We've all been there.
You’re at a gathering and that one friend who could practically be an amateur sommelier (that’s fancy-talk for ‘pro wine taster’) is drinking a glass of wine and going on and on, using words like mouth-feel, earthy, sharp edges, and other language that makes no sense.
Then they turn to you and ask what you think. You stare and say, “I like it.”
Winetasting lingo can feel intimidating and exclusive, but we’ve got you covered. We’ve compiled a quick guide to wine lingo that’ll help you navigate the world of wine with confidence and panache.
The Basics of Wine and Winemaking
Balance: A term for when the elements of wine come together
Blend: A wine made from more than one grape varietal.
Palate: Flavors and complexities of a wine on the tongue and within the mouth.
Tannins: The phenolic (carbolic acid) compounds in wines that creates bitter, dry, and puckery feelings in the mouth
Variety: Red and white grapes come in different varieties, such as Pinot Noir, Chardonnay, Cabernet, Pedro Ximenez, Palomino, etc
Vintage: Wine from a vineyard during a single season; also refers to the year when the grapes were harvested
What Makes Up a Tasting
Aroma: Overall smells of the wine
Body: Tactile sensation describing the fullness and weight of wine in the mouth. Wine can be light, medium, or full-bodied.
Finish: Aftertaste left by the wine in the mouth. (quality wines are often characterized by a longer, more complex finish)
Flavors: Odors perceived in the mouth: sweet, savory, fruity, etcetera
Mouth-feel: How a wine feels on the palate; it can be rough, smooth, velvety, or furry.
Tasting Descriptors
Bright: Related to a wine’s acidity; high acidity wines are described as brighter.
Complex: A wine exhibiting numerous odors, nuances, and flavors.
Dry: A taste sensation that causes puckering sensations in the mouth; the opposite of sweet
Earthy: An odor/flavor reminiscent of damp soil
Fruity: Strong smells and flavors of fresh fruit
Saline: A taste/aroma with a salty quality
Sharp: More pronounced acidity or tannins
Smooth: Gentle and harmonious on the palate
Sweet: Perceptible sugar contents on the nose and in the mouth; the opposite of dry
Young: Fresh and crisp flavors, usually consumed within a year of vintage
Putting It Together
Okay, you're ready! You know the words and have been handed a glass of wine. Take a sip and remember, you're a BAMF. A Bad Ass.... Master of Flavor!
Describe the Body: Light, Medium, Full-bodied
Describe the Aromas: Saline, Earthy, Fruity
Describe the Mouth-feel: Rough, smooth, velvety, or furry
Describe the Flavors: Fruit, Earthy, Nutty, Yeasty, (this can be varied!)
And that’s all there is to it! You’re now ready to impress your friends with your astute knowledge and ability to analyze a glass of wine.
But remember, wine language isn’t about impressing anyone, but rather about deepening your own enjoyment and appreciation for every glass. At the end of the day, “I like it!” does just fine.
Cheers!
Glossary
Aging: Holding wine in barrels, tanks, and bottles to advance them to a more desirable state.
Aperitif: A wine served before a meal to stimulate the appetite.
Aroma: Refers to the overall smell of the wine, especially relating to the grape varietal, often used in context with younger wines.
Balance: A term for when the elements of wine – acids, sugars, tannins, and alcohol – come together in a harmonious way.
Blend: A wine made from more than one grape varietal.
Body: A tactile sensation describing the weight and fullness of wine in the mouth. Wine can be light, medium, or full-bodied.
Bodega: A term for a wine cellar or a wine shop.
Bright: A tasting term related to a wine’s acidity; high acidity wines are described as brighter. Can also refer to the clarity of a wine’s color.
Complex: A wine exhibiting numerous odors, nuances, and flavors.
Dry: A taste sensation often attributed to tannins and causing puckering sensations in the mouth; the opposite of sweet.
Earthy: An odor or flavor reminiscent of damp soil.
Finish : The aftertaste left by the wine in the mouth. Quality wines usually have a longer, more complex finish.
Flavors : Odors perceived in the mouth.
Fruity : A tasting term for wines that exhibit strong smells and flavors of fresh fruit.
Full-bodied : A wine high in alcohol and flavors, often described as “big.”
Mature : Ready to drink.
Mouth-feel : How a wine feels on the palate; it can be rough, smooth, velvety, or furry.
Oxidation : Wine exposed to air that has undergone a chemical change.
Palate : Describes the flavors and complexities of a wine on the tongue and within the mouth.
Saline : A taste or aroma characteristic that suggests a salty quality.
Sharp/Sharp Edges : A descriptor for wines with more pronounced acidity or tannins.
Smooth : A descriptor for wines that are gentle and harmonious on the palate.
Sweet : Wines with perceptible sugar contents on the nose and in the mouth.
Tannins : The phenolic compounds in wines that leave a bitter, dry, and puckery feeling in the mouth.
Varietal : Refers to the different varieties of grapes such as Pinot Noir, Chardonnay, Cabernet, etc.
Vintage : The year a wine is bottled—the yield of wine from a vineyard during a single season; also refers to the year in which the grapes were harvested.
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