Glossary of wine terms

A B C E F G H L M N R S T V Y

A
ACETIC
Containing acetic acid - (ie: vinegar); a clear, colorless organic acid. Normally the amount is insignificant and may enhance flavor
ACID/ACIDITY
Term used to describe a sour taste in the mouth when total acidity of the wine is high.
AFTERTASTE
Term used to describe the taste left in the mouth after swallowing the wine. Both character and length of the aftertaste are part of the total evaluation.
APPELLATION
Refers to the specific area a wine comes from.
ASTRINGENT
Descriptive of wines that have a rough taste attributed to high tannin content. Tannic astringency decreases with age, normally.

B
BALANCE
Denotes balance of fruitiness against oak and tannin content; alcohol against acidity and flavor.
BODY
The effect on the taster’s palate usually experienced from a combination of alcohol, glycerin and sugar content. Can be described as full, meaty or weighty.
BORDEAUX
This is the most important wine region in France. Red wines from Bordeaux are primarily blends of Cabernet Sauvignon, Merlot and Cabernet Franc. White wines from the region are usually blends of Sauvignon Blanc and Semillon.
BOUQUET
Term generally restricted to description of odors or aromas.
BREATHING
Denotes the act of allowing the wine to “breathe”; ie: when wine is poured into another container, such as a wineglass, the mixture of air seems to release pent-up aromas which then become more pronounced, in many cases, as minutes or hours pass.
BRUT
Refers to dry Champagne or Sparkling Wine. The authorities in the Champagne region of France use this term to denote added sugar.

C
CHABLIS
White wine from the Chablis area of France that are made from the grape variety Chardonnay.
CHAMPAGNE
One of the most important regions of France that is known for its production of the only sparkling wine that can truly be called Champagne. The méthode champenoise was invented there.
CLOUDY
Opposite of clear. Cloudiness is an undesirable element in wine, the exception being cellar aged wines that have not been decanted properly. Has an unpleasant taste.
CRISP
Wine has definite but pleasing acidity. Generally used to describe white wines only, DRY Little or no sugar = “dry”, slightly sweeter = “off dry”.

E
EARTHY
The taste of earthiness, similar to soil-dirt. Though an earthy wine is not a negative.

F
FINISH
Is the finish or aftertaste
FIRM
Too much acidity or tannic astringency. Suggests that the wine is young but will age. Nearly always a positive comment and very desirable with highly flavored foods.
FLAT
Opposite of firm. Usually indicates very low acidity, so tasting insipid and lacking flavor.
FRESH
Opposite is flatness, staleness. The wine has a lively fruity as found in young light reds, rose’s and most whites.
FRUITY
A fruity wine has a herbaceous character. “Fruitiness” usually incorporates the taste of a little extra sweetness.
FULL-BODIED
Opposite of thin or thin-bodied. Fills the mouth, has a thin winey taste and has weight on the tongue.

G
GRAPEY
Content has simple flavors and aromas reminiscent of a certain type of fresh wine or table grape.

H
HARSH
Very sharp taste. May become more tolerable with aging but also may not be worth the wait.

L
LEGS
Term used when referring to the rivulets that form on the inside of a wineglass bowl after the wine is swirled. The higher the alcohol content, the more impressive the legs.
LENGTH
How long the flavor lasts in the back of the throat.

M
MOUTH-FILLING
Possessing intense flavors which seem to affect every sensory nerve in the mouth. Usually slightly high glycerin component and slightly low acid.
MUSTY
A wine that displays unpleasant mildew or mould aromas.

N
NOSE
Same as aroma but includes bouquet.
NOUVEAU
Meaning young and immediately drinkable wine like Beaujolais Nouveau

R
RESIDUAL SUGAR
Percentage, by weight or volume, of the unfermented grape sugar in a bottled wine.
RICH
Giving a full, rounded flavor. Richness supplied by alcohol, glycerin and oak vanilla nuances in dry wine.
ROUGH
Flavor is coarse. Caused by the acidity and/or tannin being predominant and a bit unpleasant.

S
SIMPLE
Normal, everyday, well-vinified table wine of straightforward character.
SMOKY
Refers to aroma contributed by the charred oak wood of the barrel.
STALE
Wine that is lifeless or stagnant. Found in wines that were kept in large open vessels for too long.

T
TANNIN
A naturally occurring substance in grape skins, seeds and stems. A dry taste on the palette
TEARS
Same as legs.

V
VANILLA
An odour or taste of Vanilla.
VITIS LABRUSCA
The grape variety that is cross-pollinated version of the wild grape native to North America.
VITIS VINIFERA
The premier grape species used for the world’s most admired wines.
VOLATILE
Powerful aroma. Usually denotes high level of acidity, alcohol and other flavor faults.

Y
YEASTY
Term describing odours from the yeasts present on grape skins. Includes both desirable and undesirable characteristics.