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Leslie Cramer
Wine ExaminerLeslie Cramer has worked in the fine wine industry for twenty- something years. Known in some circles as "The Wine Wizardess," she'll cover topics from wine education, to trends o' the day and how to properly propose a toast, to health benefits of the grape.
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Showing entries for Category: nose
WINE WORD WEDNESDAYS
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by Leslie Cramer, Wine Examiner
Have you felt like you've needed to tote along your favorite wine guide (to access the glossary) more often than not when attending a tasting or wine seminar? Do the terms you hear leave you mystified, like what in the world can he/she possibly mean when the wine they are sampling is described as 'three dimensional' or has the characteristic of 'rubber boot?'
Fear not, oenephiles, I'm here for you. Wine terms are put there for definiton and clarification of what you are smelling, seeing, tasting, experiencing. They're often not far from the mark of the seemingly obscure word used to describe the observation. Remember, wine is a sensory adventure to be enjoyed on many levels. Here are some of the more common words used in describing wine and its realm:
- Three dimensional- When wine goes beyond taste, mouthfeel and texture; where body, flavor and finish all play into your sense of the wine.
- Rubber boot- A synthetic, sulphery smell, rather unpleasant, one you would not neccessarily care to find in your wine glass. The smell usually turns up in wine that's been stored in the absence of oxygen. It's usually reversible with aeration (breathing).
- Corked- When wine has a distinctly "off" smell, reminiscent of fungus or rotting wood. The smell gets worse, not better, when exposed to air. It's caused by oxidation due to a bad cork and it's pretty uncommon.
- Vintage- The year's harvestation of the grapes. It's the date given to the wine fermented from those grapes.
- Oxidation- Deterioration caused by bacteria due to profuse interaction of air with the wine. A small amount of oxidation is part of the maturing process of wine, it helps the bouquet to unfold.
- Barrel fermented- Used to describe usually a white wine that has undergone fermentation in oak barrels instead of stainless steel or cement vats. It may impart a creamier, richer texture to some wines.
- Acid- Responsible for the refreshing, zesty quality in some wines, it also helps wine to age. A natural component of wine.
- Chewy- A term used for full-bodied wines. Wines that seems viscous and chunky that may seem practically chewable.
- Complex- Description for a multifaceted wine displaying character and compelling refinement.
- Nose- The wine's smell, including both the bouquet (from aging) and the aroma from the grape.
- Dumb- Description of a wine that (temporarily) lacks taste. It may be a phase the wine is going through, as to why some wines go through this stage is a mystery. The wine will appear 'dull' and it can occur in both red and white wine.
Check out wineloverspage.com, one of my favorites for all things wine.
Topics: dumb , nose , complex , chewy
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