acidity — the liveliness and crispness in wine that activates our salivary glands
aeration — the deliberate addition of oxygen to round out and soften a wine
aging -- holding wine in barrels, tanks, and bottles to advance them to a more desirable state
aroma -- the smell of wine, especially young wine (different than “bouquet”)
balance — a term for when the elements of wine – acids, sugars, tannins, and alcohol – come together in a harmonious way
barrel -- the oak container used for fermenting and aging wine
bitter — a taste sensation that is sensed on the back of the tongue and caused by tannins
blend -- a wine made from more than one grape varietal
body — a tactile sensation describing the weight and fullness of wine in the mouth. A wine can be light, medium, or full bodied.
bouquet — a term that refers to the complex aromas in aged wines
brilliant -- a tasting note for wines that appear sparkling clear
complex -- a wine exhibiting numerous odors, nuances, and flavors
fermentation — the conversion of grape sugars to alcohol by yeast
fining -- the addition of egg whites or gelatin (among other things) to clear the wine of unwanted particles
finish — the impression of textures and flavors lingering in the mouth after swallowing wine
flavors — odors perceived in the mouth
foxy — a term that describes the musty odor and flavor of wines made from vitis labrusca, a common North American varietal
fruity -- a tasting term for wines that exhibit strong smells and flavors of fresh fruit
full-bodied -- a wine high in alcohol and flavors, often described as “big”
herbaceous — a tasting term denoting odors and flavors of fresh herbs (e.g., basil, oregano, rosemary, etc.)
hot — a description for wine that is high in alcohol
mature — ready to drink
legs — refers to the trails of liquid that run down the sides of the glass when you swirl it. The more ethanol alcohol in the wine, the more “legs”, which are a result of the differing surface tensions between water and alcohol
nose — a tasting term describing the aromas and bouquets of a wine
oak/oaky — tasting term denoting smells and flavors of vanilla, baking spices, coconut, mocha or dill caused by barrel-aging
open — tasting term signifying a wine that is ready to drink
oxidation — wine exposed to air that has undergone a chemical change
rough — the tactile “coarse” sensation one experiences with very astringent wines
Sommelier — A wine butler; also used to denote a certified wine professional. For a full overview go here: sommelier courses.
spicy -- a tasting term used for odors and flavors reminiscent of black pepper, bay leaf, curry powder, baking spices, oregano, rosemary, thyme, saffron or paprika found in certain wines
structure — an ambiguous tasting term that implies harmony of fruit, alcohol, acidity, and tannins
sweet — wines with perceptible sugar contents on the nose and in the mouth
tannins — the phenolic compounds in wines that leave a bitter, dry, and puckery feeling in the mouth
texture — a tasting term describing how wine feels on the palate
vegetal — tasting term describing characteristics of fresh or cooked vegetables detected on the nose and in the flavors of the wine. Bell peppers, grass, and asparagus are common “vegetal” descriptors.
vintage — the year a wine is bottled. Also, the yield of wine from a vineyard during a single season.
weight — similar to “body”, the sensation when a wine feels thick or rich on the palate
wine — fermented juice from grapes
wino — one who is addicted to drinking wine
young — an immature wine that is usually bottled and sold within a year of its vintage. Wines meant to be drunk “young” are noted for their fresh and crisp flavors.
aeration — the deliberate addition of oxygen to round out and soften a wine
aging -- holding wine in barrels, tanks, and bottles to advance them to a more desirable state
aroma -- the smell of wine, especially young wine (different than “bouquet”)
balance — a term for when the elements of wine – acids, sugars, tannins, and alcohol – come together in a harmonious way
barrel -- the oak container used for fermenting and aging wine
bitter — a taste sensation that is sensed on the back of the tongue and caused by tannins
blend -- a wine made from more than one grape varietal
body — a tactile sensation describing the weight and fullness of wine in the mouth. A wine can be light, medium, or full bodied.
bouquet — a term that refers to the complex aromas in aged wines
brilliant -- a tasting note for wines that appear sparkling clear
complex -- a wine exhibiting numerous odors, nuances, and flavors
fermentation — the conversion of grape sugars to alcohol by yeast
fining -- the addition of egg whites or gelatin (among other things) to clear the wine of unwanted particles
finish — the impression of textures and flavors lingering in the mouth after swallowing wine
flavors — odors perceived in the mouth
foxy — a term that describes the musty odor and flavor of wines made from vitis labrusca, a common North American varietal
fruity -- a tasting term for wines that exhibit strong smells and flavors of fresh fruit
full-bodied -- a wine high in alcohol and flavors, often described as “big”
herbaceous — a tasting term denoting odors and flavors of fresh herbs (e.g., basil, oregano, rosemary, etc.)
hot — a description for wine that is high in alcohol
mature — ready to drink
legs — refers to the trails of liquid that run down the sides of the glass when you swirl it. The more ethanol alcohol in the wine, the more “legs”, which are a result of the differing surface tensions between water and alcohol
nose — a tasting term describing the aromas and bouquets of a wine
oak/oaky — tasting term denoting smells and flavors of vanilla, baking spices, coconut, mocha or dill caused by barrel-aging
open — tasting term signifying a wine that is ready to drink
oxidation — wine exposed to air that has undergone a chemical change
rough — the tactile “coarse” sensation one experiences with very astringent wines
Sommelier — A wine butler; also used to denote a certified wine professional. For a full overview go here: sommelier courses.
spicy -- a tasting term used for odors and flavors reminiscent of black pepper, bay leaf, curry powder, baking spices, oregano, rosemary, thyme, saffron or paprika found in certain wines
structure — an ambiguous tasting term that implies harmony of fruit, alcohol, acidity, and tannins
sweet — wines with perceptible sugar contents on the nose and in the mouth
tannins — the phenolic compounds in wines that leave a bitter, dry, and puckery feeling in the mouth
texture — a tasting term describing how wine feels on the palate
vegetal — tasting term describing characteristics of fresh or cooked vegetables detected on the nose and in the flavors of the wine. Bell peppers, grass, and asparagus are common “vegetal” descriptors.
vintage — the year a wine is bottled. Also, the yield of wine from a vineyard during a single season.
weight — similar to “body”, the sensation when a wine feels thick or rich on the palate
wine — fermented juice from grapes
wino — one who is addicted to drinking wine
young — an immature wine that is usually bottled and sold within a year of its vintage. Wines meant to be drunk “young” are noted for their fresh and crisp flavors.