A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
Acetic
Wines are described as acetic when they have excessive levels of acetic acid. Acetic wines can be identified by the presence of unpleasant vinegar aromas.
Acetic Acid
Acetic acid, vinegar’s key ingredient, is formed when the alcohol in wine is exposed to oxygen and the Acetobacter bacteria. All wines contain some level of acetic acid, and unless it is excessive, is unnoticeable. At low levels, acetic acid is thought by some to enhance wine’s flavor by providing “lift” and complexity. Winemakers combat acetic acid by maintaining clean conditions in the winery and by limiting the developing wines exposure to oxygen. Acetic acid is the dominate volatile acid (more easily vaporized) found in wine.
Acidity: Acidity creates a sense of freshness and crispness in wine and is a critical element of a wine’s structure. Too much acidity and wine will taste sharp, tart or sour, too little and the wine will taste flat or flabby.
As grapes ripen, sugar levels increase and acid levels decrease. Excessively hot climates or years can result in grapes with very high sugar levels and very low acid levels with the result being flabby, high alcohol wines. Cool climates or years can result in the opposite: thin and tart wines.
The primary acids found in wine are tartaric, malic and lactic with smaller amounts of citric and succinic acids also present. Tartaric and malic acids are present in grapes and lactic acids result from a winemaking process called malolactic fermentation (converting the sharper malic acids to the softer lactic acids). The sour tasting tartaric acid has the largest effect on the taste of the wine and is measured to determine the wines titratable acidity (loosely consider total acidity). Another related measure of a wine’s acidity is pH. While titratable acidity measures the amount of acid present and is perceptible to the drinker, pH measures the strength of the acid and is larger unnoticeable. Very ripe grapes can result in wines with high pH readings (low acidity) and are susceptible to spoilage. Wines with higher acidity, lower pH, also require fewer sulfites to stabilize the wine.
Titrable acidity (TA) and pH are routinely published by winemakers (Twisted Oak Winery’s “Geek Sheet Cheat Sheets” provide some of the most informative and best formatted data available). Optimal titratable acidity for red wine is approximately .60 to .80 and .65 to .85 for white wine. Optimal pH levels are 3.4 for red wine and 3.1-3.2 for white wines.
Acrid
Acrid is used to describe a wine that is harsh, bitter or unpleasantly pungent.
Aftertaste
Aftertaste, or finish, is used to describe the flavors perceived on the palate after wine is spit or swallowed. Quality wines usually have a long, pleasant aftertaste.
Aging/Cellaring
Wine is routinely aged, both before and after bottling, to enhance its flavors, soften tannins and integrate flavors. Both red and white wines can improve with bottle aging, but many whites and some reds (depending on grape variety, quality, balance and style) should be consumed shortly after release. Most of the soft and fruity red wines produced in the U.S. in the $10 to $25 should be drank within five years of its vintage date. In addition to consulting vintage charts available online, many wineries and wine reviewers provide aging information. Wine should be aged in a location free of sunlight, with temperature between 55 and 65 degrees and humidity between 55% and 85%. The bottles should be stored on their side to keep the cork moist and prevent air from entering the bottle.
Angular
Angular is used to describe tart-tasting wines that seem to have edges rather than a soft roundness. Angular wines often result from grapes that fail to achieve necessary ripeness.
Appellation
An appellation is geographic region used to identify where the grapes used to produce a wine were grown. In the U.S., grape growing appellations are referred to as American Viticultural Areas (AVA). Unlike the French appellation system, AVAs only apply to the grapes’ origin. There are almost 200 AVAs with over half of them being located in California. AVAs range in size from the gigantic Ohio River Valley whose 16 million acres span across Indiana, Kentucky, Ohio and West Virginia to the tiny Cole Ranch in Mendocino County whose 150 acres contains a single vineyard. Some AVAs are stand-alone regions while others overlap or are contained within larger AVAs.
Approachable
Approachable wines are enjoyable with no harsh flavors or textures.
Aroma
A wine’s aroma is basically its smell. Traditionally, the smell of younger wines is referred to as the wine’s aroma and the smell of aged wines is referred to as the wine’s bouquet.
Aromatic
Aromatic wines have strong, expressive aromas.
Astringent
Astringent wines are especially tannic and create a drying, puckering sensation in the mouth. Young, red wines are typically astringent and normally become less so as they age.
Austere
Austere wines are relatively hard and lack expressiveness and roundness. Fruit flavors, if evident, are restrained, and tannins or acids may dominate. Austere wines may open up with aging.
American Viticulture Area (AVA)
n the U.S., grape growing appellations are referred to as American Viticultural Areas (AVA). Unlike the French appellation system, AVAs only apply to the grapes’ origin. There are almost 200 AVAs with over half of them being located in California. AVAs range in size from the gigantic Ohio River Valley whose 16 million acres span across Indiana, Kentucky, Ohio and West Virginia to the tiny Cole Ranch in Mendocino County whose 150 acres contains a single vineyard. Some AVAs are stand-alone regions while others overlap or are contained within larger AVAs.
Acidity
Acidity creates a sense of freshness and crispness in wine and is a critical element of a wine's structure. Too much acidity and wine will taste sharp, tart or sour, too little and the wine will taste flat or flabby. As grapes ripen, sugar levels increase and acid levels decrease. Excessively hot climates or years can result in grapes with very high sugar levels and very low acid levels with the result being flabby, high alcohol wines. Cool climates or years can result in the opposite: thin and tart wines. The primary acids found in wine are tartaric, malic and lactic with smaller amounts of citric and succinic acids also present. Tartaric and malic acids are present in grapes and lactic acids result from a winemaking process called malolactic fermentation (converting the sharper malic acids to the softer lactic acids). The sour tasting tartaric acid has the largest effect on the taste of the wine and is measured to determine the wines titratable acidity (loosely consider total acidity). Another related measure of a wine’s acidity is pH. While titratable acidity measures the amount of acid present and is perceptible to the drinker, pH measures the strength of the acid and is larger unnoticeable. Very ripe grapes can result in wines with high pH readings (low acidity) and are susceptible to spoilage. Wines with higher acidity, lower pH, also require fewer sulfites to stabilize the wine. Titrable acidity (TA) and pH are routinely published by winemakers (Twisted Oak Winery’s “Geek Sheet Cheat Sheets” provide some of the most informative and best formatted data available). Optimal titratable acidity for red wine is approximately .60 to .80 and .65 to .85 for white wine. Optimal pH levels are 3.4 for red wine and 3.1-3.2 for white wines.
