Red wine is made by growing and processing red (or black) grapes. The end result varies greatly, depending not only upon the type of grape grown, but several other factors.
Basic terms used for describing red wine are the color, aroma, bouquet, and flavors of the wine.
Basic Red Wine Terms
Color – It ranges from red to purple. Age of the wine is denoted by orange and brick color if the color is blue or purple the wine is younger.
Body – It is compared just like milk (as if skim milk to whole milk to heavy cream), from light to medium to heavy.
Balance – When all factors are well integrated.
Finish – Time till the taste lasts is a big factor. Usually the longer the taste linger it is better.
Fruit – varies from red fruits to dark bramble fruit. Older wines tend to lack fruits.
Tannins – More young means more roughness, gives palpable sensation in the mouth. Then we have harsh ones which come from the seed and stems. The softer tannins are from oak. Harsh tannins can be softened during careful winemaking through the macerations period (skin contact).
Oak – If it is complex with cloves and woody spices, it is French oak. If it is forward with vanilla, it is American Oak. If it is musty, it is from old barrels.
Astringency – It is the drying out of the mouth which is due to acidity.
Oxidation – It can be detected when the color is caramel and a dark, plum smell. Light orange hues can be another hint.
Blending – A wine that tastes complex may have been blended with several grape varieties. Blended wines are much popular in market.
Wine Making Flavors
Malo-Lactic Fermentation: It is the process of changing the harsh malic acid (as in apples) into the softer lactic acid (as in milk). The process leaves a byproduct DIACETYL that tastes of butter.
Carbonic Maceration (CM): A quick way of making wine which results in fruity wines with no tannin and only minor varietal character. Raspberries, strawberries, bananas as well as cotton candy sweetness is typical in the nose.
Wine Flavors and Smell
- Slight sparkle – If slightly dissolved in CO2, if accompanied by a wet forest floor smell, than it is Malo-Lactic fermentation in the bottle.
- Wet cardboard – used for corked wine
- Wet horse blanket – Brett is a common bacterial spoilage, when found in smaller concentrations is more like dirt than merde.
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