GLOSSARY of Wine-Tasting Terminology
(courtesy of www.speakeasy.org)
New readers of this glossary will need to know that experienced tasters
notes have a four-part sequence of events. When analysed, the remarks
break down, in order, into perceptions about:
a) Colour/clarity of the wine when the wineglass is tilted and its
contents viewed against a light source.
b) Smell - (known in the general sense as the "nose").
c) Taste - (first in the "mouth" or "palate", followed by the
"finish").
Using these perceptions, the tasters attempt to communicate their
feelings about the wine under review to others by descriptive words or
phrases. The following glossary is an attempt to categorize those
words/phrases.
GLOSSARY OF WINETASTING TERMS.
ACETIC (see also ASCESCENCE).
All wines contain acetic acid - (ie: vinegar). Normally the amount is
insignificant and may even enhance flavor. At a little less than 0.10%
content, the flavor becomes noticable and the wine is termed acetic. Above
0.10% content is considered a strong fault. A related substance, ethyl
acetate, contributes the smell associated with acetic acid content.
ACID/ACIDITY
Acid ... term used to describe a tart or sour taste in the mouth when
total acidity of the wine is high. Acidity ... term used on labels to express the total acid content of
the wine. The acids referred to are citric, lactic, malic and tartaric.
Desirable acid content on dry wines falls between 0.6% and 0.75% of the
wines volume. For sweet wines it should not be less than 0.70% of the
volume.
AFTERTASTE (see also FINISH, LENGTH) - a.k.a Farewell, Fairwell.
Term used to describe the taste left in the mouth after swallowing the
wine. Both character and length of the aftertaste are part of the total
evaluation. May be harsh, hot, soft and lingering, short, smooth, tannic,
or nonexistent.
AGE/AGED (see also MADERIZED, RIM).
White wines tend to turn from a greenish hue in young wines to a
yellowish caste/tone to a gold/amber color as they age. Reds usually
possess a purple tone when young, turning to a deep red - (Bordeaux wines)
- or a brick red color - (Burgundy wines) - detectable at the surface edge
in a wineglass as they age. Rose's should be pink with no tinge of yellow
or orange.
Cellar aged red wines at their peak will show a deep golden-orange
color as it thins at the surface edge. If the wine color has deepened into
a distinctly brown-orange tint at the edge it usually indicates a wine
past its peak and declining.
ALCOHOL (see also LEGS, TEARS).
This constituent of wine is a natural by-product of fermentation. It is
one of the main pillars of perceived flavor, the others being "Acid",
"residual Sugar" (and/or "Glycerin") and "Tannin". The presence of these
components define a wine that has "good balance". For tablewines the wine
label must, by law, state the alcohol content of the wine within the
bottle, usually expressed as a percentage of the volume. Table wines do
not usually exceed 14% alcohol content - (11% to 12.5% is generally
considered the optimum amount) - although a few, such as the "jaune vin"
of the Jura region of France are fermented in a special manner to attain
consistently higher levels in the 14.5 to 15.5% range. Sweet dessert wines
fall in the same range. Fortified wines - (eg: Sherry, Port etc) - range
from 17% to 21% alcohol content.
ANGULAR (see also AUSTERE, CRISP, FRESH below).
The total effect of dominant, tart-edged flavors and taste impressions
in many young dry wines. Has opposite meaning to round, soft or supple.
APPLEY
Refers to smell or aroma of a wine, usually carrying additional
modifiers. "Ripe apples" describes a full, fruity, clean smell associated
with some styles of Chardonnay wine. "Fresh apples" does the same for some
types types of Riesling. "Green apple", however, is almost always reserved
for wines made from barely ripe or underripe grapes. "Stale apples"
applies almost exclusively to flawed wine exhibiting first stage
oxidation.
AROMA (see also BOUQUET, NOSE below).
The intensity and character of the aroma can be assessed with nearly
any descriptive adjective. (eg: from "appley" to "raisiny", "fresh" to
"tired", etc.). Usually refers to the particular smell of the grape
variety. The word "bouquet" is usually restricted to describing the aroma
of a cellar-aged bottled wine.
ASCESCENCE
"Ascescence" is the term used to mark the presence of acetic acid and
ethyl acetate. Detected by sweet and sour, sometimes vinegary smell and
taste along with a sharp feeling in the mouth.
ASTRINGENT
Descriptive of wines that have a rough, puckery taste. Usually can be
attributed to high tannin content. Tannic astringency will normally
decrease with age. However, sometimes the wine fails to outlive the
tannin.
ATTACK (see also LIGHT, THIN below).
The initial impact of a wine. If not strong or flavorful, the wine is
considered "feeble". "Feeble" wines are sometimes encountered among those
vinified in a year where late rain just before harvest diluted desirable
grape content.
ATTRACTIVE
The winetaster liked it anyway; a slight put down for expensive wines,
a compliment for others.
AUSTERE
Usually used in description of dry, relatively hard and acidic wines
that seem to lack depth and roundness. Such wines may soften a bit with
age. Term often applied to wines made from noble grape varieties grown in
cool climates or harvested too early in the season.
BACKBONE (see also BODY).
Refers to big, full-bodied red wines with evident tannin and/or
acidity.
BACKWARD
Describes a wine that retains youthful characteristics despite
considerable aging. This usually indicates that it will take longer to
reach maturity and requires even more aging in the bottle or barrel.
Opposite of forward.
BALANCE
Denotes harmonious balance of wine elements - (ie: no individual part
is dominant). Acid balances the sweetness; fruit balances against oak and
tannin content; alcohol is balanced against acidity and flavor. Wine not
in balance may be acidic, cloying, flat or harsh etc.
BERRYLIKE (see also HERBACEOUS).
Equates with the ripe, sweet, fruity quality of blackberries,
raspberries, cranberries and cherries. The aroma and taste of red wines,
particularly Zinfandel, are often partly described with this adjective.
BIG
The overall flavor of a wine, white or red, that has full, rich
flavors. "Big" red wines are often tannic. "Big" white wines are generally
high in alcohol and glycerin. Sometimes implies clumsiness, the opposite
of elegance. Generally positive, but context is essential - (eg: A
Bordeaux red wine shouldn't be as "big" as a California Cabernet
Sauvignon).
BITTER (see also SALTY, SOUR and SWEET).
One of the four basic tastes. A major source of bitterness is the
tannin content of a wine. Some grapes - (Gewurztraminer, Muscat) - have a
distinct bitter edge to their flavor. If the bitter component dominates in
the aroma or taste of a wine it is considered a fault. Sweet dessert wines
may have an enhanced bitter component that complements the other flavors
making for a successful overall taste balance.
BODY
The effect on the taster's palate usually experienced from a
combination of alcohol, glycerin and sugar content. Often described as
"full", "meaty" or "weighty".
BOTRYTIS
"Botrytis Cinerea", a mold or fungus that attacks grapes in humid
climate conditions, causing the concentration of sugar and acid content by
making grapes at a certain level of maturity shrivel. On the Riesling
grape it allows a uniquely aromatic and flavorful wine to be made,
resulting in the extraordinary "Beerenauslese" style of wine.
BOUQUET (see NOSE).
Near synonym for "aroma". Term generally restricted to description of
odors from poured bottled wines.
BRAWNY
Term used mainly to describe young red wines with high alcohol and
tannin levels. Certain red wines from Amador County, California, can be
examples. The mild epithet "tooth-stainers" is sometimes applied to this
style of wine, denoting respect for strength.
BREATHE/BREATHING (see also OPEN-UP).
Denotes the act of allowing the wine to "breathe"; ie: when wine is
poured into another container, such as a wineglass, the admixture of air
seems to release pent-up aromas which then become more pronounced, in many
cases, as minutes/hours pass.
BREED (see also COMPLEX, ELEGANT).
Term reserved for wines from the best grape varieties, the so-called
"noble grapes". Denotes wines judged to have reached classical
expectations of aroma, balance, structure and varietal character.
BRIARY
Denotes a wine having an aggressive, prickly taste best described as
"peppery". Sometimes combined with the adjective "brawny" to characterize
a young red wine with high alcohol and tannin content.
BRILLIANT (see also CLOUDY, HAZY, UNFILTERED elsewhere).
Very clear (and transparent in white wines) appearance with no visible
particulates or suspensions. May be sign of flavor deficiency in heavily
filtered wines.
BRIX
Measurement system used for sugar content of grapes, wine and related
products. A reading of 20 to 25 deg. Brix is the optimum degree of grape
ripeness at harvest for the majority of table wines. A quick conversion
method for users requiring Specific Gravity units of measurement is to
take the Brix reading, deg. Brix (as Sucrose, for which most
refractometers are calibrated), and multiply by 0.00425 and then add
0.9988 to the resulting number. This will give a close aproximation to the
equivalent figure for the S.G of Sucrose at 20 deg. C. Ex: A Brix reading
of 18 equals S.G. 1.074. Using the conversion technique above gives a
figure of 1.075 which is close enough for most users.
BROWNING (see also MADERIZED, OXIDIZED, RIM).
Denotes ageing in a wine. Young wine color tints show no sign of such
"browning". If possessed of good character and depth, a wine can still be
very enjoyable even with a pronounced "brown" tint. In average wines this
tint, seen along the wine surface edge in a tilted glass goblet, normally
signals a wine is "past its peak", although still very drinkable.
BUTTERY (see also CREAMY, MALOLACTIC FERMENTATION).
Describes taste sensation found in better white wines, particularly
Chardonnay.
CANDYLIKE
Refers to the perfumed fresh fruit aromas and flavors of the grape
which can be attractive in wines made for early consumption. These include
pink Rose style, "nouveau" Beaujolais etc. Many consider it a less
desirable characteristic in longer-aging reds and better whites.
CEDAR/CEDARWOOD (see also CIGARBOX).
Aroma component often found in fine red wines.
CHARMING
A patronizing comment applied to wines that don't quite fulfil the
first expectations. Implies lightness, an expression of "attitude".
Sometimes used to describe certain wines made from the Chenin Blanc grape
and styled after a type of wine originating from the Loire region of
France.
CHEWY
Refers to a high total tannic component of a wine. Figuratively, one
cannot swallow this wine without chewing first.
CIGARBOX
Near synonym for "tobacco" aroma detected in the nose, especially if a
"cedarwood" component is present. Spanish cedarwood is the traditional
material for making cigar boxes.
CITRUSY
Describes aroma and flavor reminiscent of citrus fruits. Most common is
a perception of "grapefruit" content. Most often detected in white wines
made from grapes grown in cooler regions of California or other countries.
CLOSED-IN (see also DUMB, OPEN-UP).
Term descriptive of currently poor character definition but with all
the correct characteristics. Usually expected to develop with age. Applies
mainly to young, intense wines vinified for long life expectancy.
CLOUDY (see also BRILLIANT, HAZY).
Opposite of clear. Noticable cloudiness is undesirable except in cellar
aged wines that have not been decanted properly. A characteristic of some
unfiltered wines showing the result of winemaking mistakes and often
possessing an unpleasant taste.
CLOYING (see also SWEET below).
Excessive sugar component annoys with dominating flavor and aftertaste.
The wine is then demonstrably unbalanced relative to the other components.
COMPLEX (see also ELEGANT).
Almost a synonym for "breed". Possesses that elusive quality where many
layers of flavor separate a great wine from a very good one. Balance
combines all flavor and taste components in almost miraculous harmony.
CORKED
Wine has unpleasant taste/smell. Reason is thought to be chemical
changes in the wine due to insufficiently sterilized cork stopper inserted
at bottling source.
CREAMY
Refers to "silk-like" taste component of wines subjected to malolactic
fermention as opposed to the "tart/crisp" taste component of the same wine
lacking the treatment. Almost a synonym for "buttery". Opposite of
"crisp".
CRISP
Wine has pronounced but pleasing tartness, acidity. Fresh, young and
eager, begs to be drunk. Generally used to describe white wines only,
especially those of Muscadet de Sevres et Maine from the Loire region of
France.
DECANTING
A method by which cellar-aged bottled wine is poured slowly and
carefully into a second vessel, usually a glass decanter, in order to
leave any sediment in the original bottle before serving. Almost always a
treatment confined to red wines. The traditional method uses a candle
flame as the light for illuminating the neck of the bottle while the wine
is passing by. The low intensity of the light is ideal for viewing since
it does not strain the eyes. Care must be taken NOT to allow the flame to
heat the wine while performing this ritual.
DELICATE
Any wine demonstrating somewhat mild, but attractive characteristics.
Occasionally used to describe well-made wines from the so-called "lesser
grape" varieties.
DEPTH, DEEP (see also LINGERING).
Refers to a premium wine that demands more attention, it fills the
mouth with a developing flavor, there are subtle layers of flavor that go
"deep."
DESSERT WINE
Has two meanings:
Fortified wine - eg: Sherry - where alcohol is added in the form of
Brandy or neutral spirits.
Sweet or very sweet wines of any alcohol level customarily drunk with
dessert or by themselves and usually in small amounts.
DIRECT (see also EASY, SIMPLE).
Everything present in this wine is immediately obvious.
DIRTY (see also YEASTY/YEASTLIKE below).
Describes any of the undesirable odours that can be present in a wine
that that was poorly vinified. A characteristic imparted by improperly
cleaned barrels or various other processes performed incorrectly. Usually
detected first in a wine by the smell of the cork stopper or from a barrel
sample. Not to be confused with corked wines where the stopper is thought
to be responsible.
DRY
Description of a wine made deliberately to possess little or no
sweetness. Commonly defined as containing less than about 0.5% residual
sugar.
DUMB
Characteristic description of a young wine with yet-to-develop aromas
and flavours. A synonym for "closed-in". Named so because it seems "unable
to speak".
EARTHY (see also NOSE, STONEY, VEGETAL, YEASTY/YEASTLIKE).
Covers situations where a "mother-earth" component is present. Earth is
soil-dirt, but an earthy wine is not dirty as in "DIRTY" above. The term
appears to be applicable to wine thought, by some, to be made from grapes
grown on vines planted in land previously used for growing certain
vegetables containing components which "marked" the soil in some way.
European tasters use the term in a broader sense to describe "terroir"
characteristics.
EASY (see also DIRECT, SIMPLE).
Undemanding but pleasant, doesn't require good taste, just tastes good.
ELEGANT (see also COMPLEX).
What to say when there is great balance and grace in the wine, but you
can't quite find apt words of description. Almost a synonym for "breed".
ESSENCE (see also NOSE below).
Two meanings:
Refers to "odor kits" containing vials of representative flavor
essence.
Used occasionally by wineries to describe a late harvest, sweet red
wine. Most frequently appears on bottle labels for Zinfandel red wine made
from grapes picked at 35 deg. Brix or higher sugar content.
ETHYL ACETATE
A substance which contributes the smell associated with acetic acid
content.
EXTRACTED
Refers to the coloring imparted to wines during the fermentation
process by the skins of the grapes used. Can also occur in the further
step known as "maceration" where new wine is allowed to steep with the
skins again. This second step usually results in a "highly extracted"
style of wine, deeply colored with strong flavors and tannin. Rose's, (aka
"blush" wines), are normally made by limiting contact with the skins, the
opposite of "extraction".
FAT
Fills the mouth without aggression. The wine "feels" and tastes a
little obvious and often lacks elegance but is prized by connoisseurs of
sweet dessert wines. Not quite right even for a late harvest Moselle
Riesling, but just right for a classic Sauternes. Fatness/oiliness is
determined by the naturally occurring glycerol - (a.k.a glycerin) -
content in the wine.
FILTERED
Wines that have had suspended particulates resulting from the
fermentation process removed. Important for future clarity and stability
of a wine.
FINED
Use of various materials for clarifying wines. These materials
precipitate to the bottom of the fermentation process vessel carrying any
suspended particulate matter with them.
FINISH (see AFTERTASTE).
As in "this wine has a (whatever) finish".
FIRM (see AUSTERE).
Attacks the palate with acid or tannic astringency. Suggests that the
wine is young and will age. Nearly always a positive comment and very
desirable with highly flavored foods.
FLAT (see also MEAGER, THIN).
Opposite of "firm". Usually indicates very low acidity, so tasting
insipid and lacking flavor.
FLESHY
Refers to both body and texture. A fleshy wine tastes fatter than a
meaty wine, exhibiting some excess oiliness if too pronounced. Often
suggests great smoothness and richness.
FLINT/FLINTY
Synonym for "stoney". Derived from French phrase "gout de pierre a
fusil", literally a smoky, whiff of gunflint, almost acrid taste. These
terms are presumably metaphorical approximations based on the flavor
sensations allegedly present in wines made from grapes grown on a
limestone/silica rich terroir. "Flinty" describes an initial evaluation
indicating a young white wine made from cool region grapes under cold
fermentation conditions. Characterized by high acidity, a tactile "mouthfeel"
that is filling and yet has a flavor sensation that is cleanly "earthy".
FLORAL/FLOWERY (see also NOSE).
Suggests the aroma or taste, usually aroma, of flowers in wine.
"Floral" usually employed as an adjective without modifier to describe
attributes of white wine aromas. Few red wines have floral aromas.
FORWARD
Opposite of "closed-in" or, as used by some, backward. Means presence
of "fruitiness" is immediately apparent. Usually employed as a term
denoting that the wine is in peak condition and on its plateau of
maturity.
FOXY (see also GRAPEY, VITIS LABRUSCA below).
Common descriptive word used to note the presence of the unique musky
and grapey character attached to native american Vitis. labrusca grapes
such as the Concord or Catawba varieties. Derived from the french phrase
"gout de renard" which literally translates as "odor" or "taste" of fox,
but means something more like "presence of fox" in the intangible sense.
The aroma and flavors defy verbal description. The best way to imprint
"foxiness" in the memory is to mentally compare the flavors of fresh
Concord grapes and any fresh California table grape. Most people find the
juice or jelly from the Concord grape quite sprightly and delicious. In
dry table wines that same flavor is considered obtrusive and even quite
disagreeable.
FRESH
Implies the lively fruity acidity, maybe a little bite of acid, found
in youthful light reds, rose's and most whites. All young whites should be
fresh. The opposite is flatness, staleness.
FRUITY
Used for any quality that refers to the body and richness of a wine
made from good, ripe grapes. A fruity wine has an "appley", "berrylike" or
herbaceous character. "Fruitiness" usually implies a little extra
sweetness.
FULL-BODIED
As opposed to "thin" or "thin-bodied". Fills the mouth, has a winey
taste, alcohol is present, the wine has "weight on the tongue".
FUNKY
1970's jargon word. Defies precise definition. Used by some Canadian
tasters when reviewing provincial Liquor Control Board offerings.
GAMEY/GAMELIKE (see also NOSE).
Descriptive term for one of the flavors/aromas considered particular to
Burgundian style Pinot Noir red wines. Reminiscent of taste and flavor
associated with cooked wild duck and other "gamey" meats. Thought to to be
caused by contamination with "brett" - (brettanomyces strain of yeast).
Sometimes referred to as "animale" by french winemakers or "sweaty saddle"
by Australians. Considered a major flaw when flavour is overly-pronounced.
GLYCERIN/GLYCEROL
Gives a sweet taste on the tongue tip. Higher concentrations are found
in high-alcohol and late-harvest wines, leading to sensations of smooth
slipperiness giving a sense of fullness to the wine body. Is a natural
by-product of the fermentation process.
GRAPEFRUITY
Grapefruit flavours are characteristic of cool-climate Chardonnays. See
citrusy above.
GRAPEY (see also VITIS LABRUSCA elsewhere).
Content has simple flavors and aromas reminiscent of a certain type of
fresh wine or table grape. Used by some as adjective alternate for "foxy".
GRASSY
Slightly vegetal-tasting undertone often part of the overall character
of Sauvignon Blanc and certain other grape varietals. European tasters
sometimes use the word "gooseberry" to describe this flavor. In minute
presence it can enhance flavors. As it becomes more dominant the more it
loses appeal leading to unattractiveness.
GREEN (see also ANGULAR).
Strictly applied refers to the taste of wines made with underripe
fruit. More loosely used it refers to some white wines, especially
Riesling, possessing the greenish colour tint indicating youth; does not
necessarily mean the sour and/or grassy taste of unripe fruit content as
well.
HARD
High acidity and/or tannin content leading to a sensation of dryness in
the mouth, a degree of puckery-ness. Useful for detecting young red wines
suitable for aging. Characteristic preferred in dry white wines that will
accompany shellfish.
HARSH
Very astringent wines, usually with high alcohol component, often have
this rough, rustic taste characteristic. May become more tolerable with
ageing but also may not be worth the wait.
HAZY (see also BRILLIANT, CLOUDY, FILTERED).
Refers to wines with slight particulate content when viewed against the
light. Occurs most often in unfiltered or unfined wines where there is no
need to worry. If the haziness is intense enough to cause loss of clarity
however it may indicate a flawed wine.
HEARTY (see also STURDY).
Most often applied in description of full, warm qualities found in red
wines with high alcohol component. Examples are found in the sturdier
so-called "jug wines", some California Zinfandels, lesser French Rhone or
Algerian red wines and in the occasional lesser Australian Shiraz.
HERBACEOUS (see also GRASSY).
Adjective used in description of wine with taste and aroma of herbs,
(usually undefined). Considered to be a varietal characteristic of
Cabernet Sauvignon, and to less extent, Merlot and Sauvignon Blanc grapes.
HOLLOW (see also AFTERTASTE).
Missing middle between "attack" and "finish". Caused by too many grapes
on insufficiently pruned vines. If very noticeable, called "empty".
HOT (see also AFTERTASTE).
Defines a wine high in alcohol and giving a prickly or burning
sensation on the palate. Accepted in fortified wines, but not considered
as a particularly desirable attribute in Cabernet Sauvignon or Chardonnay.
Positively undesirable in light, fruity wines, (eg: Moselle Rieslings).
JAMLIKE/JAMMY.
Word most often encountered in descriptions of California Zinfandel
wines made with Amador County grapes. Refers to the natural berrylike
taste of this grape.
LEAFY (see YEASTY/YEASTLIKE).
Somewhat analogous to "vegetal". Desirable in minute detectable
amounts, if adding to notes of complexity in the wine.
LEAN (see also BODY, THIN elsewhere).
More body would be good, sort of thin in the mouth, often too much
astringency, sometimes a compliment for certain styles.
LEES (see also NUTTY).
Refers to residual yeast and other particles that precipitate, or are
carried by the action of "fining", to the bottom of the fermentation
vessel. US winemakers use the term "mud". Imparts distinctive flavors to
the wine depending on type. Derived from French term "lies" as in "sur
lies".
LEGS (see also FIRM, TEARS).
Two interpretations.
Term used when referring to the liquid rivulets that form on the inside of
a wineglass bowl after the wine is swirled in order to evaluate the
alcohol concentration present. Usually the higher the alcohol content, the
more impressive the rivulets appear because of reduced surface tension
effects. (Some still cling to the erroneous belief that glycerin content
causes these rivulets). Valuable technique when used in "blind" tasting
competitions.
Alternatively, is used by some as a near synonym for "balance" as in
"This wine has _legs_", ie: underpinnings. Indicates the wine has all the
basic characteristics looked for in when making an initial assessment.
LEMONY
Descriptive of a somewhat acidic white wine. These wines contain
flavors reminiscent of that fruit. Apart from that, may be well balanced
in all other respects, sometimes with a touch of extra sweetness.
LENGTH (see also AFTERTASTE).
How long the total flavor lasts in the back of the throat after
swallowing. Counted in time-seconds. Ten seconds is good, fifteen is
great, twenty is superb. Almost a synonym for "finish", as in "this is a
wine with an long, extraordinary finish".
LIGHT
Low alcohol and/or sugar. Since about 1981 a wine containing fewer
calories per comparable serving than a regular glass of wine has been
legally designated as such. Used as a tasting term, "light" is usually a
polite expression meaning "watery".
LINGERING (see AFTERTASTE, LENGTH).
LIVELY
Almost a synonym for fresh. Implies detection of barely discernible
spritzyness. Applies most often to white wines, but some reds also
qualify.
LUSH (see also SWEET below).
Describes impression of wines with high amounts of residual sugar.
Adjective almost entirely reserved for sweet dessert wines.
MADERIZED
Distinctive brown color in wine due usually to period of air exposure.
Regarded as synonym for "oxidized". Originates from the taste/appearance
of Madeira wines. "Sherrified" is commonly used synonym.
MALOLACTIC FERMENTATION
Secondary fermentation occasionally detected in bottled wines. Its
action converts the naturally occurring Malic acid into Lactic acid plus
Carbon Dioxide gas. Reduces total acidity by this action. Since the gas is
contaminated with undesirable odors, if it remains trapped in the bottle
it becomes a minor fault unless allowed to dissipate. Malolactic
fermentation is a commonly used technique for reducing the sharpness of
cool climate Chardonnays and the Lactic acid component gives an admired
"creamy" or "buttery" texture.
MATCHSTICK
Describes the odor of Sulphur Dioxide gas, described by some as similar
to the smell of "burnt matches", found in minute amounts very occasionally
trapped in bottled white wines. Dissipates with airing or decanting.
MEAGER (see also THIN, WATERY).
Lacks "body" and "depth". Has definite feeling of flavor dilution.
Seems to occur in some select varietal wines vinified from grapes
subjected to late season rain, although there are other explanations as
well.
MEATY (see also FAT, OILY).
With much body as though you could chew it. The reference is to lean
meat, so indicates less body present than "fleshy".
MOUTH-FILLING
Wines possessing intense flavors which seem to affect every sensory
nerve in the mouth. Usually slightly high glycerin component, slightly low
acid.
MUSTY (also see DIRTY, CORKED).
A wine that displays unpleasant "mildew" or "moldy" aromas. Results
from improperly cleaned storage vessels, moldy grapes or cork.
NOSE
Not the fleshy sense-organ/projection on the human face. Is near
synonym word for "aroma" and includes "bouquet". Strictly applied it
refers to the totality of the detectable odor, (grape variety, vinous
character, fermentation smells), whether desirable or defective, found in
a wine. One would speak of a mature wine as having, for example, "varietal
aromas, flowery bouquet and hint of vanilla oak combining to give balanced
nose".
The sense organs of the human nose can be educated by the use of
purchased odor comparison kits known by such names as "Le Nez du Vin",
"Component Collection" or "Winealyser". These can sometimes be obtained at
the various Home Wine Makers mail suppliers (etc.) around the country.
NOUVEAU (a.k.a. "Nuevo").
Indicates young, immediately drinkable wine - (eg: "nouveau
Beaujolais").
NUTTY (see also MADERIZED, OXIDIZED).
Table wines that have been exposed to air display this aroma which
resembles that of certain sherry wines. Considered a flaw by some in red
wines, but a desired flavor component in certain white wines by others. (eg:
Chardonnays with extended "lees" contact in the fermentation vessel).
OAKY
The taste or aroma of freshly sawn oak. When a wine, especially a red,
is "oaked" just right, the "nose" will carry a bare whiff of vanilla
aroma. Sometimes, oak flavors overpower other component wine flavors, in
which case it is considered overoaked. Oak flavor is introduced from
contact with storage barrels made from that wood. New oak barrels
contribute stronger flavor to a wine than older storage barrels. The "oaky"
components encountered include "vanillin", and so-called "toasty"
"charred" or "roasted" elements. "Vanillin" comes from the character of
the hardwood. The three others derive from the "charring" of the barrel
which occurs from heating the iron stave-rings which hold the barrel
staves in place after contraction and the flaming of the interior.
OILY (see also FAT, GLYCERIN/GLYCEROL elsewhere)
Describes the vaguely fat, slippery sensation on the palate in contact
with the combination of high glycerin and slightly low acid content.
Mostly encountered in high quality Chardonnays and late harvest sweet
wines.
OPEN-UP/OPENING-UP (see also CLOSED-IN).
Some bottled cellar-aged red wines possess the peculiarity that, when
the cork is first pulled and the wine poured, the full flavors do not
immediately make an appearance. However, after the passage of several
minutes in an open glass goblet, the wine develops unsuspected flavor
characteristics that can verge on the sublime. This phenomenon is referred
to as "opening-up". Conversely, these flavors can disappear just as fast
in just 30 minutes, leaving a subsequent impression of a flat, stale,
"over-the-hill" and/or mediocre wine.
OVERIPE
A grape precondition necessary for making certain styles of Californian
Zinfandel wines. Left on the vine to dry in the sun, certain grape
varietals will develop the desirable "raisiny" character and concentrated
sugar necessary for making specialty wines such as the famous Hungarian
Tokay.
OXIDIZED (see MADERIZED, NUTTY).
PEPPERY
Term almost solely applied to "spicy" wines, such as Gewurztraminer
among the whites, or the red Rhone Syrah and Australian Shiraz wines.
Component which can almost be described as pungent in quality, being
reminiscent of anise, cinnamon etc.
PERFUMED (see CANDYLIKE, FLOWERY)
Synonym for "floral". Implies also a degree of extra residual sugar.
PLUMP
The diminutive of "fat", also implying a degree of "charm" as well.
PONDEROUS
Even less balanced than a "hearty" or "sturdy" wine. The sole impact is
one of high alcohol and "body" character. Little or no acid/tannin
content. An everyday red wine, similar to a french "vin ordinaire" country
wine sold by alcohol content, can be an example.
POWERFUL
Close to being a synonym for BRAWNY.
PRUNEY
Overripe, sun-dried grapes can induce an undesirable pungent quality
into table wines; sometimes compared to "the taste of dried prunes".
PUCKERY (see also HARD, TANNIC)
Synonym for ASTRINGENT.
RACKING (see also FILTERED, FINED).
Traditional method of wine clarification. Sequential transfer of wine
to several containers, each transfer leaving behind some particulate
matter.
RAISINY
Mildly rich flavor due to excessive heat in the growing area which
dries out grapes still on the vine. Considered a fault in most dry table
wines.
REFINED
Term for well-balanced wines. Mostly refers to reds, such as Zinfandel,
which normally turn "powerful" in the barrel. Almost a synonym for
"elegant".
RESIDUAL SUGAR (see also SWEET).
Percentage, by weight or volume, of the unfermented grape sugar in a
bottled wine.
RICH
Giving a full, opulent flavor impression without necessarily being
sweet. Richness supplied by alcohol, glycerin and oak vanilla nuances in
dry wine. The sweeter wines qualify for this adjective if also
characterized by ripe, fruity flavors.
RIM (see also AGE/AGING, BROWNING, LEGS).
Refers to edge of wine surface as seen through a "ballon" (goblet)
style wineglass held at an angle of about 30-40 deg. from the vertical and
viewed against white piece of paper or cloth using natural light. Used in
evaluation of wine age. In "blind" tasting is about the only way to get an
informed perception about the probable life and/or condition of the wine
from that date on.
RIPE
Favorable adjective bestowed when the varietal characteristics of the
grape are optimally present in a well balanced wine. Ripe-tasting wines
tend toward being slightly more fruity and sweet than otherwise normal
wines.
ROBUST (see also BRAWNY).
Vigorous, full with a lot of heart, a big scaled wine.
ROTTEN EGG
Smell of Hydrogen Sulphide gas in wine. Thought to be a characteristic
imparted by certain yeast strains. A decided flaw.
ROUGH (see also ASTRINGENT).
Flavor or texture give no pleasure. Acidity and/or tannin are
predominant and coarse.
ROUND (see also REFINED).
Describes flavors and tactile sensations giving a feeling of
completeness with no dominating characteristic. Almost the same as fat,
but with more approval. Tannin, acid and glycerin are sufficiently present
but appear as nuances rather than distinct flavors.
RUSTIC
Synonym for "rough".
SALTY
One of the four basic taste sensations detected by the human tongue.
Sensed by the taste buds that lie close to the tip of the tongue and just
behind.
SHARP (see also CRISP, HARD).
Excess acid predominates, disturbing the otherwise balanced flavors.
SIMPLE
Normal, everyday, well-vinified table wine of straightforward
character.
SMOKE/SMOKY (see also OAKY, TOASTY, VANILLIN).
Apparently has two meanings:
Some use the word in the same sense as the smell/flavor that separates
smoked (anything) from ordinary (anything).
Refers to aroma contributed by the charred oakwood in barrels. It can
have a variety of impressions - (eg: such as the remains of a burnt-out
fire). Needs a variant, such as "wood-smoke" or "barbeque smoke" or
"sooty" to fully convey the meaning.
SOFT (see also LIGHT).
Generally has low acid/tannin content. Also describes wines with low
alcohol content. Consequently has little impact on the palate.
SOUR (see also CRISP, SHARP).
Almost a synonym for ACIDIC. Implies presence of acetic acid plus
excess acid component. (Is also one of the four basic taste sensations
detected by the human tongue).
SPICY
Almost a synonym for "peppery". Implies a softer, more rounded flavor
nuance however.
SPRITZY (see also LIVELY).
Considered a fairly minor fault stemming sometimes from the onset of a
brief secondary malolactic fermentation in the bottle. Consists of
pinpoint carbonation typically released when the bottle cork is pulled.
Frowned on more if occurring in white wines vinified to be dry.
STALE (see also TANKY).
Wine with lifeless, stagnant qualities. Usually found in wines that
were kept in large vessel storage for an excessive length of time.
STONEY/STONELIKE (see also FLINT/FLINTY).
Describes a _set_ of perceptions that seem to indicate a relatively
young white wine fermented from ripe, but not overly so, grapes under cold
fermentation conditions. Classic examples are made from Chardonnay grapes
in the Chablis region of France. Wines from the Carneros region of the
Napa Valley in California are sometimes so described as well. High acidity
coupled with a tactile, mouth-filling sensation that has a cleanly
"earthy" flavor characterize this type of wine. Term is commonly used to
describe initial impact, as in "Ah, _thats_ a flinty", (or stoney),
"wine".
STRUCTURE
The flavor plan, so to speak. Suggests completeness of the wine, all
parts there. Term needs a modifier in order to mean something - (eg:
"brawny" etc).
STURDY (see also HEARTY)
STYLISH (see also LIVELY).
The style is bold and definite, jaunty and a little pesky.
SUPPLE
Term often used for young reds which should be more aggressive. More
lively than an easy wine with suggestions of good quality. The near
synonym "amiable" is also sometimes employed but does not quite emphasise
the extra connotation of "leanness" implied.
SWEET (see also CLOYING, RICH, RIPE).
Refers to one of the four basic tastes detected by the sensory nerves
of the human tongue. In the description of wine taste-flavor the term
"sweet" is almost always used as an identifier denoting the presence of
residual sugar and/or glycerin. Wine aromas require a descriptive term to
identify the source of the perceived sensation - (eg: "ripe", "lush").
TANKY
Synonym for "stale".
TANNIN (see also ASTRINGENT, PUCKERY).
A naturally occurring substance in grapeskins, seeds and stems. Is
primarily responsible for the basic "bitter" component in wines. Acts as a
natural preservative, helping the development and, in the right
proportion, balance of the wine. It is considered a fault when present in
excess.
TARRY/TARLIKE
Descriptive term used when comparing odor detected in the "nose" of a
wine with similar odor retained in a memory trained by the use of a
comparison kit of scent essences. Such kits include tar, mercaptan,
apricots, mushrooms and other flavoring essences isolated from wines.
TART (see also SHARP, SOUR).
Synonym for "acidic".
TASTE
The four basic sensations detectable by the human tongue. The tip of
the tongue contains the taste receptors registering "sweetness". Just a
little further back, at the sides, taste will appear "salty". Behind that,
flavour will have a "sour" taste at the sides, finally dissolving into
"bitterness" at the near center-rear of the tongue.
TEARS (see also ALCOHOL).
Synonym for "legs".
TERROIR (see also EARTHY, FLINTY above).
French language term for all the characteristics of the vineyard site
thought to be imparted to a particular wine. It is a term that includes
geographic, geological, climatic and other attributes that can affect an
area of growth as small as a few square metres.
THIN/THIN-BODIED (see also LIGHT, MEAGER).
Opposite of "full-bodied".
TIGHT (see also ANGULAR, CLOSED-IN, HARD).
A term for young wines. Almost an synonym for "dumb".
TOASTY (see also OAKY, SMOKE/SMOKY, VANILLIN).
Other, similar descriptors are "caramel" and "toffee". Some also add
spicy flavours, such as "cinnamon" or "cloves".
TOBACCO
Descriptive term, used by some, to describe a flavor component
resembling the taste of raw tobacco leaf in the finish of certain red
wines. Seems to mainly apply to Cabernet Sauvignons from Bordeaux, France
or the Napa region of California. "Cigarbox" is a common term often used
as a near synonym especially if a cedar-wood note in the aroma is
detected. (Non-smokers may have trouble with this word and its
implication).
UNDERIPE (see also ACIDIC, GREEN).
Resulting flavor when grapes that failed to reach optimum maturity on
the vine are used in the vinification process.
UNFILTERED
Opposite of "filtered". However, does not exclude other clarifying
processes such as "fining" etc.
UNFINED
Opposite of "fined". However, does not exclude other clarifying
processes such as "filtering" etc.
VANILLA (see also SWEET, TARLIKE).
Component detectable in the "nose" of a wine. The novice taster can
compare odors with the vials of artificial ones provided in kit form.
VANILLIN
Component contributed by oakwood barrel staves. Considered to add a
degree of "sweetness" to red wines when present in barely detectable
amounts, so adding to a desirably complex style prized by connoisseurs.
VARIETAL CHARACTER (see also BREED, HERBACEOUS, GRAPEY).
The particular flavor characteristics associated with a grape picked at
optimum maturity - (eg: distinctive "berrylike" taste of California
Zinfandels, "blackcurrants" of Cabernet Sauvignon etc).
VEGETAL (see also EARTHY, LEAFY, YEASTY/YEASTLIKE).
Considered a flavor flaw when present in distinctive amounts over and
above that occurring naturally in the grape. "Grassy" has somewhat the
same connotation.
VINOUS (see also SIMPLE).
Akin to "amiable". Nothing basically wrong with the wine, just has no
impact on the taster. Implies good "character" in that characteristics of
a certain grape fruitiness are detectable but apparent lack of other
flavor nuances amount to a dull experience.
VITIS LABRUSCA (see also GRAPEY).
The grape species believed to be an impure, cross-pollinated version of
the wild grape native to North America. Makes tasty juice, jelly but has
wine flavor often termed as "foxy".
VITIS VINIFERA (see also BREED, ELEGANT).
The premier grape species used for the world's most admired wines. Also
referred to as the "European vine".
VOLATILE (see also HARSH).
Powerful, attack aroma. Usually denotes high level of acidity, alcohol
and/or other flavor faults.
WARM
Possesses high alcohol flavor offset by counterbalancing flavors and
other desirable qualities. Unlike "hot", is a positive attribute.
WATERY
Synonym for MEAGER or THIN.
WEIGHTY (see
also BODY).
Well-structured/balanced wines with an implication of mildly excessive
flavor or "heaviness".
WELL-BALANCED
Contains all of the essential elements - (ie: alcohol, flavors, acid or
astringency etc) - in good proportions.
WOODY
Almost a synonym for OAKY. However, implies an overstay in a wooden
container which resulted in the absorption of other wood flavors besides
"oak".
YEASTY/YEASTLIKE (see also DIRTY, EARTHY, NUTTY, VEGETAL).
Term describing odors deriving from varietal yeasts carried on
grapeskins, molds etc. Includes both desirable and undesirable
characteristics. Examples would be the presence of "brett" - (brettanomeyces)
- a strain of yeast that produces "gamey/smokey" odors that are considered
to add to the character of the wine when barely detectable. Considered a
flaw when presence is pronounced. Another, similar example is the "dekkera"
wild yeast strain which gives a "fresh dirt/cement-y" flavor component.
|