WINE GLOSSARY Aging allows flavors
and aromas of the wine to develop and mature prior to bottling.
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."
Aroma Smells that are directly related to
the odor of the fresh wine grape.
Balance Harmony among wine's components--fruit,
acidity, tannins, alcohol. Great wines have balance. Also
known as "integration."
Body Perceived weight of the wine, sensation
of fullness. The density of a wine on the palate—either
light, medium, or full.
Bouquet Smells that result from the fermentation
or aging process.
Brix A measurement of the sugar content of
grapes before they are harvested. Used to estimate the alcohol
content of the resulting wine.
Fermentation Process Process of yeast cells
converting grape sugar to alcohol and carbon dioxide.
Finish The wine’s aftertaste. Not only
the flavors, but the length of time those flavors linger in
the mouth.
Fruit-first Term used to describe softer
less acid white and lower tannin red wines. Also called “fruit
forward.” See also tannin.
Hang Time Time the grape cluster is on the
vine.
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.
Mouthfeel Tasting term for the texture of
a wine, for example, its smoothness.
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.
pH A measurement of the concentration of
acidity in the juice/wine.
sur lie aging Wine is left on its natural
sediment.
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.
Titratable Acid (TA) Measurement of the total
acidity present in grape juice or wine.
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.
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.
Viticultural Term for science of grape production
for wine and the making of wine.
Viticultural Area A well-defined region with
climate, soil, elevation and physical features that set it
apart from surrounding areas
