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Notes and tips from Rob Wells, host of this popular segment of Cyberfeasts, are posted here.

Rob says:

"Wine shorts - are a short, quick explanation of a piece of wine terminology. If you would like a wine term explained then please feel free to email us at foodcast@cyberfeasts.com."

From CyberFeasts#10

Corked: The wine tastes of cork, it is unpleasant to smell and taste, slightly musty.

From Cyberfeasts #8

breathing - is where a cork is removed from a bottle of wine exposing it to the outside air. It's thought that this helps develop the bouquet of the wine. This is especially true for red wines and some white burgundies, though opinion is divided on its actual effects especially on vintage wines.

From Cyberfeasts Foodcast #6:

balance - is a reference to the levels of dominance of the various components found in a wine such as acid, alcohol and tannins. When well balanced, the components blend harmoniously and no particular flavor or characteristic dominates.

From Cyberfeasts Foodcast #5:

auslese - this is a German term where the grapes are individually selected.

From Cyberfeasts Foodcast #4:

aroma, bouquet and nose of a wine - Aroma is the simple, fruity smell of the grape variety used to make the wine. Bouquet is the complex set of fragrances that develop in a wine during fermentation and aging. The "nose" of a wine refers to the combination of the aroma and bouquet.

From Cyberfeasts Foodcast #3:

appellation - It's actually a French term for label or name. In the wine world it is also a designated growing area governed by the rules and regulations established by the area's federal government and its local governing body.

From Cyberfeasts Foodcast #2:

Appellation d'Origine Contrôlée - a.k.a. an a.o.c., is a label of controlled origin. It's also a French system that was introduced in 1935 to safeguard quality conscious wine makers from unethical producers that were taking advantage of well known names. To qualify an area must specify the land and size acceptable for a vineyard, the grape varieties, the grape growing practices, the permissible yields, the alcohol content, the wine making practices in use, and since '79, an official tasting.

From Cyberfeasts Foodcast #1:

acid balance - this is where the winemaker has been successful in balancing the amount of acid to avoid too much of a sharp tart taste, but still allowing enough acidity to enhance the flavour of the wine.

aging - is allowing a wine, usually red wine, to mature and improve.