Wine 101

Wine is one of the most popular beverages in the world.  It is also one of the most intimidating.  Between the different types of wines that are available and the seemingly complex rules that lie behind wine’s true enjoyment, getting into the world of wine can almost feel like attempting to learn a new language.  However, as daunting as wine can be, all that is really needed to gain an appreciation for wine is to have a passing knowledge of the basic terms and styles that may be discussed in a wine tasting room.

Here then, are definitions for some of the wine terms that may get casually tossed about by your server the next time you visit a winery:

Aerate – The process of allowing wine to “breathe” by exposing it to oxygen, thus allowing it to mellow and broaden its flavor profile.  This process is sometimes brought about by decanting the wine.

Appellation – Description of the specific geographic region where a wine is produced. 

Blend – A wine that is made from a combination of two or more grape varieties.  A Chianti would be considered a blend.

Bouquet – All of the aromas that are present in a glass of wine.

Decanting – The process of pouring wine from its original bottle into another container, known as a decanter.

Fortified Wine – Wines whose potency has been strengthened due to the presence of an additional, distilled alcohol.  Ports are the best example of fortified wines.

Legs – The trails of oil that run down the inside of your wine glass after the wine has been swirled or the glass has been tipped.  These trails are an indicator of the amount of alcohol, glycerin, and sugar that are in the wine; the longer the legs, the greater the presence of these components.

Nose – The smell of the wine.

Oenophile – Term describing a person that possesses a high appreciation of wine.

Sommelier – The individual in restaurants who assists guests with the wine selections for their meals.

Tannin – Component of the grape that gives wine its lip puckering sensation.  Tannins are usually strongest in young red wines.

Table Wine – Description of any wine that is suitable for consumption with a meal.

Terroir – Term used to describe a particular grape growing region, including climate, soil, and topography.

Varietal – A wine that is made from one dominant grape variety.  For example, a Chardonnay is considered a varietal because it is made from Chardonnay grapes.

Vintner – A person who makes wine. 

Viticulture – The agricultural process behind grape growing.

Additionally, here are descriptions of some of the world’s most commonly consumed wines, including basic flavor and food pairing information:

Cabernet Franc– Commonly referred to as cabernet, this red wine is produced by a hearty grape renowned for its ability to survive harsh winter conditions, as well for its capacity to adapt to different climates and soils.    Cabernet Franc wines tend to possess light red hues and varying degrees of peppery, fruity, and floral notes that fluctuate based on where its grapes are grown.  This malleable flavor profile makes Cabernet Franc a versatile wine that pairs equally with cheeses and pizza as it does with red meats and heavy game. 

Cabernet Sauvignon – It was only recently determined that the finicky grapes that produce this popular red wine are a cross-breed between the grapes that produce Cabernet Franc and Sauvignon Blanc, even though the name has long seemed to suggest such a hybrid.  One of California’s most popular wines, Cabernet Sauvignon carries a distinctive dark red shade and a spicy, earthy flavor quality that becomes bolder with age, making it highly desirable amongst serious wine collectors.  Cabernet Sauvignon wines pair very well with mild spices, bitter greens, and grilled fatty red meats.

Chardonnay – This wine has long had a reputation for being the best-selling white wine in the U.S.  It is also one of the easiest wines to produce; the grape in which Chardonnay is derived can adapt to a large number of varying climates, thus making it abundant and therefore relatively inexpensive.  Most chardonnays contain either a prominent buttery or oaky flavor profile, and they pair nicely with seafood, poultry, pork, and cream-based entrees.

Chianti – This popular Italian red wine is also the world’s foremost blended wine, as it is made from a classic recipe involving Sangiovese, Canaiolo, and Malvasia Bianca grapes.  Much like true port only comes from Portugal, true Chianti only comes from the Chianti region of Italy; bottles of the wine that come from the proper area are typically marked with a black rooster on its label.  Chianti is a strong, bold red, with fruity flavors such as cherry, plum, and strawberries typically at its forefront.  Well-seasoned foods such as brisket, chops, and veal are ideal matches for Chianti.

Gewurztraminer – Known for its pungent aroma, Gewurztraminer may be the boldest white in the wine world.  The heartiness of the wine belies the inherent cultivating weakness of the grape that it is produced from, as it does not handle slight climate changes or vine infections well.  When the grapes make it though the harvest, they create wines that are rich in golden colors, which seem to fit its strong aromatic presence.  Gewurztraminer’s aggressive bouquet lends to strong floral and spicy flavor notes, which in turn makes it a white that actually works with the spicier aspects of Asian cuisine.

Malbec – Although its roots are planted in France, Malbec is primarily associated with Argentina these days, to the point where it is arguably the most popular wine to come from South America.  The cultivation of Malbec grapes can be a tricky proposition, as they need to age on the vine even after they reach their level of ripeness in order to mature into their full flavor potential.  Properly harvested Malbec is distinctive for its deep, luxurious purple hue and rich plum and anise notes.  This flavor composition allows Malbec to pair very well with red meat and spicy dishes.

Merlot – Because of the adaptable nature of the grape that produces it, Merlot is one of the world’s most abundant red wines.  Merlot is considered to be a good entry point for novice wine drinkers because its fruity flavors are rather easy to pick up.  Merlots are sometimes derided by wine aficionados because the flavor profile of the wine is so straightforward and non-challenging.  The conventional nature of Merlot makes it a natural accompaniment when paired with basic beef and lamb dishes.

Muscat – Derived from what many wine historians consider the oldest family of grapes, Muscat wines do not have a clearly defined identity.  Some Muscats are considered table wines.  Others are considered sweet sparkling wines.  In the U.S., Muscat’s primary calling card is that of a dessert wine, where orange and black Muscat grapes are famously grown in California’s San Joaquin Valley to produce overtly fruity wines that are best suited for after-dinner sweets.

Pinot Gris – Not surprisingly, the white wine Pinot Gris (also known as Pinot Grigio) is derived from a mutant offspring from the grape that produces Pinot Noir.  Although not as temperamental as its cousin, Pinot Gris does come with its own set of harvesting challenges.  The chief challenge with harvesting Pinot Gris grapes is to collect them before they become fully ripe, as they tend to lose acidity quite quickly as they reach maturity.  When made properly, Pinot Gris possesses a silky texture and fruity, citric flavors, although the wine’s unstructured nature allows for traces of floral, peppery, and oaky notes.  Pinot Gris pairs well with seafood, cheese, and light pastas.

Pinot Noir – This red’s unstructured, complex nature has allowed it to achieve cult status amongst wine enthusiasts.  However, from cultivation to bottle-storage, no other wine is more difficult to produce consistently than Pinot Noir.  The grapes that make Pinot Noir are the products of vines whose genetic code mutates with each passing generation, thus yielding fruits that have no definitive structure.  Additionally, Pinot Noir’s grapes are easily decimated by climate change, carry a strict harvesting window, and are difficult to ferment.  This instability produces wines that contain intricate aromas and flavors that swing from sweet fruits to herbaceous greens.  This complexity makes it a solid choice to pair with nearly any type of meat, seafood, or pasta dish.

Port – While the name is commonly attached to fortified dessert wines produced the world over, true Port wines exclusively come from the Douro Valley in northern Portugal (similar to how true Champagne hails from France).  Most commonly served as a dessert wine, Port’s distinctive sweet, almost syrupy flavor is developed by the use of an additional grape spirit whose presence allows for extra sugar to be retained.  This unique process gives Port an alcohol content that is higher than other wines.  Ports are most commonly paired with cheese and desserts, and are a classic accompaniment for an after-dinner cigar.

Riesling – Cultivated in Germany since at least the 1400s, Riesling is one of the most malleable whites in the world, as its grape can produce wines that are dry, semi-sweet, or completely sweet.  Riesling wines are quite renowned for their aging properties, as its versatility enables them to have a maturity process that typically ranges from 5 to 30 plus years.  The flavors associated with Rieslings are floral and fruity in nature.  Given its German heritage, it is not all that surprising to see that Rieslings pair nicely with sausages, but the wine’s flexibility allows it to go with a broad base of foods, from light fish to spicy sauces.

Sauvignon Blanc – Indigenous to the South West wine region of France, the grapes that produce this white is cultivated in most of the world’s premier wine growing regions.  The crisp flavor profile of Sauvignon Blanc does fluctuate depending on the climate where the grapes are grown, ranging from herbaceous to green, fruity aspects.  This spectrum lends Sauvignon Blanc to work well with cheeses, soups, and salads.

Syrah – Sometimes called Shiraz, this potent red wine is considered the leading wine to be produced by Australia.  Syrah’s powerful, full-bodied flavor profile makes it one of the more intimidating wines for beginning wine enthusiasts to drink.  However, seasoned oenophiles find Syrah wines to have spicy, bitter components, the intensity of which is lessened if the grapes are grown in warmer climates.  The biting nature of Syrah makes it ideal to pair with hearty beef-based dishes or spicy foods.  

Viognier – This white is one of the world’s most difficult wines to produce, as its vines typically yield a low number of grapes that hold a very strict window of cultivation.  The intricately fickle nature of the grape tends to make buying Viogniers a little pricey, although the recent upswing in production from California’s Central Coast has somewhat tempered the price point.  Viognier’s highly aromatic and strong fruity nature makes it a natural to be paired with the spicy foods that are found in Thai and Indian cuisines.

Zinfandel – Grown primarily in California, Zinfandel (also known as Zin) is arguably the ultimate beginner wine, as its straightforward fruitiness is extremely easy to detect.  Perhaps, in fact, it is too easy, as Zinfandel – specifically, the blush-colored White Zinfandel that is produced by the grape – is routinely frowned upon by serious wine aficionados.  Zinfandel’s open flavor profile makes it a versatile wine when it comes to food pairing, as it goes nicely with virtually any meat, poultry, seafood, or cheese.