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A silver, shallow cup used for tasting wine. Tasting flight Refers to a selection of wines, usually between three and eight glasses, but sometimes as many as fifty, presented for the purpose of sampling and comparison. T.B.A. An abbreviation for the German wine Trockenbeerenauslese. Tenuta Italian term for a wine estate Terroir
Fallen over: a wine that, at a relatively young age, has already gone past its peak (or optimal) drinking period and is rapidly declining in quality is said to have "fallen over". Fat: a wine that is full in body and has a sense of viscosity. [8] A wine with too much fat that is not balanced by acidity is said to be "flabby" [13] or "blowzy". [15]
Wine packaged in a bag usually made of flexible plastic and protected by a box, usually made of cardboard. The bag is sealed by a simple plastic tap. Brettanomyces A wine spoilage yeast that produces taints in wine commonly described as barnyard or band-aids. Brix/Balling A measurement of the dissolved sucrose level in a wine Brouillis
Judging color is the first step in tasting wine. There are five basic steps in tasting wine: color, swirl, smell, taste, and savor. [22] These are also known as the "five S" steps: see, swirl, sniff, sip, savor. During this process, a taster must look for clarity, varietal character, integration, expressiveness, complexity, and connectedness. [23]
A place where grape vines are grown for wine making purposes. Vintage The year in which a particular wine's grapes were harvested. When a vintage year is indicated on a label, it signifies that all the grapes used to make the wine in the bottle were harvested in that year. Viticulture The cultivation of grapes. Not to be confused with viniculture.
A common aroma associated with the grape variety Gewürztraminer is that of lychee fruit. In professional wine tasting, there is generally a distinction made between "aromas" and a wine's "bouquet" while in casual wine tasting these two terms are used interchangeably.
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Flavor lexicons have proven to be especially important in wine-tasting. Professional wine tasters use specific language to denote a wine's perceived flavors, aromas, and general characteristics as a way to sell the wine in the wide market. Researcher MaryAnne Drake and team sought to standardize the language surrounding cheddar cheese.