The Sommelier sounds odd from time to time but he/she is just doing his/her (complex) job. They all use those strange terms to describe wines!

Some terms can be confused, others sound strange when paired to a wine!

A wine can be “fresh” or “warm” beyond the temperature, it can also be “short”… trust me: it is not as complicated as it appears.

Please find here some curiosities!

A wine can be:

• FRESH: the term is related to the acidity level, a pleasant characteristic of a wine (of course, if balanced).
• WARM: it is related to the alcohol content. And the alcohol content is not only the one you read on the label: it is important to evaluate the sensation you feel drinking the wine, if it is not balanced you can feel a high alcohol level even if it is -for example- less than 13%.
• SHORT: it means that the wine does not leave any sensation right after you swallow it and this is a negative consideration as a sommelier evaluates the persistence of a wine.
• SOFT: it is related to a sensation you can feel in your mouth; in poor terms similar to butter.
• VINOUS: it is one of the aromas you can feel during the olfactory analysis. Someone could  think it is an obvious sensation but it is not. It specifically describes the aroma which recall the must which is fermenting in the cellar, very common for young red wines .

freshness measures the acidity level

Stay tuned to discover more!