We’ve written before at HuffPost UK about how to read an Italian wine label (turns out that DOP, IGT, and VdT all say a lot about the contents of a bottle).
But if you’re anything like me, you’ll still be baffled by the majority of labels.
Which is why we asked Lee Issacs, Wine and Spirit Education Trust (WSET) Educator Development Manager, how the pros do it.
“The language of wine, and by extension wine labels, often seems arcane and impenetrable,” he said.
“Luckily, there are some key terms we can look for that help to decode what’s in the bottle… In no particular order, here are some items common to most, if not all, labels, and what they mean in terms of your own drinking experience.”
How should I read a wine label?1) Origin
This simply refers to where a wine is from. It can be as broad as a country, or as specific as a vineyard – and, in the EU, it can include letters like DOP, which we mentioned earlier.
But Issacs doesn’t think we should begin by getting “caught up” in these.
“What’s really useful about understanding the origin is what it says about the climate of the place,” he explained.
“As a (very general) rule, the cooler the climate, the less ripe the grapes, and the warmer the climate, the more ripe the grapes. As grapes ripen, their acidity drops, sugars increase, flavours ripen, and tannins increase (in black grapes).
“So in cooler climates it’s reasonable to expect more acidity, which translates into the mouth as mouthwatering freshness, and more citrus and orchard fruit aromas and flavours for white wine, with more red berry fruits in red wine,” he continued.
If you’re buying from a warmer climate, “expect a little less acidity and more stone or tropical fruit characters in white wines, and more black or dried fruit in red wines, alongside higher tannins.
“This is a very broad rule of thumb, but it’s not a bad starting point”.
2) Grape variety
Issacs explained that grape “varieties” refers to the sort of grape used: it’s like calling an apple a “Granny Smith”.
And while he says that over 10,000 varieties are used in wine, “only 20 or so have any commercial relevance”.
He added, “The grape variety can give you a good indication as to the style and flavour of the wine, and is a good hook on which to hang your tasting hat.
“Know you like Malbec? Great, seek out more, and chances are good you’ll like
the next new bottle.”
As he shared earlier, “if the named grape seems to come from a warmer place, it will probably have more tropical fruit flavours if white, and more dark or dried fruit flavours if red”.
3) Vintage
I always hear wine experts talk about the year a wine was made. But why does that matter?
Well, per Issacs, “Without any other context of region, producer, variety or production, it’s not especially helpful”. In fact, for less pricey bottles, he said that age isn’t necessarily a good thing.
“Most wines are made to be consumed without the need for ageing, and a good rule to follow is if the wine is particularly cheap and more than a year old, it may be a bit past it,” he told HuffPost UK.
“As wine ages, they tend to lose the freshness of the fruit and develop more earthy, savoury flavours; so if you like those, look for something with a bit of age on it.”
4) Vine age
Issacs said this refers to the age of the vine the grapes are grown on itself, not the year they are harvested and turned into wine (vintage).
“The older the vine, the less fruit it produces. But the quality of the fruit produced tends to be higher, meaning more concentrated with aroma and flavour,” he said.
“Look for the terms Vieilles Vignes (France), Vigne Vecchie (Italy), Viñas Viejas (Spain), Vinhas Velhas (Portugal), Alte Reben (Germany) for wines made from older vines.
“Although beware, the term old vine, in any language, does not yet have a specific legal definition.”
5) ABV and body
The alcohol content of a wine can tell us a surprising amount about the drink, says Issacs.
Not only “may [it] help you decide between having one or two glasses over lunch,” but it can link “back to the climate type,” too.
“Warmer climates allow grapes to build more sugars, and more sugars tend to mean more alcohol,” the expert stated.
Then, there’s “body,” which refers to “the weight and feel of the wine in the mouth.
“If you like powerful flavours and impactful wines, then higher alcohol levels should reflect this.”
6) Dryness/sweetness
This refers to how much sugar is left in the wine after processing, Issacs said.
“Most wines have very little sugar, and we describe them as dry,” he stated, which he admits sounds counterintuitive for a wet item.
“Remember, it’s the absence of detectable sugar. Usually, if the wine has some degree of sweetness, it will tell you in the description.
“Some retailers use a numbering system of 1-5; the higher the number, the sweeter the wine.”
7) Producers
Most wines, except a couple of supermarket varieties, will feature the wine producer’s name on their bottle.
This, Issacs revealed, can be the secret to finding more of your favourite wines.
“Wine producers tend to have a ‘house style’ that will be a detectable (by which I really mean tasteable) theme in their wines,” he said.
“If you know you don’t like a particular grape variety, you can still avoid it, but when trying a variety for the first time, it’s worth trying it from a producer you know you like.”
Another tip? “BOBs (Buyer’s Own Brands) can often represent excellent value for money,” shared the pro.
“These wines not only have to reflect the quality of the producer, but of the retailer themselves.”
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