Wine Terms and Descriptors (Flavors, Aromas and Characteristics)
Common Taste Descriptors/ Wine Aromas
FLORAL NOTES layering of exotic combinations of different floral aromas
- Orange blossom, honeysuckle, lilac, lavender, rose, elderflower, lily, hyacinth, jasmine, hibiscus
FRUIT AROMAS/ FLAVORS
- Citrus ~ grapefruit, lemon, lime, orange
- Black Berry/ Fruit ~ blackberry, black cherry, blackcurrant (cassis)
- Red Berry/ Fruit ~ raspberry, red cherry, plum, redcurrant, strawberry
- Tree ~ apricot, peach, nectarine, apple (green/ ripe), pear
- Tropical Fruit ~ pineapple, banana, kiwi, lychee, mango, melon, passion fruit
- Dried Fruit ~ fig, prune, raisin, jam (stewed fruit)
HERBACEOUS AROMAS/ FLAVORS
- Eucalyptus, grass, hay, mint, wet leaves
DRIED HERBS AROMAS/ FLAVORS
- Green: i.e., dill, oregano
- Dark: i.e., hay, tobacco
EARTHY/ MINERAL AROMAS/ FLAVORS describes the hint of soil/ earth present
- Mushroom, wet forest after a light rain, tree bark, limestone, wet rocks, minerals, steel, petrol, rubber, tar
MEATY AROMAS/ FLAVORS found in red wines showing concentration and/or chewy qualities
- Cooked, grilled, roasted or dried (jerky) meat/ game, bacon
NUTTY AROMAS/ FLAVORS
- Walnut, hazelnut, almond
CARAMEL AROMAS/ FLAVORS
- Light: i.e., honey, butterscotch
- Dark: i.e., chocolate, molasses
WOODY AROMAS/ FLAVORS
- Cedar, oak, smoky, coffee, burnt toast
SAVORY SPICE AROMAS/ FLAVORS – (aka PEPPERY) – a pleasant spicy, pungent flavor and aroma that suggests black or white pepper
- Black pepper, white pepper, dried chili pepper, cumin, coriander, mustard powder
SWEET SPICE AROMAS/ FLAVORS – (aka BAKING SPICES)
- Anise, cinnamon, cloves, mint, ginger, licorice, nutmeg, allspice, vanilla, eucalyptus
VEGETAL AROMAS/ FLAVORS
- Fresh: i.e., grass, green pepper, asparagus, mushroom, black olive, tomato leaf
On the Nose Expressions
AROMA is used when discussing the sensory information gathered through the nose about how a wine smells overall.
BOUQUET is the aroma a wine develops as a result of ageing wine in barrels and bottles.
CLOSED describes wines that are concentrated and have character, yet are shy in aroma or flavor. A wine that hasn’t reached its full potential. A synonym is tight, often said for wines that must mature.
Wine Characteristics
DRY means no perceptible taste of sugar (off dry means slightly sweet taste of sugar).
ACIDITY is a characteristic of wine providing a tart taste that enhances, yet balances a wine’s fruitiness. A wine that lacks all acidity and is dominated by fruit flavors is considered FAT (or flabby) and cloying. Too much acidity makes a wine seem unpleasantly THIN or SHARP and off balanced.
- Generally higher in whites than in red.
- Cool climate wines generally have higher acidity than warm climate wines.
- IN DECREASING LEVELS OF ACID:
GREEN too acidic
BRIGHT ripe, zesty, lively young wines with vivid, focused flavors.
TART very acidic with a hint of fruitiness.
CRISP a pleasant degree of perceptible acidity in white wines.
FRESH attractively acidic whites and light bodied reds that taste clean and fruity.
LIVELY fresh and fruity, bright and vivacious.
FLABBY a soft, feeble wine lacking acidity on the palate.
FAT full-bodied, high alcohol wines, low in acidity giving a “fat” impression on the palate. Feels oily and heavy on the tongue and tastes excessively fruity.
o Carries positive connotations when said of a dessert wine.
o Can be a plus with bold, ripe, rich flavors
TANNIN: is the mouth-puckering substance – found mostly in red wines – that is derived from grape skins, seeds and stems, and also from oak barrels. Similar to very strong black tea feel in the mouth. Tannin acts as a natural preservative that helps wine age and develop.
- IN DECREASING LEVELS OF TANNINS:
TANNIC aggressive tannins
HARD too tannic
FIRM perceptible high tannins and/or acidity. Often a descriptor for young red wines
ASTRINGENT critical term usually used for white wines with a high level of tannins
HARSH astringent wines that are tannic and/or high in alcohol
CHEWY rich, heavy, full-bodied with some but not obtrusive tannins
SMOOTH/ SUPPLE/ VELVETY not too tannic
SOFT low acidity and tannins, making for easy drinking.
Weight/ Body Language
BODY is sometimes described as mouthfeel (texture). It is the sensation of richness, weight or viscosity and is a combination of the effects of alcohol, tannins, sugars and flavor compounds extracted from the skins. The more body a wine has the less like water it tastes.
DEPTH describes the complexity and concentration of flavors in a wine, as in a wine with excellent or uncommon depth.
Terms related to the above
THIN is an unbalanced wine that lacks body and depth.
LEAN wines are austere, perhaps too thin; lacking fruit but not acid
DELICATE applies to light or medium bodied wines with flavorful, balanced, yet mild characteristics
ROUND describes a texture that is smooth, good body and not too much tannin.
RICH wines are generous, full, pleasant flavors, with some apparent sweetness.
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- In dry wines, richness may be supplied by high alcohol and glycerin, by complex flavors and by an oaky vanilla character.
In sweet wines richness is when the sweetness is backed up by fruity, ripe flavors.
- In dry wines, richness may be supplied by high alcohol and glycerin, by complex flavors and by an oaky vanilla character.
BIG full-bodied wines, flavorful with an intense and concentrated feel on the palate; not as powerful as robust wines
ROBUST wines are full-bodied that are matched with an intense, vigorous flavor, perhaps overblown
Other Terms
BALANCE means a wine in which all dimensions – acidity, sweetness, tannins, alcohol – make a harmonious whole – a balanced structure between them makes a wine taste good. A wine that’s too fruity is referred to as flabby (too low in acid). A wine that is too acidic is thin.
COMPLEXITY describes an element in all great wines and many very good ones; combining richness, depth, flavor intensity, focus, balance, harmony and finesse. Revs up your senses with scents, flavors and textures.
- Lesser wines have one or two simple flavors.
- The greatest wines generally have many different levels and flavors.
STRUCTURE: The interaction of elements such as acid, tannin, glycerin, alcohol and body as it relates to a wine’s texture and mouthfeel. Usually proceeded by a modifier, as in “firm structure” or “lacking in structure.”
FINISH is a wine’s aftertaste, measured by the taste or flavors that linger in the mouth after the wine is tasted. The key to judging a wine’s quality. Great wines have rich, long, complex finishes.
LENGTH is the amount of time the sensations of taste and aroma persist after swallowing. The longer the better an indication of quality.
MATURE is a term used for a wine that’s probably aged to its full potential
HOT is used when a wine is too alcoholic, leaving a burning sensation on the palate
RUSTIC describes wines made by old-fashioned methods. 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.
