Are your olfactories overjoyed by oenology? We called wine director Jennifer Malone-Seixas, sommelier at New York's elegant Fleur De Sel restaurant, to ask her about words related to wine:
Legs. "They're a factor in examining a wine, something you discover before you taste it. When you swirl a glass you'll see the drips of wine sheeting off the sides -- those are the legs."
Weight. "When I'm talking about a full bodied wine or a wine moving in that direction I'll say it has a lot of weight to it. It's a palette-related comment."
Texture. "When we say a wine is surprisingly smooth or surprisingly velvety we're referring to its texture."
Nose. "The process of putting your nose to the wine to get a sense of the fragrance."
Dry. "It's a palate term that means "as opposed to sweet." A wine that's drier leaves little or no residual sugar on your palette. The sensation of dryness on the palette is different from person to person."
Must. "It's the pomace, the leftovers that remain after crushing grapes to produce wine. You make certain products from the must of the grape like marc in France and grappa in Italy."
Bead. "The bubbles in champagne. You refer to a champagne as having a nice, concentrated bead. Factors involved in the production of champagne affect the bead quality."
Crust. "It's related to sediment, describing the "crustiness" of wine, but I never use this word at the restaurant."
Nebuchadnezzar. "The world's biggest bottle of champagne. It's equivalent to 20 regular sized bottles of champagne. I hope I never have to figure out how to pour it!"
Methuselah. "A giant champagne bottle equivalent to eight regular sized bottles."
Jeroboam. "Another giant champagne bottle, equivalent to four regular sized bottles."
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