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WINE FACT |
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Color of Wine
Wines are basically described as being one of three colors: red, white or rose. Other
descriptors of a wine’s color are typically referred to as “hue”. Red wines
derive their color from pigments in the skins of the grapes. Factors influencing the
intensity of color include size, variety, ripeness of the grapes and the length and type
of fermentation technique. |
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GLOSSARY OF TERMS |
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Aging |
Aging allows flavors
and aromas of the wine to develop and mature prior to bottling. |
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Appellation |
Generally, the area
where grapes are grown and made into wine. Examples: Bordeaux, Sonoma. In the U. S. an
appellation is a state, county, or other legal geographic area. To be labeled with a
specific U.S. appellation, 75% of the wine's grapes must come from the area. California
law requires 100% of the grapes to be grown in the state for a wine to be labeled
"California." |
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Aroma |
Smells that are
directly related to the odor of the fresh wine grape. |
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Balance |
Harmony among wine's
components--fruit, acidity, tannins, alcohol. Great wines have balance. Also known as
"integration." |
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Body |
Perceived weight of
the wine, sensation of fullness. The density of a wine on the palate—either light,
medium, or full. |
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Bouquet |
Smells that result
from the fermentation or aging process. |
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Brix |
A measurement of the
sugar content of grapes before they are harvested. Used to estimate the alcohol content of
the resulting wine. |
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Fermentation Process |
Process of yeast
cells converting grape sugar to alcohol and carbon dioxide. |
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Finish |
The wine’s
aftertaste. Not only the flavors, but the length of time those flavors linger in the
mouth. |
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Fruit-first |
Term used to
describe softer less acid white and lower tannin red wines. Also called “fruit
forward.” See also tannin. |
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Hang Time |
Time the grape
cluster is on the vine. |
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Malolactic
fermentation |
A secondary
fermentation that may occur either during primary fermentation or after primary
fermentation is completed. This is the conversion of tart malic acid into softer lactic
acid. This process can be induced or occur naturally. |
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Mouthfeel |
Tasting term for the
texture of a wine, for example, its smoothness. |
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Nose |
Smell of wine,
divided into two sub-components: the aroma and the bouquet. Aroma comes from the
characteristics of the grape. Bouquet is the complex fragrance developed by the
winemaker’s influence during fermentation and aging. |
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pH |
A measurement of the
concentration of acidity in the juice/wine. |
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sur lie aging |
Wine is left on its
natural sediment. |
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Tannin |
Natural preservative
found in varying degrees in skin, seeds and stems of grapes. Most prominent in reds, where
it creates dry mouth-puckering sensation. A result of grape to skin/seed/stem contact. Can
build structure and improve aging. |
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Titratable Acid (TA) |
Measurement of the
total acidity present in grape juice or wine. |
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Varietal wines |
Wines made from, and
named after, a particular grape variety. In order to name the variety on the label, at
least 75% of the blend must be composed of that grape. |
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Vintage |
Refers to wine's age
(year of harvest shown on label) and if wine was produced in a "good year"
(abundant harvest, high-quality harvest or both). The year in which the grapes were
harvested. |
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Viticultural |
Term for science of
grape production for wine and the making of wine. |
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Viticultural Area |
A well-defined
region with climate, soil, elevation and physical features that set it apart from
surrounding areas |
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Recommended |
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E&J Twin Valley White Zinfandel
Wild Vines White Zinfandel
Livingston Cellars White Zinfandel
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