Wine Industry Terminology and Descriptions
Layne and Pia discussed the terminology and descriptions used in the wine industry. Pia explained various terms such as “fresco” for a fresh and vibrant wine, “floreale” for floral aromas, and “frutta” for fruit-forward wines. They also discussed the different types of tannins, such as soft, unripe, and velvety, and how to describe a wine’s texture. Pia also shared some Italian phrases for ordering wine, such as “vino secco” for a dry wine and “vino spumante” for a sparkling wine. They ended the conversation with a discussion on how to describe a wine with strong tertiary notes, such as those found in aged wines.
Pia discusses Italian wine terminology, highlighting the use of “panettone” as an equivalent to “brioche” when describing wines that have undergone malolactic fermentation. She also shares insights on wine bars in Rome, mentioning the trend of featuring “discovery” wines from up-and-coming winemakers. Pia notes the increasing popularity of natural wines in Italy, with many wine bars now offering them on their menus.