WINE TERMINOLOGY

Winemakers and wine writers use a variety of descriptions to communicate the aromas, flavors and characteristics of wines. Many of the terms seem familiar and natural, yet others are less clear. Use this glossary of common wine terminology to help you better understand and describe the wines you enjoy.

Acidity The presence of natural fruit acids that lend a tart, crisp taste to wine

Aroma Smells in wine that originate from the grape

Astringent Bitter; gives a drying sensation in the mouth

Balanced All components of the wine are in harmony

Barrel Fermented White wine that is fermented in an oak barrel instead of a stainless steel tank

Body The weight and tactile impression of the wine on the palate that ranges from light to heavy/full

Bouquet Smells from winemaking, aging and bottle age

Buttery Rich, creamy flavor associated with barrel fermentation

Character Describes distinct attributes of a wine

Chewy Wine that has a very deep, textured and mouth-filling sensation

Clean Wine without disagreeable aromas or tastes

Closed Wine that needs to open up; aging and/or decanting can help

Complex Layered aromas, flavors and textures

Cooked Wine that has been exposed to excessively high temperatures; spoiled

Corked Wine that has been tainted with moldy smells or other obvious flaws from a bad cork

Delicate Light, soft and fresh wine

Dry No sugar or sweetness remaining; a fruity wine can be dry

Earthy Flavors and aromas of mushroom, soil and mineral

Elegance A well balanced, full wine with pleasant, distinct character

Finish The final impression of a wine on the palate; ranges from short to long

Firm Texture and structure of a young, tannic red

Flabby/Flat Lacking in acidity, mouth-feel, structure and/or texture

Fleshy A soft textured wine

Flinty A mineral tone, aroma or flavor

Floral Flower aromas such as rose petals, violets, gardenia or honeysuckle

Fruity Obvious fruit aromas and flavors; not to be confused with sweet flavors such as berries, cherries and citrus

Full-Bodied Rich, mouth filling, weighty-textured wine

Grassy Aromas and flavors of fresh cut grass or fresh herbs

Green Unripe, tart flavors

Hard Texture and structure that hinders flavor

Herbaceous Grassy, vegetable tones and aromas

Lean Wine is thin and tastes more acidic than fruity

Legs Teardrop impressions of alcohol weightiness that are visible on the inside edges of a wine glass

Light-Bodied A wine with delicate flavors, texture and aromas

Lively Young, fruity and vivacious flavor

Malolactic Conversion of hard, malic acid (green apple flavors) in wine to soft, lactic acid (rich, butter flavors)

Medium-Bodied A wine with solid, but not rich weight and texture

Nose The smell of a wine; aroma

Oak Aromas and flavors contributed during barrel fermentation and/or aging such as vanilla, caramel, chocolate, smoke, spice or toast

Off-Dry (Semi-dry) Very low levels of residual sugar remaining in the wine

Rich Weighty flavors and texture

Round Smooth flavors and texture; well-balanced

Smoky/Toasty Aromas of smoke and toast imparted by fired barrels

Sweet Wines that have a higher concentration of sugar after fermentation

Tannin A drying, astringent sensation on the palate that is generally associated with heavier red wines

Terroir French word reflecting the expression of soil, topography and climate in a wine

Thin Wine is unpleasantly watery and lacks flavor and texture

Vegetal Herbal, weedy aromas and flavors

Velvety Smooth-textured with deep, rich aromas and flavors

Vintage Year that grapes were harvested and fermented to make a wine