The basic wine terms might be very useful during vacations, especially in Europe, with its ancient grape-culture. It is not necessary to get in-depth, but below there are some terms we would recommend to keep in mind, while entering a restaurant in Italy or France, or Spain.
In reality the wine terms in these countries could be traces to days of Roman Empire and beyond, however for a tourist it would be beneficiary to master some basics. Here are the basics to make your conversation with a sommelier a meaningful experience:)
- Tanins – Naturally occurring compounds in grape seeds, skin and stems that will make wine taste “astringent and dry.” Bitterness in red wine is what is called tannin.
- Varietal – The type of grape that your wine is made from. From Cabernet Sauvignon to Chardonnay, varietals are the most common wine identifiers.
- Terroir – How the environment grapes are grown in affects the taste of your wine, from soil to climate.
- Oaky – One of the most famous descriptors of wine. It’s when your wine has wooden undertones, usually thanks to the barrels it was aged in.
- Bouquet – the terms wine aroma and wine bouquet are not exactly scientific but they can be useful to classify the origin of where the smells come from in wine. A wine aroma is derived from the grape variety and a wine bouquet is derived from the winemaking process of fermentation and aging. A classic example of a wine bouquet is the smell of vanilla, which usually comes from aging wine in new oak barrels.
- Sweet vs. dry – Sweet wines are usually easier for novices to swallow than drier wines. Dry wines have more undertones of tanins and may make your mouth feel more sensations.
- Light vs. full-bodied – Lighter-bodied wines go with light dinners and summertime. They usually have higher acidity and lower tanins. Fuller-bodied wines go with a steak dinner and cold winter nights. They are low in acidity and drier.
- Finish – The aftertaste of wine. Does the taste last for a while after you swallow? This is the difference between a short finish and a long finish. Simpler wines tend to have a shorter finish, while more complex or older wines tend to have a longer finish.
The Decanter WWA and Concours Mondial de Bruxelles medals
It’s time to update Le Colture summer palmarès! This time the attention is focused on the Valdobbiadene DOCG Prosecco Superiore Sparkling Brut ‘Fagher’ protagonist of an excellent placement at two of the most acclaimed international wine competitions, being awarded with two Silver Medals at the DWWA – Decanter World Wine Award and the Concours Mondial de Bruxelles 2017.
“The brut ‘Fagher’ is the most modern version of the sparkling wines produced by our company and the most internationally successful – explains the marketing manager and co-owner Alberto Ruggeri – It is the result of a blend of Glera grapes coming from the vineyards located in Valdobbiadene and Ogliano hills. Thanks to its low residual sugar, 9 gr/liter, a pleasant acidity, good minerality and sapidity, this wine is an excellent interpreter of our philosophy’s distinctive features regarding the Prosecco Superiore.”
It is a fresh, young and characterful wine. Its most attractive aspects are enclosed in the inviting sweetness of the scents rich in citrus and fresh vegetable notes, which often combine with a pleasant note of bread and a lively tasting energy. It has a thin perlage that ensures good persistence in the mouth and cleansing of the palate as well as being an additional weapon in food matching. You will appreciate it with fish appetizers and processed vegetables, first courses with seafood and baked fish, or throughout the meal as is usual in the production area,.
Behind every single success there is a united family, a solid team in which everybody has a specific role, each of them working hard with a strong, remarkable passion, showing unchanged respect for a unique territory of inestimable value, which can reward all efforts and sacrifices with an undisputed high quality level.
Grenache noir (50%), Syrah (40%), Mourvèdre (10%)
This wine is deep on the nose with pronounced spicy aromas (peper, nutmeg), typical of the appellation and which accentuate the aromas of blackcurrants and raspberry jam. On the palate, the wine shows a solid yet nicely coated structure , volume and superb length
Serving and food pairings:
Serve at 17-18°C allow the wine to express its full complexity. Decanting before serving would also be beneficial. This Gigondas can be paired with guinea fowl, coq au vin, a beef stew or casserole, and other prepared dishes, even if spicy or highly seasoned