You know the deal, the more some folks learn about a topic, the more shortcuts/slang/acronyms/initials/technical jargon can be tossed around.  I’m here to help you understand those sometimes mysterious words and phrases, thus – Wine Words Demystified!

This week’s word/phrase is Esters

According to Karen MacNeil‘s The Wine Bible:

Aromatic compounds produced by yeasts and bacteria primarily during FERMENTATION.  Esters may be complimentary or deleterious to the wine

Esters are chemical compounds found in all substances.  They are “smell” compounds.  They are formed by the reaction of acids and alcohol, which both present in wine.

In fruit, the same chemical compounds found in apples, or cherries may be found in certain grape varieties.  In a nutshell, this is why  an apple” is often used to describe the flavors of a Chardonnay, or “cherry” may be used to describe the flavor of a Pinot Noir.

Here’s an easy way to see esters in action.  Try this next time you have a glass of wine…

Don’t swirl the wine in the glass…take a few short sniffs

Then swirl the wine in the glass…take a few short sniffs

There will be a notable difference.  Why?  Because swirling the wine in the glass gets air into the wine.  Getting air into the wine vaporizes the esters (think about how blowing on charcoal releases more heat), thereby releasing aromas, and making them more prominent.  This is why swirling wine in your glass matters.  It makes it easier to smell the aromas of the wine.

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• Wine Words Demystified: Garigue (enofylzwineblog.com)
• Wine Words Demystified: Wine Diamonds (enofylzwineblog.com)