Dining with Wine
Learning some of the basics about wine terms and other stuff
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Glossary of terms . . . . and miscellaneous wine stuff
Acetic Acid
All wines contain acetic acid, or vinegar, but usually the amount is quite small--
(from 0.03 percent to 0.06 percent), and is not perceptible to smell or taste.
Once the percentage goes above, a sweet-sour vinegary smell and taste is
evident and becomes the dominant flavor --- the wine is now bad!
Aftertaste
The taste or flavors that linger in the mouth after the wine is tasted.
The aftertaste or "finish" is the most important factor in judging a wine's character
and quality. Great wines have rich, long, complex aftertastes.
Balance
A wine has balance when its elements are harmonious and no single element dominates.
Bouquet
Describes the rich, complex aromas that a wine develops after several years of
bottle aging.
Cloudiness
Lack of clarity to the eye. This can be a warning signal of protein instability,
yeast spoilage or re-fermentation
Decanting
A process of separating the sediment from a wine before drinking
--- by carefully pouring
the wine slowly and carefully from its bottle into another container.
Dry
Having no perceptible taste of sugar.
Smoky
Usually an oak barrel byproduct, a smoky quality can add flavor and
aromatic complexity.
Soft
Describes wines low in acid or tannin, making for easy drinking.
Tannins
Are the astringent and bitter group of compounds found in the seeds and
skins of grapes.
It is what gives wine an agreeable slight "pucker" feeling and provides a great
aging potential to wine by slowing oxidation
--- which is why red wines improve with age.
"Miscellaneous wine stuff". . . .
Wine Glasses
Clear glass and a thin-rimmed bowl reduce the barriers between the wine lover
and the wine. The clearer the glass, the richer the wine's color appears.
The thinner the rim, the less the glass distracts from the wine as it enters
the mouth. The stem should be long enough so that the hand doesn't touch the bowl.
How many bottles of wine are needed for serving?
A general ratio is one 750ml bottle to three people enjoying wine in moderation.
What wines should be served first when entertaining?
The order in which wines are served is important:
A white wine before a red wine
A dry white wine before a sweet white wine
A light wine before a full-bodied wine
A simple wine before a complex wine
A young wine before an old wine
Wine storage -- how do different temperatures affect wine?
One of wine's enemies is extreme heat.
Temperatures greater than 70 degrees Fahrenheit will age wine more quickly,
and can "cook" wine until the fruit character becomes blunted, resulting in
flat aromas and flavors.
