A smart wine guide that gets you acquainted while enjoying it.

Anyone can buy a highly rated wine that has received critical acclaim, but surprisingly few people can taste the wine and tell their own judgment about what it tastes like, why it tastes that way, and why they like it or don't like it.
Let's use this book as a guide to become a true wine enthusiast who knows wine well and enjoys it to his or her liking.
By following these 30 keywords, you will develop an eye for wine and an understanding of it, making it easier to enjoy and taste wine without feeling intimidated in any situation where wine is paired with you.

The appropriate time to smell the wine varies depending on the wine in the glass.
Some wines are not very complex and therefore offer relatively little to appreciate, while others are more 'reserved' and require more time to appreciate.
Some wines almost scream with their flavors, their aromas seeming to jump out of the glass.
Fine wines tend to develop flavors over time as they warm up in the glass, so it's worth taking several sniffs to observe how the aromas develop.
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27 From “How to Taste Wine”

Tannins are also natural antioxidants.
Therefore, it prevents the wine from oxidizing during bottle aging.
The thicker the grape skins and the longer the maceration time, the higher the tannin content in the red wine.
Some grape varieties, such as Pinot Noir, Gamay, Grenache, and Barbera, are naturally low in tannins.
There are also varieties with truly monstrous tannins, such as Nebbiolo, Petite Sirah, and the aptly named Tannat.

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81 From "Tannin"

Blending is the art of combining various components, such as grape varieties, vineyards, and the final characteristics of a wine, to create a specific style of flavor, texture, or aroma that would otherwise be impossible to achieve.
Most wines are blended wines.
From Champagne to Bordeaux, Châteauneuf-du-Pape and Port, the world's benchmark wines are all blends.
Even single varietal wines often incorporate small amounts of other varietals or blend the same varietal from different vineyards.
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97 From "Blending"

All the elements discussed above combined together constitute the so-called 'body' of the wine.
Body is the combination of the texture and weight of the wine in your mouth.
This time, taste and style come first, but in any case, there must be a sense of balance within that style.
In other words, the wine should have a balance where both tannins and alcohol are smooth, but the acidity does not make it feel weak.
Of course, one element may be more prominent than another, but all elements should contribute to the wine's essential purpose: pleasure.
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104 From "Body"

When it comes to pairing wine with food, acidity—that mouthwatering, lemony, vibrant flavor found in some wines—is our ally.
Grapes that are naturally high in acidity (white grapes like Sauvignon Blanc and Riesling, or red grapes like Barbera, Pinot Noir, and Gamay) pair well with most dishes.
The acidity of wine works on the same principle as sprinkling lemon juice on food.
It makes your mouth water, cuts down on oily tastes, and breaks down fat, protein, and carbohydrates, leaving you feeling refreshed.

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186 From “Food and Wine”