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15
Terminology Description
Acidity A critical element of wine that is responsible for
preserving the wine’s freshness. Excess acidity
results in an overly tart and sour wine.
Balance A desired trait where tannin, fruit and acidity are
in total harmony. Wines with good balance tend to
age gracefully.
Body The weight and presence of wine in the mouth
provided by the alcohol and tannin level.
Full-bodied wines tend to have this strong
concentration.
Bouquet The blending of a wine’s aroma within the bottle
over a period of time, caused by volatile acidity.
Complex A subjective term often used in tasting. A wine is
said to be complex if it o ers a variety of avors
and scents that continue to evolve as it develops.
Flabby A wine that lacks structure, or is heavy to the taste,
lacks acidity.
Full-Bodied Wine high in alcohol and extract, generally
speaking, lls the mouth, powerful.
Lean Generally describes wines that are slim, lacking of
generosity or thin.
Oaky A desirable avor imparted to wine if done in
moderation. Most wines are aged in oak barrels
one to three years, thereby receiving this toasty
oak characteristic. However, if a weak wine is left in
contact too long with an oak barrel, it will tend to
be overpowered with an oaky taste.
Tannin Tannins are extracted from the grape skins and
stems and are necessary for a well-balanced red
wine. Tannins are easily identi ed in wine tasting
as the drying sensation over the gums. Tannins
generally fade as a wine ages.
Common Tasting Terms
IDEAL WINE STORAGE CONSIDERATIONS
Temperature: The most important element about storage
temperature is stability. If wine is kept in a stable environment
between 40
º
F (7
º
C) and 65
º
F (21
º
C), it will remain sound. A small
1-2 degree temperature fluctuation within a stable environment is
acceptable. Larger temperature fluctuations can affect the cork’s
ability to seal, allowing the wine to “leak” from the bottle.
Humidity: The traditional view on humidity maintains that wines
should be stored on their sides in 50% - 80% relative humidity to
ensure cork moisture and proper t in the bottle. Contemporary
wisdom suggests that the cork surface is too small to be impacted
by humidity. Further, the cork is sealed with a metal or wax capsule
making humidity penetration impossible. The concept of a humid
storage environment was derived from the necessity of wineries
to maintain moisture in their cellars to keep wooden barrel staves
swollen, preventing wine evaporation and product loss. In fact,
vineyards estimate as much as a 10% product loss per year due to
evaporation while wine is aging in the wooden barrels. Humidity,
however, was not intended for the modern cellar where wine is
stored in glass bottles with sealed corks.
Light: UV rays are not only harmful to people, they are damaging
to wines - especially those in clear bottles. Since oxygen molecules
in wine absorb UV rays, wine should never be stored in direct light
for long periods of time.
Vibration: Provided that sediment is left undistributed and
particles are not suspended, vibration in a storage environment
is not an issue. Wines can become at or tired when voids and
vacuums are created inside the wine bottle. In order to create voids
and vacuums within a liquid, aggressive motion or shaking of the
wine bottle would have to occur.
Operating Instructions
Temperature Wines
Approximately 60
º
F (15
º
C)
Red
50
º
F - 55
º
F (10
º
C - 12
º
C)
White
Approximately 45
º
F (7
º
C)
Sparkling
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