U-Line 1175BEV - Manual (Page 12)

12 1115R, 1175R, 29R, 1175BEV
Guide to Common Styles of Wine
Common Tasting Terms
Red Wines
Full-Bodied Dry California
French
Italian Zinfandel, Cabernet
Rhone, Chateauneuf-du-Pape
Barbaresco, Barolo
Medium-Bodied Dry California
French Pinot Noir
Bordeaux, Burgundy
Light-Bodied Dry French
Italian Beaujolais
Chianti, Bardolino
White Wines
Full-Bodied Dry California
French Chardonnay
Montrachet, Meursault
Puligny-Montrachet
Medium-Bodied Dry California
French Sauvignon-Blanc
Pouilly-Fuisse, Sancerre,
Vouvray, Graves
Light-Bodied Dry French Chablis, Muscadet, Pouilly-Fume
Full-Bodied, Very Sweet Germany
Frency
Hungary Beerenauslese
Sauternes
Tokay
Medium-Bodied, Semi-Sweet California
Germany Gewurtztraminer
Liebfraumilch
Light-Bodied Off Dry Germany Rhine, Mosel, Riesling
Terminology Description
Acidity A critical element of wine that is responsible for preserving the wines freshness. Excess acidity results in an
overly tart and sour wine.
Balance A desired trait where tannin, fruit and acidity are in total harmony. Wines with good balance tend to age
gracefully.
Body The weight and presence of wine in the mouth provided by the alcohol and tannin level. Full-bodied wines
tend to have this strong concentration.
Bouquet The blending of a wine's aroma within the bottle over a period of time, caused by volatile acidity.
Complex A subjective term often used in tasting. A wine is said to be complex if it offers a variety of flavors and scents
that continue to evolve as it develops.
Flabby A wine that lacks structure, or is heavy to the taste, lacks acidity.
Full-Bodied Wine high in alcohol and extract, generally speaking, fills the mouth, powerful.
Lean Generally describes wines that are slim, lacking of generosity or thin.
Oaky A desirable flavor imparted to wine if done in moderation. Most wines are aged in oak barrels one to three
years, thereby receiving this toasty oak characteristic. However, if a weak wine is left in contact too long with
an oak barrel it will tend to be overpowered with an oaky taste.
Tannin Tannins are extracted from the grape skins and stems and are necessary for a well-balanced red wine. Tannins
are easily identified in wine tasting as the drying sensation over the gums. Tannins generally fade as a wine
ages.
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