Buzz(ed) Words
Hot takes on wine words from New York City sommeliers
Wine terminology has gone through an evolution. With wine tasting being so subjective, it makes sense that the definitions of some words have gotten loose (to say the least). But has it gotten out of control? Is the idea of “porch-pounder” clear enough to detail the easy-drinking nature of a wine? These New York City wine professionals weigh in on the words they love to use with guests, and the words they feel have gotten us way off track.
Sommelier Lauren Hoey of Hawksmoor
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Personality: I love it when people personify wines—like generous, playful, outgoing, or shy—rather than tasting notes. I find that tasting notes can be less inclusive because they’re so subjective.
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Natural: I feel like this word gets thrown around a lot, but it lacks definition and it means something different to everyone. I do use it sometimes, but I prefer to say low or non-intervention to describe a wine made with a hands-off approach.
Sommelier Blake Bernal of Le Pavillon
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Extracted: This has become the all-encompassing adjective to describe many wines throughout the world. Think of that lush, fruity wine with elevated alcohol levels and tannins that are just noticeable enough to balance the ripeness of the fruit.
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Minerality: We all use it, we all love it, but it doesn’t even have an official meaning. Minerality has taken the industry by storm and there are many other terms we can use to try and knock it out of our systems. I’ll try starting tomorrow.
Sommelier Erin Healy of Gramercy Tavern
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Yummy: Many of us spend our careers ripping apart wine with fancy words to try and quantify and qualify wines, but sometimes we lose the pleasure factor. Sometimes a wine can just be yummy, whether or not it is technically complex or exciting. It is grape juice, after all.
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Classic: The world is changing. What we call classic is based on a norm that has radically changed in the last 15 years, which is a wonderful thing, and I think we should embrace the new world of wine for what it is.
