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WINE DECODER : TWO WAYS TO DESCRIBE HOW WINE TASTES
| VIN-SIGHTS |

Making Sense of Wine Language

BY MARNIE OLD
To enjoy a glass of wine requires no training , but to communicate about it effectively , we need the right words .
Most of wine ’ s sensory qualities are in the dimensions of how it tastes , smells and feels in the mouth . Sadly , there are far fewer terms for flavors , scents , and tactile sensations than there are for sights and sounds . To fill this gap , the wine profession has developed specialized terminology known as “ descriptors ” to help distinguish and define specific wine characteristics .
Before delving into a study of descriptors though , it ’ s helpful to take a step back and notice a consistent pattern in how professionals use them .
There are two distinct types which are typically used for different purposes due to their strengths and weaknesses . Learning to use each type appropriately can go a long way toward turning a wine novice into a wine expert .
Marnie Old is one of the country ’ s leading wine educators . Formerly the director of wine studies for Manhattan ’ s French Culinary Institute , she is best known for her visually engaging books published by DK – such as the newly revised Wine : A Tasting Course . Marnie currently serves as director of vinlightenment for Boisset Collection .
WINE DECODER : TWO WAYS TO DESCRIBE HOW WINE TASTES
Descriptors for wine tend to fall into one of two categories ; we ’ ll call these “ indirect ” and “ direct .”
INDIRECT WINE DESCRIPTORS
Experts often paint a poetic “ word picture ” of a wine ’ s unique flavor to quickly convey complex ideas . This approach relies on subjective judgements , and requires both a deep vocabulary and a vivid imagination .
This plush , jammy Malbec features notes of violets and dense flavors of boysenberry pie .
This dark , full-bodied Malbec features strong oak aromas and is not fully dry on the palate .
DIRECT WINE DESCRIPTORS
In order to evaluate wines objectively , professionals use a short list of terms for assessing wine ’ s key sensory traits . These focus primarily on characteristics which are less subjective and reasonably measurable .
Indirect wine terms are : Metaphorical , describing a wine by means of comparing it to other experiences . Refer to subjective features that may be perceived differently by each individual .
Most often used as an attempt to convey elusive olfactory scents and flavors .
Unlimited in number ; imaginative terms that can convey emotion and bias .
Highly effective for motivating sales , as used in wine marketing and wine reviews .
Most useful for one-way communication from a wine professional or expert .
Direct wine terms are : Specific descriptors that assess wine ’ s primary traits , typically on a low-to-high “ power scale .” Refer to reasonably objective features that most people perceive the same way . Pinpoint and assess broad sensory qualities — how wine looks , tastes , smells and feels .
Limited in number ; concrete terms that convey less personal bias . Highly effective for comparative analysis , as used in winemaking and wine education . Necessary for meaningful two-way communication with non-experts .
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