The GrapeRadio Crew

Also, you could mention that a great way for beginners to get familiar with what tannins feel like is to get some red grapes from the grocery store, peel a few, and chew on the skins for a few minutes. Its also interesting to then eat the skinless grapes – it points out the fact that the only real difference between white & red grapes is in the skin. The meat tastes pretty much the same.

troncais oak: This type of oak comes from the forest of Troncais in central France.

viscous: Viscous wines tend to be relatively concentrated, fat, almost thick wines with a great density of fruit extract, plenty of glycerin, and high alcohol content. If they have balancing acidity, they can be tremendously flavorful and exciting wines. If they lack acidity, they are often flabby and heavy.

Kisselguhr filtration system: This is a filtration system using diatomaceous earth as the filtering material, rather than cellulose, or in the past, before it was banned, asbestos.

inox vats: This is the French term for stainless steel vats that are used for both fermentation and storage of wine.

Double decanting: This is done by first decanting the wine into a decanter and then rinsing the original bottle out with non-chlorinated water and then immediately repouring the wine from the decanter back into the bottle. It varies with the wine as to how long you cork it.

Try either of these two sites. They both have great tasting notes and you do not need to be signed up to view. I think you will need to sign up (free) if you want to submit a request.

http://dat.erobertparker.com/bboard/

http://www.westcoastwine.net/ubb/postlist.php?Cat=0&Board=TNotes

Brian

Thanks.

I also like the left bank/rt bank definitions- the left side of the river if you are standing in it.

http://tinyurl.com/znr8g

Mike

DOUBLE MAGNUM-3 liters/4 standard bottles (in BORDEAUX);

JEROBOAM-3 liters/4 standard bottles (in CHAMPAGNE) or 4.5 liters/6 standard bottles (in BORDEAUX);

REHOBOAM-4.5 liters/6 standard bottles (in CHAMPAGNE);

METHUSELAH-6 liters/8 standard bottles (in CHAMPAGNE);

IMPERIAL-6 liters/8 standard bottles (in Bordeaux);

SALMANAZAR-9 liters/12 standard bottles;

BALTHAZAR-12 liters/16 standard bottles; and

NEBUCHADNEZZAR-15 liters/20 standard bottles.

PALATE
The feel and taste of wine in the mouth.

Palate most correctly refers to “The roof of the mouth in vertebrates having a complete or partial separation of the oral and nasal cavities and consisting of the hard palate and the soft palate.”

The definition relating to wine in a minor one and while accepted is mistaken in its use. “Relish; taste; liking; – a sense originating in the mistaken notion that the palate is the organ of taste.”

- The pleasant smell that accompanies the first rain after a dry spell. [From petro- (rock), from Greek petros (stone) + ichor (the fluid that is supposed to flow in the veins of the gods in Greek mythology). Coined by researchers I.J. Bear and R.G. Thomas.]

“Petrichor, the name for the smell of rain on dry ground, is from oils given off by vegetation, absorbed onto neighboring surfaces, and released into the air after a first rain.” Matthew Bettelheim; Nature’s Laboratory; Shasta Parent (Mt Shasta, California); Jan 2002.
(Link)

ATTENUATED
When a wine demonstrates a lose of fruit and body and is beyond the “peak” drinking window.

DOLCE
Italian for “Sweet” and often used to describe wines that have such a character.

COPITA
The tranditional glassware from which to sip sherry.

SPRITZIG
Corresponding to a light prickling sensation on the tongue that is often used to describe slightly sparkling wines.

GERANIUM
Describes a wine that has the odor of torn, ripped or otherwise pulped Geranium leaves. It is a natural nauance of wine such Geurztraminer. However, it can also be considered a flaw resulting from the addition of sorbic acid to stabilize the wine occurs before the malolactic fermentation has completed.

PUTTONYO
In Hungarian wine making, a puttonyo is a traditional measurement that contains approximately 25 kilograms of kneaded paste made from botrytis-infected grapes. Puttonyos are added in levels of three, four, five and six to uninfected grape must in order to control the level of sweetness of the resulting wine. The Hungarian wine that is made without any uninfected must is Tokay Essensia or Tokay Aszu Essensia (this wine has a pure puttonyo profile).

And from this, you can understand my term:

PUTT, PUTTED, PUTTS
This wine has been “putted.” My own personal terminology indicating wines that are sweet, intense, and have the taste and aroma of honey-soaked appricots.

So then we have to full define:

TOKAY ESSENSIA or TOKAY ASZU ESSENSIA
Wine made completely from a botrytis-infected grapes that have been kneaded into a paste. Was originally reserved for a dying king or monarch. Now you just have to be as rich as a king or monarch to afford such a sipper.

SIPPER
A wine to be savored, with friends or in quiet reflection.

CHUG
A wine consumed in a single swallow and forgotten in the next moment.

IN VINO VERITAS
(in VEE-noh VER-ee-tahs) A Latin phrase suggesting that people are more likely to say what they really feel under the influence of alcohol. It means, “There is truth in wine.”

Jay

TEXTURE
The physical structure of a wine’s BODY. Wines can be thin, viscous, grainy, or silky. See the related term MOUTH FEEL.