Tag: Wine Wiki

Posted on by — Leave a comment

Corked

corked - Wine Wiki

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!

Posted on by — 2 Comments

Aroma vs. Bouquet

aroma vs bouquet - Wine Wiki

Aroma vs. bouquet – In wine terminology, aroma and bouquet both refer to the smell of wine but have slightly different meanings, particularly in how they are used to describe younger versus aged wines.

  • Aroma: This term refers to the primary, fresh scents of a young wine that come directly from the grapes. These can include fruity, floral, or herbal notes. For example, a young Sauvignon Blanc may have aromas of freshly cut grass or citrus fruits. The term “aroma” is most often used for wines in their youth, where the grape’s natural scents are most prominent.
  • Bouquet: Bouquet, on the other hand, describes the complex scents that develop in a wine as it ages and undergoes various chemical changes. This process happens particularly in wines that have been aged in oak or bottle for an extended period. The bouquet can include more layered notes like leather, tobacco, spices, or earthiness, depending on the wine’s aging process. For example, an aged Bordeaux might exhibit a bouquet of dried herbs, cedar, and old leather.

Understanding aroma vs. bouquet helps wine drinkers assess a wine’s age and complexity. In a young wine, you might focus on its bright, fruit-driven aromas, whereas, in an older wine, the bouquet is often the most compelling feature.

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

Posted on by — Leave a comment

Body

Body - Wine Wiki

In wine terminology, body refers to the weight and fullness of the wine in your mouth, often described as light-bodied, medium-bodied, or full-bodied. It’s a critical characteristic in assessing the overall drinking experience, as body directly relates to the wine’s texture and how it feels on your palate.

A light-bodied wine, like a Pinot Grigio or some Beaujolais, feels delicate and refreshing. These wines typically have lower alcohol content and are high in acidity, making them feel lighter. On the other hand, full-bodied wines like Cabernet Sauvignon or Syrah are rich and powerful, often higher in alcohol and tannins, giving them a heavier, more substantial mouthfeel.

Several factors contribute to a wine’s body. Alcohol is one of the primary influences, as wines with higher alcohol levels feel denser and more robust. Tannins, which are more present in red wines, can also add to a wine’s body by providing structure and complexity. Residual sugar (RS) can affect body too; wines with higher RS tend to feel fuller and rounder.

Body also plays an important role in food pairing. Lighter-bodied wines typically pair well with lighter dishes like salads, seafood, and poultry, while full-bodied wines can stand up to richer, heavier meals like steak or lamb.

When describing wine, body provides a useful shorthand for understanding how the wine will feel and what types of food it complements best.

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

Posted on by — 1 Comment

Vintage

Vintage - Wine Wiki

In the world of wine, the term vintage refers to the year in which the grapes were harvested. It’s a key factor in understanding the character and quality of a wine, as the environmental conditions of each year can significantly affect the flavor profile of the wine.

A vintage wine is one that is made from grapes harvested in a specific year, and it will typically have that year indicated on the label. This is especially important in regions with variable climates, like Bordeaux or Burgundy, where weather conditions can dramatically influence the quality of the grapes.

For example, a warm, sunny growing season may produce ripe, rich wines, while a cooler, wetter season may yield wines with higher acidity and less fruit-forward characteristics. Winemakers often adapt their techniques based on the vintage to bring out the best qualities in the wine.

Some wines, especially those meant for aging, are more influenced by the vintage. Collectors and enthusiasts often track the best vintages from renowned wine regions, as certain years are known for producing exceptional wines. Conversely, wines labeled as “non-vintage” (NV) are blends of grapes from multiple harvest years, designed to maintain a consistent flavor profile regardless of yearly variations.

In summary, the vintage of a wine offers insight into the environmental conditions that shaped its production, giving wine lovers a deeper understanding of what to expect from a particular bottle.

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

Posted on by — Leave a comment

Malolactic Fermentation

Malolactic Fermentation - Wine Wiki

Malolactic fermentation (often abbreviated as MLF) is a secondary fermentation process in winemaking that converts sharp, tart malic acid into softer, creamier lactic acid. This transformation takes place after the primary alcoholic fermentation, during which yeast converts sugars into alcohol. MLF is carried out by specific bacteria, typically from the species Oenococcus oeni.

The purpose of malolactic fermentation is to reduce the wine’s acidity and enhance its texture, making it smoother and rounder on the palate. Wines that have undergone MLF often exhibit a buttery or creamy texture, which is especially noticeable in some styles of Chardonnay. In red wines, malolactic fermentation is almost always done, as it helps soften the tannins and integrate the flavors.

While MLF occurs naturally in some wines, winemakers can choose to either encourage or prevent it, depending on the style they want to achieve. For example, a winemaker producing a crisp, fresh white wine like Sauvignon Blanc may opt to prevent malolactic fermentation to preserve the wine’s bright acidity. On the other hand, winemakers crafting a rich, full-bodied Chardonnay may encourage MLF to give the wine a creamy mouthfeel and buttery flavors.

The process typically takes a few weeks to complete and requires careful temperature control and monitoring. Some wines undergo partial malolactic fermentation, where only a portion of the wine is allowed to ferment in this way, striking a balance between acidity and softness.

Malolactic fermentation is an important tool in a winemaker’s arsenal, offering flexibility in creating different textures and flavor profiles, particularly for white wines and some reds.

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

Posted on by — Leave a comment

Maceration

Maceration - Wine Wiki

Maceration is a crucial step in winemaking, especially for red and rosé wines, as it involves soaking the grape skins in the juice to extract color, tannins, and flavor compounds. This process begins right after the grapes are crushed and continues for varying lengths of time depending on the style of wine being made.

The primary goal is to transfer the components from the grape skins into the juice. For red wines, the duration of maceration is often longer—sometimes weeks—allowing the wine to develop deep color, rich tannins, and complex flavors. In contrast, for rosé wines, maceration is typically much shorter, often lasting only a few hours to a day, just long enough to give the wine its characteristic pink hue without imparting too much tannin.

It can also influence the body and texture of the wine. A longer maceration period generally results in a fuller-bodied wine with more structure, while a shorter period may produce a lighter, fruitier wine. Winemakers carefully control this process to achieve the desired balance in the finished product.

There are different techniques, including cold maceration, which takes place before fermentation and is used to enhance fruit flavors and aroma without extracting too many tannins. Another method is carbonic maceration, often used in the production of Beaujolais, where whole grapes ferment in a carbon dioxide-rich environment, producing light, fruity wines with low tannin levels.

Maceration is a complex but vital process in winemaking, contributing to the wine’s color, flavor profile, and overall structure.

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

Posted on by — Leave a comment

Tannin

Tannin - Wine Wiki

Tannin is one of the most talked-about components of wine. Particularly red wine, as it plays a vital role in the structure, texture, and aging potential of the wine. Tannins are natural compounds found in grape skins, seeds, and stems, as well as in the oak barrels used for aging wine. They belong to a group of compounds called polyphenols, which are responsible for the astringency and bitterness in wine.

When you taste a wine with high tannin levels, you’ll likely notice a drying sensation in your mouth, similar to the feeling you get from drinking strong black tea. Tannins bind with proteins in your saliva, leading to that dry, puckering sensation. While some people may find this unpleasant, tannins are essential to the balance of the wine and contribute significantly to its overall structure.

Tannins act as a natural preservative. That´s why wines with higher tannin levels, such as Cabernet Sauvignon or Nebbiolo, tend to age well. Over time, the tannins soften, and the wine becomes smoother and more integrated. This is why many red wines are cellared for several years before they reach their peak drinking potential.

Tannins also interact with food, making them an essential factor in wine pairing. They help cut through rich, fatty dishes like steak or lamb, balancing out the flavors. Wines with softer tannins, like Pinot Noir or Merlot, tend to pair well with lighter fare.

Understanding tannins can greatly enhance your wine-tasting experience, as it helps explain why certain wines feel fuller, drier, or more complex on the palate.

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

Posted on by — 1 Comment

Terroir

Terroir - Wine Wiki

Terroir is a French term that refers to the unique set of environmental factors that influence the characteristics of a wine. It’s often considered the “soul” of a wine, as it reflects the climate, soil, geography, and even the human hand involved in the growing of grapes and winemaking.

At the core of terroir is the idea that the same grape variety, grown in different regions, will produce wines that taste different. This happens because factors such as soil composition, temperature, altitude, and rainfall vary from place to place, and these variables affect the growth of the grapevines and the development of the fruit.

For example, grapes grown in a cooler climate may retain more acidity, while those from a warmer climate might develop higher sugar content, leading to fuller-bodied wines. Soil composition also plays a significant role—grapes grown in rocky, well-drained soils might produce more complex and mineral-driven wines, while clay-rich soils can lead to wines with more structure and tannins.

Terroir goes beyond the natural elements; human intervention also plays a role. Vineyard management techniques, harvest times, and winemaking traditions contribute to the expression of terroir. In regions like Burgundy, France, the concept of terroir is sacred, with vineyards often classified based on their terroir.

Ultimately, terroir gives each wine a sense of place, distinguishing it from others and providing wine lovers with a deeper connection to the origins of their wine. Understanding terroir is key to appreciating the nuances and diversity of wines from around the world.

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