The Wine Dictionary
Acidity : The quality that gives freshness, tang, and protection from bacterial spoilage in wine.
Aroma : The impression made on the nose by the fruit from which the wine is made. Wines with aroma are generally young and have retained some of the original grape sugar.
Balance : A term to describe the degree of harmony achieved by different ingredients of a wine—the acidity, fruit, sugar, etc. No one part should stand above the rest. A good wine is well balanced.
Body : A characteristic given to wine by the amount of alcohol and tannin it possesses, which gives the wine enough substance to fill the mouth with flavor.
Bouquet : A good wine should be clean in scent with no whiff of moldiness. As the wine sits open, the esters and ethers from the bottle vaporize and produce this scent. The lingering odor that comes later is the aroma.
Breathing : When wine comes in contact with the air, it oxidizes and allows the chemical components to vaporize and create the bouquet. Generally, young red wines with high tannin need more airing than other wines. Give the bottle an hour or two to develop and show to its best advantage.
BrĂĽt : The word on a bottle of Champagne that indicates the wine is very dry. Confusing is the fact that it is more dry than one labeled Extra-Sec or Extra Dry.
Decant : To pour wine from its bottle to another container from which it will be served. This procedure separates the wine from its sediment and aerates it, helping to create the bouquet.
Dry : When all of the sugar in the grape has completely fermented into alcohol, the wine will be dry and not sweet.
Extra-Sec or Dry : These words printed on a bottle of Champagne indicate that the wine is only fairly dry. Look for BrĂĽt if you want Champagne without that touch of sweetness.
Flowery : A term used to describe a taste reminiscent of flowers that is found in young wines. Few wines have this quality.
Fruity : This term indicates the aroma and taste of fruit—berries, apples, even herbs—found mostly in young wines.
Heavy : A wine that is very full bodied but without distinction is called heavy.
Light : This term is used to describe red wines that are low in alcohol content and tannin, though very pleasant in most cases.
Round : A wine that is round is in perfect balance—it is harmonious and big. When tasted, it will give a sense of “roundness” in the way it fills your mouth.
Sec : This is the French word for dry, although when printed on a bottle of Champagne, it indicates the wine will tend toward sweetness.
Soft : When a wine is termed soft, it is firm, not hard and not rough. Some wines that mature quickly will achieve this quality at a young age; others need years to develop softness. When a wine is soft, it is ready to drink for it will not keep long at that point.
Tannin : The organic compounds imparted during fermentation by the grape skins, seeds, stems, and if the wine is aged in oak barrels, from them too. Tannin gives the wine its complexity and enables it to age properly. As the wine ages, the astringent quality of tannin softens, giving the wine a mellower flavor.
Thin : A thin wine lacks character, alcohol, flavor, and body.
Varietal Wine : This is an American term for wine made from the grape variety named on the label. It must contain at least 75 percent of the grape in its blend.
Velvety : A wine that is velvety will be mature, full bodied, and smooth.
