Beginners guide
Wine Terminology
Wine can be an intimidating subject for many, especially when it comes to understanding the terminology. Whether you’re a casual sipper or an inspiring connoisseur, knowing the right terms can enhance your wine experience and impress the very best.
In this guide, we’ll break down some of the most common wine terms including some very basic terms such as varietal, body and finish. We will explore the acidity, tannin, oaked vs unoaked and sweet vs dry terms. Then lastly, we will explore the terroir and fermentation process. In hopes of making it easier for you to navigate the world of wine with confidence.
Varietal
The term “varietal” refers to the type of grape used to make a wine. For example, Chardonnay, Merlot and Pinot Noir are all varietals. Knowing the varietal gives you a clue about the wine’s
flavour profile, as each grape has its own characteristics. For Instance, the Sauvignon Blanc varietal is often crisp and zesty, while a Syrah tends to be bold and spicy.
Body
The “body” of a wine describes its weight or fullness in your mouth. Wines can be light-bodied, medium-bodied or full-bodied. A light-bodied wine like Pinot Grigio feels lighter on the
palate, you could say almost like water. On the other hand, a full-bodied wine, like Cabernet Sauvignon, has a much richer and robust texture, similar to cream.
Tannin
Tannins are natural compounds found in grape skins, seeds and stems. They contribute to the structure and mouthfeel of a wine, often providing a drying sensation on the palate. Red wine typically
have more tannins than white wines because they are fermented with the grape skins. Tannins can add complexity and ageing potential to a wine, as seen in bold reds like Cabernet Sauvignon and Syrah.
Acidity
Acidity refers to the level of tartness or freshness in a wine. It plays a crucial role in balancing flavours and giving the wine its refreshing quality, Wines with higher acidity such as Sauvignon Blanc or Riesling,
taste crisp and zesty, Acidity also helps wines pair well with foods, as it can cut through richness and enhance flavours.
Finish
The “finish” of a wine is the lingering taste you experience after swallowing. A wine with a long finish has flavours that persist on the palate while a wine with a short finish fades quickly. The finish can reveal the quality
and complexity of a wine. High-quality wines often have a smoot, lingering finish while simpler wines may have a much shorter finish.
Wine Scales
Dry vs Sweet
These terms describe the level of sweetness in a wine. A “dry” style wine has little to no residual sugar, making it taste less sweet. Most red wines and many white wines fall into this category. On the other hand, a “Sweet” wine has higher residual sugar, giving it a noticeable sweet taste, like Moscato and Port.
Oaked vs Unoaked
Wines can be aged in oak barrels or stainless steel tanks. “Oaked” wines have been aged in oak barrels, which can impart flavours like vanilla, spice or toasts. Chardonnay is a common example of a wine that can be oaked. “Unoaked” wines on the other hand are aged in stainless steel tanks, resulting in much fresher, more fruit-forward flavours.
Mastering wine terminology doesn't have to be daunting. By familiarising yourself with these key terms, you’ll be well on your way to understanding and enjoying wine at a deeper level. Whether you're exploring new wines, attending tastings, or simply enjoying a glass at home, this guide will help you speak the language of wine with confidence.
Terroir
“Terroir” is a French term that refers to the unique environment where the grapes are grown, including factors like soil, climate and topography. Terroir influences the flavour and character of the wine, making wines from different regions distinct.
For example, Pinot Noir from Central Otago in NZ has very different characteristics from one made in Burgundy, France which is due to the differences in terroir.
Fermented
Fermentation is the chemical process that occurs when yeast converts the sugars in grape juice into alcohol and carbon dioxide. This is the core process that turns grape juice into wine. The duration and method of fermentation can significantly impact the flavour, aroma and alcohol content of the wine.
