Vino Jargon

The right words for the right wine

Frank Kohoutek

To develop greater expertise in tasting wine and the ability to describe what you are seeing, smelling, and tasting, you need to acquire a working knowledge of the language used in wine tasting. It sounds daunting, but
it’s really not that difficult. The first places to start are with the color and aroma of the wine.

COLOR

The color and clarity of the wine can tell you a lot about what you have in the glass. White wines can range from being almost clear or off-white to deep brown. I like to use a simple descriptive scale: almost white, pale straw, lemon yellow, gold, amber, and brown. In most instances, color is determined by the varietal type, the age of the wine, the growing region, and the production techniques used for the particular wine.

Pinot Grigio tends to be naturally light in color, while oak aged Chardonnay tends to be more gold. Red wines also have a color progression. The lightest color is cherry red, followed by ruby red, garnet, purple and finally black. Next time you pour a glass of red wine challenge yourself to describe the color. If the wine is not as
dark as purple, it’s probably ruby. If it’s not as dark as ruby, it’s probably cherry red. Use these descriptors each time you look at the color of a wine. Pink wines can be described as off white, pink, or salmon colored. As pink wines age they tend to develop an orange hue.

AROMA

Most wine grape varieties have specific and identifi able flavor and aroma characteristics. In other words, most
well made Cabernet Sauvignons will share similar aroma and flavor characteristics that are unique to that particular grape variety.

The easiest way to describe the aromas in wine is to associate it with other more recognizable fruit descriptors. For example, Cabernet Sauvignon is often described as having a “black currant” or “black cherry” aroma, Zinfandel as having a “raspberry” aroma, Merlot as having a “plum” or “cherry” aroma and Pinot Noir as having a “cherry” aroma. In the case of white wines, Chardonnay tends to exhibit “tropical” aromas, Riesling
“peach” and “floral” aromas, and Sauvignon Blanc “citrus” aromas.

The next time you are trying to define the aroma of a wine, think about other fruit associations that are more easily recognized. The key to all of this is to take your time and concentrate on what it is that you are seeing, smelling and tasting.

Once you develop a systematic way of thinking about and describing whatever you taste, you’ll have an easier time learning about wine and remembering your favorites. Now get out there and taste! Cheers.

 

CANALETTO PINOT GRIGIO – DELLE VENEZIE – ITALY
This nicely balanced wine has a lemon yellow color with refreshing aromas and flavors of honey, lemon, and tropical fruit coming through in the taste. This wine would be excellent with lighter food preparations.

RAYMOND R COLLECTION MERLOT – CALIFORNIA
This exceptional value is ruby red in color with aromas of classic cherry and plum, balanced wonderfully with
toasty oak. This Merlot is quite complex for its price range.

BEAULIEU VINEYARD PINOT NOIR – CARNEROS – CALIFORNIA
From one of the oldest wineries in California, this medium bodied Pinot is bright cherry red in color with aromas of candied cherry and cedar. This is a sophisticated Pinot Noir expressing flavors of cherry, blueberry, and subtle oak.