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How many times have you tried a wine that you loved and thought that you'll pop into your local wine shop and buy something just like it. When you arrive and try to describe it, you realise that the best you can manage is "It was red, and it was really nice. I think there was a bird on the label".
Ok, so probably that's stretching the point, but if you're a wine enthusiast you'll know that there's a common language, or at least a set of common terms, that help you describe what you've drunk in such a way that someone else would be able to recognise exactly the sort of wine you're looking for.
Well that's what this article is all about. We'll help you understand these terms, which will not only help you better describe the wines you taste, but also enhance your overall wine experience. In a nutshell, we'll help you become a more confident wine taster and buyer.
Terroir is a French term that refers to the growing environment of the grapes, which influences the character of a wine. It includes factors such as geographic location, soil types, terrain, climate, farming techniques, and more. Terroir encompasses the environmental factors that give a wine a sense of place.
Variety refers to the type of grape, while varietal is a wine made from a single grape variety. For example, a single-varietal Chardonnay is a wine made from mostly or all Chardonnay grapes.
Fermentation is the process of converting grape sugars into alcohol through the addition of yeast. Wine, in simple terms, is fermented grape juice.
Malolactic fermentation is a secondary fermentation in which naturally occurring malic acid (which is tart, like tart apples) changes into lactic acid (which is smooth, like butter). Many wines described as "buttery" or "creamy" have undergone malolactic fermentation.
Barrel-fermented wines are fermented in oak barrels instead of stainless steel or concrete.
A blend is a wine made by blending several varietal wines together. A field blend refers to a wine made with different varieties that are harvested and vinified together.
Vintage refers to the year the grapes were harvested, while non-vintage (NV) wines are a blend of several vintages.
ABV is an abbreviation for alcohol by volume, which is listed as a percentage on the wine label.
Primary aromas are grape-derived aromas and include dominant fruity, herbal, and floral notes.
Secondary aromas are considered background aromas that come from winemaking practices, such as fermentation techniques. These can smell of buttered brioche or cheese rind, have nutty characteristics, or even impart yeast-like aromas.
Tertiary aromas come from the aging process, such as oak barrel aging, and can include notes of vanilla, coconut, baking spices, toasted nuts, cigar box, tobacco, or leather.
Acidity makes your mouth water, giving you that mouth-puckering sensation, like a tart lemon or cranberry, which can make a wine seem refreshing and zesty. Too much acidity can taste harsh, like your teeth are being stripped of enamel, while not enough acidity will make the wine seem flabby. Both red wines and white wines have acid. Low pH = higher acid levels.
Tannins contribute to the texture of wine—the way it feels in the mouth. Tannins are phenolic compounds present in grape skins, seeds, and stems, or from extended aging in oak. A wine that is tannic has lots of these compounds and feels astringent.
Sweetness, and how it relates to sweet wine, is commonly misunderstood. If you think a wine is sweet, try to distinguish between the sweetness from residual sugar (RS) left after fermentation, and that "feeling" of sweetness because the wine has strong fruit flavours (fruit driven).
Alcohol is a result of fermentation. When tasting, if a wine feels warm or hot in your throat, that's a sign of a higher alcohol wine. Bolder, full-bodied wines, whether red or white wines, tend to have more alcohol than their leaner counterparts.
Body is the general weight of the wine on the palate, otherwise known as viscosity -- think skim milk versus whole milk when comparing light-bodied to full-bodied wine.
Length is the amount of time a wine's flavours and textures linger on your palate after swallowing. In some wines, that lingering sensation can last several seconds or more.
The more aromas, flavours, and nuances you can decipher, the more complex the wine is. Typically, this is an indicator of a quality wine.
Light-bodied wines are lighter in overall body (weight, viscosity). They may seem delicate, subtle, lean, or racy in your mouth. Generally, light-bodied wines will have less alcohol and tannin, with higher acidity.
Wines that fill your palate with texture and intensity are typically full-bodied. In many cases, these have higher tannin levels, more alcohol, and are darker in colour. Common words for full-bodied wines include rich, opulent, intense, structured, and muscular.
Mouthfeel describes how the wine feels on the palate, such as smooth, velvety, dry, rough.
Fruit-forward is a common wine term used to describe the dominant notes of fruit in the nose and mouth. It doesn't necessarily mean the wine is sweet, just that there's noticeable fruit characters. Think fresh strawberries, raspberry jam, baked apples, etc.
Also known as earthy, rustic, or Old World in style, savoury indicates there are more earthy or herbaceous notes with less dominant fruit characteristics. Think kalamata olives, dried herbs, leather, game, or tobacco.
This term is used to describe aromas and flavours of oregano, mint, dried herbs, eucalyptus, etc.
Typically, this is used when a wine's flavours and aromas impart earth/soil notes of slate, wet stone, crushed rocks, or chalk.
A descriptor used when a wine smells like toasty oak or any of the aromas that oak barrel aging can impart, such as vanilla, caramel, smoke, coconut, and nuts.
This wine term is used to describe notes of black or white pepper, baking spices, curry spices, etc.
Vegetal describes the vegetable characteristics detected in a wine, such as bell peppers, asparagus, and grass. If too prominent, it is typically considered a flaw, usually from too much skin contact, though there are some grapes, like Cabernet Franc, in which the vegetal notes are part of the typical profile. It's all about balance.
Flabby refers to when a wine doesn't really have any acidity to balance it. Not a positive term.
A lively, lean wine with a lot of zesty acidity is often described as racy. It usually gets its brightness from high acid levels. Highly acidic wines like Riesling and sparkling wine can be considered racy.
When a wine is soft and round in your mouth, or velvety in texture, it's described as supple. Basically, the tannins are well integrated, so it's not drying or astringent.
This term is used when a wine has high levels of tannins, from grape skins, stems, or oak, which could mean it's more bitter or astringent in taste. While some white wines are tannic, red wines are more associated with tannins since the grape skins are left on during the fermentation process. Red wines with high tannins include Cabernet Sauvignon, Syrah, and Nebbiolo, to name a few.
Wines that are balanced are considered harmonious in all their elements: alcohol, acids, tannins, sugars -- meaning nothing stands out and all the components seamlessly blend together.
Now that you are familiar with the most common wine tasting terms, let's take a look at how some of these terms can be applied to specific varietals.
Next time you drink a little wine, look for its grape variety in the following sections and see if you can associate it with the relevant terms. See which other terms you think are associated with your wine, as we've only listed a couple of examples under each term.
Unoaked, high-acid white wines like Riesling, Sauvignon Blanc, Albariño, Chenin Blanc, Chablis, and Vinho Verde are known for their zesty characteristics.
Jammy flavours are common in red wines from warmer climates, like Merlot from California's Central Valley or Puglian Primitivo.
Crisp wines are lively, young, fresh wines with high acidity, which make ideal apéritifs and include nonvintage sparkling wines, refreshing Sauvignon Blanc, a crisp Chardonnay, light-bodied, unoaked whites like Gavi or Muscadet, or lighter-bodied reds like Gamay and unoaked Pinot Noir.
Spicy notes can be found in a variety of wines, such as a peppery Syrah, a cinnamon-infused Zinfandel, or a nutmeg-laced Chardonnay.
Floral notes are common in aromatic white wines like Gewürztraminer, Riesling, and Moscato, as well as some red wines like Pinot Noir, Malbec, and Nebbiolo.
Herbaceous characteristics can be found in wines made from grapes like Sauvignon Blanc, Cabernet Sauvignon, Carmenère, and Cabernet Franc.
Minerality can be detected in wines such as Chablis, Sancerre, and German Riesling, which often exhibit slate, wet stone, or chalky notes.
Toasty or oaky flavours are often associated with wines aged in oak barrels, such as a rich Chardonnay, a bold Cabernet Sauvignon, or an opulent Pinot Noir.
Spicy wines can include a black pepper-infused Syrah, a clove-scented Pinot Noir, or a cinnamon-laced Merlot.
Vegetal notes can be found in wines made from grapes like Cabernet Franc and Sauvignon Blanc, which may exhibit flavours of bell pepper, asparagus, or grass.
Flabby wines lack acidity and can include some overripe Chardonnays or high-alcohol red wines that do not have enough acid to balance their richness.
Racy wines are typically high in acidity and can include varieties such as Riesling, Sauvignon Blanc, and sparkling wines like Champagne.
Tannic wines are often red wines with high levels of tannins, such as Cabernet Sauvignon, Syrah, and Nebbiolo.
Balanced wines can come in many forms, from a harmonious Chardonnay with equal parts fruit, acid, and oak to a well-structured Cabernet Sauvignon that seamlessly blends tannins, fruit, and alcohol.
In conclusion, understanding wine tasting terms and descriptors can significantly enhance your wine experience and make you a more confident taster and buyer. By familiarizing yourself with these common terms, you'll be better equipped to describe and enjoy the wines you taste. So, grab a glass, and put your newfound knowledge to the test! Cheers!
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