WINE TERMS AND DESCRIPTORS
A-B
ACETIC: While all wines contain acetic acid, this word is used to describe a wine whose odor is particularly sour or vinegary. Usually a faulty wine
ACETONE: a word to describe a smell or taste that takes the character of nail polish remover. Usually a faulty wine
ACIDIC: A wine with a noticeable amount of acidity. This is a wine that is sharp and tart on both the nose and tongue
AFTERTASTE: In wine tasting it is called the finish, it is the taste of the wine left on the palate after the wine has been swallowed
AGED: A wine left to sit in barrels or in bottles in the cellar for some time before being opened and consumed. Some grape varieties can be aged while others should be consumed sooner
AERATE: a forced mixture of air and wine, like decanting or swirling the wine in your glass. Aeration will bring out the aromas and flavors of the wine.
AGGRESSIVE: A term used for a young wine that has too harsh and pronounced flavors. It is the opposite of smooth or soft
ALCOHOLIC: A term to describe a wine that has an out of balance content of alcohol
ANGULAR: A term used to describe a wine that hits specific places within the mouth with high impact but nowhere else. This is a wine that is usually high in acidity. After reading the section on how to taste your wine, this may make more sense as different tastes present in different location of the mouth
APPLEY: Applying to the smell or aroma of a wine. A "ripe appley" aroma indicates full, fruity, clean smell of apples (usually Chardonnay), "fresh appley is usually associated with Rieslings. "Green appley" is usually reserved for wine's made with unripe grapes. "stale appley" is usually associated with over-ripe grapes.
AROMA: To some this term is used to describe the smells of a younger wine, having an different word for describing the smells of an older wine.
AROMATIC: strong smelling
ASTRINGENT: Term reserved for wines that are overly tannic and bitter. It is a rough, dry, puckering sensation in the mouth.
ATTACK: the initial taste of the wine in the mouth
AUSTERE: A wine that has high acidity or tannic quality with lacking fruit qualities to balance those aspects giving the wine a negative view
AUTOLYTIC: A "yeasty" aroma
BACKBONE: refers to big, full-bodied red wines where both the tannins and/or acidity are noticeable
BALANCE: refers to a harmonious balance between the wine's acidity, sweetness, tannins, alcohol, fruit and oak flavors.
BARNYARD: A wine containing earthy barnyard animal like scents. this could be a good quality in low amounts, a flawed wine in larger amounts
BERRY-LIKE: term used to describe a wine with noticeable and forward berry fruits
BIG: a wine whose overall flavor is full and rich. With red wines this usually includes a higher tannin level, with white wines it usually includes a higher alcohol content.
BITTER: A taste mostly supplied by the tannins of a wine. the Bitterness can be a welcome taste when in balance with other elements, but can be a fault if overabundant
BLENDING: The practice of combining different wines, often different grape varieties or the same variety from different regions, to create a superior result than on their own.
BLEND: A wine that has any combination of grape varieties within it that do not meet the standards of a varietal wine
BODY: The texture and weight of wine in the mouth. The body is usually dependent on alcohol, tannin, and acidity
BOUQUET: The smell of a fermented wine, usually reserved for aged wines
BRAWNY: usually a young red wine with higher alcohol and tannin levels.
BREATHE: a term used when allowing a bottle of wine exposure to air. A younger bottle of wine should be let to breathe due to high tannins. this lets the wine's aromas and flavors become more intense and enjoyable
BRIARY: A wine with a rather aggressive excessive "peppery" quality.
BRIGHTNESS: usually in reference to the clarity of a wine and the reflection of light in a wine. A wine that reflects ample light can be bright while one does not can be cloudy. This does not always speak to the quality of a wine as some grape varieties naturally provide a less bright wine than others and filtration effects brightness
BRILLIANT: A very clear wine, transparent in white wines. this does not speak to quality but to brightness and clarity
BROODING: a wine that is intense in dark color and flavor
BROWNING: also called bricking, this is the movement of a red wine from red/purple to brown as it ages. It is a natural occurance
BUTTERY: a term referring to smell and reserved for wine aged in oak, usually chardonnay
ACETONE: a word to describe a smell or taste that takes the character of nail polish remover. Usually a faulty wine
ACIDIC: A wine with a noticeable amount of acidity. This is a wine that is sharp and tart on both the nose and tongue
AFTERTASTE: In wine tasting it is called the finish, it is the taste of the wine left on the palate after the wine has been swallowed
AGED: A wine left to sit in barrels or in bottles in the cellar for some time before being opened and consumed. Some grape varieties can be aged while others should be consumed sooner
AERATE: a forced mixture of air and wine, like decanting or swirling the wine in your glass. Aeration will bring out the aromas and flavors of the wine.
AGGRESSIVE: A term used for a young wine that has too harsh and pronounced flavors. It is the opposite of smooth or soft
ALCOHOLIC: A term to describe a wine that has an out of balance content of alcohol
ANGULAR: A term used to describe a wine that hits specific places within the mouth with high impact but nowhere else. This is a wine that is usually high in acidity. After reading the section on how to taste your wine, this may make more sense as different tastes present in different location of the mouth
APPLEY: Applying to the smell or aroma of a wine. A "ripe appley" aroma indicates full, fruity, clean smell of apples (usually Chardonnay), "fresh appley is usually associated with Rieslings. "Green appley" is usually reserved for wine's made with unripe grapes. "stale appley" is usually associated with over-ripe grapes.
AROMA: To some this term is used to describe the smells of a younger wine, having an different word for describing the smells of an older wine.
AROMATIC: strong smelling
ASTRINGENT: Term reserved for wines that are overly tannic and bitter. It is a rough, dry, puckering sensation in the mouth.
ATTACK: the initial taste of the wine in the mouth
AUSTERE: A wine that has high acidity or tannic quality with lacking fruit qualities to balance those aspects giving the wine a negative view
AUTOLYTIC: A "yeasty" aroma
BACKBONE: refers to big, full-bodied red wines where both the tannins and/or acidity are noticeable
BALANCE: refers to a harmonious balance between the wine's acidity, sweetness, tannins, alcohol, fruit and oak flavors.
BARNYARD: A wine containing earthy barnyard animal like scents. this could be a good quality in low amounts, a flawed wine in larger amounts
BERRY-LIKE: term used to describe a wine with noticeable and forward berry fruits
BIG: a wine whose overall flavor is full and rich. With red wines this usually includes a higher tannin level, with white wines it usually includes a higher alcohol content.
BITTER: A taste mostly supplied by the tannins of a wine. the Bitterness can be a welcome taste when in balance with other elements, but can be a fault if overabundant
BLENDING: The practice of combining different wines, often different grape varieties or the same variety from different regions, to create a superior result than on their own.
BLEND: A wine that has any combination of grape varieties within it that do not meet the standards of a varietal wine
BODY: The texture and weight of wine in the mouth. The body is usually dependent on alcohol, tannin, and acidity
BOUQUET: The smell of a fermented wine, usually reserved for aged wines
BRAWNY: usually a young red wine with higher alcohol and tannin levels.
BREATHE: a term used when allowing a bottle of wine exposure to air. A younger bottle of wine should be let to breathe due to high tannins. this lets the wine's aromas and flavors become more intense and enjoyable
BRIARY: A wine with a rather aggressive excessive "peppery" quality.
BRIGHTNESS: usually in reference to the clarity of a wine and the reflection of light in a wine. A wine that reflects ample light can be bright while one does not can be cloudy. This does not always speak to the quality of a wine as some grape varieties naturally provide a less bright wine than others and filtration effects brightness
BRILLIANT: A very clear wine, transparent in white wines. this does not speak to quality but to brightness and clarity
BROODING: a wine that is intense in dark color and flavor
BROWNING: also called bricking, this is the movement of a red wine from red/purple to brown as it ages. It is a natural occurance
BUTTERY: a term referring to smell and reserved for wine aged in oak, usually chardonnay
C-D
CEDAR: a woody aroma often found in red wines of finer quality
CHEWY: Refers to a wine that is high in tannins. It is said that the tannin content is so high, one needs to chew before swallowing
CHARACTER: the personality of a wine that makes it identifiable and unique from other wines
CHOCOLATE: an aroma and aftertaste to some wines. Often found in some full bodied red wines
CIGARBOX: another word used to describe the tobacco aroma detected in the nose of many wines. This is especially used in the cases of a tobacco and cedar combination aroma.
CITRIC/CITRUS: An aroma and flavor in many wines, especially of cooler regions. This catagory covers all citrus fruit like grapefruit, orange, tangerine, lemon and lime
CLEAN: a wine that does not contain any "off" odors or tastes
CLARITY: speaks to the amount of clearness and light reflectivity of a wine and the degree of sediment and particles within the wine
CLOSED/CLOSED IN: A term used for a wine that is too immature yet to reveal its full aromas and flavors and needs aging. This is s wine that currently has poor character but the potential to have all the right stuff
CLOUDY: noticeable cloudiness or murky clarity. Can be a fault in a wine unless it is a cellar aged wine that needs to be decanted.
CLOYING: an excessive sugar content in a wine where the sugar component interferes with the other flavors and aromas and aftertastes leading to an unbalanced wine
COMPLEXITY: an elegant wine. A wine that is fantastic in balance and has many layers to its flavors and aromas.
CORKED: A descriptor of fault. A wine that is "off" due to improper cellar storing or air deterioration
CREAMY: silk like, buttery quality to a wine's texture.
CRISP: A wine with evident tartness and acidity that compliments the wine. These are usually white wines and easily drinkable
DECANTING: a method of aeration for cellar aged wines with sediment so as to leave the sediment in the bottle when removing the wine and aerating to bring out the flavors and bouquet.
DELICATE: a wine mild in character but with subtle yet highly attractive aromas and tastes
DEEP/DEPTH: a higher quality wine with many subtle layers and depths which demand your attention and require you to investigate deeper
DIRECT: Describes a wine that brings all of its qualities, aromas and flavors up front
DRY: A wine made to possess little or no sweetness and relatively higher acidity
CHEWY: Refers to a wine that is high in tannins. It is said that the tannin content is so high, one needs to chew before swallowing
CHARACTER: the personality of a wine that makes it identifiable and unique from other wines
CHOCOLATE: an aroma and aftertaste to some wines. Often found in some full bodied red wines
CIGARBOX: another word used to describe the tobacco aroma detected in the nose of many wines. This is especially used in the cases of a tobacco and cedar combination aroma.
CITRIC/CITRUS: An aroma and flavor in many wines, especially of cooler regions. This catagory covers all citrus fruit like grapefruit, orange, tangerine, lemon and lime
CLEAN: a wine that does not contain any "off" odors or tastes
CLARITY: speaks to the amount of clearness and light reflectivity of a wine and the degree of sediment and particles within the wine
CLOSED/CLOSED IN: A term used for a wine that is too immature yet to reveal its full aromas and flavors and needs aging. This is s wine that currently has poor character but the potential to have all the right stuff
CLOUDY: noticeable cloudiness or murky clarity. Can be a fault in a wine unless it is a cellar aged wine that needs to be decanted.
CLOYING: an excessive sugar content in a wine where the sugar component interferes with the other flavors and aromas and aftertastes leading to an unbalanced wine
COMPLEXITY: an elegant wine. A wine that is fantastic in balance and has many layers to its flavors and aromas.
CORKED: A descriptor of fault. A wine that is "off" due to improper cellar storing or air deterioration
CREAMY: silk like, buttery quality to a wine's texture.
CRISP: A wine with evident tartness and acidity that compliments the wine. These are usually white wines and easily drinkable
DECANTING: a method of aeration for cellar aged wines with sediment so as to leave the sediment in the bottle when removing the wine and aerating to bring out the flavors and bouquet.
DELICATE: a wine mild in character but with subtle yet highly attractive aromas and tastes
DEEP/DEPTH: a higher quality wine with many subtle layers and depths which demand your attention and require you to investigate deeper
DIRECT: Describes a wine that brings all of its qualities, aromas and flavors up front
DRY: A wine made to possess little or no sweetness and relatively higher acidity
E-F
EARTHY: A positive attribute in a wine. Many European wines are known to hold this quality. It is a wine whose aromas, tastes and aftertaste hold a certain earthen quality that is mineral or rich soil like in character
ELEGANT: A wine that is light and has great balance and soft refined textures
FAT: a wine full of flavor that fills the mouth, but which lacks acidity and elegance
FILTERED: A wine that has been processed to remove particle and sediment, often coming out clearer and brighter
FINISH: The aftertaste of wine. it can be long and linger or it can stop short. A longer finish is indicative of a better quality wine
FIRM: A positive comment describing a young wine with high acidity, tannins and astringency that will age well
FLABBY: A wine that is fat but with acidity that is so low that it is displeasing, also called flat or insipid
FLAT: see flabby
FLESHY: wines that are full bodied, concentrated and opulent or round
FLORAL/FLOWERY: An aroma or taste of floral nature. Usually found in white wines more so than red wines
FORWARD: the more immediate presence upon smelling or tasting
FRESH: usually a term used for young, light wines describing some acidity and fresh fruity notes
FRUITY: A term describing the quality of fruitiness in the wine being of rich and ripe nature and usually a little more sweet
FRUIT FORWARD: where the immediate aroma and flavors presented are the fruit component of the wine (rather than the earthy tones or oak tones)
FULL-BODIED: a wine that fills the mouth, has more weight and is thicker rather than watery. It usually possesses a higher alcohol, tannin and acidity than thinner lighter bodied wines
ELEGANT: A wine that is light and has great balance and soft refined textures
FAT: a wine full of flavor that fills the mouth, but which lacks acidity and elegance
FILTERED: A wine that has been processed to remove particle and sediment, often coming out clearer and brighter
FINISH: The aftertaste of wine. it can be long and linger or it can stop short. A longer finish is indicative of a better quality wine
FIRM: A positive comment describing a young wine with high acidity, tannins and astringency that will age well
FLABBY: A wine that is fat but with acidity that is so low that it is displeasing, also called flat or insipid
FLAT: see flabby
FLESHY: wines that are full bodied, concentrated and opulent or round
FLORAL/FLOWERY: An aroma or taste of floral nature. Usually found in white wines more so than red wines
FORWARD: the more immediate presence upon smelling or tasting
FRESH: usually a term used for young, light wines describing some acidity and fresh fruity notes
FRUITY: A term describing the quality of fruitiness in the wine being of rich and ripe nature and usually a little more sweet
FRUIT FORWARD: where the immediate aroma and flavors presented are the fruit component of the wine (rather than the earthy tones or oak tones)
FULL-BODIED: a wine that fills the mouth, has more weight and is thicker rather than watery. It usually possesses a higher alcohol, tannin and acidity than thinner lighter bodied wines
G-H
GAMEY/GAMELIKE: Aromas and Flavors reminiscent of wild game meat. This should be a slight aroma and/or flavor. Considered a flaw if it is overpronounced
GLYCEROL/GLYCERIN: provides a sweet tastes on the tip of the tongue. Gives the smoothness, slipperiness and fullness to a wine
GRAPEY: Wine that has the flavors or aromas of table grapes
GRASSY: slight vegetal taste. Attractive in small amounts, unattractive when predominating the flavors
GREEN: the taste of wine produced by underipe grapes
HARD: High acids and/or tannins creating a puckering dryness in the mouth. These are qualities of a young wine that may due well with some aging
HARSH: astringent wines with high alcohol content and a rustic character to them. These may be aged but might not be worth the aging
HAZY: usually seen in unfiltered wine, a slight particle content. speaks to the clarity of a wine
HEARTY: a full red wine with high alcohol content creating a warmth when drunk
HERBACEOUS: A wine with the tastes and aromas of herbs
HOLLOW: A missing step in the taste process. The step is missing between the attack and finish (initial taste and after taste), called empty if it is very noticeable
HOT: a wine that exudes heat. This is a wine high in alcohol content so that there is a pronounced prickly burning sensation on the palate. Can be desirable or undesirable depending on the wine and the balance
GLYCEROL/GLYCERIN: provides a sweet tastes on the tip of the tongue. Gives the smoothness, slipperiness and fullness to a wine
GRAPEY: Wine that has the flavors or aromas of table grapes
GRASSY: slight vegetal taste. Attractive in small amounts, unattractive when predominating the flavors
GREEN: the taste of wine produced by underipe grapes
HARD: High acids and/or tannins creating a puckering dryness in the mouth. These are qualities of a young wine that may due well with some aging
HARSH: astringent wines with high alcohol content and a rustic character to them. These may be aged but might not be worth the aging
HAZY: usually seen in unfiltered wine, a slight particle content. speaks to the clarity of a wine
HEARTY: a full red wine with high alcohol content creating a warmth when drunk
HERBACEOUS: A wine with the tastes and aromas of herbs
HOLLOW: A missing step in the taste process. The step is missing between the attack and finish (initial taste and after taste), called empty if it is very noticeable
HOT: a wine that exudes heat. This is a wine high in alcohol content so that there is a pronounced prickly burning sensation on the palate. Can be desirable or undesirable depending on the wine and the balance
I-L
JAMMY/JAMLIKE: A fruit aroma and flavor that is intensely concentrated and ripe, much like a jam.
LEAN: this word should be "scrawny" or "stick thin". Its a wine that needs to beef up. This is a wine that is too thin and needs fuller body and is often too astringent
LEGS: the rivulets that run down the inside of the glass when the wine is swirled, sometimes they take the shape of legs as they slip back down into the glass, but i doubt that is why they are called this
LENGTH: quantity of a finish, counted in seconds
LIFT: a wine's refreshing quality offered by its acidity. this prevents a fat and flabby wine
LIGHT: low alcohol and/or sugar giving this wine a more watery, light-bodied feel
LIGHT-BODIED: a body that is more light, watery and contains less alcohol and/or sugar
LINGERING: In reference to the finish of a wine. It is a lingering aftertaste which is long
LIVELY: the word is "spritzy." this is a wine that is slight spritzy with carbonation, usually a white wines but some red wines as well
LONG: in reference to the aftertaste being lasting in nature
LUSH: referring to the quality of the wine and not a habitual heavy drinker, a lush wine is one with higher amounts of residual sugar
LEAN: this word should be "scrawny" or "stick thin". Its a wine that needs to beef up. This is a wine that is too thin and needs fuller body and is often too astringent
LEGS: the rivulets that run down the inside of the glass when the wine is swirled, sometimes they take the shape of legs as they slip back down into the glass, but i doubt that is why they are called this
LENGTH: quantity of a finish, counted in seconds
LIFT: a wine's refreshing quality offered by its acidity. this prevents a fat and flabby wine
LIGHT: low alcohol and/or sugar giving this wine a more watery, light-bodied feel
LIGHT-BODIED: a body that is more light, watery and contains less alcohol and/or sugar
LINGERING: In reference to the finish of a wine. It is a lingering aftertaste which is long
LIVELY: the word is "spritzy." this is a wine that is slight spritzy with carbonation, usually a white wines but some red wines as well
LONG: in reference to the aftertaste being lasting in nature
LUSH: referring to the quality of the wine and not a habitual heavy drinker, a lush wine is one with higher amounts of residual sugar
M-N
MALOLACTIC FERMENTATION: This makes that wine less acidic and more smooth and creamy like silky butter. A fermentation process converting malic acid into lactic acid
MEAGER: Let no meager wine inherit the world!!! it a term describing a wine as "dilute" or that which lacks body and depth.
MEATY: A wine with so much body you could chew on it
MEDIUM-BODIED: Not to hot, not to cold....or in this case, not too light, no too heavy, not too watery, not too thick, not too sugary and alcoholic but still have sugar and alcohol.
MOUTH-FILLING: a wine with such intense flavors that set off all the tastebuds in your mouth
MUSTY: never good. A wine that reminds you of mildew or mold. This is usually due to moldy grapes, moldy corks or wine storage vessels that are not well cleaned
NERVOUS: a wine with high acid and bright flavors. Also called nervy or racy
NOSE: simple put: the smell the wine gives which is made up of a bunch of aromas (nose equals overall smell, aromas are the individuals smells within)
NOVEAU: fancy term for a young wine that can and should be drunk immediately
NUTTY: can be a flaw, can be a desired characteristics. Its a smell created when table wine has been exposed to air and it resembles sherry wine
MEAGER: Let no meager wine inherit the world!!! it a term describing a wine as "dilute" or that which lacks body and depth.
MEATY: A wine with so much body you could chew on it
MEDIUM-BODIED: Not to hot, not to cold....or in this case, not too light, no too heavy, not too watery, not too thick, not too sugary and alcoholic but still have sugar and alcohol.
MOUTH-FILLING: a wine with such intense flavors that set off all the tastebuds in your mouth
MUSTY: never good. A wine that reminds you of mildew or mold. This is usually due to moldy grapes, moldy corks or wine storage vessels that are not well cleaned
NERVOUS: a wine with high acid and bright flavors. Also called nervy or racy
NOSE: simple put: the smell the wine gives which is made up of a bunch of aromas (nose equals overall smell, aromas are the individuals smells within)
NOVEAU: fancy term for a young wine that can and should be drunk immediately
NUTTY: can be a flaw, can be a desired characteristics. Its a smell created when table wine has been exposed to air and it resembles sherry wine
O-P
OFF: off wines are those that present with correct aroma and flavor
OPULENT: Rich, lavish, luxurious.
OAK-AGED: A wine that sits and ages in oak barrels giving it more tannins and more flavors
OAKY: aromas and flavors in a wine provided by the oak it is aged in. These usually include the vanilla, coconut, spice, licorice, woody, toasty, charred, roasted characters
OILY: a slippery texture on the palate. this texture is created from high glycerin and low acidity
OPENED-UP: A moment, just a moment, when a wine opens up its peak of aromas and flavors to you. Usually an aspect of cellar aged red wines where, when the cork first comes off they don't give many of their better qualities away but release them after sitting in a glass for a bit only to disappear a short time later
OVERIPE: A style of grape maturation to produce a certain style of wine with higher sugar and giving it overipe raisin like berry flavors
OXIDIZED: Wine exposed to oxygen giving it a sherry like quality
PALATE: the texture, taste and flavor of the wine in the mouth
PEPPERY: a spicy wine is often referred to as "peppery." this is a wine that has some pungent attribute
PERFUMED: another term for floral or flowery aromas and flavors
PETROL: A pleasing aroma, it is that of a an "oily-lime" and relates specifically to a Riesling
PLUMP: this is a fat wine that contains some charm
PONDEROUS: This is a wine that oozes high alcohol and body, even more so than a hearty wine for this guy has no tannins or acidity to balance the heavy alcohol body out
PRUNEY: Simply the taste of dried prunes. Pungent, overipe, undesirable
PUCKERY: very astringent in nature, a wine that causes pucker usually has some bitter and drying aspect, if its described as puckery, it is most likely very astringent and drying
OPULENT: Rich, lavish, luxurious.
OAK-AGED: A wine that sits and ages in oak barrels giving it more tannins and more flavors
OAKY: aromas and flavors in a wine provided by the oak it is aged in. These usually include the vanilla, coconut, spice, licorice, woody, toasty, charred, roasted characters
OILY: a slippery texture on the palate. this texture is created from high glycerin and low acidity
OPENED-UP: A moment, just a moment, when a wine opens up its peak of aromas and flavors to you. Usually an aspect of cellar aged red wines where, when the cork first comes off they don't give many of their better qualities away but release them after sitting in a glass for a bit only to disappear a short time later
OVERIPE: A style of grape maturation to produce a certain style of wine with higher sugar and giving it overipe raisin like berry flavors
OXIDIZED: Wine exposed to oxygen giving it a sherry like quality
PALATE: the texture, taste and flavor of the wine in the mouth
PEPPERY: a spicy wine is often referred to as "peppery." this is a wine that has some pungent attribute
PERFUMED: another term for floral or flowery aromas and flavors
PETROL: A pleasing aroma, it is that of a an "oily-lime" and relates specifically to a Riesling
PLUMP: this is a fat wine that contains some charm
PONDEROUS: This is a wine that oozes high alcohol and body, even more so than a hearty wine for this guy has no tannins or acidity to balance the heavy alcohol body out
PRUNEY: Simply the taste of dried prunes. Pungent, overipe, undesirable
PUCKERY: very astringent in nature, a wine that causes pucker usually has some bitter and drying aspect, if its described as puckery, it is most likely very astringent and drying
Q-S
RAISINY: A fault to a wine, this is a rich dried grape taste from rich dried grapes being used in the wine
REFINED: means well balanced and elegant for a red wine
RESIDUAL SUGAR: natural grape sugar is turned to alcohol in the fermentation process. The residual sugar is the amount of natural sugar that is not fermented into alcohol
RICH: A wine that is full and opulent without being sweet. In a dry wine, this richness without sweetness can be supplied by the alcohol amount, glycerin, added oak qualities like vanillin
RIM: The edge of the wine's surface in the glass. Useful component in wine tasting to judge age
RIPE: A ripe wine is a well balanced wine that presents all the optimal qualities of that grape variety it is made from
ROBUST: Full with lots of heart
ROUGH: texture or flavor that is unpleasant. the acidity or tannins tends to be to predominant and coarse
ROUND: Balanced flavors and texture to a wine making it feel whole and complete and that nothing is missing or excessive
RUSTIC: a nice and more positive word for a rough wine
SEDIMENT: deposits that occur in older red wines. these are bitter condensing tannins
SHARP: Pronounced acidity keeping this wine from being well balanced
SHORT: A wine whose aftertaste (finish) is short lived
SILKY: a wine that feels lighter and polished in your mouth
SMOKEY: an aroma endowed to the wine from the oak barrel aging. This usually gives the aromas of the wine a smoked quality
SMOOTH: a term applied to the body, flavor, texture or finish of the wine. it means easy moving, silky, not coarse or rough
SOFT: low acid and tannins and low alcohol content, a wine with this descriptor has little impact on the palate
SOUR: this is a wine with a pronounced acidic component
SPICY: usually refers to notes in wine that are peppery, clove like or cinnamon like. These usually create softer, more round characters
SPRITZY: slightly carbonated due to issue in fermentation processes. This is frowned upon if the wine is suppose to be dry
STALE: A wine that is characterized as stagnant and lifeless
STONEY: also called a flinty wine, this is a white wine that is high in acidity, has texture friendly feels and fills the mouth with a clean earthy flavor
STRUCTURE: completeness to the wine
STURDY: see hearty
SUPPLE: this is used for a young red wine that should be more aggressive than it is but has good quality otherwise
SWEET: this term notes the presence of residual sugar and/or glycerin.
REFINED: means well balanced and elegant for a red wine
RESIDUAL SUGAR: natural grape sugar is turned to alcohol in the fermentation process. The residual sugar is the amount of natural sugar that is not fermented into alcohol
RICH: A wine that is full and opulent without being sweet. In a dry wine, this richness without sweetness can be supplied by the alcohol amount, glycerin, added oak qualities like vanillin
RIM: The edge of the wine's surface in the glass. Useful component in wine tasting to judge age
RIPE: A ripe wine is a well balanced wine that presents all the optimal qualities of that grape variety it is made from
ROBUST: Full with lots of heart
ROUGH: texture or flavor that is unpleasant. the acidity or tannins tends to be to predominant and coarse
ROUND: Balanced flavors and texture to a wine making it feel whole and complete and that nothing is missing or excessive
RUSTIC: a nice and more positive word for a rough wine
SEDIMENT: deposits that occur in older red wines. these are bitter condensing tannins
SHARP: Pronounced acidity keeping this wine from being well balanced
SHORT: A wine whose aftertaste (finish) is short lived
SILKY: a wine that feels lighter and polished in your mouth
SMOKEY: an aroma endowed to the wine from the oak barrel aging. This usually gives the aromas of the wine a smoked quality
SMOOTH: a term applied to the body, flavor, texture or finish of the wine. it means easy moving, silky, not coarse or rough
SOFT: low acid and tannins and low alcohol content, a wine with this descriptor has little impact on the palate
SOUR: this is a wine with a pronounced acidic component
SPICY: usually refers to notes in wine that are peppery, clove like or cinnamon like. These usually create softer, more round characters
SPRITZY: slightly carbonated due to issue in fermentation processes. This is frowned upon if the wine is suppose to be dry
STALE: A wine that is characterized as stagnant and lifeless
STONEY: also called a flinty wine, this is a white wine that is high in acidity, has texture friendly feels and fills the mouth with a clean earthy flavor
STRUCTURE: completeness to the wine
STURDY: see hearty
SUPPLE: this is used for a young red wine that should be more aggressive than it is but has good quality otherwise
SWEET: this term notes the presence of residual sugar and/or glycerin.
T-V
TANKY: Stale, like its been left to sit still in the tank too long
TANNINS: naturally occuring substance in red grape skins, seeds and stems. Tannins give wine its bitter quality and preservative ability
TARRY/TAR-LIKE: An aroma in wine that can also include tar, apricot and mushrooms
TART: the flavor of acidity which is also sour
TASTE: four basic sensations felt by the tongue, sweetness as tingling on the tip, salty at the upfront sides, sour at the rear sides, and bitter at the center rear of the tongue. taste should be separated from flavor which is the association of tastes to certain things such as blueberries, dirt, tobacco etc.
TEARS: same as legs
TEXTURE: the feel of things in the mouth, on the tongue and down the throat
THIN-BODIED: opposite to full-bodied, this is a wine which is thin, watery, light and does not fill the mouth
TOASTY: a word used to describe oak aged characteristics like caramel, toffee, cloves and cinnamon
TOBACCO: a descriptor of a finish flavor of raw tobacco leaves
UNBALANCED: A wine that has weak or overbearing elements
VANILLA: an aroma provided to a wine by oak aging
VARIETY: the specific type of grape used in the wine which will be the basis of much of the wine's character
VARIETAL: a wine that is of one grape variety, oppose to a blend
VEGETAL: a word used to describe earthy, leafy, or yeasty flavors within a wine. This term is usually of negative reference
VINTAGE: The year in which the grapes were harvested, telling you how old the wine is and if it came from a good harvesting year for that region
VOLATILE: a faulty wine based on high acidity, high alcohol and/or flavor issues
TANNINS: naturally occuring substance in red grape skins, seeds and stems. Tannins give wine its bitter quality and preservative ability
TARRY/TAR-LIKE: An aroma in wine that can also include tar, apricot and mushrooms
TART: the flavor of acidity which is also sour
TASTE: four basic sensations felt by the tongue, sweetness as tingling on the tip, salty at the upfront sides, sour at the rear sides, and bitter at the center rear of the tongue. taste should be separated from flavor which is the association of tastes to certain things such as blueberries, dirt, tobacco etc.
TEARS: same as legs
TEXTURE: the feel of things in the mouth, on the tongue and down the throat
THIN-BODIED: opposite to full-bodied, this is a wine which is thin, watery, light and does not fill the mouth
TOASTY: a word used to describe oak aged characteristics like caramel, toffee, cloves and cinnamon
TOBACCO: a descriptor of a finish flavor of raw tobacco leaves
UNBALANCED: A wine that has weak or overbearing elements
VANILLA: an aroma provided to a wine by oak aging
VARIETY: the specific type of grape used in the wine which will be the basis of much of the wine's character
VARIETAL: a wine that is of one grape variety, oppose to a blend
VEGETAL: a word used to describe earthy, leafy, or yeasty flavors within a wine. This term is usually of negative reference
VINTAGE: The year in which the grapes were harvested, telling you how old the wine is and if it came from a good harvesting year for that region
VOLATILE: a faulty wine based on high acidity, high alcohol and/or flavor issues
W-Z
WARM: a sensation given by high alcohol content. Usually felt in the nose when breathing in the aromas, and on the middle of the tongue, down the throat and in chest cavity with the taste and finish
WATERY: A meager or thin bodied wine. This is a negative descriptor
WEIGHTY: a wine with good structure and balance but with slight heaviness on the flavor side
WELL BALANCED: contains all the essential in good balance - see balanced
WOODY: refers to the oak aging process where the wine sat for a little too long in the oak providing oaky flavors that are not wanted in the wine
YEASTY: A wine smelling of bread due to secondary fermentation in the bottle
WATERY: A meager or thin bodied wine. This is a negative descriptor
WEIGHTY: a wine with good structure and balance but with slight heaviness on the flavor side
WELL BALANCED: contains all the essential in good balance - see balanced
WOODY: refers to the oak aging process where the wine sat for a little too long in the oak providing oaky flavors that are not wanted in the wine
YEASTY: A wine smelling of bread due to secondary fermentation in the bottle
Credited Reference for above information goes to:
Wine Folly @ winefolly.com
BCAWA @ bcawa.ca
Robert Parker @ erobertparker.com
Tom Beard and Anthony Hopkins @ zebra.sc.eu
Hernder Estate Wines @ Hernder.com
The Wine Cellar Insider @ thewinecellarinsider.com
Wine Folly @ winefolly.com
BCAWA @ bcawa.ca
Robert Parker @ erobertparker.com
Tom Beard and Anthony Hopkins @ zebra.sc.eu
Hernder Estate Wines @ Hernder.com
The Wine Cellar Insider @ thewinecellarinsider.com