonym for ASTRINGENT.

RACKING
Traditional method of wine clarification. Sequential transfer of wine to several containers, each transfer leaving behind some particulate matter.

RACY
Sharp acidity usually found in young white wine (i.e. Italian Pinot Grigio, New Zealand Sauvignon Blanc)

RAISINY
Mildly rich flavor due to excessive heat in the growing area which dries out grapes still on the vine. Considered a fault in most dry table wines.

RANCIO
Word normally used to describe a flavor perception found in tawny brown, wood-aged and heated fortified wines such as some "Madeira". Refers to the peculiarly blowsy overly-ripe fruit aroma, analogous to overipe bananas, admired in Port-style fortified wines but considered a fault in dry table wines where the detectable presence of oxidized components is frowned on for the most part.

REFINED
Term for well-balanced wines. Mostly refers to reds, such as Zinfandel, that normally turn "powerful" in the barrel. Almost a synonym for "elegant".

RESIDUAL SUGAR
Percentage, by weight or volume, of the unfermented grape sugar in a bottled wine.

RICH
Giving a full, rounded flavor impression without necessarily being sweet. Richness supplied by alcohol, glycerin and oak vanilla nuances in dry wine. The sweeter wines qualify for this adjective if also characterized by ripe, fruity flavors.

RIM
Refers to edge of wine surface as seen through a "ballon" (goblet) style wineglass held at an angle of about 30-40 deg. from the vertical and viewed against white piece of paper or cloth using natural light. Used in evaluation of wine age. In "blind" tasting is about the only way to get an informed perception about the probable life and/or condition of the wine from that date on.

RIPE
Favorable adjective bestowed when the varietal characteristics of the grape are optimally present in a well balanced wine. Ripe-tasting wines tend toward being slightly more fruity and sweet than otherwise normal wines.

ROBUST
Vigorous, full with a lot of heart, a big scaled wine.

ROTTEN EGG
Smell of Hydrogen Sulfide gas in wine. Thought to be a characteristic imparted by certain yeast strains. A decided flaw.

ROUGH
Flavor/texture is coarse. Acidity and/or tannin are predominant and unpleasant.

ROUND
Describes flavors and tactile sensations giving a feeling of completeness with no dominating characteristic. Almost the same as fat, but with more approval. Tannin, acid and glycerin are sufficiently present but appear as nuances rather than distinct flavors.

SALTY
One of the basic taste sensations detected by the receptors in the human tongue.

SHARP
Excess acid predominates, disturbing the otherwise balanced flavors.

SIMPLE
Normal, everyday, well-vinified table wine of straightforward character.

SMOKE/SMOKY
Some use the word in the same sense as the smell/flavor that separates smoked (anything) from ordinary (anything). Refers to aroma contributed by the charred oakwood in barrels. It can have a variety of impressions - (eg: such as the remains of a burnt-out fire). Needs a variant, such as "wood-smoke" or "barbecue smoke" or "sooty" to fully convey the meaning.

SOFT
Generally has low acid/tannin content. Also describes wines with low alcohol content. Consequently has little impact on the palate.

SOUR
Almost a synonym for ACIDIC. Implies presence of acetic acid plus excess acid component. (Is also one of the four basic taste sensations detected by the human tongue).

SPICY
Almost a synonym for "peppery". Implies a softer, more rounded flavor nuance however.

SPRITZY
Considered a fairly minor fault stemming sometimes from the onset of a brief secondary malolactic fermentation in the bottle. Consists of pinpoint carbonation typically released when the bottle cork is pulled. Frowned on more if occurring in white wines vinified to be dry.

STALE
Wine with lifeless, stagnant qualities. Usually found in wines that were kept in large vessel storage for an excessive length of time.

STEELY
Mouth-feel and aroma applied to many non-oaked white wines. Duel meaning due to it fermentation in steel and its almost metallic flavor.

STONEY/STONELIKE
Describes a set of perceptions that seem to indicate a relatively young white wine fermented from ripe, but not overly so, grapes under cold fermentation conditions. Classic examples are made from Chardonnay grapes in the Chablis region of France. Wines from the Carneros region of the Napa Valley in California are sometimes so described as well. High acidity coupled with a tactile, mouth-filling sensation that has a cleanly "earthy" flavor characterize this type of wine.

STRUCTURE
Term for overall flavor. Used to suggest complete impression of the wine. Needs a modifier in order to mean something - (eg: "brawny" etc).

STURDY (see HEARTY above)

STYLISH
The style is distinctive and characteristic of the grape(s) used. Carries a connotation of briskness or jauntiness. Commonly used to describe an Australian or New Zealand wine.

SUPPLE
Term often used for young reds which should be more aggressive. More lively than an easy wine with suggestions of good quality. The near synonym "amiable" is also sometimes employed but does not quite emphasize the extra connotation of "leanness" implied.

SWEET
Refers to one of the four basic tastes detected by the sensory nerves of the human tongue. In the description of wine taste-flavor the term "sweet" is almost always used as an identifier denoting the presence of residual sugar and/or glycerin. Wine aromas require a descriptive term to identify the source of the perceived sensation - (eg: "ripe", "lush").

TANNIN
A naturally occurring substance in grapeskins, seeds and stems. Is primarily responsible for the basic "bitter" component in wines. Acts as a natural preservative, helping the development and, in the right proportion, balance of the wine. It is considered a fault when present in excess.

TARRY/TARLIKE
Descriptive term used when comparing odor detected in the "nose" of a wine with similar odor retained in a memory trained by the use of a comparison kit of scent essences. Such kits include tar, apricots, mushrooms and other flavoring essences isolated from wines.

TART
Synonym for "acidic".

TASTE
Refers to the basic sensations detectable by the human tongue. Current scientific opinion defines these as "sweet", "salty", "sour", "bitter" and "MSG" (Monosodium Glutamate) flavors all registered by the tongue taste receptors. The traditional view of the tongue having four distinct surface zones to register those tastes has recently been revised by a report of new research discoveries (ie. see "Nature" magazine, April 5, 2000).

TEARS
Synonym for "legs".

TERROIR
French language term for all the characteristics of the vineyard site thought to be imparted to a particular wine. It is a term that includes geographic, geological, climatic and other attributes that can affect an area of growth as small as a few square metres.

THIN/THIN-BODIED
Opposite of "full-bodied".

TOASTY
Other, similar descriptors are "caramel" and "toffee". Some also add spicy flavours, such as "cinnamon" or "cloves".

TOBACCO
Descriptive term, used by some, to describe a flavor component resembling the taste of raw tobacco leaf in the finish of certain red wines. Seems to mainly apply to Cabernet Sauvignons from Bordeaux, France or the Napa region of California. "Cigarbox" is a common term often used as a near synonym especially if a cedar-wood note in the aroma is detected. (Non-smokers may have trouble with this word and its implication).

TOUGH
Usually implying too much tannin.

UNDERIPE (see also ACIDIC, GREEN).
Resulting flavor when grapes that failed to reach optimum maturity on the vine are used in the vinification process.

UNFILTERED
Opposite of "filtered". However, does not exclude other clarifying processes such as "fining" etc.

UNFINED
Opposite of "fined", but does not exclude other clarifying processes such as "filtering" etc.

VANILLA
Component detectable in the "nose" of a wine. The novice taster can compare odors with the vials of artificial ones provided in kit form.

VANILLIN
Component contributed by oakwood barrel staves. Considered to add a degree of "sweetness" to red wines when present in barely detectable amounts, so adding to a desirably complex style prized by connoisseurs.

VARIETAL CHARACTER
The particular flavor characteristics associated with a grape picked at optimum maturity - (eg: distinctive "berrylike" taste of California Zinfandels, "blackcurrants" of Cabernet Sauvignon etc).

VEGETAL
Considered a flavor flaw when present in distinctive amounts over and above that occurring naturally in the grape. "Grassy" has somewhat the same connotation.

VITIS LABRUSCA
The grape species believed to be an impure, cross-pollinated version of the wild grape native to North America. Makes tasty juice, jelly but has wine flavor often termed as "foxy".

VITIS VINIFERA
The premier grape species used for the world''s most admired wines. Also referred to as the "European vine".


WARM
Possesses high alcohol flavor offset by counterbalancing flavors and other desirable qualities. Unlike "hot", is a positive attribute.

WATERY
Synonym for MEAGER or THIN.

WEIGHTY
Well-structured/balanced wines with an implication of mildly excessive flavor or "heaviness".

WELL-BALANCED
Contains all of the essential elements - (ie: alcohol, flavors, acid or astringency etc) - in good proportions.

WINE THIEF
Sampling tube made from clear glass or plastic tube having a narrowed opening at either end. The tube is lowered into the wine container, usually a barrel, allowed to fill to a predetermined level and is then withdrawn, keeping the upper end sealed with a finger, so collecting a sample of wine. The wine sample is then disgorged into a wineglass or shallow "tastevin" cup held ready for use by the taster. (Cooks will recognize the similarity to the kitchen implement known as a "turkey baster").

WOODY
Almost a synonym for OAKY. However, implies an overstay in a wooden container which resulted in the absorption of other wood flavors besides "oak".

YEASTY/YEASTLIKE
Term describing odors deriving from varietal yeasts carried on grapeskins, molds etc. Includes both desirable and undesirable characteristics. Examples would be the presence of "brett", (brettanomeyces), a strain of yeast that produces "gamey/smokey" odors that are considered to add to the character of the wine when barely detectable. Considered a flaw when presence is pronounced. Another, similar example is the "dekkera" wild yeast strain which gives a "fresh dirt/cement-y" flavor component.

Basic Wine Chart

********************************* Wine and Food pairings is an individual choice. Every person's sense of taste is different. In general, each person should decide for him or herself what combinations of wine and food taste good - don't worry about what anyone else says should work. However, I understand this is difficult when a wine drinker is just starting out. Hence, this listing. White Wine and Food Pairings   Chenin Blanc Gewurz traminer Dry Riesling Sauv. Blanc Chardonnay White Riesling Mild Cheese - Strong Cheese - - Appetizers - Oysters - - - - Shrimp, crab, lobster - - - Shellfish - - - - Seafood w/lite sauce - - - Seafood w/cream sauce - - - - - Grilled Fish - - - Pasta w/cream sauce - - - - - Pasta w/red sauce - - - - - - Asian food - - - Poultry - Pork - - - Beef - - - - - - Chocolate - - - - -

Red Wine and Food Pairings

	Beaujolais	Pinot Noir	Merlot	Cabernet	Zinfandel	Port
Mild Cheese	-	-	-	-	-	-
Strong Cheese
Appetizers		-	-	-	-	-
All Seafood	-	-	-	-	-	-
Pasta, cream sauce	-	-	-	-	-	-
Pasta, red sauce						-
Asian food	-	-	-	-	-	-
Poultry		-	-	-	-	-
Pork			-	-	-	-
Beef	-					-
Fruit/Dessert	-	-	-	-	-	-
Chocolate	-	-			-

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