Discover the main terms of wine

Similar to sourness, indicating a wine which is past its prime. Caused by the presence of acetic bacteria, which increase the wine’s acidity. To avoid this phenomenon, wine must be protected from contact with air.

Mostly a natural product of the vine’s metabolism (with several forms of acid present in the grapes: tartric, malic and succinic). Beneath a certain threshold, acidity imbues a wine with a sense of freshness and liveliness, contributing to the balance of flavour. However excessive acidity can be a problem, making the wine seem sharp and insufficiently mature. On the other hand a lack of acidity can make a wine seem limp and lacking in character.

With no obvious defects.

Bitterness and astringency are two complementary sensations. Bitterness is often found in young red wines which are rich in tannins. Bitterness can also be a defect caused by a bacterial imbalance in the malolactic fermentation phase.

The study of grape varieties: their form, their physical properties and their origins.

Describes a family of aromas reminiscent of animals: musk, venison, leather etc. Aromas of this kind are usually found in old red wines. These are aromas which emerge and develop in the bottle as the wine ages.

AOC wines meet a strict set of production criteria established by law and monitored by the INAO (National Institution for Designated Appellations of Origin and Quality). These strict production criteria cover the vine-tending practices and grape varieties used, the location of the vines, the conditions in which the wines are aged and more. Wines are subjected to taste tests before AOC status is granted.

L’ensemble des principes odorants des vins jeunes (contrairement au bouquet, acquis lors du vieillissement). Il existe trois types d'arômes :

Les arômes primaires ou arômes de cépage préexistent dans le raisin et donnent au vin son odeur caractéristique. Par exemple, le Cabernet-Sauvignon, aux senteurs de poivron vert. Ils évoquent en général des odeurs fleuries, fruitées ou végétales.

Les arômes secondaires, ou arômes de fermentation sont produits par les levures durant la fermentation alcoolique et malolactique. Ils évoquent la banane, le vernis à ongle, le bonbon anglais... mais également la bougie, la cire, le froment, la brioche...ou encore le beurre frais ou la crème fraîche.

Les arômes tertiaires concernent le bouquet, odeur que développe un vin lors de son vieillissement en bouteille en milieu réducteur (sans oxygène). Par exemple, la truffe, le chocolat, le moka, la noix de coco, les arômes de pâtisserie (cake, miel, pâte d’amande) ainsi que les notes animales (fourrure, cuir, musc).

Composition d’un vin unique à partir de plusieurs cuvées vinifiées séparément en fonction du sol, du cépage, de l’âge des vignes etc. L’assemblage, qui s’effectue avant l’élevage, est le gage du talent de l’œnologue ou du maître de chais, il se distingue du coupage, qui, lui, a une connotation péjorative.

A certain roughness in the mouth, experienced with wines which are packed with young tannins that have not yet mellowed.

A wine’s capacity to improve with age

This is the date on which the grape harvest may officially begin, established by prefectural decree.

A winegrowing philosophy which eschews all chemical treatments, herbicides, pesticides and synthetic fertilisers, shifting the emphasis towards a renewed understanding of the natural cycles which are essential to working the land, allowing the soil to regenerate and caring for the vines throughout the year.

Also known as the tertiary aromas, these are the fragrances a wine develops during its ageing process. There are two types of bouquet.

An oxidation bouquet is found in certain wines with high alcohol contents. When stored in casks which are not completely full, they take on a rich amber colour and develop aromas of apple, quince, almonds, walnuts and rancio (with naturally fortified wines).

A reduction bouquet develops in classic, non-fortified wines with good ageing potential. As they mature in the bottle, protected from contact with the outside world, the primary and secondary aromas in the wine are transformed into a new bouquet containing animal aromas (leather, venison, fur) and vegetal notes (undergrowth, mushrooms).

A sign of quality in a wine: its colour is shiny and reflective when exposed to the light, giving the wine a brilliant appearance.

A family of aromas ranging from caramel to burning wood.

Curved shape reminiscent of a bubble.

A well-balanced wine is a wine which unites the correct proportions of sweetness, acidity and tannins.

Describes a wine with excessive tannins and acidity, lacking in smoothness and roundness of flavour.

The practice of composing a wine by blending several ‘cuvées’ which have been vinified separately to preserve the individual characteristics of different plots, different grape varieties, vines of different ages etc. Blending takes place before the maturing process begins, and is the moment where the oenologists and cellar masters demonstrate their talent and creativity. Blending is not the same as cutting, which has pejorative connotations.

As a good wine ages it will blossom, revealing the full potential of its bouquet and achieving its optimal balance of flavours and sensations.

Stopper made of wood, rubber, black glass or a synthetic alternative, designed to plug the hole through which barrels and casks are filled. Located on the top or side of a barrel.

When referring to a wine or one of its properties, ‘bold’ indicates a certain confidence and lack of defects.

During the winter, winegrowers repair and replace the acacia stakes (known as caraçons) which support the trunks of the vines, and tighten up the metal wires which structure the branches.

Derived from the Latin word for tail (caudum), this unit of measurement is used to assess the time for which a wine’s aromas linger on the palate. One Caudalie is equivalent to one second. Truly great wines can achieve scores of up to 8 Caudalies.

An antiquated English name for the wines of Bordeaux.

Creating new vine plants using material from a single ‘mother’ source, via grafting or cutting.

A phenomenon where the vine flowers fail to mature correctly, as a result of poor weather conditions, with negative effects on the quality (regularity) and quantity of the fruit produced. Certain grape varieties are very susceptible to this problem (e.g. Merlot), while others are less affected.

The solid parts of the grapes (seeds, stalks, skins) which form a crust on the surface of the wine as it ferments in the vat.

A wine of poor quality.

A phenomenon where the vine flowers fail to mature correctly, as a result of poor weather conditions, with negative effects on the quality (regularity) and quantity of the fruit produced. Certain grape varieties are very susceptible to this problem (e.g. Merlot), while others are less affected.

Decanting a wine means pouring it from the bottle into a carafe, for the purpose of removing any natural deposits, attenuating the aromas of the reduction bouquet or rounding off the edges of the wine’s tannins.

A refined, smooth wine.

Fresh, fruity

The family of aromas which evoke burning, cooking or smoke.

In the Autumn, winegrowers pile up the soil between and around the rows of vines.

Applied to wines with a certain delicacy, elegance, poise and a certain aromatic discretion.

The rich full, rich texture on the palate which some wines possess is referred to as flesh.

A wine with strong flesh.

A wine which is supple and agreeable may be said to ‘flow’ over the palate, with great fluidity in its flavours.

A wine which remains lightly acidic, but offers an enjoyable sense of freshness.

A wine which is full should be harmonious and give the impression that its flavour occupies the whole mouth for a good length of time.

Used to describe a wine with a rich alcohol content but which, unlike a ‘heady’ wine, is not overbearing.

Describes a wine with a high alcohol content.

Solid deposits.

The tracks left by wine on the side of the glass when tilted (caused by the alcohol, residual sugars and glycerol).

A wine with a perceptible lack of acidic freshness.

The maturing process covers all operations undertaken between the end of malolactic fermentation and the final bottling of the wine. It is here that the wine stabilises, becomes clearer and develops the complex aromas which will be its seal of quality and character.

Describes a wine which is harmonious and consistent, well-balanced but with flavours which have merged into one another somewhat.

A stage in the vinification process which comes just before fermentation. The winemakers remove many of the particles suspended in the must, to prevent them from damaging the quality of the wine’s flavour.

The cylindrical upper part of a wine bottle. Counting the number of ‘necks’ is a trade term for measuring sales.

Describes a wine which makes a distinct impression on the palate, with a certain acidity.

Used to refer to the whole panoply of sensations which a wine elicits in the taster’s mouth (temperature, acidity, astringency, bitterness, saltiness, sweetness).

An agreeable wine whose character is not particularly forceful.

Wines which are rich in alcohol, but dominated by a sense of sweetness.

For the purposes of red wine tasting, ‘room temperature’ actually describes a temperature of around 16°C, considered the optimal tasting temperature.

Describes grape varieties which do not contain any pips (seeds).

Or ‘short on the palate’- describes a wine whose aromas do not last long in the mouth.

Fragrances which recall the aromas of smoked foods.

The structure of a wine is defined by the contours of its flavours, the power of the tannins and the balance between tannins and alcohol. Well-structured wines are also often described as having great body.

A wine where sweetness and smoothness trumps astringency.

Wines with a naturally high sugar content.

A wine which is too sweet, lacking in acidity.

Compounds found within the grapes which allow a wine to mature and grow with time, and provide many of its distinctive flavours.

Tannins are also anti-oxidants.

Used to describe a wine with rich colour, giving a sensation of thickness and weight on the palate.

Describes the results of excessive astringency and acidity, with a concurrent lack of smoothness and alcoholic strength. Such imbalances may even out over time, as the tannins mellow with age.

A variety is a distinctive type of vine which has evolved via the process of vine selection and cultivation.

The year in which a wine was harvested.

The scientific name for European wine-producing grape vines.

Describes a wine which, during fermentation and maturing, has developed aromas reminiscent of wood (toasted and grilled notes, specific woods, even hints of roasted coffee, mocha and chocolate).