The language of wine - Part 1

The Language of Wine - Part 1

The way wine is talked about can sometimes be very confusing, but with just a few keywords and phrases under your belt, you'll quickly find it much easier to understand.

Appellation

A defined or designated area where wine is grown which is protected by strict rules and regulations. Often the name of the appellation, rather than the name of the grape, will be on the wine label.

Examples:

• France: Chablis, Sancerre, Beaujolais, Burgundy
• Italy: Chianti
• Spain: Rioja

Terroir

A French word used to describe the unique qualities of a specific land and soil that impact on how a grapevine grows.

Tannins

Located in the skin of grapes. Most commonly found in red wines, as the skins are left to ferment with the juice. Tannins add a "grippy" or "chewy" characteristic, and are a key part of the overall structure of red wine.

Fermentation

The process of using yeast to convert sugar into alcohol – a key element in winemaking.

Sulphur

A natural byproduct of fermentation. All wines will have at least a little bit of sulphur in them, and additional sulphur is sometimes added as a preservative.

Lees

Refers to the dead yeast after fermentation, which lie at the bottom of the tank, barrel or bottle. Leaving wine to 'age on its lees' can provide some great additional flavours.