葡萄酒品评术语2 Wine Tasting Terms

Wine Terminology

If you feel intimated or embarrassed by not knowing

talk

professional or even an amateur wine taster to enjoy

drinking wines. Nor is it necessary to know

about wines to select and enjoy them. However, knowing a

little and gradually expanding your knowledge can add immeasurably to your

enjoyment of wine.

We have two lists to help you familiarize yourself with wine terms. Each is almost a

dictionary. Wine terminology can be confusing and learning it can be a daunting task.

Hopefully this will make the task easier.

The first is a glossary of Wine Tasting Terminology. The second, below, is a general

Wine Glossary

. Learning this vocabulary can make your wine tasting experience

more enjoyable.

Glossary Wine Tasting

Describe wines whose total acid is so high that

Acidic

they taste tart or sour and a sharp edge or harsh

feeling on the palate.

Describes a harsh or bitter taste or pungent smell

that is due to excess sulfur.

The taste or flavors that linger in the mouth after

the wine is tasted, spit or swallowed. The

aftertaste or

in judging a wine's character and quality.

Aftertaste

Surprisingly, this may differ significantly from the

taste while the wine is in your mouth. A lingering

aftertaste is a virtue, as long as the taste is

enjoyable. Great wines have rich, long, complex

aftertastes.

Slightly harsh in taste or texture, usually due to a

high level of tannin or acid.

Acrid

Aggressive

Alcoholic

Appearance

Apple

Aroma

Astringent

Austere

Awkward

Backbone

Backward

Balance

Used to describe a wine that has too much alcohol

for its body and weight, making it unbalanced. A

wine with too much alcohol will taste

uncharacteristically heavy or hot as a result. This

quality is noticeable in aroma and aftertaste.

Refers to a wine's clarity, not color.

A pleasant apple-fruit aroma, particularly

characteristic of Chardonnays made without

excessive oak.

Traditionally defined as the smell that wine

acquires from the grapes and from fermentation.

Now it more commonly means the wine's total

smell, including changes that resulted from oak

aging or that occurred in the bottle--good or bad.

Describes a rough, harsh, puckery feel in the

mouth, usually from tannin or high acidity that

red wines (and a few whites) have. When the

harshness stands out, the wine is astringent.

Used to describe relatively hard, high-acid wines

that lack depth and roundness. Usually said of

young wines that need time to soften, or wines

that lack richness and body.

Describes a wine that has poor structure, is

clumsy or is out of balance.

Used to denote those wines that are full-bodied,

well-structured and balanced by a desirable level

of acidity.

Used to describe a young wine that is less

developed than others of its type and class from

the same vintage.

A wine has balance when its elements are

harmonious and no single element dominates.

Alcohol and tannins may also be elements of

structure or backbone.

Bite

Bitter

Blunt

Body

Bouquet

Brawny

Briary

Bright

A marked degree of acidity or tannin. An acid grip

in the finish should be more like a zestful tang and

is tolerable only in a rich, full-bodied wine.

Not common in wines but found occasionally

(particularly in the aftertaste, and usually in

subtle, refreshing form) in some Italian wines and

Alsatian whites. It describes one of the four basic

tastes (along with sour, salty and sweet). Some

grapes--notably Gewurztraminer and

Muscat--often have a noticeable bitter edge to

their flavors. Another source of bitterness is

tannin or stems. If the bitter quality dominates

the wine's flavor or aftertaste, it is considered a

fault. In sweet wines a trace of bitterness may

complement the flavors. In young red wines it

can be a warning signal, as bitterness doesn't

always dissipate with age. Normally, a fine,

mature wine should not be bitter on the palate.

Strong in flavor and often alcoholic (see

development on the palate.

The overall texture or weight of wine in the mouth

usually the result of a combination of glycerin,

alcohol and sugar. Commonly expressed as

full- bodied, medium-bodied or medium-weight,

or light-bodied.

This is a technical term that describes the smell

that a wine develops after it has been bottled and

aged. Most appropriate for mature wines that

have developed complex flavors beyond basic

young fruit and oak aromas.

Used to describe wines that are hard, intense,

tannic and that have raw, woody flavors. The

opposite of elegant.

Describes young wines with an earthy or stemmy

wild berry character.

Used for fresh, ripe, zesty, lively young wines

with vivid, focused flavors.

Brilliant

Browning

Burnt

Buttery

Cedary

Cheezy

Chewy

Cigar Box

Clean

Closed

Exceptionally clear and transparent. 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.

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.

Describes wines that have an overdone, smoky,

toasty or singed edge. Also used to describe

overripe grapes.

Indicates the smell of melted butter or toasty

oak. Also a reference to texture, as in

buttery Chardonnay.

Denotes the smell of cedar wood associated with

mature Cabernet Sauvignon and Cabernet blends

aged in French or American oak.

Organic, ripe natural cheese aromas, almost

always a flaw, typically indicating filthy wine

making and an unwanted secondary fermentation

in the bottle.

Describes rich, heavy, tannic wines that are

full-bodied.

Another descriptor for a cedary aroma.

Fresh on the palate and free of any off-taste.

Does not necessarily imply good quality.

Describes wines that are concentrated and have

character, yet show little aroma or flavor. This

may be a temporary condition (akin to

below) in an age worthy wine that is past its

youth but not yet mature.

Cloudiness

Cloying

Coarse

Complexity

Corked

Delicate

Dense

Depth

Dilute

Dirty

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.

Too sweet and lacking the balance provided by

acid, alcohol, bitterness or intense flavor.

Usually refers to texture, and in particular,

excessive tannin or oak. Also used to describe

harsh bubbles in sparkling wines.

An element in all great wines and many very good

ones; a combination of richness, depth, flavor

intensity, focus, balance, harmony and finesse.

They offer multiple dimensions in both their

aromatic and flavor profiles, and have more going

for them than simply ripe fruit and a satisfying,

pleasurable, yet one-dimensional quality.

Always a flaw, this describes a wine having the

off-putting, musty, moldy-newspaper flavor and

aroma and dry aftertaste caused by a tainted

cork.

Complex with many flavors working together.

Used to describe light- to medium-weight wines

with good flavors. A desirable quality in wines

such as Pinot Noir or Riesling.

Describes a wine that has concentrated aromas

on the nose and palate. A good sign in young

wines.

Describes the complexity and concentration of

flavors in a wine, as in a wine with excellent or

uncommon depth. Opposite of shallow. Often

refers to a more mature wine.

A description of a wine whose aromas and flavors

are thin and watery.

As the name implies, this covers any and all foul,

rank, off-putting smells that can occur in a wine,

Dry

Earthy

Elegant

Elusive

Empty

Fading

Fat

Finish

Flabby

Flat

including those caused by bad barrels or corks. A

sign of poor wine making.

This doesn't mean the opposite of wet, It is the

opposite of sweet. Having no perceptible taste of

sugar. Most wine tasters begin to perceive sugar

at levels of 0.5 percent to 0.7 percent. It can

describe wines with a rough feel on the tongue.

Imparts a characteristic earthy aroma. 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, crude smell that borders on or

crosses into dirtiness.

Used to describe wines of grace, balance and

beauty, not intense.

A secret wine-taster's term meaning

figure out what this wine smells like.

Similar to hollow; devoid of flavor and interest.

Describes a wine that is losing color, fruit or

flavor, usually as a result of age.

Full-bodied, high-alcohol wines low in acidity give

a

with bold, ripe, rich flavors; can also suggest the

wine's structure is suspect.

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.

A critical term that is for a wine that is soft,

feeble, lacking acidity on the palate.

Having low acidity; the next stage after flabby.

This can also refer to a sparkling wine that has

lost its bubbles.

Fleshy

Flinty

Floral (also

Flowery)

Foxy

Fresh

Fruity

Full

Funky

Generous

Graceful

Grapey

Soft and smooth in texture, with very little

tannin.

A descriptor for extremely dry white wines such

as Sauvignon Blanc, whose bouquet is

reminiscent of flint struck against steel; typical of

French Chablis and Loire Valley Sauvignon Blancs

(Sancerre).

Literally, having the characteristic aromas of

flowers. Mostly associated with white wines.

A term used to describe the unique musky and

grapey character of many native American

labrusca varieties, like Concord. Foxy wines are

not generally well thought of by serious wine

lovers, but a well-made Concord wine (or

Scuppernong or Muscadine in the American

South) can be a pleasant change of pace.

Having a lively, clean and fruity character. An

essential for young wines.

Having the aroma and taste of fruit or fruits.

Graceful. Describes a wine that is harmonious

and pleasing in a subtle way.

A description of wines that give the impression of

being large or heavy in your mouth.

This is modern slang for an

strongly organic qualities, may be

complimentary, neutral or negative depending on

its intensity and the taster's personal preference.

A wine whose characteristics are expressive and

easy to perceive.

Describes a wine that is harmonious and pleasing

in a subtle way.

Characterized by simple flavors and aromas

associated with fresh table grapes; distinct from

the more complex fruit flavors (currant, black

Grassy

Green

Grip

Hard

Harmonious

Harsh

Hazy

Heady

Hearty

Herbaceous

cherry, fig or apricot) found in fine wines. This is

not necessarily a positive term. It implies a

strong-flavored, one- dimensional wine without

the subtlety or character that shows as complex

aroma and flavor.

A signature descriptor for Sauvignon Blanc and a

pleasant one unless overbearing and pungent,

smelling just like your lawn after cutting the

grass.

Tasting of unripe fruit. Wines made from unripe

grapes will often possess this quality. Pleasant in

Riesling and Gewurztraminer.

A welcome firmness of texture, usually from

tannin, which helps give definition to wines such

as Cabernet and Port.

Firm; a quality that usually results from high

acidity or tannins. Often a descriptor for young

red wines.

Well balanced, with no component obtrusive or

lacking.

Used to describe astringent wines that are tannic

or high in alcohol.

A visual description, used to describe a wine that

has small amounts of matter. A good quality if a

wine is unfined and unfiltered.

Used to describe high-alcohol wines with a

fragrant aroma.

Used to describe the full, warm, sometimes rustic

qualities found in red wines with high alcohol.

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. A

synonym of herbal.

Hectare

Hollow

Hot

Intense

Juicy

Leafy

Lean

Legs

Length

Lingering

Lively

A metric unit of area equal to100 ares or 10,000

sq m (2.471 acres)

Lacking in flavor. Describes a wine that has a first

taste and a short finish, and lacks depth at

mid-palate.

High alcohol, unbalanced wines that tend to burn

the tongue and palate with

are called hot. This is generally a sign of

excessive or unbalanced alcohol. Acceptable in

Port-style wines.

Wines that express themselves strongly. How

strong the aroma or flavor is in relation to the

total expression.

Tasty and pleasing, not necessarily found in a

complex wine.

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.

Another synonym of acidic. Not necessarily a

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.

The viscous droplets that form and ease down the

sides of the glass when the wine is swirled.

The amount of time the sensations of taste and

aroma persist after swallowing. The longer the

better.

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.

Describes wines that are fresh and fruity, bright

and vivacious.

Lush

Maderized

Malic

Meaty

Mercaptans

Murky

Musty

Nose

Nutty

Oaky

Wines that are high in residual sugar and taste

soft or viscous are called lush. 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.

Describes the brownish color and slightly sweet,

somewhat caramelized and often nutty character

found in mature dessert-style wines.

Describes the green apple-like flavor found in

young grapes which diminishes as they ripen and

mature.

Describes red wines that show plenty of

concentration and a chewy quality. They may

even have an aroma of cooked meat.

An unpleasant, rubbery smell of old sulfur;

encountered mainly in very old white wines.

More than deeply colored; lacking brightness,

turbid and sometimes a bit swampy. Mainly a

fault of red wines.

Having an off-putting moldy or mildew smell. The

result of a wine being made from moldy grapes,

stored in improperly cleaned tanks and barrels, or

contaminated by a poor cork. Corked wines never

improve with breathing.

A term for aroma and bouquet. The character of a

wine as determined by the olfactory sense.

Used to describe oxidized wines. Wine that is over

the hill. Often a flaw, but when it's close to an

oaky flavor it can be a plus.

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. See also American oak,

French oak. Oaky white wines often show such

flavors as pineapple and tropical fruit. Oaky reds

may show strong vanilla aromas, herbal dill, or

spices.

A wine that's been kept too long (or poorly) and is

Over the Hill

Oxidized

Perfumed

Piercing

Potent

Pruny

Puckery

Pungent

Raisiny

Raw

Rich

no longer enjoyable.

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.

Describes the strong, usually sweet and floral

aromas of some white wines. This usually reflects

a heavy floral quality that may be out of balance.

Implies a high level of tart sourness that may be

out of balance, although extreme acidity may be

an advantage in some wine-food matches.

Intense and powerful.

Having the flavor of overripe, dried-out grapes.

Can add complexity in the right dose.

Describes highly tannic and very dry wines.

Having a powerful, assertive smell linked to a

high level of volatile acidity. Rarely used in a

complimentary way.

Having the taste of raisins from ultra-ripe or

overripe grapes. Can be pleasant in small doses

in some wines.

Young and undeveloped. A good descriptor of

barrel samples of red wine. Raw wines are often

tannic and high in alcohol or acidity.

Wines with generous, full, pleasant flavors,

usually sweet and round in nature, are described

Robust

Round

Rustic

Smoky

Soft

Spicy

Stale

Stalky

Stemmy

Subtle

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.

Describes a texture that is smooth, not coarse or

tannic.

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.

Usually an oak barrel byproduct, a smoky quality

can add flavor and aromatic complexity to wines.

Describes wines low in acid or tannin (sometimes

both), not tart nor sour, making for easy drinking.

Opposite of hard.

A descriptor for many wines, indicating the

presence of spice flavors such as anise,

cinnamon, cloves, nutmeg, mint and pepper

which are often present in complex wines.

Wines that have lost their fresh, youthful qualities

are called stale. Opposite of fresh.

Smells and tastes of grape stems or has leaf- or

hay-like aromas.

Wines fermented too long with the grape stems.

The taste will be bitter.

Complex and balanced. Describes delicate wines

with finesse, or flavors that are understated

rather than full-blown and overt. A positive

characteristic.

Supple

Tanky

Tart

Thin

Tight

Tinny

Tired

Toasty

Vegetal

Velvety

Vinous

Volatile

Describes texture, mostly with reds, as it relates

to tannin, body and oak. A positive characteristic.

Describes dull, dank qualities that show up in

wines aged too long in tanks.

Sharp-tasting because of acidity. A broad

synonym for acidic.

Lacking body and depth. More critical than light

bodied. Implies a bland and uninteresting wine.

Describes a wine's structure, concentration and

body, as in a

compact are similar terms.

Metallic tasting.

Limp, feeble, lackluster.

Describes a flavor derived from the oak barrels in

which wines are aged. Also, a character that

sometimes develops in sparkling wines.

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.

Delicious smoothness. Having rich flavor and a

silky, sumptuous texture.

Literally means

to dull wines lacking in distinct varietal character.

(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

Acetic Acid

Acid

Acidity

levels it is considered a major defect.

Glossary of Wine Terms

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.

The tart (or in excess, sour) quality that

is wine's natural acidity. A compound

present in all grapes and an essential

component of wine that preserves it,

enlivens and shapes its flavors and helps

prolong its aftertaste. There are four

major kinds of acids--tartaric, malic,

lactic and citric--found in wine. Acid is

identifiable by the crisp, sharp character

it imparts to a wine. It is required for

proper balance; too much or too little

constitutes a flaw.

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 and in California--to

correct deficient acidity by adding acid.