12/11/07

GLOSSARY

This glossary compiles commonly occurring wine tasting jargon as well as terminology unique to the world of wine. This also includes terms relevant to growing and production of wine.
A
Acetic acid: one of the acids contributing to the acidity of a wine. Others are citric, tartaric, malic, and lactic. In small amounts it complements the wine, but in excess it causes the wine to taste like vinegar, which is a flaw. Excess exposure to oxygen may cause this.
Acidic: (tasting term). An inappropriately or overly sour tasting wine. Acids accentuate the taste of wine and prolong its freshness. When out of proportion to the rest of the wine’s components, acidity results in a flawed taste.
Acidity: (tasting term). A tart or sour element wine's acidity is typically detectable as a sharpness in the mouth. It is part of the wine’s structure. Both a deficiency and excess are deemed flaws. Acidity gives freshness to white wines and balances the heavier elements of red wines. Hot growing seasons result in wines with lower in acidity and cool, rainy years tend to give wines high in acidity.
Acre: A unit of agricultural land measurement. This is comparable to three fourths of a football field. 4840 square yards or a square piece of land roughly 70 yards on all sides.
Aftertaste: (tasting term). The taste which lingers in the mouth after the wine is swallowed. The duration of the aftertaste (the length) is part of the assessment of the wine’s quality. See: 'finish'
Aggressive: (tasting term). This term typically indicates that a wine is either high in acidity or harsh tannins, or both.
Aging: (winemaking term). The process of letting the wine sit (in oak barrels or in bottles) for extended periods of time and in appropriate conditions in order to allow certain characteristics to develop and evolve. Most red wines are aged in barrels and some even in the bottle before release. Very few wines, owing to their make up, are particularly age worthy. The vast majority of wines are made ready to drink at the time of release. Key to aging, are good cellaring conditions: cool, stable temperatures and appropriate humidity to prevent the cork from drying out.
Alcohol: In the context of wine, this means ethanol or ethyl alcohol. The intoxicant in wine and other alcoholic beverages, it is a product of the fermentation process where yeast converts sugars into alcohol. It also acts to preserve the wine. It is measured in "proof" or percent volume. This is different from the term “% by volume”. An average wine labeled as “14% alcohol by volume” is 28 proof. Conversely, an 80 proof bottle of whisky is 40% alcohol by volume.
Alcoholic fermentation: (winemaking term). The action of yeast on sugars converts it to ethyl alcohol. It is sometimes referred to as primary fermentation. In the case of wine, it may start spontaneously since there are yeasts found on grapes naturally. However, winemakers may add cultured yeast. In the process, ethanol, carbon dioxide and heat are generated. Heat needs to be controlled as it may affect the resulting wine. The process stops when either the sugar in the fermenting grape juice is consumed or when alcohol rises to a level toxic to yeast. Other manipulations to arrest fermentation include adding alcohol spirits or sulfur to the fermenting mixture. See also: 'secondary fermentation'.
Alsace: French wine growing region situated in the North East of France, near the German border. Its hallmark wines are dry and sweet white wines. The grapes used for these distinctive wines are grown only in this region.
Alternating Proprietor (alternating proprietorship): An arrangement where numerous winemakers share a winemaking facility. This has many forms, including a facility like Fess Parker's Wine Center in Santa Maria, where winemakers making small lots of wine share the facilities in a way similar to anyone who might go into a local Kinko's to use their computers and printers does.
American Viticultural Area: Abbreviated as AVA. Describes an officially recognized American wine growing region which is very specifically defined in terms of geography. It is less strict than the French system. Established by Congress in 1978 and administered by the Bureau of Alcohol, Tobacco and Firearms, the AVA system assures consumers that the wine they are drinking originates from a specific winemaker and growing area. See: Appellation. More about appellations.
Anaheim disease: A disease of grape vines which wiped out some 25,000 acres of Southern California vineyards in the late 1800’s as well as others since. It was also called the mysterious disease, California disease and finally 'Pierce’s disease' (after the USDA scientist who studied it, publishing a description in 1892). A lethal disease affecting grape vines, it is spread by insects known as sharpshooters or leafhoppers and infects the xylem (the water conducting channels found in all parts of all plants).
Angular: (tasting term). Describes a wine that lacks roundness, fullness and depth. Commonly applied to wines from poor vintages or with inappropriately high acidity.
Appellation: An officially recognized region for growing grapes. Appellations are defined by geographic and climatic features. See: AVA. More about appellations.
Aroma: (tasting term). The smell in a young wine it develops nuances of smell that are then called its bouquet. This occurs with aging.
Assemblage: (French winemaking term). The process of blending several wines from different grape varieties which have been produced separately.
Astringent: (tasting term) A puckery or dry sensation in the mouth, typically encountered in red wines. This becomes a flaw when out of proportion with the other components of the wine. That is not a categorical condemnation, though. Wines may be astringent, harsh or coarse because they are young, tannic and unevolved.
Austere: (tasting term). A wine that is not forthcoming with aromas and flavors. This is common in young, tannic wines. This is merely a phase and the wine most likely will improve with age. At this stage, though, wines are not pleasant tasting, They are typically hard, high in acid, dry and lack richness and roundness. Mostly seen in young Bordeaux wines.
B
Bacchus: Roman god of wine.
Backbone: (tasting term) Refers to a full body characterized by good structure and a balance of tannins, fruit and acid.
Backward: (tasting term). An undeveloped or unevolved wine, not ready to drink. Typically young and tannic, sometimes these wines may be described as austere or closed. The opposite of forward.
Balance: (tasting term). A harmonious proportion of fruit, tannins, acidity, alcohol, sugar as well as texture and flavor. A highly valued attribute of wine, where none of the components overpower the others. Balanced wines tend to age well.
Barnyard: (tasting term). A an aroma ranging from pleasant, almost leather-like or reminiscent of horse blankets, to foul or unclean aromas of farmyard, stables or animal waste. The latter typically results from unclean barrels or unsanitary winemaking conditions. If you have been to a horse stables or passed one of those large trucks transporting cattle or pigs on the highway, you know the smell. Syrah can often express this character and some wines from the Rhône Valley can have this profile. Some will attribute this to terroir, while others suggest pervasive brettanomyces infestation in the winery.
Barrel fermentation: (winemaking term). Fermenting grape juice in small oak barrels as opposed to steel vats. New oak barrels add tannins and flavors to the complexity of the wine. This is more significant to white wines as oak fermenting imparts less oaky elements to the wine than barrel aging does. White wines are not barrel aged. Red wines are first fermented together with the seeds, skins, and occasionally stalks either in oak or in steel vats and then aged in oak.
Barrique: (French). Small wooden barrels originating in Bordeaux, France. Used for both fermentation and aging, they have a capacity of 225 liters (300 bottles, almost 60 gallons. barriques are a key ingredient in producing quality Bordeaux-style blends. Time spent in a barrique determines the degree of the flavor of oak imparted on the wine.
Bâtonnage: (French winemaking term). Stirring the lees as a way to enhance a wine’s body and flavor.
Beaujolais: Wine growing region just south of Burgundy, France known for fresh and fruity but not always complex wines. Also, a name for the wines from this region. Beaujolais wines are made from Gamay grapes using the method of carbonic maceration to impart a fresh and fruity flavor
Bentonite: (winemaking term). A type of clay used as one of several available fining agents.
Berrylike: (tasting term). Describes an intense, ripe characteristic of sweet fruit found in some young wines. Most typically, this includes blackberries, black cherries, mulberries, raspberries, or strawberries.
Bien Nacido Spice: (tasting term). Spice flavors and aromas typical of wines originating from the famed Bien Nacido Vineyard in the Santa Maria Valley. These are a combination of: cinnamon stick, cardamom and clove (these are also called: ‘Hard Spice’) but also black pepper and juniper.
Big: (tasting term). A full-bodied wine giving an intense and concentrated feel on the palate (mouthfeel). Most Central Coast and red Rhône wines are typically big wines.
Biodynamic viticulture: Organic viticulture with consideration given to effect of the moon and planets on the growth and health of the vines. See also 'Organic Viticulture'.
Bitter: (tasting term) A puckery sensation in the mouth. Typically due to tannins which, in excess, is a fault. Also, excessive mineral tastes may contribute to this.
Blackcurrant (Black Currant): (tasting term) Blackcurrants are small berries growing in clusters on a small shrub. They are sweet and sharp in taste. A pronounced smell of blackcurrant fruit is commonly associated with certain Rhône wines and Cabernet Sauvignon. Also: 'Cassis', ‘Currant’.
Black rot: A fungal vine disease affecting the aboveground part of the vine and is favored by warm, humid weather. It is common in North America and results in small, shriveled, hard fruit.
Blanc de Blancs: (French: ‘White of Whites’). A white wine made only from white grapes. Since grape skins impart the color to wine, and since white wine can be achieved from dark grapes by removing the skins early on in production, it is an important term in Champagne. A Blanc de Blancs is a wine made from 100% Chardonnay, the only other legally permitted variety.
Blanc de Noirs: (French: ‘White of Blacks’) Indicates a white wine made from black grapes. Commonly used to identify Champagne made from Pinot Meunier and Pinot Noir grapes.
Bleeding: (winemaking term). A method of improving the quality of red wines. The process consists of draining off some of the juice just prior to fermentation. In this way, the ratio of skins to juice is increased so that the resulting wine gains in color and tannins from skins during fermentation. The bled off juice in this process is pink and may be used to make rosé wine. Also known by the French term: 'saignée'.
Blind tasting: The process of tasting wine without knowledge of its producer or origin. It is believed to be a way of removing any preconceived notions or expectations of the wine. redwinebuzz.com does not taste blindly. We focus on the wine’s merits and weigh it against standard expectations of the wine type, the year and region grown, the winemaker’s vision and methods as well as the tastes of our readers. Reputation and labels are insignificant within the context of our evaluation.
Blunt: (tasting term) A blunt wine is typically high in alcohol and, while it is strong in some flavor, it is not rich in aroma and does not offer much variety or prominence of flavor.
Body: (tasting term). A general impression of the wine and it’s weight or fullness on the palate. In that, it is different front ‘texture’ or ‘mouthfeel’. Typically qualified as ‘light bodied’, ‘medium bodied’ and ‘full bodied’.  Wines described as full bodied are characterized by lots of flavor, extract or concentration, glycerin, tannins and alcohol. It is a less specific term than texture. Impression of weight and or fullness due to combination of glycerin, alcohol and sugar.
Bordeaux: The world's most famous wine growing region located near the Atlantic coast, in the south west of France. It spreads for 60 miles around the city of Bordeaux which is its center. The region is located on Europe’s biggest estuary, along 3 rivers: Gironde, Garonne and Dordogne. The is generally temperate with a short winter and a high degree of humidity from the Atlantic Ocean. Bordeaux can be divided into the left and right banks of the Gironde: On the left bank are the Médoc and Graves regions, celebrated for wines made from Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot and Malbec. The Sauternes region is located just south of the Médoc and is renown for exceptional sweet white wines The right bank is home to St. Emilion (which produces some of the most robust red of Bordeaux made from Merlot and Cabernet Franc which are generous, sometimes spicy, deep colored, and mature sooner than other red Bordeaux) and Pomerol (the smallest wine producing area in Bordeaux region, it is a community of family-shared vineyards which produce wine from Merlot, Cabernet Franc, Cabernet Sauvignon and Malbec which are robust and are best aged). While this region is home to the most ‘aristocratic’ wines (which can run in the hundreds to thousands of dollars per bottle), the best wines of the region represent a small minority of the wines produced and a large number can be thin and hard, making buying affordable Bordeaux tricky.
Bordeaux mixture: a mixture consisting of copper sulfate, slaked lime and water used as a vine treatment to treat downy mildew. It is sprayed directly onto the vines. Its us is permitted for use in organic and biodynamic viticulture.
Bottle shock (Bottle sickness): A condition seen in wines shortly after bottling. During the process, the wine is exposed to and absorbs a considerable amount of oxygen resulting in blunted or flattened aromas and flavors. Occasionally, the muted aromas and flavors may be accompanied by unpleasant odors. This is attributed to the production of acetaldehyde which sometimes occurs with vigorous introduction of oxygen into the wine. Since acetaldehyde is eventually converted to ethanol, this condition usually resolves on its own within a few weeks. If sulfur dioxide was added during bottling, bottle sickness can also occur. A similar condition of transiently diminished aromas and flavors may be also seen following after shaking during transport. For this reason, wines should be allowed to sit and settle for a few days after you bring them back from a wine tasting trip. Bottle shock should not be confused with heat shock. The latter is also characterized by cooked, stale flat or oxidized flavors but results from exposure to excessive heat and is irreversible.
Botrytis cinerea: A fungus responsible for Noble Rot. In a climate of alternating moisture and sunny weather, it attacks the grape skins, causing the fruit to shrivel and become dehydrated. Normally, a devastating event for most grape varieties, it is essential to production of sweet white wines of Barsac and Sauternes in Bordeaux, Tokaji (Hungary), Austria and Germany because it causes the sugars in the grapes to become super-concentrated. It is not common in dry climates with constant sunshine such as Rhône Valley or the Central Coast. In conditions of constant, cool humidity, it causes Grey Rot.
Bouquet: (tasting term) Typically used to refer to the different smells of a mature wine. These include more than just the smell of the grape, and reflect terroir and aging.
Bouquet Garni: (tasting term) A grouping of aromas and flavors reminiscent of a specific blend of herbs and spices. (a common recipe includes: bay leaf, thyme, parsley, celery, leek)
Bramble: (tasting term). This is a general category of aromas and flavors which includes blackberries, loganberries, raspberries and blackberries. However, it may is often applied to wines with prominent tannins and alcohol and a prickly, peppery character. See: ‘Briary’.
Brawny: (tasting term). Used to describe wines that are full-bodied and have a hefty character with plenty of weight and flavor. Brawny wines may be a bit coarse and not very refined.
Brettanomyces: A fungus which infects wood – in particular: oak barrels. Although it originates in the vineyard it can cause chronic contamination of winery facilities. Wines produced in such circumstances may display a recurring ‘Brett profile’ in all vintages. This may be an unpleasant smell of farmyard, horses and may sometimes be reminiscent of a musty, corked or sometimes metallic character. In some instances, a subtle note may be pleasing.
Briary: (tasting term). A description used to describe young dry red wines with prominent tannins and alcohol such as Zinfandels. Briary wines are typically aggressive and peppery with an earthy or wild berry character. The term may sometimes be modified with the adjective ‘brawny’. Frequently, it is used interchangeably with the term bramble or ‘brambly’. Also spelled: ‘Briery’ 
Bricking: (tasting term). A description of a wine’s color. It refers to a brick red or tawny color. This color becomes increasingly prominent as a red wine ages.
Briery: (tasting term): Alternate spelling of ‘Briary’. A character of briery wines is aggressiveness and spice. Commonly used to describe Zinfandel.
Brix: (wine making term, symbol Bx) A measure of sugar content in grape juice, used particularly in the New World. It is defined as: grams of sucrose per 100 grams of liquid. Hence, a 25 Bx. solution contains 25 grams of sucrose in 100 grams of mixture (the ideal sugar content for dry red wines being 20 to 25 Bx.). Put differently, a 25 Bx. solution consists of 25 grams sucrose and 75 grams of liquid).
Broad: (tasting term). Used to describe a wine whose aromas and flavors span the spectrum of possibilities. A less unflattering opposite of ‘Focused’.
Browning: (tasting term) As red wines age, their color changes from ruby/purple to dark ruby, to medium ruby, to ruby with an amber edge, to ruby with a brown edge. When a wine is browning it is usually fully mature and not likely to get better.
Budbreak: - The stage of bud development when green tissue becomes visible. In this stage, vivid green leaves push through buds on the vines - the first sign of the growth cycle beginning in spring after winter dormancy. In the Northern Hemisphere, it usually occurs in April, but in the Central Coast it occurs around February. The buds are very vulnerable to frosts in late spring. If this stage is interrupted by frost, the entire year’s yield may be effectively wiped out.
Budburst: Another term for ‘Budbreak’.
Burgundy: One of the world's classic wine growing regions. Located a hundred kilometers (about 75 miles) south of Paris, it runs north-south and is home of great Chardonnay and Pinot Noir. Stretching for 360 kilometers (225 miles) from Dijon to Lyon, it is divided into several districts. The heart of Burgundy is the Côte d'Or: a narrow band of land consisting of gentle slopes broken down into the Côte de Nuits (which is not an appellation but a wine growing region producing rich, perfumy reds with prominent earthy qualities), from Pinot Noir and the Côte de Beaune (whose reds are distinct from those of the Côte de Nuits for their warm bouquet, a slightly lighter body and a quicker maturation). Other districts of Burgundy are: Chablis (known for lean white wines from Chardonnay), Côte Chalonnaise (also not an appellation but a growing region, producing reds from Pinot Noir and whites from Chardonnay), Mâconnais (producing inexpensive crisp, citrusy white wines from Chardonnay) and Beaujolais (known for the fresh wines made from the Gamay grape) As with Bordeaux, quality can be variable and reputable appellation does not guarantee good wine.
Brut: (French tasting term). Used to describe a dry wine (most commonly Champagne or another sparkling wine).
Burnt: (tasting term) Describes an overdone, smoky, toasty or singed edge to the taste. May be the result of overripe grapes, a hot growing season or heat stressed wine.
Buttery: (tasting term) Having the smell and taste of melted butter. Also used to describe a wine with toasty oak flavors or a rich, creamy texture.

Glossary C to E