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| Wine Glossary |
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| Acetic |
Vinegary taste or smell that develops when a wine is overexposed to air. |
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| Acidity |
All wines naturally contain acids, which should be in proper balance with fruit and other components. Sufficient acidity gives liveliness and crispness and is critical for wines to age. |
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| Aftertaste |
The flavor impression the wine leaves after it is swallowed. Also referred to as the "finish" of a wine. Fine wines have a lingering finish, or aftertaste. |
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| Aroma |
The smell of a wine, especially young wines. |
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Aromatic |
A term for wines with pronounced aroma, particularly those redolent of herbs or spices. |
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| Astringent |
The "puckerish" quality of high tannin content, which has the effect of drying out the mouth. Many young red wines are astringent because of tannin. |
| Austere |
Somewhat hard, with restrained fruit and character. |
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Balance |
Harmony among the wine's components -- fruit, acidity, tannins, alcohol; a well-balanced wine possesses the various elements in proper proportion to one another. |
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| Big |
Powerful in aroma and flavor; full-bodied. |
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| Bitter |
Usually considered a fault in but characteristic of such wines as Amarone and certain other Italian reds. |
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| Body |
The weight and texture of a wine; it may be light-bodied or full-bodied. Often refers to alcohol content. |
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Botrytis cinerea |
A mold that attacks certain grapes, producing honeyed sweet wines like Sauternes and late-harvest Rieslings. |
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Bouquet |
The complex of aromas that develops with age in fine wines; young wines have aroma, not bouquet. |
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| Breed |
Similar to good bloodlines and handling, as in racehorses; the result of soil, grapes and vinification techniques that combine to produce depth and distinctive character in a wine. |
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| Brix |
Term used to measure the sugar content of grapes, grape juice (must) or wine. Grapes are generally harvested at 20 to 25 Brix, resulting in alcohol after fermentation of 11.5 to 14 percent. |
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| Brut |
Term for dry Champagne or sparkling wine. |
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| Buttery |
Descriptor for rich flavor and smoothness of texture, somewhat akin to the oiliness and flavor of butter. More often refers to oak-aged white wines than reds; many Chardonnays and white Burgundies are said to have buttery aromas and flavors. |
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| Chewy |
Wines with unusual thickness of texture or tannins that one almost "chews" before swallowing. |
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Clean |
Fresh, with no discernible defects; refers to aroma, appearance and flavor. |
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| Closed |
Young, undeveloped wines that do not readily reveal their character are said to be closed. Typical of young Bordeaux or Cabernet Sauvignon, as well as other big red wines. |
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| Coarse |
Rude or harsh in flavor; clumsy or crude. |
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Complete |
Mature, with good follow-through on the palate, satisfying mouth-feel and firm aftertaste. |
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| Complex |
Multifaceted aroma and/or flavor. Most wines considered great exhibit a combination of flavor and aroma elements. |
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| Cooked |
Heavy, pruney flavor; also said of wines from very hot growing regions or wines that are overripe. |
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| Corked, corky |
Smelling of cork rather than wine; due to a faulty cork. |
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| Crisp |
Fresh, brisk character, usually with high acidity. |
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| Deep |
Having layers of persistent flavor that gradually unfold with aeration. |
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| Delicate |
Light fragrance, flavor, and body. |
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| Developed |
Mature. A well-developed wine is more drinkable than an undeveloped one. |
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| Distinctive |
Elegant, refined character that sets the wine apart on its own. |
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| Dry |
Opposite of sweet; somewhat subjective in that tasters may perceive sweetness to varying degree. |
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| Dull |
Lacking liveliness and proper acidity; uninteresting. |
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| Dumb |
Not revealing flavor or aroma; closed; typical of wines that are too young or too cold. |
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| Earthy |
Smell or flavor reminiscent of earth. A certain earthiness can be appealing; too much makes the wine
coarse. |
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| Elegant |
Refined character, distinguished quality, stylish, not heavy. |
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| Extra Dry |
A term used on Champagne labels to indicate not-quite-dry; not as dry as Brut. |
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| Fat |
Full of body and flavor; fleshy. |
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| Fine |
Distinguished. |
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Finesse
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Distinctive balance; fineness; elegance and flair. |
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| Finish |
Aftertaste, or final impression the wine leaves; it can have a long finish or a short one (not desirable). |
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| Firm |
Taut balance of elements; tightly knit structure; also distinct flavor. |
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| Flat |
Dull, lacking in liveliness; wine without sufficient acid. |
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| Flavor |
How the wine tastes. |
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| Fleshy |
Fatness of fruit; big, ripe. |
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Flinty |
Dry, mineral character that comes from certain soils, mostly limestone, in which the wine was grown; typical of French Chablis and Loire Valley Sauvignon Blancs (Sancerre). |
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| Flowery |
Aroma suggestive of flowers. |
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| Forward |
Developed ahead of its peers; also, when the fruit is prominent, it is said to be forward. |
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| Foxy |
The "grapey" flavors of wines made from native American grapes, Vitis labrusca. |
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| Fruity |
Aroma and/or flavor of grapes; most common to young, light wines but refers also to such fruit flavors in wine as apple, black currant, cherry, citrus, pear, peach, raspberry, or strawberry; descriptive of wines in which the fruit is dominant. |
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Full-bodied |
Full proportion of flavor and alcohol; big, fat. |
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| Green |
A wine made from unripe grapes that is tart and lacking fruit flavor. |
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| Grip |
Firmness of flavor and structure. |
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| Hard |
Stiff, with pronounced tannins; undeveloped. |
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| Harmonious |
All elements -- fruit, acid, tannin -- in perfect balance |
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| Harsh |
Rough, biting character from excessive tannin or acid. |
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| Heady |
High in alcohol, very full-bodied |
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