Becoming a wine connoisseur introduces you to a whole new world of descriptors.
But there are many words to describe wine’s texture, taste, and appearance that often get misunderstood.
Our wine experts are here to help you understand such terms to help you discover what you enjoy.
What are the categories of Italian wine quality?
Whether you’re having a wine tasting night or are planning a trip to a winery, you should try to get familiar with some of the most popular components that impact the taste and texture of a wine.
Body
Italian wines can be described as either light, medium, full bodied, or somewhere in between.
A wine’s body describes the relationship between tannin content, acidity, and sweetness.
Lighter bodied wines generally have less alcohol and less tannins, and are lighter in colour.
These Italian wines are generally easier to drink and are best for beginners. A great example of a lighter-bodied wine is the Italian Moscato.
We go into further detail on the terms tannin and acidity and how they arise during fermentation below.
Acidity
Acidity describes the pH level – or subtle tartness – of your Italian wine.
High acidity wine can be described as zesty, and low acidity wine can be described as smooth and round.
Beyond drinking, high acidity wines are also great for cooking, such as an Italian Pinot Grigio in a creamy pasta dish.
Grapes grown in cooler climates usually contain less acidity. This is because sun exposure increases sugar and pH levels.
Alternatively, winemakers can add acidic flavouring if the grapes have not matured enough to create organic acidity.
High acidity also helps wine to age in its bottle.
Tannins
Tanniness can often be confused with dryness as tannins create the tart, dry feeling on your tongue when you drink Italian wine.
Tannins are found in bark, plants, wood and other botanical flavours. Tannins are also found in grapes which is why all wines will have a degree of that signature tannin taste.
Wine tannins also commonly arise from the wooden barrels that wine is fermented in. This is why wine is still purposefully fermented in these barrels over tin ones.
Italian wines with strong tannins often can be described as “grippy” or “velvety,” while wines with less tannins can be described as “silky” or “green.”
Dryness
During the fermentation of grapes, yeast catalyses the conversion of sugar to alcohol.
The longer the grapes are fermented, the less sugar and more alcohol there will be in the finished product.
A dry wine means a long fermentation process, creating alcoholic wine that is low in sugar.
“Ripe” or sweet wines are generally high in sugar and low in alcohol.
Flavour
Flavour is a broad term that describes the notes and palettes of the taste of white wine, sparkling wine, red wine, and Prosecco Rosé.
Some fruits commonly used to flavour Italian wine include:
- Blackberrys
- Lemon – to add acidity
- Cranberries
- Elderberry
- Oranges
Popular spices added to Italian wine include:
- Cinnamon
- Nutmeg
- Cloves
- Cardomain
- Star Anise
- Cocoa
Herbs used to season wine include:
- Thyme
- Rosemary
- Sage
- Basil
- Marjoram
Some other Italian wine ingredients are:
- Vanilla
- Roses
- Bark
- Leaves
As you can see, there are a whole lot of factors that go into influencing the flavour of wine – so next time you take a sip, savour the moment and see what flavours and notes stand out.
How do you pick the best red wine?
Everyone has a different preference of wine, and as such, the ‘best’ is simply objective.
But by taking into account the above, you can discover which levels of acidity, tannin, and alcohol create the ultimate wine for you.
Of course, the best way to find your favourite and introduce new varieties is by drinking!
Whether you want to try something completely different or explore all the options that sit under your favourite variety, such as Shiraz, experiencing all the different flavours – from regions all over the world – will help you develop your palate and find out exactly what you like best.
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