Glasses

There are dozens of differrent shapes of wine glasses specialists have developoed glasses for most
of the major wine varieties and regions-- but you cuold start out with two basics types; the classic
red wine glass, which is fine for all sorts of the sparkilng wine flute for all sorts of table wine(even for
port and sherry), and kn owledge increase, you can build up collection of glasses

Decanting

Some people decant any wine served, while others never decant at all. The best approach is some-
where between these two exremes. When serving a fine vintage port or an older red wine that might
have thrown a sediment, you should decant for clarity, leaving the sediment in the bottle. At the
other end of the scale, some very young wines should be vigorously decanted. This aerates the
wine and helps soften the youthful tannins.

Chilling Wine

 

White wines should be served chilled to about 55° to 60° Fahrenheit, while red wines should be
served at about 60° to 65° Fahrenheit. (The typical wine cellar temperature is 55° Fahrenheit, while
a refrigerator is normally about 37° Fahrenheit.) Beaujolais and Pinot Noir are exceptions to the rule
– they should be served at the same temperature as white wine. White wines may be chilled in the
refrigerator for about two hours before serving, while reds will benefit from about one-half hour to
one hour of chilling. Wines that are served too cold will lack aroma.

Rather than refrigerating ahead of time to cool the wines, an ice bucket may be used. The bucket
should be filled with half ice, and half cold water, and should be deep enough to allow submersion
of the bottle to the neck. The time required to chill red wines in an ice bucket is about 5 to 8 minutes
Beaujolais and Pinot Noir 15 minutes, 15 to 30 minutes for whites, and 30 minutes for Champagne
and sparkling wines.

Wine Accesories

There is a whole range og paraphernalia for serving wine available for the dedicated hobbyst. Decan-
ting craddles, wich are useful for decanting older ports. Among other accesories are neck labels for
wine bottles or decanters, which are handy for identifying wine; pouring disc, which can be inserted
in the bottle collars; and coasters to protect table surfaces. If you are organizing a wine tasting at
home, you are organizing a wine tasting at home, you might like to add a spittoon to your wine
accessories.

Glosary of Terms

A
Acidity
While high levels of Acetic Acid spoils a wine, all wines naturally contain organic acids.  These acids are natural to grapes (the ratios of these acids according to many factors such as grape variety, soil type, climate, temperature and levels of rainfall). These acids are essential for flavour and higher acid levels usually result in fuller aromas and flavour characters. These acids also play a role in the maturation of wine - the higher the acidity the longer the maturation required. The correct balance of organic acids lends freshness and gives different wines their own unique characteristics. Too much acid can make a wine sharp while too little leaves it insipid.
Aeration
Al though some wine makers aerate young wine (predominantly reds) to ease its tannins, it is normally avoided at all costs. 
Alcohol
The strength of a wine depends on the amount of alcohol present and is expressed as a percentage of volume. Typically wine ranges from 8% to 14%.
Aftertaste
The flavor that wine leaves after it is swallowed. Also referred to as the "finish" of a wine. Fine wines have a lingering finish or aftertaste.
Ascorbic Acid
Significant amounts of ascorbic acid are found in green grapes, but are lost as the grape ripens. It is sometimes added to less expensive wine before it is bottled as an anti-oxidant. Experienced tasters will be able to detect its presence.
Astringent
This is the sensory sensation that can make ones mouth "pucker" and leave the mouth feeling dry. It is caused by a high tannin content in the wine and is referred to as the astringency or astringent quality of a wine. A moderate astringency is desirable in some wines. Young red wines are typically astringent because of their high tannin content.
Austere
Often incorrectly used to describe a wine that is reserved and lacking character. Used in the correct context it should be used to describe a wine that is severely simple or harsh.

B
Bacchus
The Roman god of wine (and also the god of ecstasy and inspiration). A cult formed in ancient times used his name for debauched partying.
Baked
A ‘hot’ earthy smell caused when grapes are burnt and shrivelled as a result of too little moisture and excessive sun exposure.
Balance
A well-balanced wine is a wine with various components that exist in complete harmony. In these wines, no quality has been over pronounced or deficient in the aroma, flavour or aftertaste. But a well balanced wine is not necessarily a great wine.
Barrel-aged/matured
This simply means that the wine has been aged/matured in a wooden barrel, usually made of oak, before bottling. As an alternative, wine may also be enhanced through the addition of wood stoves or chips (as the cost of barrel-aging/maturation is very high).
Barrel-fermented
Wine fermented in small barrels, such as oak vats of stainles steel fermentation tanks. 
Big
A wine with above average amounts of flavour, body and alcohol.  This wine can also be high in tannins which is not necessarily a compliment as such wines may be coarse, heavy and unpleasant to drink.
Bitter
Usually an unpleasant quality, detected in the aftertaste and towards the back of the tongue.
Blanc de blanc
Traditionally used for Champagne, now used for other wines made only from white grapes.
Blanc de noir
Literally means white from black and refers to white or pink wine made from red grapes. The skins of the grapes are removed prior to fermentation resulting in only the slightest blush being imparted to the wine.
Body
Refers to the weight and texture of a wine as experienced in the mouth. A wine of substance with fullness on the palate would be described as full-bodied.
Bordeaux blend
A blend made up exclusively of varietals grown in Bordeaux namely: cabernet sauvignon, merlot, cabernet franc, petit verdot and pontac. The blend doesn't need to contain all of these varietals to be classified as a Bordeaux blend but can't include varietals other than these.
Botrytis cinerea
”Botrytis” or “noble rot” is a fungus that attacks grapes under certain temperature and humidity conditions. The fungus extracts moisture from the grape causing it to shrivel and increase its relative sugar content. This process has been used to good effect by winemakers in producing noble late harvests, although is a very risky process and requires great care.
Brut
Term for dry Champagne or sparkling wine.
Buttery
Refers to a rich flavour and smooth texture, somewhat akin to the oiliness and flavour of butter. More often refers to oak-aged white wines than reds; many Chardonnays are said to have buttery aromas and flavours.

C
Cap Classique
Term used by South African producers for their sparkling wine produced in the style of Champagne as legally wine may not be classified as Champagne unless it has been produced in the French Champagne region.
Caramel
Burnt sugar often added to spirits (especially whisky and very occasionally to wine), purely as a colouring agent. It should be tasteless and odourless and have no impact on the wine other than enhancing its colour.
Casein
Milk protein sometimes used as a fining agent. It is useful for removing any browning that may have occurred.
Cassis
French for blackcurrant, often used in wine descriptions to describe ripe berry flavours and aromas.
Clean
Fresh, with no discernible defects regarding the wines aroma, appearance and flavour.
Cold fermentation
This term encapsulates a number of technical processes, geared towards chilling and thus controlling the fermentation process of wine. Used to counter the high temperatures generated by fermentation and to slow the reaction.
Cold Maceration
When the juice, together with the crushed skins is held at a cool temperature to allow fermentation.  This is thought to allow for more extraction of flavours and colours the juice.  It is then allowed to warm up and the fermentation process continues.
Corked wine
Used to describe a wine which has picked up a cork-taint and smells of cork rather than wine due to a faulty cork.
Crisp
Fresh, brisk character, usually with high acidity.
Crush
First stage of winemaking when the skins of the grape are broken to release the juice.
Cultivar
Term widely used in South Africa when referring to specific grape varieties.

D
Decanting
To separate wine from the sediment accumulated for wines aged in bottle. Also used to aerate wines (exposing wine too fresh air) in order to enhance or release the aroma of the wine.
Deep
Having layers of persistent flavour that gradually unfold with aeration.
Developed
A well-developed wine is more drinkable as it has had time to mature.
Distinctive
Elegant, refined character that sets the wine apart from other wines.
Dry wine
Wine in which all the grape sugar has been converted to alcohol leaving very little non-fermentable sugars.  This happens during  the fermentation process.

E
Earthy
Smell or flavour reminiscent of earth.  This is not necessarily derived from the soil itself as it can be associated with minerals. A certain earthiness can be appealing.
Elegant
Refined character, distinguished quality, stylish, well-balanced wine.
Extract
Soluble non-volatile solids that are not sugars that can be found in wines .  Particularly red wines have some extract that precipitates as sediment during ageing.
F
Fat
Full of body and flavour showing considerable substance in the mouth.
Fermentation
Chemical and biochemical reaction whereby grape sugars are transformed through the addition of yeast into alcohol and carbon dioxide gas.
Finesse
Distinctive balance of a wine that separates it from its more ordinary peers.
Finish
Aftertaste, or final impression the wine leaves in the mouth.
Firm
Used to describe the finish of a wine, rich in tannins or acids.
Flat
As for firm is used to describe the finish of a wine that is dull and insipid.  It is often the result of insufficient acid.
Fleshy
Positive term used to describe a wine rich in fruit flavours and texture.
Flinty
Dry, mineral character that comes from certain soils (mostly limestone) in which the wine was grown.
Flowery
Aroma suggestive of flowers. The most predominant floral aromas referred to are jasmine, honeysuckle and rose.
Fortification
The process whereby alcohol is added to natural wine to raise its alcohol content, resulting in fortified wines. Port, Sherry and Muscadels are examples of fortified wines.
Fruity
Aroma and/or flavour of grapes, most common to young, light wines but refers also to such fruit flavours in wine such as apple, black currant, cherry, citrus, pear, peach, raspberry, or strawberry.
Full-bodied
A wine of full body possessing a large proportion of flavour, alcohol and extract.

G
Gamey
Used to refer to game meat-type aromas in some wines. This quality in wine is not particularly flattering.
Glycerine
Product of fermentation which has a sweetening effect on dry white wines and adds texture and character.
Grappa
In its purest form is un-aged brandy.
Gravel
Denotes mineral or earthy qualities found in firm textured wines.  This is an attractive quality in some dry white wines.
Green
A wine made from unripe grapes that is tart and lacking fruit flavour.
Grip
Firmness of flavour and structure on the palate.  This can be a result of alcohol, tannin or acid or a combination thereof.

H
Hard
A wine that is stiff on the palate with pronounced tannins.  These wines are undeveloped.
Heady
High in alcohol, very full-bodied with an intoxicating aroma.
Herbaceous
Used to describe aromas reminiscent of fresh grass, crushed leaves, drying hay, heather etc. This word is usually used when the exact aroma such as mint or fennel can’t be pinpointed. Although this quality is sometimes considered negative, it can be pleasing in certain Sauvignon Blanc’s and the green pepper character of some Cabernets.
Hollow
Describes wines that lack substance or flavour.  This means the wine is without
flaws, simple and straightforward, but not great.
Honeyed
Smell or taste reminiscent of honey or beeswax can be a positive characteristic. Unfortunately, it can also denote oxidation in locally produced white wines.
Humidity
High humidity can be a problem in the vineyard as it can encourage fungal growth at certain levels. Consistent humidity levels are important when maturing wine or spirits in cellars.

I
Intensity
A wine with deep character.
Insipid
A wine lacking in alcohol and acid, usually unpalatable.

L
Lean
Lacking in fruit and are acidic.
Lees
Term used to refer to the dregs or sediment left at the bottom of a container once the liquid has been drawn. During fermentation and maturation wines deposit a heavy, coarse insoluble sediment, which collects at the bottom of the tanks or casks the wines are fermented/matured in. This Lees is left behind when the wine is racked. Lees can play a very important part in making fine wines. Wines left on the Lees for a longer period usually require less processing than wines that are separated from their Lees at an early stage. The Lees needs to be kept in suspension and Lees stirring (‘Battonage’) prevents any off odours developing from a lack of oxygen in the tank/cask.
Legs
The traces of wine that run down the side of the glass after swirling or sipping.
Length
Lingering aftertaste of flavours and aromas in the mouth. Fine wines should have a long finish.
Lively
Crisp, fresh wine that stimulates the palate with a pleasant acidity.
Luscious
Rich, opulent, and smooth.

M
Maderisation
Wine that has oxidized as a result of being kept in high temperatures for too long. The wine gets a brown or amber colour and has a characteristically stale odour.
Malolactic fermentation
Normally occurs after alcohol fermentation when bacteria convert malic acid into lactic acid. Lactic acid is not as strong as malic acid which means that the process has a softening effect on the wine and enhances the flavour slightly.
Meaty
A wine with chewy, fleshy fruit; sturdy and firm in structure.
Mellow
Smooth, soft and well matured wine with no harshness.
Mouldy
Wines with the smell of mould or rot. Usually from grapes affected by rot or from old mouldy casks used for aging.
Mousse
The froth or foam that forms when sparkling wines are poured.
Musty
Stale, dusty or rank aromas often the result of poor cellar hygiene.

N
Noble
Used when referring to grape varieties capable of producing wine of outstanding quality when grown and harvested under optimum conditions. The so-called "noble" grapes are those that produce the world's finest wines: Cabernet Sauvignon, Merlot, Chardonnay, Sauvignon Blanc, Semillon and Riesling (some would also include Syrah, Nebbiolo and Sangiovese).
Nose
The smell of the wine, its aroma and bouquet. A wine may have a "good nose" or an "off-nose"
Nutty
Nutlike aromas that develop in certain wines, such as sherries or old white wines.

O
Oak, oaky
Aroma and flavour derived from aging in oak casks or barrels. Characterized by smokiness, vanilla, clove or other spices. Should not be overly pronounced.
Off-dry
Not quite dry. A hint of sweetness that is too faint to call the wine sweet.
Organic
All encapsulating term used to describe the natural way of farming as opposed to the industrial way which favours manufactured fertilisers and sprays. Although most producers are now environmentally friendly, they would not meet the strict requirements to be certified as organic producers.
Oxidation
Excessive oxidation from prolonged contact with air. Oxidation causes wine to brown and produces an unpleasant flavour and odour.
Oxidised
Distinct smell found in white wines that have been bottled for too long or had oxygen sealed in the bottle at the time of bottling.

P
Palate
Normally this would refer to the roof of the mouth, but when referring to wine it is used to describe the taste of wine in the mouth.
Perfume
An aroma derived from grapes. Wines from sweeter grapes such as muscadel are referred to as perfumed and not floral.
Petillant
Used to descried wines that have a light sparkle which give a light prickling sensation on the tongue.
Piquant
Fresh, mouth watering flavours. This is the result of superbly balanced acidity.
Polishing
Final filtration of wine before it is bottled.
Pomace
The husks left after the grapes have been pressed, referred to as the Pomace.  It is often used for making grappa.

R
Raking
The process of drawing off clear wine after the less has been allowed to settle.
Reductive
Reductive wines are produced without any oxygen. This can often be unyielding.
Rich
Full, opulent flavour, body and aroma.
Robust
Full-bodied, powerful, heady.
Rough
Harsh edges, biting, unpleasant.
Round
Smooth and well-developed flavour without any rough edges.

S
Sharp
Biting acid or tannin.
Short
Refers to the finish or aftertaste when it ends abruptly.
Silky
Smooth, sinuous texture and finish.
Smoky
Aroma and flavour sometimes associated with oak aging.
Soft
May refer to soft, gentle fruit in delicate wines, or to lack of acidity in wines without proper structure used on a label occasionally to indicate low alcohol.
Spicy
Having the character or aroma of spices such as clove, mint, cinnamon, or pepper.
Sommelier
Specialist wine steward or waiter.
Straw wine
Wine made from grapes which have been dried on straw mats before fermentation. The grapes lose their water content leaving them with a higher sugar content.
Structure
The way a wine is built - its composition and proportions.
Supple
Refers to a wine that is yielding in flavour and readily accessible to drink.
Sur Lie
French term referring to wine that is left on the lees. 

T
Tannin
A natural component found to varying degrees in the skins, pips, stalks and stems of grapes.  This is most prominent in red wines, where it creates a dry, puckering sensation.
Tart
Sharp sensation on the tongue from too much acidity or tannin.
Terroir
French term used to refer to the combination of soil, climate, and geographical position which a vine produces grapes. All these factors affect the eventual character of the wine.

V
Varietal
A cultivated vine-type (grape) that produces its own characteristic wine.
Viniculture
Term, which covers the entire process of winemaking from beginning to end.
Viticulture
The science of growing grapes.
Volatile Acidity
Smells of acetic acid and/or ethyl acetate, quite disagreeable when excessive though a tiny amount may enhance aromas.

W
Weighty
Strong, powerful, full-bodied, forceful.
Whole-bunch fermentation
Occasionally used and the stems can assist in drainage but increased tannins from the stems can be problematic.
Wine of Origin
Legislation controls the division of South African winelands into official wards, districts and regions and the granting of estate status to the farms that want it. For a wine too claim origin the wine needs to be 100% from the area in which it claims to have been grown.

Y
Yeasty
A bready smell, sometimes detected in wines that have undergone secondary fermentation, such as Champagne; very appealing if not excessive.
Young
In simple wines signifies youthful freshness, in finer wines, refers to immaturity, wines as yet undeveloped.