Wine Basic Characteristics

5 fundamental characteristics







Acidity in wine makes our mouth water.

Acidity is a key factor in long-term aging.

Acidity does not come from the skins but from the grape juice.

Acidic wines taste refreshing, tart and crispy while low-acid wines taste smooth and round.

In medium and sweet wines, acidity balances the taste of sweetness avoiding unpleasant extra sweet taste.

Examples of high acidic wines are: Riesling, Pinot Noir, Chablis, most Italian wines.

Tannins make your mouth feel dry.

Tannins are a characteristic of red wines. You find them in the skins.

More than taste, you feel tannins.

Tannins can taste bitter and feel them in the gums and the roof of the mouth..

Examples of wines with high tannins: Nebbiolo, Bordeaux, Oaked Reds.

Examples of wines with low tannins: Unoaked Light Reds, Beaujolais, Pinot Noir.

The majority of wines have an ABV (alcohol by volume) between 8-15%.

Examples of wines with high alcohol: California and Australia Chardonnay, Amarone, Australian Shiraz, Zinfandel.

Examples of wines with low alcohol: Aperitif Wines, Pinot Grigio, Muscadet, Lambrusco.

Body in wine is about viscosity and mouth-filling.

Examples of light-bodied wines are:Aperitif Wines, Pinot Grigio, Sauvignon Blanc, Beaujolais.

Examples of full-bodied wines are:California Cabs, Bordeaux, Rioja, Amarone, Sauternes.