Glossary

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Candylike:

Refers to the perfumed fresh fruit aromas and flavors of the grape which can be attractivein wines made for early consumption. Many consider it a less desirable characteristic in longer-aging reds and better whites.

Carbon dioxide (CO₂):

Gas generated during fermentation. Normally most is allowed to escape into the atmosphere. For sparkling wines the CO2 is trapped in the bottle and is responsible for the bubbles. Winemakers often use CO2 to protect juice and wine from oxygen at various stages in the winemaking process.

Carbonic maceration:

Special winemaking process in which whole, uncrushed grapes are placed in a sealed tank. Fermentation takes place within the berries, leading to extraction of fruit and colour but minimal tannin, resulting in a soft, early drinking style. Particularly used in Beaujolais and for many vins nouveaux and vins primeurs.

Cask:

A wooden barrel, normally made of oak, which is used to age wines.

Caudilie:

Term defined in time-seconds. (Eg. 10 "caudilie" = ten seconds of time).

Cedar / Cedarwood:

Aroma component often found in fine red wines (see also cigarbox).

Charming:

A comment applied to wines that don't quite fulfil the first expectations. Means detecting a slight flavor lightness. Sometimes used to describe wines made from the Chenin Blanc grape styled after a type of wine originating from the Loire region of France.

Chocolate / Chocolatey:

Tasting term used to indicate a rich, warm chocolate-like aroma and taste, particularly in red wine.

Cigarbox:

Near synonym for "tobacco" aroma detected in the nose, especially if a "cedarwood" component is present. Spanish cedarwood is the traditional material for making cigar boxes.

Citrusy:

Describes aroma and flavor reminiscent of citrus fruits. Most common is a perception of "grapefruit" content. Most often detected in white wines made from grapes grown in cooler regions.

Clone:

Sub-variety within a vine variety (grape variety). There are different clones of Chardonnay for example, and clonal selection results in the choice of the clone most suited to local conditions and the vinegrower's requirement for yield, disease resistance, and so on.

Closed-in:

Term descriptive of currently poor character definition but with all the correct characteristics. Usually expected to develop with age. Applies mainly to young, intense wines vinified for long life expectancy (see also dumb, open-up).

Cloudy:

Opposite of clear. Noticeable cloudiness is undesirable except in cellar aged wines that have not been decanted properly. A characteristic of some unfiltered wines showing the result of winemaking mistakes and often possessing an unpleasant taste (see also brilliant, hazy).

Cloying:

Excessive sugar component annoys with dominating flavor and aftertaste. The wine is then demonstrably un balanced relative to the other components (see also sweet).

Complex:

Almost a synonym for "breed". Possesses that elusive quality where many layers of flavor separate a great wine from a very good one. Balance combines all flavor and taste components in almost miraculous harmony (see also elegant).

Corked:

Wine has unpleasant "wet cardboard" taste/smell. Reason is thought to be chemical changes in the wine caused by inadequately sterilized cork stopper inserted at bottling source.

Creamy:

Refers to "silk-like" taste component of wines subjected to malolactic fermentation as opposed to the "tart/crisp" taste component of the same wine lacking the treatment. Almost a synonym for "buttery". Opposite of "crisp".

Crisp:

Wine has definite but pleasing tartness, acidity. Generally used to describe white wines only, especially those of Muscadet de Sevres et Maine from the Loire region of France.