Wine Connoisseurs speak in their own language. The language is used to describe to gain knowledge and to describe the unique taste each wine has. Use these terms to impress guests and to become an insider of the wine world.
BODY: The density of the wine and how it feel on the palate. Full-bodied wines for example, have a higher alcohol content. Full bodied wines usually include reds like Cabernet Sauvignon and Merlot or whites like Chardonnay and Viognier.
COMPLEXITY: A complex wine has multiple levels of elements and undertones. The change of flavors happen with each sip and evolves even after you swallow.
FINISH: The aftertaste that remains in your mouth after consumption of the wine. If the aftertaste stays for a long time then it was a high quality wine.
MOUTH FEEL: The feeling of the wine on your palate. Another term for this is “texture”. Some words to describe the mouth feel would be creamy, smooth or juicy.
ROBUST: A robust wine is an intense and complex flavored wine. They are often red and is best paired with meat.
CRISP: Crisp wines are usually white. The have a refreshing quality and are best served cold.
TANIN: Polyphenol antioxidants that are mouth-drying. They fade throughout the aging of wine. Tannins are found in berries, coffee, and chocolate.
BIG CHEF has an exclusive selection of Boutique Wines. Call us to pair the perfect wine with the perfect hors d’oeuvres for your next event. 954.965.2480 or email@example.com