Wine tasting descriptors
Encyclopedia
The use of wine tasting descriptors allows the taster an opportunity to put into words the aromas and flavor
s that they experience and can be used in assessing the overall quality of wine
. Many wine writers, like Karen MacNeil
in her book The Wine Bible, note that the difference between casual drinkers and serious wine tasters
is the focus and systematic approach to tasting wine with an objective description of what they are sensing. The primary source of a person's ability to taste wine is derived from their olfactory senses. A taster's own personal experiences play a significant role in conceptualizing what they are tasting and attaching a description to that perception. The individual nature of tasting means that descriptors may be perceived differently among various tasters.
The following is a list of wine tasting descriptors and a common meaning of the terms.
Flavor
Flavor or flavour is the sensory impression of a food or other substance, and is determined mainly by the chemical senses of taste and smell. The "trigeminal senses", which detect chemical irritants in the mouth and throat as well as temperature and texture, are also very important to the overall...
s that they experience and can be used in assessing the overall quality of wine
Wine
Wine is an alcoholic beverage, made of fermented fruit juice, usually from grapes. The natural chemical balance of grapes lets them ferment without the addition of sugars, acids, enzymes, or other nutrients. Grape wine is produced by fermenting crushed grapes using various types of yeast. Yeast...
. Many wine writers, like Karen MacNeil
Karen MacNeil
Karen MacNeil is an American author, journalist, wine educator and consultant based in Napa Valley. MacNeil is also the creator and chairman of the Rudd Center for Professional Wine Studies at the Culinary Institute of America in St...
in her book The Wine Bible, note that the difference between casual drinkers and serious wine tasters
Wine tasting
Wine tasting is the sensory examination and evaluation of wine. While the practice of wine tasting is as ancient as its production, a more formalized methodology has slowly become established from the 14th century onwards...
is the focus and systematic approach to tasting wine with an objective description of what they are sensing. The primary source of a person's ability to taste wine is derived from their olfactory senses. A taster's own personal experiences play a significant role in conceptualizing what they are tasting and attaching a description to that perception. The individual nature of tasting means that descriptors may be perceived differently among various tasters.
The following is a list of wine tasting descriptors and a common meaning of the terms.
A-C
- Accessible : A wine that is easy to drink without an overwhelming sense of tannin, acidity or extract.
- Acidic : A wine with a noticeable sense of acidity.
- Aftertaste : A term for the taste left on the palatePalateThe palate is the roof of the mouth in humans and other mammals. It separates the oral cavity from the nasal cavity. A similar structure is found in crocodilians, but, in most other tetrapods, the oral and nasal cavities are not truly separate. The palate is divided into two parts, the anterior...
after wine has been swallowed. "Finish" is a synonym. - Aggressive : A wine with harsh and pronounced flavors. The opposite of a wine described as "smooth" or "soft"
- Alcoholic : A wine that has an out of balanced presence of too much alcohol.
- Aroma : The smell of a wine. The term is generally applied to younger wines, while the term Bouquet is reserved for more aged wines.
- Astringent : An overly tannic white wine.
- Austere : A wine that is dominated by harsh acidity or tannin and is lacking the fruit needed to balance those components.
- Autolytic : Aroma of "yeasty" or acaciaAcaciaAcacia is a genus of shrubs and trees belonging to the subfamily Mimosoideae of the family Fabaceae, first described in Africa by the Swedish botanist Carl Linnaeus in 1773. Many non-Australian species tend to be thorny, whereas the majority of Australian acacias are not...
-like floweriness commonly associated with wines that have been aged sur lie. - Baked : A wine with a high alcohol content that gives the perception of stewed or baked fruit flavors. May indicate a wine from grapes that were exposed to the heat of the sun after harvesting.
- Balanced : A wine that incorporates all its main components—tannins, acidAcidAn acid is a substance which reacts with a base. Commonly, acids can be identified as tasting sour, reacting with metals such as calcium, and bases like sodium carbonate. Aqueous acids have a pH of less than 7, where an acid of lower pH is typically stronger, and turn blue litmus paper red...
, sweetness, and alcoholAlcoholIn chemistry, an alcohol is an organic compound in which the hydroxy functional group is bound to a carbon atom. In particular, this carbon center should be saturated, having single bonds to three other atoms....
—in a manner where no one single component stands out. - Barnyard : A generally more negative term than "farmyard" used to describe certain off flavors in wine, often caused by the bacteria brettanomycesBrettanomycesBrettanomyces is a non-spore forming genus of yeast in the family Saccharomycetaceae, and is often colloquially referred to as "Brett". The genus name Dekkera is used interchangeably with Brettanomyces, as it describes the teleomorph or spore forming form of the yeast. The cellular morphology of...
. - Big : A wine with intense 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 (b, bu.kɛ) : 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 fermentationMalolactic fermentationMalolactic fermentation is a process in winemaking where tart-tasting malic acid, naturally present in grape must, is converted to softer-tasting lactic acid. Malolactic fermentation tends to create a rounder, fuller mouthfeel. It has been said that malic acid tastes of green apples...
and has a rich, creamy mouthfeel with flavors reminiscent of butterButterButter is a dairy product made by churning fresh or fermented cream or milk. It is generally used as a spread and a condiment, as well as in cooking applications, such as baking, sauce making, and pan frying...
. - 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 goudaGoudaGouda is a city and municipality in the western Netherlands, in the province of South Holland. Gouda, which was granted city rights in 1272, is famous for its Gouda cheese, smoking pipes, and 15th-century city hall....
and is caused by a small amount of butyric acidButyric acidButyric acid , also known under the systematic name butanoic acid, is a carboxylic acid with the structural formula CH3CH2CH2-COOH. Salts and esters of butyric acid are known as butyrates or butanoates...
that is created during fermentationFermentation (wine)The process of fermentation in wine turns grape juice into an alcoholic beverage. During fermentation, yeast interact with sugars in the juice to create ethanol, commonly known as ethyl alcohol, and carbon dioxide...
and later develops into an esterEsterEsters are chemical compounds derived by reacting an oxoacid with a hydroxyl compound such as an alcohol or phenol. Esters are usually derived from an inorganic acid or organic acid in which at least one -OH group is replaced by an -O-alkyl group, and most commonly from carboxylic acids and...
known as ethyl butyrateEthyl butyrateEthyl butyrate, also known as ethyl butanoate, or butyric ether, is an ester with the chemical formula CH3CH2CH2COOCH2CH3. It is soluble in propylene glycol, paraffin oil, and kerosene. It has a fruity odor, similar to pineapple.-Uses:...
. - Chewy : The sense of tannins that is not overwhelming. It is not necessarily a negative attribute for wine.
- Chocolaty : A term most often used of rich red wines such as Cabernet SauvignonCabernet SauvignonCabernet Sauvignon is one of the world's most widely recognized red wine grape varieties. It is grown in nearly every major wine producing country among a diverse spectrum of climates from Canada's Okanagan Valley to Lebanon's Beqaa Valley...
and Pinot noirPinot NoirPinot noir is a black wine grape variety of the species Vitis vinifera. The name may also refer to wines created predominantly from Pinot noir grapes...
that describes the flavors and mouthfeel associated with chocolateChocolateChocolate is a raw or processed food produced from the seed of the tropical Theobroma cacao tree. Cacao has been cultivated for at least three millennia in Mexico, Central and South America. Its earliest documented use is around 1100 BC...
--typically dark. - Cigar-box : An term used to describe the tobaccoTobaccoTobacco is an agricultural product processed from the leaves of plants in the genus Nicotiana. It can be consumed, used as a pesticide and, in the form of nicotine tartrate, used in some medicines...
aromas derived from oak influence. - Citrous : A wine with the aromas and flavor from the citrusCitrusCitrus is a common term and genus of flowering plants in the rue family, Rutaceae. Citrus is believed to have originated in the part of Southeast Asia bordered by Northeastern India, Myanmar and the Yunnan province of China...
family of fruits. - Classic : A subjective term used to denote a wine of exceptional quality that display the typicityTypicityTypicity is a term in wine tasting used to describe the degree to which a wine reflects its varietal origins, and thus demonstrate the signature characteristics of the grape from which it was produced, i.e., how much a Merlot wine “tastes like a Merlot”...
of its varietal(s), displays layers of complexity and is very well balanced. - Clean : A wine that is not demonstrating any obvious faults or unwanted aromas and flavors.
- Clear : A wine with no visible particulate matter.
- Closed : A wine that is not very aromatic.
- Cloves : An aroma associated with oak treatment that gives the perception of cloves. It is caused by the creation of eugenic acid by the toasting of the oak barrels.
- Cloying : A wine with a sticky or sickly sweet character that is not balanced with acidity.
- Coarse : A term for a wine with a rough texture or mouthfeel. Usually applies the perception of tannins.
- Coconut : Aroma perception of coconutCoconutThe coconut palm, Cocos nucifera, is a member of the family Arecaceae . It is the only accepted species in the genus Cocos. The term coconut can refer to the entire coconut palm, the seed, or the fruit, which is not a botanical nut. The spelling cocoanut is an old-fashioned form of the word...
derived from treatment in American oak. - Compact : Opposite of "open knit". A wine with a dense perception fruit that is balanced by the weight of tannins and acidity.
- Complete : Similar to the description of a "balanced wine" but more encompassing a wine that all the main components-acidity, alcohol, fruit and tannins-in long along with a pleasing mouthfeel and long finish.
- Complex : A wine that gives a perception of being multi-layered in terms of flavors and aromas.
- Concentrated : Intense flavors.
- Concoction : Usually a derogatory term used to refer to a wine that seems to have many different components that are "thrown together" rather than integrating into one cohesive profile.
- Connected : A sense of the wine's ability to relay its place of origin or terroirTerroirTerroir comes from the word terre "land". It was originally a French term in wine, coffee and tea used to denote the special characteristics that the geography, geology and climate of a certain place bestowed upon particular varieties...
- Cooked : A term similar to "bake" where the fruit flavors of the wine seemed like they have been cooked, baked or stewed. It may also indicate that grape concentrate was adding to the must during fermentation.
- Corked : A tasting term for a wine that has cork taintCork taintCork taint is a broad term referring to a wine fault characterized by a set of undesirable smells or tastes found in a bottle of wine, especially spoilage that can only be detected after bottling, aging and opening...
- Creamy : A term used to describe the perception of a warm, creamy mouthfeel. In sparkling wines, the sense of creaminess arises from a combination of the finesse of the mousseMousseMousse is derived from the French word mousse which means "lather" or "foam". A mousse is a prepared food that incorporates air bubbles to give it a light and airy texture...
and the results of malolactic fermentation. The perception of creaminess is generally picked up at the back of the throat and through the finish of the wine. - Crisp : A pleasing sense of acidity in the wine.
- Crust : Sediment, generally potassium bitartratePotassium bitartratePotassium hydrogen tartrate, also known as Potassium bitartrate, has formula KC4H5O6, is a byproduct of winemaking. In cooking it is known as cream of tartar. It is the potassium acid salt of tartaric acid, a carboxylic acid.-Occurrence:...
, that adheres to the inside of a wine bottleWine bottleA wine bottle is a bottle used for holding wine, generally made of glass. Some wines are fermented in the bottle, others are bottled only after fermentation. They come in a large variety of sizes, several named for Biblical kings and other figures. The standard bottle contains 750 ml,...
D-H
- Definition : A wine that not only is well balanced but also gives a clear expression of its grape variety or place of origin.
- Delicate : A term used similar to charm but more often relates to the more subtle notes of a wine.
- Depth : A term used to denote a wine with several layers of flavor. An aspect of complexity.
- Dirty : A wine with off flavors and aromas that most likely resulted from poor hygiene during the fermentation or bottling process
- Dried up : A wine that has lost some of its freshness or fruitiness due to extended aging.
- Dry : A wine that is lacking the perception of sweetness.
- Earthy : This can mean a wine with aromas and flavor reminiscent of earthSoilSoil is a natural body consisting of layers of mineral constituents of variable thicknesses, which differ from the parent materials in their morphological, physical, chemical, and mineralogical characteristics...
, such as forestForestA forest, also referred to as a wood or the woods, is an area with a high density of trees. As with cities, depending where you are in the world, what is considered a forest may vary significantly in size and have various classification according to how and what of the forest is composed...
floor or mushrooms. It can also refer to the drying impression felt on the palate caused by high levels of geosminGeosminGeosmin, which literally translates to "earth smell", is an organic compound with a distinct earthy flavour and aroma, and is responsible for the earthy taste of beets and a contributor to the strong scent that occurs in the air when rain falls after a dry spell of weather or when soil is...
that occur naturally in grapes. - Easy : A term that can be synonymous with "approachable" but more commonly refers to a wine that is simple and straightforward without much complexity but still enjoyable to drink.
- Edgy : A wine with a noticeably level of acidity that heightens the flavors on the palate. Maybe synonymous with "nervy"
- Elegant : A term to describe a wine that possess finesse with subtle flavors that are in balance.
- Expansive : A wine that is considered "big" but still accessible.
- Expressive : A wine with clearly projected aromas and flavors.
- Extracted : A wine with concentrated flavors, often from extended skin contact, trading a rougher youth for enhanced ageability.
- Fallen over : A wine that, at a relatively young age, has already gone past its peak (or optimal) drinking period and is rapidly declining in quality is said to have "fallen over".
- Farmyard : A generally more positive term than "barnyard" used to describe the earthy and vegetal undertones that some ChardonnayChardonnayChardonnay is a green-skinned grape variety used to make white wine. It is originated from the Burgundy wine region of eastern France but is now grown wherever wine is produced, from England to New Zealand...
and Pinot noirPinot NoirPinot noir is a black wine grape variety of the species Vitis vinifera. The name may also refer to wines created predominantly from Pinot noir grapes...
develop after maturing in the bottle. - Fat : A wine that is full in body and has a sense of viscosityViscosityViscosity is a measure of the resistance of a fluid which is being deformed by either shear or tensile stress. In everyday terms , viscosity is "thickness" or "internal friction". Thus, water is "thin", having a lower viscosity, while honey is "thick", having a higher viscosity...
. A wine with too much fat that is not balanced by acidity is said to be "flabby" or "blowzy" - Feminine : Describes a wine that emphasizes delicate flavors, silky textures and subtle aromas rather than strength, weight and intensity of fruit.
- Finesse : A very subjective term used to describe a wine of high quality that is well balanced.
- Finish : The sense and perception of the wine after swallowingSwallowingSwallowing, known scientifically as deglutition, is the process in the human or animal body that makes something pass from the mouth, to the pharynx, and into the esophagus, while shutting the epiglottis. If this fails and the object goes through the trachea, then choking or pulmonary aspiration...
.` - Firm : A stronger sense of tannins.
- Flabby : A lacking sense of acidity.
- Flat : In relation to sparkling wineSparkling wineSparkling wine is a wine with significant levels of carbon dioxide in it making it fizzy. The carbon dioxide may result from natural fermentation, either in a bottle, as with the méthode champenoise, in a large tank designed to withstand the pressures involved , or as a result of carbon dioxide...
s, flat refers to a wine that has lost its effervescence. In all other wines the term is used interchangeably with "flabby" to denote a wine that is lacking acidity, particularly on the finish. - Fleshy : A wine with a noticeable perception of fruit and extract.
- Foxy : A tasting term for the musty odor and flavor of wines made from Vitis labruscaVitis labruscaVitis labrusca is a species of grapevines belonging to the Vitis genus in the flowering plant family Vitaceae. The vines are native to the eastern United States and are the source of many grape cultivars, including Catawba and Concord grapes, and many hybrid grape varieties such as Agawam,...
grapes native to North America, usually a negative term. - Fresh : A positive perception of acidity.
- Fruit : The perception of the grape characteristics and sense of body that is unique to the varietalVarietal"Varietal" describes wines made primarily from a single named grape variety, and which typically displays the name of that variety on the wine label. Examples of grape varieties commonly used in varietal wines are Cabernet Sauvignon, Chardonnay and Merlot...
. - Full : A term 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
- Grapey : A wine with the aromas and flavors reminiscent of grapeGrapeA grape is a non-climacteric fruit, specifically a berry, that grows on the perennial and deciduous woody vines of the genus Vitis. Grapes can be eaten raw or they can be used for making jam, juice, jelly, vinegar, wine, grape seed extracts, raisins, molasses and grape seed oil. Grapes are also...
flavoring—such as those associated with grape jellyFruit preservesFruit preserves are preparations of fruits and sugar, often canned or sealed for long-term storage. The preparation of fruit preserves today often involves adding commercial or natural pectin as a gelling agent, although sugar or honey may be used, as well. Prior to World War II, fruit preserve...
. The Muscat family of grapes often produce wines that are described as "grapey". - Grassy : A term used to describe an herbaceous or vegetal element of a wine—ranging from freshly mown lawnLawnA lawn is an area of aesthetic and recreational land planted with grasses or other durable plants, which usually are maintained at a low and consistent height. Low ornamental meadows in natural landscaping styles are a contemporary option of a lawn...
grass to lemon grass flavors. - Green : Usually negative, this can apply to a white wine with vegetal notes, or a red wine with bell pepper or herbal notes. Typically used to describe a wine made from unripe fruit.
- Gutsy : A wine with noticeable body, extract and fruit.
- Hard : Overly tannic wine.
- Harsh : Similar to "coarse" but usually used in a more derogatory fashion to denote a wine that has unbalanced tannins and acidity.
- Heavy : A wine that is very alcoholic with too much sense of body.
- Herbaceous : The herbal, vegetal aromas and flavors that maybe derived from varietalVarietal"Varietal" describes wines made primarily from a single named grape variety, and which typically displays the name of that variety on the wine label. Examples of grape varieties commonly used in varietal wines are Cabernet Sauvignon, Chardonnay and Merlot...
characteristics or decisions made in the winemaking process-such as harvesting under-ripened grapes or using aggressive extraction techniques for a red wine fermented in stainless steel. - Hollow : A wine lacking the sense of fruit.
- Hot : Overly alcoholic wine.
I-P
- Inky : A term that may refer to a wine's dark coloring and opacityOpacity (optics)Opacity is the measure of impenetrability to electromagnetic or other kinds of radiation, especially visible light. In radiative transfer, it describes the absorption and scattering of radiation in a medium, such as a plasma, dielectric, shielding material, glass, etc...
. - Jammy : A wine that is rich in fruit but maybe lacking in tannins.
- Lean : The sense of acidity in the wine that lacks a perception of fruit.
- Leathery : A red wine high in tannins, with a thick and soft taste.
- Legs : The tracks of liquid that cling to the sides of a glass after the contents have been swirled. Often said to be related to the alcohol or glycerolGlycerolGlycerol is a simple polyol compound. It is a colorless, odorless, viscous liquid that is widely used in pharmaceutical formulations. Glycerol has three hydroxyl groups that are responsible for its solubility in water and its hygroscopic nature. The glycerol backbone is central to all lipids...
content of a wine. Also called tears. - Lemony : A term referring to the tangy acidity of a wine with fruit flavors reminiscent of lemonLemonThe lemon is both a small evergreen tree native to Asia, and the tree's ellipsoidal yellow fruit. The fruit is used for culinary and non-culinary purposes throughout the world – primarily for its juice, though the pulp and rind are also used, mainly in cooking and baking...
s. - Lightstruck : A tasting term for a wine that has had long exposure to ultravioletUltravioletUltraviolet light is electromagnetic radiation with a wavelength shorter than that of visible light, but longer than X-rays, in the range 10 nm to 400 nm, and energies from 3 eV to 124 eV...
light causing "wet cardboard" type aroma and flavor. - Linalool : The characteristic flowery-peachPeachThe peach tree is a deciduous tree growing to tall and 6 in. in diameter, belonging to the subfamily Prunoideae of the family Rosaceae. It bears an edible juicy fruit called a peach...
aroma associated with Muscat and RieslingRieslingRiesling is a white grape variety which originated in the Rhine region of Germany. Riesling is an aromatic grape variety displaying flowery, almost perfumed, aromas as well as high acidity. It is used to make dry, semi-sweet, sweet and sparkling white wines. Riesling wines are usually varietally...
wines. It derived from the chemical compound linalool. - Liquorice : A term used to describe the concentrated flavor from rich sweet wines such as those of Monbazillac AOCMonbazillac AOCMonbazillac is an Appellation d'Origine Contrôlée for sweet white wine produced in the village of Monbazillac on the left bank of the Dordogne River just across from the town of Bergerac in South West France. The appellation covers almost of vineyards.The AOC of Monbazillac was first established...
which are produced by botrytized grapes. - Liveliness : A term used to describe a wine with slight carbonationCarbonationCarbonation is the process of dissolving carbon dioxide in water. The process usually involves carbon dioxide under high pressure. When the pressure is reduced, the carbon dioxide is released from the solution as small bubbles, which cause the solution to "fizz." This effect is seen in carbonated...
and fresh, bright acidity. - Luscious : Similar to "voluptuous" but more commonly associated with sweet wines that have a rich, concentrated mouthfeel.
- 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 unbalance and unpleasant to drink.
- Meaty : A wine with a rich, full body (and often pronounce 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 mineralMineralA mineral is a naturally occurring solid chemical substance formed through biogeochemical processes, having characteristic chemical composition, highly ordered atomic structure, and specific physical properties. By comparison, a rock is an aggregate of minerals and/or mineraloids and does not...
-ness in the wine, flavors of slateSlateSlate is a fine-grained, foliated, homogeneous metamorphic rock derived from an original shale-type sedimentary rock composed of clay or volcanic ash through low-grade regional metamorphism. The result is a foliated rock in which the foliation may not correspond to the original sedimentary layering...
, shist, silexSilexSilex is any of various forms of ground stone. In modern contexts the word refers to a finely ground, nearly pure form of silica or silicate....
, etc. - Musky : Can be used in both a positive and negative connotation relating to the earthy muskMuskMusk is a class of aromatic substances commonly used as base notes in perfumery. They include glandular secretions from animals such as the musk deer, numerous plants emitting similar fragrances, and artificial substances with similar odors. Musk was a name originally given to a substance with a...
aroma in the wine. Typically positive in relation to wines from the Muscat grape family. - 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.
- Oaky : A wine with a noticeable perception of the effects of oak. This can include the sense of vanillaVanillaVanilla is a flavoring derived from orchids of the genus Vanilla, primarily from the Mexican species, Flat-leaved Vanilla . The word vanilla derives from the Spanish word "", little pod...
, sweet spices like nutmegNutmegThe nutmeg tree is any of several species of trees in genus Myristica. The most important commercial species is Myristica fragrans, an evergreen tree indigenous to the Banda Islands in the Moluccas of Indonesia...
, a creamCreamCream is a dairy product that is composed of the higher-butterfat layer skimmed from the top of milk before homogenization. In un-homogenized milk, over time, the lighter fat rises to the top. In the industrial production of cream this process is accelerated by using centrifuges called "separators"...
y 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 maybe used in conjunction with flabby.
- Old : A wine which has been aged too long. Often, the fruit vanishes, leaving behind overly thin, earthy and oxidized wine.
- Opulent : A rich tasting wine with a pleasing texture mouthfeel that is well balanced.
- Oxidized : A generally negative term describing a wine that has experienced too much exposure to oxidation. A wine that has been oxidized, is considered faulty and may exhibit sherrySherrySherry is a fortified wine made from white grapes that are grown near the town of Jerez , Spain. In Spanish, it is called vino de Jerez....
-like odors. - Oxidative : Unlike "oxidized", this is generally a more positive term describing a wine that has experienced constrained exposure to oxidation over the course of its aging process. The aromas and flavors that develop as a wine oxidatively matures can range from nuttiness, biscuitBiscuitA biscuit is a baked, edible, and commonly flour-based product. The term is used to apply to two distinctly different products in North America and the Commonwealth Nations....
y and butterButterButter is a dairy product made by churning fresh or fermented cream or milk. It is generally used as a spread and a condiment, as well as in cooking applications, such as baking, sauce making, and pan frying...
iness to more spicySpiceA spice is a dried seed, fruit, root, bark, or vegetative substance used in nutritionally insignificant quantities as a food additive for flavor, color, or as a preservative that kills harmful bacteria or prevents their growth. It may be used to flavour a dish or to hide other flavours...
notes. - Palate : A tasting term for the feelMouthfeelMouthfeel is a product's physical and chemical interaction in the mouth, an aspect of food rheology. It is a concept used in many areas related to the testing and evaluating of foodstuffs, such as wine-tasting and rheology. It is evaluated from initial perception on the palate, to first bite,...
and tasteTasteTaste is one of the traditional five senses. It refers to the ability to detect the flavor of substances such as food, certain minerals, and poisons, etc....
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 wine with the aromas and flavors reminiscent of the fruit from the PiperPiper (genus)Piper, the pepper plants or pepper vines , are an economically and ecologically important genus in the family Piperaceae...
family of plants such as black peppercorn associated with Syrah and GrenacheGrenacheGrenache is one of the most widely planted red wine grape varieties in the world. It ripens late, so it needs hot, dry conditions such as those found in Spain, the south of France, and California's San Joaquin Valley. It is generally spicy, berry-flavored and soft on the palate with a relatively...
based wine or the aroma of crushed white pepperWhite Pepper-Singles:* "Even If You Don't" was released as a single on Mushroom Records with the B-side "Cornbread Red".* "Stay Forever" was released as a single on Mushroom Records with "The Grobe" and "Who Dat?"-Musicians featured on the record:* Dean Ween* Gene Ween...
associated with Gruner VeltlinerGrüner VeltlinerGrüner Veltliner is a variety of white wine grape variety grown primarily in Austria, Slovakia, and the Czech Republic. It has a reputation of being a particularly food-friendly wine...
. - Perfume : A generally positively used to describe an aspect of a wine's aroma or bouquet.
- Plummy : A wine with the juicy, fresh fruit flavors of plumPlumA plum or gage is a stone fruit tree in the genus Prunus, subgenus Prunus. The subgenus is distinguished from other subgenera in the shoots having a terminal bud and solitary side buds , the flowers in groups of one to five together on short stems, and the fruit having a groove running down one...
- Polished : A wine that is very smooth to drink, with no roughness in texture and mouthfeel. It is also well balanced.
- Powerful : A wine with a high level of alcohol that is not excessively alcoholic.
- Prickly : A wine with some slight residual carbonic gas, though not necessarily to the point of the wine being considered a sparkling wineSparkling wineSparkling wine is a wine with significant levels of carbon dioxide in it making it fizzy. The carbon dioxide may result from natural fermentation, either in a bottle, as with the méthode champenoise, in a large tank designed to withstand the pressures involved , or as a result of carbon dioxide...
. Some very young white wines (such as Vinho VerdeVinho VerdeVinho Verde is a Portuguese wine from the Minho region in the far north of the country. The name literally means "Green Wine" , referring to its youthful freshness that leads to a very slight green color on the edges of the wine. The region is characterized by its many small growers, which...
) and dry roséRoséA rosé is a type of wine that has some of the color typical of a red wine, but only enough to turn it pink. The pink color can range from a pale orange to a vivid near-purple, depending on the grapes and wine making techniques.- Production techniques :There are three major ways to produce rosé...
may be described as "prickly"
R-Z
- Racy : A wine with noticeable acidity that is well balanced with the other components of the wine.
- Reticent : A wine that is not exhibiting 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 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 wine that has a good sense of body that is not overly tannic.
- Sassy : 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-SherrySherrySherry is a fortified wine made from white grapes that are grown near the town of Jerez , Spain. In Spanish, it is called vino de Jerez....
wine that exhibits oxidized aromas that may have been caused by excessive amounts of acetaldehydeAcetaldehydeAcetaldehyde is an organic chemical compound with the formula CH3CHO or MeCHO. It is one of the most important aldehydes, occurring widely in nature and being produced on a large scale industrially. Acetaldehyde occurs naturally in coffee, bread, and ripe fruit, and is produced by plants as part...
. - Short : A wine with well develop aromas and mouthfeel but has a finish that is little to non-existent due to the fruit quickly disappearing after swallowing.
- Smokey : A wine exhibiting the aromas and flavors of the various types of smokeSmokeSmoke is a collection of airborne solid and liquid particulates and gases emitted when a material undergoes combustion or pyrolysis, together with the quantity of air that is entrained or otherwise mixed into the mass. It is commonly an unwanted by-product of fires , but may also be used for pest...
, such as tobaccoTobaccoTobacco is an agricultural product processed from the leaves of plants in the genus Nicotiana. It can be consumed, used as a pesticide and, in the form of nicotine tartrate, used in some medicines...
smoke, roasting fire smoke and a toasty smoke derived from oak influences. - Smooth : A wine with a pleasing texture. Typically refers to a wine with soft tannins.
- Soft : A wine that is not overly tannic.
- Sour : A wine with unbalanced, puckery acidity. Often applies to mistreated wines with excessive acetic acid, giving a vinegar-like bite.
- Soy Sauce : A wine exhibiting the aroma of old Soy Sauce. Aged Bordeaux wines often exhibit such aroma.
- Spicy : A wine with aromas and flavors reminiscent of various spices such as black pepperBlack pepperBlack pepper is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. The fruit, known as a peppercorn when dried, is approximately in diameter, dark red when fully mature, and, like all drupes, contains a single seed...
and cinnamonCinnamonCinnamon is a spice obtained from the inner bark of several trees from the genus Cinnamomum that is used in both sweet and savoury foods...
. While this can be a characteristic of the grape varietal, many spicy notes are imparted from oak influences. - Stalky : A woody, green herbaceous note in a wine.
- Structure : A term used to describe 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 wine that is not overly tannic.
- Sweet : A wine with a noticeable sense of sugar levels.
- Tannic : A wine with aggressive tannins.
- Tar : A wine with aromas and flavors reminiscent of TarTarTar is modified pitch produced primarily from the wood and roots of pine by destructive distillation under pyrolysis. Production and trade in tar was a major contributor in the economies of Northern Europe and Colonial America. Its main use was in preserving wooden vessels against rot. The largest...
. Barolo wines often exhibit such characteristic. - Tart : A wine with high levels of acidity.
- Texture : A tasting term for the mouthfeelMouthfeelMouthfeel is a product's physical and chemical interaction in the mouth, an aspect of food rheology. It is a concept used in many areas related to the testing and evaluating of foodstuffs, such as wine-tasting and rheology. It is evaluated from initial perception on the palate, to first bite,...
of wine on the palatePalateThe palate is the roof of the mouth in humans and other mammals. It separates the oral cavity from the nasal cavity. A similar structure is found in crocodilians, but, in most other tetrapods, the oral and nasal cavities are not truly separate. The palate is divided into two parts, the anterior...
. - Thin : A wine that is lacking body or fruit
- Tight : A wine with a significant presence of tannins that is restraining 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 sense of 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 wine tasting term used to describe how much a wine expresses the typical characteristicsTypicityTypicity is a term in wine tasting used to describe the degree to which a wine reflects its varietal origins, and thus demonstrate the signature characteristics of the grape from which it was produced, i.e., how much a Merlot wine “tastes like a Merlot”...
of the varietalVarietal"Varietal" describes wines made primarily from a single named grape variety, and which typically displays the name of that variety on the wine label. Examples of grape varieties commonly used in varietal wines are Cabernet Sauvignon, Chardonnay and Merlot...
. - 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 wine with very perceivable characteristics and quality that do not require much thought or effort to discover.
- Vanilla : An oak induced characteristic aroma reminiscent of vanillaVanillaVanilla is a flavoring derived from orchids of the genus Vanilla, primarily from the Mexican species, Flat-leaved Vanilla . The word vanilla derives from the Spanish word "", little pod...
. - Vegetal : A wine with aromas and flavor reminiscent of vegetationVegetationVegetation is a general term for the plant life of a region; it refers to the ground cover provided by plants. It is a general term, without specific reference to particular taxa, life forms, structure, spatial extent, or any other specific botanical or geographic characteristics. It is broader...
as oppose to fruitFruitIn broad terms, a fruit is a structure of a plant that contains its seeds.The term has different meanings dependent on context. In non-technical usage, such as food preparation, fruit normally means the fleshy seed-associated structures of certain plants that are sweet and edible in the raw state,...
or floral notes. - Vivid : A wine with very expressive ripe, fruit flavors.
- Voluptuous : A wine with a full body and rich texture.
- Warm : A wine with noticeable but balanced alcohol as opposed to a wine with excessive alcohol that maybe described as "hot". It can also refer to a creamy texture derived from oak treatment.
- Watery : A wine that is excessively "thin" in body and fruit.
- Yeasty : Often uses synonymously with "biscuity" and can describe a wine with aromas and flavor reminiscent of bread dough or biscuitBiscuitA biscuit is a baked, edible, and commonly flour-based product. The term is used to apply to two distinctly different products in North America and the Commonwealth Nations....
s. - Young : Wine that is not matured and usually bottled and sold within a year of its vintageVintageVintage, in wine-making, is the process of picking grapes and creating the finished product . A vintage wine is one made from grapes that were all, or primarily, grown and harvested in a single specified year. In certain wines, it can denote quality, as in Port wine, where Port houses make and...
. - Zesty : A wine with noticeable acidity and usually citrusCitrusCitrus is a common term and genus of flowering plants in the rue family, Rutaceae. Citrus is believed to have originated in the part of Southeast Asia bordered by Northeastern India, Myanmar and the Yunnan province of China...
notes. - Zippy : A wine with noticeable acidity that is balanced with enough fruit structure so as to not taste overly acidic.