Wine is one of the world’s most beloved beverages, but it can also be one of the most intimidating. The language used to describe wine is often complex and filled with jargon that can leave even the most enthusiastic novice feeling overwhelmed. But fear not! This guide is here to break down some of the most common (and not-so-common) wine terms into easy-to-understand language, helping you feel more confident in your wine journey.
1. Terroir
What it means: terroir (pronounced “Ter-wahr”) is a french term that refers to the unique combination of factors that influence the characteristics of wine, including the climate, soil, topography, and even local traditions. Essentially, terroir is the “Sense of place” that makes a wine from one region taste different from a wine produced elsewhere, even with the same grape variety.
Why it’s important: understanding terroir helps explain why wines from different regions can have distinct flavors and aromas. For example, a pinot noir from burgundy, france, will taste different from one grown in oregon, usa, even though they are made from the same grape. This concept is key to appreciating the diversity and complexity of wines around the world.
Common misconception: some people mistakenly believe that terroir is only about the soil. While soil is a significant factor, terroir encompasses much more, including microclimates, vineyard orientation, and local farming practices.
2. Tannin
What it means: tannins are naturally occurring compounds found in grape skins, seeds, and stems, as well as in oak barrels used for aging wine. They are responsible for the astringent, mouth-drying sensation you get when drinking certain red wines.
Why it’s important: tannins play a crucial role in the structure and aging potential of wine. Wines high in tannins, like cabernet sauvignon, can often age for many years, softening and developing more complex flavors over time. Understanding tannins can help you choose wines that match your taste preferences and food pairings.
Pro tip: if you’re new to wine, you might find highly tannic wines too intense. In that case, start with red wines that have softer tannins, like pinot noir or merlot, to ease into the experience.
3. Malolactic fermentation (mlf)
What it means: malolactic fermentation is a secondary fermentation process where sharp malic acid (think green apples) in the wine is converted into softer lactic acid (think milk). This process can occur naturally or be induced by the winemaker.
Why it’s important: mlf is responsible for giving certain wines a creamy, buttery texture and flavor, particularly noticeable in some chardonnays. It can also make red wines taste rounder and smoother. Understanding mlf can help you identify and appreciate these textural and flavor differences in wine.
Interesting fact: not all wines undergo malolactic fermentation. For example, most crisp and zesty white wines like sauvignon blanc avoid this process to maintain their bright acidity.
4. Body
What it means: the body of a wine refers to its weight or fullness on the palate, often described as light, medium, or full-bodied. The body is influenced by factors like alcohol content, tannins, glycerol (a byproduct of fermentation), and the wine’s overall texture.
Why it’s important: knowing the body of a wine can help you match it with food. For example, a light-bodied wine like a riesling pairs well with delicate dishes, while a full-bodied wine like a syrah can stand up to hearty, rich foods.
Quick tip: if you’re unsure about the body of a wine, check the alcohol content. Higher alcohol wines (14% abv and above) tend to be fuller-bodied, while lower alcohol wines (around 11-12% abv) are usually lighter.
5. Minerality
What it means: minerality is a term used to describe certain non-fruit flavors and aromas in wine, such as wet stone, chalk, flint, or even saline. It’s often associated with wines from regions with specific soil types, like the limestone-rich vineyards of chablis in france.
Why it’s important: minerality adds complexity to wine and can be a key characteristic of certain terroirs. Wines with pronounced minerality, like a chablis or a riesling from the mosel valley, often have a refreshing, crisp profile that pairs well with a variety of foods.
Common debate: there’s ongoing debate among experts about whether minerality comes directly from the soil or if it’s a result of other factors like acidity and the wine-making process. Regardless, it’s a useful term for describing certain flavor profiles in wine.
6. Decanting
What it means: decanting is the process of pouring wine from its bottle into another container, usually a decanter, before serving. The main reasons for decanting are to separate the wine from any sediment and to aerate the wine, allowing it to open up and reveal more aromas and flavors.
Why it’s important: decanting can enhance your wine-drinking experience, especially with older red wines or young, tannic wines that benefit from exposure to air. However, not all wines need to be decanted; for example, most white wines and light-bodied reds like pinot noir are usually fine straight from the bottle.
Pro tip: if you don’t have a decanter, you can use any clean glass container or even pour the wine into a glass and swirl it vigorously to achieve a similar effect.
7. Corked wine
What it means: a wine is considered “Corked” when it has been contaminated by a chemical compound called tca (2,4,6-trichloroanisole), which can occur when natural cork interacts with chlorine-based cleaning products or certain fungi. Corked wine has a musty, damp smell, reminiscent of wet cardboard or a moldy basement.
Why it’s important: corked wine is a flaw, not to be confused with other off-flavors or the wine simply not being to your taste. If you encounter a corked bottle, it’s perfectly acceptable to return it or ask for a replacement.
Interesting stat: it’s estimated that around 1-3% of wines sealed with natural cork are affected by cork taint, which has led to the increased popularity of alternative closures like screw caps and synthetic corks.
8. Sommelier
What it means: a sommelier (pronounced “Soh-mel-yay”) is a trained and knowledgeable wine professional, typically working in fine dining restaurants. Sommeliers are experts in wine and food pairings and can help guide your wine selection based on your preferences and the dishes you’re ordering.
Why it’s important: understanding the role of a sommelier can enhance your dining experience. Don’t be afraid to ask for their recommendations—they are there to help you discover new wines and make the most of your meal.
Fun fact: the court of master sommeliers is one of the most prestigious organizations for sommeliers, with only 269 individuals worldwide having earned the title of master sommelier as of 2023 .
9. Legs (or tears)
What it means: legs, or tears, refer to the streaks that form on the inside of a wine glass after swirling. They are caused by the alcohol and glycerol in the wine, which evaporate and condense, creating these visible streaks.
Why it’s important: while some people think that more pronounced legs indicate a better wine, they actually don’t reveal much about the quality. Legs can, however, give you an idea of the wine’s alcohol content—wines with higher alcohol content tend to have more noticeable legs.
Common misconception: legs are not an indication of sweetness. Both dry and sweet wines can have pronounced legs, depending on their alcohol content.
10. Blind tasting
What it means: blind tasting is the practice of tasting wine without knowing its identity, often by covering the bottle or using a numbered label. This method removes any preconceived notions based on the wine’s label, price, or reputation, allowing for an unbiased assessment of its qualities.
Why it’s important: blind tasting is a great way to sharpen your palate and challenge your assumptions about wine. It can also be a fun and educational activity for wine lovers of all levels.
Pro tip: if you’re hosting a blind tasting, consider including a mix of familiar wines and something completely new to keep things interesting and expand your tasting horizons.
Conclusion
Wine jargon can be daunting, but with a little knowledge, you can navigate the world of wine with confidence. Whether you’re deciphering a wine list at a restaurant or discussing your preferences with friends, understanding these key terms will help you make more informed choices and deepen your appreciation of this timeless beverage.
So the next time you pick up a glass of wine, remember—you’re not just enjoying a drink, you’re participating in a centuries-old tradition full of rich flavors, intriguing stories, and, yes, a bit of jargon. Cheers to that!