• Wine is fermented grape juice.

Though, it can also be made from berries, fruits etc, most of the wine is made from grapes. And no matter what the wine is made from, there must be fermentation, which means, that sugar is converted into alcohol.

• If the amount of alcohol is relatively low, the result is wine. If it is high, the result is a "distilled liquor," something like gin or vodka

There are red wines, white wines and Rosé wines.

• Red wine is made from the must (pulp) of red or black grapes that undergo fermentation together with the grape skins, while white wine is usually made by fermenting only the juice pressed from white grapes, but can also be made from must extracted from red grapes with minimal contact with the grapes' skins. Rosé wines are made from red grapes where the juice is allowed to stay in contact with the dark skins long enough to pick up a pinkish color, but little of the tannins contained in the skins.

Wines might be "fortified," "sparkling," or "table."

In fortified wines, brandy is added to make the alcohol content higher (around 14 to 30 percent).

Wines are termed still or sparkling depending upon the amount of CO2 they contain. The carbon dioxide may be formed naturally during fermentation or may be added artificially.

Both table and sparkling wines tend to have alcohol contents between 7 and 14 percent.

Spain is a hot, dry, mountainous country with more vineyard land than any other country in the world. It ranks third in the world in wine production, after France and Italy.
Spanish wine has awakened from a long period of dormancy and underachievement. Spain is now one of the wine world’s most vivid area. For decades, only Spain’s most famous red wine region, Rioja, and the classic fortified wine region, Sherry, had an international reputation for fine wines. Now, many other wine regions in Spain are are starting to produce good wines. Besides Rioja, the following regions are an important part of the wine quality picture in Spain today:

• Ribera del Duero: now famous for its high quality red wines, has helped to ignite world interest in Spanish wines.
• Priorato, mountainous and inaccessible, and one of the world’s hot new regions for red wine, is north of the city of Tarragona, in northeast Spain.
• Penedés is a large producer of both red and white wines, as well as being famous for its sparkling wines, known as Cava.
• The Rías Baixas region of Galicia is gaining acclaim for its exciting white wine, Albariño.
• Navarra, an area long known for its dry rosé wines, is an increasingly strong red wine region.
• Toro is quickly emerging as one of Spain’s best red wine regions.
• Rueda is known for well-made, inexpensive white wines.

Classifications
Denominaciónes de Origen (DO) and a higher classification, Denominaciónes deOrigen Calificada (DOC), the latter created in 1991. So far, Rioja and Prioratoare the only two regions that have been awarded the DOC (also known asDOCa). Wines that do not qualify as DO fall into the table wine category Vinode la Tierra (equivalent to the French Vins de Pays).

Rioja

Rioja, in north-central Spain, has historically been the country’s major red wine region (even if today Ribera del Duero and Priorato are catching up — fast!). Three-quarters of Rioja’s wine is red, 15 percent rosado
(rosé), and 10 percent white.
The principal grape in Rioja is Tempranillo, Spain’s greatest red variety. But regulations permit another three varieties for reds — Garnacha (Grenache), Graciano (Carignan), and Mazuelo — and red Rioja wine is typically a blend of two or more varieties. Regulations aside, some producers now also use Cabernet Sauvignon in their red Rioja.

The Rioja region has three districts: the cooler, Atlantic-influenced Rioja Alavesa and Rioja Alta areas and the warmer Rioja Baja zone. Most of the best Riojas are made from grapes in the two cooler districts, but some Riojas are blended from grapes of all three districts.

Traditional production for red Rioja wine involved many years of aging in small barrels of American oak before release, which created pale, gentle, sometimes tired (but lovely) wines that lacked fruitiness. The trend has been to replace some of the oak aging with bottle aging, resulting in wines that taste much fresher. Another trend, among more progressive winemakers, is to use barrels made of French oak along with barrels of American oak — which has traditionally given Rioja its characteristic vanilla aroma.
Regardless of style, red Rioja wines have several faces according to how long they age before being released from the winery. Some wines receive no oak aging at all and are released young. Some wines age (in oak and in bottle) for two years at the winery and are labeled crianza; these wines are still fresh and fruity in style. Other wines age for three years and carry the designation reserva. The finest wines age for five years or longer, earning the status of gran reserva. These terms appear on the labels — if not on the front label,
then on a rear label which is the seal of authenticity for Rioja wines.

• The following Rioja producers are particularly consistent in quality for their red wines:
• CVNE (Compañía Vinícola del Norte de España), commonly referred to as CUNE
• Bodegas Muga
• R. Lopez de Heredia
• La Rioja Alta
• Marqués de Murrieta Ygay
• Marqués de Riscal

Most white Riojas these days are merely fresh, neutral, inoffensive wines, but Marqués de Murrieta and R. Lopez de Heredia still make a traditional white Rioja, golden-colored and oak-aged, from a blend of local white grape varieties, predominantly Viura. We find both of these traditional whites fascinating: flavorful, voluptuous, with attractive traces of oxidation, and capable of aging. They’re not everybody’s cup of tea, true, but the wines sure have character! They have so much presence that they can accompany foods normally associated with red wine, as well as traditional Spanish food, such as paella or seafood.

Ribera del Duero


Ribera del Duero, two hours north of Madrid by auto, is one of Spain’s most dynamic wine regions. Perhaps nowhere else in the world does the Tempranillo grape variety reach such heights, making wines with body, deep color, and finesse. For many years, one producer, the legendary Vega Sicilia, dominated the Ribera del Duero area. In fact, Spain’s single most famous great wine is Vega Sicilia’s Unico (Tempranillo, with 20 percent Cabernet Sauvignon) — an intense, concentrated, tannic red wine with enormous longevity; it ages for ten years in casks and then sometimes ages further in the bottle before it’s released. Unico is available mainly in top Spanish restaurants.
Vega Sicilia is no longer the only renowned red wine in Ribera del Duero. Alejandro Fernández’s Pesquera, entirely Tempranillo, has earned high praise over the past 15 years. Pesquera is a big, rich, oaky, tannic wine with intense fruit character. Three other fine producers of Ribera del Duero are Bodegas Mauro, Viña Pedrosa, and Bodegas Téofilo Reyes, who all make red wines that rival Pesquera.

Priorato
Back in the twelfth century, monks founded a monastery (or “priory”) in the harsh, inaccessible Sierra de Montsant Mountains, about 100 miles southwest of Barcelona in the Catalonia region, and planted vines on the steep hillsides. As time passed, the monastery closed, and the vineyards were abandoned
because life was simply too difficult in this area (which in time became known as Priorat, or Priorato).
Cut to the twentieth century — in fact about 25 short years ago. Enterprising winemakers, among them Alvaro Palacios, rediscovered the area and decided that conditions are ideal for making powerful red wines, especially from old vines planted by locals early in the twentieth century. No Spanish wine region has been in the spotlight lately more than Priorato. And yet Priorato hasn’t become a tourist destination, because it’s so inaccessible. The region’s volcanic soil, composed mainly of slate and schist, is so infertile that not much other than grapes can grow there. The climate is harshly continental: very hot, dry summers and very cold winters. The steep slopes must be terraced; many vineyards can be worked only by hand. And grape
yields are very low. Amazingly rich, powerful red wines — made primarily from Garnacha and Carignan, two of Spain’s native varieties — have emerged from this harsh landscape. Many are as rugged as the land, with high tannin and alcohol; some wines are so high in alcohol that they have an almost Port-like sweetness.
Because winemaking in Priorato isn’t cost-effective, to say the least, and the quantities of each wine are so small, the wines are necessarily quite expensive.
Priorat reds to look for include Clos Mogador, Clos Erasmus, Alvaro Palacios, Clos Martinet, l’Hermita, Morlanda, Mas d’En Gil, and Pasanau.

Five other Spanish regions to watch

Penedés
The Penedés wine region is in Catalonia, south of Barcelona. It’s the home of most Spanish sparkling wines, known as Cava. Any discussion of Penedés’ still wines must begin with Torres, one of the world’s great family-owned wineries. Around 1970, Miguel Torres pioneered the making of wines in Spain from French varieties, such as Cabernet Sauvignon and Chardonnay, along with local grapes, such as Tempranillo and Garnacha.
All the Torres wines are clean and well made. They start the red Sangre de Toro (Garnacha–Carignan) and Coronas (Tempranillo–Cabernet Sauvignon) and the white Viña Sol. The top-of-the-line Mas La Plana Black Label, a powerful yet elegant Cabernet Sauvignon.
Freixenet, the leading Cava producer, is now also in the still wine business. Its wines include the inexpensive René Barbier brand varietals and two fascinating wines from Segura Viudas (a Cava brand owned by Freixenet). Creu de Lavit is a subtle but complex white that’s all Xarel-lo, a native grape used mainly for Cava production. The red Mas d’Aranyo is mainly Tempranillo.

Rías Baixas
Galicia, in northwest Spain next to the Atlantic Ocean and Portugal, was not a province known for its wine. But from a small area called Rías Baixas, tucked away in the southern part of Galicia, an exciting, new white wine has emerged — Albariño, made from the Albariño grape variety. Rías Baixas is, in fact, one of the world’s hottest white wine regions. We use “hot” to mean “in demand,” not to describe the climate, because Rías Baixas is cool and damp a good part of the year, and verdant year-round. This region now boasts about 200 wineries, compared to only 60 just a decade ago. Modern winemaking, the cool climate, and low-yielding vines have combined to make Albariño wines a huge success. This white wine is very lively, (mainly) unoaked, with vivid, floral aromas and flavors reminiscent of apricots, white peaches, pears, and
green apples. It’s a perfect match with seafood and fish. The Albariño grape — known as Alvarinho in northern Portugal (south of Rías Baixas) — makes wines that are fairly high in acidity, which makes them fine apéritif wines.
Albariños to look for include Bodega Morgadío, Lusco, Bodegas Martin Codax, Fillaboa, Pazo de Señorans, Pazo San Mauro, Pazo de Barrantes, and Vionta.

Navarra
Once upon a time, the word Navarra conjured up images of inexpensive, easydrinking dry rosé wines (or, to the more adventurous, memories of running the bulls in Pamplona, Navarra’s capital city). Today, Navarra, just northeast of Rioja, is known for its red wines, which are similar to, but somewhat less expensive than, the more famous wines of Rioja.
Many Navarra reds rely on Tempranillo, along with Garnacha, but you can also find Cabernet Sauvignon, Merlot, and various blends of all four varieties in the innovative Navarra region. Look for the wines of the following three Navarra producers: Bodegas Julian Chivite, Bodegas Guelbenzu, and Bodegas Magana.

El Toro
The Toro region in northwest Spain, west of Ribera del Duero, made wines in the Middle Ages that were quite famous in Spain. But it’s a hot, arid area with poor soil, so winemaking was practically abandoned there for centuries.
In Spain’s current wine boom, Toro has been rediscovered. Winemakers have determined that the climate and soil are actually ideal for making powerful,
tannic red wines — mainly from the Tempranillo variety — which rival the wines of Toro’s neighbors in Ribera del Duero. Toro producers to buy include Bodegas Fariña, Vega Sauco, Estancia Piedra, Bodegas y Viñas Dos Victorias, Gil Luna, and Dehesa La Granja (owned by Pesquera’s Alejandro Fernandez).

Rueda
The Rueda region, west of Ribera del Duero, produces one of Spain’s best white wines from the Verdejo grape. The wine is clean, fresh and has good fruit character. The Rioja producer Marquis de Riscal makes one of the leading and most available examples.

• Decoding Spanish wine labels
• 
• Blanco: White
• Bodega: Winery
• Cosecha or Vendimia: The vintage year
• Crianza: For red wines, this means that the wine has aged for two years
• with at least six months in oak; for white and rosé wines, crianza means that the wines aged
• for a year with at least six months in oak. (Some regions have stricter standards.)
• Gran reserva: Wines produced only in exceptional vintages; red wines must age at least five
• years, including a minimum of two years in oak; white gran reservas must age at least four years
• before release, including six months in oak.
• Reserva: Wines produced in the better vintages; red reservas must age a minimum of three
• years, including one year in oak; white reservas must age for two years, including six months
• in oak.
• Tinto : Red

1. LOOK

• Is it clear or dull? This can tell you if the wine has a fault or not
• What colour is it?
  White wines: white-lemon-gold
  Red Wines: purple, ruby, tawny
  Rose Wines: pink-orange
• Compare the colour at the centre of the glass (core) with the colour at the rim

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• Does it smell clean or unclean?
  This can tell you if the wine is corked or not. If corked, it will have a musty smell.
  
  
• Does it smell weak or pronounced?
  This can tell you about the wine's origin. The more intense the nose, the more likely that the grapes were grown in a hot climate and the level of sugar and therefore alcohol is higher.
  
  
• What does it smell of?
  Fruity, Savoury, Dairy, Nutty, Spicy, Mineral, Sugary, Woody, Floral, Herbal.

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• Can you taste the sweetness?
  Sweetness is tasted at the tip of the tongue. It tastes sugary. It comes from the sugar in ripe grapes that is left after fermentation has finished. Is the wine dry, medium or sweet?
  
  
• Can you taste the acidity?
  Acidity is tasted on the sides of the tongue and tastes like lemons. It occurs naturally in grapes and is important to balance sweetness. White wines have more acidity than red wines. Does the wine have low, medium or high levels of acidity?
  
  
• Can you taste the tannin?
  Tannin is tasted at the back of the tongue and tastes bitter like a strong cup of tea that makes your mouth fur up. It also has the sensation of an underripe or green banana. Tannin comes from the skins of the grapes and from oak ageing. It is mainly found in red wines.
  What flavours can you taste? Fruity, Savoury, Dairy, Nutty, Spicy, Mineral, Sugary, Woody, Floral, Herbal
  
  
• Are the flavours weak or pronounced?
  
  
• Can you feel the alcohol?
  Alcohol is sensed at the back of the throat and gives a warming sensation. The higher the level of sugar in the grapes before fermentation, the higher potential alcohol the wine will have, i.e. hotter countries tend to produce wines higher in alcohol.
  Are there low, medium or high levels of alcohol? You can also see this from the 'legs' left on the sides of the glass. This is also an indication of sweetness.
  
  
• How 'long' is the wine?
  This is a term that describes the length of time you can taste the wine once you have swallowed (or spat it out!). Is the length, short, medium or long? It gives an indication of quality. The longer the length, the higher the quality.

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acetic: Wines, no matter how well made, contain quantities of acetic acidity that have a vinegary smell. If there is an excessive amount of acetic acidity, the wine will have a vinegary smell and be a flawed, acetic wine.

acidic: Wines need natural acidity to taste fresh and lively, but an excess of acidity results in an acidic wine that is tart and sour.

acidity: The acidity level in a wine is critical to its enjoyment and livelihood. The natural acids that appear in wine are citric, tartaric, malic, and lactic. Wines from hot years tend to be lower in acidity, whereas wines from cool, rainy years tend to be high in acidity. Acidity in a wine can preserve the wine's freshness and keep the wine lively, but too much acidity, which masks the wines flavors and compresses its texture, is a flaw.

aftertaste: As the term suggests, the taste left in the mouth when one swallows is the aftertaste. This word is a synonym for length or finish. The longer the aftertaste lingers in the mouth (assuming it is a pleasant taste), the finer the quality of the wine.

aggressive: Aggressive is usually applied to wines that are either high in acidity or have harsh tannins, or both.

angular: Angular wines are wines that lack roundness, generosity, and depth. Wine from poor vintages or wines that are too acidic are often described as being angular.

aroma: Aroma is the smell of a young wine before it has had sufficient time to develop nuances of smell that are then called its bouquet. The word aroma is commonly used to mean the smell of a relatively young, unevolved wine.

astringent: Wines that are astringent are not necessarily bad or good wines. Astringent wines are harsh and coarse to taste, either because they are too young and tannic and just need time to develop, or because they are not well made. The level of tannins (if it is harsh) in a wine contributes to its degree of astringence.

austere: Wines that are austere are generally not terribly pleasant wines to drink. An austere wine is a hard, rather dry wine that lacks richness and generosity. However, young Rhônes are not as austere as young Bordeaux.

backward: An adjective used to describe (1) a young largely unevolved, closed, and undrinkable wine, (2) a wine that is not ready to drink, or (3) a wine that simply refuses to release its charms and personality.

balance: One of the most desired traits in a wine is good balance, where the concentration of fruit, level of tannins, and acidity are in total harmony. Balanced wines are symmetrical and tend to age gracefully.

barnyard: An unclean, farmyard, fecal aroma that is imparted to a wine because of unclean barrels or unsanitary winemaking facilities.

berrylike: As this descriptive term implies, most red wines have an intense berry fruit character that can suggest blackberries, raspberries, black cherries, mulberries, or even strawberries and cranberries.

big: A big wine is a large-framed, full-bodied wine with an intense and concentrated feel on the palate. Most red Rhône wines are big wines.

blackcurrant: A pronounced smell of blackcurrant fruit is commonly associated with certain Rhône wines. It can vary in intensity from faint to very deep and rich.

body: Body is the weight and fullness of a wine that can be sensed as it crosses the palate. full-bodied wines tend to have a lot of alcohol, concentration, and glycerin.

Botrytis cinerea: The fungus that attacks the grape skins under specific climatic conditions (usually alternating periods of moisture and sunny weather). It causes the grape to become superconcentrated because it causes a natural dehydration. Botrytis cinerea is essential for the great sweet white wines of Barsac and Sauternes. It rarely occurs in the Rhône Valley because of the dry, constant sunshine and gusty winds.

bouquet: As a wine's aroma becomes more developed from bottle aging, the aroma is transformed into a bouquet that is hopefully more than just the smell of the grape.

brawny: A hefty, muscular, full-bodied wine with plenty of weight and flavor, although not always the most elegant or refined sort of wine.

briery: I think of California Zinfandel when the term briery comes into play, denoting that the wine is aggressive and rather spicy.

brilliant: Brilliant relates to the color of the wine. A brilliant wine is one that s clear, with no haze or cloudiness to the color.

browning: As red wines age, their color changes from ruby/purple to dark ruby, to medium ruby, to ruby with an amber edge, to ruby with a brown edge. When a wine is browning it is usually fully mature and not likely to get better.


carbonic maceration: This vinification method is used to make soft, fruity, very accessible wines. Whole clusters of grapes are put into a vat that is then filled with carbonic gas. This system is used when fruit is to be emphasized in the final wine in contrast to structure and tannin.

cedar: Rhône reds can have a bouquet that suggests either faintly or overtly the smell of cedarwood. It is a complex aspect of the bouquet.

chewy: If a wine has a rather dense, viscous texture from a high glycerin content, it is often referred to as being chewy. High-extract wines from great vintages can often be chewy, largely because they have higher alcohol hence high levels of glycerin, which imparts a fleshy mouthfeel.

closed: The term closed is used to denote that the wine is not showing its potential, which remains locked in because it is too young. Young wines often close up about 12-18 months after bottling, and depending on the vintage and storage conditions, remain in such a state for several years to more than a decade.

complex: One of the most subjective descriptive terms used, a complex wine is a wine that the taster never gets bored with and finds interesting to drink. Complex wines tend to have a variety of subtle scents and flavors that hold one's interest in the wine.

concentrated: Fine wines, whether they are light-, medium-, or full-bodied, should have concentrated flavors. Concentrated denotes that the wine has a depth and richness of fruit that gives it appeal and interest. Deep is a synonym for concentrated.

corked: A corked wine is a flawed wine that has taken on the smell of cork as a result of an unclean or faulty cork. It is perceptible in a bouquet that shows no fruit, only the smell of musty cork, which reminds me of wet cardboard.

cuvée: Many producers in the Rhône Valley produce special, deluxe lots of wine or a lot of wine from a specific grape variety that they bottle separately. These lots are often referred to as cuvées.

decadent: If you are an ice cream and chocolate lover, you know the feeling of eating a huge sundae of rich vanilla ice cream lavished with hot fudge and real whipped cream. If you are a wine enthusiast, a wine loaded with opulent, even unctuous layers of fruit, with a huge bouquet, and a plump, luxurious texture can be said to be decadent.

deep: Essentially the same as concentrated, expressing the fact that the wine is rich, full of extract, and mouth filling.

delicate: As this word implies, delicate wines are light, subtle, understated wines that are prized for their shyness rather than for an extroverted, robust character. White wines are usually more delicate than red wines. Few Rhône red wines can correctly be called delicate.

demi-muid: 650-liter Burgundy barrels which are essentially the equivalent of three regular barrels.

diffuse: Wines that smell and taste unstructured and unfocused are said to be diffuse. When red wines are served at too warm a temperature they often become diffuse.

double decanting: This is done by first decanting the wine into a decanter and then rinsing the original bottle out with non-chlorinated water and then immediately repouring the wine from the decanter back into the bottle. It varies with the wine as to how long you cork it.

dumb: A dumb wine is also a closed wine, but the term dumb is used more pejoratively. Closed wines may need only time to reveal their richness and intensity. Dumb wines may never get any better.

earthy: May be used in both a negative and a positive sense; however, I prefer to use earthy to denote a positive aroma of fresh, rich, clean soil. Earthy is a more intense smell than woody or truffle scents.

elegant: Although more white wines than red are described as being elegant, lighter-styled, graceful, balance red wines can be elegant.

extract: This is everything in a wine besides water, sugar, alcohol, and acidity.

exuberant: Like extroverted, somewhat hyper people, wines too can be gushing with fruit and seem nervous and intensely vigorous.

fat: When the Rhône has an exceptionally hot year for its crop and the wines attain a super sort of maturity, they are often quite rich and concentrated, with low to average acidity. Often such wines are said to be fat, which is a prized commodity. If they become too fat, that is a flaw and they are then called flabby.

flabby: A wine that is too fat or obese is a flabby wine. Flabby wines lack structure and are heavy to taste.

fleshy: Fleshy is a synonym for chewy, meaty, or beefy. It denotes that the wine has a lot of body, alcohol, and extract, and usually a high glycerin content. Châteauneuf-du-Pape and Hermitage are particularly fleshy wines.

floral: Wines made from the Muscat or Viognier grape have a flowery component, and occasionally a red wine will have a floral scent.

focused: Both a fine wine's bouquet and flavor should be focused. Focused simply means that the scents, aromas, and flavors are precise and clearly delineated. If they are not, the wine is like an out-of-focus picture-diffuse, hazy, and possibly problematic.

forward: An adjective used to describe wines that are (1) delicious, evolved, and close to maturity, (2) wines that border on being flamboyant or ostentatious, or (3) unusually evolved and/or quickly maturing wines.

foudre: Large oak barrels that vary enormously in size but are significantly larger than the normal oak barrel used in Bordeaux or the piece used in Burgundy. They are widely used in the Rhône Valley.

fresh: Freshness in both young and old wines is a welcome and pleasing component. A wine is said to be fresh when it is lively and cleanly made. The opposite of fresh is stale.

fruity: A very good wine should have enough concentration of fruit so that it can be said to be fruity. Fortunately, the best wines will have more than just a fruity personality.

full-bodied: Wines rich in extract, alcohol, and glycerin are full-bodied wines. Most Rhône wines are full-bodied.

garrigue: In the southern Rhône Valley and Provence, this is the landscape of small slopes and plateaus. This Provençal word applies to these windswept hilltops/slopes inhabited by scrub-brush and Provençal herb outcroppings. The smell of garrigue is often attributed to southern Rhône Valley wines. Suggesting more than the smell of herbes de Provence, it encompasses an earthy/herbal concoction of varying degrees of intensity.

green: Green wines are wines made from underripe grapes; they lack richness and generosity as well as having a vegetal character. Green wines are infrequently made in the Rhone, although vintages such as 1977 were characterized by a lack of ripening.

hard: Wines with abrasive, astringent tannins or high acidity are said to be hard. Young vintages of Rhône wines can be hard, but they should never be harsh.

harsh: If a wine is too hard it is said to be harsh. Harshness in a wine, young or old, is a flaw.

hedonistic: Certain styles of wine are meant to be inspected; they are introspective and intellectual wines. Others are designed to provide sheer delight, joy, and euphoria. Hedonistic wines can be criticized because in one sense they provide so much ecstasy that they can be called obvious, but in essence, they are totally gratifying wines meant to fascinate and enthrall-pleasure at its best.

herbaceous: Many wines have a distinctive herbal smell that is generally said to be herbaceous. Specific herbal smells can be of thyme, lavender, rosemary, oregano, fennel, or basil and are common in Rhône wines.

herbes de Provence: Provence is known for the wild herbs that grow prolifically through- out the region. These include lavender, thyme, sage, rosemary, and oregano. It is not just an olfactory fancy to smell many of these herbs in Rhône Valley wines, particularly those made in the south.

hollow: Also known as shallow, hollow wines are diluted and lack depth and concentration.

honeyed: A common personality trait of specific white Rhône wines, a honeyed wine is one that has the smell and taste of bee's honey.

hot: Rather than meaning that the temperature of the wine is too warm to drink, hot denotes that the wine is too high in alcohol and therefore leaves a burning sensation in the back of the throat when swallowed. Wines with alcohol levels in excess of 14.5% often taste hot if the requisite depth of fruit is not present.

inox vats: This is the French term for stainless steel vats that are used for both fermentation and storage of wine.

intensity: Intensity is one of the most desirable traits of a high-quality wine. Wines of great intensity must also have balance. They should never be heavy or cloying. Intensely concentrated great wines are alive, vibrant, aromatic, layered, and texturally compelling. Their intensity adds to their character, rather than detracting from it.

jammy: When wines have a great intensity of fruit from excellent ripeness they can be jammy, which is a very concentrated, flavorful wine with superb extract. In great vintages such as 1961, 1978, 1985, 1989, 1990, and 1995, some of the wines are so concentrated that they are said to be jammy.

Kisselguhr filtration system: This is a filtration system using diatomaceous earth as the filtering material, rather than cellulose, or in the past, before it was banned, asbestos.

leafy: A leafy character in a wine is similar to a herbaceous character only in that it refers to the smell of leaves rather than herbs. A wine that is too leafy is a vegetal or green wine.

lean: Lean wines are slim, rather streamlined wines that lack generosity and fatness but can still be enjoyable and pleasant.

lively: A synonym for fresh or exuberant, a lively wine is usually young wine with good acidity and a thirst-quenching personality.

long: A very desirable trait in any fine wine is that it be long in the mouth. Long (or length) relates to a wine's finish, meaning that after you swallow the wine, you sense its presence for a long time. (Thirty seconds to several minutes is great length.) In a young wine, the difference between something good and something great is the length of the wine.

lush: Lush wines are velvety, soft, richly fruity wines that are both concentrated and fat. A lush wine can never be an astringent or hard wine.

massive: In great vintages where there is a high degree of ripeness and superb concentration, some wines can turn out to be so big, full-bodied, and rich that they are called massive. A great wine such as the 1961 or 1990 Hermitage La Chapelle is a textbook example of a massive wine.

meaty: A chewy, fleshy wine is also said to be meaty.

monocepage: This term describes a wine made totally of one specific varietal.

monopole: Used to denote a vineyard owned exclusively by one proprietor, the word monopole appears on the label of a wine made from such a vineyard.

morsellated: Many vineyards are fragmented, with multiple growers owning a portion of the same vineyard. Such a vineyard is often referred to as a morsellated vineyard.

mouth-filling: Big, rich, concentrated wines that are filled with fruit extract and are high in alcohol and glycerin are wines that tend to texturally fill the mouth. A mouth-filling wine is also a chewy, fleshy, fat wine.

musty: Wines aged in dirty barrels or unkept cellars or exposed to a bad cork take on a damp, musty character that is a flaw.

nose: The general smell and aroma of a wine as sensed through one's nose and olfactory senses is often called the wine's nose.

oaky: Many red Rhône wines are aged from 6 months to 30 months in various sizes of oak barrels. At some properties, a percentage of the oak barrels may be new, and these barrels impart a toasty, vanillin flavor and smell to the wine. If the wine is not rich and concentrated, the barrels can overwhelm the wine, making it taste overly oaky. Where the wine is rich and concentrated and the winemaker has made a judicious use of barrels, however, the results are a wonderful marriage of fruit and oak.

off: If a wine is not showing its true character, or is flawed or spoiled in some way, it is said to be "off."

overripe: An undesirable characteristic; grapes left too long on the vine become too ripe, lose their acidity, and produce wines that are heavy and balance. This can happen frequently in the hot viticultural areas of the Rhône Valley if the growers harvest too late.

oxidized: If a wine has been excessively exposed to air during either its making or aging, the wine loses freshness and takes on a stale, old smell and taste. Such a wine is said to be oxidized.

peppery: A peppery quality to a wine is usually noticeable in many Rhône wines that have an aroma of black or white pepper and a pungent flavor.

perfumed: This term usually is more applicable to fragrant, aromatic white wines than to red wines. However, some of the dry white wines (particularly Condrieu) and sweet white wines can have a strong perfumed smell.

pigéage: A winemaking technique of punching down the cap of grape skins that forms during the beginning of the wine's fermentation. This is done several times a day, occasionally more frequently, to extract color, flavor, and tannin from the fermenting juice.

plummy: Rich, concentrated wines can often have the smell and taste of ripe plums. When they do, the term plummy is applicable.

ponderous: Ponderous is often used as a synonym for massive, but in my usage a massive wine is simply a big, rich, very concentrated wine with balance, whereas a ponderous wine is a wine that has become heavy and tiring to drink.

precocious: Wines that mature quickly are precocious. However the term also applies to wines that may last and evolve gracefully over a long period of time, but taste as if they are aging quickly because of their tastiness and soft, early charms.

pruney: Wines produced from grapes that are overripe take on the character of prunes. Pruney wines are flawed wines.

raisiny: Late-harvest wines that are meant to be drunk at the end of a meal can often be slightly raisiny, which in some ports and sherries is desirable. However, a raisiny quality is a major flaw in a dinner wine.

rich: Wines that are high in extract, flavor, and intensity of fruit.

ripe: A wine is ripe when its grapes have reached the optimum level of maturity. Less than fully mature grapes produce wines that are underripe, and overly mature grapes produce wines that are overripe.

round: A very desirable character of wines, roundness occurs in fully mature wines that have lost their youthful, astringent tannins, and also in young wines that have soft tannins and low acidity.

savory: A general descriptive term that denotes that the wine is round, flavorful, and interesting to drink. shallow: A weak, feeble, watery or diluted wine lacking concentration is said to be shallow.

sharp: An undesirable trait, sharp wines are bitter and unpleasant with hard, pointed edges.

silky: A synonym for velvety or lush, silky wines are soft, sometimes fat, but never hard or angular.

smoky: Some wines, either because of the soil or because of the barrels used to age the wine, have a distinctive smoky character. Côte Rôtie and Hermitage often have a roasted or smoky quality.

soft: A soft wine is one that is round and fruity, low in acidity, and has an absence of aggressive, hard tannins.

spicy: Wines often smell quite spicy with aromas of pepper, cinnamon, and other well-known spices. These pungent aromas are usually lumped together and called spicy.

stale: Dull, heavy wines that are oxidized or lack balancing acidity for freshness are called stale.

stalky: A synonym for vegetal, but used more frequently to denote that the wine has probably had too much contact with the stems, resulting in a green, vegetal, or stalky character to the wine.

supple: A supple wine is one that is soft, lush, velvety, and very attractively round and tasty. It is a highly desirable characteristic because it suggests that the wine is harmonious.

tannic: The tannins of a wine, which are extracted from the grape skins and stems, are, along with a wine's acidity and alcohol, its lifeline. Tannins give a wine firmness and some roughness when young, but gradually fall away and dissipate. A tannic wine is one that is young and unready to drink.

tart: Sharp, acidic, lean, unripe wines are called tart. In general, a wine that is tart is not pleasurable.

thick: Rich, ripe, concentrated wines that are low in acidity are often said to be thick.

thin: A synonym for shallow; it is an undesirable characteristic for a wine to be thin, meaning that it is watery, lacking in body, and just diluted.

tightly knit: Young wines that have good acidity levels, good tannin levels, and are well made are called tightly knit, meaning they have yet to open up and develop.

toasty: A smell of grilled toast can often be found in wines because the barrels the wines are aged in are charred or toasted on the inside.

tobacco: Some red wines have the scent of fresh tobacco. It is a distinctive and wonderful smell in wine.

troncais oak: This type of oak comes from the forest of Troncais in central France.

unctuous: Rich, lush, intense wines with layers of concentrated, soft, velvety fruit are said to be unctuous.

vegetal: An undesirable characteristic, wines that smell and taste vegetal are usually made from unripe grapes. In some wines, a subtle vegetable garden smell is pleasant and adds complexity, but if it is the predominant character, it is a major flaw.

velvety: A textural description and synonym for lush or silky, a velvety wine is a rich, soft, smooth wine to taste. It is a very desirable characteristic.

viscous: Viscous wines tend to be relatively concentrated, fat, almost thick wines with a great density of fruit extract, plenty of glycerin, and high alcohol content. If they have balancing acidity, they can be tremendously flavorful and exciting wines. If they lack acidity, they are often flabby and heavy.

volatile: A volatile wine is one that smells of vinegar as a result of an excessive amount of acetic bacteria present. It is a seriously flawed wine.

woody: When a wine is overly oaky it is often said to be woody. Oakiness in a wine's bouquet and taste is good up to a point. Once past that point, the wine is woody and its fruity qualities are masked by excessive oak aging.

Robert M. Parker,  is a leading U.S. wine critic with an international influence. His wine ratings on a 100-point scale and his extremely descriptive tasting notes, published in his newsletter The Wine Advocate, define modern American wine criticism and are a major factor in setting the prices for newly-released Bordeaux wines. Despite occasional controversy surrounding his reviews and scores, he continues to be the most influential fine wine critic in the world today.

This Flavor Profile Wheel will help you to describe all the different Flavors and Aromas of a Wine