E  

Earthy: Wines described as “earthy” might have distinct aromas and flavours of soil, minerals or wet leaves. The scent of earthiness can be found in a lot of red wines and leaves a drying impression in the mouth.

Elegant: A subjective term for high quality wines that are light, graceful and have finesse and complexity  and are often described as having elegance.

Estate-bottled: Refers to wine that has been bottled at the vineyard or winery in which it was made. Has definite legal significance in several countries, particularly France, Germany, and Italy, but is not controlled in others. When appearing on a wine label the term Estate Bottled is used to assure the consumer of the wines quality and that this quality has been maintained throughout the entire winemaking process.

F

Fat:  A wine that has a lot of fruit character and concentration but low acidity is often defined as being “fat” or flabby. If the acidity is very low the wine will appear insipid and devoid of life.

Fermentation: The process of converting sugar into alcohol, usually by the catalytic action of yeast on the juice of grapes. It is a complex and sometimes difficult to control process in which the yeast produces enzymes that convert the sugar into alcohol, carbon dioxide, and heat.

Finesse: A subjective term used to describe the quality of elegance that distinguishes a fine wine from a wine that is simply good. It is the harmony and balance of flavours and components rarely found in wine. The term is hard to define, but a wine with true finesse is easily identified as being something “special” when encountered.

Fining: Fining agents (egg whites, milk, fish bladders-yes fish bladders and bentonite are the most common) are added to the barrel/tank of wine before bottling with the intent purpose of coagulating with any remaining suspended matter (tannin, pigments and anthocyans) and force them down to the bottom of the barrel/tank. The remaining wine is then removed from the sediment and will be unlikely to throw any further deposit over time. Most white, rose and red wines are fined -though rarely with fish bladders.

Finish: The overall impression left on the palate by a wine after it has been swallowed or spat out. Everything from the flavours, tannin, acidity, and any other tactile component can be perceived in the finish. The longer the finish lasts in the mouth the better the quality of the wine.

Flabby: A wine that has a lot of ripe fruit character and flavour but little acidity is considered to be “fat” or “flabby”.

Flor: A film of yeast or bacteria, usually in the cask on top of a wine, but also found in unhygienically bottled wines. In Spain it refers to the specific yeast that grows in Jerez where sherry is produced and imparts a delicate, nutty quality to the wine. When Sherry is affected by this yeast, called Saccharomyces fermentati, it is called fino.  

Fortified: The process of adding brandy or other neutral flavoured spirit to a wine to raise the alcohol and sugar level. This preserves the wine and also makes the taste much sweeter. Port, Marsala, Madeira, Sherry and Liqueur Muscats are common examples of fortified wines.

Forward: Wine that has either accelerated its maturity more quickly than expected or appears very fruity is often described as “forward”. In tasting notes, “forward fruit” indicates that there is a high concentration of fruit evident on both the nose and the palate of the wine.

Free-run Juice: The first juice that is released from the grape as it is being crushed and prior to the pulp and skins being pressed. This juice is generally less harsh than press wine and contains less of the bitter qualities found in the skin.  Free run is used for the finest wines. Free-run accounts for about 60 percent of the juice available from the grape for fine wines. The juice is separated immediately from the skins for white wine but is combined with the skins and pulp for reds. It is then drained off the solids prior to the   pressing of the remaining grape material.

French oak: The wood taken from the great oak trees of France, particularly from Nevers, Troncais and Limousin, which impart a distinctive and mellow character to wine aged in barrels made from them. Also used as a term to describe the flavour imparted to wine by barrels made from this oak. American oak particularly that from Oregon and Baltic oak are the most other common forms of oak used in wine production.

G

Generic wine: A widely used term signifying a wine type, as opposed to a more specific name, such as a grape variety or the actual region of production. Such names have frequently been employed on American and Australian wines using famous European place-names such as Burgundy, Nuits st George, Rhine, and Chablis or most common of all Champagne. Although protected within the confines of the E.U. the producers of Australia and America who use these names are committing no offence.

Gout de Terroir: Literally translating as “Taste of The Earth” this refers to the specific taste characteristics imparted from the soil of a particular wine district to the regions wines.

Gout de Vieux: The distinctive strong taste of an old wine that is perhaps already past its peak drinking time.

Grand Cru:  Literally translates as “Great growth”. Refers to a classification of French wines considered to be superior to all others in quality. Used in Bordeaux, Burgundy, and Alsace and appears on the labels of the wines deemed worthy enough to have been bestowed such an honour.

H

Harmonious: When a wine is in a state of perfect balance and ready to drink, it is called “harmonious” although when you consider a wine to actually be harmonious is entirely subjective.

Hot: A burning sensation that occurs in the mouth when a wine has an over abundance of alcohol. Many fortified wines (such as port) have a hotness in the finish, but it is generally unacceptable for most wines although in recent years both Australia has led the way in producing wines of high alcohol content with great flavour and quality particularly from Grenache.

Hybrids: This is the term given to new grape varieties genetically produced from two or more different species.

I

Irrigation:

A vine needs to absorb approximately 700mm of rain within the year to grow adequately, although in some cooler climates, vines can survive on less.  In the warmer climates outside the EC, vineyards utilise irrigation, which helps bring more water to the vines. Methods include the physical formation of simple water canals which capture and divert rain and melting snow through the vineyard to much more sophisticated methods of computer controlled drip-irrigation devices.

J

Jammy: This is a term used to describe intensely ripe, concentrated fruit in the nose and/or palate of a wine. It can also mean a wine that is perhaps a bit overripe and lacking in elegance.

Jug wines: Refers to inexpensive, everyday drinking wines, usually bottled in large bottles of at least 1.5 litres. Most wines in this category are generics or varietals and are more commonly associated with cheap branded wines of the lower quality level.

K

Kabinett: This is a German word enshrined in German wine law and refers to a legally defined quality level of wines that is governed by the German government. Kabinett wines are the lowest rank of Qualitatswein mit Pradikat wines, which like the AC wines of France are defined as to geographical region of origin, natural sugar content, and other viticultural and vinification attributes.

L

Late-harvest:  This term refers to a style of wine made from individually selected overripe grapes with a high sugar content. Late-Harvest wines have been made from grapes deliberately left on the vine to achieve high sugars and concentrated flavours. White wine grapes are frequently affected by Botrytis Cinerea, a mold which further concentrates the grape and imparts its own unique, luscious honeyed character. Most Late-Harvest wines are unctuously sweet, luscious in flavour, and are intended to be drunk with a dessert or by themselves.

Lees: The sediment that results from clarifying or settling a wine following the fermentation process. It usually occurs in casks or tanks after the wine is separated from the skins and pulps. The Lees consists of dead yeast cells and proteins. Wines such as Muscadet are left on their lees to gain character and complexity although prolonged exposure can result in a wine with unattractive flavours and characteristics.

Legs: A tear- like coating that is left on the inside of a glass after a wine is swirled and is said to be a good indicator of a wines alcohol level.

Length: This is the lingering effect of the wine’s fruit and aroma after you have swallowed the wine and is also known as the finish. A wine with great length is an indication of a wine with sound natural quality.

Limousin Oak: The most sought after type of oak found in Limoges Forest in France, which is considered to be among the finest oak for ageing wines and brandies of high quality. It imparts a mellow, complex vanilla character, complexity and elegance to a wine aged in casks made from it.

Long: A wine that is long has a persistent finish which remains in the mouth long after swallowing. It may also be used to describe the nose of a wine when it is very intense.

Lush: A subjective tasting term used to describe delicious wines that are rich, velvety, soft, and sweet in character.