Glossary

Wine Terms for Connoisseurs

A

Accessible: A wine that is smooth and pleasant to drink without being too harsh or intense in terms of tannin, acidity or extract.

Acidic: A wine with a high level of acidity that can be felt on the tongue and mouth.

Aftertaste: A term for the lingering sensation of a wine’s flavors and aromas after it has been swallowed. Another word for this is “Finish”.

Aggressive: A wine with strong and unpleasant flavors that are not well-balanced. The opposite of a wine described as “smooth” or “soft”.

Alcoholic: A wine that has too much alcohol for its style and quality, resulting in a burning or warming sensation in the mouth and throat.

AOC: Appellation d’Origine Contrôlée

Aroma: The smell of a wine, especially when it is young and fresh. The term is usually used for wines that have not developed much complexity or maturity, while the term Bouquet is used for older wines.

Astringent: A white wine that has excessive tannin, making it dry and bitter.

Austere: A wine that lacks fruitiness and richness, and is dominated by acidity or tannin.

Autolytic: Aroma of “bready” or acacia-like floral notes that are typical of wines that have been aged on their lees.

B

Baked: A wine with a high alcohol content that gives the impression of cooked or dried fruit flavors. May indicate a wine from grapes that were exposed to the heat of the sun after harvesting.

Balanced: A wine that harmonizes all its main components (tannins, acid, sweetness, and alcohol) in a way where no one single component stands out.

Big: A wine with powerful flavor, or high in alcohol.

Biscuity: A wine descriptor often associated with Pinot noir dominated-Champagne. It is sense of yeasty or bread dough aroma and flavors.

Bite: A firm and distinctive perception of tannins or acidity. This can be a positive or negative attribute depending on whether the overall perception of the wine is balanced.

Bitter: An unpleasant perception of tannins.

Blowzy: An exaggerated fruity aroma. Commonly associated with lower quality fruity wines.

Body: The sense of alcohol in the wine and the sense of feeling in the mouth.

Bouquet: The layers of smells and aromas perceived in a wine.

Bright: When describing the visual appearance of the wine, it refers to high clarity, very low levels of suspended solids. When describing fruit flavors, it refers to noticeable acidity and vivid intensity.

Buttery: A wine that has gone through malolactic fermentation and has a rich, creamy mouthfeel with flavors reminiscent of butter.

C

Cassis: The French term for the flavors associated with black currant. In wine tasting, the use of cassis over black currant typically denotes a more concentrated, richer flavor.

Cedarwood: A collective term used to describe the woodsy aroma of a wine that has been treated with oak.

Charming: A subjective term used to describe a wine with a range of pleasing properties but nothing that stands out in an obvious fashion.

Cheesy: An aroma element characteristic of aged Champagne that develops after an extended period of aging. It is associated with the aroma of aged, nutty cheeses such as gouda and is caused by a small amount of butyric acid that is created during fermentation and later develops into an ester known as ethyl butyrate.

Chewy: The sense of tannins that is not overwhelming. It is not necessarily a negative attribute for wine.

Chocolaty: A descriptor for full-bodied red wines such as Pinot noir and Cabernet Sauvignon that have a dark chocolate-like flavor and texture.

Cigar-box: A term for the tobacco-like aromas that come from the oak aging of the wine.

Citrous: A wine that has the smell and taste of fruits from the citrus family, such as lemon, lime, orange, or grapefruit.

Classic: A subjective term for a wine of outstanding quality that shows the typical characteristics of its grape variety or origin, has layers of complexity, and is well balanced.

Clean: A wine that does not have any noticeable flaws or undesirable smells and tastes.

Clear: A wine that has no visible sediment or cloudiness.

Closed: A wine that has a low level of aroma.

Cloves: An aroma that comes from the toasting of oak barrels, which produces eugenic acid. It gives the impression of cloves, a spice used in cooking and baking.

Cloying: A wine that is overly sweet and sticky, and lacks acidity to balance it.

Coarse: A term for a wine that has a rough or harsh texture or mouthfeel, usually due to high levels of tannins.

Coconut: An aroma of coconut that comes from the use of American oak barrels.

Compact: The opposite of “open knit”. A wine that has a dense concentration of fruit flavors, balanced by the weight of tannins and acidity.

Complete: A term similar to “balanced”, but more encompassing. A wine that has all the main components-acidity, alcohol, fruit, and tannins-in harmony, along with a pleasing mouthfeel and a long finish.

Complex: A wine that has multiple layers of aromas and flavors.

Concentrated: A term for a wine that has intense flavors.

Concoction: Usually a negative term for a wine that seems to have many different elements that are not well integrated or harmonious.

Connected: A term for a wine that reflects its place of origin or terroir.

Cooked: A term similar to “baked”, where the fruit flavors of the wine seem like they have been cooked, baked, or stewed. It may also indicate that grape concentrate was added to the must during fermentation.

Corked: A tasting term for a wine that has been contaminated by cork taint, a chemical compound called TCA (2,4,6-trichloroanisole) that gives the wine an unpleasant musty or moldy smell and taste.

Creamy: A term for a wine that has a smooth, creamy texture and mouthfeel. In sparkling wines, this is achieved by a combination of fine bubbles and malolactic fermentation. The sensation of creaminess is usually felt at the back of the throat and through the finish of the wine.

Crisp: A term for a wine that has a refreshing acidity.

Crust: Sediment, usually composed of potassium bitartrate crystals, that sticks to the inside of a wine bottle.

D

Definition: A term for a wine that is not only well balanced, but also expresses clearly its grape variety or place of origin.

Delicate: A term similar to “charming”, but more often used for the more subtle aspects of a wine.

Depth: A term for a wine that has several layers of flavor. An indicator of complexity.

Dirty: A term for a wine that has off flavors and aromas that are likely caused by poor hygiene during the fermentation or bottling process.

Dried up: A wine that has become less lively or flavorful due to prolonged aging.

Dry: A wine that does not have the sensation of sweetness.

E

Earthy: This term can describe a wine that has aromas and flavors that resemble the soil, such as mushrooms or forest floor. It can also indicate a drying sensation on the tongue caused by high levels of a natural compound called geosmin in grapes.

Easy: This term can mean the same as “approachable” but more often refers to a wine that is simple and uncomplicated without much depth but still pleasant to drink.

Edgy: This term describes a wine that has a noticeable amount of acidity that enhances the flavors on the palate. It can be similar to “nervy”.

Elegant: This term is used to describe a wine that has finesse with subtle flavors that are in balance.

Expansive: This term describes a wine that is considered “big” but still accessible.

Expressive: This term describes a wine that has clear and distinct aromas and flavors.

F

Fallen over: This term refers to a wine that, at a relatively young age, has already passed its peak (or optimal) drinking period and is rapidly declining in quality.

Farmyard: This term is generally more positive than “Barnyard” and is used to describe the earthy and vegetal nuances that some Chardonnay and Pinot noir develop after maturing in the bottle. While some wine drinkers may not find this appealing, others may see this as a sign that the wine has reached its peak drinking period.

Fat: This term describes a wine that is full in body and has a sense of viscosity. A wine with too much fat that is not balanced by acidity is said to be “flabby” or “blowzy”.

Feminine: This term describes a wine that emphasizes delicate flavors, silky textures and subtle aromas rather than strength, weight and intensity of fruit.

Finesse: This term is very subjective and is used to describe a wine of high quality that is well balanced.

Finish: This term refers to the impression and perception of the wine after swallowing.

Firm: This term describes a stronger sense of tannins.

Flabby: This term describes a lacking sense of acidity.

Flat: For sparkling wines, this term refers to a wine that has lost its bubbles. For all other wines, this term is used interchangeably with “flabby” to denote a wine that is lacking acidity, especially on the finish.

Fleshy: This term describes a wine with a noticeable perception of fruit and extract.

Foxy: This term is used to describe the musty odor and flavor of wines made from Vitis labrusca grapes native to North America, usually a negative term.

Fresh: This term describes a positive perception of acidity.

Fruit: This term refers to the perception of the grape characteristics and sense of body that is unique to the varietal.

Full: This term is usually used in context of wine with heavy weight or body due to its alcohol content. It can also refer to a wine that is full in flavor and extract.

 

G

Grapey: This term describes a wine with the aromas and flavors reminiscent of grape flavoring, such as those associated with grape jelly. The Muscat family of grapes often produce wines that are described as “grapey”.

Grassy: This term describes an herbaceous or vegetal element of a wine ranging from freshly cut grass to lemon grass flavors.

Green: A wine that is overly acidic. Usually a sign of a wine made from unripe grapes.

Gutsy: A wine that has noticeable body, extract and fruit.

H

Hard: A wine that is overly tannic.

Harsh: A term similar to “coarse” but more negative, used to describe a wine that has unbalanced tannins and acidity.

Heavy: A wine that is very alcoholic and has too much sense of body.

Herbaceous: The herbal, vegetal aromas and flavors that may come from the grape variety or the winemaking process, such as harvesting under-ripe grapes or using aggressive extraction techniques for a red wine fermented in stainless steel.

Hollow: A wine that lacks the sense of fruit.

Hot: A wine that is overly alcoholic.

I

Inky: A term that may refer to a wine’s dark color and opacity.

J

Jammy: A wine that is rich in fruit but may lack in tannins.

L

Lean: The sense of acidity in a wine that lacks the perception of fruit.

Leathery: A red wine high in tannins, with a thick and soft taste.

Legs: The trails of liquid that stick to the sides of a glass after the contents have been swirled. Often said to be related to the alcohol or glycerol content of a wine. Also called tears.

Lemony: A term referring to the tangy acidity of a wine with fruit flavors reminiscent of lemons.

Lightstruck: A tasting term for a wine that has had long exposure to ultraviolet light causing a “wet cardboard” type aroma and flavor.

Linalool: The characteristic flowery-peach aroma associated with Muscat and Riesling wines. It comes from the chemical compound linalool.

Liquorice: A term used to describe the concentrated flavor from rich sweet wines such as those of Monbazillac AOC which are produced by botrytized grapes.

Liveliness: A term used to describe a wine with slight carbonation and fresh, bright acidity.

Luscious: A term similar to “voluptuous” but more commonly associated with sweet wines that have a rich, concentrated mouthfeel.

M

Mature: A wine that has aged to its peak point of quality.

Mean: A wine without sufficient fruit to balance the tannins and/or acidity of the wine, making it unbalanced and unpleasant to drink.

Meaty: A wine with a rich, full body (and often pronounced tannins and extract) that gives the drinker the impression of being able to “chew” it.

Mellow: A wine with a soft texture that is nearing the peak of its maturity.

Midpalate: A tasting term for the feel and taste of a wine when held in the mouth.

Minerality: A sense of mineral-like flavors in the wine, such as slate, shist, silex, etc.

N

Nervy: A wine with a noticeable amount of acidity but is still balanced with the rest of the wine’s components

Nose: A tasting term for the aroma, smell or bouquet of a wine.

O

Oaky: A wine with a noticeable perception of the effects of oak. This can include the sense of vanilla, sweet spices like nutmeg, a creamy body and a smoky or toasted flavor.

Oily: A generally full bodied wine with a viscous mouthfeel. If the wine is lacking acidity, this term may be used in conjunction with flabby.

Opulent: A rich tasting wine with a pleasing texture and mouthfeel that is well balanced.

Oxidative: A term that describes a wine that has been exposed to controlled oxidation during its aging process. The aromas and flavors that develop as a wine oxidatively matures can range from nuttiness, biscuity and butteriness to more spicy notes.

Oxidized: A term that describes a wine that has been exposed to too much oxidation. A wine that has been oxidized is considered faulty and may have sherry-like odors.

P

Palate: A term that refers to the feel and taste of a wine in the mouth.

Peak: The point where a wine is at its most ideal drinking conditions for an individual taster. This is a very subjective determination as for some tasters a wine will be at its peak when the fruit is still fresh and young while for some tasters the peak will arrive when a wine has matured in flavor.

Peppery: A term that describes a wine with the aromas and flavors reminiscent of the fruit from the Piper family of plants such as black peppercorn associated with Syrah and Grenache based wines or the aroma of crushed white pepper associated with Gruner Veltliner.

Perfume: A term that is generally used positively to describe an aspect of a wine’s aroma or bouquet.

Plummy: A term that describes a wine with the juicy, fresh fruit flavors of plum.

Polished: A term that describes a wine that is very smooth to drink, with no roughness in texture and mouthfeel. It is also well balanced.

Powerful: A term that describes a wine with a high level of alcohol that is not excessively alcoholic.

Prickly: A term that describes a wine with some slight residual carbonic gas, though not necessarily to the point of the wine being considered a sparkling wine. Some very young white wines (such as Vinho Verde) and dry rosé may be described as “prickly”.

R

Racy: A term that describes a wine with noticeable acidity that is well balanced with the other components of the wine.

Reticent: A term that describes a wine that does not exhibit much aroma or bouquet characteristics perhaps due to its youth. It can be described as the sense that a wine is “holding back”.

Rich: A term that describes a sense of sweetness in the wine that is not excessively sweet.

Robust: A term with similar connotations as “aggressive” except that “robust” is more commonly applied to older, mature wines while “aggressive” tends to describe younger wines.

Round: A term that describes a wine that has a good sense of body that is not overly tannic.

S

Sassy: A term that describes a wine with bold, brash and audacious flavors.

Sharp: A term normally used to describe the acidity of a wine though it can refer to the degree of bitterness derived from a wine’s tannin.

Sherrylike: A term used to describe a non-Sherry wine that exhibits oxidized aromas that may have been caused by excessive amounts of acetaldehyde.

Short: A term that describes a wine with well-developed aromas and mouthfeel but has a finish that is little to non-existent due to the fruit quickly disappearing after swallowing.

Smokey: A term that describes a wine exhibiting the aromas and flavors of the various types of smoke, such as tobacco smoke, roasting fire smoke and a toasty smoke derived from oak influences.

Smooth: A term that describes a wine with a pleasing texture. Usually refers to a wine with soft tannins.

Soft: A term that describes a wine that is not overly tannic.

Soy Sauce: A term that describes a wine with the aroma of old soy sauce. Aged Bordeaux wines often have this characteristic.

Spicy: A term that describes a wine with aromas and flavors reminiscent of various spices such as black pepper and cinnamon. While this can be a feature of the grape variety, many spicy notes are influenced by oak.

Stalky: A term that describes a woody, green herbaceous note in a wine.

Structure: A term that describes the solid components of a wine-acidity, sugar, density of fruit flavors and phenolic compounds such as tannins in relation to the overall balance and body of the wine.

Supple: A term that describes a wine that is not overly tannic.

Sweet: A term that describes a wine with a noticeable sense of sugar levels.

T

Tannic: A term that describes a wine with aggressive tannins.

Tar: A term that describes a wine with aromas and flavors reminiscent of tar. Barolo wines often exhibit this feature.

Tart: A term that describes a wine with high levels of acidity.

Texture: A term that refers to the mouthfeel of wine on the palate.

Thin: A term that describes a wine that is lacking body or fruit.

Tight: A term that describes a wine with a significant presence of tannins that restrain the other qualities of the wine, such as fruit and extract, from being more noticeable. A “tight wine” is expected to age well as the tannins soften to reveal these other qualities.

Toasty: A term that describes the charred or smoky taste from an oaked wine.

Transparency: The ability of a wine to clearly portray all unique aspects of its flavor, fruit, floral, and mineral notes. The opposite would be a wine where flavors are diffused and thoroughly integrated.

Typicity: A term used to describe how much a wine expresses the typical characteristics of the variety.

U

Undertone: The more subtle nuances, aromas and flavors of wine.

Unoaked: Also known as unwooded, refers to wines that have been matured without contact with wood/oak such as in aging barrels.

Upfront: A term that describes a wine with very perceivable characteristics and quality that do not require much thought or effort to discover.

V

Vanilla: An oak induced characteristic aroma reminiscent of vanilla.

Vegetal: A term that describes a wine with aromas and flavor reminiscent of vegetation as opposed to fruit or floral notes.

Vivid: A term that describes a wine with very expressive ripe, fruit flavors.

Voluptuous: A term that describes a wine with a full body and rich texture.

W

Warm: A term that describes a wine with noticeable but balanced alcohol as opposed to a wine with excessive alcohol that may be described as “hot”. It can also refer to a creamy texture derived from oak treatment.

Watery: A term that describes a wine that is excessively “thin” in body and fruit.

Y

Yeasty: Often used synonymously with “biscuity” and can describe a wine with aromas and flavor reminiscent of bread dough or biscuits.

Young: Wine that is not matured and usually bottled and sold within a year of its vintage.

Z

Zesty: A term that describes a wine with noticeable acidity and usually citrus notes.

Zippy: A term that describes a wine with noticeable acidity that is balanced with enough fruit structure so as not to taste overly acidic.