Glossary

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 even sewage. These aromas are generally considered off-putting and can detract from the wine’s overall quality. The term ‘reductive’ can also describe a specific aroma or flavour profile in a wine. These aromas can often dissipate with aeration, revealing the wine’s true character. Some people…

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 after individual fermentation. Historically, field blends were quite common. Before the advent of modern viticulture and winemaking techniques, vineyard owners would plant multiple grape varieties together in a single vineyard so that if one grape variety failed due to disease or adverse weather conditions, others…

Orange wine is a type of wine made by fermenting white grape juice in contact with its skins for an extended period. This process is similar to how red wines are made, but it’s applied to white grapes. The extended skin contact gives the wine its characteristic orange or amber hue. The practice of making wine in this manner dates back thousands of years, with origins in the Caucasus region, particularly in countries like Georgia. In recent years, orange wines have seen a resurgence in popularity, especially among enthusiasts of natural and biodynamic wines. Taste-wise, orange wines are known for…

An Italian winemaking technique where grapes are partially dried before fermentation. This process concentrates the sugars and flavours in the grapes, resulting in wines that are richer, more robust and often higher in alcohol content. The technique is most commonly associated with Italy, particularly for wines like Amarone and some styles of Valpolicella. The length of the Appassimento process can vary. The drying phase alone can last from a few weeks to several months, depending on the desired style of wine, the grape variety, and the conditions in which the grapes are dried. Some Amarone wines, for example, involve drying…

Minerality is a term used to describe a set of characteristics in wine that are reminiscent of flavours, aromas, or sensations that evoke wet stones, flint, chalk or other mineral-like qualities. The source of taste of minerality in wine is a complex and debated subject. Some believe it comes directly from the minerals in the soil where the grapes are grown. However, scientific research has not found a direct link between soil minerals and the taste of those minerals in wine. Instead, minerality is likely a combination of several factors. The climate and geographical location, the way a wine is…

I sometimes use a hydrometer to measure the sweetness of wines (at home!), particularly when I am unsure of the sweetness. While it’s usually easy to assess whites, reds can sometimes be deceiving. A hydrometer measures the specific gravity (SG) of a liquid, which is a measure of its density relative to water. In winemaking, it’s used to determine the sugar content of the must (unfermented grape juice) or wine, which can give an indication of potential alcohol content and sweetness. The specific gravity of a liquid is affected by the amount of sugar dissolved in it. As the sugar…

The wine finish refers to the taste that lingers after tasting a wine. Finish is an important aspect that reveals the depth, complexity and quality of a wine. The finish can vary greatly, being short or long, simple or complex and smooth or harsh. Factors such as the type of grape, the terroir, winemaking techniques, alcohol content, tannins, sweetness and acidity all play a part in shaping the finish. A short finish may indicate a less complex wine, while a long or complex finish often signifies a high-quality, well-balanced wine. Understanding the finish can greatly elevate the wine tasting experience,…

In the sparkling wine industry, the term ‘Brut’ is used to classify the sweetness level of the wine, which is determined by the amount of residual sugar left in the wine after fermentation. Here is a broad classification of the sweetness levels, starting from the driest:

Wine lees are the solid remnants that settle at the bottom of the fermentation vessel during the winemaking process. They are a mixture of spent yeast cells, grape particles and other organic matter. Some wines, like Champagne, certain Chardonnays and Muscadets, are aged on their lees, a process known as “sur lie” aging. This can add depth, richness, and complexity to the wine. The breakdown of yeast cells in lees releases compounds that can impart biscuity, brioche and toasty notes. Other traditional method sparkling wines, such as Cava from Spain or Crémant from various regions in France, can also exhibit…

A term that denotes a wine that has suffered cork taint, which is characterised by a mouldy, musty or wet cardboard smell or taste. This condition is not related to the bits of cork that occasionally fall into the bottle when opening. Instead, it refers to the wine being tainted by a chemical compound called 2,4,6-trichloroanisole (TCA). TCA is a compound that forms when natural fungi, which are present in cork, come into contact with certain chlorides found in bleaches and other winery sanitation products. Even in very low concentrations, TCA can cause a wine to smell and taste musty.…

The tracks of liquid that cling to the sides of a glass after the contents have been swirled. Also known as wine tears. This happens due to interaction between several factors: the alcohol content in the wine, the surface tension of the liquid, and the phenomenon known as the Gibbs-Marangoni effect. The Gibbs-Marangoni effect, describes the flow of liquid caused by gradients in surface tension. In the case of wine, the alcohol and water have different surface tension and evaporate at different rates because alcohol evaporates faster than water. When you swirl wine in a glass, a thin film of…

The presence of natural fruit acids that lend a tart, crisp taste to wine. Essential for balance and structure in the wine and its longevity. Acidity is an inherent trait present in all wines, which is characterized by a pH level below 7. Generally falling within a range of 2.8 to 4.0, wine acidity is influenced by various factors, with white wines typically exhibiting higher acidity levels than their red counterparts. Wines with elevated acidity are often perceived as fresher, livelier and more vibrant on the palate. This crucial element plays a role in balancing the wine, ensuring it does…

Tannins are natural compounds, known as polyphenols, found in the grape skins, seeds and stems that contribute to the drying, astringent sensation in the mouth. The name ‘tannin’ comes from the old French word ‘tanin’, meaning tanning substance. This is because tannins were historically used in the process of tanning animal hides, due to their ability to bind to proteins, making them less water-soluble and more resistant to bacterial attacks. In the winemaking process, tannins can be managed through maceration, the process of fermenting wine in contact with grape skins and seeds. The length of this process impacts the amount…