Reproduced from https://apple.news/A_zCIa1xKSY2IMcgzhgDasQ
Ever read a wine review or maybe a “tasting note” and thought, “Say what?”
You’re not alone: “Wine speak” can be anything from overly enthusiastic to borderline absurd. These descriptive missives may sound silly, but they do serve a purpose—to help you understand a wine’s personality.
Key wine terminology
The immediate impression a wine makes on entering the mouth (apart from wet!). A wine with no attack feels “flabby” or light.
A wine’s vital statistics: Fruit, acidity, sweetness, alcohol and tannin (see below) should be present in pleasing proportions. Whether a lean Muscadet or a voluptuous oak-aged Chardonnay, balance is the key.
If a wine prompts you be really descriptive, it’s complex. (Plain and simple wines seldom inspire you to reach for fancy adjectives). Complexity is characteristic of good quality, well-made wines.
This is the final impression a wine leaves after you’ve swallowed. The longer-lasting and more agreeable, the better. Some finishes can go on for minutes, so it’s worth concentrating for a bit to see if you can pinpoint any cool flavors or characteristics as the finish lingers.
Not necessarily old, but ready to drink now. Most modern-style wines do not need years to mature.
Quality almost unique to red wines and often associated with maturity. Means soft and smooth in the mouth.
Has nothing to do with how much wine you sip at once, but everything to do with its richness and concentration of flavors.
Another ‘savory’ characteristic sometimes from the grape itself—or perhaps from the soil (especially in the wild herb-strewn Languedoc-Roussillon region in southwestern France). Also a pleasant aroma that comes from oak. Coopers traditionally ‘toast’ wine barrels over a flame to achieve this intriguing nuance.
Describes savory rather than fruity flavors. Australian Shiraz often has a spicy or peppery edge. So too does Garnacha … and for that matter, most oak-aged wines. American oak in particular gives a strong, sweet vanilla-spiced character to wine, while French oak is known more for its baking spice notes (nutmeg, allspice).
Ever bite into a too-green banana? You get that mouth-puckering, palate-drying effect in your mouth. That’s tannin. Some reds can deliver that same sensation. But as long as there’s plenty of fruit to balance it, there’s no problem. Tannin is extracted from grape skins during fermentation, and is essential in reds intended for long cellaring. Its effect softens as the wine matures.
The opposite of mellow: Lots of young, ripe fruit flavors that ‘tingle on the tongue.’ Nothing wrong with that. In fact, it’s often exactly what you want! (Sauvignon Blanc fans know what we’re talking about.)