This article is a part of Wine Week\u2014seven days celebrating all things wine\u2014presented in partnership by our friends at Bread & Butter Wines<\/a>.<\/em><\/p>\n To be an educated wine consumer means you have to speak a bit of a different language. Wine terms can be hard to understand, counterintuitive, and difficult to pair with what you experience when tasting wine. Ultimately, this can leave you feeling like simply ordering the second-most expensive glass on the list. That\u2019s why we put together this no nonsense pocket wine dictionary\u2014so you can feel confident when ordering at a bar or choosing a bottle at your local wine shop.<\/p>\n The varietal, or variety, refers to the name of the grape used to make the wine. Chardonnay is a varietal, as are Pinot Noir, Syrah, Riesling, and other kinds of grapes.<\/p>\n The cellar is where the winemaking work is done. Grapes come in from the vineyard, and then it\u2019s cellar time. This is where winemakers ferment the grapes into wine and make technical and stylistic decisions, such as the fermentation method, when to press, fining and filtering (tactics to make your wine crystal-clear and free of sediment), etc.<\/p>\n Tannin is a phenolic compound\u2014aka a chemical compound that affects the flavor and texture of a wine\u2014found in plants. In grapes, it\u2019s found in the skins, stems, and seeds. For example, a deeply brewed black tea<\/a> gets its astringent, fuzzy textural elements from tannin. Red wines have more tannin than white wine, generally. Grapes like Cabernet Sauvignon and Syrah are known for their tannin, whereas Pinot Noir and Gamay have lighter tannin. Everyone has their own tannin preference\u2014communicate yours to your bartender to get a glass you\u2019ll love.<\/p>\n The acidity in wine is what makes you salivate\u2014it\u2019s how tart the wine is. A given grape will have a mix of sweet, tannic, and acidic properties, and those elements must be balanced well in order to make a great wine. Acidity can depend on grape varietal and the growing region. Cooler growing regions tend to make higher acid wines, so wines like Riesling (grown in Germany) tend to have higher acidity, whereas Chardonnay (grown in Australia) trends toward lower.<\/p>\n Orange wine is not made with oranges. It\u2019s a style of fermentation where the skins of the grapes are left in contact with the juice, allowing for the juice to soak up some of the color, texture, and flavor from the grape skins. When white wine is made, after the white grapes are crushed, the skins are usually separated from the juice so the wine can retain a lighter color, texture, and flavor. White grape skins aren\u2019t really white. They can have a tint anywhere from orange to pink, and they store a ton of flavor and tannin. Skin contact wines can range in flavor including citrus, bitter, floral, and fruity.<\/p>\n
\nVarietal<\/h3>\n
Cellar<\/h3>\n
Tannin<\/h3>\n
Acidity<\/h3>\n
Skin Contact & Orange Wine<\/h3>\n