Acidity. High acidity creates a tart or sour taste on the tongue.
Aftertaste. Also known as ‘finish’, this is the taste that lingers in the mouth after the wine is tasted. The longer the finish, the higher the quality of the wine.
Balanced. The fruit, acid and wood flavors present in the wine are properly balanced – none of the single characteristics dominates the wine. A wine that is not properly balanced might be described as “harsh” or “acidic.”
Big. Describes a wine that is full-bodied and rich, with a slightly alcoholic taste.
Bite. A considerable degree of acidity or tannin. Some bite is acceptable in a rich, full bodied wine.
Body. The weight of the wine in the mouth. Could be full bodied, medium bodied or light bodied.
Bouquet. Term used to describe the aroma of the wine as it matures in the bottle.
Buttery. Describes both the flavor and the texture in the mouth.
Closed. Describes wines that don’t have as much aroma or flavor.
Crisp. Describes a fresh, young wine that has good acidity.
Earthy. Generally a positive attribute in red wines, describes a taste that is slightly reminiscent of soil.
Finish. The aftertaste that lingers in the mouth after the wine is tasted. The longer the finish, the higher the quality of the wine.
Flint. An aromatic attribute of some white wines, refers to the scent of flint striking steel.
Fruity. Usually implies that the wine has some extra sweetness.
Green. The taste of fruit that isn’t fully ripe. This is a positive attribute of some wines.
Herbaceous. The taste and aroma of herbs found in some wines.
Legs. The droplets of wine that slide down the sides of the wineglass when the wine is swirled in the glass. Well-defined legs indicate higher alcohol content, greater sweetness.
Nose. The aroma of the wine.
Peppery. Used to describe the taste of pepper in a wine. This is a step stronger than ‘spicy’.
Round. Describes a wine that is well balanced in fruit, tannins and body.
Smoky. The presence of a wood-smoke aroma – should be subtle.
Soft. Wines with low acid or tannin, or low alcohol content.
Spicy. The presence of the flavors of spice in the wine – cinnamon, cloves, mint, pepper.
Supple. Wines with well-balanced tannins and fruit qualities.
Tannin. A wine component found mostly in red wines and derived from the grape skins, seeds and stems, as well as from oak barrels. Tannin is a natural preservative that helps wine age and develop. Produces a dry sensation in the mouth. Adds the flavor of leather or tea.
Tart. The presence of a sharp taste, usually caused by acidity.
Thin. A wine that lacks body and depth.
Toasty. Usually associated with dry white wines, gives the hint of the wooden barrel.