Illustration by Alyssa Nassner
In most circumstances, juice is associated with fruity sweetness. The same isn’t true in wine.
“Juicy is more of a note that describes the presence of fruit flavors in the wine,” says Aamira Garba, CEO and winemaker of LoveLee Wine. “Sweetness is solely based on sugar content, not fruit flavors.”
A juicy wine is bursting with the aromas and flavors of fruit, and is often quite similar to the descriptor “fruit-forward.” In some circumstances, juicy wines are akin to “a fresh-fruit bomb complimented with some mouthwatering acid,” says Holly Berrigan, founder of MYSA Natural Wines. “When I think of ‘juicy’ I think of it as almost the fresh version of ‘jammy.’ Popping with fruit, but the fruit quality is fresh and vibrant versus intense and heavy.”
“Youth is definitely a factor in juicy wine, since fruit is a key component of the primary characteristics of a wine,” says Berrigan, who adds that secondary and tertiary characteristics come from fermentation and aging, respectively. As a wine gains those other characteristics, she says, “fruit is typically the first to go, so logically the younger, the more juicy the wine is likely to be.”