The world of wine is imbued with a specific language that allows the different characteristics and nuances of a wine to be expressed. Understanding this vocabulary opens the doors to a richer and more in-depth tasting. Here is an exploration of key wine-related terms:
1. La Robe : The Wine Color
The “robe” refers to the color of the wine. We are talking about red, white or rosé. For red wines, we often use shades like ruby, garnet, or even purple.
2. Le Nez : The Nose
The “nose” refers to all the aromas that we perceive when smelling the wine. We can identify fruity, floral, spicy, woody, mineral notes, among others.
3. La Bouche : The mouth
The “mouth” refers to the sensations in the mouth of the wine. We evaluate in particular the texture (silky, velvety, tannic), the flavor (fruity, spicy, etc.) and the balance between acidity, tannins and sugar.
4. Le Tanin : Tannin
“Tannins” are compounds found in the skin, seeds and stems of grapes, as well as in the wood of the barrels. They give the wine its structure and its ability to age. A wine can be described as "tannic" if it has a feeling of astringency.
5. Minerality :
Although this term does not have a precise scientific definition in oenology, it is often used to describe wines that have aromas and flavors reminiscent of mineral elements such as flint or flint.
6. The balance :
A balanced wine is one where the different components (acidity, sugar, alcohol, tannins) are harmoniously integrated, without any excessively dominating the others.
7. La Longueur en Bouche : Length in the Mouth
“Length in the mouth” refers to the persistence of aromas and flavors after swallowing the wine. A wine with good length in the mouth leaves a lasting and pleasant impression.
8. Le Corps : The Body of Wine
The “body” of a wine refers to its mouthfeel, ranging from light to full-bodied. A light wine is often smoother on the palate, while a full-bodied wine is richer and more complex.
9. The finesse :
A “fine” wine is elegant and subtle on the palate, with well-integrated and balanced aromas and flavors.
10. Vin Souple : Soft Wine
A “supple” wine has soft, melted tannins, offering a silky mouthfeel. It is often pleasant to drink when young.
11. Vin Corsé : Full-bodied wine
A “full-bodied” wine is rich in tannins and structure. It has a more imposing mouthfeel and may require some aging to reach its full potential.
Conclusion: Explore the World of Wine with Confidence
With these terms in hand, you are ready to explore the fascinating world of wine with a thorough understanding. Do not hesitate to use them during your tastings to describe and fully appreciate the wines you discover.
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