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DUMB
Characteristic description of a young wine with yet-to-develop
aromas and flavours. A synonym for "closedin".
Named so because it seems "unable to speak".
BACKWARD
Describes a wine that retains youthful characteristics
despite considerable aging. This usually indicates that it
will take longer to reach maturity and requires even
more aging in the bottle or barrel.
VANILLIN
A component contributed by the oak. Considered to add
a degree of "sweetness" to red wines when present in
barely detectable amounts, so adding to a desirably
complex style. Different from VANILLA which you
usually just pick up when smelling the wine.
BRIARY
Denotes a wine having an aggressive, prickly taste best described
as "peppery". Sometimes combined with the adjective
"brawny" to characterize a young red wine with high alcohol
and tannin content.
ASCESCENCE
"Ascescence" is the term used to mark the presence of acetic
acid and ethyl acetate. Detected by sweet and sour, sometimes
vinegary smell and taste along with a sharp feeling in the
mouth.
BREED
Term reserved for wines from the best grape varieties, the socalled
"noble grapes". Denotes wines judged to have reached
classical expectations of aroma, balance, structure and varietal
character.
HOT
Defines a wine high in alcohol and giving a prickly or burning
sensation on the palate. Accepted in fortified wines, but not
considered as a particularly desirable attribute in Cabernet
Sauvignon or Chardonnay. Positively undesirable in light,
fruity wines, (eg: Rieslings).
LEGS referred to as TEARS
We know about legs, but not about tears. Term used when
referring to the liquid rivulets that form on the inside of a
wineglass bowl after the wine is swirled in order to evaluate
the alcohol concentration present. Usually the higher the alcohol
content, the more impressive the rivulets appear because of
reduced surface tension effects. (Some still cling to the erroneous
belief that glycerin content causes these rivulets).
* Reproduced with permission from Peter Svans
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