**The Art of Lexicon: Understanding Wine Terms**

When it comes to wine, jargon can be intimidating, especially for those new to the world of vinous delights. But with a little knowledge and understanding, anyone can navigate the complex realm of wine terminology. In this article, we'll delve into the fascinating world of words that shape our perception of taste, texture, and overall drinking experience.

**Tannic: A Bitter Truth**

Let's start with "tannic," a term often used to describe wines as dry or astringent. But what does it really mean? To understand this concept, one must appreciate the presence of tannins in wine. Tannins are naturally occurring compounds found in the skin, seeds, and stems of grapes. They give wines their structure, complexity, and a sensation that's both drying and cleansing at the same time. Drinking a glass of really dark red wine or criminally over-steeped black tea will help you understand what tannic feels like. The astringent feeling in your mouth is caused by these compounds.

**Tangy: A Sour yet Sweet Delight**

Next up, we have "tangy," often described as sour but weaker than its cousin "sour." This word is crucial to understanding the nuances of taste and flavor. Think of tangy as sours' lesser-known sibling, amplified by the presence of olive oil or other ingredients like sumac in foods. The term can also be used to describe a refreshing quality found in citrus fruits, such as tangerine.

**Sharp: Painfully Sweet**

Now, let's talk about "sharp," often employed to describe anything that's painfully sweet. This word is not just limited to sugary treats; it can also apply to musical styles or even shots of pure, uncut coca-cola syrup straight from the bottle. When something becomes too sharp, it transcends mere sweetness and enters the realm of annoyance.

**Funky: The Unwanted Flavor**

"Funky" is a term frequently used to describe foods that are both exciting and repulsive at the same time. Fish sauce, for instance, often gets mixed into other dishes to tame its overpowering funkiness. When something becomes funky, it's no longer palatable; it crosses the threshold of rancidity.

**Rancid: The Unbearable**

Ah, "rancid," a word that can evoke strong reactions in even the most adventurous foodies. Rancid refers to the unwanted smell and taste that develops when fat spoils over time, such as in burnt toast or garlic. It's essential to recognize this term, as it signals a dish gone awry.

**Oaked: The Art of Classiness**

Now, let's talk about "oaked," which describes a wine's sophisticated, high-concept expression – think fine dining establishments and haute couture. Oaked refers to the aging process that imbues wines with complex flavors, textures, and aromas reminiscent of aged, luxurious materials.

**Uncrustious: The Art of Palate Expansion**

Ultimately, understanding these words is not about building strict rules for use but rather expanding one's vocabulary to better describe their culinary experiences. When someone says their food is "purdue," they mean it's an artistic expression – whether through music, dance, painting, or the art of cooking itself.

**Wine Clubs and Lexicon**

For those new to wine, navigating the world can be daunting, especially when faced with unfamiliar terms. To help bridge this gap, there are wine clubs like Bright Cellars, designed for beginners. These services offer educational materials, tasting notes, and pairing suggestions to guide users through their vinous journey.

**Getting Started with Wine**

Want to explore the world of wine but don't know where to begin? There's a link in our video description that will give you 50% off your first box from Bright Cellars. With their short quiz, users can discover their perfect match and learn to speak wine fluently. Whether you're looking for guidance on how to describe wines or simply want to expand your culinary vocabulary, learning these words is the perfect starting point.

"WEBVTTKind: captionsLanguage: enbright sellers paid me to mention them at the end of this video these are some of the words that I think that you should get acquainted with to hold your own in a conversation over a prefixed tasting menu and I'd like to get the more literal words out of the way first starting with salty salty foods include chips and pretzels but in order to really get your arms around it you've got to experience over salted food a couple of times while under salted food leaves you feeling like something is missing overly salty food makes it just plain inedible briny is just salty with its sharp edges eroded by ocean water sample the taste of briny by munching on a few capers olives or oysters herbaceous is just a fancier way of saying Irby as in tasting of herbs like chives basil and parsley a really green falafel might taste especially herbaceous other self-descriptive food words include vegetal tasting of vegetables take the spice out of a jalapeno and that's what you're left with and citric tasting of citrus but not necessarily sour like the orange zest sitting in a bowl of sugar or lime zest flavoring your margaritas rim salt nutty means tasting of nuts but it has potential to throw you for a loop when used to describe certain toasted dairy products like deeply browned butter or a crispy parmesan frico earthy means tasting of earth and if you're not sure you can pinpoint that description try a roasted red beet or a shaved white truffle to things that taste like they were ripped from the earth and placed in your mouth still coated in houmous and compost cam phorus is a little bit like girthy but specific to camphor a terpene that's readily sampled by sniffing on Carmex or sucking on a bay leaf tannic is another literal word and that it means tasting of tannins but you might not be able to identify that quite yet so to do so drink a glass of really dark red wine or criminally over steeped black tea that kind of astringent feeling that you get in your mouth is caused by tannins and it's exactly the flavor that I stripped out in my video about washing tannins out of cocktails with milk you might have figured out all these words on your own with context clues but some of the following are less straightforward even though it's liquid the Afra mention tannic wine might be described as dry to mean the opposite of sweet thus begins the conceptual portion of today's lecture tangy it's kind of like sour and something like a tangerine excuse me tangerine might be both think of tangy as sours weaker cousin found a parent in a vinaigrette where sour lemon is downgraded to tangy with the aid of olive oil or in foods like sumac or even really mature cheese's or you might swap out the word for sharp Chloe is a word used to describe anything painfully sweet be it a pop ballad or a shot of pure uncut coca-cola syrup straight with no chaser funky is a word that often gets used to mean this should be gross and it kind of is but not really funky foods like fish sauce are often mixed into something else that tames said funk when funk goes too far it might be in the realm of rancid if you're not sure what rancid tastes like buy a pack of almonds and let them sit in the cupboard for a year almonds are high in fat and fat is notorious for going rancid over time if you've ever tried making a month's worth of jerky with well marbled ribeye instead of super lean top round I'm willing to bet that you've experienced heartbreaking rancidity in your life whitening to some deeply burnt toast or even a little bit of burnt garlic and you'll become familiar with the meaning of acrid very quickly words like accurate and rancid might be a little offensive depending on who's at the table so if you feel like being caddy without being too offensive you can just call a dish challenging it's really just critic talk or bad at the end of a critics lexicographical spectrum might lie oaked a fancy way of saying classy or artsy if you go to a fine dining establishment your focus might not be on leaving totally stuffed just as oats Couture is a high art expression of fashion that you've never dared to rely on day to day oats cuisine is a high concept albeit impractical way to eat unctuous savory and umami all kind of mean the same thing - but they're collectively losing their way as marketing terms in the same way that fast food menus uses the word crispy as code for fried pork belly is unctuous gravy is savory and demi-glace is probably the most ago mommy food on earth whether it's made from foam boo and mushrooms or roasted veal bones the point of this lesson isn't to build rules around which words we should and shouldn't use but rather to keep you expanding that culinary lexicon and building your own personal vocabulary when someone Purdue is an artistic expression whether it's through music dance painting or food they probably want a better response 10 Wow I liked that and even if you're just cooking for yourself eating and drinking is a lot more enjoyable when you can specifically identify which portions of the experience hit the notes that you're aiming for mmm tastes rich I'll see you in the post role bright cellars is a wine club for beginners when I buy wine I like to go into a physical store and ask the experts to pick something based on ridiculous adjectives like muddy and dank just to see what they come up with for people who don't want to go into a physical store don't want to talk to strangers and don't even know how to begin describing wines there's right sellers you can take a short quiz online and get a variety of bottles ships to your house place of business place of worship or any place that you receive mail each box comes with educational information for noobs like serving temperature tips pairing suggestions and tasting notes if you don't like a bottle they'll send a replacement in your next box they sent me six bottles and I've been enjoying a glass every night like a true quarantine King if you want six bottles there is a link in my video's description that gets you 50% off your first box if you've always been interested in wine but never really knew where to begin go ahead take that quiz and get started using all the words that you just learned on half of winebright sellers paid me to mention them at the end of this video these are some of the words that I think that you should get acquainted with to hold your own in a conversation over a prefixed tasting menu and I'd like to get the more literal words out of the way first starting with salty salty foods include chips and pretzels but in order to really get your arms around it you've got to experience over salted food a couple of times while under salted food leaves you feeling like something is missing overly salty food makes it just plain inedible briny is just salty with its sharp edges eroded by ocean water sample the taste of briny by munching on a few capers olives or oysters herbaceous is just a fancier way of saying Irby as in tasting of herbs like chives basil and parsley a really green falafel might taste especially herbaceous other self-descriptive food words include vegetal tasting of vegetables take the spice out of a jalapeno and that's what you're left with and citric tasting of citrus but not necessarily sour like the orange zest sitting in a bowl of sugar or lime zest flavoring your margaritas rim salt nutty means tasting of nuts but it has potential to throw you for a loop when used to describe certain toasted dairy products like deeply browned butter or a crispy parmesan frico earthy means tasting of earth and if you're not sure you can pinpoint that description try a roasted red beet or a shaved white truffle to things that taste like they were ripped from the earth and placed in your mouth still coated in houmous and compost cam phorus is a little bit like girthy but specific to camphor a terpene that's readily sampled by sniffing on Carmex or sucking on a bay leaf tannic is another literal word and that it means tasting of tannins but you might not be able to identify that quite yet so to do so drink a glass of really dark red wine or criminally over steeped black tea that kind of astringent feeling that you get in your mouth is caused by tannins and it's exactly the flavor that I stripped out in my video about washing tannins out of cocktails with milk you might have figured out all these words on your own with context clues but some of the following are less straightforward even though it's liquid the Afra mention tannic wine might be described as dry to mean the opposite of sweet thus begins the conceptual portion of today's lecture tangy it's kind of like sour and something like a tangerine excuse me tangerine might be both think of tangy as sours weaker cousin found a parent in a vinaigrette where sour lemon is downgraded to tangy with the aid of olive oil or in foods like sumac or even really mature cheese's or you might swap out the word for sharp Chloe is a word used to describe anything painfully sweet be it a pop ballad or a shot of pure uncut coca-cola syrup straight with no chaser funky is a word that often gets used to mean this should be gross and it kind of is but not really funky foods like fish sauce are often mixed into something else that tames said funk when funk goes too far it might be in the realm of rancid if you're not sure what rancid tastes like buy a pack of almonds and let them sit in the cupboard for a year almonds are high in fat and fat is notorious for going rancid over time if you've ever tried making a month's worth of jerky with well marbled ribeye instead of super lean top round I'm willing to bet that you've experienced heartbreaking rancidity in your life whitening to some deeply burnt toast or even a little bit of burnt garlic and you'll become familiar with the meaning of acrid very quickly words like accurate and rancid might be a little offensive depending on who's at the table so if you feel like being caddy without being too offensive you can just call a dish challenging it's really just critic talk or bad at the end of a critics lexicographical spectrum might lie oaked a fancy way of saying classy or artsy if you go to a fine dining establishment your focus might not be on leaving totally stuffed just as oats Couture is a high art expression of fashion that you've never dared to rely on day to day oats cuisine is a high concept albeit impractical way to eat unctuous savory and umami all kind of mean the same thing - but they're collectively losing their way as marketing terms in the same way that fast food menus uses the word crispy as code for fried pork belly is unctuous gravy is savory and demi-glace is probably the most ago mommy food on earth whether it's made from foam boo and mushrooms or roasted veal bones the point of this lesson isn't to build rules around which words we should and shouldn't use but rather to keep you expanding that culinary lexicon and building your own personal vocabulary when someone Purdue is an artistic expression whether it's through music dance painting or food they probably want a better response 10 Wow I liked that and even if you're just cooking for yourself eating and drinking is a lot more enjoyable when you can specifically identify which portions of the experience hit the notes that you're aiming for mmm tastes rich I'll see you in the post role bright cellars is a wine club for beginners when I buy wine I like to go into a physical store and ask the experts to pick something based on ridiculous adjectives like muddy and dank just to see what they come up with for people who don't want to go into a physical store don't want to talk to strangers and don't even know how to begin describing wines there's right sellers you can take a short quiz online and get a variety of bottles ships to your house place of business place of worship or any place that you receive mail each box comes with educational information for noobs like serving temperature tips pairing suggestions and tasting notes if you don't like a bottle they'll send a replacement in your next box they sent me six bottles and I've been enjoying a glass every night like a true quarantine King if you want six bottles there is a link in my video's description that gets you 50% off your first box if you've always been interested in wine but never really knew where to begin go ahead take that quiz and get started using all the words that you just learned on half of wine\n"