How to Talk About Wine Like a Pro

Wine seems to be trapped in a space where it’ll be forever daunting to talk about. Is it truly so complicated? Or have wine industry professionals been gatekeepers of the realm of wine?

We know one thing for sure: unless you are at a wine tasting, one’s conversation about wine should never exceed the conversation about literally anything else. At the end of the day, wine is a beverage that is made to go alongside food at the dinner table and to be savored and enjoyed. It should heighten the experience, but it shouldn’t be the experience.

Now…

If you’ve ever found yourself staring at a wine list, feeling completely lost, or maybe you've been at a dinner party where everyone seems to be speaking a foreign language when discussing the Cabernet Franc. Don't worry – you're not alone. Read this blog and you’ll be able to hang. (But, our first tip: leave that party immediately. Boooooring.)

All jokes aside, wine talk can be intimidating, but it doesn't have to be - it’s quite relatable to many things you already talk about, like food! Wine is food! This guide will help you navigate the world of wine terminology, giving you the confidence to discuss vino like a seasoned pro.

The Five S's: Your Gateway to Wine Appreciation

Let's start with the basics. Wine professionals use a method called "The Five S's" to evaluate wine. This simple approach will immediately up your wine game:

1. See: Take a good look at the wine. Is it clear or cloudy? What's the color? A deep purple for a young red, or a brick-like hue for an older vintage?
2. Swirl: Gently swirl the wine in your glass. This releases the aromas and tells you about the wine's "legs" or "tears" – those streaks that form on the glass. They can indicate the wine's alcohol content and body.
3. Sniff: This is where the fun begins. Take a good whiff. What do you smell? Fruits? Flowers? Spices? There's no wrong answer here.
4. Sip: Take a small sip and let it coat your mouth. Pay attention to the flavors and how they evolve.
5. Savor: This is your overall impression. How do all these elements come together?

Key Components: The Building Blocks of Wine Talk

Now that you've tasted the wine, let's break down what you're experiencing:

Sweetness

Wines range from bone-dry to dessert-sweet. Most table wines are dry, but you might detect a hint of sweetness. Terms to use:

• Dry
• Off-dry
• Sweet

Acidity

This is what makes wine refreshing. Think about how a lemon makes your mouth water. Terms to use:

• Crisp
• Bright
• Flat (if there's not enough acidity)

Tannins (for red wines)

Tannins create that drying sensation in your mouth, similar to strong black tea. They're more prominent in red wines. Terms to use:

• Soft
• Firm
• Grippy
• Lithe
• Satiny
• Gritty
• Supple

Tannin levels:

• Low
• Medium
• High

And if you think it’s in between any of these, use:

• Medium minus
• Medium plus

Body

This refers to how the wine feels in your mouth. Is it light like skim milk or heavy like cream? Terms to use:

• Light-bodied
• Medium-bodied
• Full-bodied

And if you think it’s in between any of these, use:

• Medium minus
• Medium plus

Alcohol

You can often feel the alcohol as a warming sensation. Terms to use:

• Low
• Medium
• High

And if you think it’s in between any of these, use:

• Medium minus
• Medium plus

Wine Flavor Profiles: Painting with Words

Here's where you can have fun and get creative. Wines can have a wide range of flavors:

Fruit Flavors

• Red wines: think red, blue, or black fruits like berries, cherries, plums
• White wines: stick to orchard fruits and tropical fruits like citrus, apples, papaya

Non-Fruit Flavors

• Herbs: mint, thyme, grass
• Spices: pepper, cinnamon, vanilla
• Oak: toast, smoke, coconut
• Earth: forest floor, wet stone, mushroom

Don't be afraid to be specific. If you taste green apples rather than just "apple," say so!

Structure and Balance: The Wine's Architecture

A well-made wine has all its components in harmony. None of the elements (sweetness, acidity, tannins, alcohol) should overpower the others. When you're describing the wine's structure, consider:

• Is it well-balanced or does one element dominate?
• How long does the flavor last after you swallow? This is called the "finish." Is it short, medium, or long?

Regional Characteristics: A Sense of Place

Different regions produce wines with distinct characteristics. Here's a quick guide:

• Bordeaux, France: Bold reds, often described as "austere" or "elegant"
• Tuscany, Italy: Medium-bodied reds with high acidity, often described as "rustic"
• Napa Valley, USA: Full-bodied, fruit-forward wines, often described as "opulent"

Proper Wine Service: Setting the Stage

Serving temperature can significantly impact a wine's taste so it’s helpful to know the proper temps if hosting, or if someone calls for help:

• Light white wines: 45-50°F (7-10°C)
• Full-bodied whites: 50-55°F (10-13°C)
• Light reds: 55-60°F (13-15°C)
• Full-bodied reds: 60-65°F (15-18°C)

Remember: cold temps mute flavor and exaggerate tannin levels.

Some wines, especially young, tannic reds, benefit from decanting. This process aerates the wine, softening tannins and releasing aromas.

Wine Pairing Basics: The Perfect Match

While there are no hard and fast rules, here are some general guidelines for wine pairing:

• Match the wine's weight with the food's weight (light wines with light dishes, heavy wines with rich foods)
• Acidic wines pair well with fatty foods
• Sweet wines pair well with spicy foods or desserts
• What grows together goes together. A region’s most popular meal is probably really good with the wines they make from that region (truer with old world regions).

Practice Makes Perfect

Remember, the best way to learn about wine is to taste it. Don't be afraid to try new things and form your own opinions. Wine appreciation is subjective, and your personal preferences are what matter most.