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Aroma Dictionary - Wines glossary Category: Food and Drink > Wines Date & country: 28/10/2013, USA Words: 242

microclimate
The climatic condition experienced in the immediate vicinity of the grape bunch. The microclimate is primarily a function of the amount of shading provided by the grape vine canopy as this affects the temperature, light intensity and humidity experienced by the bunch.

middle palate
That part of the tasting experience between when the wine first enters your mouth and its aftertaste.

methode champenoise (French)
The process of making sparkling wine whereby still (base) wines are blended and then placed in a bottle and dosed with yeast and sugar and stoppered. The yeast undergo a secondary fermentation in the bottle which creates carbon dioxide resulting in a wine with effervescence. The yeast are then left in contact with the wine (typically for 1-5 years). In this time the yeast break down releasing complex yeasty flavours. The yeast are then removed from the bottle, and the wine sweetened a little before being released for sale. This method is expensive and time consuming but when done well produces complex wines with a delicacy that cannot be attained using any other method developed to date.

mellow
A term used to describe mature wine that has soft tannins and good balance.

mercaptans
A class of unpleasant smelling chemical substances containing sulfur. They have aromas of cabbage, dirty socks, rubber and the like, and when found in wine are considered a major fault. The term

mesoclimate
The climatic conditions experienced by a vineyard site. The aspect of a vineyard (i.e. the way the vineyard faces in relation to the sun) is a major determinant of mesoclimate.

meaty
Refers either to a wine which has substantial flavour and extract, or to the flavour that is found in some older wines notably those made from Pinot noir.

marc
Also known as pomace. It is the residual skins and seeds left after winemaking.

manzanilla (Spanish)
A very dry pale style of sherry made using the flor process. It is consumed very cold and as an aperitif as it stimulates the appetite.

malic acid
One of the two primary acids found naturally in grapes. Malic acid levels are higher in grapes grown in cool climates or under dense shaded grapevine canopies. As malic acid has a strong acid taste which tends to be metallic like when in excess, winemakers encourage malolactic fermentation in order to reduce its effect.

malolactic fermentation (MLF)
A weak fermentation carried out by certain naturally occurring bacteria, notably Oenococcus oeni. The lactic acid bacteria convert the stronger malic acid into the softer lactic acid, in effect naturally deacidifying the wine. These bacteria also produce flavour substances such as diacetyl which give wine a complexing buttery, dairy like flavour. As MLF usually occurs after primary yeast fermentation it is sometimes called secondary fermentation. Nearly all red wines undergo MLF. Some white wines such as Rieslings on the other hand do not undergo MLF. This is because the winemaker is trying to maintain the naturally high acidity and fresh aromatic characters which define this type of wine.

madeirised
A negative

magnum
A 1.5 litre bottle.

madeira
A long lived fortified wine originating from the island of Madeira. Its four styles are named after the principal grape variety from which the wine is made. These also correspond to different styles. The wines in order of increasing sweetness and colour are Sercial, Verdelho, Bual and Malvasia. Madeira is a wine in that it is intentionally subjected to heat which gives it its unique character.

maceration
The red winemaking practice of allowing the grape juice/wine to remain in contact with the skins and seeds. This allows the colour and tannin which reside in the skins and seeds to be extracted into the wine. Short periods of maceration are used to produce rose wines while long periods are used when making full bodied reds.

maceration (post fermentation)
The practice of leaving the skins and seeds in contact with the finished wine following the completion of fermentation. This is thought to increase the tannin level of the wine.

maceration (pre-fermentation)
A practice of soaking the skins and seeds of red grapes in their juice for a period of time prior to the start of fermentation. Some winemakers believe that this method allows different tannins to be extracted giving improved texture to the wine. To avoid fermentation commencing the juice/seed/skin mixture must be kept cold. Hence this method is also called cold soaking.

lively
Describes a wine that is fresh, youthful, and with good fruit and acidity.

lees
The residue that forms in wine during fermentation. It is comprised mainly of dead yeast cells and grape pulp. It is usually separated from the wine by pumping the wine off, leaving the residue behind

length
The persistence of flavour after the wine has been swallowed.

linalool
An important naturally occurring compound in aromatic varieties such as Riesling and Gerwurztraminer. It has an aroma of citrus with floral notes.

jammy
Describes a wine with concentrated overripe character and high alcohol.

lactic acid
A mildly acidic wine acid. Lactic acid is produced when malic acid from grapes is metabolised by lactic acid bacteria. This conversion is known as malolactic fermentation.

late harvest
Refers to wine made from grapes left on the vines until late in the autumn when the grapes become very rich in sugars.

isinglass
A high quality fining agent that comprises proteins extracted from the swim bladders of certain fish. It is used to clarify white wines.

ice wine
A dessert wine made from ripe grapes grown in very cold climates that have been left on the vine and allowed to freeze. The grapes are pressed so as to leave the frozen water behind concentrating the sugars, acidity and flavour.

hybrid
A grape variety that has been bred by crossing the European grape variety Vitis vinifera with an American variety Vitis labrusca. Hybrids are typically bred to impart fungal resistance, and as such, hybrid vines are usually planted in warm climates with summer dominant rainfall.

hot
A wine that leaves the mouth feeling warm and peppery after swallowing. Hotness is caused by excessive alcohol, particularly in weakly flavoured wines.

hollow
A wine with good aroma but lacking depth of flavour on the palate.

grip
A term suggesting high astringency that has caused some degree of mouth pucker.

hard
A wine that has strong tannins that have an unpleasant bitter edge.

herbaceous
The name given to the class of aromas and flavours that are herbal or green vegetable like. These are characteristic of some grape varieties such as Sauvignon Blanc and Cabernet Sauvignon.

grand cru
(French) Superior Burgundian vineyard classification. The classification is based on the historical quality performance of the wines made from these vineyards. It may or may not be a good indicator of quality of any particular wine.

grafting
The vegetative joining of the shoot of a European grape variety (Vitis vinifera) onto the rootstock of an American species of vine (e.g. Vitis berlandieri, V. champini, V. rupestris). This affords the European vine protection against root born pests such as Phylloxera and nematodes. Vines may also be grafted onto rootstocks that are better suited to specific soil types i.e sandy, acidic or saline.

glycerol
A naturally occurring chemical that is produced by yeast during fermentation. It provides a slight increase in sweetness and body to the wine. However, its effect on wine body is weak at best.

glucose
One of the two major fermentable sugars in grapes. The other is fructose.

fructose
One of the two primary fermentable sugars in grapes. The other is glucose.

fruit
A general term used to describe the presence of flavours derived from the grape that are reminiscent of other fruits.

full
A wine that is substantive and generous on the palate. Usually associated with high alcohol, viscosity and flavour.

generic
Label terms that indicate that the wine has some vague resemblance in style to those arising from well known and established European wine regions. For example, the generic term

free-run wine
The red wine that is drained from the skins and seeds following fermentation. That is, without pressing. Free run wine is lower in colour and tannin than pressing wines, but typically they have more finesse and less bitterness. Most red wines are blends of free run and pressings wine.

fresh
A term relating to the youthfulness and vibrancy of wine.

free-run juice
The juice that is drained from crushed white grapes following crushing. That is, without pressing the skins. Free run juice generally produces delicate wines that contain lower levels of phenolics.

flor yeast
A form of wine yeast that forms a film on the suface of a base sherry wine when it is intentionally left in partly filled barrel. In the presence of air, the yeast convert some of the wine

fortified wine
Wines that have had alcohol added to them at some time during their making. The alcohol addition increases the wine

foxy
A term used to describe the distinctive flavour found in wines produced from the American grape variety Vitis lubrusca. The flavour is that of grape flavoured lollies.

flor
A character of manzanilla, fino and amontillado sherry styles similar to green apple and nougat.

flinty
A flavour not unlike struck match and flint stone that can be found in some white wines, notably Chablis. Very high sulfur dioxide levels, and storage under screwcap may contribute to this aroma.

fleshy
A wine of full body and rich mouth-filling flavour.

finish
The amount and type of flavour remaining in the mouth after the wine has been swallowed. Synonyms

Fino
A pale coloured, dry and light bodied style of sherry that displays flor characters.

firm
A wine with strong tannins.

flabby
A wine that lacks acidity and therefore has a dull and lifeless taste.

flat
A wine that lacks acidity.

fermentation
The metabolisation of grape sugars by yeast into ethyl alcohol and carbon dioxide.

filtration
The removal of suspended solid matter from the wine. Some believe that fining reduces the aromas and flavours of wine.

finesse
An highly subjective and abstract term relating to a wine of delicacy and complexity.

fining
The addition of various natural and synthetic agents to wine in order to remove unwanted dissolved substances, which if not removed could lead to hazes forming in the bottle. Fining agents included bentonite (which is a form of fine clay), egg white, skim mild, gelatin and the dried swim bladder of a fish known as isinglass.

fat
Describes a full bodied with high alcohol and ripe fruit flavours.

Extract
Refers collectively to the non-evaporating substances present in a wine such as tannins, sugars, polysaccharides and alcohols which give it its richness and body. Therefore the term

Extracted
A negative term used to describe a red wine with excessive amounts of bitter hard tannins. This usually occurs when excessively hot or long fermentations are conducted in an attempt to extract deep colour from the skins.

Ethanol
The primary alcohol found in wine. Also called ethyl alcohol.

Elevage
(French) All stages of wine production that occur between fermentation and bottling.

En primeur
(French) Refers to wine sold before bottling. A discount is usually applied as delivery can be some time after payment, and the wine is in effect purchased

Esters
Naturally occurring fruity smelling compounds in wine. Many are created by yeast during fermentation and decrease as the wine ages.

Downy mildew
A vine disease, that if not controlled, adversely affects the quality of grapes. Most commonly occurs in warm, humid climates. Downy mildew infected grapes produce wines with mouldy flavours, poor colour and often with brown oxidised hues.

Dry
An absence of sweetness in wine.

Dosage
(French) The addition to sparkling wines of a solution of sugar syrup mixed with wine to sweeten them. The amount of dosage determines the wines final sweetness. Rated from extra brut (being the driest), brut, sec, demi-sec and doux (being the sweetest).

Dolce
(Italian), doux (French) dulce (Spanish) Sweet.

Demi-sec
(French) Medium sweet.

Depth
Refers to a wine's intensity or presence of flavour or colour.

DIEM
Brand name of a technical cork stopper which has had its volatiles stripped out using super-critical carbon dioxide extraction technologies. As a result these stoppers are thought to be completely free of cork taint.

Disgorgement
(French) A step in sparkling wine production whereby the yeast that conducts the secondary fermentation in the bottle is removed.

Cuvee
(French) The blend of base wines that eventually undergo a secondary fermentation to create a sparkling wine. The blend may be or wines derived from different vineyards, grape varieties or vintages.

Decanting
The process of pouring an older wine from its bottle into another container in an attempt to separate the wine from its sediment and/or to aerate it.

Crisp
High acidity in wine giving the impression of freshness and vitality.

Crop thinning
The viticultural practice of removing immature bunches of grapes in attempt to improve the flavour, colour and tannin of the remaining fruit. Usually done with varieties which are sensitive to over-cropping (i.e. when excessive yield results in significant reductions in wine quality) such as Pinot Noir and Sangiovese.

Crust
A naturally occurring red coloured sediment which occurs in older red wines and vintage ports. It comprises tannins that have combined with colour molecules and polysaccharides over time.

Cosecha
(Spanish) Vintage.

Cream
A very sweet, dark style of sherry.

Condition
An out of condition wine is one that is hazy, contains suspended matter and/or has .

Cork
A stopper consisting of a cylindrical piece of bark cut from the tree Quercus suber. The elasticity and springiness of this wood enables it to hold the wine inside the bottle without leaking.

Corked
Affected by cork taint. A term used to describe a wine that has been tainted by being in contact with a cork. The introduced taint has a mouldy/musty smell and flavour. The potent smelling compound responsible for the taint is called 2,4,6 Trichloroanisole, or TCA. Cork taint has absolutely nothing to do with the physical nature or condition of the cork. Therefore visual inspection of the cork cannot indicate the existence or otherwise of cork taint.

Cloying
Describes a wine that has insufficient acid to support its level of sweetness. In practical terms, it refers to a wine which is

Coarse
Used to describe a wine that has rough feeling tannins and/or an unpleasant bitter aftertaste.

Complex
A descriptive term that refers to the many flavours, aroma and in-mouth texture found in a single wine.

Composite Cork
Any wine closure which consists of pieces of cork which have been glued together. An example is a 2+2 stopper which consists of two rings of natural cork glued to each end of an agglomerate cork (one made from small cork particles glued together). Usually used to stopper inexpensive table and sparkling wines.

Chateau
(French) Generally refers to an estate that produces wine from vines grown on the property.

Cheesy
A positive characteristic of the aroma and flavour of barrel fermented white wines.

Claret
The traditional English term for red Bordeaux wine. Generically it refers to a full bodied dry red wine.

Clean
A wine devoid of any faults.

Closed
A wine lacking aroma. Usually used when there is an expectation that the wine will eventually present additional aromas upon aging.

Chaptalisation
The winemaking act of adding sugar to the juice either prior to or during fermentation. It is done to increase the alcohol level of the finished wine when grapes are deficient in natural sugar. Chaptalisation is a legal and commonly technique in many regions of France but is an illegal practice in Australia.

Charmat Method
An inexpensive method of producing sparkling wines of reasonable quality. The secondary fermentation is carried in a pressurised tank and the yeast is filtered out prior to bottling. Also called the tank method.

Cava
(Spanish) A Spanish sparkling wine produced using the Methode Champenoise method. Traditionally produced using the varieties, Macabeo, Xarello and Parellada, it is now increasingly made using Chardonnay and Pinot Noir.

Cask
A synonym for a wine barrel or large fermentation vessel made from oak. Also refers to the

Carbonation
The injection of carbon dioxide gas into a wine to make it bubbly. Used in the production of inexpensive and inferior quality sparkling wines.

Carbonic Maceration
A winemaking technique whereby whole grapes or bunches are placed in an atmosphere rich in carbon dioxide. This results in a yeast free enzymatic fermentation whereby some of the grape acids (yes that

Carbon Dioxide
The gas that gives sparkling wines their effervescence. It is also produced by yeast during fermentation.

Capsule
The tin alloy or plastic covering over the top of a wine bottle. Solely used to improve the aesthetics of the product.