Guide to Common Styles of Wine

Red Wines

Full-Bodied Dry

California

Zinfandel, Cabernet

 

French

Rhone, Chateauneuf-du-Pape

 

Italian

Barbaresco, Barolo

 

 

 

Medium-Bodied Dry

California

Pinot Noir

 

French

Bordeaux, Burgundy

 

 

 

Light-Bodied Dry

French

Beaujolais

 

Italian

Chianti, Bardolino

 

 

 

White Wines

 

 

 

 

 

Full-Bodied Dry

California

Chardonnay

 

French

Montrachet, Meursault

 

 

Puligny-Montrachet

 

 

 

Medium-Bodied Dry

California

Sauvignon-Blanc

 

French

Pouilly-Fuisse, Sancerre,

 

 

Vouvray, Graves

 

 

 

Light-Bodied Dry

French

Chablis, Muscadet, Pouilly-Fume

 

 

 

Full-Bodied, Very Sweet

Germany

Beerenauslese

 

Frency

Sauternes

 

Hungary

Tokay

 

 

 

Medium-Bodied, Semi-Sweet

California

Gewurtztraminer

 

Germany

Liebfraumilch

 

 

 

Light-Bodied Off Dry

Germany

Rhine, Mosel, Riesling

 

 

 

Common Tasting Terms

Terminology

Description

Acidity

A critical element of wine that is responsible for preserving the wines freshness. Excess acidity results in an

 

overly tart and sour wine.

Balance

A desired trait where tannin, fruit and acidity are in total harmony. Wines with good balance tend to age

 

gracefully.

Body

The weight and presence of wine in the mouth provided by the alcohol and tannin level. Full-bodied wines

 

tend to have this strong concentration.

Bouquet

The blending of a wine's aroma within the bottle over a period of time, caused by volatile acidity.

Complex

A subjective term often used in tasting. A wine is said to be complex if it offers a variety of flavors and scents

 

that continue to evolve as it develops.

Flabby

A wine that lacks structure, or is heavy to the taste, lacks acidity.

Full-Bodied

Wine high in alcohol and extract, generally speaking, fills the mouth, powerful.

Lean

Generally describes wines that are slim, lacking of generosity or thin.

Oaky

A desirable flavor imparted to wine if done in moderation. Most wines are aged in oak barrels one to three

 

years, thereby receiving this toasty oak characteristic. However, if a weak wine is left in contact too long with

 

an oak barrel it will tend to be overpowered with an oaky taste.

Tannin

Tannins are extracted from the grape skins and stems and are necessary for a well-balanced red wine. Tannins

 

are easily identified in wine tasting as the drying sensation over the gums. Tannins generally fade as a wine

 

ages.

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2275DWRWS, 2275DWRWOL

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U-Line 2275DWRWOL Guide to Common Styles of Wine, Common Tasting Terms, Red Wines, White Wines, Terminology Description

2275DWRWS, 2275DWRWOL, 2275DWRWOL specifications

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