Glossary
Select a letter from the list below to view
other definitions.
A B C D E F G H I J K L M N O P R S T U V W
carbonic maceration
This vinification method is used to make soft, fruity, very accessible wines. Whole clusters of grapes are put into a vat that is then filled with carbonic gas. This system is used when fruit is to be emphasized in the final wine in contrast to structure and tannin. |
cedar
Rhône reds can have a bouquet that suggests either faintly or overtly the smell of cedar wood. It is a complex aspect of the bouquet. |
chewy
If a wine has a rather dense, viscous texture from a high glycerin content, it is often referred to as being chewy. High-extract wines from great vintages can often be chewy, largely because they have higher alcohol hence high levels of glycerin, which imparts a fleshy mouthfeel. |
closed
The term closed is used to denote that the wine is not showing its potential, which remains locked in because it is too young. Young wines often close up about 12-18 months after bottling, and depending on the vintage and storage conditions, remain in such a state for several years to more than a decade. |
complex
One of the most subjective descriptive terms used, a complex wine is a wine that the taster never gets bored with and finds interesting to drink. Complex wines tend to have a variety of subtle scents and flavors that hold one's interest in the wine. |
concentrated
Fine wines, whether they are light-, medium-, or full-bodied, should have concentrated flavors. Concentrated denotes that the wine has a depth and richness of fruit that gives it appeal and interest. Deep is a synonym for concentrated. |
corked
A corked wine is a flawed wine that has taken on the smell of cork as a result of an unclean or faulty cork. It is perceptible in a bouquet that shows no fruit, only the smell of musty cork, which reminds me of wet cardboard. |
cuvée
Many producers in the Rhône Valley produce special, deluxe lots of wine or a lot of wine from a specific grape variety that they bottle separately. These lots are often referred to as cuvées. |
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