These carbonic maceration tanks help bring wine to market extremely rapidly. Its up to you to judge the quality of the final (rushed) product.
CandlingCandling is holding a bottle in front of a light source, such as a candle, to determine the presence of sediment. If using an actual candle, make sure not to heat the wine.
Candylike
Candylike grape aromas and flavors can be pleasant aspects of wines consumed quite young such as Beaujolais Nouveau and some pink Rosés. The term candylike is not a compliment for more mature wines.
Carbonic Maceration
Carbonic maceration is a production technique that ferments whole grapes. It is used for Nouveau wines.
Caudilie
A caudilie is a fancy equivalent for a second of time when discussing the length of time that a wine’s taste remains in the mouth.
Cava
A Cava is a Spanish sparkling wine made by the traditional method, as are French Champagnes.
Fine red wines, especially from Bordeaux, often engender a bouquet that brings cedar to mind.
Character
A wine’s character is the sum of its positive qualities including assertiveness, balance, and finesse.
Charming
The term charming describes somewhat disappointing wines. On occasion it is applied to Chenin Blanc wines, especially those from the Loire region of France.
Cheesy
The term cheesy refers to the bouquet of a very old Champagne or other wines that have spent considerable time on their lees.
Chewy
A chewy wine is a thick one with a high level of tannins. In a sense you have to chew the wine before swallowing it. This term is not always negative.
Chunky
A chunky wine is similar to a chewy wine.
Cigarbox
This term is close to a synonym for tobacco, an aroma often generated red Bordeaux that aged in toasted oak barrels.
This acid occurs in large quantities in citrus fruits such as oranges and lemons, and is present in small quantities in grapes.
Citrusy
Many cool climate white wines such as Sauvignon Blancs have a citrusy aroma, suggesting grapefruit or other citrus fruits.
Clarification
Clarification is the post-fermentation process of eliminating suspended particles that make the wine cloudy. Many wine lovers are vehemently opposed to clarification, claiming that it removes flavor as well as cloudiness.
Clean
A clean wine does not contain undesirable aromas and flavors.
Closed or closed-in
A closed wine has potential but is not yet ready to drink. The classic case occurs with Red Bordeaux which may require a dozen years to open up and achieve their potential. The term is also used to refer to just-opened wines that need oxygen before tasting or drinking.
Cloudy
Cloudiness in a wine may indicate a problem such as bacteria and a disagreeable taste. On the other hand it can occur when a fine cellar-aged wine has been poorly decanted.
Cloying
This term refers to wines whose balance is upset by excessive sugar.
Coarse
A coarse wine is rough and unsophisticated.
Color
A wine’s color comes mostly from the grape skins. In general, red wines get lighter as they age, while white wines get darker.
Complex
Complex wines contain multiple, often subtle aromas and flavors, ideally all balanced. Complexity is a major factor distinguishing a great wine from a merely good one.
Concentrated
Fine wines have deep, rich, concentrated flavors, even if they are light-bodied.
Cooked
A cooked wine is similar to a baked wine. It’s not so hot.
Cork
The traditional stopper for wine bottles. Cork may come from the bark of the cork tree or be made out of plastic. It must be durable, flexible, and air tight.
Corked
A corked wine smells of cork, probably because the cork wasn’t properly sterilized. In such cases the wine is likely to have a musty smell. More and more producers are switching to synthetic corks or screwcaps to avoid this problem. However, many wine lovers are willing to take their chances on the occasional corked wine to retain the romance and, in their view, the superior quality of wine sealed with natural cork.
Correct
Correct wines have the necessary characteristics for their origin and type, but they may be boring.
Creamy
A wine may taste creamy when it has undergone malolactic fermentation. As you may well imagine, creamy wines and buttery wines have a similar, but not identical taste.
Crisp
A crisp, usually white wine has an agreeable acidity and tartness. The classic example is a Muscadet de Sevres et Maine from the Loire region of France.
Cru
A French term designating a small territory or even a given vineyard, which, because of its specific characteristics, produces exceptional grapes.