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Fundamental Wine Terminologies

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These are a few of the definitions that any wine dealer or taster might need to be acquainted with, and which I’ll do my best to describe in as detailed a manner as possible. Naturally, nothing beats going to get a wine-tasting course to get acquainted with what these definitions really means.

Complexity is created by various variables: well-merged tastes, the intensity, richness and thickness of the blend of tastes, odor characteristics, the attention, harmony and overall equilibrium, and the finesse (the elegance and fineness of this wine, or occasionally, may also be called the distinction of the drink ).

Character refers to the distinctive traits of this wine, it has positive and distinctive tastes, or other important features that distinguished the wine from other drink.

Terminology #3: Character

Personality refers to the personality or style of the wine.

Terminology #4: Construction

Construction can include the fruitiness, acidity, alcohol and tannin of the wine, and some other elements that generates the body of this drink.

Terminology #5: Body of this wine

Body of this wine, in layman’s term, describes the way the mouth feels when you’re drinking the wine. It describes the viscosity, feeling or freshness of this wine in the mouth. It can also called the feel and weight of this wine.

Wines can be broadly described as bloated, medium- bodies or light-bodied wines. Full-bodied wines are wines that generated the fullness” of flavor in the mouth. Likewise light-bodied wines refer to wines which taste relatively lighter.

Tannins refer to the organic compounds/preservatives found in grape skins, seeds and stems, and are responsible for the bitter and astringent tastes in the drink. It’s more commonly seen in younger red wines, and will soften as time passes, bringing out the best aroma and equilibrium of the beverage.

Bouquet refers to the odor or fragrance a mature wine will give off. It’s caused by further fermentation through time, and is typically described as more complicated and richer than the odor produced by younger wines. This complexity and richness are the resources characteristics that will result in an appreciation of value in those older wines.

Aroma denotes the odor or odor of younger wines, whilst bouquet denotes the odor or odor of older ones. The conditions or aroma and bouquet should not be used interchangeably.

Balance in wine terminology, refers to the stability of the several components, and tastes of this drink. When a wine is described as well balanced, it means that the elements of this drink are in excellent harmony, are proportioned, and that none of those elements are over-powering, overpowering or controlling the other elements. This is an essential feature in wine evaluation, and will justify the price of the beverage.

Terminology #10: Elements of this wine

Elements of this wine only refer to the elements which form the qualities of the wine, such as its acidity, fruitiness, tannins and alcohol.

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