U-Line 2175WCOL2 Manuale Utente

10

Full-Bodied Dry

California
French
Italian

Zinfandel, Cabernet
Rhone, Chateauneuf-du-Pape
Barbaresco, Barolo

Medium-Bodied Dry

California
French

Pinot Noir
Bordeaux, Burgundy

Light-Bodied Dry

French
Italian

Beaujolais
Chianti, Bardolino

Full-Bodied Dry

California
French

Chardonnay
Montrachet, Meursault
Puligny-Montrachet

Medium-Bodied Dry

California
French

Sauvignon-Blanc
Pouilly-Fuisse, Sancerre,
Vouvray, Graves

Light-Bodied Dry

French

Chablis, Muscadet, Pouilly-Fume

Full-Bodied, Very Sweet

Germany
Frency
Hungary

Beerenauslese
Sauternes
Tokay

Medium-Bodied, Semi-Sweet

California
Germany

Gewurtztraminer
Liebfraumilch

Light-Bodied Off Dry

Germany

Rhine, Mosel, Riesling

Acidity

A critical element of wine that is responsible for preserving the wines freshness. Excess acidity results in an 
overly tart and sour wine.

Balance

A desired trait where tannin, fruit and acidity are in total harmony. Wines with good balance tend to age 
gracefully.

Body

The weight and presence of wine in the mouth provided by the alcohol and tannin level. Full-bodied wines 
tend to have this strong concentration.

Bouquet

The blending of a wine's aroma within the bottle over a period of time, caused by volatile acidity.

Complex

A subjective term often used in tasting. A wine is said to be complex if it offers a variety of flavors and scents 
that continue to evolve as it develops.

Flabby

A wine that lacks structure, or is heavy to the taste, lacks acidity.

Full-Bodied

Wine high in alcohol and extract, generally speaking, fills the mouth, powerful.

Lean

Generally describes wines that are slim, lacking of generosity or thin.

Oaky

A desirable flavor imparted to wine if done in moderation. Most wines are aged in oak barrels one to three 
years, thereby receiving this toasty oak characteristic. However, if a weak wine is left in contact too long with 
an oak barrel it will tend to be overpowered with an oaky taste.

Tannin

Tannins are extracted from the grape skins and stems and are necessary for a well-balanced red wine. Tannins 
are easily identified in wine tasting as the drying sensation over the gums. Tannins generally fade as a wine 
ages.