Wine Flashcards
What does the term “body” refer to
The body of a wine breaks down into three categories: light body, medium body and full body, and a good way to think about the difference between them is the way skim milk, whole milk and cream feel in your mouth. Mostly affected by alcohol content.
Light Body
Generally under 12.5% alcohol and feels thin in the mouth. good examples of such are Riesling, and Italian Prosecco. Usually White
Medium Body
Generally between 12.5% and 13.5% alcohol
Full Body
Generally over 13.5% alcohol and feel thicker in the mouth. Zinfandel, Syrah/Shiraz, Cabernet, and Merlot are good examples. Usually red although Chardonnay is a white that is considered full-bodied.
Oaked wine
Aged in an oak barrel which imparts the natural flavors of the oak (vanilla, mocha, caramel, honey) while also balancing the acids and fruits of the wine.
Un-Oaked wine
Not aged in oak barrels which leaves the wine tasting fruitier more acidic bright and crisp. Think of it as lemonade, slightly acidic and bitter but you can still taste the fruit and its refreshing.
What are “Tannins”
Tannins are naturally occurring compounds that exist inside grape skins, and are imparted in the wine by letting the juice soak with the skins after pressing. high tannin wines will leave your mouth feeling dry, but they add complexity color and help the wine age better. Red wines have higher tannins.
What does acidity do to a wine.
Acidity is a wine’s “pucker” or tartness; it’s what makes a wine refreshing and your tongue salivate and want another sip. White wines are usually more acidic. Too acidic and it will be sour not acidic enough and a wine will be dull, as with any drink.
What are wine “Legs”
Wine legs are the droplets or streaks that form on the inside of a wine glass as you move the wine around. While some people think these legs relate to the quality, sweetness or viscosity of the wine, THEY DO NOT. In fact, wine legs are just a representation of how much alcohol is in a wine.
What does “corked” mean
A corked wine is one that has been contaminated with cork taint, and this contamination gives off a very distinct smell and taste (moldy basement). Can only occur in naturally corked wines.
Cabernet Sauvignon (RED)
Flavors: Bell pepper, green olive, herb, cassis, black cherry
The primary component of great Bordeaux and the defining grape of the Napa valley, cabernet sauvignon is grown all over the world. It ripens late and can be quite weedy and even vegetal in cooler climate regions. In Bordeaux and Tuscany it is almost always blended to soften its intensely astringent tannins. The Napa style is dense, purple-black, jammy and tasting of currants and black cherries.
Merlot (RED)
Flavors: Watermelon, strawberry, cherry, plum
Merlot is the chardonnay of reds, easy to pronounce, easy to like, but mostly lacking any character of its own. Outside of Bordeaux, some would consider it best in Washington state, where it ripens beautifully and creates plump, powerful wines that can age for a decade or more.
Pinot Noir (RED)
Flavors: Tomato leaf, beet root, pale cherry, blackberry, cola, plum
Pinot noir is the grape that winemakers love to hate; it is the prettiest, sexiest, most demanding, and least predictable of all. Often flavor becomes easily overpowered by its surroundings.
Zinfandel (RED)
Flavors: Raspberry, blackberry, black cherry, raisin, prune
California’s grape… though now it is grown all over the west coast of the United States, in Australia, Italy, and elsewhere. But California zinfandel remains the model for all other. In Napa it is plush with ripe, sweet black cherry flavors. California Zinfandels now commonly reach 15 or 16 percent alcohol levels.
Chardonnay (WHITE)
Flavors: Green apple, citrus, pineapple, papaya
Versatile and popular, chardonnay grows all over the world. It reaches its mineral-laced pinnacle in Burgundy France, ripens to tropical richness in California and Australia, and takes very well to new oak. By itself, young chardonnay is most likely to recall fresh green apples in both smell and flavor. Depending upon the winemaker, it can be made to be crisp and stony, buttery and toasty, or brilliantly fresh with green apple and citrus flavors.
