standard wine tasting terminology

8/2/2019 Standard Wine Tasting Terminology

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Accessible Easily drunk without overwhelming perceptions of extract,acidity, or tannin.

Acidic Noticeable acidityAftertaste Aka finish its the taste remaining after swallowing a wine.Aggressive Harsh, pronounced flavors; contrasts with smooth" and "soft".Alcoholic Too much alcohol so much as to be out of balance with a winesother components (fruit, tannins, acidity, sugars).Aroma Smell of younger wine. Bouquet is a term reserved for an aged

wine.Astringent Overly-tannic, having a bite.Austere Having insufficient fruit necessary for balancing harsh acidity

and/or tannin tastes.

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Autolytic Acacia-like flowery or yeasty smells associated with aged wine.Baked Evoking thoughts of baked fruit due to high-alcohol content or

post-harvest, sun-exposed grapes.Balanced A well-incorporated balance of all the main components in wine:acidity, tannins, alcohol, sugar, and fruit.Barnyard Perception of off -flavors in wine, often due to brettanomyces

bacteria; more negative than farmyard.Big Intenseand flavorful or having high-alcoholBiscuit-y Evoking perceptions of bread-dough or yeastBite A strong perception of acidity or tannins. Can benegative orpositive,dependent on whether there is an overall balance to the

wine.Bitter Unpleasant tannin tasteBlowzy Exaggerated fruity aromas oftenlinked to fruity, low-quality wineBody Texture, structure, and mouth-feel.Bouquet Multi-layered aromas of aged wine



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Bright Visual appearance relating to good clarity and low level or nosolids present. In fruity wines it denotes obviously high-acidity andvividness.

Buttery Fermented wine that has a creamy, rich mouth-feel and a flavorthat hints of butter.

Cassis A French word for flavors of the black currant. Use of the cassisdescriptor instead of black currant generally is indicative of aricher, more concentrated flavor.

Cedarwood The woodsy aroma of a wine treated with wood or aged in oak. Charming Describes having various pleasing properties but none that

obviously stand out.Cheesy

Aromas of nutty aged cheese, like Gouda, which are caused bysmall amounts of an acid called butyric, which is created in

fermentation and then is later developed into the ester ethylbutyrate. Characteristic of extended-aged Champagne.

Chewy Perception of tannins but not overwhelming; not a negativecharacteristic, necessarily.



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Chocolaty Mouth-feel and flavors akin to chocolate, most typically dark.Often used to describe red wines likeMerlot and CabernetSauvignon.

Cigar box Tobacco aromas stemming from an oak influence.Citrus Evoking perceptions of the citrus fruit familyClassic Displaying exceptional qualities of varietal typicity but well-

balanced with multi-layered complexity.Clean No faults or undesirable flavors or aromas.Clear Having no visible particle matter, like sediment.Cloves Perception of aromatic cloves caused by toasting in oak barrels.Cloying Sticky and/or over-sweet characteristics not balanced by acidity.Coarse Rough mouth-feel or texture; generally also implies a presence of

tannins.

Coconut Hints of a coconut aroma typically derived from American oaktreatment.



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Compact A perception of dense fruit balanced by acidity and tannins; theopposite of open knit.

Complete Like balanced but even better/more than the sum of all its maincomponents, with a pleasant mouth-feel and a long finish.

Complex Multi-layered flavors, aromas, or bouquetConcentrated Denotes intensity of flavorsConcoction Typically a negative term indicating a wine having componentsthat appear tossed together instead of being integrated into one

balanced profile.Connected Relays a wines terroir or land of origination.Cooked Similar to "baked"; fruit flavors seem like theyve been baked,cooked, or stewed. May indicate that a grape concentrate had

been added to must while undergoing fermentation.Corked Indicates cork taint or that the cork is tainted.Creamy Indicates a creamy, warm mouth-feel. Perceptions of which aretypically discovered in the back part of the mouth and thru the

wines finish.www.WineTypesSite.com


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Crisp A pleasant perception of acidity.Crust Sediment, typically potassium bitartrate, present on the inside of

a bottle of wine.Definition Well-balanced with a good expression of typicity.Delicate Relates to a wines more subtle notes; sometimes interchanged

with charming.Depth Indicates multiple layers of flavor. One of the elements of

complexity.Dirty Unpleasant flavors and off aromas most likely developed fromunsanitary bottling or fermentation conditions.Dried up Indicates a loss of freshness and/or fruitiness from protracted

aging.Dry Used to describe the mouth-feel of tannins or a puckering

sensation on the palate; lacking in sweetness.Earthy Aromas and flavors that have hints of earthiness, like mushroomsor a forest floor. Also refers to dryness on the palate due to a

higher level of geosm in naturally occurring in a grape.www.WineTypesSite.com


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Easy Approachable" or simple with little complexity, yet enjoyable.Edgy Noticeable acidity that intensifies flavor; aka "nervy".Elegant Denotes delicacy with subtle well-balanced flavors.Expansive Big but easy to drink (accessible)Expressive Clearly projecting flavors and aromas

ExtractRefers to wines solid compounds, like tannins. Increasing extractlevels results in deeper color and body, which can be done byleaving wine in contact with skins for a longer time duringfermentation. However, too long a time results in unbalanced winereferred to as over-extracted.

Extracted Concentrated flavors often associated with extensive skin contact,having traded a rougher youth for enhanced age-ability.

Fallen over Denotes a young wine that has already passed its peak for optimaldrinking and is quickly decreasing in quality.



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Farmyard Vegetal and earthy undertones developed by some Pinot noirs andChardonnays after maturing. Generally more positive thanbarnyard.

Fat Full-bodied with a perception of viscosity. Excessive fat notbalanced with acidity is referred to as blowzy or flabby.Faulty (Fault) Ruined or tainted wine that can occur from cork taint, oxidationresulting from poor aging techniques, overexposure to oxygen,

and yeast contamination.Feminine

Refers to subtle aromas, delicate flavors and silky textures vs. theweight, strength or intensity of fruits.

Finesse High-quality, well-balanced; a subjective term.Finish Perceptions of a wine when swallowing it.Firm A very strong perception of tannin levels.Flabby

Lacking acidity

Flat For sparkling wines, it refers to having lost effervescence;otherwise it is the same as "flabby" or lacking acidity, primarily in a

finish.www.WineTypesSite.com


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Fleshy Noticeable fruit and/or extract.Foxy Negative perceptions of mustiness from grapes of the Vitis

labrusca indigenous to North America.Fresh Positive acidityFruit Having grape attributes with a body unique to a varietal.Full Heavy body or weight due to alcohol content. Also refers to full

flavors and/or extract.Grapey Grape flavoringlike grape jelly. Wines from the Muscat grape

family are often referred to as being grapey.Grassy Herbaceous and/or vegetal perceptions ranging from newly

mown grass to lemony flavors.Green

Made with under-ripe fruit. Typically a negative perception, it maybe found in white wine having vegetal notes, or red wine havingherbal or bell pepper notes.

Gutsy Pronounced body, fruit and extract.www.WineTypesSite.com


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Hard Excessively tannicHarsh An imbalance of acidity and tannins; more negative than

coarse.

Heavy High alcoholic content with excessive body.Herbaceous

Herbal or vegetal flavors and aromas; could be a negative if foundin a red wine as it could be the result of harvesting under-ripegrapes or the use of aggressive extraction or fermentation

methods.Hollow Lacking fruit (grape flavors)Hot Perceived as overly-alcoholicInky Dark in color or opacityIntegration Describes how well the key components of wine (acidity, fruit,residual sugar, alcohol, and tannins) come together in flavor;

similar to balance.Hard Excessively tannic



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Heavy High alcoholic content with excessive body.

Herbaceous

Herbal or vegetal flavors and aromas; could be a negative if foundin a red wine as it could be the result of harvesting under-ripe

grapes or the use of aggressive extraction or fermentationmethods.

Hollow Lacking fruit (grape flavors)Hot Perceived as overly-alcoholicInky Dark in color or opacityIntegration Describes how well the key components of wine (acidity, fruit,residual sugar, alcohol, and tannins) come together in flavor;

similar to balance.Jammy Rich with fruit but perhaps lacking tanninsLean Lacking fruit but higher in acidityLeathery Red wine with high tannins, a thick, soft flavor



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Legs Liquid tracks or streaks found on the inside of a wine glass afterswirling the wine.Perhaps related to glycerol or alcohol content.Also known as tears.

Lemony Flavors hinting of lemons; may be acidic also.

Lightstruck Having aromas and flavors like wet cardboard due to lengthyultraviolet light exposure.

Linalool A flower-peach aroma linked to Riesling and Muscat wines;resulting from the linalool chemical compound.

Liquorice A sweet, concentrated flavor; may be derived from grapes thatare botrytized.

Liveliness Slightly carbonated, bright, fresh acidityLuscious Denotes a concentrated, rich mouth-feel of sweet wines; akin to

voluptuous.Mature Aged to peak qualityMean Lacking fruit to help balance acidity and/or tannins; unpleasant

and unbalanced in taste.www.WineTypesSite.com


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Meaty Rich and full-body with a perception of an ability to chew thewine.

Mellow

Soft in texture and nearing its peak of maturity

Mid-palate The taste and feel of wine when holding it in mouth.Minerality A sense of minerally-ness as in flavors like silex, slate, etc.Musky Earthy musk aroma; can be a positive or negative, but iscommonly a positive in wines made from the Muscat family of

grapes.Nervy Noticeable acidity but still in balance with the other wine

componentsNose Wines aroma or bouquetOaky Noticeable effects of oak; could include hints of sweeter spicessuch as nutmeg, vanilla, toasted or smoky, or a creamy textured

body.



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Oily Full-bodied with viscous mouth-feel; if lacking acidity, oily maybeused in combination with flabby.

Old Over-aged; fruit tastes are gone, leaving overly-thin, oxidizedwine.Open-knit A perception of dense fruit that is not balanced by the weight of

tannins and acidity; opposite of compact.Opulent Rich-tasting with a pleasant,well-balanced mouth-feel and

texture.

Oxidized Overly-exposed to oxidation; a faultywine thancan emanateasherry-like smell.

OxidativeGenerally a positive term denoting a winesregulated oxidationexposure throughoutthe aging process. An oxidative wine can

have flavors and aromas that range anywhere from nutty, biscuit-y and buttery to spicy.Palate The taste and feel of wine when it is in mouth.



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Peak At an ideal drinking condition; a subjective judgment as some deem awines peak to be when fruit is young and fresh and others deem it tobe when the wine has aged and matured.

Peppery Hints of black peppercorn as is associated with a Grenache or Syrahwine or of white pepper as is associated with a Gruner Veltliner wine.

Perfume A description of aroma or bouquet; generally positive.Plummy Juicy, flavor of fresh plumsPolished Smooth in taste, no texture or mouth-feel roughness; well-balanced

flavor.Powerful Denotes high-level alcohol but not overly-alcoholic.Prickly Denotes slight carbonic gas, but not to the extentof sparkling wine.Young white wines (like Vinho Verde) or dry rossare sometime

prickly.Racy Noticeable acidity but well-balanced when consideringallwine

components.www.WineTypesSite.com


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Reticent Having little aroma but with a sense that the wine was "holdingback", perhaps due to youth.

Rich

Sweetness without beingoverly-sweet.

Robust Similar to aggressive, however, robust is typicallyassociatedwith mature or older wines while the term aggressiveis typicallyassociated with young wines.

Round Having a good body without being overly tannic.Sassy Bold, brash, audacious flavorSharp Generally denotes acidity but can also refer to a sense of

bitterness produced from tannin.Sherry-like Denotes non-Sherry types of wine having oxidized aromas;

perhaps the result of excessive acetaldehyde in the wine.Short Well-developed aromas and mouth-feel but with little to no

finish, due to fruit flavors quickly vanishing after swallowing awine.



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Smokey Flavor and aroma reminiscent of smoke, like that from roastingfire ,tobacco, and toasty-ness stemming from an oak influence.

Smooth Pleasing texture as with having soft tannins.Soft Not excessively tannicSour Unbalanced, puckering acidity; a vinegar-like bite found in wines

mistreated with excessive amounts of acetic acid.Soy Sauce

Denotes an aroma like that of an older Soy Sauce like that sensedin aged Bordeaux.

Spicy Having hints of spices like black peppercorns or cinnamon. Couldbe a natural characteristic of a grape varietal or can be derivedfrom fermentation in oak.

Stalky

Green, woody, herbaceous notes

Structure Denotes the components of wine: alcohol, acidity, sugar, fruit andtannins in the overall quality of body and balance.



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Supple Not excessively tannicSweet Noticeable impressions of sugarTannin Derived from a grapes skin, it is a biting, bitter compound, and if

its present in large quantities in a wine they produce a puckering,dry sensation in the mouth. Tannins are increased in prolongedextractions during fermentation. They may also be derived fromoak barrels. A tannic wine is typically a candidate for extended

ageing, where the harsh bite will mellow over time.

Tannic Aggressive tannin perceptionTar Aroma and flavor evoking thoughts of tar as is found in some

Barolo wines.Tart High acidityTexture The mouth-feel of wineThin Lacking fruit or body



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Tight A sense of tannins restraining other wine components, likeextract and fruit, from being perceptible. Can be used to describea young wine that will age and soften tannins, allowing theseother qualities to reveal themselves.

Toasty Smoky or charred taste due to oak influences.Transparency Revealing all aspects of a wines flavor - like individual floral, fruit,

or mineral notes. Opposite of this is when flavors are completelyintegrated.

Typicity Denotes how well a wine delivers the typical attributes of avarietal.Undertone The subtle nuances of flavor and aroma.Unbaked Denotes wines aged without influences of wood or oak, like aging

barrels; also referred to as unwooded.Upfront Having characteristics that dont require much effort or thought

to identify.Vanilla Oak-induced aroma evoking thoughts of vanilla extract.www.WineTypesSite.com


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Vegetal Aromas and flavors evoking thoughts of vegetation rather thanfloral or fruit.

Vivid Very expressive ripened, fruit flavor

Voluptuous Full-bodied and richly textured.Warm Notable balanced alcohol, but not excessive alcohol as is

described with the term "hot". Refers also to the creamy textureproduced from oak treatments.

Watery Overly thin in fruit and bodyYeasty Aromas and flavors evoking thoughts of biscuits or bread dough;

can be used synonymously with "biscuit-y".Young A wine typically sold within the year of bottling.Zesty Notable acidity with citrus flavorsZippy Notable acidity but balanced with sufficient fruit so that it is not

overly-acidic.www.WineTypesSite.com


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standard wine tasting terminology

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