Wine is a popular and important beverage that accompanies and enhances a wide range of European and Mediterranean-style cuisines, from the simple and traditional to the most sophisticated and complex. Wine is important in cuisine not just for its value as a beverage, but as a flavor agent, primarily in stocks and braising, since its acidity lends balance to rich savory or sweet dishes. Red, white, and sparkling wines are the most popular, and are known as light wines because they are only 10–14% alcohol-content by volume. Apéritif and dessert wines contain 14–20% alcohol, and are sometimes fortified to make them richer and sweeter.
Some wine labels suggest opening the bottle and letting the wine "breathe" for a couple of hours before serving, while others recommend drinking it immediately. Decanting—the act of pouring a wine into a special container just for breathing—is a controversial subject in wine. In addition to aeration, decanting with a filter allows one to remove bitter sediments that may have formed in the wine. Sediment is more common in older bottles but younger wines usually benefit more from aeration.
During aeration, the exposure of younger wines to air often "relaxes" the flavors and makes them taste smoother and better integrated in aroma, texture, and flavor. Older wines generally fade, or lose their character and flavor intensity, with extended aeration. Despite these general rules, breathing does not necessarily benefit all wines. Wine should be tasted as soon as it is opened to determine how long it should be aerated, if at all.
Grape wine is produced by fermenting crushed grapes using various types of yeast. Yeast consumes the sugars in the grapes and converts them into alcohol.
Wine has a rich history dating back to around 8000 BC and is thought to have originated in areas now within the borders of Armenia, Georgia and Iran. Wine first appeared in Europe at about 4500 BC in the Balkans, and was very common in ancient Greece, Thrace and Rome. Wine has also played an important role in religion throughout history.
Wine is usually made from one or more varieties of the European species Vitis vinifera, such as Pinot Noir, Chardonnay, Cabernet Sauvignon, Gamay and Merlot. When one of these varieties is used as the predominant grape (usually defined by law as a minimum of 75% or 85%), the result is a varietal, as opposed to a blended, wine. Blended wines are not necessarily considered inferior to varietal wines; some of the world's most expensive wines, from regions like Bordeaux and the Rhone Valley, are blended from different grape varieties of the same vintage.[citation needed]
Wine can also be made from other species of grape or from hybrids, created by the genetic crossing of two species. Vitis labrusca (of which the Concord grape is a cultivar), Vitis aestivalis, Vitis rupestris, Vitis rotundifolia and Vitis riparia are native North American grapes usually grown to eat fresh or for grape juice, jam, or jelly, but sometimes made into wine.
In the context of wine production, terroir is a concept that encompasses the varieties of grapes used, elevation and shape of the vineyard, type and chemistry of soil, climate and seasonal conditions, and the local yeast cultures. The range of possibilities here can result in great differences between wines, influencing the fermentation, finishing, and aging processes as well. Many wineries use growing and production methods that preserve or accentuate the aroma and taste influences of their unique terroir.
Regulations govern the classification and sale of wine in many regions of the world. European wines tend to be classified by region (e.g. Bordeaux, Rioja and Chianti), while non-European wines are most often classified by grape (e.g. Pinot Noir and Merlot). More and more, however, market recognition of particular regions is leading to their increased prominence on non-European wine labels. Examples of non-European recognized locales include Napa Valley in California, Willamette Valley in Oregon, Columbia Valley in Washington, Barossa Valley and Hunter Valley in Australia, Central Valley in Chile, Vale dos Vinhedos in Brazil, Hawke's Bay and Marlborough in New Zealand, Okanagan Valley and Niagara Peninsula in Canada.
France has various appellation systems based on the concept of terroir, with classifications ranging from Vin de Table ("table wine") at the bottom, through Vin de Pays and Appellation d'Origine Vin Délimité de Qualité Supérieure (AOVDQS) up to Appellation d'Origine Contrôlée (AOC) or similar, depending on the region. Portugal has something similar and, in fact, pioneered this technique in 1756 with a royal charter that created the "Demarcated Douro Region" and regulated wine production and trade. Germany did likewise in 2002, although their system has not yet achieved the authority of those of the other countries'. Spain, Greece and Italy have classifications based on a dual system of region of origin and product quality.
A "vintage wine" is one made from grapes that were all or mostly grown in a particular year, and labelled as such. Most countries allow a vintage wine to include a portion that is not from the labelled vintage. Variations in a wine's character from year to year can include subtle differences in color, palate, nose, body and development. High-quality wines can improve in flavor with age if properly stored.[1] Consequently, it is not uncommon for wine enthusiasts and traders to save bottles of an especially good vintage wine for future consumption.
In the United States, for a wine to be vintage dated and labeled with a country of origin or American Viticultural Area (AVA) (such as "Sonoma Valley"), it must contain at least 95% of its volume from grapes harvested in that year.[42] If a wine is not labeled with a country of origin or AVA the percentage requirement is lowered to 85%.
Vintage wines are generally bottled in a single batch so that each bottle will have a similar taste. Climate can have a big impact on the character of a wine to the extent that different vintages from the same vineyard can vary dramatically in flavor and quality. Thus, vintage wines are produced to be individually characteristic of the vintage and to serve as the flagship wines of the producer. Superior vintages, from reputable producers and regions, will often fetch much higher prices than their average vintages. Some vintage wines, like Brunellos, are only made in better-than-average years.
For consistency, non-vintage wines can be blended from more than one vintage, which helps wine makers sustain a reliable market image and maintain sales even in bad years. One recent study suggests that for normal drinkers, vintage year may not be as significant to perceived wine quality as currently thought, although wine connoisseurs continue to place great importance on it.
Wine tasting is the sensory examination and evaluation of wine. Wines are made up of chemical compounds similar or identical to those in fruits, vegetables, and spices. The sweetness of wine is determined by the amount of residual sugar in the wine after fermentation, relative to the acidity present in the wine. Dry wine, for example, has only a small amount of residual sugar.
Individual flavors may also be detected, due to the complex mix of organic molecules such as esters and terpenes that grape juice and wine can contain. Experienced tasters can distinguish between flavors characteristic of a specific grape and flavors that result from other factors in wine making. Typical intentional flavor elements in wine are those imparted by aging in oak casks; chocolate, vanilla, or coffee almost always come from the oak and not the grape itself.
Banana flavors (isoamyl acetate) are the product of yeast metabolism, as are spoilage aromas such as sweaty, barnyard, band-aid (4-ethylphenol and 4-ethylguaiacol), and rotten egg (hydrogen sulfide). Some varietals can also have a mineral flavor due to the presence of water-soluble salts (like limestone).
Wine aroma comes from volatile compounds in the wine that are released into the air. Vaporization of these compounds can be sped up by twirling the wine glass or serving the wine at room temperature. For red wines that are already highly aromatic, like Chinon and Beaujolais, many people prefer them chilled.
Wine cellars, or wine rooms if they are above-ground, are places designed specifically for the storage and aging of wine. In an active wine cellar, temperature and humidity are maintained by a climate control system. Passive wine cellars are not climate-controlled, and so must be carefully located. Wine is a natural, perishable food product; when exposed to heat, light, vibration or fluctuations in temperature and humidity, all types of wine, including red, white, sparkling, and fortified, can spoil. When properly stored, wines can maintain their quality and in some cases improve in aroma, flavor, and complexity as they age. Some wine experts contend that the optimal temperature for aging wine is 55 °F (13 °C), others 59 °F (15 °C). Wine refrigerators offer an alternative to wine cellars. They are available in capacities ranging from small 16-bottle units to furniture pieces that can contain 400 bottles. Wine refrigerators are not ideal for aging, but rather serve to chill wine to the perfect temperature for drinking. These refrigerators keep the humidity low, usually under 50%, which is below the optimal humidity of 50% to 70%. Lower humidity levels can dry corks out over time, allowing oxygen to enter the bottle and reduce the wine's quality.
Wine Tasting Descriptors
A-C
Accessible A wine that is easy to drink without an overwhelming sense of tannin, acidity or extract.
Acidic A wine with a noticeable sense of acidity.
Aftertaste A term for the taste left on the palate after wine has been swallowed. "Finish" is a synonym.
Aggressive A wine with harsh and pronounced flavors. The opposite of a wine described as "smooth" or "soft"
Alcoholic A wine that has an out of balanced presence of too much alcohol.
Aroma The smell of a wine. The term is generally applied to younger wines, while the term Bouquet is reserved for more aged wines.
Astringent An overly tannic white wine.
Austere A wine that is dominated by harsh acidity or tannin and is lacking the fruit needed to balance those components.
Autolytic Aroma of "yeasty" or acacia-like floweriness commonly associated with wines that have been aged sur lie.
Baked A wine with a high alcohol content that gives the perception of stewed or baked fruit flavors. May indicate a wine from grapes that were exposed to the heat of the sun after harvesting.
Balanced A wine that incorporates all its main components—tannins, acid, sweetness, and alcohol—in a manner where no one single component stands out.
Big A wine with intense flavor, or high in alcohol.
Biscuity A wine descriptor often associated with Pinot noir dominated-Champagne. It is sense of yeasty or bread dough aroma and flavors.
Bite A firm and distinctive perception of tannins or acidity. This can be a positive or negative attribute depending on whether the overall perception of the wine is balanced.
Bitter An unpleasant perception of tannins.
Blowzy An exaggerated fruity aroma. Commonly associated with lower quality fruity wines.
Body The sense of alcohol in the wine and the sense of feeling in the mouth.
Bouquet The layers of smells and aromas perceived in a wine.
Bright When describing the visual appearance of the wine, it refers to high clarity, very low levels of suspended solids. When describing fruit flavors, it refers to noticeable acidity and vivid intensity.
Buttery A wine that has gone through malolactic fermentation and has a rich, creamy mouthfeel with flavors reminiscent of butter.
Cassis The French term for the flavors associated with black currant. In wine tasting, the use of cassis over black currant typically denotes a more concentrated, richer flavor.
Cedarwood A collective term used to describe the woodsy aroma of a wine that has been treated with oak.
Charming A subjective term used to describe a wine with a range of pleasing properties but nothing that stands out in an obvious fashion.
Cheesy An aroma element characteristic of aged Champagne that develops after an extended period of aging. It is associated with the aroma of aged, nutty cheeses such as gouda and is caused by a small amount of butyric acid that is created during fermentation and later develops into an ester known as ethyl butyrate.
Chewy The sense of tannins that is not overwhelming. It is not necessarily a negative attribute for wine.
Chocolaty A term most often used of rich red wines such as Cabernet Sauvignon and Pinot noir that describes the flavors and mouthfeel associated with chocolate--typically dark.
Cigar-box An term used to describe the tobacco aromas derived from oak influence.
Citrous A wine with the aromas and flavor from the citrus family of fruits.
Classic A subjective term used to denote a wine of exceptional quality that display the typicity of its varietal(s), displays layers of complexity and is very well balanced.
Clean A wine that is not demonstrating any obvious faults or unwanted aromas and flavors.
Clear A wine with no visible particulate matter.
Closed A wine that is not very aromatic.
Cloves An aroma associated with oak treatment that gives the perception of cloves. It is caused by the creation of eugenic acid by the toasting of the oak barrels.
Cloying A wine with a sticky or sickly sweet character that is not balanced with acidity.
Coarse' A term for a wine with a rough texture or mouthfeel. Usually applies the perception of tannins.
Coconut Aroma perception of coconut derived from treatment in American oak.
Compact Opposite of "open knit". A wine with a dense perception fruit that is balanced by the weight of tannins and acidity.
Complete Similar to the description of a "balanced wine" but more encompassing a wine that all the main components-acidity, alcohol, fruit and tannins-in long along with a pleasing mouthfeel and long finish.
Complex A wine that gives a perception of being multi-layered in terms of flavors and aromas.
Concentrated Intense flavors.
Concoction Usually a derogatory term used to refer to a wine that seems to have many different components that are "thrown together" rather than integrating into one cohesive profile.
Connected A sense of the wine's ability to relay its place of origin or terroir
Cooked A term similar to "bake" where the fruit flavors of the wine seemed like they have been cooked, baked or stewed. It may also indicate that grape concentrate was adding to the must during fermentation.
Corked A tasting term for a wine that has cork taint
Creamy A term used to describe the perception of a warm, creamy mouthfeel. In sparkling wines, the sense of creaminess arises from a combination of the finesse of the mousse and the results of malolactic fermentation. The perception of creaminess is generally picked up at the back of the throat and through the finish of the wine.
Crisp A pleasing sense of acidity in the wine.
Crust Sediment, generally potassium bitartrate, that adheres to the inside of a wine bottle
D-H
Definition A wine that not only is well balanced but also gives a clear expression of its grape variety or place of origin.
Delicate A term used similar to charm but more often relates to the more subtle notes of a wine.
Depth A term used to denote a wine with several layers of flavor. An aspect of complexity.
Dirty A wine with off flavors and aromas that most likely resulted from poor hygiene during the fermentation or bottling process
Dried up A wine that has lost some of its freshness or fruitiness due to extended aging.
Dry A wine that is lacking the perception of sweetness.
Earthy This can mean a wine with aromas and flavor reminiscent of earth, such as forest floor or mushrooms. It can also refer to the drying impression felt on the palate caused by high levels of geosmin that occur naturally in grapes.
Easy A term that can be synonymous with "approachable" but more commonly refers to a wine that is simple and straightforward without much complexity but still enjoyable to drink.
Edgy A wine with a noticeably level of acidity that heightens the flavors on the palate. Maybe synonymous with "nervy"
Elegant A term to describe a wine that possess finesse with subtle flavors that are in balance.
Expansive A wine that is considered "big" but still accessible.
Expressive A wine with clearly projected aromas and flavors.
Fallen over A wine that, at a relatively young age, has already gone past its peak (or optimal) drinking period and is rapidly declining in quality is said to have "fallen over".
Farmyard A generally more positive term than "Barnyard" used to describe the earthy and vegetal undertones that some Chardonnay and Pinot noir develop after maturing in the bottle.
Fat A wine that is full in body and has a sense of viscosity. A wine with too much fat that is not balanced by acidity is said to be "flabby" or "blowzy"
Feminine Describes a wine that emphasizes delicate flavors, silky textures and subtle aromas rather than strength, weight and intensity of fruit.
Finesse A very subjective term used to describe a wine of high quality that is well balanced.
Finish The sense and perception of the wine after swallowing.
Firm A stronger sense of tannins.
Flabby A lacking sense of acidity.
Flat In relation to sparkling wines, flat refers to a wine that has lost its effervescence. In all other wines the term is used interchangeably with "flabby" to denote a wine that is lacking acidity, particularly on the finish.
Fleshy A wine with a noticeable perception of fruit and extract.
Foxy A tasting term for the musty odor and flavor of wines made from Vitis labrusca grapes native to North America, usually a negative term.
Fresh A positive perception of acidity.
Fruit The perception of the grape characteristics and sense of body that is unique to the varietal.
Full A term usually used in context of wine with heavy weight or body due to its alcohol content. It can also refer to a wine that is full in flavor and extract
Grapey A wine with the aromas and flavors reminiscent of grape flavoring—such as those associated with grape jelly. The Muscat family of grapes often produce wines that are described as "grapey".
Grassy A term used to describe an herbaceous or vegetal element of a wine—ranging from freshly mown lawn grass to lemon grass flavors.
Green Overly acidic wine. Typically used to describe a wine made from unripe fruit.
Gutsy A wine with noticeable body, extract and fruit.
Hard Overly tannic wine.
Harsh Similar to "coarse" but usually used in a more derogatory fashion to denote a wine that has unbalanced tannins and acidity.
Heavy A wine that is very alcoholic with too much sense of body.
Herbaceous The herbal, vegetal aromas and flavors that maybe derived from varietal characteristics or decisions made in the winemaking process-such as harvesting under-ripened grapes or using aggressive extraction techniques for a red wine fermented in stainless steel.
Hollow A wine lacking the sense of fruit.
Hot Overly alcoholic wine.
I-P
Inky A term that may refer to a wine's dark coloring and opacity.
Jammy A wine that is rich in fruit but maybe lacking in tannins.
Lean The sense of acidity in the wine that lacks a perception of fruit.
Leathery A red wine high in tannins, with a thick and soft taste.[
Legs The tracks of liquid that cling to the sides of a glass after the contents have been swirled. Often said to be related to the alcohol or glycerol content of a wine. Also called tears.
Lemony A term referring to the tangy acidity of a wine with fruit flavors reminiscent of lemons.
Lightstruck A tasting term for a wine that has had long exposure to Ultraviolet light causing "wet cardboard" type aroma and flavor.
Linalool The characteristic flowery-peach aroma associated with Muscat and Riesling wines. It derived from the chemical compound linalool.
Liquorice A term used to describe the concentrated flavor from rich sweet wines such as those of Monbazillac AOC which are produced by botrytized grapes.
Liveliness A term used to describe a wine with slight carbonation and fresh, bright acidity.
Luscious Similar to "voluptuous" but more commonly associated with sweet wines that have a rich, concentrated mouthfeel.
Mature A wine that has aged to its peak point of quality.
Mean A wine without sufficient fruit to balance the tannins and/or acidity of the wine, making it unbalance and unpleasant to drink.
Meaty A wine with a rich, full body (and often pronounce tannins and extract) that gives the drinker the impression of being able to "chew" it.
Mellow A wine with a soft texture that is nearing the peak of its maturity.
Midpalate A tasting term for the feel and taste of a wine when held in the mouth.
Minerality A sense of mineral-ness in the wine, flavors of slate, shist, silex, etc.
Nervy A wine with a noticeable amount of acidity but is still balanced with the rest of the wine's components
Nose A tasting term for the aroma, smell or bouquet of a wine.
Oaky A wine with a noticeable perception of the effects of oak. This can include the sense of vanilla, sweet spices like nutmeg, a creamy body and a smoky or toasted flavor.
Oily A generally full bodied wine with a viscous mouthfeel. If the wine is lacking acidity, this term maybe used in conjunction with flabby.
Opulent A rich tasting wine with a pleasing texture mouthfeel that is well balanced.
Oxidized A generally negative term describing a wine that has experienced too much exposure to oxidation. A wine that has been oxidized, is considered faulty and may exhibit sherry-like odors.
Oxidative Unlike "oxidized", this is generally a more positive term describing a wine that has experienced constrained exposure to oxidation over the course of its aging process. The aromas and flavors that develop as a wine oxidatively matures can range from nuttiness, biscuity and butteriness to more spicy notes.
Palate A tasting term for the feel and taste of a wine in the mouth.
Peak The point where a wine is at its most ideal drinking conditions for an individual taster. This is a very subjective determination as for some tasters a wine will be at its peak when the fruit is still fresh and young while for some tasters the peak will arrive when a wine has matured in flavor.
Peppery A wine with the aromas and flavors reminiscent of the fruit from the Piper family of plants such as black peppercorn associated with Syrah and Grenache based wine or the aroma of crushed white pepper associated with Gruner Veltliner.
Perfume A generally positively used to describe an aspect of a wine's aroma or bouquet.
Plummy A wine with the juicy, fresh fruit flavors of plum
Polished A wine that is very smooth to drink, with no roughness in texture and mouthfeel. It is also well balanced.
Powerful A wine with a high level of alcohol that is not excessively alcoholic.
Prickly A wine with some slight residual carbonic gas, though not necessarily to the point of the wine being considered a sparkling wine. Some very young white wines (such as Vinho Verde) and dry rosé may be described as "prickly"
R-Z
Racy A wine with noticeable acidity that is well balanced with the other components of the wine.
Reticent A wine that is not exhibiting much aroma or bouquet characteristics perhaps due to its youth. It can be described as the sense that a wine is "holding back".
Rich A sense of sweetness in the wine that is not excessively sweet.
Robust A term with similar connotations as "aggressive" except that "robust" is more commonly applied to older, mature wines while "aggressive" tends to describe younger wines.
Round A wine that has a good sense of body that is not overly tannic.
Sassy A wine with bold, brash and audacious flavors.
Sharp A term normally used to describe the acidity of a wine though it can refer to the degree of bitterness derived from a wine's tannin.
Sherrylike A term used to describe a non-Sherry wine that exhibits oxidized aromas that may have been caused by excessive amounts of acetaldehyde.
Short A wine with well develop aromas and mouthfeel but has a finish that is little to non-existent due to the fruit quickly disappearing after swallowing.
Smokey A wine exhibiting the aromas and flavors of the various types of smoke, such as tobacco smoke, roasting fire smoke and a toasty smoke derived from oak influences.
Smooth A wine with a pleasing texture. Typically refers to a wine with soft tannins.
Soft A wine that is not overly tannic.
Soy Sauce A wine exhibiting the aroma of old Soy Sauce. Aged Bordeaux wines often exhibit such aroma.
Spicy A wine with aromas and flavors reminiscent of various spices such as black pepper and cinnamon. While this can be a characteristic of the grape varietal, many spicy notes are imparted from oak influences.
Stalky A woody, green herbaceous note in a wine.
Structure A term used to describe the solid components of a wine-acidity, sugar, density of fruit flavors and phenolic compounds such as tannins in relation to the overall balance and body of the wine.
Supple A wine that is not overly tannic.
Sweet A wine with a noticeable sense of sugar levels.
Tannic A wine with aggressive tannins.
Tar A wine with aromas and flavors reminiscent of Tar. Barolo wines often exhibit such characteristic.
Tart A wine with high levels of acidity.
Texture A tasting term for the mouthfeel of wine on the palate.
Thin A wine that is lacking body or fruit
Tight A wine with a significant presence of tannins that is restraining the other qualities of the wine, such as fruit and extract, from being more noticeable. A "tight wine" is expected to age well as the tannins soften to reveal these other qualities.
Toasty A sense of the charred or smoky taste from an oaked wine.
Transparency The ability of a wine to clearly portray all unique aspects of its flavor—fruit, floral, and mineral notes. The opposite would be a wine where flavors are diffused and thoroughly integrated.
Typicity A wine tasting term used to describe how much a wine expresses the typical characteristics of the varietal.
Undertone The more subtle nuances, aromas and flavors of wine.
Unoaked Also known as unwooded, refers to wines that have been matured without contact with wood/oak such as in aging barrels.
Upfront A wine with very perceivable characteristics and quality that do not require much thought or effort to discover.
Vanilla An oak induced characteristic aroma reminiscent of vanilla.
Vegetal A wine with aromas and flavor reminiscent of vegetation as oppose to fruit or floral notes.
Vivid A wine with very expressive ripe, fruit flavors.
Voluptuous A wine with a full body and rich texture.
Warm A wine with noticeable but balanced alcohol as opposed to a wine with excessive alcohol that maybe described as "hot". It can also refer to a creamy texture derived from oak treatment.
Watery A wine that is excessively "thin" in body and fruit.
Yeasty Often uses synonymously with "biscuity" and can describe a wine with aromas and flavor reminiscent of bread dough or biscuits.
Young Wine that is not matured and usually bottled and sold within a year of its vintage.
Zesty A wine with noticeable acidity and usually citrus notes.
Zippy A wine with noticeable acidity that is balanced with enough fruit structure so as to not taste overly acidic.
