Winemakers and wine writers use a variety of
descriptions to communicate the aromas, flavors and characteristics of wines. With a
little practice, the wine hobbyist can learn to identify fruit, flower and vegetable
characteristics, but sometimes it isn't clear what is meant by 'balance,' or how a wine
can be 'closed.' We've put together this glossary of the most common wine terminology to
help clarify the intended meaning behind professional wine descriptions.
Acidity - natural acids in wine; gives balance and crisp, clean taste
Aroma - scents from the grape, differs than what is meant by 'bouquet'
Astringent - bitter; gives a drying sensation in the mouth
Balanced - all components of wine in harmony (fruit, acid, tannin, finish)Barrel Fermented - white wine that is fermented in an oak barrel
instead of a stainless steel tank
Body - tactile impression; feel of the wine on the palate, which ranges from light
to heavy (full)
Bouquet - smells from winemaking, aging and bottle age, differs from what is meant
by 'aroma'
Buttery - rich, creamy aroma and flavor associated with malolactic fermentation
Character - describes distinct attributes of a wine, such as the typical attributes
of a varietal
Chewy - describes a very deep, tannic wine that has a mouthfilling texture
Clean - wine without disagreeable aromas or tastes
Closed - a wine that does not reveal its potential aromas or flavors; aging and/or
decanting can help wines to 'open up'
Complex - displays layered aromas, flavors and texture
Cooked - wine that has been exposed to excessively high temperatures; spoiled
Corked - a wine that has been tainted with moldy smells from a bad cork
Delicate - light, soft, fresh usually describes a white wine
Dry - no sugar or sweetness remaining; a fruity wine can be dry
Earthy - describes complex aromas & flavors like mushroom, mineral, or earth
Elegance - a well balanced and full wine that has a pleasant, distinct character
Finish - the final impression a wine makes after being swallowed; ranges from short
to long duration
Firm - describes the texture and structure of a wine; usually young tannic reds
Flabby/Flat - lacking in acidity and mouth-feel; no structure or texture
Fleshy - a soft textured wine
Flinty - a mineral tone, more often an aroma than flavor, often found in Sauvignon
Blanc
Full-bodied - wine with rich, mouthfilling texture and weight on the palate; as
opposed to thin
Green - unripe, tart, sometimes harsh flavors and texture
Hard - texture and structure that does not allow flavor perception
Hot - excessively high alcohol content that 'burns' the palate
Lean - a wine with more acidity than fruit flavors, not necessarily a flaw,
especially for white wine
Legs - impression of weightiness that is visible inside a wine glass
Light-bodied - soft, delicate wine; pleasant but light in aromas, flavors and
texture
Lively - young, fruity with vivacious flavors
Malolactic Fermentation -the conversion of malic acid in wine to lactic acid, which
reduces the tart green apple flavors and adds rich, butter flavors
Medium-bodied - wine with good weight and texture, less heavy than full-bodied
Nose - the smell of a wine: aromas and bouquet
Oaky - aromas and flavors contributed by oak barrels during fermentation or aging,
such as vanilla, caramel, smoke, spice or toast
Residual Sugar - amount of sugar left in wine after fermentation is complete
Round - smooth flavors and texture; well-balanced
Tannin - drying, astringent texture generally associated with full-bodied reds
Terroir - a French word reflecting the expression in a wine of the soil, climate,
and farming methods of a vineyard site
Thin - unpleasantly watery, lacking in flavor intensity and texture
Toasty - pleasant aroma in wine, comes from toasting of oak barrels
Vegetal - herbal, weedy aroma and/or flavor; can be unpleasant if too strong
Vintage - year which grapes were harvested and fermented to make a wine
Yeasty - fresh dough, biscuit-like aroma and/or flavor
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