list below contains many of the terms commonly used by winetasters
to describe the aromatics and flavors of wines, as well
as other terms that relate to wine growing and winemaking.
In addition, I have also included several terms that I frequently
use in my tasting notes.
[B] [C] [D]
[E] [F] [G]
[H] [I] [J]
[K] [L] [M]
[N] [O] [P]
[Q] [R] [S]
[T] [U] [V]
[W] [X] [Y]
All wines contain some of this, usually in very small amounts.
When the percentage gets higher than 0.06%, a vinegar quality
begins to become apparent. Considered a major flaw if the percentage
of vinegar gets to be too high.
A very important part of all wines. The four major types of acids
found in wine are tartaric, malic, lactic and citric. These acids
help to preserve the wine and are an important component in the
overall balance and structure of wine. They add a zest and crispness
to many wines that can be quite appealing. They can also help
to lengthen the aftertaste.
When the acid component of a wine is so obvious as to be a major
component of the end product.
A harsh or bitter taste or pungent smell, which can be due to
too much sulfur still present in the wine.
This is the process of trying to drive more oxygen (air) into
the wine, usually done through decanting, double decanting, or
vigorous swirling in the glass. This can be very helpful for young
wines but can also be very harmful to older, more mature wines.
Merely allowing the wine to BREATHE is
usually considered less invasive.
The taste that is left in your mouth after you have sipped and/or
swallowed wine. This term is also often used to describe the "finish"
of a wine. A long, lingering, rich, complex aftertaste is usually
desireable in a wine.
A harsh component of a wine, usually due to high tannin or acid
Ethyl alcohol is formed by the interaction of yeast on the sugar
content of the fruit during fermentation.
The percent of alcohol is required by law to be stated on the
bottle within 1.5%. Table wines are not required to reveal their
alcohol percentage. Wines are usually in the 12.5% to 14% range
with some going as high as 17%.
An unbalanced wine which tends to have a hot taste on the finish.
See also, HOT.
In contrast to the more expensive French Oak. American Oak is
marked by strong vanilla, with some dill and cedar flavors. It
is commonly used for aging Cabernet, Merlot, Shiraz, and Zinfandel,
for which it is the preferred oak. It's less desirable, although
still used for Chardonnay and Pinot Noir. American oak barrels
sell in the $250 range, compared to more than $500 for the French
VITICULTURAL AREA (AVA):
An grape-growing area that has officially been given appellation
status by the Bureau of Alcohol, Tobacco and Firearms. Examples
are Napa Valley and Sonoma Valley, yet many AVA's are considerably
smaller in size. The AVA's are largely determined by geography,
although politics plays a hefty role as well.
The study of grape varieties.
Refers to a wine's clarity, not color.
Defines the area where a wine's grapes were grown, such as Alexander
Valley or Russian River Valley. In order to use an appellation
on a California wine label, 85 percent of the grapes used to make
the wine must be grown in that area.
D'ORIGINE CONTROLEE (AOC):
The French system of appellations. To use an appellation in this
system, a wine must follow rules describing the area the grapes
are grown in, the varieties used, the ripeness, the alcoholic
strength, the vineyard yields and the methods used in growing
the grapes and making the wine.
I'm stepping on some toes here. Aroma is the overall smell of
the wine due to natural fruits, fermentation and aging. Traditionally
this has not been the case but in this case tradition is screwy!!
Describes a rough, harsh feeling in the mouth which is due to
the tannins or high acidity.
Used to describe relatively hard, high-acid wines that lack depth
and roundness. Usually said of young wines that need time to soften,
or wines that lack richness and body.
Used to describe a wine that is out of balance.
Used to denote those wines that are full-bodied, well-structured
and balanced by a desirable level of acidity.
Used to describe a young wine that is less developed than others
of its type and class from the same vintage.
A wine has balance when its elements are harmonious and no single
An oversized bottle which holds the equivalent of 12 to 16 standard
Denotes wine that has been fermented in small casks (usually 55-gallon
oak barrels) instead of larger tanks.
A full, rich, ripe and extracted wine possessing full tannins
and abundant fruit. Usually perceived as having high viscosity
or a "heavy" feeling on the palate.
A marked degree of acidity or tannin. An acid grip in the finish
should be more like a zestful tang and is tolerable only in a
rich, full-bodied wine.
Describes one of the four basic tastes (along with sour, salty
and sweet). A common source of bitterness is tannin or stems.
Although a mild bitterness can often be a pleasant addition it
is usually an indication of a flawed wine.
"White of whites," meaning a white wine made of white grapes,
such as Champagne made of Chardonnay.
"White of blacks," white wine made of red or black grapes, where
the juice is squeezed from the grapes and fermented without skin
contact. The wines can have a pale pink hue. E.G., Champagne that
is made from Pinot Noir or Pinot Meunier.
The impression of weight or fullness on the palate; usually the
result of a combination of glycerin, alcohol and sugar. Commonly
expressed as full-bodied, medium-bodied or medium-weight, or light-bodied.
Noble Rot. A beneficial mold or fungus that attacks grapes under
certain climatic conditions and causes them to shrivel, deeply
concentrating the flavors, sugar and acid.
Travel shock. A temporary condition characterized by muted or
disjointed fruit flavors. It often occurs immediately after bottling
or when wines are shaken in travel. Rest is the cure!!
Means the wine could have been purchased ready-made and simply
bottled by the brand owner, or made under contract by another
winery. When the label reads "produced and bottled by" or "made
and bottled by" it means the winery produced the wine from start
The smell that a wine develops after it has been bottled and aged.
Most appropriate for mature wines that have developed complex
flavors beyond basic young fruit and oak aromas. The usage seems
to be somewhat out of fashion with aroma getting the modern nod
Describes the process of allowing the wine prolonged contact with
air. Usually done through decanting a wine, but often just allowing
a wine to sit in a glass will accomplish this.
Describes young wines with an earthy or stemmy wild berry character.
Often found in Zinfandels, and more than a few red Rhones.
Used for fresh, ripe, zesty, lively young wines with vivid, focused
Describes the appearance of very clear wines with absolutely no
visible suspended or particulate matter. Not always a plus, as
it can indicate a highly filtered wine.
A measurement of the sugar content of grapes, must and wine, indicating
the degree of the grapes' ripeness (meaning sugar level) at harvest.
Most table-wine grapes are harvested at between 21 and 25 Brix.
To get an alcohol conversion level, multiply the stated Brix by
Describes the impression of a dense wine that may be slightly
closed in aroma, or a big mouthfeel that may be a bit dumb at
presenteither or both the nose and mouth of a wine that gives.
Describes a wine's color, and is a sign that a wine is mature
and may be faded. Could be a bad sign in young wines, but less
significant in older wines. Older wines may have a brownish edge
yet still be enjoyable. Sometimes this brownish edge will look
A term used to designate a relatively dry-finished Champagne or
sparkling wine, often the driest wine made by the producer.
Describes wines that have a slightly singed, smoky, toasty or
singed quality. This may come from certain growing or soil conditions,
and/or slightly overripe grapes.
Describes wines that have an overdone, smoky, toasty or cooked
quality. Also used to describe very overripe grapes.
Indicates the smell of melted butter or toasty oak. Also a reference
to texture, as in "a rich, buttery Chardonnay." Often imparted
by ML - that is, MALOLACTIC or secondary fermentation
Fermentation of whole, uncrushed grapes in a carbon dioxide atmosphere.
In practice, the weight of the upper layers of grapes in a vat
will break the skins of the lowest layer; the resultant wine is
partly a product of carbonic maceration and partly of traditional
fermentation of juice.
A meaningless term sometimes used for special wines, as in Stag's
Leap Wine Cellars Cask 23.
Denotes the smell of cedar wood associated with mature Cabernet
Sauvignon and Cabernet blends aged in French or American oak.
Means the wine was not produced at the winery where it was bottled.
It usually indicates that the wine was purchased from another
The addition of sugar to juice before and/or during fermentation,
used to boost sugar levels in underripe grapes and alcohol levels
in the subsequent wines. Common in northern European countries,
where the cold climates may keep grapes from ripening, but forbidden
in southern Europe (including southern France and all of Italy)
Mass production method for sparkling wine. Indicates the wines
are fermented in large stainless steel tanks and later drawn off
into the bottle under pressure. Also known as the "bulk process."
See also methode champenoise.
Describes literally, the aroma of cheese, most commonly of cheddar,
blue, and parmesan.
Describes rich, heavy, viscous or tannic wines that are full-bodied.
Another descriptor for a cedary aroma.
Describes the depth of color
Fresh on the palate and free of any off-taste. Does not necessarily
imply good quality.
A group of vines originating from a single, individual plant propagated
asexually from a single source.
Describes wines that appear concentrated and with character, yet
are extremely shy in aroma or flavor. These wines will often open
up upon aging, showing more development and complexity.
Lack of clarity to the eye due to sediments or particulates in
the wine. Old wines with sediment are OK, but it can be an indication
of a flawed product in young wines.
Describes ultra-sweet or sugary wines that lack the balance provided
by acid, alcohol, bitterness or intense flavor.
Usually refers to texture, and in particular, excessive tannin
or oak. Also used to describe harsh bubbles in sparkling wines.
A clarification technique in which a wine's temperature is lowered
to 32 degrees; F, causing the tartrates and other insoluble solids
Describes the shades and depth of color.
An element in all great wines and many very good ones; a combination
of richness, depth, flavor intensity, focus, balance, harmony
Describes a wine having the off-putting, musty, moldy-newspaper
flavor and aroma and dry aftertaste caused by a tainted cork.
Harvest season when the grapes are picked and crushed.
A blend or special lot of wine.
A process for separating the sediment from a wine before drinking.
Accomplished by slowly and carefully pouring the wine from its
bottle into another container. Also used to air a young wine that
is a little closed.
Used to describe light- to medium-weight wines with good flavors.
A desirable quality in wines such as Pinot Noir or Riesling.
In the language of Champagne, a term relating to sweetness. It
can be misleading; although demi-sec means half-dry, demi-sec
sparkling wines are usually slightly sweet to medium sweet.
Describes a wine that has concentrated aromas on the nose and
palate. A good sign in young wines.
Describes the complexity and concentration of flavors in a wine,
as in a wine with excellent or uncommon depth.
An umbrella term that generally describes various categories of
wine such as Late Harvest, Port and other Fortified wines, yet
may also include some non-dessert wines that exhibit a general
Covers any and all foul, rank, off-putting smells that can occur
in a wine, including those caused by bad barrels or corks. A sign
of poor winemaking.
In bottle-fermented sparkling wines, a small amount of wine (usually
sweet) that is added back to the bottle once the yeast sediment
that collects in the neck of the bottle is removed.
Having no perceptible taste of sugar. Most wine tasters begin
to perceive sugar at levels of 0.5 percent to 0.7 percent.
Losing fruit (or sweetness in sweet wines) to the extent that
acid, alcohol or tannin dominate the taste. At this stage the
wine will not improve.
Describes a phase that young wines undergo when their flavors
and aromas are undeveloped. A synonym of CLOSED.
The cause and lthe duration of this phase is a subject of great
controversy, and one which seemingly lacks scientific explanation.
Denotes a wine made from early-harvested grapes, usually lower
than average in alcoholic content or sweetness.
Used to describe both positive and negative attributes in wine.
At its best, a pleasant, clean quality that adds complexity to
aroma and flavors. The flip side is a funky, barnyardy character
that borders on or crosses into dirtiness.
Used to describe smooth wines of grace, balance and beauty, as
well as those that accent smoothness over massive tannins.
Lack of flavor.
The science and study of winemaking. Also spelled oenology.
A term once used by producers for those wines made from vineyards
that they owned and that were contiguous to the winery "estate."
Today it indicates the winery either owns the vineyard or has
a long-term lease to purchase the grapes.
A sweet, vinegary smell that often accompanies acetic acid. It
exists to some extent in all wines and in small doses can be a
plus. When it is strong and smells like nail polish, it's a defect.
A common Champagne term not to be taken literally. Most Champagnes
so labeled are sweet.
Richness and depth of concentration of fruit in a wine. Usually
a positive quality, although highly extracted wine can also be
Describes a wine that is losing color, fruit or flavor, usually
as a result of age.
Full-bodied, high alcohol wines low in acidity give a "fat" impression
on the palate. Can be a plus with bold, ripe, rich flavors; can
also suggest the wine's structure is suspect.
The process by which yeast converts sugar into alcohol and carbon
dioxide; turns grape juice into wine.
The name applied to a wine that comes from a vineyard that is
planted to several different varieties and the grapes are harvested
together to produce a single wine.
The process of removing particles from wine after fermentation.
A technique for clarifying wine using agents such as bentonite,
gelatin or egg whites, which combine with sediment particles and
cause them to settle to the bottom, where they can be easily removed.
The key to judging a wine's quality is finish, also called aftertaste--a
measure of the taste or flavors that linger in the mouth after
the wine is tasted. Great wines have rich, long, complex finishes.
Soft wines which lack acidity on the palate. Often delicious by
themselves, this type of wine may have a difficult time standing
up to food.
Having low acidity; the next stage after flabby. Can also refer
to a sparkling wine that has lost its bubbles.
Soft and smooth in texture, with very little tannin, yet with
a chewy consistency.
A descriptor for extremely dry white wines such as Sauvignon Blanc,
whose bouquet is reminiscent of flint struck against steel.
The term given to those who buy expensive and/or scarce wines
from mailing lists with the intention of reselling them at a profit
(as in "flipping" the wine). Ordinarily, a flipper
is an affable individual. But, challenge them or get them riled,
and they prefer anonymity.
The characteristic aromas of flowers and petals.
Denotes a wine whose alcohol content has been increased by the
addition of brandy or neutral spirits.
The juice that escapes after the grape skins are crushed or squeezed
prior to fermentation.
The traditional wood for wine barrels, which supplies vanilla,
cedar and sometimes butterscotch flavors. Much more expensive
than American oak, it can cost more than $500 per barrel, as opposed
to $250 for American.
Having a lively, clean and fruity character. Young wines should
Having the aroma and taste of fruit or fruits.
Describes a wine that is harmonious and pleasing in a subtle way.
Characterized by fresh, chewy taste of the skins themselves.
Characterized by simple flavors and aromas associated with fresh
table grapes; distinct from the more complex fruit flavors of
cherry, blackberry, fig, currant, apricot, apple, caramel, etc.,
etc, found in fine wines.
A signature descriptor for Sauvignon Blanc and a pleasant one
unless overbearing and pungent.
Tasting of unripened fruit. Wines made from unripe grapes will
often possess this quality. Also used by some tasters to refer
to a vegetal or bell pepper streak in the wine. While some of
this quality can provide a pleasant complexity in some wines,
it is generally considered a fault, induced by either harvesting
too early, or the vineyard source itself.
PRODUCED AND BOTTLED:
Means the winery handled each aspect of wine growing.
Holds 375 milliliters.
Firm; a quality that usually results from high acidity or tannins.
Often a descriptor for young red wines.
Wines which are very tannic or high in alcohol.
Used to describe a wine which is unfined and unfiltered.
Used to describe the full, warm, sometimes rustic qualities found
in red wines with high alcohol.
Herbal. The taste and smell of herbs in a wine. Can be a nice
complexity in some wines.
Describes a wine that has a first taste and a short finish, and
lacks depth in the middle. No body!
High alcohol wines that tend to burn on the finish are called
hot. Can be acceptable in fortified wines.
Bigger than BIG.
An oversized bottle holding 4 to 6 liters; the equivalent of eight
All of the wine's components are woven together.
An oversized bottle holding the equivalent of six bottles. In
Champagne, a jeroboam holds four bottles.
On labels, indicates that a wine was made from grapes picked later
than normal and at a higher sugar (Brix) level than normal. Usually
associated with botrytized and dessert-style wines.
Describes the slightly herbaceous, vegetal quality reminiscent
Used to describe wines made in an austere style. Can be a criticism
when it indicates a wine is lacking in fruit.
Sediment remaining in a barrel or tank during and after fermentation.
Often used as in sur lie aging, which indicates a wine is aged
"on its lees." See also sur lie.
The viscous droplets that form and ease down the sides of the
glass when the wine is swirled.
The amount of time the aftertaste lingers in your mouth. Long
The aftertaste of a wine. If it lasts for a decent length of time
it is said to be lingering.
Describes wines that are fresh, fruity, and bright.
Wines that seem high in residual sugar and taste soft or viscous
are called lush.
During fermentation, the steeping of the grape skins and solids
in the wine, where alcohol acts as a solvent to extract color,
tannin and aroma from the skins.
AND BOTTLED BY:
Indicates only that the winery crushed, fermented and bottled
a minimum of 10 percent of the wine in the bottle.
Describes the brownish color and slightly sweet, somewhat caramelized
and often nutty character found in mature dessert-style wines.
An oversized bottle that holds 1.5 liters, or two 750 milliliter
Describes the green apple-like flavor found in young grapes which
diminishes as they ripen and mature.
Secondary fermentation occurring in most wines. A natural process
which converts malic acid into softer lactic acid and carbon dioxide.
This reduces the wine's total acidity, can add complexity and
soften some wines.
Ready to drink.
Describes red wines that show plenty of concentration and a chewy
quality. They may even have an aroma of cooked meat.
An term used by California wineries to describe Bordeaux-style
blends. The term arose out of the need to name wines that didn't
meet minimal labeling requirements for varietals (i.e., 75 percent
of the named grape variety). For reds, the grapes allowed are
Cabernet Sauvignon, Merlot, Cabernet Franc, Petite Verdot and
Malbec; for whites, Sauvignon Blanc and Semillon.
The process whereby wine undergoes a secondary fermentation inside
the bottle, creating bubbles. All Champagne and most high-quality
sparkling wine is made by this process. See also charmat.
An extra-large bottle holding 6 liters; the equivalent of eight
A condition resulting from poor or incomplete pollination, in
which the bunches contain fewer-than-normal, scattered berries.
May result in a "poor set" in such cases. Yields can be drastically
reduced over normal.
See MALOLACTIC FERMENTATION: Secondary fermentation.
The term is usually used with a modifier (big, sweet, tannic,
chewy, etc.) to describe the general sensation of the wine on
More than deeply colored; lacking brightness, turbid and sometimes
a bit swampy. Mainly a fault of red wines.
Unfermented grape juice. Extracted by crushing or pressing grape
juice in the cask or vat before it is converted into wine.
Moldy or mildewy smell. Resulting from wine made of moldy grapes,
stored in improperly cleaned tanks and barrels, or contaminated
by a poor cork.
Oversized bottle holding 15 liters; the equivalent of 20 standard
A French wine merchant who buys grapes and vinifies them, or buys
wines and combines them, bottles the result under his own label
and ships them. Particularly found in Burgundy. Two well-known
examples are Joseph Drouhin and Louis Jadot.
A wine blended from more than one vintage. Common is Champagnes,
sparkling wines, sherry and posts such as nonvintage Ports, tawnies
The aroma or bouquet.
A style of light, fruity, youthful red wine bottled and sold as
soon as possible. Applies mostly to Beaujolais.
Used to describe oxidized wines. Often a flaw, but when it's close
to an oaky flavor it can be a plus. Can be very nice in tawnie
ports, sherry and other fortified wines and dessert wines.
Describes the aroma and taste imparted to a wine by the oak barrels
or casks in which it was aged. Fairly desirable in many wines
if not overdone. The terms toasty, vanilla, dill, cedary and smoky
indicate the desirable qualities of oak; charred, burnt, green
cedar, lumber and plywood describe its unpleasant side. See also
American oak, French oak.
A lover of wine, one who has studied the many aspects of wine.
Indicates a slightly sweet wine in which the residual sugar is
barely perceptible: 0.6 percent to 1.4 percent.
Describes the barest sense of sweetness.
Describes wine that has been exposed a long time to oxygen and
taken on a brownish color. This can result in a loss of freshness
but older wines have a little bit of this and it is usually a
positive thing if not overdone.
Refers to a combination of surfaces within the mouth (roof, tongue,
etc.). This area is frequently described in tasting notes as being
divided into sections, such as mid-palate or latter palate. For
instance, a wine could be described as tasting HARSH
from mid through latter palate. Often seen as interchangeable
with MOUTHFEEL. However, PALATE is a place, which MOUTHFEEL is
The time when a wine tastes its best.
Describes the strong, usually sweet and floral aromas of some
A chemical measurement of acidity or alkalinity; the higher the
pH the weaker the acid. Low pH wines taste tart and crisp; higher
pH wines are flabby. A range of 3.0 to 3.4 is desirable for white
wines, while 3.3 to 3.6 is best for reds.
Tiny aphids or root lice that attack vine roots. The disease was
widespread in both Europe and California during the late 19th
century, and returned to California in the 1980s.
A general term used to describe any Port-styled or fortified wine.
May be made from any variety of grape(s).
A fortified wine from made with specific grapes from the Douoro
region of Portugal. Also know as Oporto.
Intense and powerful.
This description, along with Reserve, once stood for the best
wines a winery produced. Some care need be taken when buying wine
with this designation as it has no legal definition.
AND BOTTLED BY:
Indicates that the winery crushed, fermented and bottled at least
75 percent of the wine in the bottle.
Having the flavor of overripe, dried-out grapes. Can add complexity
in the right dose. Can make a wine smell and taste cooked if overdone.
Describes highly tannic and very dry wines.
Having a powerful, assertive smell linked to a high level of volatile
The practice of moving wine by hose from one container to another,
leaving sediment behind. For aeration or clarification.
Having the taste of raisins from ultra-ripe or overripe grapes.
Can be pleasant in small doses in some wines.
Young and undeveloped. Raw wines are often tannic and high in
alcohol or acidity.
Commonly used to describe a wine that has not been exposed to
Oversized bottle equivalent to 4.5 liters or six regular bottles.
Unfermented grape sugar in a finished wine. Often perceptible
in a white wine such as Chardonnay, where it imparts a light sweetness
that many find agreeable to the taste.
A term used to describe aromas or flavors that are shy and not
very forthcoming. Less severe than CLOSED.
Wines with big, smooth, full, pleasant flavors are described as
Means full-bodied, intense and vigorous, perhaps a bit overblown.
Describes a texture that is smooth, not coarse or tannic, sometimes
tending to have a low acidic content.
Describes wines made by old-fashioned methods. Less refined and
An oversized bottle holding 9 liters, the equivalent of 12 regular
See ML or MALOLACTIC FERMENTATION
Another condition occurring in early grape development. The tiny
grapes have a small "cap" on the end. Normally, as they start
to grow, this cap pops off. However, in a cool, wet spring, such
as in 1995, the grape fails to develop early and the cap toughens.
When warmer weather finally hits and the grape grows, it pushes
against this tough cap. Instead of the cap popping off, the grape
shatters. Again, this drastically reduces yields and leads to
very low berry count and bunches with only a few grapes. Shatter
was a major factor in the very low yields of the 1995 harvest.
For me, this is usually a very pleasant aroma that smells something
like shoe-shine wax, or a shoe repair shop. It's been suggested
to me that this may in fact be VOLITILE ACIDITY
(VA), but I don't think so. The shoe polish aroma I usually find
seems much sweeter and pleasing.
Usually an oak barrel byproduct, a smoky quality can add flavor
and aromatic complexity to wines.
Describes wines low in acid and/or tannin. Usually an easy drinking
wine, and can be quite fruity.
Similar to TART in sensation, but usually imparts more of a green
or underripe fruit quality, than by acids.
A descriptor for many wines, indicating the presence of spice
flavors such as anise, cinnamon, cloves, mint and pepper which
are often present in complex wines. Very typical in Rhones styled
Old, over the hill wines which have lost their freshness without
developing the positive aspects of successful aging.
Similar to stemmy, but exhibits more of a fibrous quality. Smells
and tastes of grape or vegetal stems, or has leaf- or hay-like
Wines fermented too long with the grape stems may develop this
quality in either or both the nose and mouth. It can be pleasant
or unpleasant, depending upon how dominant the stemmy quality
overshadows the actual fruit.
The combination of factors such as acid, tannin, glycerin, alcohol
and body as it relates to a wine's texture and mouthfeel. Often
spoken in terms of "nice structure" or "lacking in structure."
Delicate wines with finesse and elegance. Understated flavors
that are well integrated and inspiring.
Describes texture, mostly with reds, as it relates to tannin,
body and oak. Tends to indicate well balanced.
Wines aged sur lie (French for "on the lees") are kept in contact
with the dead yeast cells and are not racked or otherwise filtered.
Describes an aroma similar to stagnant water or sewer gas. This
smell can often be due to a temporary condition or state of the
wine, with the wine becoming more appealing with time.
Usually used to describe the general sweetness of the fruit itself,
or the varying degrees of sweetness that is tasted in a wine.
Ironically, the term is more frequently used in describing DRY
wines, than it is for describing DESSERT
or LATE HARVEST wines. This is because sweetness
is an accepted fact in a dessert wine.
A term used to describe either the fruit or general mouthfeel
of a wine. Mimics a sweet-and-sour sauce taste.
Describes dull, dank qualities that show up in wines aged too
long in tanks.
The mouth-puckering substance--found mostly in red wines--that
is derived primarily from grape skins, seeds and stems, but also
from oak barrels. Can result in a cottony mouth feel. Tannin acts
as a natural preservative that helps wine age and develop.
Sharp-tasting because of acidity.
The principal acid in wine.
Harmless crystals of potassium bitartrate that may form in cask,
bottle or on the cork from the tartaric acid naturally present
(tear-wah) The "sense of place" component that seems apparent
in a wine's aromas or flavors. The term is used to generally describe
nuances imparted by soil and climatic factors in certain wine-growing
regions. Should not be confused with TERRIER.
Lacking body and depth.
Describes a wine's structure, concentration or body. Although
a temporary condition that is most common with younger wines that
have high aging expectations, a wine at any age may exhibit this
quality. Closed or compact are similar terms.
Old, over-the-hill, limp, feeble, lackluster.
Describes a flavor derived from the oak barrels in which wines
are aged. Also, a character that sometimes develops in sparkling
Refers to the unfilled air space at the top of a bottle of wine,
which is there largely to allow for expansion of the wine as the
Refers to the wine made from a specific grape variety (at least,
mostly from that variety). In the U.S., wines are generally varietally
labeled, such as Cabernet Sauvignon.
Refers to the type of grape itself, rather than the wine. Thus,
Cabernet Sauvignon is the variety of grape that comprises the
majority of grapes that go into a bottle of wine varietally labeled
as Cabernet Sauvignon.
Color change; the moment color appears in the grapes. It also
signals a shift in the development of the grape, which now begins
the long process of ripening.
Some wines contain aromas and flavors which are reminiscent of
plants and vegetables. In Cabernet Sauvignon and Cabernet Franc,
a small amount of this vegetal quality is said to be part of varietal
character, and can often enhance the wine's complexity. However,
if the vegetal element becomes too predominent, or if it shows
up in wines in which it does not belong, it is considered a flaw.
Having rich flavor and a silky, elegant texture.
The science or study of grape production for wine and the making
Literally means "winelike" and is usually applied to dull wines
lacking in distinct varietal character.
Indicates the year that a wine was made. In order to carry a vintage
date in the United States, for instance, a wine must come from
grapes that are at least 95 percent from the stated calendar year.
See also nonvintage.
Largely meaningless phrase that means the winery purchased the
wine in bulk from another winery and bottled it.
Translates as wine merchant, but generally indicates a wine producer/or
Means wine from a winery-owned vineyard situated outside the winery's
delimited viticultural area.
Defines a legal grape-growing area distinguished by geographical
features, climate, soil, elevation, history and other definable
boundaries. Rules vary widely from region to region, and change
often. In the United States, a wine must be 85 percent from grapes
grown within the viticultural area to carry the appellation name.
For varietal bottling, a minimum of 75 percent of that wine must
be made from the designated grape variety. See also appellation
The cultivation, science and study of grapes.
ACIDITY: An excessive and undesirable amount of acidity,
which gives a wine a slightly sour, vinegary edge. At very low
levels (0.1 percent), it is largely undetectable; at higher levels
it is considered a major defect.
Wine that is thin, diluted, or otherwise lacks concentration of
fruit. Sometimes, an excessively rainy growing season may impart
this to a wine.
Micro-organisms that produce the enzymes which convert sugar to
alcohol. Necessary for the fermentation of grape juice into wine.