Speaking the lingo - Part 2

Speaking the lingo - Part 2

22nd Mar 2010

Thewineremedy gives us an easy to follow glossary of wine terms.



Aroma is simply a posh word for smell. It is interchangeable with the term bouquet; aroma tends to describe the fruity smells we associate with young wines.




A term used to describe wines made from grapes with a particularly distinctive aroma, especially when young. New Zealand sauvignon blanc could be described as a very aromatic wine, strong pungent smells of gooseberry and tropical fruit.




Astringent wines are wines with higher levels of tannin (see part 4 of the guide); these wines often produce a drying effect in the mouth and taste slightly bitter on the palate.




Balance describes the way in which the principal elements of a wine - acid, alcohol flavour and tannin - relate to each other, and assesses whether one element is in excess or lacking.  For example, a flabby wine is a wine that is lacking acidity and would be described as unbalanced.




Often used and sometimes confusing, when we talk about the body of a wine we are referring to the density of texture, some drinks have a fuller consistency than others, wine is no different. A wines alcohol content is an important part of the equation; full-bodied wines often have higher levels of alcohol.




Similar to aroma, used to describe the mature subtle smells that develop with some wines as they age in the bottle.

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