User Manual
USER GUIDE
u-line.com
Wine Guide
Terminology Description
Acidity A critical element of wine that is responsible
for preserving the wine’s freshness. Excess
acidity results in an overly tart and sour
wine.
Balance A desired trait where tannin, fruit and acidity
are in total harmony. Wines with good
balance tend to age gracefully.
Body The weight and presence of wine in the
mouth provided by the alcohol and tannin
level. Full-bodied wines tend to have this
strong concentration.
Bouquet The blending of a wine’s aroma within the
bottle over a period of time, caused by
volatile acidity.
Complex A subjective term often used in tasting.
A wine is said to be complex if it oers a
variety of avors and scents that continue to
evolve as it develops.
Flabby A wine that lacks structure, or is heavy to
the taste, lacks acidity.
Full-Bodied Wine high in alcohol and extract, generally
speaking, lls the mouth, powerful.
Lean Generally describes wines that are slim,
lacking of generosity or thin.
Oaky A desirable avor imparted to wine if done
in moderation. Most wines are aged in oak
barrels one to three years, thereby receiving
this toasty oak characteristic. However, if a
weak wine is left in contact too long with an
oak barrel, it will tend to be overpowered
with an oaky taste.
Tannin Tannins are extracted from the grape
skins and stems and are necessary for a
well-balanced red wine. Tannins are easily
identied in wine tasting as the drying
sensation over the gums. Tannins generally
fade as a wine ages.
Common Tasting Terms IDEAL WINE STORAGE CONSIDERATIONS
Temperature: The most important element about
storage temperature is stability. If wine is kept in a stable
environment between 40
º
F (7
º
C) and 65
º
F (21
º
C), it will
remain sound. A small 1-2 degree temperature fluctuation
within a stable environment is acceptable. Larger
temperature fluctuations can affect the cork’s ability to
seal, allowing the wine to “leak” from the bottle.
Humidity: The traditional view on humidity maintains
that wines should be stored on their sides in 50% - 80%
relative humidity to ensure cork moisture and proper t in
the bottle. Contemporary wisdom suggests that the cork
surface is too small to be impacted by humidity. Further,
the cork is sealed with a metal or wax capsule making
humidity penetration impossible. The concept of a humid
storage environment was derived from the necessity of
wineries to maintain moisture in their cellars to keep
wooden barrel staves swollen, preventing wine evaporation
and product loss. In fact, vineyards estimate as much as
a 10% product loss per year due to evaporation while wine
is aging in the wooden barrels. Humidity, however, was
not intended for the modern cellar where wine is stored in
glass bottles with sealed corks.
Light: UV rays are not only harmful to people, they are
damaging to wines - especially those in clear bottles. Since
oxygen molecules in wine absorb UV rays, wine should
never be stored in direct light for long periods of time.
Vibration: Provided that sediment is left undistributed
and particles are not suspended, vibration in a storage
environment is not an issue. Wines can become at or
tired when voids and vacuums are created inside the
wine bottle. In order to create voids and vacuums within
a liquid, aggressive motion or shaking of the wine bottle
would have to occur.
27