Wine Terms

In honor of Tax Day (blech!), let’s take a brief look at the governing body that controls the U.S. wine industry. This includes specifications for information provided on wine labels, as well as advertising regulations.  The TTB defines the system of Wine Appellations of Origin.  This can apply to other countries, a U.S. State, or multiple states. 

Basically, it’s a defined wine making region.  The TTB is also involved with assuring standards are met for labeling organic wine. The Bureau controls the import and export of wine into and out of the U.S.  They investigate permits for wineries, importers, and exporters.  They also conduct laboratory analysis of wines for safety and fraud. And finally, the TTB does what the American government does best – collects taxes.  A mere $15 billion each year from alcohol and tobacco products.  Thanks, guys.

Blanc de Noirs refers to white wines made from red grapes.  How is this done?  Skins are simply not included in the juicing process, which is what gives red wines their red hue.  Blanc de Noirs is a French term often used with Champagne, which is a classic variety utilizing the red grape–white juice technique.

Sometimes part of the winemaking process, additional sugar is added to boost sugar levels in under ripe grapes. This addition is common in colder regions of Europe that may not have enough warm days to yield fully ripened grapes. This addition is, however, forbidden in Southern parts of Europe, as well as California.

Wine needs to breathe too.  Decanting a wine means opening a bottle, and pouring the wine into a special vase-like glass to allow some breathing time before drinking.  The act of pouring, as well as allowing the wine to sit out for about an hour, mixes oxygen with the wine, also known as aerating.  This is an important step, as the flavors of the wine taste much more balanced after some quality aerating time. If you don’t have time to aerate the wine, the frequent act of swirling the wine in your glass can really help a wine open up.

Malolactic Fermentation (or conversion of malic acid), otherwise known as ML, is a step to reduce acid in a wine. The winemaker may choose whether or not to include this step, though it’s a technique most often used in fuller-bodied white wines and in red wines. The harder, sharper malic acids are transformed into softer lactic acids, which create a rounder, fuller taste.

Slightly tilt a glass of wine over a white background, and look closely at the color variation from the rim to the core.  This can tell you about the age of the wine.  The more variation, or difference in color from the edge to the center, indicates an older, more mature wine.  An evenly toned wine is likely a younger wine.

Reds showing a purplish or blueish tinge indicate a young wine, while those with a hint of orange or a brick reddish tint show signs of maturity.  Meniscus is generally more visible in reds than whites, though it is still possible to see variation in some of the more darkly colored white wines.

Tannins are an essential component in red wine.  They come from the skins, pips, and stalks of red grapes.  Tannin in the mouth can feel like licking a dry towel.  It is also referred to as “tannic grip”.

It is good advice to drink water or eat a cracker in between tasting tannic wines.  Tannins build up and make flavors more difficult to distinguish.  A lot of tannin is an indication of a younger wine.  As a wine ages, its tannins will soften.