For More Inclusivity In Wine, Our Language Needs To Change

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When Tamy Rofe, partner at Brooklyn, New York’s Colonia Verde Restaurant and Comparti Catering, was studying for her sommelier certification, there was a lot of emphasis placed on vocabulary.

She remembers being given a wine aroma wheel, for example. If you’re unfamiliar, imagine a pie chart divided into slices that represent fragrances or flavors. An industry standard, it’s designed using specific terminology to create a systematic language for tasting notes and analysis.

“Everyone’s literally speaking the same language,” says Rofe. “But…I like the rebellious idea of throwing that away and starting from scratch.”

She’s not alone. As the wine world evolves to reach new generations and a wider range of people, so does the language used to describe it. Many have begun to break away from shared verbiage.

“I grew up in Chicago, where there is no ‘forest floor,’” says Alicia Towns Franken, vice president of Archer Roose and head of mentorship at Wine Unify. “If we want more people to drink wine, we have to include them in the words we use to discuss wine.”

This doesn’t necessarily mean replacing a term like forest floor with, say, subway platform. It’s more about exploring attributes beyond flavor like how a wine makes you feel. Below, get the hang of some different ways to consider wine.

By Hannah Howard
Source: WineMag.com
July 27, 2021