Today, I want to discuss a few wine terms, but I also want to share with you My NJ Wine of the Week. First, the wine terms-what they mean, and how they may influence the aroma, taste, and texture of your wine. When you go into a wine store like Total Wine, you are often greeted by a sales associate, who might see what wines are in your cart already and say, “I see you like ___.” “Have you ever tried _______?” (Usually similar, but perhaps a little more expensive than your choice). Or if your cart is still empty, they may ask you what wines you like. But, what is it about those wines that you like? Is it the color (red or white or Rose)? Is it the oak or stainless steel fermentation? Perhaps it’s the buttery taste of the Chardonnay? When I describe wine in my posts, I don’t mention a lot of things that many others tend to write about. My reasons are two-fold. While I know many of you are knowledgeable about wine and may have sophisticated palates, for many others they are overwhelmed with terms or may even get turned off by some descriptors like “leather”, “tobacco,” or “graphite.”
Some Useful Wine Terms
Here are a few of the terms that I find useful. Some explain a little about the aroma and taste of a wine, while others are tasting notes themselves.
- Acidity-This is the quality that you may experience first on the tip of your tongue, like when you eat a grapefruit or taste a bit of lemon or other citrusy fruit. It is reflected in terms like “lively” and “bright.” Acidity is even more important in white wines like Riesling, Chardonnay, and Pinot Grigio. Wines with higher acidity generally are great for pairing with many foods. If there is not enough acidity in wine, it may taste “flat” or dull.
- Body-The body of wine is a result of several things, including the type of grape used, the use of oak vs stainless steel fermenters, and the alcohol level of the wine, as well as the winemaker’s techniques. The result may range from light (like many Pinot Grigios) to full body (like many Cabernet Sauvignons or Petit Verdots). This greatly contributes to the wine’s texture or “mouthfeel.”
- Tannins-These are produced by exposure to grape skins, seeds, and stems, as well as oak barrels. Consequently, red wines generally have more tannins than white or Rose wines. Tannins also serve as a natural preservative, explaining in part why red wines generally can be cellared for much longer periods than white wines or Rose wines. They contribute to the drying or puckering sensation you feel, and the overall “mouthfeel” of a wine. Smooth tannins (produced by aging and aerating properly) are the goal, but may take time to achieve.
- Malolactic fermentation-The conversion of malic acid into lactic acid in the fermentation process. This often produces buttery or creamy notes in the wine (most commonly in Chardonnay).
- Skin contact-The longer the skins are in contact with the juice, the darker the color and the more tannins are imparted in the wine. White wines produced with long exposure are often called orange wines, obviously due to the resulting color.
- Fruit foward-You taste the fruitiness as soon as the wine reaches your mouth, sometimes fooling you into thinking the wine might be a little sweet-at least until the finish…
- Finish-The very last of the taste-it can be long lasting or short-lived; fruity or bone dry. A wine may be fruit forward, but still have a dry finish.
My New Jersey Wine of the Week
For my New Jersey Wine of the Week, I have selected a wonderful Chardonnay from Auburn Road Vineyards. They actually make four different Chardonnays: The White Bottle, NuBlanc, Featherbed Chardonnay, and Barrel Fermented Chardonnay. While they are all very good, the Barrel Reserve Chardonnay is definitely my favorite. It is made from 100% Chardonnay grapes from their Featherbed Vineyard. It is nicely balanced with a rounded mouthfeel, yet enough acidity to complement a wide variety of foods. It is fermented in French oak, adding complexity (and vanilla) without overpowering the tropical and citrus fruit notes, with a tasty lingering, creamy finish. Below is a photo of a bottle of their 2022 vintage, which we enjoyed with a great chicken dinner that my wife prepared.
Coming Attractions
- My Favorite NJ Red Blends
- Amalthea Cellars Spring ’25
- Old York Cellars Spring ’25
- Unionville Vineyards Spring ’25
- Hopewell Valley Vineyards Spring ’25
- Turdo Vineyards 2025!
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