Ever Wonder? Why is a Wine Said to be "Refreshing?"

There are a lot of terms that are thrown around regarding wines. And, one that you may hear about in the warmer months is “refreshing.” But, what exactly does it mean for a wine to be considered refreshing?

Well, in a word, it’s acidity.

Acid is a natural component in a grape. But a wine maker is looking for just the right balance between the grape’s acid level and its sweetness before harvesting the grapes. The sugar in a grape is what is converted to alcohol during fermentation and the acid is what gives the wine it balance, flavor and mouth-feel.

Have you ever noticed after sipping a lemonade that it can make your mouth tingle and give you a mouth- watering sensation? Well, it’s the acidity of the lemon that gives you that mouth-watering sensation. You may also experience a mouth-watering sensation when sipping your favorite cola drink. In both cases, acid is the primary factor in the sensation in your mouth or the “mouth feel.”

So, now that you know that it’s acid that causes a wine to be described as “refreshing,” what are some higher acid wines? In general, they are going to be the light-bodied white wines but rosés and sparkling wines can also be refreshing.

Here’s a brief listing of high-acid white wines:

• Sauvignon Blanc

• Pinot Gris (Pinot Grigio)

• Albariño

• Chenin Blanc

• Grüner Veltliner

• Riesling

• Vinho Verde

By no means is this an exhaustive listing of high-acid white wines, but these are the best-known ones.

So, acid is just one of the four fundamental traits in good wines. Next time we’ll take a quick look at the other three. Until then, Cheers!

Wine Fun Fact: The Difference Between Aroma and Bouquet

Recently, I posted a piece discussing how fermentation and aging affect a wine’s aroma. But, it was brought to my attention that the terms aroma and bouquet are different when it comes to wines. So, here’s a quick summary of each:

• Aroma - Each grape variety (e.g., Cabernet Sauvignon, Zinfandel, etc.) has its own set of aromas. These aromas are fruit, herbal and floral scents that are just from the grape. These are also referred to as primary aromas.

• Bouquet - The bouquet of a wine comes from the fermentation and aging processes. During the fermentation process, yeast turns the grapes’ natural sugars to alcohol. But, the yeast can also impart scents associated with bread, butter, cheese and earthiness, such as mushrooms. Aging a wine in oak barrels can impart scents of vanilla, caramel, chocolate, smoke and tobacco. These scents of a wine’s bouquet are also referred to as secondary aromas.

How Fermentation and Aging Affect a Wine's Aroma

Last time we looked specifically at how oak affects the flavor of wine. There we learned that oak can be used in the fermentation process and/or the aging process to add various flavors to the wine. But before you take a first sip of wine, swirl your wine in your glass and then stick your nose into the top of the glass and experience all the wonderful aromas that the wine has to offer.

First and foremost, a wine’s aroma is based on the grape that is used in the wine. So, fruity aromas are those that are up-front. In white wines these aromas can include those of tropical fruits, melons, and citrus. In red wines you’ll find red fruit, black fruit and dried fruit aromas. So, these set the foundation for a wine’s aroma.

Now, let’s take a look at how the fermentation and aging process affect a wine’s aroma. First, fermentation - the process that turns the grape’s natural sugars to alcohol. And, the key ingredient in fermentation is yeast. Therefore, it’s not surprising that the yeast is a factor in a wine’s aroma. While the yeast doesn’t play a major role in a wine’s aroma, it can give a wine hints of fresh baked bread, butter, cream and cheese.

Then there’s the aging process. And, here aging in oak can yield a variety of aromas, some directly from the wood and others from the small amount of oxygen a wooden barrel allows inside. Depending on type of oak and how the barrel is toasted, it can lead to sweet aromas that including vanilla, caramel, brown sugar and butterscotch. The introduction of oxygen in the barrel can lead to nutty aromas. And, a heavily toasted oak barrel can even introduce aromas of smoke, tobacco, cigar and dried leaves.

So, don’t forget ‘smell’ as part of the five-Ss in wine tasting. Try it with your next glass of wine and see how many aromas you can pick out. Cheers!

More on Learning About Wine

Last time we looked at how to get started in learning about wine. And, the best way to learn is by trying. Sure, you could pick up a book or a wine magazine, but those will tell you about wines that others like. The first thing you need to do is to start by discovering your palate - your individual likes and dis-likes.

It’s amazing how many times I come across a real wine lover or wine enthusiast that will only drink white wine, or will only drink red wine or who will only drink a single varietal. And that’s just fine. They’ve found what they like.

But I’m the type that can’t wait to try something different. Just for the experience. Just for the learning experience. So, I say, start tasting wines. And taste lots of them.

When you’re just getting started with wines don’t expect to be able to distinguish subtle aromas or nuances in the wines. Just taste them and give them a thumbs-up or a thumbs-down. And keep some type of records of your tastings. On down the learning road, you’ll actually be able to use your “class notes” to find other wines you might enjoy. Especially if you have a great wine server or a knowledgeable friend. With your notes you can say “I really like Pinot Grigio” and that can open up a whole new set of wines that you’ve never heard about that you just might enjoy.

Learning about wine is a journey and it takes time. So, be patient. Your learning will never end. Mine hasn’t!

Ever Wonder How to Tell if a Wine has Gone Bad?

Imagine ordering a glass of a light, crisp fruity Sauvignon Blanc expecting the glass to look like the one on the left side of the photo. But, instead you are served a golden-brown glass of wine like the one on the right. You will have been given your first clue. Then you lift your glass to take a sip but even before you do you get a whiff of a nutty aroma. That’s your second clue. But, you go ahead and take a sip and it tastes more like a sherry than a Sauvignon Blanc. You’ve gotten your final clue.

This wine has gone bad. The color, aroma and taste are dead giveaways of an oxidized wine.

Much like an apple or a banana will turn brown if exposed to air, so too will a wine.

Is an oxidized wine drinkable? Well, yes. It won’t hurt you or make you sick. And, if you are a sherry lover, you’ll probably like an oxidized wine. But you won’t get to enjoy the bright, crisp fresh fruit flavors that a Sauvignon Blanc, or most any white wine, should have.

Oxidation is just one of several wine faults that can occur in a ‘sealed’ bottle of wine. And, it can happen to both white and red wines. So, next time we’ll get into the various ways that wines can go bad and how to detect them. Until then, here’s to drinking good wine! Cheers!