There is nothing more rewarding than relaxing with a glass of crisp, dry
wine that has a fabulous bouquet with a light body and a fine finish..
but not to soft or tannic. Got it?
What did you say...
Here is a list of common wine terms that you can use to dazzle your fellow oenophilists:
- Aroma or bouquet: The smell of a wine — bouquet applies particularly to the aroma of older wines
- Body: The apparent weight of a wine in your mouth (light, medium, or full)
- Crisp: A wine with refreshing acidity
- Dry: Not sweet
- Finish: The impression a wine leaves as you swallow it
- Flavor intensity: How strong or weak a wine's flavors are
- Fruity: A wine whose aromas and flavors suggest fruit; doesn't imply sweetness
- Oaky: A wine that has oak flavors (smoky, toasty)
- Soft: A wine that has a smooth rather than crisp mouthfeel
- Tannic: A red wine that is firm and leaves the mouth feeling dry
Fruitiness, acidity and sweetness
Fruitiness: goes beyond grape flavor and can include apple,
blackberry, butterscotch, black pepper, tobacco, green grass, mint,
almond and vanilla
Acidity: the crispness of a wine; it refreshes the palate after a bite of food. Whites are more acidic then reds
Sweetness: associated with the dryness of a wine. A dry wine is not a sweet wine.
Weight or the consistency of a wine on the tongue.
This actually relates to alcohol content and is stated in percentages as marked on the label of the wine bottle.
"Light"wines such as Chablis have an alcohol content of 8-9%
"Medium"wines such as Merlot have an alcohol content of 10-12%
"Full-bodied"wines such as Bordeaux have an alcohol content of 14-17% and have the highest degree of tannins.
Tannins are present in grape skins and produce that fuzzy film feeling on your teeth