Wine glossary

 

By Charles Rosier

 

Nowadays, wine growing is becoming more and more passionate. Indeed, men and women alike, many amateurs are deepening their knowledge of oenology. However, the knowledge of wine and its study is sometimes difficult and is the subject of a special vocabulary. Here is a glossary that will allow wine lovers in search of knowledge, to find definitions to the most commonly used terms.

Acid: The wine is spicy and is the result of early harvests. Sour: Produces a tangy sensation like vinegar. Amer: It’s a harsh and unpleasant taste. Ample: This is due to the sensation that the wine fills the mouth. Animal: Flavours of musk or leather. Apre: Hardness character. Watery: Charged with water. Woody: Has a woody flavour. Bouquet: Who has a smell of flowers or fruit that differs according to the ageing of the wine. Bourru: Sweet wine during fermentation with a cloudy colour. Brilliant: Clear and transparent colour. Capitose: Highly alcoholic. Grape variety: It is simply the vine in its entirety. Each wine has its own grape variety. Charged: Looks heavy and thick in the mouth. Fleshy: The consistency and fat of which fill the mouth. Full-bodied: A robust and balanced wine with an almost palpable hold.

Short: Taste disperses quickly. Dense: Said of a powerful and colourful wine. Hard: Who grates the tongue. Fulfilled: Who doesn’t make any more money growing old. Fabric: Delicately strong and full-bodied. Balanced: Perfect harmony between alcohol and acidity. Closed: Said of a wine that still needs to age. Finish: Delicate and subtle. Fresh: Young wine leaving an impression of freshness in the mouth. Franc: Who has no other flavours than that of its grape variety. Tasteful: Said of a wine that is easy to drink. Fat: Provides a pleasant feeling of smoothness. Long: Taste remains in the mouth. Heavy: Wine with too thick a thickness. Vintage: This is the vintage year. Sweetness: Sweet wine that leaves an impression of velvety.

Nervous: Pleasantly vigorous and acidic. Noble: Superior qualities. Dish: Flavorless wine. Powerful: Rich and muscular. Racé: Elegant and in adequacy with its grape variety. Dress: Relates to its appearance in the glass. Round: Slips harmoniously in the mouth. Dry: White wine without sugar or red wine that lacks sweetness. Sweet: Whose smell and flavours are rich. Flexible: Balanced. Silky: The mouthfeel reminds of the softness of silk. Tannic: Has a bitter flavour. Tender: Soft and slightly acidic. Tuilé: An old wine with a colour reminiscent of the tile. Velvety: With the smoothness and softness of a caress. Green: Acid, wine whose harvests were made too early. Virile: Powerful and full of character.

Charles Rosier
Charles Rosier
Charles Rosier