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WINE TASTING EDUCATION
Glossary of Wine Terms
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A B C D E F G H I J K L M N O P Q R S T U V W X Y
A
Acetic
Vinegary taste or smell that develops when a wine is overexposed to air.
Acidity
Acid levels in wine that balance sweetness and lend crispness. Preserves wines during aging.
Aftertaste
The flavor impression after a wine is swallowed. Also called the "finish" of a wine. Better wine have longer finishes.
American Viticultural Area (AVA)
An officially designated viticultural area (VA; grape growing area) based on geographic location as identified by the Bureau of Alcohol, Firearms and Tobacco (BATF). Wines which designate a VA must contain 85% or more of wine from that growing region.
Aroma
The smell of a wine attributed to the grapes or fermenting.
Aromatic
Pronounced aroma, particularly those of herbs or spices.
Assertive
Forward flavor, but not aggressive.
Astringent
The "puckery" quality of highly tannic wines. Feels like it's drying the mouth. Tannins are most prevalent in young reds. Tannins produce big, round flavors in properly aged wines.
Austere
Restrained fruit and character. Also referred to as "hard."
B
Balanced
Fruit, acidity, tannins and alcohol and other elements are well proportioned.
Big
Powerful in aroma and flavor; full-bodied.
Bitter
Excessively acidic.
Body
The texture and intensity of a wine.
Botrytis cinerea
"Noble Rot." A mold that attacks certain grapes, drying them out like raisins and producing intensely honeyed flavors in wines such as Sauternes and late-harvest Rieslings.
Bouquet
The aromas of a wine attributed to the aging process.
Breed
Describes a wine from fine grapes produced in a classic manner. Highest quality.
Brix
The unit of measuring sugar content of grapes, grape juice (must) or wine. Grapes are generally harvested at 20 to 25 Brix, resulting in alcohol after fermentation of 11.5 to 14 percent.
Brut
Dry Champagne or sparkling wine.
Buttery
Rich aromas and flavors reminiscent of butter. Usually refers to oak-aged white wines such as Chardonnay or Pinot Blanc.
C
Chewy
Heavy tannins or texture.
Clean
Fresh, crisp aroma, appearance and flavor.
Closed
Not yet showing complexity or layers of flavor, common in young reds.
Coarse
Rude, crude or harsh flavors.
Complete
Mature, well balanced, satisfying mouth-feel and firm aftertaste.
Complex
Multiple aromas and/or flavors. Evidence of a high quality wine.
Cooked
Heavy, jammy, overripe, prune-like flavors often found in wines from very hot growing regions.
Corked, corky
Strong cork odor, frequently due to a faulty cork.
Creamy
A smooth, cream-like flavor and sensation resulting from malolactic fermentation.
Crisp
Fresh, lively character, higher in acidity.
D
Deep
Many layers of varying flavor that gradually unfold.
Delicate
Light fragrance, flavors, and body.
Developed
Flavors, aromas, and body are mature and ready to drink.
Distinctive
Noticeably different character that sets a wine apart.
Dry
Not sweet.
Dull
Uninteresting wine lacking intensity or proper acidity.
Dumb
Closed, and unlikely to open up. Typical of wines that are too high in tannins or too cold.
E
Earthy
Aromas or flavors reminiscent of rich soil. Very desirable in some reds, but can make a wine course if overpowering. Elegant
Refined character and distinguished quality. Also called "stylish."
Extra Dry
Champagne or sparkling wines that are have a hint of sweetness.
F
Fat
Full of body and flavor. Fine
Distinguished. Finesse
Distinctive balance, elegance and flair. Finish
Aftertaste; lingering flavors and impressions after swallowing. Better wines have longer finishes. Firm
Tightly knit structure and balance. Flat
Dull, lacking in liveliness, often in wine without sufficient acid. Flavor
General taste of a wine. Fleshy
Big, ripe flavors, especially of fruit. Flinty
Dry, mineral character typical of French Chablis and Sauvignon Blanc. Wet stones. Flowery
Aroma suggestive of flowers. Forward
Prominent, aggressive flavor. Foxy
Simple, grape-like flavor of wines made from native American grapes, Vitis labrusca. Fruity
Aroma and/or flavor reminiscent of fruits; apple, black currant, cherry, citrus, pear, peach, pineapple, raspberry, or strawberry. Descriptive of wines with dominant fruit flavors.
Full-bodied
Big, mouth-filling in flavor and texture; also high in alcohol.
G
Grassy
Aromas or flavors of mown grass. Often found in lesser quality Sauvignon Blanc. Green
Unripe, tart flavors lacking in fruitiness.
Grip
Firmness of flavor and structure.
H
Hard
Intense but undeveloped wines with pronounced tannins Harmonious
Fruit, acid, and tannin in perfect balance. Harsh
Rough, biting character from excessive tannin or acid. Heady
High in alcohol, very full-bodied. Herbaceous
Aromas of fresh grass or hay often found in Sauvignon Blanc. Also the green pepper character of some red wines. Herby
Hints of mint, sage, thyme, eucalyptus, and other herbs. Common in big red wines. Honest
Simple, indistinct wine without flaws.
Honeyed
Aroma or taste of honey, a characteristic of late-harvest wines affected by "noble rot" (Botrytis cinerea).
I
Intricate
Subtle, complex interplay among of aromas and flavors in a fine wine.
J
K
L
Legs
Wine streaks or "tears" that run down the side of the glass after swirling or sipping. They result from alcohol and glycerin in the wine. Long legs are often a sign of better wines. Length
Lingering aftertaste. Light
Gently crisp flavors, soft textures, and clean. Also means low in alcohol. Lively
Crisp and fresh, possessing sufficient acidity. Long
Lingering aftertaste.
Luscious
Rich, smooth, and soft. Often describes sweet or intensely fruity wines.
M
Maderized
Oxidized wine with has brown or amber color and stale odor. Caused by excessive exposure to air. Frequent in wine that is aged too long.
Malolactic Fermentation
A bacterial process that converts harsh malic acid into creamy lactic acid. Desirable in French-styled Chardonnay and fine reds. Mature
Fully developed, ready to drink. Meaty
A chewy wine with fleshy fruit and firm structure. Mellow
Smooth and soft, with no harshness. Moldy
Wines with the smell of mold or rot, usually from grapes affected by rot or from old moldy casks used for aging. Muscular
Vigorous fruit, powerful body and flavor. Highly robust.
Musty
Stale, dusty aromas.
N
Noble
Magnificent wine with perfect balance and distinctive expression. "Noble" grapes are those used to produce the world's finest wines: Cabernet Sauvignon, Merlot, Chardonnay, Sauvignon Blanc, Semillon and Riesling. Nose
Another term for aroma.
Nutty
Bouquet that develops in aged white wines and in fortified wines such as sherry or Madeira.
O
Oak, oaky
Distinct oak aroma or flavor derived from aging in oak casks or barrels. Characterized by smokiness, vanilla, chocolate, clove or other spices.
Off-dry
A hint of sweetness, but not sufficient to call the wine sweet.
Off-flavors, Off-aromas
Defective flavors and odors. Open
Fully developed flavors and aromas.
Oxidized
Flat, stale or sherry-like aroma or flavor as the result of overexposure to air.
P
Petillant
A hint of sparkle
Q
R
Rich
Full, round flavors, body and aroma. Ripe
Intense, mature fruit. Robust
Full-bodied, intense, and powerful. Rough
Harsh, bitter, coarse, biting, and unpleasant.
Round
Smoothly developed flavor and body. Also used in place of "balanced."
S
Secondary Fermentation
Another term for Malolactic fermentation. The bacterial process that converts malic acid to lactic acid. Sharp
Biting acid or tannin. Short
Lack of aftertaste or finish. Silky
Smooth texture and finish. Simple
Lacking in complexity. Smoky
Toasted oak aroma and flavor . Soft
Delicate, gentle fruit in white wines, or lack of tannins in red wines. Sometimes used on a label to indicate low alcohol. Solid
Firm structure and well balanced. Sour
Sharply acidic or vinegary Sparkling
Wines with bubbles created by trapped carbon dioxide gas. Spicy
Intense flavor or aroma of spices such as clove, mint, cinnamon, or pepper. Spritzy
Slight prickle of carbon dioxide. Steely
Firmly structured; tight balance leaning toward high acidity. Stiff
Unyielding, closed; dumb. Strong
Robust, powerful, big. Structure
The interplay among all characteristics of a wine. Sturdy
Bold, robust, vigorous flavor and body. Sulfur, SO2
A rotten-egg odor. Also, used as anti-oxidant in winemaking.
Supple
Accessible, ready to drink.
Sur Lies
Aging process where yeast sediment is left in the cask to impart a creamy, nutty flavor to the wine. Characteristic of great French white wines.
Sweet
Possessing a high level of residual sugar. Often found in Rieslings, Gewürztraminer, and dessert wines. Requires proper acidity for good balance.
T
Tannin
A natural component found in the skins, seeds and stems of grapes. Red wines are fermented in contact with the skins, and as a result, leech out tannins into the juice. It creates a dry, puckering sensation in across the inner cheeks and tongue. Tannins mellow with age, providing richness and balance to fruit flavors. Tart
Sharp, but pleasant acidity found in some white wines. Thick
Dense and heavy in texture. Thin
Lacking body and flavor. Tired
Past its peak. Old, dried-out flavors.
Tough
Astringent, hard, or overly tannic.
U
V
VA
Viticulture Area Vanilla
An aroma developed from oak aging. Velvety
Smooth and rich in texture. Vigorous
Firm, lively fruit, strong body, and assertive flavor.
Vinegary
Having the smell of vinegar; see also Acetic.
W
Watery
Thin, lacking in flavor. Weak
Lacking in structure or character. Weedy
Aromas or flavors reminiscent of hay or grass. A negative quality if excessive. Weighty
Strong, full-bodied and powerful.
Woody
Excessive aromas of wood, common to wines aged too long in wooden casks or barrels.
X
Y
Yeasty
A yeast or bread-like smell found in wines which have gone through secondary fermentation. Much desired in Champagne and sparkling wines. Young
Simple, rough, or immature.
Z
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