Wine Terms
The presence of natural fruit acids that lend a tart, crisp taste to wine
Aroma
Smells in wine that originate from the grape
Balanced
All components of the wine are in harmony
Barrel Fermented
White wine that is fermented in an oak barrel instead of a stainless steel tank
Body
The weight and tactile impression of the wine on the palate that ranges from light to heavy/full
Bouquet
Smells from wine making, aging and bottle age
Wine without disagreeable aromas or tastes
Closed
Wine that needs to open up; aging and/ or decanting can help
Cooked
Wine that has been exposed to excessively high temperatures; spoiled
Corked
Wine that has been tainted with moldy smells or other obvious flaws from a bad cork
Elegance
A well balanced, full wine with pleasant, distinct character
Finish
The final impression of a wine on the palate; ranges from short to long
Flabby/Flat
Lacking in acidity, mouth-feel, structure and/or texture
Lean
Wine is thin and tastes more acidic than fruity
Legs
Teardrop impression of alcohol weightiness that are visible in the inside edges of a wine glass
Conversion of hard, malic acid (green apple flavors) in wine to soft, lactic acid (rich, butter flavors)
Nose
The smell of a wine; aroma
Terroir
French word reflecting the expression of soil, topography and climate in a wine
Vintage
Year that grapes were harvested and fermented to make a wine
Salute
Toasting your friends and family with fine wine and great Italian food from Stancato's.
