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Wine terminology & characteristics 

 Confused by all of the weird sounding wine terms out there? let me help break it down for you: head into the weekend feeling confident in your wine picks!⁠

ALCOHOL often referred to as the burning sensation in your throat (anyone else head go straight to vodka shots?!) Alcohol is made when the winemaker adds yeast to the grape juice, which converts the residual grape sugars into ethanol (alcohol). Fun Fact: Alcohol adds 'body' to the wine.⁠

SWEETNESS comes from the residual sugars of the grape juice, the more sugars the sweeter the wine...⁠

^ remember when we said that the yeast converts (aka eats) the sugar to create alcohol, therefore the more alcohol in the wine, generally the less sugar!⁠

ACIDITY refers to the tartness or crispness in wine. This comes from the citric acid of the grape. As a grape becomes more ripe, it becomes less acidic and therefore more sugary.⁠

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TANNIN is that mouth-drying feeling on the tongue or gums. This comes from the skins & seeds of the grape during the maceration process... *during maceration, when the juice & skins are combined to give the wine body & colour, we also get tannins (since white wine doesn’t go through the process of maceration, we don’t get tannins in white!).⁠

BODY refers to the weight of the wine in your mouth - light, medium or full-bodied. Think of the difference between skim and full milk!⁠

Have a wine term you've been wondering about? Follow me on Instagram and DM me to test my knowledge. 

www.instagram.com/laurenpower_wine