Changing Wine into Words…

Changing Wine into Words…

I have a friend in the wine business who describes wine in one of two ways – thumbs up or thumbs down. He does quite a bit of wine tasting; he has been in the business after all for more than 20 years and has a good memory even after a few tastes of wine.

Would you buy wine using a yea or nay decision – made on one taste? Probably, if you can remember the yea/nay choice and can find that particular wine. Consumers and wine buyers cannot afford to get stuck though. Eventually a vintage will change, or what if your favorite wine shop can’t get that perfect Rombauer 2001 Zinfandel? How can you describe what you like and ask for an alternative?

There are too many good wines on the market to get stuck on one or two, unless you have the wallet to get to auction and find wine that is not in the market. A key to discovering and remembering the wine you like is to have a vocabulary with which to describe what you like and don’t like.

Wine descriptors are common terms that wine enthusiasts/writers use… What about trying to describe a wine to yourself or others? On the pouring side of a wine bar I often hear the lament, “I know nothing about wine so how can I judge the wine?” Sometimes it does come down to like or dislike in making wine decisions. Knowing why you like a certain wine and being able to define the characteristics that are common to wine can unlock some keys in deciphering the “logic” of wine. Listed below is a collection of wine terms to help define, remember and describe to others the wines you like.

Flavor and aroma components are often described by fruit-driven words such as the dark berry flavor of Zinfandel, apples noted on the nose of Chardonnay, spice and pepper found in Syrah and cherry notes in Pinot Noir. Does the winemaker add some flavoring to the wine? No, however the associations made between the wine and memories held in our brain help to identify and define the experience of wine. I am reminded of a spicy apple pie when smelling and tasting Gewürztraminer. That association from my mother’s kitchen always helps me to identify and appreciate that particular wine. My associations are subjective and your experience may be very different, but next time you try a new wine, try putting words to your experience.

Acidity: tart or sour taste in the mouth. For example, example - “tart” and “twangy” are descriptors for acidity. Quality red or white wine needs a certain amount of acidity to be balanced and/or to age well. Acidity is the ingredient to look towards in a food pairing wine such as Sangiovese with an acidic tomato based pasta sauce
Aftertaste: flavors that linger in the mouth after the wine is tasted
Aroma: refers to the single, simple smell of a wine. For example, “appl,” or “grapefruit” (see bouquet)
Balanced: correct proportion of fruit, acid, wood with no one component dominating
Big: full-bodied, rich and may have alcoholic notes
Bitter: a fault if the bitterness dominates the palate
Body: weight of wine defined by alcohol strength and extract, commonly expressed as full-bodied, medium-bodied or medium-weight or light-bodied
Bouquet: tasting term used to describe the more complex smells imparted beyond those of the aroma, usually derived in the winemaking process
Buttery: refers to both flavor and texture or mouthfeel
Character: distinguishing qualities
Closed: Describes wines that are concentrated and have character, but are shy in aroma or flavor
Complete: full-bodied wine rich in extracts with a notable finish
Complex: combination of flavor and taste components in unison
Crisp: fresh, young, wine with good acidity
Chewy: rich, heavy, tannic - full-bodied
Depth: complexity and concentration
Dirty: off-putting foul smells that can be a sign of poor winemaking
Earthy: tastes of soil, predominantly occurs in red wines, which can be positive
Flabby: lacking acidity; on the way to flat and dull
Finish: the taste that lingers in the mouth after swallowing
Flinty: aroma or taste of some white wines; mineral quality
Fruity: association referring to the flavor of a wine, such as “berrylike”
Grapey: simple flavors and aromas of grapes
Green: un-ripe fruit, which can be positive as in a Riesling
Herbaceous: taste and smell of herbs
Mouthfeel: sticky, silky or light – notable when a wine is full and silky probably having some body that resonates with a luscious feel
Oaky: aroma and taste of oak such as toast or vanilla
Oxidized: stale wine that has been exposed to air and gives off a damp wood aroma
Palate: The feel and taste of wine in the mouth, or the taste sensation
Peppery: taste of pepper in a wine such as in Syrah
Quaffer: easy drinking wine that probably needs little explanation besides “easy to drink”
Round: Describes a well-balanced wine in fruit, tannins and body
Simple: describes a wine with few characteristics that follow the initial impression. Not necessarily unfavorable; often describes an inexpensive, young wine
Smoky: subtle wood-smoke aroma – can be found in South African wine
Soft: low in acid/tannin, or alcohol content with little impact on the palate
Spicy: spice flavors such as anise, cinnamon, cloves, mint and pepper, often present in complex wines
Supple: tannins and fruit characteristics are well-balanced
Thin: limited body and depth
Tannin: dry or chalky or sensation, with flavors of leather and tea
Toasty: hint of the wooden barrel
Velvety: Having rich flavor and a silky texture
Zesty: A wine that’s invigorating. Describes the taste of pepper in a wine; sharper than ‘Spicy’ ■