Wine Tasting Terms
Most of
the words professional “wine people” use about wine are standard and
widely accepted terms for delineating particular characteristics. This
specific language helps those who are in the wine business to communicate
with one another and understand complex concepts without the need for
tedious explanation. The full
spectrum of wine language includes terms that are too technical and
obscure for people with only a general interest in wine to understand. However,
there are words that can aid you in understanding wine books, reviews, and
wine people in general. Many
of these terms are related so be sure to review the capitalized terms used
in some of the definitions. One
of the primary components of a wine's taste. Acidity must be finely tuned
if a wine is to have BALANCE. If a wine has too little acid, it becomes
DULL; if it has too much, it becomes too tart or sour on the palate.
Controlling acidity, both in the vineyard and in the winery, is a large
part of the winemaker's job. A
specific smell in a wine. One might speak of the "floral aroma"
of a Riesling, for example. Contrast this with the more general term NOSE.
Having
a pronounced and specific impact on the olfactory sense. Herbal, floral,
or spicy are some descriptors for aromatic wines. A
harmonious interplay among the many components of a wine, including
ACIDITY, TANNINS, TEXTURE, and OAK. Robust,
intense, full-bodied, and high in alcohol. Synonym: FAT. The
richness and viscosity of a wine, which is usually tied closely to the
amount of alcohol in the wine. Among reds, Cabernet Sauvignon typically
has more body than Pinot Noir, for example. Body also affects both the
COLOR and the MOUTH FEEL of a wine. Pronounced
boh-TRI-tis sin-EHR-ee-uh, this is a desirable fungus (also called
"noble rot") that can attack grapes left on the vine past
ripeness. Many late-harvest and dessert wines are affected by botrytis.
Botrytized wines have added extract (those substances that contribute to
the character and flavor of a wine) and, consequently, are richer, with a
distinctive honeylike taste. A
term (seldom used today) that refers to a wine's smell, particularly the
AROMAS that wines acquire as they age. See also the more current term
NOSE. See
CRISP. A
term designating a sparkling wine or A
quality of finesse and BALANCE, without heaviness or coarseness. See also
ELEGANT. Having
the taste of butter. Actually, the compound that can give wine a buttery
taste is the same one that is found in butter. Wines that have undergone
MALOLACTIC FERMENTATION are commonly found to have buttery flavor
qualities. This
is one of the most important characteristics of good wine. Modern
technology has made it possible to avoid the dirt and spoilage that used
to plague the winemaking process. Well-made wines should always be clean. There
are times in a wine's maturation process when it seems to retreat into
itself. Its aromas close down and flavors become tight and restrained.
Usually, in a few months, the wine will open up again. See OPEN. Crude,
simple, and lacking finesse. See RUSTIC. A
quality that is sometimes overlooked by novice wine drinkers, a wine's
color gives an indication of its BODY, its VARIETAL makeup, and the
methods of its production. Ideally, no matter what its hue, a wine should
be limpid and clean-looking, with no murkiness. Having
depth and subtlety of flavor. This
refers to fresh, fruity ACIDITY, which is a highly desirable quality,
especially for white wines. Synonyms: SNAPPY, TART, and BRISK. In
wine parlance, "dry" is the opposite of "sweet." A dry
wine has little or no residual sugar after fermentation. Flat,
lifeless, lacking crispness, and ultimately boring. Having
complexity and finesse without being aggressive or heavy. See
BIG. The
way a wine tastes after it has been swallowed; the lingering effects of a
wine in the mouth. The
taste of fresh fruits — particularly grapes. This is a characteristic of
well-made young wines. An
HERBACEOUS flavor that is often characteristic of Sauvignon Blanc.
Attractive as part of a whole, but overbearing when too pronounced. Another
characteristic that is desirable in a small quantity. Subtle herbal
flavors are frequently associated with Cabernet Sauvignon and Sauvignon
Blanc. Contrast VEGETAL. The
lees are the dregs (mainly yeast and grape pulp) that remain on the bottom
of the wine's fermentation tank. Aging a wine "on the lees"
usually gives it a richer, more complex, "leesy" taste,
especially in white wines. A
pronounced and invigorating sensation on the palate. With
flavors lasting a long time in the mouth after the wine has been tasted. Having
a soft mouth feel, with rounded flavors in BALANCE. A
secondary fermentation that converts malic acid to lactic acid. Not all
wines undergo malolactic fermentation, but those that do acquire a softer,
more buttery quality. Also called MALO, for short. The
way a wine feels (as opposed to tastes) in the mouth; e.g., thin, oily,
sumptuous, or viscous. The
foam in a sparkling wine. A very fine, tight mousse structure is
considered desirable. A
shorthand term for the combined effects of a wine's smell in the glass. A
large part of any wine's appeal lies in its nose. See also the related but
now seldom used term BOUQUET. The
flavors of wood, toast, and vanilla, which come from fermentation in good
oak barrels. A judicious use of oak can add complexity and polish, but
overuse (especially in American and Australian Chardonnays) has been much
commented on by wine writers in recent years. Wines
go through various stages during maturation. When a wine is at its most
generous, affording easily accessible aromas and flavors, then it is said
to be open. See CLOSED. A
spoilage condition caused by excessive exposure to air, oxidation causes a
wine to brown and lose its fruitiness and freshness. Deliberate exposure
to oxygen is, however, part of the character of some wines — Oloroso
Sherries, for example. See RANCIO. A
wine that has been given its own distinctive name, such as Flora Springs
Trilogy or Caymus Vineyards Conundrum. Proprietary wines are often blends,
which do not legally qualify to be labeled as a single-varietal wine
(Chardonnay, Merlot, etc.). A
desirable quality similar to oxidization that adds a nutty, earthy
complexity. It is brought about in certain fortified wines and brandies by
exposure to air or heat. The
dried-grape flavor that appears in wines made from overripe fruit. Unfermented
sugar that remains in a finished wine. Simple,
unassuming, and lacking in finesse or pretension. Rusticity can be
charming in certain less expensive wines but is undesirable in expensive
bottles. Smooth;
light in texture and mouth feel. See
CRISP. Lacking
harshness; smoothly textured. A
very important element of any wine, especially reds. A good Cabernet
Sauvignon, for instance, should have a firm backbone of ACIDITY, upon
which all of its other characteristics hang. This backbone gives the wine
structure and indicates that it will age well. Without structure a wine is
flabby, shapeless, lacking in promise, and ultimately flawed. Characteristic
of young red wines, tannin manifests itself as an astringent, puckery
feeling in the mouth. It can be a product of the grape's pits, stems, and
skins, or of the oak in which the wine is stored. In an ideal scenario,
the tannins eventually soften and allow the fruit and VARIETAL character
of the wine to show through. See
CRISP. A
French word that refers to the influence that the combination of soil,
climate, and situation have on the flavor of a wine. The
physical structure of a wine's BODY. Wines can be thin, viscous, grainy,
or silky. See the related term MOUTH FEEL. A
wine made completely or predominantly from one grape VARIETY. Often used
erroneously to refer to a grape variety. A
specific type of grape. Cabernet Sauvignon and Pinot Blanc, for example,
are grape varieties. The wines made from these grapes are called VARIETAL
wines. The
particular flavor of the grape VARIETY used in making the wine. Definitely
a desirable characteristic. Soft,
thick, and smooth on the palate. Smelling
or tasting of vegetables. This could manifest itself in a number of ways,
all of them unattractive. Some of the more common vegetable likenesses
that crop up are bell peppers, asparagus, and broccoli. Contrast
HERBACEOUS. A vinegary taste brought about by the presence of acetic acid and ethyl acetate. Acceptable in small amounts but very undesirable in large quantities.
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