Glossary

Blouge wine is an informal term formed from the French words blanc and rouge, used for wines that sit between white and red in style and colour. It most commonly refers to wine made by co-fermenting white and red grapes together (sometimes from vines grown in the same vineyard), producing a light, pale-red or deeper rosé-like wine that can combine red-fruit character with the freshness and lift associated with white varieties. In other words, it is not simply a finished white wine mixed with a finished red wine, and it is not the standard rosé method of brief skin contact…

The traditional method for making sparkling wine, sometimes called méthode traditionnelle, is the classic way of creating bubbles inside the bottle. A still base wine is first made from suitable grapes, then a measured mixture of yeast and sugar is added before the wine is bottled and sealed. This triggers a second fermentation in the bottle, which produces carbon dioxide that cannot escape and so dissolves into the wine, forming fine, persistent bubbles. Over time the wine rests on its spent yeast cells, known as lees, which can add flavours and textures like brioche, toast, biscuit and a creamy mouthfeel.…

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 reductive wines and a rich mouthfeel with increased textural complexity. Winemakers use various methods to achieve an oxidative style, including barrel fermentation, bâtonnage (lees stirring), racking (transferring wine between barrels), and ageing in wooden barrels or under a layer of yeast known as flor. These…

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 true nature of a wine. Affordable pH meters, an example shown on the left that I use, are readily available on eBay and Amazon, often costing less than a glass of wine. A pH meter can provide insights, helping you understand and compare different wines…

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 is used before fermentation. It involves heating the grape mash to around 70 °C and 85 °C for about an hour, followed by rapid cooling before fermentation. This method offers benefits such as enhanced extraction of colour and phenolic compounds, resulting in wines with improved…

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, as the wine matures, either in the bottle or after being decanted, it can open up, meaning the flavours and aromas become more pronounced and harmonious. Essentially, a tight wine is one that needs a bit more time to reveal its full character.

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 well-known for adding buttery, creamy nuances to Chardonnays. Two decades ago, this characteristic was greatly appreciated and became a defining trait of several renowned Californian labels. However, as preferences have shifted away from this style, a significant number of wine enthusiasts and experts have started…

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 profile. Complexity can arise from various factors, including the grape variety, the terroir where the grapes are grown and the methods used in winemaking. For example, the fermentation process, the type of barrel used for ageing and even the length of time the wine is…

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 commonly associated with white Burgundy, especially the Chardonnay grape variety. The signs of premature oxidation in wine include a darker colour than is typical for the wine’s age, along with flavours and aromas that are more muted or evolved than expected. Instead of fresh, vibrant…

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 is initially made through grape fermentation. Subsequently, the base wine is transferred to a pressurised stainless steel tank, where yeast and sugar are added to induce a second fermentation, resulting in the production of carbon dioxide, which is trapped in the closed tank to carbonate…

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 sweet and complex wine. Some well-known wines produced from grapes affected by noble rot include Sauternes from France and Tokaji from Hungary. Not all occurrences of Botrytis Cinerea are beneficial. In conditions where the grapes remain wet for extended periods, the fungus can lead to…

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 in Italy or the Napa Valley in the US are often the origin of these exceptional wines. Ageing is a crucial factor when it comes to fine wines. With time, they unveil deeper complexities in flavour and aroma, enhancing the drinker’s experience. This potential to…

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 consistent quality across vintages, especially when weather conditions vary. In some regions, blending is part of the traditional winemaking process. Additionally, marketing and legal factors come into play. For example, a wine might be labelled with a specific grape variety to attract consumers even if…

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 flavour which can be likened to mouse fur or a mouse cage, though it can also manifest as a taste reminiscent of stale tortillas or cornflakes, particularly in the aftertaste. This fault is more often encountered in un-sulphured and natural wines as the absence of…

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 is most pronounced in white, sparkling and rosé wines. While some consumers and some in the wine trade are aware of this issue, many people remain oblivious. Green and amber glass bottles offer more protection compared to clear glass and it’s best to store wine…

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 is considered a rigorous way to evaluate the quality and characteristics of a wine. It’s commonly used in wine competitions, educational settings and even among friends as a fun activity. The idea is to focus solely on the wine’s aroma, flavour, texture, and overall impression,…

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 can include muted or disjointed flavours, diminished aroma and sometimes an off taste. The good news is that bottle shock is usually reversible. Allowing the wine to rest undisturbed for a period, typically one or two weeks, can help it recover its original characteristics. It’s…