The wine industry may seem to have a language of its own but then its origins can be traced back many thousands of years when modern language was in its infancy.
Pioneers of various winemaking processes gave their names to production methods and the names of towns, villages and grape growing regions were adopted as the names for various types of wine, with the Champagne region of France perhaps being one of the most famous. You can get more information regarding wine and wine sommelier course at https://www.sommwine.com/professional-wine-training-for-staff/
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Learning a little terminology can help you immeasurably when researching your wine offers. Although we are only scratching the surface here, the following terms may be of use:
Appellation – The region of a country where particular wines are produced such as the Languedoc region of southern France or the Veneto region of north-eastern Italy.
Balance – The levels of acidity, fruit flavour/scent, tannin etc. in a particular wine. This tends to be more of an individual perception as everyone's tastes and sense of smell is slightly different.
Chaptalization – The process of introducing sugar to grapes which are already fermenting with the aim of increasing the alcohol content of a wine.
Herbaceous – An aroma or flavour associated with wine where the grapes are grown in a cool climate, either on higher slopes or further north of the equator.
Kabinett – A German phrase used to describe high-quality wine associated with the driest German Rieslings.
Legs – An enthusiasts term used to describe how the liquid adheres to the inside of glass when it has been swirled inside the glass or tasted.
Nose – Also referred to as bouquet and used to describe a wine's particular aroma.
Reserve – A term of American origin used to describe a high quality wine.