Are you that clueless person at a wine tasting, but you love wine right? Expand your knowledge and take a read at some wine terms that you should know for next time you’re wining and dining with your mates:

 

Sulphites – a natural by-product of the wine fermentation process. Red wines do not contain a higher level of sulfites than white wines, and sometimes may actually have fewer  salphites.

Acid or Acidity – Grapes contain acid and helps preserve wine. A wine higher acidity, tends to be crisper and sharper in taste.

Body – The impression of weight that a wine leaves in your mouth. Heavy or light feel in your mouth?

Complex –Complexity in a wine is highly valued. A high complex wine means it has a greater depth of flavor, a harmony of tastes, and subtle nuances in every mouthful.

Finish – the aftertast. That flavour that lingers in your mouth after you taste a wine.

Nose – the wine’s aroma

Oaky –Woody Aromas and flavours (butter, popcorn and toast are also found in Oaky wines.)

Tannins – “the substance in wine that cause your mouth to pucker.” Tannins are phenolic compounds derived from all different parts of a plant. They come from the grape stems, skins, and seeds, and also from the barrel in which the wine is aged. “Dry” Wines are higher in tannins.

Silky – The wine is smooth in your mouth. It goes down smoothly.

Spicy – Sharp, woody or sweet flavours and aromas of the wine.

Terroir (french term) – the combination of the soil, climate and all factors that incluence the character of the wine – how the wine is grown and where.

Fruit-Forward – Wines dominated by fruit flavours (not necessarily sweet wines)

Leg – The ‘drips’ that run down the side around the glass. The thicker and slower the legs run dow, the more alcohol (sugars) the wine has.

 

WINE VARIETALS:

Blanc de Blancs – Champagne made entirely from Chardonnay grapes.

Blanc de Noirs – Champagne made entirely from red grapes, either Pinot Noir or Pinot Meunier, or both.

Brut – (French ) the driest Champagnes.

Cabernet Franc – A red grape common to Bordeaux; characteristics include an herbal, leafy flavor and a soft, fleshy texture.

Cabernet Sauvignon – A powerful, tannic red grape; the base grape for many red Bordeaux and most of the best red wines from California, Washington, Chile, and South Africa; capable of ageing for decades. Full bodied with rich currant flavours. Pair with simply prepared meat.

Chardonnay – white grape, specific taste and arguably the most widely grown grape around the World.

Chenin Blanc – A white grape

Grenache – A hearty, productive red grape popular in southern France as well as in Spain, where it is called Garnacha.

Malbec – A hearty red grape of French origin now exceedingly popular in Argentina. Easy drinking, with flavours of berries and spices. Pair with all types of meat based meals.

Merlot – A lauded red grape popular in Bordeaux and throughout the world. A soft red wine makes it ‘easy to drink’, smooth and aromas generally include blackberries and plums.

Pinot Noir – A noble grape that is difficult to grow, rarely blended and very smooth. The prime red grape of Burgundy, Champagne, and Oregon. Usually lighter in colour and can be a great ‘Summer Red Wine’  which is softer in tannins and very fruity aromas. Pair it with Salmon/Trout, Chicken, Lamb and Sushi!

Pinotage – A hybrid between Pinot Noir and Cinsault that is grown almost exclusively in South Africa. (Often portrayed with rich coffee and chocolate flavours)

Sauvignon Blanc – A white grape planted throughout the world; increasingly the signature wine of New Zealand.

Shiraz – A.k.a: Syrah; A red grape that is usually spicy, wild black fruit, intense flavours and great longetivitiy. Pair this with meat such as steak, game, stews etc.)

 

 

Sources: http://www.winemag.com/glossary/, http://www.flask.com/25-words-everybody-should-know-about-wine/#.WSFObBOGPLY,