A little wine language

Words can help describe what you notice. You don’t need to know them all to enjoy a glass.

Vintage

The year the grapes were harvested. It is not necessarily the year the wine was bottled or released.

Different growing seasons can produce different expressions of the same wine.

Appellation

A defined geographic origin for a wine. Rules vary by country and region; some also specify grapes or production methods. An American Viticultural Area (AVA) is a defined U.S. grape-growing region.

Use place as a clue to explore, not a promise that you will like every bottle from there.

Varietal

A wine described by a grape variety, such as Cabernet Sauvignon, Riesling, or Pinot Grigio. A varietal label does not always mean the bottle contains only that grape; labeling rules differ.

The grape gives you a starting point. Place, vintage, and winemaking can change the experience.

Dry

Little to no sugar remains after fermentation, when yeast converts grape sugar into alcohol. Dry does not mean lacking fruit flavor, and it is not the same as the drying feeling of tannin.

A dry wine can taste vividly of blackberry, peach, or other fruit without being sweet.

Sweet

Sweetness describes the taste of sugar in a wine. Fruit aromas alone do not establish how much sugar remains; acidity and other features also shape the impression.

Enjoying sweetness is a preference, not a beginner’s mistake.

Acid / acidity

A natural part of wine that contributes tartness and freshness and can make your mouth water. It is not a flaw simply because you notice it.

Try noticing how the wine feels with a bite of food as well as on its own.

Tannin

Compounds from sources such as grape skins, seeds, and oak that can create a drying or gripping sensation in the mouth. That sensation is different from a wine being dry, which concerns sugar.

Think of the grip of strongly brewed tea. Tannin can be prominent or gentle; neither guarantees your preference.

Body

The impression of weight or fullness a wine has in your mouth. Light-, medium-, and full-bodied are useful descriptions, not quality rankings.

A wine can feel light and still have plenty of flavor.