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.
Not only is this school able to cover the details of wine but topics like hospitality management and the culinary arts, in general, can be learned about. For this piece, though, I'd like to focus on sommeliers and the types of terms they should know about. Suffice it to say, there are several terms that should be seen in any sommelier's glossary. However, these are 3 of the most important that will, ultimately, help you gain a better understanding of wine as a whole.
Full-Bodied - When you choose a wine for you, or someone else, to consume, you're going to want to consider its body. A full-bodied wine is an option that has a high concentration of alcohol, which is a good thing for the sake of flavor. When the alcohol in question exists, all of the accents of the wine's flavor seem to be set at higher levels. This is, more or less, the idea of full-bodied wine and it's a concept that deserves to be noted.
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.
Not only is this school able to cover the details of wine but topics like hospitality management and the culinary arts, in general, can be learned about. For this piece, though, I'd like to focus on sommeliers and the types of terms they should know about. Suffice it to say, there are several terms that should be seen in any sommelier's glossary. However, these are 3 of the most important that will, ultimately, help you gain a better understanding of wine as a whole.
Full-Bodied - When you choose a wine for you, or someone else, to consume, you're going to want to consider its body. A full-bodied wine is an option that has a high concentration of alcohol, which is a good thing for the sake of flavor. When the alcohol in question exists, all of the accents of the wine's flavor seem to be set at higher levels. This is, more or less, the idea of full-bodied wine and it's a concept that deserves to be noted.
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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