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Learning The Language Of Wine

As we embark on, or continue, the wine journey, it helps to have some understanding of the wine jargon and the special language of the wine world.

Let ‘s start with A for alcohol, which is the result of the fermentation process in which yeast transforms the sugar in ripe grapes into ethanol (alcohol). Remember chemistry class?

ABV (alcohol by volume) is the standard measure of how much alcohol, percentage-wise, is in a given amount of a liquid. It is the number of milliliters of pure alcohol in 100 milliliters of a beverage. Wines range in alcohol content from 5% (Moscato, Prosecco, Vinho Verde, Riesling) to 23% (Madeira, port, sherry and sake.)

The average ABV for wine is 11.5% to 12.5% (French Champagne, Bordeaux, Rioja, Spanish Cava, Sauvignon Blanc).

High alcohol, 13.5% to 14.5%, is typical of California Cabernet Sauvignon and Chardonnay, Argentine Malbec, Syrah and Zinfandel, though Zinfandel often can soar above 15%.

‘A’ is also for acid — tartaric, malic and citric. Acid is the backbone in every wine. The acidity balances out the sweet and bitter components of the wine. Acid levels are measured by a logarithmic pH scale and most wines range from 2.5 to 4.5 pH (7 is a neutral pH). High acidity in a wine, such as Sauvignon Blanc, Albariño and Pinot Noir, will taste crisper and more tart. High acidity will make your mouth water.

Wines with low acid (Cabernet Sauvignon, Merlot, Grenache) will feel soft and round on your palate. Acidity is the secret to a long-aging wine. Sauternes, for example, is a wine with both high acidity and sweetness and is capable of aging for decades. Great wines are in balance with their four major components: alcohol, acidity, tannin and sweetness.

Now, let’s step away from the techy terms.

‘A’ is for Airén (eh-rahn). Airén is the most planted white grape in the world. Surprise! Although Chardonnay is planted in more than 40 countries, Spanish Airén is grown mainly in Spain. It has low acid and