Wine Terms

Suggest Wine Term

Acetic	Wine that has turned will taste and smell like vinegar (acetic acid). The acidity of a wine must be balanced. If the acidity is too high, the wine becomes sharp or tart. If it is too low the wine will taste dull. At 0.07% acid, a wine will be sweet with a hint of vinegary odor. The wine will taste tart when acid is above 0.1%.
Appellation	Refers to the region where the grapes for a wine are grown.
Aroma	Refers to the smell of the wine. For example, Cabernet Sauvignon is often described as “black currents, cassis, cherries, cedar”. Different varietals have different aromas.
Astringent	Tannins are flavor compounds that are in the grape skins, stalks and pip (seeds). They help age and preserve the wine. Wines that are astringent will make your mouth feel dry when you drink them and indicate high amounts of tannins.
Awkward	A wine whose flavors are out of balance.
Baked	An earthy smell from wines produced during the hot growing season.
Balance	An indicator of the quality of a wine. The degree to which all the attributes of a wine (flavor, taste, color) are in harmony, with none too strong or too weak.
Big	A wine that is rich, full bodied with concentrated and intense flavors. Usually higher in alcohol.
Bite	A wine with a very acidic aftertaste will have what is known as a bite. Similar to eating something tart.
Black Currant	Flavor usually found in Red Bordeaux or Cabernet Sauvignon.
Body	Light, medium or heavy - refers to the texture or weight of a wine in the mouth. Light bodied wines are watery while heavy bodied wines are rich and intense. The body of a wine is usually related to the alcoholic content of the wine.
Bouquet	The aroma or nose - smell of the wine due to aging and fermentation.
Brightness	Description of wines with fruity and lively flavors.
Brilliant	Wine that is very clear, usually due to heavy filtering which may reduce its flavors.
Buttery	The smell and flavor of melted butter sometimes associated with Chardonnay. It can also be used to describe the golden color of some white wines.
Cabernet Franc	Medium body. Flavors of herbs and tobacco.
Cabernet Sauvignon	Heavy body. Flavors of black currants, cassis, cherries, cedar, spice.
Cedar	Flavor often found in Bordeaux or Cabernet Sauvignon.
Chardonnay	Medium to heavy body. Flavors of vanilla, citrus, nuts, apples, butter, pears, oak, honey.
Chenin Blanc	Light body. Flavors of oranges, pine, bread, fruit.
Cherry	Flavor often found in Zinfandel and Pinot Noir.
Chocolate	Flavor often found in Zinfandel and Cabernet Sauvignon.
Clarify	The process of removing old lees (dead yeast cells) and fragments of grape skins, stems, seeds (pip) and pulp from the fermented juice.
Cloudy	Most likely indicates a wine has turned.
Complex	Best described as layers of flavors that are in harmony - what distinguishes a great wine from the rest.
Cork	An unpleasant smell that is usually caused by a tainted cork stopper. Sometimes described as smelling like old, wet cardboard.
Crisp	The refreshing, brisk, clean flavor of a wine.
Delicate	A wine with mild, but attractive flavors.
Dessert Wine	A wide array of sweet wines. Usually fortified with Brandy and compatible with desserts.
Dry	The absence of sugar or sweetness.
Earthy	Wines with the intense smell and flavor of rich, dark, damp soil.
Eucalyptus	Flavor of wine usually due to grapes being grown near eucalyptus trees, associated with flavors of spice and mint.
Feeble	A wine that lacks flavor.
Firm	Wine that is high in tannins and acidity but well balanced, typically a positive characteristic. Ideally paired with strong flavored foods.
Fleshy	Full-bodied flavors.
Flight	A series of wines in a tasting.
Floral	Aroma of flowers usually associated with white wines such as Riesling and Gewurztraminer.
Fresh	Lively, fruity, clean flavors, perhaps with a hint of acid.
Fruity	Wines with the smell of fresh fruits such as apples, blackberries, cherries, raspberries, lychee etc.
Gamay	Medium body. Flavors of berries.
Gewurztraminer	Medium body. Flavors of lychees, grapefruit rind, rose petals, nuts.
Gooseberry	The tart flavor usually associated with Sauvignon Blanc.
Grassy	Flavor often found in Sauvignon Blanc.
Green	Wines with high acidity.
Heady	Wines high in alcohol levels.
Hearty	Robust wines with high alcohol levels.
Honey	Sweet wines with the flavor of honey such as Sauternes.
Hot	Wines high in alcohol levels.
Jamy	An intense flavor of ripe fruit.
Lush	Wines with rich, soft and fruity flavors.
Malbec	Heavy body. Flavors of ripe berries and fruit.
Meaty	Wines that are rich and full bodied.
Mellow	Wines that have a soft taste, usually associated with well-aged and usually expensive wines.
Merlot	Medium body. Flavors of blackberries, plum, currants, chocolate, vanilla, blueberries, cherries.
Muscat	Medium body. Perfume flavors and acacia.
Musky	An earthy aroma.
Musty	A wine with unpleasant "mildew" or "moldy" aromas most likely due to poor sanitation during wine production or storage.
Nose	The smell of the wine - also the aroma and bouquet.
Oxidized	Wines that have been exposed to oxygen during production or aging. It usually causes the wine to taste flat and show a brownish color.
Perfumy	An intense fragrant aroma.
Petillant	A French term used to describe a slightly sparkling wine.
Petite Syrah	Heavy body. Flavors of blackberriers, pepper, jam.
Pinot Blanc	Light body. Flavors of pears, apples, floral.
Pinot Grigio	Light body. Crisp flavors with pears, peach, apricot.
Pinot Noir	Medium body. Flavors of strawberries, cherries, smoke.
Pique	Wine that has turned.
Plump	A wine that is concentrated and rich. Also know as a Fat wine.
Refined	Used to describe wines of high quality and balance.
Rich	Used to describe wines that are full of flavor and well balanced.
Riesling	Light body. Flavors of apples, lemons, floral, apricots, citrus, fruit.
Sangiovese	Medium body. Flavors of cherries, plums, fruit, spice, raisins, earth, violets.
Sauvignon Blanc	Medium body. Flavors of cut grass, lemon, herbs, hay, grapefruit.
Semillion	Medium body. Flavors of figs, lemon, honey.
Sulphury	Smell associated with the excess use of sulphur dioxide in wine production. Mostly found in younger, inexpensive and slightly sweet white wines.
Syrah/Shiraz	Medium body. Flavors of pepper, spices, blackberries, cinnamon, prunes.
Tart	A sharp taste usually associated with wines that are high in acidity.
Tempranillo	Medium to heavy body. Flavors of spices, raisins, leather.
Texture	Used to describe wines that are intense and full bodied.
Velvety	Wines that are smooth in texture and well balanced.
Viognier	Medium body. Floral flavors, peaches, apricots, pear, fruit, wood.
Woody	Wine with a heavy oak flavor usually due to over-aging.
Zinfandel	Medium to heavy body. Flavors of berries, jam, cherry, earth, black pepper.