To say that a sommelier knows much about wine is like saying that an architect knows much about constructing buildings. There are so many topics that wine entails, from flavors to brands, that the ability to cover each of them takes an education. For this reason, many men and women attend culinary school. It's one of the best ways to ensure that they know as much about wine as possible. Along the way, they will become familiar with different terms.
Of course, it goes without saying that being a sommelier means that you'll be familiar with different terms. Each of these has a different meaning, though this does not take away from their importance. If anything, they are that much more vital for sommeliers, both new and experienced to know about. As a matter of fact, in order to better expand your understanding of wine, these are 3 of the most valuable terms to have in your mental glossary.
Full-Bodied - If you want to talk about why a wine is "full-bodied," you're most likely going to draw attention to its flavor. Essentially, a full-bodied wine is one that has a higher level of alcohol content. What this means, in turn, is that its flavor is more prominent, which makes it a more satisfying beverage overall. This may be one of the most familiar terms that a sommelier uses. Nonetheless, it's an important one that deserves to be covered.
Acidity - Another common term a sommelier should know would be, "acidity." What this refers to is both the crisp nature of a particular wine, as well as the striking nature of its flavor. When you taste a particular wine and detect a number of bubbles on the surface, it's easy to imagine that its overall form will be more appealing. This is what acidity is all about and to say that it matters, in the sense of wine, would be nothing short of an understatement.
Balance - Of course, no wine is going to be complete without the perfect sense of balance in place. Every wine has several components to consider and each of these must work in harmony in order to create the balance in question. The components mentioned earlier include sweetness, fruity aroma, and alcohol content. If these are not only seen but brought together in an almost seamless combination, that's when the perfect balance can be observed by a sommelier.
Of course, it goes without saying that being a sommelier means that you'll be familiar with different terms. Each of these has a different meaning, though this does not take away from their importance. If anything, they are that much more vital for sommeliers, both new and experienced to know about. As a matter of fact, in order to better expand your understanding of wine, these are 3 of the most valuable terms to have in your mental glossary.
Full-Bodied - If you want to talk about why a wine is "full-bodied," you're most likely going to draw attention to its flavor. Essentially, a full-bodied wine is one that has a higher level of alcohol content. What this means, in turn, is that its flavor is more prominent, which makes it a more satisfying beverage overall. This may be one of the most familiar terms that a sommelier uses. Nonetheless, it's an important one that deserves to be covered.
Acidity - Another common term a sommelier should know would be, "acidity." What this refers to is both the crisp nature of a particular wine, as well as the striking nature of its flavor. When you taste a particular wine and detect a number of bubbles on the surface, it's easy to imagine that its overall form will be more appealing. This is what acidity is all about and to say that it matters, in the sense of wine, would be nothing short of an understatement.
Balance - Of course, no wine is going to be complete without the perfect sense of balance in place. Every wine has several components to consider and each of these must work in harmony in order to create the balance in question. The components mentioned earlier include sweetness, fruity aroma, and alcohol content. If these are not only seen but brought together in an almost seamless combination, that's when the perfect balance can be observed by a sommelier.
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