Guide To Common Styles Of Wine; Common Tasting Terms - U-Line 1115R Use And Care Manual

Guide to Common Styles of Wine

Red Wines
Full-Bodied Dry
Medium-Bodied Dry
Light-Bodied Dry
White Wines
Full-Bodied Dry
Medium-Bodied Dry
Light-Bodied Dry
Full-Bodied, Very Sweet
Medium-Bodied, Semi-Sweet
Light-Bodied Off Dry

Common Tasting Terms

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.
12
California
French
Italian
California
French
French
Italian
California
French
California
French
French
Germany
Frency
Hungary
California
Germany
Germany
1115R, 1175R, 29R, 1175BEV
Zinfandel, Cabernet
Rhone, Chateauneuf-du-Pape
Barbaresco, Barolo
Pinot Noir
Bordeaux, Burgundy
Beaujolais
Chianti, Bardolino
Chardonnay
Montrachet, Meursault
Puligny-Montrachet
Sauvignon-Blanc
Pouilly-Fuisse, Sancerre,
Vouvray, Graves
Chablis, Muscadet, Pouilly-Fume
Beerenauslese
Sauternes
Tokay
Gewurtztraminer
Liebfraumilch
Rhine, Mosel, Riesling