Wine Terminologies You Must Know

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These are some of the definitions that any wine dealer or taster will need to be familiar with, and which I’ll do my best to describe in as detailed a manner as possible. Of course, nothing beats going to get a wine-tasting course to get acquainted with what these definitions truly means.

Terminology #1: Complexity

Complexity is created by various factors: well-merged tastes, the intensity, richness and depth of the blend of tastes, odor characteristics, the attention, harmony and overall balance, and the finesse (the elegance and fineness of the wine, or sometimes, can also be called the distinction of the drink ).

Character refers to the distinctive traits of this wine, it’s positive and distinctive tastes, or other key attributes that distinguished the wine from other beverage.

Terminology #3: Personality

Personality refers to the character or style of the wine.

Terminology #4: Construction

Structure can include the fruitiness, acidity, alcohol and tannin of the wine, and some other components that generates the body of this beverage.

Terminology #5: Body of this wine

Body of this wine, in layman’s term, describes the way the mouth feels when you’re drinking the wine. It refers to the viscosity, richness or feeling of this wine in the mouth. It can also referred to as the feel and weight of the wine.

Wines can be broadly described as bloated, medium- bodies or light-bodied wines. Full-bodied wines are wines that created the fullness” of taste in the mouth. Likewise light-bodied wines refer to wines that taste relatively lighter.

Terminology #6: Tannins

Tannins refer to the organic compounds/preservatives found in grape seeds, skins and stems, and are responsible for the bitter and astringent tastes in the beverage. It’s more commonly seen in younger red wines, and will soften as time passes, bringing out the best aroma and equilibrium of the beverage.

Terminology #7: Bouquet

Bouquet refers to the odor or fragrance that a mature wine will give off. It’s caused by further fermentation over time, and is usually described as more complicated and richer than the aroma produced by younger wines. This complexity and richness are the resources characteristics that will result in an appreciation of value in these older wines.

Aroma refers to the odor or fragrance of younger wines, while bouquet refers to the smell or odor of older ones. The terms or aroma and bouquet should not be used interchangeably.

Terminology #9: Balance

Balance in wine terminology, refers to the stability of the various elements, and tastes of the beverage. When a wine is described as well balanced, it means that the elements of the drink are in perfect harmony, are rightly proportioned, and that none of these elements are over-powering, overwhelming or controlling the other elements. This is an essential characteristic in wine evaluation, and will justify the price of the beverage.

Terminology #10: Elements of the wine

Elements of this wine only refer to the components which make up the qualities of the wine, such as its acidity, fruitiness, tannins and alcohol.

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