Calcutta Wine Club

ACID -

Gives life and freshness. To the layman meaning “ too sharp”. But various acid are vital to the quality and preservation of wine.Fixed acids include tartaric, malic, and citric acid which are all found in the grape as well as lactic and succinic which are produced during fermentation. The undesirable acid is acetic which is volatile and too much of this and the wine starts to turn to vinegar. Words to describe acidity (from too littler to much) flat, flabby, soft, fresh, lively, crisp, firm sharp, green, tart, acid.

ALCOHOL -

Gives wine it’s characteristic “weight”. Words to describe are light, medium-bodied, full-bodied, heady, heavy, alcoholic.

AROMA -

Smell that come from the grape rather than from ageing in barrel.

AROMATIC -

wines from grapes with a particularly pronounced aroma.

ASTRINGENT -

The drying, gripping sensation in the mouth. One of the characters of tannins.

ATTACK -

The first impression of wine in the mouth.

AUSTETRE -

The hard, unyielding impression given by wine with high tannin which needs time to soften.

BALANCED -

Wine whose component parts(acid, alcohol, flavours, etc)balance each other so that no elements appear lacking.

BODY -

The combined impression of weight and consistency on the palate, mainly due to the level of alcohol.

BOTRYTIS -

Botrytis cinerea, the rot on ripe grapes that can under the right conditions considerably enhance the flavour of wines.

BOUQUET -

Term used to describe the smell of wine, particularly smell derived form the vinification and barrel or bottled age.

BUTTERY-

A smell and taste often associated with rich, oaked Chardonnay.

CEDARY -

Cedar wood smell found in wines aged in new French oak.

CLOSED -

Referring to the bouquet, it means muted but promising.

CLOYING -

Sweetness that is “sticky”, due to a lack of balance of enough acidity.

COARSE -

Used to describe a texture, tannin in particular.

COMPLEX -

Indicates quality, describing variety and subtlety in both flavour and bouquet.

CORKY -

A musty taint derived from an infected cork. Unacceptable in wine.

CRISP -

With pronounced and pleasing acidity on the palate; fresh.

DRYING OUT -

Mature wines that are losing their flavour.

DUMB -

Referring to the bouquet, it means muted but promising.

EARTHY -

Used as a positive term as if the soil has entered in to the flavour of the wine.

EASY -

An easy wine makes no demands on the palate, implying that it drinks smoothly.

ELEGANT -

Finess, harmony and the absence of harsh impressions.

EXTRACT -

The components of wine (apart from water, alcohol, sugar, acids, etc) that make up it’s flavour. Usually more the better.

FAT -

Wine with flavour and texture that fills the mouth.

FIERCE -

Harshness from high level of alcohol and acidity.

FINISH -

The flavours and aromas that linger after swallowing.

FLESH -

Refers to both substance and texture. A fleshy wine is fatter than a “meaty” wine.

FLINTY -

Mineral taste in dry, crisp white wine.

FRESH -

Implies a good degree of fruity acidity as well as the zip of youth.

FRUITY -

Used for almost any quqlity, but really refers to the body and richness of wines made from good ripe grapes.

Fruitiness usually implies at least a slight degree of sweetness. A term difficult to avoid, easy to over use.

FULL -

I nterchangeable with ‘full-bodied’ . Lots of ‘vinosity’ or wineyness: the mouthfilling flavours of alcohol and extract.

GREEN -

Unripe, young. Also refers to acidity.

GRIP -

A firm dry feel in the mouth ; produced by tannins in red wines.

HERBACEOUS -

A smell reminiscent of green plants.

HEADY -

The sense that the alcohol content is out of proportion.

HOLLOW -

Lacks a satisfying middle flavour. Something seems to be missing between the first flavour and the last.

HONEY -

A smell and flavour found in botrytis affected wines, often noticeable to a small degree in a mature wine of a riper vintage

LEAN -

More flesh would be an improvement. Lack of mouth filling flavours. Used critically.

LENGTH -

The flavours and aromas that linger after swallowing. In principle the greater the length the better the wine. The hallmark of high quality.

LIGHT -

Relatively less alcohol or body. A desirable quality in white wines, but a dismissive term in most reds where something more is desired.

MADERIZED -

Means oxiidized until it smells like Madeira. A serious fault unless intentional.

MATURE -

Ready to drink.

MEATY -

Savoury in effect with enough substance to chew.

MELLOW -

With a soft agreeable texture.

NOBLE ROT -

Botrytis cinerea, the rot on ripe grapes that can under the right conditions considerably enhance the flavour of wines.

NUTTY -

A smell and taste often found in mature white burgundy, marsala and amontillado sherry.

OAKY -

Smelling and tasting of fresh swan oak. Over oaked wines are both boring and tiring to drink

PEPPERY -

Smell of ground black pepper.

RAW -

Harsh impressions from alcohol, acid and tannins in immature wines.

RICH -

Describes flavour and texture not necessarily sweet, but giving an opulent impression.

RIPE -

A sweetness of flavour in wines made from very ripe grapes.

ROBUST -

In good heart, vigourous,and on a fairly big scale.

ROUND -

Almost the same as fat, but with more approval.

RUSTIC -

Coarse, a result of primitive or careless winemaking technique.

STRUCTURE -

The ‘plan’ or architecture of the flavour. Without structure wine is bland and dull.

SUPPLE -

Soft and gentle without being flabby.

TANNIN -

Substance from grape skins that gives red wine its dry mouth-puckering feel.

THIN -

Dilute and meagre in flavour.

TIRED -

Lacks freshness and zest.

WELL-BALANCED -

Contains all the desirable elements in appropriate and pleasing proportions.


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