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

Carbonic Maceration

Carbonic maceration is a technique used reduce the tannins and increase the fruitiness of wines. Unlike standard wine fermentation in which the grapes are crushed and the grape juice and skins ferment while in contact with each other, carbonic maceration leaves the grapes intact and lets the grapes ferment from within. The process is referred to as carbonic maceration because carbon dioxide soaks into (macerates) the whole grapes and initiates fermentation from within the grapes.

Chaptalization

Chaptalization is the process of adding sugar to the must to increase a wine's final alcohol level. Because sugar is converted to alcohol during fermentation, unripe grapes (with low sugar levels) result in low alcohol (less than 10%), thin, flavorless wines. Chaptalization is generally legal in colder climates (Long Island, New York, Oregon) where full ripening can be a problem but is illegal in warmer climates such as California. Although chaptalization increases a wine's body and adds to its balance, wines that have undergone chaptalization routinely lack the varietal character that results from well developed, ripe grapes.

Chewy

Chewy is one of those wine terms that makes wine novices question the sanity, or at least sobriety, of wine critics. The concept behind chewy is that some wines are so thick, rich and tannic that they must be chewed before being swallowed.

Cigarbox

The term "cigarbox" is used to describe wines that have tobacco and cedar aromas.

Clone

Clones are a group of vines originating from the same parent plant, propagated through cuttings and genetically identical. Clones are used to reproduce the prized characteristics of the parent vine.

Cloudy

The presence of particles such as spent yeast, if not removed through filtering or fining, can give wines a cloudy appearance and undesirable flavors.

Cloying

Wines are normally described as cloying when the wine's sweetness is not balanced by adequate acidity.

Complexity

Complexity refers to the multiple aromas and flavors detected in a wine and is one of the primary indicators of quality. In addition to multiple fruit flavors, complex wines often exhibit earth and spice aromatics. Most soft and fruity bargain wines display rich fruit flavors but have limited complexity.

Concentrated

The term "concentrated" is normally used to refer to rich fruit flavors. Light-, medium- and full-bodied wines can all display concentrated flavors. Concentrated fruit flavors are in contrast to diluted, watered-down fruit flavors.

Corked/Cork Taint

Cork taint is a wine fault caused by the presence of the chemical compound 2,4,6-trichloroanisole (TCA). TCA routinely enters wine through a TCA-infected cork, but entire wineries (barrels, drain pipes, rubber hoses, etc.) can also be infected with TCA. TCA-infected wines, which are harmless to drink, display very muted fruit flavors and a moldy, wet cardboard smell. Depending on the degree of the infection and the taster's perceptiveness to TCA, TCA can go unnoticed or result in an undrinkable bottle of wine. Cork taint is one of the major flaws that wine drinkers should be on the look out for when conducting the initial taste of a wine in a restaurant. Although nearly all restaurants say they will replace a corked bottle, it will largely depend on whether or not the waiter or sommelier agrees with your assessment that the wine is corked. Various studies have found that TCA infects anywhere from .7% to 8% of wines produced.

Creamy

The term "creamy" is used to describe wines that feel thick and viscous on the palate. Wines with relatively high levels of diacetyl resulting from malolactic fermentation often have a creamy feel as do Botrytis-infected desert wines.

Crisp

The term "crisp" is used to describe wines with relatively high levels of acidity. The acidity results in wines, usually white, that are fresh, lively, somewhat tart and food friendly. Grapes grown in cooler climates tend to have higher acidity levels. Albarino, Chenin Blanc, Pinot Blanc, Riesling, Roussanne and Sauvignon Blanc are examples of grapes with relatively high acidity that generally produce crisp-style wines. Marsanne, Semillion, Viognier and warm-climate Chardonnay tend to have lower acidity levels and usually result in softer, rounder wines.

Cult wines

Cult wines are characterized by high quality (routinely indicated by wine critics scores at or near 100), limited supply, relatively large demand and high prices. Examples of wineries typically considered to produce cult wines include Screaming Eagle, Levy & McClellan, Bryant Family Vineyards, Abreu, Sloan, Colgin Cellars, Sine Qua Non, Hundred Acre, Harlan Estate and Marcassin.