What does the term “racy” mean when used to describe a wine?
Hello there! I'm Dr. Vinifera, but you can call me Vinny. Ask me your toughest wine questions, from the fine points of etiquette to the science of winemaking. And don't worry, I'm no wine snob—you can also ask me those "dumb questions" you're too embarrased to ask your wine geek friends! I hope you find my answers educational, empowering and even amusing. And don't forget to check out my most asked questions and my full archives for all my Q&A classics.
Dear Dr. Vinny,
What do the terms “racy” or “racy-edged” mean when used in wine reviews?
—Cecil, Gardnerville, Nev.
Dear Cecil,
“Racy” refers to a wine’s style, not to its quality or any particular smell or taste. A “racy” or “racy-edged” wine will have fresh, vibrant acidity. If you see the term in a Wine Spectator tasting note, it’s likely being used in a positive way. Think of a crisp Sauvignon Blanc or Alsace Riesling. A wine’s racy quality will keep it light on its feet—racy wines aren’t dense or lumbering, but rather bouncy and lively.
The acidity of racy wines helps them refresh the palate, which in turn makes them great wines for pairing with a variety of foods. And it’s not just white wines that can be described as racy ... you’ll probably see the term applied to lively reds too, from Barbera to Burgundy and beyond!
—Dr. Vinny
