8 expressions qui marchent à tous les coups pour parler du vin

8 expressions that work every time when talking about wine

Have you ever not known what to say when someone asks you what you think of the wine you're tasting? Whether with friends, with knowledgeable wine lovers, or even in a restaurant, this situation can quickly become embarrassing. To get you out of the discomfort of this moment, here are 8 expressions to talk about wine like a pro!

Describe the visual appearance of a wine

Every wine tasting always begins with visual analysis . You can therefore start by evoking the color or texture of the wine in the glass, through different very common expressions.

He has a beautiful dress!

You will notice that the color of the wine is one of the first elements that we analyze when serving a glass of white wine, red wine or rosé wine. We are then talking here about its color , its clarity and its intensity . Then hold your wine up to the light, on a white background, to analyze its characteristics. You can then assume several qualities:

  • The age of the wine : young red wines tend towards purple and take on a brown color as they age. As for whites, young wines reveal green reflections, which give way to golden and coppery notes over time;
  • The intensity of the wine : place your glass on a table, and stand above it. If you can see the base of the glass, then the wine is not very intense. Conversely, if you can't see the glass, then the wine is very intense. This gives an indication of the age of the wine, which gains in intensity with time, but also of the type of grape variety;
  • The clarity of the wine : you can determine whether the transparency of the wine is not disturbed by residue.

He has legs!

When a wine lover talks to you about the leg , the thigh , or even the tears of wine , he is referring to the traces that the wine leaves on the side of the glass. It is also to observe this characteristic that tasters swirl their wine in the glass.

The objective of such an analysis is to decipher the alcohol content and creaminess of the wine . Indeed, thick and fatty tears (or legs) suggest that the wine contains a high level of alcohol and glycerol, which contributes to the smoothness of the wine.

Describe the olfactory aspect of wine

The second step in wine tasting is to smell it, to discover its aromas. We call this the nose of wine , and several expressions can be used to define it.

Her bouquet is magnificent!

When an oenologist talks about the bouquet of the wine , you should not necessarily expect the wine to release floral notes. In reality, the term “bouquet” refers to all the olfactory characteristics of wines. We then distinguish between primary aromas (from the grape variety), secondary aromas (from the vinification and fermentation technique), and tertiary aromas (from aging).

When we compliment the bouquet of a wine, it is generally for its particularly developed tertiary aromas. But the characteristics of the bouquet evolve over time and this term always has a positive connotation.

His first nose is complex!

The olfactory analysis of red wines, white wines and rosé wines takes place in several stages. You can then evoke the first nose , which corresponds to the aromas perceived before shaking the wine in the glass. If you notice that a specific smell stands out, then you can call it a first smell . If several perfumes jostle together, we speak of a complex nose . Then comes the second nose, after aerating the wine by shaking it in the glass.

It is closed !

Even after opening a good bottle of wine, it can remain “closed”. A closed wine then refers to a very discreet and not very expressive nose . This is not necessarily a fault, as it depends on many factors, such as the grape variety or the appellation. Furthermore, a wine can end up opening up, if we give it time. To help it in the process, you can swirl it in the glass to aerate it. You can also decant it a few hours before serving, to give it time to open and reveal itself.

Describe the taste aspect of a wine

The tasting experience ends with taking the wine in your mouth . Here again, the tasting vocabulary is vast and specific, making it possible to describe each sensation perceived in the mouth.

He is very lively!

The liveliness of a wine refers to its acidity . We recognize it by this sensation of sourness that makes you salivate, but which also brings a feeling of freshness. The more acidic a wine is, the greater the salivation will be. This characteristic is in no way a fault, because the appreciation of acidity is a matter of personal taste.

A wine marked by acidity is then described as nervous, lively or tense . Conversely, a wine with a low acidity level is described as soft , or tender .

His attack is frank!

The attack of a wine corresponds to the first sensations perceived from the first taste. If the sensation is very marked, then we say that the attack is frank or powerful . To excess, it can be aggressive, or on the contrary, too soft. Ideally, it should be elegant, or round!

After the attack on the palate, two other stages of the taste experience follow: the mid-palate and the finish.

It offers a nice length in the mouth!

So here we are at the final stage of the tasting: the finale . If certain aromas of red fruits, flowers, leather or even spices persist in the mouth long after swallowing or spitting the wine, then we say that it has a good length , and that it leaves a pleasant sensation in the mouth .

You will have understood, there is very specific vocabulary for talking about wine .

Would you like to know how to answer basic questions about a wine and discuss the qualities of a vintage without blushing? You now have the minimum knowledge to recognize the characteristics of a wine and talk about it with ease.


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