Common Wine terms and Vocabulary to Describe Wines
Acetic – Used to describe wines that have turned to vinegar. Unlike acidity, vinegary wines taste sharp and sour.
Acidity – The tart, lively, crisp, refreshing sensation in wine much like in citrus fruits. In wine, the acidity is balanced with other components. For example, acidity in sweet wines prevent them from being too cloying. See Balance.
Aftertaste – see Finish
Ageworthy – Wines that a capable or worthy for cellaring. These are usually wines that are high in acidity and /or tannins but have enough fruit and other components to age gracefully. Unbalanced wines may be tannic but lack fruit flavours and with age, the tannins may break down but the wine will be devoid of any other flavours.
Alcoholic – Wines that are unbalanced may leave a less than desirable warm feeling in the mouth.
Appellation – A defined geographic growing area or vineyard where certain grapes, growing methods and wine styles are specified. Originated in Portugal to classify various styles and quality of wine. Used extensively in European countries and now, in the newer wine regions. For example, Sonoma, Coonawarra and the Maipo are now considered appellations.
Aroma – The odours or ‘flavours’ in the wine which are perceived on smelling it. Also referred to as the ‘Nose’ of a wine. Usually refers to the fruit or floral aromas found in youthful wines. The wine’s smell before the wine has had time to age in the bottle. See Bouquet.
Aromatic – Synonymous to ‘perfumed’ although aromatic usually implies stronger sensations of sweet floral aromas from wines made from grapes such as Gewurtztraminer and Muscat.
Astringency – The sensation of tannins in wine causing a mouth drying/puckering effect. Imagine the effect of chewing on walnut skins or gargling with very strong tea. Can be smooth, chunky or rough.
Austere – Bone dry wines that are also low in fruit flavours and firm (and even hard) in texture.
Backbone – Refers to the tannin or acid levels that ‘hold-up’ or ‘support’ the wine. Usually full-bodied and strong flavoured wines have backbones whilst not may soft or light bodied wines are ascribed the term.
Balance – The equilibrium or pleasant sensation of the sharpness of the acid, the warmth of the alcohol, the bitterness of the tannins and the sweetness found in the wine. Sometimes used to describe the woody or oak flavours and whether they overpower the fruit aromas.
Barrel Fermentation – The aging and ferment of wine in oak barrels as opposed to steel or other non wood vats imparts on the wine more body and other flavours such as that of wood, vanilla, toast, caramel, cloves and coffee.
Barrique – The French word for barrels of 225 litres that should yield about 300 bottles of wine.
Big and Heavy Bodied – The strong sensation of alcohol in the wine, including the strong flavours in the wine. Full-bodied wines are those that often contain a higher concentration of sugar, oak flavours, alcohol and grape aromas.
Blend – Blending is a winemaking technique to combine two or more varieties, wines from different vintages, wines or juices of different characteristics etc. in order to obtain a style require by the winemaker. Most European producers will produce blends of different grapes from a single region whilst New World producers may produce blends of the same grapes but of lots sourced from different climatic areas.
Body – The impression of weight or fullness in the mouth. This is a combination of the alcohol, sugar, glycerin and other components in the wine. Light bodied wines often come across as soft or delicate whilst full bodied wines are often brawny and mouth filling.
Botrytis – Wines affected by ‘noble rot’. Botrytis Cinerea affected grapes are often made into sweet dessert wines. Grape varieties used are usually Semillon, Sauvignon Blanc, Riesling, Gewurztraminer and Chenin Blanc. See 701.9 Production of Dessert Wine.
Bouquet – Aromas of wines with complexity as a result of aging in the barrel or bottle. Normally used to describe mature wines. See Aroma and 301.1.
Brawny – Chewy, massive, muscular and masculine wines. Burly is another term. Often found in young red wines with high tannins, acidity and alcohol.
Breathing – Refers to aerating the wine by pouring it into another container such as a decanter. By doing so, the wine mixes with oxygen and oxidises slightly, often intensifying the aromas of wine. As for old wines, breathing might ‘blow off’ some musty aromas or ‘open up’ the wines aromas. Swirling the glass of wine also achieves the act of ‘breathing’ the wine.
Bright fruit – Wines that are lively, especially younger white wines, giving the sensation of freshness and fruitiness.
Brut – Used to connote dry sparkling wine and Champagne.
Carbonic Maceration – The process of anaerobic fermentation used in the process of wine making in Beaujolais. Resulting wines taste less acidic and are fruity and light (strawberries and cherries are often aromas that are detected).
Cepage – The French term for grapevine variety.
Chewy – The texture of wine due to the tannins, and to an extent, the ‘fatty’ sensation from alcohol and sugar interacting with the tannins. As opposed to light bodied wines.
Citrus – Wines need not necessarily have high acid but flavours are grapefruit like. Often found in Sauvignon Blancs and Rieslings grown in cooler climates.
Colour and Sight – The description of the wine on viewing it. Young red wines are dark red and become progressively lighter coloured (with brick and brown edges); Youthful white wines turn from a light colour to golden on maturation. A good wine should not be cloudy.
Complexity – Where wines offer nuanced multiple aromas and flavours, all of which are well integrated. As opposed to simple wines.
Clean – Fresh, without defects, used often to describe youthful wines.
Clone – By taking cuttings or making grafts, vignerons can ‘clone’ or asexually reproduce the genetic characteristics of a parent vine.
Closed – Wines that have character but seem to need more cellaring before the taster can enjoy its full potential.
Cloying – In sweet wines, when the sugars dominate the flavours and the acid in the wine, the wine is cloying and unbalanced.
Cooper – The maker of barrels
Corked – Almost 5% of wines can be afflicted by the bacteria present in the bark of tree. The bacteria, present in the cork will taint the wine, making it smell musty and dank. Aromas such as wet dog hair, old socks and damp newspapers are typical of corked wines.
Complex – Desirable quality used to describe wines with many aroma and flavour elements and wines that have developed bouquet.
Cuvée – French term meaning vat or tank used for blending or fermenting. Also refers to a blend.
Crisp – The positive sensation of acidity and tartness in wine.
Depth – Similar to complexity. A wine with depth has an intensity of flavours, is complex and demands attention.
Disgorge – Sparkling wines or Champagnes are disgorged after the primary ferment that takes place in the bottle, so that the sediment can be removed and the wine is topped up after before it is recorked.
Dry – Wine that is not sweet. Off-dry wines are slightly sweet.
Elegant – Fine wines that are complex, ‘harmonious’ or ‘balanced’ yet are not heavy and serious. Sometimes synonymous to ‘feminine’ natured wines. Alternatively, the wines have grace, balance and beauty.
Extract – Wines that are highly extracted are wines with lots of concentrated flavours, aromas and character. Often wines of a good harvest or made from grapes of old vines or late harvests have good extract. However winemakers can also make wines with lots of extract by various techniques including saigneé (bleeding the juice/wine) and long macerations. See 501.9
Fat – Used to describe wines lacking in elegance. Fat wines will be almost always medium to full bodied and slightly low on acid. If wines have sufficient acidity, they are not ‘fat’ but are fleshy. The exception – aged Rieslings that have a ‘fat, oily’ sensation are prized.
Filtered – Filtering a wine removes suspended particles and also yeast and bacteria. Over-filtration can strip a wine of its flavour.
Fined – Fining a wine is achieved by adding something to the wine to clarify it much like adding egg whites to a soup to clarify it.
Finish – The after taste on swallowing the wine or duration and characteristics of the flavour, sensations of wine. The finest wines will have a long clean finish that can last from 6 seconds to 2 minutes!
Firm – See vigorous, and acidity.
Flat – Champagne or sparkling wines that have lost their bubbles. Also wines that suffer from too low acidity and come across a little lifeless in the mouth.
Floral – Often white wines will have delicate aromas reminiscent of a variety of flowers.
Fortified – Wines that are fermenting are fortified by adding brandy or neutral spirits. The alcohol stops the ferment, leaving the wine sweet and alcoholic. Sherry and Port are fortified wines.
Fruity – The flavours of fruit (from citrus to melon; from cherry to plum) detectable in wines.
Grassy – Wines that have aromas of fresh mown lawns. Found usually in Sauvignon Blanc. Considered a negative trait in red wines such as Cabernet Sauvignon.
Grip – The forceful tannins and assertive personality in red wines.
Hard – Tannins that are more than chewy in sensation and are not appreciated.
Heady – Unbalanced with excessively high alcohol
Late Harvest – Ripe grapes with higher sugar resulting in wines with potentially higher alcohol and/or sweetness.
Layers – Very good wines and complex wines will have many layers of fruit, aromas and sensations
Lean – As opposed to full body; often used to describe acidic wines though not derogatory
Lees – The dead yeast after the end of fermentation. Some wines are left longer in contact with lees (sur lies) to accentuate toasty flavours. Lees contact for Champagnes also add richness and creaminess in the wines.
Lively – see Crisp
Lush – Soft sensation in wines, but ‘full on’ or rich with sugar or in flavours
Maceration – Steeping, soaking or contact of the grapes skins, seeds and even stems with the juice and wine (where alcohol works as a solvent) to extract colour, tannins and flavours.
Malolactic fermentation – The bacteria leuconostoc oenos (naturally occurring or added) converts the malic acid in wine (found in many fruits) into lactic acid (found in milk). You can imagine the resulting wines taste softer and seem buttery in texture.
Microclimate – Often used synonymously with the term ‘Terroir’ to mean the combination of soil, water drainage aspects of the land, angle of slope of the vineyard, its altitude and orientation to the sun all interacting together to endow wines with their unique character. Thus a Sauvignon Blanc made from grapes grown on the California coast tastes different from another made from grapes grown inland, even if the winemaking technique was identical.
Mousse – The bubbly froth of Champagne much like the ‘head’ of beer.
Oaky – Wines that have been aged in wooden barrels may exhibit strong ‘woody’ aromas, flavours of vanilla and smoke (from the toasted barrels). Oaky is used to describe wines that have an overly strong wood flavours.
Phylloxera – The louse (tiny aphid) that attacks the roots of the vitis vinifera vine family and kills the grapve vine.
Residual Sugar – Unfermented sugar in wine after the finish of fermentation.
Rich – See Full Bodied. Also refers to sweet or ‘dessert’ wines.
Round – Smooth textured and ‘fat’ perception in wines that are slightly low in acid and tannin. Also to describe the mingling of flavours that are complete.
Structure – The description of the tannins in the mouth, also the layers of flavours and how they come across singly as well as together; essential for fine wines.
Sediment – Aged wines usually ‘throw up’ a deposit which settles at the bottom of the bottle. Such wines are decanted into a decanter, leaving the sediment in the bottle.
Soft – Lower acidity and low tannin wines are soft rather than hard. Lower alcohol wines accentuate softness.
Supple – Good youthful wines that will mature well are those that are supple, with tannins that are not hard. Preferable to soft wines.
Tannin – The phenolic compounds from grape skins, seeds, stems and oak barrels. See Astringency. Essential for ‘preserving’ red wines meant for maturation in the cellars.
Tart – see Acidity
Thin – Wines lacking in body and depth. Not only are the wines devoid of fruit, they are not sweet and are not even tart. They taste watery.
Toasty – see Oaky
Vinous – Wines with no detectable flavour (fruit, flowers, spices, minerals etc.) but smell of ‘wine’. Wines lacking in character but are still good enough to enjoy are vinous.
Varietal – Various grape varieties used to make wine. In New World wine producing countries (Australia, US, South America, South Africa etc.) most wines are identified by their variety. For example; Chardonnay, Cabernet Sauvignon and Sangiovese. In the Old World (most European countries) wine styles are recognised by the names of villages or regions the wines come from. For example; Mersault, Bordeaux and Tuscany. Some wines are the result of blends of two or more varieties. Wines can exhibit varietal characteristics. For example Gewurtztraminers are often spicy, Cabernet Sauvignon wines will exhibit black currant flavours and Chardonnays are often fruity with vanilla flavours from oak.
Vigorous – Youthful, lively wine.
Vintage – The year of harvest. In years of inclement weather, frost/hail/pests can affect the quality and quantity of crop. For this reason, the same wine from various years are slightly different in quality. Wines with no vintage indicated are generic and generally less expensive lower quality wines.
Weighty – See Heavy Bodied
Yeasty – The toastiness and flavours of fresh baked bread, often a positive factor in Champagnes.
Other Wine Descriptors – These are used to describe the aromas, bouquet, flavours and other odours found in wine. They can be herbaceous (cut grass, mint, green peppers, olive, tea, tobbacco), nutty, fruity (various tropical fruits, dried fruits, citrus fruits, stone fruits), floral (various flowers), spicy (various), woody (from vanilla and coffee to toast), earthy (mushrooms) caramel (from honey to soy) and chemical and pungent.
One often hears of aficionados describing a wine as tasting of ‘terroir’ or “the taste of the soil and region from which the grapes are grown and the wine is made”. Indeed, the first scientific definition of terroir was conducted by monks in the Middle Ages – the Cistercians in Burgundy, who are said to have ‘tasted the soil’ in their efforts to understand its secrets.
