Admin, Author at The Little Cellar Wine Company

Posted on September 13, 2024 by Admin — Leave a comment

Oxidation

Oxidation in wine refers to the chemical process that occurs when wine is exposed to oxygen. While controlled oxygen exposure during winemaking can enhance a wine’s flavor, too much oxidation can lead to unwanted changes in both the taste and appearance of the wine. It’s a delicate balance that winemakers carefully manage.

In small amounts, oxygen can benefit wine, particularly during the aging process or in certain winemaking techniques like barrel aging. This controlled exposure can help soften tannins in red wine. Also, it adds complexity, and develops secondary flavors like nuts or dried fruit. Wines such as sherry or tawny port are intentionally oxidized during production, giving them their characteristic flavors and amber-brown hue.

However, when a wine is overexposed to oxygen, either due to improper storage or a faulty seal (like a cork that allows air to seep into the bottle), oxidation can degrade the wine’s quality. Oxidized wine often takes on a brownish color. Also, it develops unpleasant flavors that are often described as flat, stale, or resembling vinegar or spoiled fruit.

Oxidation in White Wines

In white wines, oxidation can cause the wine to turn from a pale straw color to a deep gold or brown, while red wines can shift to a brick or brownish hue. The vibrant, fresh fruit flavors in oxidized wine are usually muted or replaced by notes of overripe or rotten fruit, making the wine less enjoyable.

To prevent oxidation, wine should be stored in a cool, dark place, with bottles sealed tightly to minimize oxygen exposure. Once a bottle is opened, it’s best to consume the wine within a few days. For long-term storage of open bottles, using wine preservation systems or vacuum pumps can help limit oxidation and keep the wine fresher for longer.

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Posted on September 13, 2024September 13, 2024 by Admin — Leave a comment

Old World vs. New World

In the context of wine, the terms Old World and New World refer to the geographic origin of the wine, but they also encapsulate broader stylistic differences in winemaking traditions.

Old World wines come from regions with long-established winemaking traditions, primarily in Europe. The most famous Old World wine-producing countries include France, Italy, Spain, Germany, and Portugal. These regions have centuries, if not millennia, of winemaking history. Old World wines are typically associated with a more restrained, elegant style, focusing on subtlety, terroir expression, and tradition. The climate in these regions tends to be cooler, which often results in wines with higher acidity and lower alcohol levels. Old World wines are also more likely to showcase earthy, mineral, or savory characteristics, with fruit flavors being more restrained.

In contrast, New World wines are produced in regions that started developing significant winemaking industries in the past few centuries. These regions include the United States, Australia, New Zealand, Chile, Argentina, and South Africa. New World wines are often associated with a bolder, fruit-forward style, with riper flavors and higher alcohol levels due to the generally warmer climates in these regions. Winemakers in the New World also tend to experiment more with different techniques and grape varieties, focusing on innovation and modern practices rather than strictly adhering to tradition.

Emphasis on Terroir

One of the key differences between these wines is the emphasis on terroir. Old World winemakers often highlight the concept of terroir, the environmental factors that influence the wine, whereas New World wines are more likely to be labeled by grape variety, such as Cabernet Sauvignon or Chardonnay, with less emphasis on where the grapes were grown.

Ultimately, the distinction between Old World and New World is both geographic and stylistic, with each offering unique characteristics and experiences for wine lovers to explore.

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Posted on September 13, 2024September 13, 2024 by Admin — Leave a comment

Legs (or Tears)

Legs, also referred to as tears, are the streaks of liquid that form on the inside of a wine glass after the wine has been swirled. While they may seem like a mystical sign of a wine’s quality, they are actually more of a physical phenomenon related to the alcohol content and viscosity of the wine.

The science behind legs or tears is known as the Marangoni effect. It occurs due to the difference in evaporation rates between alcohol and water. When you swirl wine in a glass, the alcohol evaporates faster than the water, creating droplets that cling to the sides of the glass. The more alcohol a wine has, the more pronounced the tears will be, as the greater the difference between the evaporation rates of alcohol and water.

Legs are often mistakenly thought to be an indicator of a wine’s quality or sweetness, but they don’t really provide insight into those factors. What legs do indicate, however, is the wine’s alcohol content and sometimes its body. A wine with high alcohol content, typically above 13%, will usually display more prominent legs, as the alcohol affects the viscosity of the liquid.

Legs in Sweeter Wines

It can also appear in sweeter wines, which have a thicker consistency due to the residual sugar left over from fermentation. Wines like dessert wines or ports, which have both high sugar and alcohol levels, may show very pronounced legs.

While legs may not reveal much about a wine’s complexity or flavor, they do add to the visual enjoyment of wine tasting. Some wine enthusiasts love observing the way they form and drip back into the wine, appreciating the art of swirling wine in a glass. Ultimately, the legs are more of a fun visual effect than a true measure of wine quality.

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Posted on September 12, 2024September 12, 2024 by Admin — Leave a comment

Sommelier

A sommelier is a trained and knowledgeable wine expert, typically working in a fine dining restaurant. The role of a sommelier goes beyond simply serving wine; they are responsible for developing and managing the restaurant’s wine list, assisting customers with wine selections, and recommending wines that complement specific dishes.

A good sommelier has an in-depth understanding of different wine regions, grape varieties, winemaking techniques, and wine-tasting principles. They are skilled at pairing wines with food to enhance both the dish and the wine, ensuring a harmonious dining experience.

The journey to becoming a sommelier often involves years of study, tasting, and hands-on experience. Some sommeliers pursue formal certification through institutions like the Court of Master Sommeliers or the Wine & Spirit Education Trust (WSET). These certifications involve rigorous exams that test knowledge of wine theory, tasting ability, and practical service skills.

Sommeliers also play a key role in educating diners about wine, helping both novice and experienced wine drinkers explore new varieties, regions, and styles. So, their passion and expertise help elevate the dining experience, making wine more accessible and enjoyable for everyone.

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Posted on September 12, 2024 by Admin — Leave a comment

Finish

The finish of a wine refers to the lingering taste or sensation left on your palate after you’ve swallowed (or spit) the wine. This final impression is a key indicator of a wine’s quality and complexity. A wine with a long, complex finish is often considered superior to one with a short or simple finish.

There are different types of finishes, including:

Length: A wine with good length has flavors that persist on the palate for several seconds or even minutes after swallowing.
Texture: Some wines leave a lasting impression of texture, such as silkiness or creaminess in the case of well-structured white wines or reds with integrated tannins.
Flavor Complexity: A complex wine will often evolve on the palate after swallowing, with multiple layers of flavors unfolding over time. For example, you might initially taste fruit, followed by earthy or spicy notes as the finish lingers.

It can be influenced by a wine’s acidity, tannins, alcohol content, and sweetness. Generally, wines with more balance and structure tend to have a longer and more pleasant finish. In contrast, a wine with a harsh or bitter finish may be considered unbalanced or lacking in quality.

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Posted on September 12, 2024 by Admin — 1 Comment

Acidity

Acidity is a crucial component in wine, contributing to its freshness, crispness, and overall balance. Acidity refers to the natural acids present in grapes and wine, primarily tartaric, malic, and citric acids. These acids are responsible for the refreshing, mouth-watering sensation you get when you sip certain wines, especially white wines like Sauvignon Blanc or Riesling.

Wines with higher acidity tend to taste more crisp and refreshing, while those with lower acidity can taste softer and sometimes even flabby. Acidity balances the sweetness in sweeter wines and complements the tannins in red wines. It also plays a significant role in the aging potential of a wine, helping it to develop more complex flavors over time.

In terms of food pairing, high-acid wines are incredibly versatile. Their sharpness can cut through rich, fatty dishes, making them ideal for pairing with foods like cheese, creamy sauces, or fried dishes. They also pair well with acidic foods like tomatoes or vinaigrettes, as the wine’s acidity complements and enhances the flavors of the dish.

It is often what gives a wine its “zest” or “bite,” and it’s an important factor in determining a wine’s style and overall flavor profile.

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Posted on September 12, 2024September 12, 2024 by Admin — Leave a comment

Dry

In wine terms, dry refers to a wine that has little to no residual sugar, meaning it doesn’t taste sweet. Wines become dry when almost all the sugar in the grape juice is converted into alcohol during fermentation. The sweetness in wine comes from the residual sugars that remain unfermented, so a “dry” wine will have very little, if any, sweetness left.

However, a dry wine does not mean it lacks flavor. In fact, they can be highly complex, offering a range of flavors and characteristics. Characteristics such as fruitiness, minerality, acidity, tannins, and body. The dryness simply refers to the absence of sweetness.

Many popular wines are dry, including red wines like Cabernet Sauvignon, Merlot, and Pinot Noir, and white wines like Sauvignon Blanc and Chardonnay. They are often preferred with food because their acidity and tannin structure pair well with a variety of dishes, without the sweetness that can sometimes overwhelm or clash with savory flavors.

In contrast to dry, you’ll find wines labeled as off-dry, which contain a small amount of residual sugar, and sweet wines, which retain more sugar, giving them a noticeably sweeter taste.

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Posted on September 12, 2024 by Admin — Leave a comment

Varietal

In the wine world, varietal refers to a wine made primarily from a single grape variety, which is indicated on the wine label. For example, a bottle labeled as Cabernet Sauvignon is a varietal wine made mostly from Cabernet Sauvignon grapes. Common varietals include Chardonnay, Merlot, Pinot Noir, and Riesling.

Varietal labeling is common in the New World wine regions, such as the United States, Australia, and South Africa. In contrast, Old World regions like France or Italy often label their wines by the region or appellation, assuming that consumers are familiar with the types of grapes grown there (for example, Bordeaux or Chianti).

To be considered a varietal wine in many regions, the wine must contain a certain minimum percentage of the named grape, usually around 75-85%, though this can vary by country. The remaining portion of the wine can be blended from other grape varieties, but the primary varietal will still dominate the wine’s characteristics.

Varietal wines are an excellent way for wine enthusiasts to explore the distinct characteristics of different grape types, as each varietal brings its own unique flavors, aromas, and textures to the wine.

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Posted on September 12, 2024 by Admin — Leave a comment

Oaky

The term oaky refers to the flavors and aromas imparted to a wine during the aging process in oak barrels. Depending on the type of oak used (American, French, or Hungarian), as well as the level of barrel toasting, oak can contribute a range of characteristics to the wine.

Oaky wines often have flavor notes of vanilla, caramel, smoke, or toast. In some cases, oak can also add a creamy texture, especially in white wines like Chardonnay. Oak aging is commonly used for red wines like Cabernet Sauvignon, Merlot, and Syrah, as well as fuller-bodied white wines.

The influence of oak depends on the wine’s exposure to the wood. Wines aged in new oak barrels will absorb more of the oak flavors compared to wines aged in older barrels. Some winemakers even use a combination of old and new barrels to balance the oak influence.

While some wine lovers enjoy the richness and complexity that oak can add, others find overly oaky wines to be overwhelming, as the wood flavors can sometimes dominate the wine’s fruit character. Winemakers carefully choose how much oak to use, depending on the style they wish to create.

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Posted on September 12, 2024September 12, 2024 by Admin — Leave a comment

Corked

When a wine is described as corked, it refers to a wine fault caused by a tainted cork. The primary culprit behind cork taint is a compound called TCA (trichloroanisole), which is typically formed when natural corks come into contact with mold and certain chemicals used in cork production. The result is a musty, damp odor that resembles wet cardboard or a moldy basement.

A corked wine is immediately recognizable upon smelling or tasting it. The aromas and flavors are often dulled or completely overwhelmed by the musty scent, making it undrinkable for most people. Cork taint can occur in any wine that uses a natural cork closure, and it’s estimated that up to 3-5% of all bottles may be affected by cork taint.

It’s important to note that a wine being corked has nothing to do with actual pieces of cork floating in the wine. A corked wine is specifically one that’s been chemically tainted by TCA, not one that has been physically damaged or mishandled.

In recent years, the wine industry has made efforts to reduce cork taint by improving the quality control of natural corks and introducing alternative closures like synthetic corks and screw caps, which eliminate the risk of cork taint.

Curious about more wine terms and insights? Visit our Wine Wiki section and explore the basic wine terms for expert definitions and tips!