To Taste, Appreciate, and Valuate Wine

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These are a few of the definitions that any wine dealer or taster might have to be familiar with, and which I’ll do my best to describe in as detailed a manner as possible. Of course, nothing beats going for a wine-tasting course to get acquainted with what these definitions truly means.

Terminology #1: Complexity

Complexity is created by several factors: well-merged tastes, the intensity, richness and depth of the blend of flavors, aroma characteristics, the attention, harmony and overall balance, and the finesse (the elegance and fineness of this wine, or sometimes, may also be referred to as the distinction of the drink ).

Terminology #2: Character

Character refers to the distinctive traits of the wine, it’s positive and distinctive tastes, or other important attributes that distinguished the wine from other drink.

Terminology #3: Personality

Personality refers to the personality or style of the wine.

Terminology #4: Structure

Structure can include the fruitiness, acidity, alcohol and tannin of the wine, and any other elements that generates the body of this drink.

Terminology #5: Body of this wine

Body of this wine, in layman’s term, refers to the way the mouth feels when you are drinking the wine. It refers to the viscosity, richness or feeling of the wine in the mouth. It can also called the texture and weight of the wine.

Wines can be broadly described as full-bodied, medium- bodies or light-bodied wines. Full-bodied wines are wines that generated the fullness” of taste in the mouth. Likewise light-bodied wines refer to wines that taste relatively lighter.

Terminology #6: Tannins

Tannins refer to the natural compounds/preservatives found in grape seeds, skins and stems, and are responsible for the bitter and astringent tastes in the beverage. It is more commonly found in younger red wines, and will soften as time passes, bringing out the best bouquet and equilibrium of the beverage.

Bouquet refers to the odor or fragrance a mature wine will give off. It is caused by further fermentation through the years, and is typically described as more complex and richer than the aroma produced by younger wines. This complexity and richness are the resources characteristics that will cause an appreciation of value in those mature wines.

Aroma refers to the odor or odor of younger wines, while bouquet refers to the smell or odor of older ones. The conditions or aroma and bouquet should not be used interchangeably.

Balance in wine terminology, refers to the harmony of the various components, and tastes of the beverage. When a wine is described as well balanced, it means that the elements of this beverage are in perfect harmony, are rightly proportioned, and that none of those elements are over-powering, overpowering or controlling the other elements. This is a vital feature in wine valuation, and will justify the price of the beverage.

Terminology #10: Elements of this wine

Elements of the wine only refer to the components that form the characteristics of the wine, such as its acidity, fruitiness, tannins and alcohol.

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