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Northeast Ohio develops an ever-stronger sense of "wine culture" among its residents and for its visitors, adding a few vocabular words will help to raise the comfort level of those enjoy sipping on our patios during the coming, beautiful fall season.
Here are a few "T" words to help everyone enjoy their Wine Country experience a bit more:
Tart is used to describe a sharp, tongue-tingling sensation caused by acidity in wine. The word "crisp" is sometimes used to describe the same sensations. The natural acids in wines create a desired balance with and among any sweetness and fruitiness in the
Toasty describes a pleasant aroma reminiscent of baked bread or caramel. This usually comes from aging the wine in oak barrels that were charred during assembly by the "cooper" aka barrel maker. Some winemakers use heavy toasted barrels for some varieties. Sometimes, for more delicate reds and a few whites, they use a lighter toast level.
Tobacco aromas are often found in complex, aged red wines. They are usually subtle but remind many of the smells emanating from a cigar box.
Tartaric Acid is the primary, natural acid found in grapes. It contributes to complexity, structure and crispness. [Other acids found in wine include citric, malic [think green apples], lactic [think milk - resulting from a process called malo-lactic fermentation to soften harsher acids in some wines.]
Tertiary Flavors: Many wines aged in bottles or in barrels develop a complex mix of aromas and subtle flavors [like leather, nuts, and spice] that develop slowly over time. Often these take over some of the fruitiness of young wines.
Thin: This is a term no winemaker wants to be used in describing his or her wine. It is a negative descriptor for a wine that lacks body, flavor, or depth, making it taste watery or diluted.
Tears are often also called “legs,” these are the liquid droplets that crawl down the inside of a wine glass after swirling. Tears usually indicate a higher alcohol or high sugar content in the finished wine.
Terroir is a nebulous, somewhat obtuse term to describe the complete natural environment--including soil, climate, and terrain--where grapes are grown. Terroir shapes the wine’s unique taste. It is both so influential and complex, there are a half dozen books devoted to explaining its impact.
A Wine Thief does not describe someone who sneaks in the cellar with a straw. Rather it is a long glass or metal tube used to pull a sample of wine directly out of a barrel as the winemaker passes through the cellar to check on the progress of each barrel or tank. It is sometimes used in consumer events to engage and impress special cellar visitors too.
TCA (2,4,6-Trichloroanisole) is another term NO winemaker wants to hear from judge evaluating his wine. It is a chemical compound residue that causes a fault known as “corked” wine, making it smell like damp cardboard. It results when corks [from the wooden bark of trees, grown almost primarily in Portugal] which, after sanitization, are not completely rinsed.
Wine can be an intimidating beverage for many. And in our industry, we often use jargon which makes matters worse for a casual consumer. Building a familiarity with wine terms helps consumers feel more comfortable and helps winemakers sell more wine.
For additional information: dwinchell@ohiowines.org