Wine Dictionary: 5 Terms That Every Sommelier Should Know
Updated : May 18, 2021 10:05 IST
Wine-tasting is an art and an experience in itself. Just like a chef should know his culinary techniques and tricks well, a sound knowledge of wines is an essential trait of a good sommelier.
As an expert in your field, a professional sommelier must be familiar with the jargon of the wine world. This will go a long way in extending better hospitality and service to the connoisseurs of wine.
Here are 5 terms that you should know if you are a sommelier or aspiring to be one.
Usually when you drink red wine, you might experience a certain drying sensation. This astringency in your mouth is caused by tannins that are present in grape seeds, their skin as well as stems. This is referred to as chewy or grippy.
2. Angular/ Lean
When the wine is not smooth, it is angular. This means that it has a high acidic level and directly points to your mouth. It can be called angular, lean or austere.
This is a fairly common terminology that is used by wine connoisseurs. Usually, when a wine has lost its fruity aroma and flavors, it is called corked. This occurs due to a cork taint and the wine starts to give a musty hint.
The suppleness of the wine is the lack of angular taste. It’s smooth, rounded and well-balanced acid levels that ensure that the astringent sensation does not overpower the taste of the wine.
If someone says the wine is , it means that it has a funky smell that is lent to it by a wild yeast that grows on grapes. Usually, this is not a good sign but if in a moderate degree, wines can have a distinct . is often used in case of red wines.
Let’s see how much you score on this wine quiz.