43 per cent of people in the UK describe themselves as wine lovers but more than half say they’re baffled by much of the terminology. The most confusing term, according to 60 percent of those surveyed, is “terroir”, with one in twenty thinking it means “terribly good”. In fact, the term refers to the environmental conditions that affect the taste and quality of a wine.
The study by new wine range CTZN, reveals other terms that leave Brits scratching their heads, including “caudalie” which means the measurement of how long the taste stays on the palate, and “enology” which refers to the science of wine and wine-making.
The terms “maceration” which is the process of soaking wine skins to extract colour and tannins, and “cuvee” which is a wine made with a blend of different varieties of grapes – were also among the list of the twenty terms many don’t really understand.
“Brits love wine, but want the confidence to talk about it more in social settings,” said Oliver Hoey from CTZN. We are giving wine lovers the tools they need to feel confident and informed, with SOM, our AI-powered virtual sommelier, providing an engaging and interactive way to deepen the understanding of the wine in their glass.”
THE 20 MOST CONFUSING WINE TERMS
1. Terroir – 60% – The combination of soil, climate and sunlight which give wine grapes their character.
2. Caudalie – 44% – The measurement of how long the taste of wine stays on the palate.
3. Enology – 41% – The science of wine making.
4. Maceration – 41% – The process of soaking wine skins in juice to extract colour and tannins.
5. Cuvee – 41% – A wine made of a blend of different varieties of grapes.
6. Methuselah – 40% – A wine bottle eight times the size of the standard bottle.
7. Balthazar – 36% – A wine bottle sixteen times the size of a standard bottle.
8. Quaffable – 31% – A wine that’s easy and enjoyable to drink.
9. Viniculture – 29% -Growing grapes to make wine.
10. Canopy – 26% – The part of the vine which grows above ground.
11. Demi-sec – 24% – Medium sweet wine.
12. Mousse – 23% – The foam or froth that forms on the surface of a glass of sparkling wine.
13. Legs – 23% – The rivulets of wine that stream down a glass when you swirl the wine.
14. Herbaceous – 23% – Wine which has aromas and flavours similar to herbs, vegetables or freshly cut grass.
15. Sommelier – 22% – Someone whose job is to serve and give advice about wine in a restaurant.
16. Crunchy – 20% – Describes a wine that is light in colour, high in acidity and low in alcohol.
17. Tannins – 19% – A compound found in the skin, seeds and stems of grapes which give the wine a bitter taste.
18. Minerality – 15% – Wine with less fruit flavours, with higher acidity and lower sugar.
19. Hybrid – 14% – The result of crossing two different grape varieties.
20. Extraction – 12% – The process of transferring flavour, tannins and colour from grape skins into the wine.