Know your Brix from your lees? The world of wine is full of acronyms, technical-jargon and obscure descriptive phrases. At times, it can feel like a completely new language!
So here's our little guide to some of those terms, from production to tasting …to help you navigate the vineyard, the winery, and the glass with confidence.
Production & Equipment Terms
Terroir
This is a French term that describes the specific environmental and geographical conditions that influence the grape growing environment, and therefore the style of wine produced.
Brix
A measurement of sugar content in grapes, grape juice or fermenting wine. This is used to estimate the ripeness of grapes on the vine and determining potential alcohol of the final wine.
Must
Freshly pressed grape juice that includes skins, stalks and seeds. This is the pre-fermentation base of a wine.
DO (Dissolved Oxygen)
The amount of oxygen in the wine, measured at bottling. Too much can cause premature ageing, too little can negatively affect the flavour of the wine.
Malolactic Fermentation (MLF)
This is the process of converting malic acid into lactic acid in the wine during the fermentation process. This results in a smoother, more buttery taste.
Lees
A sediment of dead yeast cells. Some producers leave wine in contact with the the lees for an extended period of time, enhancing texture and flavour.
Crossflow Filtration
A modern technique used to clarify and filter wine, which enhances its stability and quality.
CIP (Clean-In-Place)
Automated cleaning of tanks, pipes, and equipment used in winemaking, without disassembly. This ensures uniform cleaning, reduces costs and the risk of contamination, and improves productivity.
Tasting & Sensory Terms
Body
How full or heavy the wine feels on your palate, described from light-bodied to full-bodied.
Tannins
Compounds from grape skins, seeds, or oak. These give structure to a wine and can often feel like a roughness or 'cotton wool' feeling in your mouth.
Acidity
All wines have some acidity. This is the crisp, refreshing sensation that balances sweetness. If you feel like your mouth is really watering when you take a sip, you are probably drinking a wine that is high in acidity!
Legs/Tears
Long drips that form on the side of a glass; contrary to popular belief, this does not directly correlate with the quality of a wine! It more accurately indicates the alcohol content of a wine - more pronounced, more alcohol.
Finish
The aftertaste left on your palate after swallowing the wine. Typically, the longer the positive flavours remain in your mouth, the higher the quality of the wine.
Funky
The descriptor 'funky' is often used to describe unconventional notes in the aroma of a wine. Think rustic, barnyard-y types of smells.
Corked
A corked wine refers to wine that has been affected by TCA (2,4,6-trichloroanisole), which can be present in a small number of corks. This results negative aromas and flavors, often described as musty or similar to the smell of wet cardboard.
Pét-Nat
This term is short for the French 'Pétillant Naturel', which is a type of sparkling wine made by an ancient method where the fermentation is completed within the bottle, which can result in some interesting, rustic characteristics. It’s often a bit cloudy.
Understanding a few key terms can make the world of wine feel far more approachable. With this vocabulary in your back pocket, you can explore bottles, tastings and conversations with a little more clarity and a lot more enjoyment. Cheers to learning as you go!
