Age. Length of time a wine has existed, often taken as a sign of quality.
However, “old” wines are not always “good” wines.
Body. Term used to describe how the wine feels in the mouth. The feeling
is caused by dissolved solids in the wine. A wine may be “light-bodied”, or thin
as opposed to “heavy-bodied”, or thick.
Dry. Absence of fermentable sugar; opposite of sweet.
Crisp. A wine with refreshing acidity.
Aroma. The smell in a wine that comes from the grape flavor.
Boquet. Encompasses all smells found in a wine, including aromas from the grape
varietals and winemaking charateristics like oak or buttery flavors. Often referred to as the “nose” by wine judges.
Aftertaste. Relates to how long one can smell and feel the wine in the mouth after it is swallowed.
Common terminology is “short”, “lingering”, and “long”.
Table Wine. In the United States, any wine with less than 14% alcohol content.
Varietal Wine. Wine labeled for the variety of grape from which it was
predominantly or entirely made. Good examples would be Indiana “Seyval Blanc” and
California “Cabernet Sauvignon”.
Made and bottled by. Label statement on U.S. produced wine that indicates at
least 10% of the wine has been produced by the bottler.
Copyright © 1999, 2000, Purdue University, all rights reserved.
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