TERM

TERM	DEFINITION
	ACIDITY	The tartness of a wine. Wines that make your mouth water or your cheeks suck in, have a high level of acidity. Acidity is a necessary component for matching with fatty and acidic foods.
	AERATE	Forcing air to mix with wine, in order to further bring out the aromas and flavors. Aerating techniques include swirling wine in your glass, decanting, and pouring it onto your date's head.
	AOC	Appellation d Origine Controlee. A system used to regulate the quality of the best French wines (and which is used for certain foods as well). The regulations cover yield, location, grape varieties, and alcohol content, and even if all these conditions are met a particular wine may still be rejected by the AOC committee as not being up to standard.
	AUSTERE	A major geek term that the snobs love to throw around to sound smart. Austere is a vague definition of a wine that has a high level of acid and/or tannin, but is expected to soften with age. "Hard" is a synonym for austere.
	BACCHUS	The god of wine (from Greek mythology); also known as Dionysus. There is also a white grape called Bacchus that is often used in blending in German wines.
	BALANCE	A wine that has equal levels of fruit, acidity, and tannin is said to be "in balance" or "balanced". This can also refer to the finish of the wine.
	BIG	Often used with the term "bold", and almost always used to describe a red wine that has highly concentrated fruit flavors, as well as strong tannins and acidity. Bordeaux, Cabernet Sauvignon, Barolo, Rhone Syrah and Amarone are just a few wines that are often termed as "big". White wines generally are not considered "big", the exception being some very expensive Chardonnays, such as those from Burgundy.
	BLENDING	a winemaking technique of combining different wines to create one really good wine. Often, wines from different grapes are blended. In the case of Champagne and Port, wines from different vintages are blended to create a “non-vintage” wine.
	BODY	The texture and weight of wine as felt in the mouth. Alcohol, fruit extraction, sugar, glycerol, and acidity all play a part in a wine's body. Wine is generally described as "full-bodied", "medium-bodied", or "light-bodied", depending on how it "feels" in the mouth.
	BOLD	Often used with the term "big", and almost always used to describe a red wine that has highly concentrated fruit flavors, as well as strong tannins and acidity. Bordeaux, Cabernet Sauvignon, Barolo, Rhone Syrah and Amarone are just a few wines that are often termed as "bold". White wines generally are not considered "bold", the exception being some very expensive Chardonnays, such as those from Burgundy.
	BOTRYTIS	Many sweet wines get that way because they're made from grapes that are affected by botrytis, or "noble rot". This is a fungus that attacks grapes, causing them to rot; the positive effect is that this type of rot makes the wines sweet and long-lived.
	BREATHE	Wine "breathes" when it is exposed to air. Technically, once the cork is removed from the bottle, it begins to aerate with the outside air. Rich young wines with high tannins will often benefit from breathing. There are some who think that simply removing the cork from a bottle for a few minutes is enough to let a wine breathe; in fact, you should pour (or decant) the wine into another container, such as a carafe---this will provide more aeration. Even allowing a wine to sit in your glass will allow it to breathe somewhat and the wine may "open up"---meaning that the aroma will become more intense and enjoyable.
	CARAFE	a simple glass container with a large wide mouth, often used by restaurants for serving the “house” wine. Some wines are actually sold in carafes; Inglenook and Taylor California Cellars come to mind. The container looks kind of like an old glass milk bottle except it has a wide mouth at the top. The Wine Dictator often uses a carafe for decanting wine.
	CHARACTER	The distinctive, obvious feature of a particular wine. Specific types of wines and grapes (varietals) will have a “character” that differentiates it from others.
	CLARET	Not sure why, but the English refer to Bordeaux wine as Claret. Some other red wines are labeled as “claret” for marketing purposes, but the name really doesn’t signify anything.
	CLOSED	When a wine (especially the nose) is not showing its full potential, it is often described as “closed”. This means that the fruit of the wine is being overpowered by the tannins, acidity, and other preservative components. High quality (i.e., expensive) wines are often closed during their youth, and will “open up” as they mature.
	CLOYING	a geek term for a wine that has more sweetness than acidity; for many people this is an unappetizing imbalance, especially when matching wine with food.
	COLHEITA	A vintage-dated Tawny Port, which has been aged for at least seven years in wood.
	COLOR	Though not always talked about by The Wine Dictator, the color can tell a story about a wine. As a wine ages, its color will change; red wines will fade toward orange and/or pink, and white wines gain color, becoming golden.
	CREAMY	Wines that have the soft, tactile impression of cream are often described as creamy. It’s also usually the adjective used to express a Champagne’s frothy bubbles.
	CRISP	A desirable trait for white wine, indicating a generous (but not overpowering) level of acidity. A crisp wine will often be thought of as “lively” or “racy” and “refreshing”.
	CRUST	A synonym for the sediment that an older red wine “throws” or leaves as a result of aging. This term is usually used only when talking about Port.
	DECANTER	A glass container that is used for decanting, or pouring wine from the bottle. Though a decanter can be as simple as a cheap wine carafe, there are some exotic decanters made from crystal that are both functional and beautiful.
	DECANTING	The act of pouring wine from the bottle into another container. This is done for one of two reasons; either to aerate the wine or to separate sediment from an older red wine.
	DOC	(Denominazione di Origine Controllata) When seen on Italian wine labels, these letters signify that the wine has passed specific standards of quality for the region it comes from; similar to the French AOC system. For more information, see Italian Wine Laws.
	DRY	The opposite of sweet. Some wines are considered medium-dry or off-dry, meaning that there is some sweetness to a wine but not an overpowering amount. Many German wines fall into the "off-dry" category.
	EARTHY	wines described as "earthy" will have aromas and flavors of soil, minerals, leather, and/or wet leaves. Believe it or not, many people find earthiness to be a positive element to find in a wine. Usually, Cabernet Sauvignon and similarly "big" red wines will exhibit earthy character.
	ELEGANT	High quality wines that are light yet graceful and have finesse and complexity are often described as “elegant”
	ENOPHILE	(also spelled oenophile). The technical term for a wine geek or connoisseur; a true student of wine.
	FAT	This has nothing to do with your waistline. A wine that has a lot of fruit concentration but low acidity is often defined as being “fat”. If the acidity is so low it is displeasing, the wine will be called “flabby” or “insipid”.
	FINISH	The overall impression of a wine after it has been swallowed or(perish the thought!) spit out. Everything from the flavors, tannins, acidity, and any other tactile component can be perceived in the finish.
	FLABBY	A wine that has a lot of ripe fruit but little acidity is considered "fat" or "flabby"
	FORTIFIED	Adding brandy or other neutral alcohol to wine to raise the alcohol and sugar level. This preserves the wine and also makes it taste much sweeter. Port, Marsala, Madeira and Sherry are examples of fortified wines.
	FORWARD	Wine that has accelerated its maturity more quickly than expected is described as “forward” (as opposed to backward). Also, in tasting notes, “forward fruit” indicates that there is a high concentration of fruit tasted in the wine. As in social circles, too much forwardness can be obnoxious and a turn-off.
	HARMONIOUS	When a wine is perfectly balanced and ready to drink, it is often called “harmonious”.
	HOT	A burning, prickly sensation that occurs in the mouth when a wine has an overabundance of alcohol. Many fortified wines (such as Port) have a hotness in the finish, but it is generally unacceptable for most wines.
	JAMMY	This is a term used to describe intensely ripe, concentrated fruit in the nose and/or palate of a wine (some Australian Shiraz might be described as "monster jammy"). Also, the clothes that the Dic wears while tasting wine late at night.
	LEES	dead yeast cells, grape seeds, pulp, stems, skins, and tartrates that separates from the juice during wine making and aging. Some wines (usually white) are left in contact with their lees to increase flavor complexity.
	LEGS	A tear-like coating that is left on the inside of a glass after a wine is swirled. Many people believe that thick “legs” indicate a quality wine; in fact, all the legs are telling you is that the wine is high in glycerol and/or alcohol content. But, don’t be a snob---let people admire the legs and pronounce “wow, what great legs” if they wish
	LENGTH	This is the lingering of the wine’s fruit and aroma after you have swallowed or spit out the wine; also referred to as the finish. A wine with great length is an indication of quality.
	LONG	A wine that is long, usually means it has a long, persistent finish. Some people also use this term to describe the nose of a wine, should it be very abundant.
	LUSH	A quick way of saying “luscious”, it’s a tasting term used to describe delicious wines that are rich, velvety, soft, and sweet. May also describe a person at a wine tasting who swallows when he/she should be spitting.
	NOSE	What the wine smells like; its bouquet, or aroma. Also, the part of your face that gets wet when you smell a wine too closely.
	NUTTY	Port, Sherry, huge Chardonnays, and a few other wines may have a “nutty” characteristic. This means that a hazelnut, walnut, or other nut flavor is percepted in the wine.
	OAK	This is the type of wood used in wine barrels used for aging. It’s also the type of wood used in the chips that are immersed in many California chardonnays, to produce an oaky, vanilla flavor and aroma.
	OAKY	Many wines that are aged for a time in oak barrels have an “oaky” character. The wine will actually smell a bit like oak, and more like toasty vanilla and other spices. Used appropriately, an oaky wine can be very attractive; overdone, it blocks out the other components of a wine and is not enjoyed by everyone.
	OXIDATION	A wine that has been subjected to excessive air/oxygen will become oxidized. This is a fault, as an oxidized wine is spoiled and will eventually turn to vinegar.
	PALATE	This refers to the flavors and sensations of a wine in your mouth.
	PEPPERY	Tasting terminology to describe a spicy, black pepper characteristic in a wine’s nose and palate. Many Syrah-based wines, especially those from the Rhone Valley, are considered to be peppery.
	PORT	A sweet, fortified wine made in Portugal, usually enjoyed as an after-dinner drink.
	QUINTA	Though it’s technically translated as “farm” in Portuguese, it is the term meaning “vineyard” when talking about Port wines.
	RICH	Wine that is full-flavored and has an appropriate balance of intensely concentrated fruit, alcohol, and acidity.
	ROUND	Wine that is balanced, mellow, and full-bodied is often described as “round”. Sometimes this term is used in conjunction with “fat”.
	SEDIMENT	The deposits that occur in an old red wine. They look kind of like coffee grains and are bitter tasting. Sediment is expected in great, old wines, and correct decanting keeps the sediment from entering your glass.
	SILKY	A wine that feels exceptionally smooth in your mouth may be called “silky” or “velvety”. It describes the texture of a wine.
	SMOOTH	The wine’s texture, flavor, body, finish, and just about anything else can be described as smooth. People who are at a loss of words often use this adjective to get through a conversation with a wine geek.
	SOFT	A well balanced wine that is mellow, pleasant, and has low acidity and low tannins is often described as “soft”. The wine's texture can also be described as soft.
	SOMMELIER	In a wine-conscious restaurant, this is the person who knows the most about wine, and has a specialty in matching the right wine with specific dishes. The sommelier is also responsible for the wine being served “correctly”; that is, he ensures that you go through the whole rigmarole of showing you the bottle, presenting the cork, pouring the wine, etc.
	SPICY	A wine tasting term describing a flavor that is, well, spicy. It can refer to “pepper” spicy, or a flavor you’d associate with something from your spice rack, but can’t quite place, such as coriander, rosemary, clove, cinnamon, etc. Some wines that are frequently called “spicy” are Gewurztraminer, Viognier, Syrah/Shiraz, and Zinfandel.
	STRUCTURE	The framework of a wine, encompassing the levels of tannin, acidity, and alcohol. Often called “backbone”.
	TANNIN	The component of (almost only) red wine that causes a puckering, drying out of the mouth. Though it can be perceived as a bitter flavor, it really is a tactile sensation. To understand what tannin is, drink cold black tea;that dryness on your tongue comes from tannin. In wine it comes from the skin and seeds of the grape, and to an extent, the barrels. Tannins soften as a wine ages; if you can’t wait, eat cheese with an overly tannic wine.
	TARTRATES	harmless crystals that separate from some wines during fermentation or aging. They result from a high level of tartaric acid, and can be avoided through filtration and stabilization methods.
	TERROIR	French term that describes the unique personality of a vineyard, encompassing all elements including temperature, soil, atmosphere, wind, and just about everything else present where the grapes are growing. Terroir is the defining component in very expensive, rare wines such as First Growth Bordeaux and Grand Cru Burgundy.
	TEXTURE	The overall feel of a wine in your mouth. Often described as “smooth”, “silky”, or “velvety” in good Pinot Noir, for example. Poor texture can be described as “harsh”.
	TIGHT	A wine that has many positive elements, yet is not showing its full potential, usually because it is very young. Often a wine that is very complex, has a high concentration of fruit, and is well structured, but is only giving a hint of future greatness, is called "tightly wound".
	TOASTY	A wine tasting description often referring to Chardonnay and Champagne. This is a flavor similar to toasted bread. In Champagne, it is mostly due to the autolysis of the second fermentation. In other wines, it is often due to barrel aging.
	TOBACCO	An aroma and flavor often found in complex, mature Cabernet Sauvignon. It doesn’t mean the wine smells like cigarettes, but probably has hints that remind you of fresh chewing tobacco or an unlit cigar.
	UNFILTERED	Many wines produced today are filtered to ensure a clear product. Some winemakers also choose to not filter the wine, as they feel filtering may take away from the natural flavor of a wine; thus the wine is “unfiltered”.
	VARIETAL	Any wine that is made from 100% of one grape, is called a “varietal” wine. Examples would be Chardonnay, Syrah, Merlot, or Riesling. If there’s only one grape listed on the label, it likely is a “varietal”.
	VELVETY	An adjective describing a wine with REALLY smooth texture. You may also see the term “silky”.
	VINTAGE	This is the year in which the wine’s grapes were harvested.