De taal van smaak
Smaak vraagt om zorgvuldige woorden. Deze woordenlijst verzamelt de wijntermen waar we steeds op terugkomen wanneer we het hebben over proeven, structuur, temperatuur en serveren. Elke definitie koppelt een korte beschrijving van de ervaring aan de geaccepteerde betekenis zoals die in de wijnwereld wordt gebruikt.
A
Aeration – The brief contact between wine and air that allows it to open. Aeration can soften aromas and allow certain wines to open gradually in the glass or decanter.
B
Balance – When a wine's elements sit in proportion. In technical terms, balance describes the relationship between fruit, acidity, tannin, alcohol, and sweetness when none dominates the others.
C
Cellar temperature – The natural reference point for many wines. Traditionally around 10–13 °C (50–55 °F), allowing wine to mature slowly and remain stable.
F
Finish – What remains after the wine has passed. The finish refers to the persistence of flavor, texture, and aroma on the palate after swallowing or spitting.
I
Integrity (of the wine) – Wine showing as it was intended. The term refers to a wine whose character has not been altered by poor storage, oxidation, or incorrect serving temperature.
O
Opening – The moment a wine begins to reveal itself. After pouring, exposure to air can gradually expand aromas and soften structure.
P
Proper temperature – The point where a wine shows its true shape. Serving temperature affects how aromas, structure, and alcohol are perceived on the palate.
R
Restraint – Power held in proportion. In tasting, restraint describes wines where alcohol, oak, fruit, and extraction remain measured rather than excessive.
S
Service – The act of bringing wine from bottle to glass. Wine service includes opening, temperature management, glass selection, and pouring.
Structure – The framework that carries a wine. Structure is formed primarily by acidity, tannin, alcohol, and extract, shaping texture and aging potential.
T
Taste – The moment wine meets the palate. Taste combines flavor, texture, temperature, and structure into the overall sensory impression.
Temperature – A quiet influence on how wine presents itself. Temperature affects aroma release, texture, alcohol perception, and overall balance in the glass.