|
Get a brief overview of wine glossary with the Great Wines Online!
JAMMY
Word most often encountered in descriptions of California Zinfandel wines made with Amador County grapes. Refers to the natural berrylike taste of this grape.
LATE HARVEST
Indicates grapes that are picked as late as possible in the season for maximum sugar content.
LEAFY
Somewhat analogous to "vegetal". Desirable in minute detectable amounts, if adding to notes of complexity in the wine.
LEAN
More body would be good, sort of thin in the mouth, often too much astringency, sometimes a compliment for certain styles.
LEES
Refers to residual yeast and other particles that precipitate, or are carried by the action of "fining", to the bottom of the fermentation vessel. US winemakers use the term "mud". Imparts distinctive flavors to the wine depending on type. Derived from French term "lies" as in "sur lies".
LEGS
Term used when referring to the liquid rivulets that form on the inside of a wineglass bowl after the wine is swirled in order to evaluate the alcohol concentration present. Usually the higher the alcohol content, the more impressive the rivulets appear because of reduced surface tension effects. (Some still cling to the erroneous belief that glycerin content causes these rivulets). Valuable technique when used in "blind" tasting competitions.
LEMONY
Descriptive of a somewhat acidic white wine. These wines contain flavors reminiscent of that fruit. Apart from that, may be well balanced in all other respects, sometimes with a touch of extra sweetness.
LENGTH
How long the total flavor lasts in the back of the throat after swallowing. Counted in time-seconds, known as "caudilie". Ten seconds (caudilie) is good, fifteen is great, twenty is excellent and fifty is superb. Almost a synonym for "finish", as in "this is a wine with an long, extraordinary finish".
LIGHT
Low alcohol and/or sugar. Since about 1981 a wine containing fewer calories per comparable serving than a regular glass of wine has been legally designated as such. Used as a tasting term, "light" is usually a polite expression meaning "watery".
LIVELY
Almost a synonym for fresh. Implies detection of barely discernible spritzyness.
Applies most often to white wines, but some reds
also qualify.
LUSH Describes impression of wines with high
amounts of residual sugar. Adjective almost
entirely reserved for sweet dessert wines.
MADERIZED
Distinctive brown color in wine due usually to period of air exposure. Regarded as synonym for "oxidized". Originates from the taste/appearance of fortified Madeira wines.
MALOLACTIC
Secondary fermentation occasionally detected in bottled wines. Its action converts the naturally occurring Malic acid into Lactic acid plus Carbon Dioxide gas. Reduces total acidity by this action. Since the gas is contaminated with undesirable odors, if it remains trapped in the bottle it becomes a minor fault unless allowed to dissipate. Malolactic fermentation is a commonly used technique for reducing the sharpness of cool climate Chardonnays and the Lactic acid component gives an admired "creamy" or "buttery" texture.
MATCHSTICK
Describes the odor of Sulphur Dioxide gas, described by some as similar to the smell of "burnt matches", found in minute amounts very occasionally trapped in bottled white wines. Dissipates with airing or decanting.
MEAGER
Lacks "body" and "depth". Has definite feeling of flavor dilution. Seems to occur in some select varietal wines vinified from grapes subjected to late season rain, although there are other explanations as well.
MEATY
With much body as though you could chew it. The reference is to lean meat, so indicates less body present than "fleshy".
MOUTH-FILLING
Wines possessing intense flavors which seem to affect every sensory nerve in the mouth. Usually slightly high glycerin component, slightly low acid.
MUSTY
A wine that displays unpleasant "mildew" or "moldy" aromas. Results from improperly cleaned storage vessels, moldy grapes or cork.
NOSE
Not the fleshy sense-organ/projection on the human face. Is near synonym word for "aroma" and includes "bouquet". Strictly applied it refers to the totality of the detectable odor, (grape variety, vinous character, fermentation smells), whether desirable or defective, found in a wine. One would speak of a mature wine as having, for example, "varietal aromas, flowery bouquet and hint of vanilla oak combining to give a balanced nose".
The sense organs of the human nose can be educated by the use of purchased odor comparison kits known by such names as "Le Nez du Vin", "Component Collection" or "Winealyser". These can sometimes be obtained at the various Home Wine Makers mail suppliers (etc.) around the country.
NOUVEAU
Indicates young, immediately drinkable wine - (eg: "nouveau Beaujolais").
NUTTY
Table wines that have been exposed to air display this aroma which resembles that of certain sherry wines. Considered a flaw by some in red wines, but a desired flavor component in certain white wines by others, (eg:
Chardonnays with extended "lees" contact in the
fermentation vessel).
OAKY
The taste or aroma of freshly sawn oak. A wine, especially a red, is considered as correctly "oaked" when the "nose" carries a bare whiff of vanilla aroma. Sometimes oak flavors overpower other component wine flavors in which case it is considered overoaked. Oak flavor is introduced from contact with storage barrels made from that wood. New oak barrels contribute stronger flavor to a wine than older storage barrels. The "oaky" components encountered include "vanillin", and so-called "toasty", "charred" or "roasted" elements. "Vanillin" comes from the character of the hardwood. The three others derive from the "charring" of the barrel that occurs from heating the broad iron rings which hold the barrel staves in place after contraction and the flaming of the interior.
OILY
Describes the vaguely fat, slippery sensation on the palate in contact with the combination of high glycerin and slightly low acid content. Mostly encountered in high quality Chardonnays and late harvest sweet wines.
OPEN-UP/OPENING-UP
Some bottled cellar-aged red wines possess the peculiarity that, when the cork is first pulled and the wine poured, the full flavors do not immediately make an appearance. However, after the passage of several minutes in an open glass goblet, the wine develops unsuspected flavor characteristics that can verge on the sublime. This phenomenon is referred to as "opening-up". Conversely, these flavors can disappear just as fast in just 30 minutes, leaving a subsequent impression of a flat, stale, "over-the-hill" and/or mediocre wine.
OVERIPE
A grape precondition necessary for making certain styles of Californian Zinfandel wines. Left on the vine to dry in the sun, certain grape varietals will develop the desirable "raisiny"
character and concentrated sugar necessary for
making specialty wines such as the Hungarian
"Tokay".
OXIDIZED Powerful, attack aroma. Usually denotes
high level of acidity, alcohol and/or other
flavor faults.
|
