The Language of Wine
Do you find yourself confused by the terms wine reviewers use when they’re writing? Do you sometimes wonder just what the description on the bottle itself actually means? Well here’s a quick glossary of commonly used wine terms. We hope these will help you understand and appreciate wine a little better. And remember, if you’re ever unsure about choosing the right bottle, our experienced staff are always there to help you decide.
Acidity: Without acidity wine would taste flat, dull and very dead. Acidity causes that mouth-watering sensation on the inside of your cheeks when you take a sip of wine.
Aroma: When you see a wine described in terms of apples, cherries, citrus, honey or other fruits and spices, remember the wine does not contain any of these. The aroma or bouquet simply reminds us of other familiar smells.
Balance: Wine with a good balance means that all its various aspects – acidity, tannin, body and flavours are working well to complement one another.
Body: This refers to how the wine feels in the mouth. A full-bodied wine feels ‘heavier’ than a light-bodied wine.
Complexity: The complexity refers to the array of different flavours and aromas found in any particular wine. Fine wines can develop complex layers of flavours over time
Corked: Corked wine tastes and smells musty. Corking occurs when bacteria forms on the bottom of the timber cork.
Crisp: The word ‘crisp’ when used to describe a wine refers to its ‘freshness’ or ‘refreshing’ qualities. A wine’s acidity can be described as crisp or flat.
Cuvee: This means ‘blended’ – i.e. wine that is made from two or more varieties of grape. Most wine is in fact blended.
Dry: Dry refers to a wine’s sugar level. Dry wines have very little (or no) sugar. Nearly all wines on sale are dry.
Fruity: Wines don’t contain a variety of fruits, but often their aromas and tastes can remind us of various types of fruit.
Length: This refers simply to how long the flavour of the wine stays in the mouth. As a rule of thumb, the better the wine, the longer the length.
New World: This term is applied to the ‘new’ winemaking countries: Australia, New Zealand, South Africa, and North and South America.
Oak: Wines that are fermented in new oak barrels can have a distinctive taste. This taste may remind you of vanilla, spice or even caramel.
Oxidised: If a wine isn’t sealed correctly and air gets into the bottle, the wine ages prematurely. The result is a sherry-like taste or smell.
Single Vineyard: This refers to a wine that comes from one single vineyard – more often than not named on the bottle itself.
Tannin: If you’ve ever sipped very strong black tea you’ll have felt a ‘gum-drying’ sensation. This is caused by tannins. All red wines contains tannins to some extent. Some are mellow; some are harsher, but can soften with time.
Varietal: This means the wine is made from a single grape variety – usually named on the bottle.
Vintage: This is simply the year in which the grapes that have gone into making the wine were harvested.
Acidity: Without acidity wine would taste flat, dull and very dead. Acidity causes that mouth-watering sensation on the inside of your cheeks when you take a sip of wine.
Aroma: When you see a wine described in terms of apples, cherries, citrus, honey or other fruits and spices, remember the wine does not contain any of these. The aroma or bouquet simply reminds us of other familiar smells.
Balance: Wine with a good balance means that all its various aspects – acidity, tannin, body and flavours are working well to complement one another.
Body: This refers to how the wine feels in the mouth. A full-bodied wine feels ‘heavier’ than a light-bodied wine.
Complexity: The complexity refers to the array of different flavours and aromas found in any particular wine. Fine wines can develop complex layers of flavours over time
Corked: Corked wine tastes and smells musty. Corking occurs when bacteria forms on the bottom of the timber cork.
Crisp: The word ‘crisp’ when used to describe a wine refers to its ‘freshness’ or ‘refreshing’ qualities. A wine’s acidity can be described as crisp or flat.
Cuvee: This means ‘blended’ – i.e. wine that is made from two or more varieties of grape. Most wine is in fact blended.
Dry: Dry refers to a wine’s sugar level. Dry wines have very little (or no) sugar. Nearly all wines on sale are dry.
Fruity: Wines don’t contain a variety of fruits, but often their aromas and tastes can remind us of various types of fruit.
Length: This refers simply to how long the flavour of the wine stays in the mouth. As a rule of thumb, the better the wine, the longer the length.
New World: This term is applied to the ‘new’ winemaking countries: Australia, New Zealand, South Africa, and North and South America.
Oak: Wines that are fermented in new oak barrels can have a distinctive taste. This taste may remind you of vanilla, spice or even caramel.
Oxidised: If a wine isn’t sealed correctly and air gets into the bottle, the wine ages prematurely. The result is a sherry-like taste or smell.
Single Vineyard: This refers to a wine that comes from one single vineyard – more often than not named on the bottle itself.
Tannin: If you’ve ever sipped very strong black tea you’ll have felt a ‘gum-drying’ sensation. This is caused by tannins. All red wines contains tannins to some extent. Some are mellow; some are harsher, but can soften with time.
Varietal: This means the wine is made from a single grape variety – usually named on the bottle.
Vintage: This is simply the year in which the grapes that have gone into making the wine were harvested.