For some of us, winetasting can be a bit intimidating. Knowing common terms can help. Here are some of the most commonly-used words by oenophiles.

Acidity — the liveliness and crispness in wine that activates our salivary glands

Aging — holding wine in barrels, tanks, and bottles to advance them to a more desirable state

Astringent — tasting term noting the harsh, bitter, and drying sensations in the mouth caused by high levels of tannin

Balance — a term for when the elements of wine – acids, sugars, tannins, and alcohol – come together in a harmonious way

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

Breathing — exposing wine to oxygen to improve its flavors

Brilliant — a tasting note for wines that appear sparkling clear

Complex — a wine exhibiting numerous odors, nuances, and flavors

Dry —  a taste sensation often attributed to tannins and causing puckering sensations in the mouth; the opposite of sweet

Fermentation — the conversion of grape sugars to alcohol by yeast

Finish — the impression of textures and flavors lingering in the mouth after swallowing wine

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

Length — the amount of time that flavors persist in the mouth after swallowing wine; a lingering sensation

Malolactic Fermentation — a secondary fermentation in which the tartness of malic acid in wine is changed into a smooth, lactic sensation.  Wines described as “buttery” or “creamy” have gone through “malo”.

Mature — ready to drink

Mouth-feel — how a wine feels on the palate; it can be rough, smooth, velvety, or furry

Nose —  a tasting term describing the aromas and bouquets of a wine

Oenology — the science of wine and winemaking

Oxidation — wine exposed to air that has undergone a chemical change

Sommelier — A wine butler; also used to denote a certified wine professional.

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.

Vinification — the process of making wine

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

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.

Author: bmnadmin