Glossary

The oxidative style of wine is a deliberate winemaking approach that exposes the wine to controlled amounts of oxygen during production. This technique enhances secondary aromas, flavours, and textural complexity, distinguishing oxidative wines from their reductive counterparts. Wines made in this style often exhibit savoury and umami flavours, nutty aromas, a deeper colour compared to…

pH is a measure of acidity on a scale from 0 to 14. The relationship between a wine’s taste profile and its acidity can sometimes be misleading due to factors such as sweetness, tannins, alcohol content and winemaking techniques, particularly in red wines. In some cases, I measure the pH level to help determine the…

Mash heating, also known as thermovinification in winemaking, is a process that involves heating the grape must to higher temperatures than traditional methods. This technique is used to enhance various aspects of the final product. The process is sometimes used for grapes damaged by botrytis or grape rot in order to avoid prolonged contact with the grape must. Thermovinification…

Tight refers to a red wine that is not quite expressive in aroma and flavour when it is initially opened and tasted. This term is often used to describe younger red wines. Tight wines generally have high acidity and tannin levels that haven’t yet integrated smoothly with the wine’s fruit and other components. Over time,…

Malolactic Fermentation (MLF) is a common process in the production of many most wines and a few white wines. During MLF, malic acid present in the wine is converted to lactic acid by lactic acid bacteria, which helps in reducing the wine’s acidity and contributes to a smoother, creamier mouthfeel. For white wines, MLF is…

The term ‘complexity’ is often used to describe a wine’s multifaceted character. A complex wine offers a range of flavours, aromas and sensations that unfold in layers as you taste it. Unlike a simple wine, which might be pleasant but one-dimensional, a complex wine keeps your palate engaged by constantly revealing new aspects of its…

Premox, or premature oxidation, is an issue that can affect wine, particularly white wines, most notably those from the Burgundy region of France. It refers to a condition where a wine ages prematurely, resulting in it losing freshness and exhibiting oxidised characteristics much earlier than expected. This problem is not limited to but is most…

The Charmat method, also known as the tank method or cuve close, is a sparkling wine production technique used to create effervescent wines like Prosecco. This method takes its name from its inventor, Eugène Charmat, a French winemaker who developed the process in the early 20th century. In the Charmat method, a still base wine…

Noble rot, also known as ‘Botrytis cinerea’, is a beneficial fungus that affects wine grapes. Under specific conditions, this fungus can lead to the production of some of the world’s best sweet wines. When the fungus attacks the grape, it causes the grape to shrivel, concentrating the sugars and flavours. This results in a very…

Fine wine is a ambiguous term, often used the world of high-quality wines that stand out due to their exceptional taste, aroma and potential to age gracefully. These wines, typically crafted in limited batches, come from well-known vineyards and are the acquired by collectors, enthusiasts and connoisseurs. Major wine-producing regions, like Bordeaux in France, Tuscany…

Varietal wine is made mainly from a single grape variety and its label usually indicates this. It aims to showcase the unique characteristics of that specific grape. On the other hand, many wines are blends for several reasons. Blending can add complexity by combining the attributes of different grape varieties. It also allows for more…

Wine mousiness is a fault that arises during the wine making process, mainly due to the presence of undesirable Brettanomyces (‘Brett’) and Lactobacillus. These microorganisms produce certain compounds like tetrahydropyridine that are responsible for the unpleasant odour and taste associated with this fault. It’s called ‘mousiness’ or ‘mouse cage’ due to the characteristic odour and…

Light strike in wine, caused by exposure to sunlight or artificial light, leads to unpleasant aromas and flavours reminiscent of sewage, rotten eggs, wet wool or cooked cabbage. This is due to the generation of compounds such as dimethyl disulphide created when light reacts with riboflavin in the wine, creating off-smelling sulphur compounds. The problem…

Blind tasting refers to the practice of tasting wines without knowing their identity. The bottles are usually covered or the labels are hidden, so tasters have no information about the grape variety, region, producer, or vintage. This method is often employed to prevent any preconceived notions or biases from influencing the taster’s judgement. Blind tasting…

Bottle shock is a temporary condition that can occur in wine when it has been shaken or subjected to drastic temperature changes. This can happen during shipping, handling or even after bottling. The agitation can disrupt the wine’s molecular structure, leading to a loss of flavour, aroma and overall quality. The symptoms of bottle shock…

A reductive wine is usually a faulty wine that has been exposed to too little oxygen during its production or storage. This lack of oxygen can lead to the development of undesirable aromas and flavours. In reductive wines, you might detect sulphur-like smells, which can range from struck match and rubber to rotten eggs or…

A field blend wine refers to a wine made from two or more grape varieties that are grown together in the same vineyard, harvested at the same time and then co-fermented together. This is in contrast to wines where different grape varieties are grown in separate plots, harvested at different times, and then blended together…