Good wine makes a meal more special. It can also make a celebration more meaningful. Or for those who enjoy drinking their wine alone or with a small group, a glass can bring pleasure after a long day. Adam Richard Seger, farm-to-bar pioneer and accredited Advanced Sommelier from The Court of Master Sommeliers, shares five important terms for wine lovers.
A wine’s body is a product of fermentation. This means that the amount of sugar and yeast produces the alcohol. This could also mean the weight of the wine in a taster’s palate. Wine with higher alcohol or sugar might have a fuller body. When looking for wine, one can describe what they like as light, medium, or full-bodied.
This is a French word for describing the natural factors involved in producing wine, such as soil quality, climate, the slope of the vineyard, topography, and the vine’s age. Adam Richard Seger shares that more flavorful wines usually come from steeper slopes, rougher soil, and older vines.
There is a taste and a sensation that settles in the mouth after drinking wine. Finish can be classified as sweet, tart, bitter, smoky, and many others. When looking for wine, it might be helpful to note the finish to describe it to the sommelier. Being familiar with other finishes will also allow wine lovers to explore more types of the drink.
Adam Richard Seger explains that the color in red wines comes from tannin or the bitter skin. Tannins settle with age, and the wine becomes softer, or more decant after or more years. For wine tastings, tannins matter as they can encompass the dryness and bitterness of the wine. However, this term is more common with red wine.
This is the term used for a particular year when the wine was harvested and produced. For the white wines, the color becomes darker and becomes less bright in flavor as the years pass. Meanwhile, red wines get lighter and milder through the years.