These commonly used terms describe how three of our senses are used in evaluating the anatomy of wine. Starting with an observation of the tiny streams of wine that cling to the inside of the glass, these “legs” are indicators of the overall richness, or power, of the wine. Wine higher in alcohol or sugar will exhibit these “tears” that creep back down after the glass is swirled.
Try comparing legs of a Sauvignon Blanc with 12% alcohol with those of Chardonnay made with about 14% alcohol. The Sauvignon Blanc will exhibit faint legs that fall back into the glass fairly quickly while the Chardonnay’s legs will appear a little fatter and slower moving. Then taste the difference in richness between the two with the legs having clued you in to the wine’s style before you sip.
Our sense of touch comes into play when a wine’s body is assessed. Also known as “mouthfeel,” body can be light, as in a domestic Riesling, medium, like a Pinot Noir, or full-bodied, such as Syrah. As a general rule, wines that are made in a full body style will also have a higher alcohol content to help balance the overall makeup of the wine.
 Many popular “New World” (USA, Australia, Chile) wines made from Cabernet Sauvignon or Shiraz (the Australian name for Syrah) are described as full bodied. To the contrary, many notable Cabernets and Syrah from the “Old World” (France, Italy) are generally said to possess elegance and complexity in a more delicate, medium body style. Neither approach is necessarily superior – only personal preference matters when choosing one or the other.
 Finally, the term “nose” is used as a synonym for smell. A wine is said to have a nice “nose” if it has distinctive and pleasing aromas that invite the taster to indulge.
 When you evaluate a wine’s nose, stick your nose deep inside the glass and take several strong sniffs while concentrating on the scents that hit you. Although wine is made from grapes, its aroma (sometimes interchanged with “bouquet”) is seldom “grapey”. Instead, you’ll get the smell of anything from wild berries to jasmine, depending on the wine.

Len Napolitano lives in Central Coast wine country and is certified in wine by the Society of Wine Educators, Wine & Spirits Education Trust, and Chicago Wine School and continually gains knowledge from his frequent contact with California winemakers. More information is on his website, www.wineology.com . Send your questions about wine to: wineologist@earthlink.net or by mail to Len Napolitano in care of Wine Country This Week magazine. Wineology is a registered trademark of Len Napolitano.com