ABV – Acronym meaning alcohol by volume which is generally listed on the (back) wine label.
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.
Aerate – The process of forcing oxygen and wine to interact more quickly to encourage faster breathing. This may be achieved using the following methods: (a) decanting; (b) swirling a glass of wine; (c) pouring wine through a special aeration device.
Aftertaste – The taste left on the palate after wine has been swallowed. “Finish” is a synonym.
Aggressive – A younger wine with harsh and pronounced flavors. The opposite of a wine described as “smooth” or “soft.” See robust below.
Alcoholic – A wine that has an out of balanced presence of too much alcohol.
Appellation – The area or wine region where a particular wine’s grapes were grown.
Aroma – The smell of a wine. The term is generally applied to younger wines, while 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 acacia-like floweriness commonly associated with wines that have been aged sur lie.
Bacchus – The Roman god of wine.
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, acid, sweetness, and alcohol—in a manner where no one single component stands out.
Barnyard – Certain off flavors of wine, often caused by the bacteria brettanomyces; generally more negative than farmyard
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.
Blend – The practice of mixing or combining several different grape varietals to produce a more complex, balanced or flavorful wine.
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.
Breathing – The interaction that occurs between wine and oxygen after a bottle of wine wine has been opened or a glass of wine has been poured. Breathing may also happen while wine is decanting.
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 fermentation and has a rich, creamy mouthfeel with flavors reminiscent of butter.
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.
Cat Pee – An aroma often associated with Sauvignon Blanc. Frequently present in Sauvignon Blanc from New Zealand.
Cedar Wood – The woodsy aroma of a wine that has been treated with oak.
Charming – 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 gouda and is caused by a small amount of butyric acid that is created during fermentation and later develops into an ester known as ethyl butyrate.
Chewy – The sense of tannins that is not overwhelming. It is not necessarily a negative attribute for wine.
Chocolatey – The flavors and mouthfeel associated with chocolate, typically among rich red wines such as Cabernet Sauvignon, Pinot noir and some Shiraz.
Cigar Box – The tobacco aromas derived from oak influence.
Citrous – A wine with the aromas and flavor from the citrus family of fruits.
Classic – A wine of exceptional quality that displays the typicity of its varietals, 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 eugenol 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 wine with a rough texture or mouthfeel. Usually applies the perception of tannins.
Coconut – Aroma perception of coconut 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 – A wine that seems to have many different components that are thrown together haphazardly, rather than integrating into one cohesive profile.
Connected – A sense of the wine’s ability to relay its place of origin or terroir
Cooked – Fruit flavors of a wine that seem like they have been cooked, baked or stewed. It may also indicate that grape concentrate was adding to the must during fermentation. See bake above.
Corkage Fee – The fee or price charged when customers bring their own bottles of wine to a restaurant.
Corked – A wine that has cork taint
Creamy – A warm, creamy mouthfeel. In sparkling wines, the sense of creaminess arises from a combination of the finesse of the mousse 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 bitartrate, that adheres to the inside of a wine bottle
Decant – The process of pouring a bottle of wine into another container (decanter) to achieve the following: (a) allow the wine to breath (better;) while (b) allowing the sediment to be removed from the wine.
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 wine with a range of subtle notes but nothing that stands out in an obvious fashion. See charming above.
Depth – 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 earth, such as forest floor or mushrooms. It can also refer to the drying impression felt on the palate caused by high levels of geosmithia occur naturally in grapes.
Easy – A wine that is simple and straightforward without much complexity but still enjoyable to drink. See approachable above.
Edgy – A wine with a noticeably level of acidity that heightens the flavors on the palate. Maybe synonymous with “nervy”
Elegant – 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 – The earthy and vegetal undertones that some Chardonnay and Pinot noir develop after maturing in the bottle.
Fat – A wine that is full in body and has a sense of 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.
Fermentation – The process that occurs when yeast converts sugar into alcohol and carbon dioxide.
Finesse – A wine of high quality that is well balanced.
Finish – The sense and perception of the wine’s quality after swallowing. The best wines have richer, longer and/or more complex finishes.
Firm – A stronger sense of tannins.
Flabby – A lacking sense of acidity.
Flat – In relation to sparkling wines, 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 – The musty odor and flavor of wines made from Vitis Labrusca grapes native to North America, usually something undesirable.
Fresh – A positive perception of acidity.
Fruit – The perception of the grape characteristics and sense of body that is unique to the varietal.
Full – 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 grape flavoring—such as those associated with grape jelly. The Muscat family of grapes often produce wines that are described as “grapey”.
Grassy – An herbaceous or vegetal element of a wine—ranging from freshly mown 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 varietal 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.
Inky – A wine’s dark coloring and opacity.
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 glycerol content of a wine. Also called tears.
Lemony – The tangy acidity of a wine with fruit flavors reminiscent of lemons.
Lightstruck – A wine that has had long exposure to ultraviolet light causing “wet cardboard” type aroma and flavor.
Linalool – The characteristic flowery-peach aroma associated with Muscat and Riesling wines. It derived from the chemical compound linalool.
Liquorice – The concentrated flavor from rich sweet wines such as those of Monbazillac AOC which are produced by botrytized grapes.
Liveliness – A wine with slight carbonation 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 unbalanced 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.
Mid-Palate – The feel and taste of a wine when held in the mouth.
Minerality – A sense of mineral-ness in the wine, flavors of slate, schist, silex, etc.
Musky – Can be used in both a positive and negative connotation relating to the earthy musk 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
New World – Refers to countries that began producing wine more recently including the Argentina, Australia, Chile, New Zealand, South Africa and the United States.
Non-Vintage – A wine blended using grapes grown and harvested in more than one year (or vintage). This is typical of Champagnes and sparkling wines.
Nose – 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 vanilla, sweet spices like nutmeg, a creamy 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 may be 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.
Old World – Refers to the European countries where winemaking dates back hundreds & thousands of years.
Opulent – A rich tasting wine with a pleasing texture mouthfeel that is well balanced.
Oxidized – A wine that has experienced too much exposure to oxidation, considered faulty, and may exhibit sherry-like odors.
Oxidative – 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,biscuity and butteriness to more spicy notes.
Palate – The feel and taste 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 Piper family of plants such as black peppercorn associated with Syrah and Grenache based wine or the aroma of crushed white pepper associated with Gruner Veltliner.
Perfume – A generally positively used term to describe an aspect of a wine’s aroma or bouquet.
Petrolly – A wine containing a high concentration of trimethyldihydronaphthalene, whose scent is evocative of the odour of petrol, kerosene or paraffin. A petrolly character is considered a highly desirable characteristic in mature Rieslings.
Plummy – A wine with the juicy, fresh fruit flavors of plum
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 wine. Some very young white wines (such as Vinho Verde) and dry Rosemary may be described as “prickly.”
Pungent – A wine with strong flavors or aromas.
Punt – The indentation located at the bottom of most wine bottles. It is believed to once have been an indication of the wines quality.
Racy – A wine with noticeable acidity that is well balanced with the other components of the wine.
Reserve – A term used to designate a vineyards best lot or batch of wines.
Resveratrol – A polyphenol found in grape skins and wine and widely believed to contribute to a wine’s health benefits.
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 – An older, mature wine with harsh and pronounced flavors. See aggressive above.
Round – A wine that has a good sense of body that is not overly tannic.
Sassy – A wine with bold, brash and audacious flavors.
Sediment – The tannins found in wine that occur as a wine ages.
Sharp – The acidity of a wine though it can refer to the degree of bitterness derived from a wine’s tannin.
Sherrylike – A non-Sherry wine that exhibits oxidized aromas that may have been caused by excessive amounts of acetaldehyde.
Short – A wine with well developed 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 smoke, such as tobacco 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.
Sommelier – A certified wine expert. Found most commonly in fine dining restaurants, they are responsible for managing a restaurants wine list, thus ensuring proper food and wine pairings.
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 pepper and cinnamon. 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 – 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.
Table Wine – Any wine that is (a) between 7% – 14% ABV (alcohol by volume) and (b) is neither fortified nor sparkling.
Tannic – A wine with aggressive tannins.
Tannin – An organic compound (polyphenol) found in plants, seeds, bark, wood, leaves and fruit skins. Found more commonly in red wines versus white wines, tannins add bitterness, create a dry mouthfeel, while also positively contributing to the aging of wine.
Tar – A wine with aromas and flavors reminiscent of Tar. Barolo wines often exhibit such characteristic.
Tart – A wine with high levels of acidity.
Terroir – The taste or flavor given a wine by the natural environment it was produced in, including the climate, soil and topography.
Texture – The mouthfeel of wine on the palate.
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 – How much a wine expresses the typical characteristics of the varietal.
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 vanilla.
Varietal – A wine that is produced from a single type of grape.
Vegetal – A wine with aromas and flavor reminiscent of vegetation as oppose to fruit or floral notes.
Viniculture – The science or study of the production of grapes and wine.
Vintage – A reference to the year a wines grapes were grown and harvested.
Vintner – A wine merchant.
Viticulture – The science or study of grapes and their cultivation.
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.
Winemaking – The process of growing and harvesting grapes for crushing, fermenting, aging and bottling.
Yeasty – Often uses synonymously with “biscuity” and can describe a wine with aromas and flavor reminiscent of bread dough or biscuits.
Yield – The amount of grapes or wine produced from a specific area of a vineyard.
Young – Wine that is not matured and usually bottled and sold within a year of its vintage.
Zesty – A wine with noticeable acidity and usually citrus notes.
Zippy – A wine with noticeable acidity that is balanced with enough fruit structure so as to not taste overly acidic.