Wine and its secrets

Wine cannot be known just by the way. The real man will not only order wine for dinner or dinner, but he must also know the wine well. Today we bring you a list of terms that you should be familiar with. How to become a wine expert? This is a sign of obstinacy and good taste, and the world of wine is becoming more and more complicated! For someone who has a feeling for wine, it is an exciting topic very worthy of study and further discovery. In addition, examination of the world of wine will not only bring pleasure to your sense of taste but will also allow your soul to wander freely.

Aeration – A process that softens tannery rich wines in contact with the air. Wine overflows from vessel to vessel by so-called open decanting. For wine decanting it is used an open shallow container.

Aroma – The smell of wine. Used as a general term for all smells of wine.

Baroque barrels – one of the main wine accessories is an oak wood barrel of 225 liters that originates from the French vineyards of Bordeaux and is now used throughout the world. Young wine is pouring into new barrels and there mellows for 12 months. In this process, oak wood gives a scent, color, and taste to the wine.

Harvesting – Picking grapes most commonly occur in September and October, but there are late harvests that take place by mid-December.

Cabernet Sauvignon – The red grape variety is originally from France. It is probably the most famous variety in the world. Cabernet Sauvignon wines have an unmistakably concentrated fruit flavor, which resembles black currant and green pepper.

Chateau – a French name for a large wine-growing economy, is used in Bordeaux and other regions.

Degustation – Tasting of certain wines with later objective evaluation of the appearance, taste and smell of wine. Sommelier (expert for wine tasting) must have the ability to smell different aromas and extracts in wine, their accurate recognition and to give clear definition and description.

Decanting – Carefully picking up wine in a special box (decanter) for removing wine stone and depositing or bringing oxygen to complete the aroma of wine.

Light wine – Wine with a low concentration of tannins, lower alcohol content and less acidity. It is characterized by a long and low energy value compared to heavy wines.

Ice wine– High quality dessert wine which is made from berries that are naturally frozen during harvest process and grinding process. It has a high amount of sugar and acidity and because of being associated with many risks, one of the most expensive wines.

Young wine – A wine that hasn’t undergone complete technological processing, but only through partial or whole fermentation.

Oxidation – The chemical reaction that occurs due to the contact of the wine with oxygen. The wine changes its color and gets a different smell and taste.

Rose – A light-red wine that comes from red grapes. Red grape skin contains the color and they are separated from the juice just before or after the start of the fermentation.

Sweet wine – Wine with a residual sugar of more than 50 grams per liter. Other wine categories are dry, semi-dry and semi-sweet.

Grape sort – Name for a set of grape vines belonging to the same species. It is estimated that today there are over 20,000 grape varieties in the world!

Table wine – Is the lowest quality wine category. Table wines may or may not contain a geographical indication, and the minimum content of the actual alcohol content is prescribed – from 8.5% to 10.5%.

Dry wine – Is a low-sugar wine. In wines of such taste, the sugar content is usually between 0 and 4 grams per liter.

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