the terminology of wine
Appreciation
Without The Snobbery For those of you who are new to wines we think you'll find this interesting and a simple way to read French wine label. For those experts out there, a quick refresher for you.
France has long been dominant in the wine market, and her wine regions have become world famous. Five regions in France produce her finest and major types of wine: Bordeaux, Burgundy, Champagne, the Loire Valley, and Alsace. Within each region a number of different wines are produced by different districts. Bordeaux, for example, has 36 districts. These districts, then, are divided into communes and within the communes are individual vineyards, called chateaux. Still with us, here? French and European wine production is strictly regulated by the government to ensure consistent high quality. The Institute National des Appellations d'Origine dictates how much wine may be produced by each vineyard. France also has established four categories of wine.
- Appellation Controlle, or controlled origin, is the highest quality category.
- The second quality level is Vin Delimite de Qualite Superieure, (VDQS) which are wines just a bit off from top quality by little noticeable difference. Frequently a wine of this category is being developed for promotion by the vintner into the top rank.
- The third category, Vins de Pays, or country wines, describes table wines from specific locations, either a single vineyard or an entire region.
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Lastly is the Vin de Consummation Courante, ordinary wine unmarked as to source, which is generally served as an inexpensive house wine in many restaurants.
Wine
Tasting Terminology
- Acidic: Wines need natural acidity to taste fresh and lively, but an excess of acidity results in a wine that is tart and sour.
- Aftertaste: As the term suggests, the taste left in the mouth after one swallows is the aftertaste. This word is a synonym for "length" or "finish". The longer the aftertaste lingers in the mouth, the finer the quality of the wine.
- Balance: One of the most desired traits in a wine is good balance, where the balanced wines are symmetrical and tend to age gracefully.
- Complex: One of the most subjective descriptive terms used, a complex wine is a wine that the taster never gets bored with and finds interesting to drink. Complex wines tend to have a variety of subtle scents and flavors that hold one's interest in the wine.
- Concentrated: Fine wines, whether they are light, medium or full bodied, should have concentrated flavors. Concentrated denotes that the wine has a depth and richness of fruit that gives it appeal and interest. "Deep" is a synonym for concentrated.
- Dry: Dry, in wine terms, is considered the opposite of sweet.
- Fruity: A wine is fruity when it has distinct aromas and flavors of fruit.
- Nose: The general smell and aroma of a wine.
- Spicy: Wines often smell quite spicy with aromas of pepper, cinnamon, and other well-known spices. Scents and flavors of Oriental spices refer to wines that have aromas and/or flavors of soy sauce, ginger, hoisin sauce, and sesame oil.
- Tannic: The tannins of a wine are extracted from the grape skins and stems. Because red wines are fermented with the skins intact, tannic is a term much more applicable to reds than whites.
- Tannins give a wine firmness and some roughness when young, but gradually fall away and dissipate. They give the feeling of dryness in the mouth.
- Toasty:
A smell of grilled toast can often be found in wines because the barrels
the wines are aged in are charred or toasted on the inside.
