VITI­CUL­TURE VOCAB 101

The Hamilton Spectator - - FOOD -

Blend: A wine made with a com­bi­na­tion of grape va­ri­etals. Body: The over­all feel of a wine in your mouth. A “light-bod­ied” wine is more del­i­cate than a heavy, “full-bod­ied” one. Corked: This term is used to de­scribe a bot­tle of wine that has come into con­tact with fungi in the cork. Signs that your wine has been “corked” in­clude a wet-news­pa­per smell. Dry: Not sweet. Som­me­lier: A mem­ber of the wait staff who is trained in wine and pro­vides guid­ance on the se­lec­tions. Tan­nin: A nat­u­rally oc­cur­ring el­e­ment, strong in red wine, that gives it tex­ture and cre­ates a dry­ing ef­fect on the tongue. Va­ri­etal: A type of grape used to make wine, or a wine made from a sin­gle type of grape.

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