Wine Tasting Terms | Wine Club | The California Wine Club BRIARY: Describes young wines with an earthy or stemmy wild berry character. BRIGHT: Used for fresh, ripe, zesty, lively young wines with vivid, focused flavors. BRILLIANT: 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. BROWNING: Describes a wine's color, and is a sign that a wine is mature and may be faded. A bad sign in young red (or white) wines, but less significant in older wines. Wines 20 to 30 years old may have a brownish edge yet still be enjoyable. BURNT: Describes wines that have an overdone, smoky, toasty or singed edge. Also used to describe overripe grapes. BUTTERY: Indicates the smell of melted butter or toasty oak. Also a reference to texture, as in "a rich, buttery Chardonnay." CEDARY: Denotes the smell of cedar wood associated with mature Cabernet Sauvignon and Cabernet blends aged in French or American oak.

CHEWY: Describes rich, heavy, tannic wines that are full-bodied. CIGAR BOX: Another descriptor for a cedary aroma. CLEAN: Fresh on the palate and free of any off-taste. Does not necessarily imply good quality. CLOSED: Describes wines that are concentrated and have character, yet are shy in aroma or flavor. CLOUDINESS: Lack of clarity to the eye. Fine for old wines with sediment, but it can be a warning signal of protein instability, yeast spoilage or re-fermentation in the bottle in younger wines. COARSE: Usually refers to texture, and in particular, excessive tannin or oak. Also used to describe harsh bubbles in sparkling wines. COMPLEXITY: An element in all great wines and many very good ones; a combination of richness, depth, flavor intensity, focus, balance, harmony and finesse. CORKED: Describes a wine having the off-putting, musty, moldy-newspaper flavor and aroma and dry aftertaste caused by a tainted cork. DECANTING: Process for separating the sediment from a wine before drinking. Accomplished by slowly and carefully pouring the wine from its bottle into another container.

DELICATE: Used to describe light- to medium-weight wines with good flavors. A desirable quality in wines such as Pinot Noir or Riesling. DENSE: Describes a wine that has concentrated aromas on the nose and palate. A good sign in young wines. DEPTH: Describes the complexity and concentration of flavors in a wine, as in a wine with excellent or uncommon depth. Opposite of shallow. DIRTY: 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. Back to Top DRY: Having no perceptible taste of sugar. Most wine tasters begin to perceive sugar at levels of 0.5 percent to 0.7 percent. DRYING OUT: 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. EARTHY: 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.

ELEGANT: Used to describe wines of grace, balance and beauty. FAT: 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. FINISH: 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. FLESHY: Soft and smooth in texture, with very little tannin. FLINTY: A descriptor for extremely dry white wines such as Sauvignon Blanc, whose bouquet is reminiscent of flint struck against steel. FLORAL (also FLOWERY): Literally, having the characteristic aromas of flowers. Mostly associated with white wines. FRESH: Having a lively, clean and fruity character. An essential for young wines. FRUITY: Having the aroma and taste of fruit or fruits. GRAPEY: Characterized by simple flavors and aromas associated with fresh table grapes; distinct from the more complex fruit flavors (currant, black cherry, fig or apricot) found in fine wines.

GRASSY: A signature descriptor for Sauvignon Blanc and a pleasant one unless overbearing and pungent. GREEN: Tasting of unripe fruit. Wines made from unripe grapes will often possess this quality. Pleasant in Riesling and Gewurztraminer. GRIP: A welcome firmness of texture, usually from tannin, which helps give definition to wines such as Cabernet and Port. HARD: Firm; a quality that usually results from high acidity or tannins. Often a descriptor for young red wines. HARMONIOUS: Well balanced, with no component obtrusive or lacking. HARSH: Used to describe astringent wines that are tannic or high in alcohol. HAZY: Used to describe a wine that has small amounts of visible matter. A good quality if a wine is unfined and unfiltered. HEARTY: Used to describe the full, warm, sometimes rustic qualities found in red wines with high alcohol. HEADY: Used to describe high-alcohol wines. Back to Top HERBACEOUS: Denotes the taste and smell of herbs in a wine.

A plus in many wines such as Sauvignon Blanc, and to a lesser extent Merlot and Cabernet. Herbal is a synonym. HOT: High alcohol, unbalanced wines that tend to burn with "heat" on the finish are called hot. Acceptable in Port-style wines. LEAFY: Describes the slightly herbaceous, vegetal quality reminiscent of leaves. Can be a positive or a negative, depending on whether it adds to or detracts from a wine's flavor. LEAN: A not necessarily critical term used to describe wines made in an austere style. When used as a term of criticism, it indicates a wine is lacking in fruit. LEGS: The viscous droplets that form and ease down the sides of the glass when the wine is swirled. LENGTH: The amount of time the sensations of taste and aroma persist after swallowing. The longer the better. LINGERING: Used to describe the flavor and persistence of flavor in a wine after tasting. When the aftertaste remains on the palate for several seconds, it is said to be lingering. LIVELY: Describes wines that are fresh and fruity, bright and vivacious.

LUSH: Wines that are high in residual sugar and taste soft or viscous are called lush. NOSE: The character of a wine as determined by the olfactory sense. Also called aroma; includes bouquet. NOUVEAU: A style of light, fruity, youthful red wine bottled and sold as soon as possible. Applies mostly to Beaujolais. NUTTY: Used to describe oxidized wines. Often a flaw, but when it's close to an oaky flavor it can be a plus. OAKY: Describes the aroma or taste quality imparted to a wine by the oak barrels or casks in which it was aged. Can be either positive or negative. 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. OFF-DRY: Indicates a slightly sweet wine in which the residual sugar is barely perceptible: 0.6 percent to 1.4 percent. MALIC: Describes the green apple-like flavor found in young grapes which diminishes as they ripen and mature.

MEATY: Describes red wines that show plenty of concentration and a chewy quality. They may even have an aroma of cooked meat. MUSTY: Having an off-putting moldy or mildewy smell. The result of a wine being made from moldy grapes, stored in improperly cleaned tanks and barrels, or contaminated by a poor cork. PEAK: The time when a wine tastes its best--very subjective. PERFUMED: Describes the strong, usually sweet and floral aromas of some white wines. PRUNY: Having the flavor of overripe, dried-out grapes. Can add complexity in the right dose. RAISINY: Having the taste of raisins from ultra-ripe or overripe grapes. Can be pleasant in small doses in some wines. RAW: Young and undeveloped. A good descriptor of barrel samples of red wine. Raw wines are often tannic and high in alcohol or acidity. RICH: Wines with generous, full, pleasant flavors, usually sweet and round in nature, are described as rich. In dry wines, richness may be supplied by high alcohol and glycerin, by complex flavors and by an oaky vanilla character.

Decidedly sweet wines are also described as rich when the sweetness is backed up by fruity, ripe flavors. ROBUST: Means full-bodied, intense and vigorous, perhaps a bit overblown. ROUND: Describes a texture that is smooth, not coarse or tannic. RUSTIC: Describes wines made by old-fashioned methods or tasting like wines made in an earlier era. Can be a positive quality in distinctive wines that require aging. Can also be a negative quality when used to describe a young, earthy wine that should be fresh and fruity. SMOKY: Usually an oak barrel byproduct, a smoky quality can add flavor and aromatic complexity to wines. SOFT: Describes wines low in acid or tannin (sometimes both), making for easy drinking. SPICY: 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. STRUCTURE: The interaction of elements such as acid, tannin, glycerin, alcohol and body as it relates to a wine's texture and mouthfeel.

Usually preceded by a modifier, as in "firm structure" or "lacking in structure." SUBTLE: Describes delicate wines with finesse, or flavors that are understated rather than full-blown and overt. A positive characteristic. SUPPLE: Describes texture, mostly with reds, as it relates to tannin, body and oak. A positive characteristic. TANNIN: The mouth-puckering substance--found mostly in red wines--that is derived primarily from grape skins, seeds and stems, but also from oak barrels. Tannin acts as a natural preservative that helps wine age and develop. TART: Sharp-tasting because of acidity. Occasionally used as a synonym for acidic. TIGHT: Describes a wine's structure, concentration and body, as in a "tightly wound" wine. Closed or compact are similar terms. TINNY: Metallic tasting. TIRED: Limp, feeble, lackluster. TOASTY: Describes a flavor derived from the oak barrels in which wines are aged. Also, a character that sometimes develops in sparkling wines. VEGETAL: Some wines contain elements in their smell and taste which are reminiscent of plants and vegetables.

In Cabernet Sauvignon a small amount of this vegetal quality is said to be part of varietal character. But when the vegetal element takes over, or when it shows up in wines in which it does not belong, those wines are considered flawed. Wine scientists have been able to identify the chemical constituent that makes wines smell like asparagus and bell peppers. VELVETY: Having rich flavor and a silky, sumptuous texture. VINOUS: Literally means "winelike" and is usually applied to dull wines lacking in distinct varietal character. VOLATILE (or Volatile Acidity): Describes 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. Back to Top Additional Wine and Winemaking Terms as presented by The California Wine Club: ACETIC ACID: All wines contain acetic acid, or vinegar, but usually the amount is quite small--from 0.03 percent to 0.06 percent--and not perceptible to smell or taste.

Once table wines reach 0.07 percent or above, a sweet-sour vinegary smell and taste becomes evident. At low levels, acetic acid can enhance the character of a wine, but at higher levels (over 0.1 percent), it can become the dominant flavor and is considered a major flaw. A related substance, ethyl acetate, contributes a nail polish-like smell. ACIDITY: The acidity of a balanced dry table wine is in the range of 0.6 percent to 0.75 percent of the wine's volume. It is legal in some areas--such as Bordeaux and Burgundy, Australia, California--to correct deficient acidity by adding acid. When overdone, it leads to unusually sharp, acidic wines. However, it is illegal in Bordeaux and Burgundy to both chaptalize and acidify a wine. ALCOHOL: Ethyl alcohol, a chemical compound formed by the action of natural or added yeast on the sugar content of grapes during fermentation. ALCOHOL BY VOLUME: As required by law, wineries must state the alcohol level of a wine on its label. This is usually expressed as a numerical percentage of the volume.

For table wines the law allows a 1.5 percent variation above or below the stated percentage as long as the alcohol does not exceed 14 percent. Thus, wineries may legally avoid revealing the actual alcohol content of their wines by labeling them as "table wine." AMERICAN OAK: Increasingly popular as an alternative to French oak for making barrels in which to age wine as quality improves and vintners learn how to treat the wood to meet their needs. Marked by strong vanilla, dill and cedar notes, it is used primarily for aging Cabernet, Merlot and Zinfandel, for which it is the preferred oak. It's less desirable, although used occasionally, for Chardonnay or Pinot Noir. Many California and Australia wineries use American oak, yet claim to use French oak because of its more prestigious image. American oak barrels sell in the $250 range, compared to more than $500 for the French ones. AMERICAN VITICULTURAL AREA (AVA): A delimited, geographical grape-growing area that has officially been given appellation status by the Bureau of Alcohol, Tobacco and Firearms. Two examples are Napa Valley and Sonoma Valley.

AMPELOGRAPHY: The study of grape varieties. APPELLATION: Defines the area where a wine's grapes were grown, such as Bordeaux, Gevrey-Chambertin, Alexander Valley or Russian River Valley. Regulations vary widely from country to country. In order to use an appellation on a California wine label, for example, 85 percent of the grapes used to make the wine must be grown in the specified district. BARREL FERMENTED: Denotes wine that has been fermented in small casks (usually 55-gallon oak barrels) instead of larger tanks. Advocates believe that barrel fermentation contributes greater harmony between the oak and the wine, increases body and adds complexity, texture and flavor to certain wine types. Its liabilities are that more labor is required and greater risks are involved. It is mainly used for whites. BLANC DE BLANCS: "White of whites," meaning a white wine made of white grapes, such as Champagne made of Chardonnay. BLANC DE NOIRS: "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. (ie.

Champagne that is made from Pinot Noir). BOTRYTIS CINEREA: Called the "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. Some of the most famous examples come from Sauternes and Germany. BOTTLED BY: 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 to finish. BRIX: 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. BRUT: A general term used to designate a relatively dry-finished Champagne or sparkling wine, often the driest wine made by the producer. CELLARED BY: Means the wine was not produced at the winery where it was bottled. It usually indicates that the wine was purchased from another source.

CLONE: A group of vines originating from a single, individual plant propagated asexually from a single source. Clones are selected for the unique qualities of the grapes and wines they yield, such as flavor, productivity and adaptability to growing conditions. CRUSH: Harvest season when the grapes are picked and crushed. CUVEE: A blend or special lot of wine. Back to Top DEMI-SEC: 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. EARLY HARVEST: Denotes a wine made from early-harvested grapes, usually lower than average in alcoholic content or sweetness. ENOLOGY: The science and study of winemaking. Also spelled oenology. ESTATE-BOTTLED: 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. FERMENTATION: The process by which yeast converts sugar into alcohol and carbon dioxide; turns grape juice into wine.

FILTERING: The process of removing particles from wine after fermentation. Most wines unless otherwise labeled are filtered for both clarity and stability. FINING: A technique for clarifying wine using agents such as bentonite (powdered clay), gelatin or egg whites, which combine with sediment particles and cause them to settle to the bottom, where they can be easily removed. FORTIFIED: Denotes a wine whose alcohol content has been increased by the addition of brandy or neutral spirits. FREE-RUN JUICE: The juice that escapes after the grape skins are crushed or squeezed prior to fermentation. FRENCH OAK: The traditional name wine barrels, which supplies vanilla, cedar and sometimes butterscotch flavors. Used for red and white wines. GROWN, PRODUCED AND BOTTLED: Means the winery handled each aspect of wine growing. HALF-BOTTLE: Holds 375 milliliters or 3/8 liter. LATE HARVEST: 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 dessert-style wines. LEES: 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." MACERATION: 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. MADE AND BOTTLED BY: Indicates only that the winery crushed, fermented and bottled a minimum of 10 percent of the wine in the bottle. Very misleading. MAGNUM: An oversized bottle that holds 1.5 liters. MALOLACTIC FERMENTATION: A secondary fermentation occurring in most wines, this natural process converts malic acid into softer lactic acid and carbon dioxide, thus reducing the wine's total acidity. Adds complexity to whites such as Chardonnay and softens reds such as Cabernet and Merlot. MERITAGE: An invented term, used by California wineries, for Bordeaux-style red and white blended wines. Combines "merit" with "heritage." 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 Sémillon. Joseph Phelps Insignia and is an example of a wine whose blends vary each year, with no one grape dominating. METHODE CHAMPENOISE: The labor-intensive and costly 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. MUST: The unfermented juice of grapes extracted by crushing or pressing; grape juice in the cask or vat before it is converted into wine. NEGOCIANT (NEGOCIANT-ELEVEUR): 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. Back to Top NONVINTAGE: Blended from more than one vintage. This allows the vintner to keep a house style from year to year. Many Champagnes and sparkling wines are non vintage.

OXIDIZED: Describes wine that has been exposed too long to air and taken on a brownish color, losing its freshness and perhaps beginning to smell and taste like Sherry or old apples. Oxidized wines are also called maderized or sherrified. PH: A chemical measurement of acidity or alkalinity; the higher the pH the weaker the acid. Used by some wineries as a measurement of ripeness in relation to acidity. Low pH wines taste tart and crisp; higher pH wines are more susceptible to bacterial growth. A range of 3.0 to 3.4 is desirable for white wines, while 3.3 to 3.6 is best for reds. PHYLLOXERA: Tiny aphids or root lice that attack Vitis vinifera roots. The disease was widespread in both Europe and California during the late 19th century, and returned to California in the 1980s. PRESS WINE (or PRESSING): The juice extracted under pressure after pressing for white wines and after fermentation for reds. Press wine has more flavor and aroma, deeper color and often more tannins than free-run juice.

PRIVATE RESERVE: This description, along with Reserve, once stood for the best wines a winery produced, but lacking a legal definition many wineries use it or a spin-off (such as Proprietor's Reserve) for rather ordinary wines. Depending upon the producer, it may still signify excellent quality. PRODUCED AND BOTTLED BY: Indicates that the winery crushed, fermented and bottled at least 75 percent of the wine in the bottle. RACKING: The practice of moving wine by hose from one container to another, leaving sediment behind. For aeration or clarification. RESIDUAL SUGAR: Unfermented grape sugar in a finished wine. SULFITES: Naturally occurring component produced by the yeast during fermentation. Sulfites are found in nearly all wines. TARTARIC ACID: The principal acid in wine. TARTRATES: Harmless crystals of potassium bitartrate that may form in cask or bottle (often on the cork) from the tartaric acid naturally present in wine. VINICULTURE: The science or study of grape production for wine and the making of wine. VINTAGE DATE: Indicates the year that wine grapes were harvested.

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. VINTED BY: Largely meaningless phrase that means the winery purchased the wine in bulk from another winery and bottled it. VINTNER: Translates as wine merchant, but generally indicates a wine producer/or winery proprietor. VINTNER-GROWN: Means wine from a winery-owned vineyard situated outside the winery's delimited viticultural area. 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. Just for one example, 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. VITICULTURE: The cultivation, science and study of grapes. YEAST: Micro-organisms that produce the enzymes which convert sugar to alcohol. Necessary for the fermentation of grape juice into wine.

Words To Describe Wine Words To Describe Wine Acetic Describes a sour, vinegary odour referred to as volatile acidity, too much of which will make the wine undrinkable. Acid The sharp, tart effect of the green fruit of young wine on both the nose and tongue. Aroma The perfume of fresh fruit. It diminishes with fermentation and disappears with age to be replaced by the "bouquet." Astringent The rough, puckery taste sensation caused by an excess of tannin in especially young red wines. It diminishes with age in the bottle. Baked Quality of red wine made in a very hot climate from very ripe grapes. Balanced Having all natural elements in good harmony. Beery The odour of stale beer from a white wine that is over the hill -- usually in old Moselles. Big Full of body and flavour, high degree of alcohol, colour, and acidity. Bitter Self-descriptive. Sign of ill-health caused by inferior treatment such as excessive stalks during crushing or even metal contamination. Black currants The slight smell and taste of black currants often found in Bordeaux wines.

Body The weight and substance of the wine in the mouth; actually a degree of viscosity largely dependent on the percentage of alcohol and sugar content. Bouquet The fragrance a mature wine gives off once it is opened. It develops the two aspects of the olfactory sensations -- aroma and bouquet. Breed Having the character, type, and qualities of its origin. Brilliant Bright and sparkling in appearance so that one can see the light through the wine. Opposite of dull and cloudy. Broad Full-bodied but lacking in acidity and therefore also lacking in finesse. Character Positive and distinctive taste characteristics giving definition to a wine. Clean A well-constructed wine with no offensive smells or tastes. Clear Transparent and luminous appearance. Any sediment rests on the bottom of the bottle. Cloudy Unsound condition of hazy, dull-looking wine. Not to be confused with the condition of a recently shaken old wine whose deposit hasn't yet settled. Cloying Too much sweetness and too little acidity. Coarse Rough texture; little breed or elegance. Common Adequate but quite ordinary. Corky Disagreeable odour and flat taste of rotten cork due to a defective cork in the bottle. Depth Completely lacking sweetness. Should not be confused with bitterness or sourness.

Dull See Cloudy. Earthy What the French call Goï¿½t de terroir. The peculiar taste that the soil of certain vineyards gives to their wine. Disagreeable when too noticeable. Elegant Well balanced, with finesse and breed. Fat Full-bodied but flabby, which in white wines is often due to too much residual sugar. When applied to red wines, it means softness and maturity. Finesse The breed and class that distinguish a great wine. Finish The taste that the wine leaves at the end, either pleasant or unpleasant. Flabby Too soft, almost limp, without structure. Flowery The flowerlike bouquet that is as appealing to the nose as the fragrance of blossoms, as for example, in a fine Moselle. Foxy A pronounced flavour found in wines made from native American grapes; the same smell as in grape jelly. Fruity The aroma and flavour of fresh grapes found in fine young wines. It diminishes with age. Full Having body and colour, often applied to wines that are high in alcohol, sugar, and extracts. Geranium Smelling of geraniums, an indication that the wine is faulty.

Grapy The strong flavour that certain grape varieties, such as the Muscat, impart to certain wines. Green Harsh and unripe with an unbalanced acidity that causes disagreeable odour and a raw taste. Hard Tannic without softness or charm. It can mellow with age. Harsh Excessively hard and astringent. It can become softer with age. Insipid Lacking in character and acidity; dull. Light Lacking in body, colour, or alcohol, but pleasant and agreeable. Lively Usually young and fruity acidity and a little carbon dioxide. Long Leaving a persistent flavour that lingers in the mouth, Sign of quality. Luscious Juicy and soft, filling the mouth without a trace of dry aftertaste. Usually attributed to sweet wine well balanced with acidity. Maderized Flat, oxidized smell and taste reminiscent of Madeira. Term is applied to wines that have passed their prime and have acquired a brown tinge. Mellow Softened with proper age. Metallic The unpleasantly bitter taste a white wine can acquire from improper treatment that did not eliminate traces of the copper that was used to spray the vines.

Musty Disagreeable odour and stale flavour caused by storage in dirty casks of cellars; mouldy. Noble Superior and distinguished; not only possessing the right credentials but also having an impressive stature of its own. Oxidized Having lost its freshness cause by contact with air. Peppery The aromatic smell of certain young red wines from hot climates. Pï¿½tillant Effervescent with an natural light sparkle. Piquant Dry and crispy acid, prickling the palate with its tartness. Powerful Usually applied to robust red wines of great substance, such as a Chï¿½teauneauf-du-Pape, or to white wines with full, assertive bouquet, such as a big white Burgundy. Ripe Full; tasting of ripe fruit, without a trace of greenness. Rounded Well balanced and complete. Sï¿½ve The sap of a great wine; the concentrated aromatic savour of a luscious and ripe sweet white wine of inherent quality. Sharp Excessive acidity, a defect usually found in white wines. Short Leaving no flavour in the mouth after the initial impact.

Smoky Self-descriptive for the particular bouquet of certain Loire wine, such as Pouilly-Fumï¿½, made from the Sauvignon grape. Smooth Of a silky texture that leaves no gritty, rough sensation on the palate. Soft Suggest a mellow wine, usually low in acidity, and tannin. Sound Like vinegar; wine that is spoiled and unfit to drink. Spicy Definite aroma and flavour of spice arising from certain grape varieties (Gewï¿½rztraminer). The aroma is richer and more pronounced than what we call "fruity" Spritzig A pleasant, lively acidity and effervescence noticeable only to the tongue and not to the eye and mostly found in young wines. Sulphury Disagreeable odour reminiscent of rotten eggs. If the smell does not disappear after the wine is poured, it is an indication that the wine is faulty. Sweet Having a high content of residual sugar either from the grape itself or as the product of arrested fermentation. Tannic The mouth-puckering taste of young red wines particularly from Bordeaux. Too much tannin makes the wine hard and unyielding but also preserves it longer.

Aging in the bottle diminishes the tannin and softens the wine. Tart Sharp, with excessive acidity and tannin. In the case of a young red wine, this may be an element necessary for its development. Thin Lacking body and alcohol. It is too watery to be called light, and will not improve with age. Velvety A mellow red wine and a smooth, silky texture that will leave no acidity on the palate. Vigorous Healthy, lively, firm, and youthful. Opposite of insipid and flabby. Watery Thin and small without body or character. Woody Odour and flavour of oak due to long storage in the cask. Often found in Spanish and Australian wines. Yeasty Smelling of yeast in fresh bread. Sign that the wine is undergoing a second fermentation, possibly because it was bottled too early, and is therefore faulty. eRobertParker.com: A Glossary of Wine Terms Weekly Wine Buys acetic: Wines, no matter how well made, contain quantities of acetic acidity that have a vinegary smell. If there is an excessive amount of acetic acidity, the wine will have a vinegary smell and be a flawed, acetic wine.

acidic: Wines need natural acidity to taste fresh and lively , but an excess of acidity results in an acidic wine that is tart and sour. acidity: The acidity level in a wine is critical to its enjoyment and livelihood. The natural acids that appear in wine are citric, tartaric, malic, and lactic. Wines from hot years tend to be lower in acidity, whereas wines from cool, rainy years tend to be high in acidity. Acidity in a wine can preserve the wine's freshness and keep the wine lively , but too much acidity, which masks the wines flavors and compresses its texture, is a flaw. aftertaste: As the term suggests, the taste left in the mouth when one swallows is the aftertaste. This word is a synonym for length or finish. The longer the aftertaste lingers in the mouth (assuming it is a pleasant taste), the finer the quality of the wine. aggressive: Aggressive is usually applied to wines that are either high in acidity or have harsh tannins, or both. angular: Angular wines are wines that lack roundness, generosity, and depth. Wine from poor vintages or wines that are too acidic are often described as being angular.

aroma: Aroma is the smell of a young wine before it has had sufficient time to develop nuances of smell that are then called its bouquet . The word aroma is commonly used to mean the smell of a relatively young, unevolved wine. astringent: Wines that are astringent are not necessarily bad or good wines. Astringent wines are harsh and coarse to taste, either because they are too young and tannic and just need time to develop, or because they are not well made. The level of tannins (if it is harsh) in a wine contributes to its degree of astringence. austere: Wines that are austere are generally not terribly pleasant wines to drink. An austere wine is a hard , rather dry wine that lacks richness and generosity. However, young Rhônes are not as austere as young Bordeaux. backward: An adjective used to describe (1) a young largely unevolved, closed, and undrinkable wine, (2) a wine that is not ready to drink, or (3) a wine that simply refuses to release its charms and personality.

balance: One of the most desired traits in a wine is good balance, where the concentration of fruit, level of tannins, and acidity are in total harmony. Balanced wines are symmetrical and tend to age gracefully. barnyard: An unclean, farmyard, fecal aroma that is imparted to a wine because of unclean barrels or unsanitary winemaking facilities. berrylike: As this descriptive term implies, most red wines have an intense berry fruit character that can suggest blackberries, raspberries, black cherries, mulberries, or even strawberries and cranberries. big: A big wine is a large-framed, full-bodied wine with an intense and concentrated feel on the palate. Most red Rhône wines are big wines. blackcurrant: A pronounced smell of blackcurrant fruit is commonly associated with certain Rhône wines. It can vary in intensity from faint to very deep and rich. body: Body is the weight and fullness of a wine that can be sensed as it crosses the palate. full-bodied wines tend to have a lot of alcohol, concentration, and glycerin.

Botrytis cinerea: The fungus that attacks the grape skins under specific climatic conditions (usually alternating periods of moisture and sunny weather). It causes the grape to become superconcentrated because it causes a natural dehydration. Botrytis cinerea is essential for the great sweet white wines of Barsac and Sauternes. It rarely occurs in the Rhône Valley because of the dry, constant sunshine and gusty winds. bouquet: As a wine's aroma becomes more developed from bottle aging, the aroma is transformed into a bouquet that is hopefully more than just the smell of the grape. brawny: A hefty, muscular, full-bodied wine with plenty of weight and flavor, although not always the most elegant or refined sort of wine. briery: I think of California Zinfandel when the term briery comes into play, denoting that the wine is aggressive and rather spicy . brilliant: Brilliant relates to the color of the wine. A brilliant wine is one that s clear, with no haze or cloudiness to the color. browning: As red wines age, their color changes from ruby/purple to dark ruby, to medium ruby, to ruby with an amber edge, to ruby with a brown edge.

When a wine is browning it is usually fully mature and not likely to get better. carbonic maceration: This vinification method is used to make soft , fruity, very accessible wines. Whole clusters of grapes are put into a vat that is then filled with carbonic gas. This system is used when fruit is to be emphasized in the final wine in contrast to structure and tannin. cedar: Rhône reds can have a bouquet that suggests either faintly or overtly the smell of cedarwood. It is a complex aspect of the bouquet. chewy: If a wine has a rather dense, viscous texture from a high glycerin content, it is often referred to as being chewy. High- extract wines from great vintages can often be chewy, largely because they have higher alcohol hence high levels of glycerin, which imparts a fleshy mouthfeel. closed: The term closed is used to denote that the wine is not showing its potential, which remains locked in because it is too young. Young wines often close up about 12-18 months after bottling, and depending on the vintage and storage conditions, remain in such a state for several years to more than a decade.

complex: One of the most subjective descriptive terms used, a complex wine is a wine that the taster never gets bored with and finds interesting to drink. Complex wines tend to have a variety of subtle scents and flavors that hold one's interest in the wine. concentrated: Fine wines, whether they are light-, medium-, or full-bodied , should have concentrated flavors. Concentrated denotes that the wine has a depth and richness of fruit that gives it appeal and interest. Deep is a synonym for concentrated. corked: A corked wine is a flawed wine that has taken on the smell of cork as a result of an unclean or faulty cork. It is perceptible in a bouquet that shows no fruit, only the smell of musty cork, which reminds me of wet cardboard. cuvée: Many producers in the Rhône Valley produce special, deluxe lots of wine or a lot of wine from a specific grape variety that they bottle separately. These lots are often referred to as cuvées. decadent: If you are an ice cream and chocolate lover, you know the feeling of eating a huge sundae of rich vanilla ice cream lavished with hot fudge and real whipped cream.

If you are a wine enthusiast, a wine loaded with opulent, even unctuous layers of fruit, with a huge bouquet , and a plump, luxurious texture can be said to be decadent. deep: Essentially the same as concentrated , expressing the fact that the wine is rich , full of extract , and mouth filling. delicate: As this word implies, delicate wines are light, subtle, understated wines that are prized for their shyness rather than for an extroverted, robust character. White wines are usually more delicate than red wines. Few Rhône red wines can correctly be called delicate. demi-muid: 650-liter Burgundy barrels which are essentially the equivalent of three regular barrels. diffuse: Wines that smell and taste unstructured and unfocused are said to be diffuse. When red wines are served at too warm a temperature they often become diffuse. double decanting: This is done by first decanting the wine into a decanter and then rinsing the original bottle out with non-chlorinated water and then immediately repouring the wine from the decanter back into the bottle. It varies with the wine as to how long you cork it.

dumb: A dumb wine is also a closed wine, but the term dumb is used more pejoratively. Closed wines may need only time to reveal their richness and intensity . Dumb wines may never get any better. earthy: May be used in both a negative and a positive sense; however, I prefer to use earthy to denote a positive aroma of fresh, rich, clean soil. Earthy is a more intense smell than woody or truffle scents. elegant: Although more white wines than red are described as being elegant, lighter-styled, graceful, balanced red wines can be elegant. extract: This is everything in a wine besides water, sugar, alcohol, and acidity . exuberant: Like extroverted, somewhat hyper people, wines too can be gushing with fruit and seem nervous and intensely vigorous. fat: When the Rhône has an exceptionally hot year for its crop and the wines attain a super sort of maturity, they are often quite rich and concentrated , with low to average acidity . Often such wines are said to be fat, which is a prized commodity. If they become too fat, that is a flaw and they are then called flabby .

flabby: A wine that is too fat or obese is a flabby wine. Flabby wines lack structure and are heavy to taste. fleshy: Fleshy is a synonym for chewy , meaty , or beefy. It denotes that the wine has a lot of body , alcohol, and extract , and usually a high glycerin content. Ch�teauneuf-du-Pape and Hermitage are particularly fleshy wines. floral: Wines made from the Muscat or Viognier grape have a flowery component, and occasionally a red wine will have a floral scent. focused: Both a fine wine's bouquet and flavor should be focused. Focused simply means that the scents, aromas, and flavors are precise and clearly delineated. If they are not, the wine is like an out-of-focus picture- diffuse , hazy, and possibly problematic. forward: An adjective used to describe wines that are (1) delicious, evolved, and close to maturity, (2) wines that border on being flamboyant or ostentatious, or (3) unusually evolved and/or quickly maturing wines.

foudre: Large oak barrels that vary enormously in size but are significantly larger than the normal oak barrel used in Bordeaux or the piece used in Burgundy. They are widely used in the Rhône Valley. fresh: Freshness in both young and old wines is a welcome and pleasing component. A wine is said to be fresh when it is lively and cleanly made. The opposite of fresh is stale . fruity: A very good wine should have enough concentration of fruit so that it can be said to be fruity. Fortunately, the best wines will have more than just a fruity personality. full-bodied: Wines rich in extract , alcohol, and glycerin are full-bodied wines. Most Rhône wines are full-bodied. garrigue: In the southern Rhône Valley and Provence, this is the landscape of small slopes and plateaus. This Provençal word applies to these windswept hilltops/slopes inhabited by scrub-brush and Provençal herb outcroppings. The smell of garrigue is often attributed to southern Rhône Valley wines. Suggesting more than the smell of herbes de Provence, it encompasses an earthy /herbal concoction of varying degrees of intensity.

green: Green wines are wines made from underripe grapes; they lack richness and generosity as well as having a vegetal character. Green wines are infrequently made in the Rhone, although vintages such as 1977 were characterized by a lack of ripening. hard: Wines with abrasive, astringent tannins or high acidity are said to be hard. Young vintages of Rhône wines can be hard, but they should never be harsh . harsh: If a wine is too hard it is said to be harsh. Harshness in a wine, young or old, is a flaw. hedonistic: Certain styles of wine are meant to be inspected; they are introspective and intellectual wines. Others are designed to provide sheer delight, joy, and euphoria. Hedonistic wines can be criticized because in one sense they provide so much ecstasy that they can be called obvious, but in essence, they are totally gratifying wines meant to fascinate and enthrall-pleasure at its best. herbaceous: Many wines have a distinctive herbal smell that is generally said to be herbaceous.

Specific herbal smells can be of thyme, lavender, rosemary, oregano, fennel, or basil and are common in Rhône wines. herbes de Provence: Provence is known for the wild herbs that grow prolifically through- out the region. These include lavender, thyme, sage, rosemary, and oregano. It is not just an olfactory fancy to smell many of these herbs in Rhône Valley wines, particularly those made in the south. hollow: Also known as shallow, hollow wines are diluted and lack depth and concentration. honeyed: A common personality trait of specific white Rhône wines, a honeyed wine is one that has the smell and taste of bee's honey. hot: Rather than meaning that the temperature of the wine is too warm to drink, hot denotes that the wine is too high in alcohol and therefore leaves a burning sensation in the back of the throat when swallowed. Wines with alcohol levels in excess of 14.5% often taste hot if the requisite depth of fruit is not present. inox vats: This is the French term for stainless steel vats that are used for both fermentation and storage of wine.

intensity: Intensity is one of the most desirable traits of a high-quality wine. Wines of great intensity must also have balance . They should never be heavy or cloying. Intensely concentrated great wines are alive, vibrant, aromatic, layered, and texturally compelling. Their intensity adds to their character, rather than detracting from it. jammy: When wines have a great intensity of fruit from excellent ripeness they can be jammy, which is a very concentrated , flavorful wine with superb extract . In great vintages such as 1961, 1978, 1985, 1989, 1990, and 1995, some of the wines are so concentrated that they are said to be jammy. Kisselguhr filtration system: This is a filtration system using diatomaceous earth as the filtering material, rather than cellulose, or in the past, before it was banned, asbestos. leafy: A leafy character in a wine is similar to a herbaceous character only in that it refers to the smell of leaves rather than herbs. A wine that is too leafy is a vegetal or green wine.

lean: Lean wines are slim, rather streamlined wines that lack generosity and fatness but can still be enjoyable and pleasant. lively: A synonym for fresh or exuberant , a lively wine is usually young wine with good acidity and a thirst-quenching personality. long: A very desirable trait in any fine wine is that it be long in the mouth. Long (or length) relates to a wine's finish, meaning that after you swallow the wine, you sense its presence for a long time. (Thirty seconds to several minutes is great length.) In a young wine, the difference between something good and something great is the length of the wine. lush: Lush wines are velvety , soft , richly fruity wines that are both concentrated and fat . A lush wine can never be an astringent or hard wine. massive: In great vintages where there is a high degree of ripeness and superb concentration, some wines can turn out to be so big , full-bodied , and rich that they are called massive. A great wine such as the 1961 or 1990 Hermitage La Chapelle is a textbook example of a massive wine.

meaty: A chewy , fleshy wine is also said to be meaty. monocepage: This term describes a wine made totally of one specific varietal. monopole: Used to denote a vineyard owned exclusively by one proprietor, the word monopole appears on the label of a wine made from such a vineyard. morsellated: Many vineyards are fragmented, with multiple growers owning a portion of the same vineyard. Such a vineyard is often referred to as a morsellated vineyard. mouth-filling: Big , rich , concentrated wines that are filled with fruit extract and are high in alcohol and glycerin are wines that tend to texturally fill the mouth. A mouth-filling wine is also a chewy , fleshy , fat wine. musty: Wines aged in dirty barrels or unkept cellars or exposed to a bad cork take on a damp, musty character that is a flaw. nose: The general smell and aroma of a wine as sensed through one's nose and olfactory senses is often called the wine's nose. oaky: Many red Rhône wines are aged from 6 months to 30 months in various sizes of oak barrels.

At some properties, a percentage of the oak barrels may be new, and these barrels impart a toasty , vanillin flavor and smell to the wine. If the wine is not rich and concentrated , the barrels can overwhelm the wine, making it taste overly oaky. Where the wine is rich and concentrated and the winemaker has made a judicious use of barrels, however, the results are a wonderful marriage of fruit and oak. off: If a wine is not showing its true character, or is flawed or spoiled in some way, it is said to be "off." overripe: An undesirable characteristic; grapes left too long on the vine become too ripe, lose their acidity , and produce wines that are heavy and balance . This can happen frequently in the hot viticultural areas of the Rhône Valley if the growers harvest too late. oxidized: If a wine has been excessively exposed to air during either its making or aging, the wine loses freshness and takes on a stale , old smell and taste. Such a wine is said to be oxidized. peppery: A peppery quality to a wine is usually noticeable in many Rhône wines that have an aroma of black or white pepper and a pungent flavor.

perfumed: This term usually is more applicable to fragrant, aromatic white wines than to red wines. However, some of the dry white wines (particularly Condrieu) and sweet white wines can have a strong perfumed smell. pigéage: A winemaking technique of punching down the cap of grape skins that forms during the beginning of the wine's fermentation. This is done several times a day, occasionally more frequently, to extract color, flavor, and tannin from the fermenting juice. plummy: Rich , concentrated wines can often have the smell and taste of ripe plums. When they do, the term plummy is applicable. ponderous: Ponderous is often used as a synonym for massive , but in my usage a massive wine is simply a big , rich , very concentrated wine with balance , whereas a ponderous wine is a wine that has become heavy and tiring to drink. precocious: Wines that mature quickly are precocious. However the term also applies to wines that may last and evolve gracefully over a long period of time, but taste as if they are aging quickly because of their tastiness and soft , early charms.

pruney: Wines produced from grapes that are overripe take on the character of prunes. Pruney wines are flawed wines. raisiny: Late-harvest wines that are meant to be drunk at the end of a meal can often be slightly raisiny, which in some ports and sherries is desirable. However, a raisiny quality is a major flaw in a dinner wine. rich: Wines that are high in extract , flavor, and intensity of fruit. ripe: A wine is ripe when its grapes have reached the optimum level of maturity. Less than fully mature grapes produce wines that are underripe, and overly mature grapes produce wines that are overripe . round: A very desirable character of wines, roundness occurs in fully mature wines that have lost their youthful, astringent tannins, and also in young wines that have soft tannins and low acidity . savory: A general descriptive term that denotes that the wine is round , flavorful, and interesting to drink. shallow: A weak, feeble, watery or diluted wine lacking concentration is said to be shallow. sharp: An undesirable trait, sharp wines are bitter and unpleasant with hard , pointed edges.

silky: A synonym for velvety or lush , silky wines are soft , sometimes fat , but never hard or angular . smoky: Some wines, either because of the soil or because of the barrels used to age the wine, have a distinctive smoky character. Côte Rôtie and Hermitage often have a roasted or smoky quality. soft: A soft wine is one that is round and fruity, low in acidity , and has an absence of aggressive , hard tannins. spicy: Wines often smell quite spicy with aromas of pepper, cinnamon, and other well-known spices. These pungent aromas are usually lumped together and called spicy. stale: Dull, heavy wines that are oxidized or lack balancing acidity for freshness are called stale. stalky: A synonym for vegetal , but used more frequently to denote that the wine has probably had too much contact with the stems, resulting in a green , vegetal, or stalky character to the wine. supple: A supple wine is one that is soft , lush , velvety , and very attractively round and tasty. It is a highly desirable characteristic because it suggests that the wine is harmonious.

tannic: The tannins of a wine, which are extracted from the grape skins and stems, are, along with a wine's acidity and alcohol, its lifeline. Tannins give a wine firmness and some roughness when young, but gradually fall away and dissipate. A tannic wine is one that is young and unready to drink. tart: Sharp , acidic , lean , unripe wines are called tart. In general, a wine that is tart is not pleasurable. thick: Rich , ripe , concentrated wines that are low in acidity are often said to be thick. thin: A synonym for shallow; it is an undesirable characteristic for a wine to be thin, meaning that it is watery, lacking in body , and just diluted. tightly knit: Young wines that have good acidity levels, good tannin levels, and are well made are called tightly knit, meaning they have yet to open up and develop. toasty: A smell of grilled toast can often be found in wines because the barrels the wines are aged in are charred or toasted on the inside. tobacco: Some red wines have the scent of fresh tobacco. It is a distinctive and wonderful smell in wine.

troncais oak: This type of oak comes from the forest of Troncais in central France. unctuous: Rich , lush , intense wines with layers of concentrated , soft , velvety fruit are said to be unctuous. vegetal: An undesirable characteristic, wines that smell and taste vegetal are usually made from unripe grapes. In some wines, a subtle vegetable garden smell is pleasant and adds complexity, but if it is the predominant character, it is a major flaw. velvety: A textural description and synonym for lush or silky , a velvety wine is a rich , soft , smooth wine to taste. It is a very desirable characteristic. viscous: Viscous wines tend to be relatively concentrated , fat , almost thick wines with a great density of fruit extract , plenty of glycerin, and high alcohol content. If they have balancing acidity , they can be tremendously flavorful and exciting wines. If they lack acidity, they are often flabby and heavy. volatile: A volatile wine is one that smells of vinegar as a result of an excessive amount of acetic bacteria present. It is a seriously flawed wine. woody: When a wine is overly oaky it is often said to be woody.

Oakiness in a wine's bouquet and taste is good up to a point. Once past that point, the wine is woody and its fruity qualities are masked by excessive oak aging. Wine Terms Wine Terms The impression of being full and expansive in the mouth. Austere: Used to describe wines, that are usually dry, relatively hard, and high in acid. Balance: The relationship of a wine�s alcohol, residual sugar, acid and tannin. Balance is a sought-out characteristic. Blousy: A word used to describe a wine that seems to be imbalanced in favor of high alcohol or sweetness. Blend: A mixture of kinds or vintages of wines. Almost all wines involve blending. Body: A wine�s body or weight is generally described as light, medium or full. High alcohol content makes a wine heavy in body. Bouquet: The smell of wine relating to the aging and handling of the wine. Bright: A wine be can visually bright, have bright aromas and flavors-Characteristics perceived by the senses Brilliant: The appearance of very clear wines. Brilliant wines are the product of heavy filtration process. Character: A term for wines that gives the impression of being solid and having substance and integrity.

Compact: A descriptor for wines that give the impression of being intense but not full. Complex: A complex wine has many different aromas and flavors. Concentrated: A descriptor for aromas and flavors that are dense rather than dilute. Crisp: A wine that feels clean and slightly brittle in your mouth. Crispness refers to high acidity. Depth: Wines with depth give the impression of having underground layers of taste rather than being flat. Dry: A wine that is not sweet. Dry describes the texture of a wine that feels rough�can refer to a lack of sweetness. Finish: After the wine is swallowed, the sensation left on your palate. Reflects the flavor of the wine. Firm: Wines that are not soft, but are not harsh and tough. Relates to the tannic content of red wines and oaky white wines. Full: Wines that gives the impression of being large in the mouth. A wine�s fullness can derive from high alcohol content. Harsh: Highly astringent wines, high in alcohol. Hearty: Describes full, warm qualities found in red wines with high alcohol. Off-dry: A generalized term for wines that are neither fully dry or very sweet.

Restrained: Wines that are not expressive. Rich: A term for wines that offer an abundance of flavor, texture, or other senses. Robust: Descriptive for full-bodied, full flavored wine. Round: Roundness relates to a wine�s structure, the make-up of acid, tannin, sweetness and alcohol. Sharp: The slightly biting sensation of excess acidity or high acetic acid. Soft: A term for wine whose sugar and alcohol dominate it acidity ant tannin � lack of hardness. Structure: The part of a wine�s expression that derives from the wine�s basic elements, mainly acid, alcohol, tannin and sugar. Tannic: A term used to describe wine high in tannin. Tannin: A acid,that helps red wine age well,isfound naturally in the skins and stems of grapes that causes puckering of the mouth. Thin: Describes wines that are lacking in substance. Tight: A term for wines that seem to be inexpressive. Varietal: A wine made of primarily on one variety of grape. Vintage: The yearly harvest of a wine grape. A vintage wine shows the harvest date on the label.

Well-balanced: Wines whose acid, alcohol, tannin, and residual sugar relate to each other so that none of the components seems to dominant. Weighty:

Question: Which term describes a wine with a high alcoholic content?
Answer: ROBUST