Ep 534: Back to Basics...Terms for Describing Wine. Part 2 -Taste & Texture Words

In this show, I continue to take a page out of my own book -- literally! In this back to basics show, I return to review basic wine vocabulary from chapter 1 of the "Wine For Normal People" book and introduce a new series that I'll be doing now that I'm hosting the show alone...

This Back to Basics series is my updated take on some basics, without distraction or interruption, and with the perspective of 20 years in the wine industry and 16 years of teaching others about wine. 

In Part 2, I cover "taste" and "structure" words, which are some of the most misunderstood and incorrectly used terms in wine. I try to explain them in a detailed way, so we are all on the same page when we talk about wine, since descriptions are our best form of communication to get more of the wines we want in our lives.

I cover terms for acidity, tannin, alcohol, and sugar/dryness levels. Then I define balance, complexity, extracted, flabby, typicity, and classic. 

I hope this review of the basics is helpful! I think it's always great to review the fundamentals of communication about wine so we can get the bottles that will make us happy! 

Enjoy this one! 

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