We can often feel as though we are speaking a completely different language to those wine connoisseurs and sommeliers out there. From ‘body’ to ‘barrique’ to ‘bouquet’, it can all start to sound a bit much. We, at Cellier, are here to break down these barriers. Get ready to intoxicate everyone around you with your new found knowledge of fancy terms, with pretty simple meanings!
Think of light, medium and full-bodied wines in a similar way to how skimmed milk, whole milk, and cream feel in your mouth. A full bodied wine is a robust, intensely flavoured wine, often with a high sugar and alcohol content. As a general rule, any wine over 13.5% alcohol in considered to be full-bodied so you can easily pick one out by just looking at the label. If you’re looking for a rich, full-bodied wine, look no further than our Tussock Jumper Shiraz
The acid in wines bring a structural element, often adding that ‘zing’ to your glass. It gives certain wines its sour and tart taste, and makes your tongue salivate so you want another sip. Perhaps that’s why we’re drinking so much wine…
A dry wine is simply a wine with little to no noticeable sugar. Basically, it’s not sweet. A classic, elegant, dry white wine is our Clos Du Soleil Capella 2013.
Many people don’t know this, but the reason you taste a wine in a restaurant before the bottle is served to you isn’t to see if you like the taste, but it’s to test if the wine is corked. The brave test-sipper holds the responsibility of clarifying whether the wine is good or not. A corked wine (wine contaminated with cork taint) gives off a distinct smell and taste, often compared to a dank mouldy basement, a wet towel or a wet dog.