Juicy Knowledge

What the #$*% does that mean!?

You’ve probably read the back label of a wine bottle, or read a wine description on a menu. Do terms like, ‘tannic backbone,’ ‘crisp acidity,’ or ‘toasty oak’ mean anything to you? Of course, one has to wonder if certain wine descriptions are written by a lovesick chef: “Luscious honey notes followed by ambrosial hints of ginger and clove.” Sheesh. Actually, some descriptors will help you anticipate how a wine might taste. Perhaps, even more importantly, a wine description can help you successfully pair wine and food.

Some common (and useful) label terms:

Body – the weight of the wine in your mouth due to alcohol content or tannins. Red wines are usually fuller bodied than whites
Toast/Toasty Oak – the wine has been aged in toasted (charred) oak barrels or oak flavoring has been added. This imparts vanilla and caramel scents and flavors to the wine
Crisp/Fresh/Refreshing – the wine has noticeable acidity, which means it will highlight many food flavors (think: a squeeze of lemon on your grilled fish) and cause your mouth to water
Length/Complexity/Finish – the wine’s scents and flavors will linger and/or even evolve as you drink the wine. A complex, long-finishing wine will make you think, "Wow. What did I just taste?"
Tannic Backbone/Structure – the wine, most commonly a red, contains tannins that impart coating and tactile sensations to your tongue, gums and mouth. Tannic red wines can stand up to hearty 'steak and potatoes' dishes