Becoming familiar with the terms used to describe wine taste and aroma is a learning process that will add to your experience and enjoyment.
The following list is an introduction to the language of wine flavor and aroma; you can learn more in the many fine books available . The following list is an introduction to the language of wine flavor and aroma; you can learn more in the many fine books available .
What does wine terms mean?
acetic The taste and smell of vinegar.
acidity The tarty taste of acid in the wine.
aftertaste The flavor that remains in your mouth after you have swallowed the wine.
anthocyanin The pigment in red wine grapes
appellation A system by which some European countries seek to maintain quality and product image for their wines. It specifies the areas of land that may be used for grape-growing, which cultivars may be used, the maximum yield and the minimum alcohol content of the wines. Australia does not have this type of legislation.
aroma The ‘bouquet’ or fragrance of a wine.
astringent The mouth-puckering effect caused by tannin in the wine.
balance The way flavors such as fruit, acid and alcohol combine.
big wine A rich and full-bodied wine, high in alcohol and tannin, that will improve greatly with age.
body Similar to balance. A full-bodied or well-rounded wine is rich and complex with a well-balanced combination of acid, sweetness and alcohol.
botrytised Under certain conditions the growth of botrytis cinerea mould on ripe bunches of grapes can take a form known as ‘noble rot’. This desiccates (dries) the grapes and enhances the sweetness and flavor of dessert wines made from them.
bouquet The fragrance of the wine.
broad A wine of no particular definition.
buttery Describes either the color or flavor of a wine.
citrus The smell and flavor of citrus fruit, such as lime, lemon or grapefruit.
cloying Excessively sweet.
corked A moldy unpleasant taste or smell caused by a faulty cork or unclean barrels used in storage.
crisp A pleasant, tarty or acid taste often associated with young wines.
depth The measure of fruitiness.
dessert wine A sweet or fortified wine.
dry A wine whose sugar has mostly been converted to alcohol during fermentation.
earthy A rich and loamy smell or taste.
finish Aftertaste. A wine that has good finish lingers in the mouth.
flabby or flat A dull wine lacking in acid and flavor.
flinty The smell of dry rocks being struck.
floral An aroma of citrus blossom, violets or other flowers.
fortified wine Wine which has had grape spirit or brandy added to it.
fruit Flavor of fruit. Both sweet and dry wines can exhibit fruit.
grass See herbaceous. Common in wines made from Sauvignon Blanc.
hard A wine with excessive tannin in it.
herbaceous An aroma of herbs, leaves or grass. A varietal character found in many Cabernet Sauvignon and Sauvignon Blanc wines.
jammy An aroma of stewed fruit.
legs The rivulets of wine that run down inside the glass after it has been swirled. Rich wines high in alcohol show greater viscosity (ropiness).
length See aftertaste.
lively Fresh and fruity. Usually applied to good young white wines with good acidity.
mellow Well-aged, soft wine
mousy An unpleasant, flat, vinegary ‘off’ smell or flavor due to bacterial infection.
mouth-filling Big and rich.
musky Pleasant spicy or earthy smell.
musty Undesirable smell of mold. See corked.
nose See aroma.
oaky The vanillin flavor and aroma of oak, particularly from new oak barrels.
open Ready to drink. Flavors and aromas can change quickly and improve after the wine is opened and in contact with the air.
oxidized Deterioration due to the wine being exposed to air during ageing. Oxidized wines eventually become brown and smell bad.
pepper The smell and taste of cracked pepper.
perfumed A fragrant aroma.
pH The measure of acidity in a liquid. A pH less than 7 is acid; 7 is neutral and above 7 is alkaline. In a wine a pH between 3 and 4 is acceptable.
pungent A strong earthy smell.
rich A full, well-balanced wine, usually with high alcohol content.
room temperature Around 18°C.
rough A coarse wine, usually with excessive tannin or acid.
rounded A full-bodied wine with good balance.
