On a short vacation to Cape Town we experienced our first wine tasting and immediately fell in love. Five years later we found ourselves moving to the mother city of South Africa, drinking more wine than we ever thought possible.
Along The Grapevine was born after our friends and family members asked questions regarding our wine preferences and experiences. In an effort to share our opinions, give tips and tricks, we decided to start a website and Instagram page to chronicle our wine journey and hopefully help others make smarter choices before visiting wine estates or just purchasing a bottle at the local liquor store.
We’re different in the way that we don’t see ourselves as connoisseurs but rather as wine enthusiasts.
acidity — the liveliness and crispness in wine that activates our salivary glands.
aeration — the deliberate addition of oxygen to round out and soften a wine.
aging — holding wine in barrels, tanks, and bottles to advance them to a more desirable state.
aroma — the smell of wine, especially young wine (different than “bouquet”).
balance — a term for when the elements of wine – acids, sugars, tannins, and alcohol – come together in a harmonious way.
bitter — a taste sensation that is sensed on the back of the tongue and caused by tannins.
blend — a wine made from more than one grape varietal.
body — a tactile sensation describing the weight and fullness of wine in the mouth. A wine can be light, medium, or full bodied.
complex — a wine exhibiting numerous odours, nuances, and flavours.
dry — a taste sensation often attributed to tannins and causing puckering sensations in the mouth; the opposite of sweet.
earthy — an odour or flavour reminiscent of damp soil.
fermentation — the conversion of grape sugars to alcohol by yeast.
fruity — a tasting term for wines that exhibit strong smells and flavors of fresh fruit.
full-bodied — a wine high in alcohol and flavors, often described as “big”.
oxidation — wine exposed to air that has undergone a chemical change.
spicy — a tasting term used for odors and flavors reminiscent of black pepper, bay leaf, curry powder, baking spices, oregano, rosemary, thyme, saffron or paprika found in certain wines.
structure — an ambiguous tasting term that implies harmony of fruit, alcohol, acidity, and tannins.
sweet — wines with perceptible sugar contents on the nose and in the mouth.
tannins — the phenolic compounds in wines that leave a bitter, dry, and puckery feeling in the mouth.
texture — a tasting term describing how wine feels on the palate.
vintage — the year a wine is bottled. Also, the yield of wine from a vineyard during a single season.