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.
If you're going to be a sommelier, though, different terms must be recognized. You may already be familiar with a number of them, though it's safe to say that others will leave you scratching your head. Which of these matter, you may wonder? I would argue that they all do. However, in order to become a more experienced sommelier, in the long term, these are just 3 of the most important terms that you should bring up from your mental glossary of sorts.
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 - If you're a fan of fruit and the like, you may already be familiar with this term as well. However, in terms of wine, acidity refers to how crisp or "alive" the flavor of a particular wine is. For example, if you taste wine and you detect several bubbles on the surface of the beverage, chances are that it has a high acidity level attached to it. For those who may be tasked with suggesting the best wine to someone, whether it's for their meal or what have you, high acidity matters.
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.
If you're going to be a sommelier, though, different terms must be recognized. You may already be familiar with a number of them, though it's safe to say that others will leave you scratching your head. Which of these matter, you may wonder? I would argue that they all do. However, in order to become a more experienced sommelier, in the long term, these are just 3 of the most important terms that you should bring up from your mental glossary of sorts.
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 - If you're a fan of fruit and the like, you may already be familiar with this term as well. However, in terms of wine, acidity refers to how crisp or "alive" the flavor of a particular wine is. For example, if you taste wine and you detect several bubbles on the surface of the beverage, chances are that it has a high acidity level attached to it. For those who may be tasked with suggesting the best wine to someone, whether it's for their meal or what have you, high acidity matters.
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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