Wine Vocabulary
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Improve your Wine Vocabulary using the FLASHCARDS GAME!
Topics of this game:
- Wines need natural acidity to taste fresh and lively, but an excess of acidity results in an acidic wine that is tart and sour.
- Critical to its enjoyment and livelihood. Naturally appearing in wine; citric, tartaric, malic, and lactic.
- The taste left in the mouth when one swallows. This word is a synonym for length or finish.
- Term usually applied to wines that are either high in acidity or have harsh tannins, or both.
- Wines that lack roundness, generosity, and depth. Wine from poor vintages or wines that are too acidic are often described thusly.
- The smell of a young wine before it has had sufficient time to develop nuances of smell that are then called its bouquet. Means the smell of a relatively young, unevolved wine.
- Wines not necessarily bad or good wines. Harsh and coarse to taste, because too young and tannic and need time to develop, or they aren’t well made.
- Wines not terribly pleasant to drink, and lacks richness and generosity. However, young Rhônes are not as ____ as young Bordeaux.
- An adjective used to describe (1) a young largely unevolved, closed, and undrinkable wine, (2) a wine that is not ready to drink, or (3) a wine that simply refuses to release it's charm & personality.
- Desired traits where the concentration of fruit, level of tannins, and acidity are in total harmony and tend to age gracefully.
- An unclean, farmyard, fecal aroma that is imparted to a wine because of unclean barrels or unsanitary wine making facilities.
- Red wines have an intense berry fruit character that can suggest blackberries, raspberries, black cherries, mulberries, or even strawberries and cranberries.
- Dense, viscous texture from high glycerin content. High-extract wines from great vintages imparts a fleshy mouthfeel because of alcohol hence high levels of glycerin, and this term is used.
- A complex aspect of the bouquet Rhône reds can have a bouquet that suggests either faintly or overtly the smell of cedarwood.
- Vinification method where whole clusters of grapes are put into a vat that then filled with carbonic gas. Is used when fruit is to be emphasized in the final wine.
- 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. Fully mature and not likely to get better.
- As a wine's aroma becomes more developed from bottle aging, the aroma is transformed to this which is hopefully more than just the smell of the grape.
- Wine is not showing its potential, which remains locked in because it is too young. 12-18 months after bottling, and depending on the vintage and storage conditions, remain for several years.
- Weight and fullness of a wine that can be sensed as it crosses the palate. Tend to have a lot of alcohol, concentration, and glycerin.
- A pronounced smell of blackcurrant fruit is commonly associated with certain Rhône wines. It can vary in intensity from faint to very deep.
- A large-framed, full-bodied wine with an intense and concentrated feel on the palate. Most red Rhône wines are ____ wines.
- A subjective descriptive term for wine that the taster never gets bored with and finds interesting, tending to have many subtle scents and flavors.
- The wine has a depth and richness of fruit that gives it appeal and interest. Deep is a synonym.
- A flawed wine that has taken on the smell of cork as a result of an unclean or faulty cork. It is perceptible in a bouquet that shows no fruit like musty cork, which reminds one of wet cardboard.
- Many producers in the Rhône Valley produce special, deluxe lots of wine or a lot of wine from a specific grape variety that they bottle separately.
- Light, subtle, understated wines that are prized for their shyness rather than for an extroverted, robust character. White wines are usually more delicate than red wines.
- A hefty, muscular, full-bodied wine with plenty of weight and flavor, although not always the most elegant or refined sort of wine.
- Relates to the color of the wine, one that s clear, with no haze or cloudiness to the color.
- 650-liter Burgundy barrels which are essentially the equivalent of three regular barrels.
- Wines that smell and taste unstructured and unfocused are said to be ______. When red wines are served at too warm a temperature also.
- This is done by first decanting the wine into a decanter and then rinsing the original bottle out with non-chlorinated water and then immediately repouring the wine back into the bottle.
- Although more white wines than red are described being as such,, lighter-styled, graceful, balance red wines can be also.
- Wines rich in extract, alcohol, and glycerin are _______ wines. Most Rhône wines are this.
- If a wine is too hard it is said to be _______. in a wine, young or old, it is a flaw.
- Certain styles of wine are meant to be inspected; they are introspective and intellectual wines. Can be called obvious, but in essence, they are totally gratifying wines.
- Like extroverted, somewhat hyper people, wines too can be gushing with fruit and seem nervous and intensely vigorous.
- A wine that is too fat or obese. Wines lacking structure and that are heavy to taste.
- Wines made from the Muscat or Viognier grape have a flowery component, and occasionally a red wine will have this scent.
- Means that the scents, aromas, and flavors are precise and clearly delineated. If not, the wine is like a picture -diffuse, hazy, & possibly problematic.
- Wines that are (1) delicious, evolved, and close to maturity, (2) wines that border on being flamboyant or ostentatious, or (3) unusually evolved and/or quickly maturing wines.
- This is everything in a wine besides water, sugar, alcohol, and acidity.
- In both young and old wines is a welcome and pleasing component & it is lively and cleanly made. The opposite of, is stale.
