See: the seven types of corkscrewsįining - the addition of egg whites or gelatin (among other things) to clear the wine of unwanted particlesįinish - the impression of textures and flavors lingering in the mouth after swallowing wineįoxy - a term that describes the musty odor and flavor of wines made from Vitis labrusca, a common North American varietalįruity - a tasting term for wines that exhibit strong smells and flavors of fresh fruitįull-bodied - a wine high in alcohol and flavors, often described as “big.” Herbaceous to Must See sommelier courses in AmericaĬomplex - a wine exhibiting numerous odors, nuances, and flavorsĬork taint - undesirable aromas and flavors in wine often associated with wet cardboard or moldy basementsĬorked - a term that denotes a wine that has suffered cork taint (not wine with cork particles floating about)Ĭorkscrew - a device to remove a wine cork that includes a handle, worm, and lever. Chaptalization is illegal in some parts of the world and highly controlled in others.Ĭitric acid - one of the three predominate acids in wineĬlaret - the name the English use when referring to the red wines of BordeauxĬlosed - a term describing underdeveloped and young wines whose flavors are not exhibiting wellĬMS - the Court of Master Sommeliers. See cellaring wine.Ĭhaptalization - adding sugar to wine before or during fermentation to increase alcohol levels. (see “noble rot”)īouquet - a term that refers to the complex aromas in aged winesīreathing - exposing the wine to oxygen to improve its flavors (see “aeration”)īrettanomyces - a wine-spoiling yeast that produces barnyard, mousy, metallic, or bandaid-ish aromasīrilliant - a tasting note for wines that appear sparkling clearīrut - french term denoting dry champagnes or sparkling winesīung - the plug used to seal a wine barrelīunghole - the opening in a cask in which wine can be put in or taken outĬellar - a temperature and humidity controlled facility to store wine. Botrytis is largely responsible for the world’s finest dessert wines. See French wine regions.īotrytis - a beneficial mold that pierces the skin of grapes and causes dehydration, resulting in natural grape juice exceptionally high in sugar. Wine can be light, medium, or full-bodied.īordeaux - the area in Southwest France, considered one of the greatest wine-producing regions in the world. See wine regions of the world.Īroma - the smell of wine, especially young wine (different than “bouquet”)Īstringent - tasting term noting the harsh, bitter, and drying sensations in the mouth caused by high levels of tannin Balance to Bungholeīalance - a term for when the elements of wine – acids, sugars, tannins, and alcohol – come together in a harmonious wayīarrel - the oak container used for fermenting and aging wineīarrique - a 225-liter oak barrel used originally for storing and aging wines, originating in Bordeauxīitter - a taste sensation that is sensed on the back of the tongue and caused by tanninsīlend - a wine made from more than one grape varietalīody - a tactile sensation describing the weight and fullness of wine in the mouth. Acidity - the liveliness and crispness in wine that activates our salivary glandsĪeration - the deliberate addition of oxygen to round out and soften a wineĪging - holding wine in barrels, tanks, and bottles to advance them to a more desirable stateĪlcohol - ethanol ( ethyl alcohol), the product of fermentation of sugars by yeastĪppellation - a legally defined region known to produce fine wine.