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* Accessible A wine that is easy to drink
without an overwhelming sense of tannin,
acidity or extract.
* Acidic A wine with a noticeable sense
of acidity.
* Aftertaste A term for the taste left on
the palate after wine has been swallowed.
"Finish" is a synonym.
* Aggressive A wine with harsh and pronounced
flavors. The opposite of a wine described
as "smooth" or "soft"
* Alcoholic A wine that has an out of balanced
presence of too much alcohol.
* Aroma The smell of a wine. The term is
generally applied to younger wines, while
the term Bouquet is reserved for more aged
wines.
* Astringent An overly tannic white wine.
* Austere A wine that is dominated by harsh
acidity or tannin and is lacking the fruit
needed to balance those components.
* Autolytic Aroma of "yeasty"
or acacia-like floweriness commonly associated
with wines that have been aged sur lie.
* Baked A wine with a high alcohol content
that gives the perception of stewed or baked
fruit flavors. May indicate a wine from
grapes that were exposed to the heat of
the sun after harvesting.
* Balanced A wine that incorporates all
its main components—tannins, acid, sweetness,
and alcohol—in a manner where no one single
component stands out.
* Big A wine with intense flavor, or high
in alcohol.
* Biscuity A wine descriptor often associated
with Pinot noir dominated-Champagne. It
is sense of yeasty or bread dough aroma
and flavors.
* Bite A firm and distinctive perception
of tannins or acidity. This can be a positive
or negative attribute depending on whether
the overall perception of the wine is balanced.
* Bitter An unpleasant perception of tannins.
* Blowzy An exaggerated fruity aroma. Commonly
associated with lower quality fruity wines.
* Body The sense of alcohol in the wine
and the sense of feeling in the mouth.
* Bouquet The layers of smells and aromas
perceived in a wine.
* Bright When describing the visual appearance
of the wine, it refers to high clarity,
very low levels of suspended solids. When
describing fruit flavors, it refers to noticeable
acidity and vivid intensity.
* Buttery A wine that has gone through malolactic
fermentation and has a rich, creamy mouthfeel
with flavors reminiscent of butter.
* Cassis The French term for the flavors
associated with black currant. In wine tasting,
the use of cassis over black currant typically
denotes a more concentrated, richer flavor.
* Cedarwood A collective term used to describe
the woodsy aroma of a wine that has been
treated with oak.
* Charming A subjective term used to describe
a wine with a range pleasing properties
but nothing that stands out in an obvious
fashion.
* Cheesy An aroma element characteristic
of aged Champagne that develops after an
extended period of aging. It is associated
with the aroma of aged, nutty cheeses such
as gouda and is caused by a small amount
of butyric acid that is created during fermentation
and later develops into an ester known as
ethyl butyrate.
* Chewy The sense of tannins that is not
overwhelming. It is not necessarily a negative
attribute for wine.
* Chocolaty A term most often used of rich
red wines such as Cabernet Sauvignon and
Pinot noir that describes the flavors and
mouthfeel associated with chocolate--typically
dark.
* Cigar-box An term used to describe the
tobacco aromas derived from oak influence.
* Citrous A wine with the aromas and flavor
from the citrus family of fruits.
* Classic A subjective term used to denote
a wine of exceptional quality that display
the typicity of its varietal(s), displays
layers of complexity and is very well balanced.
* Clean A wine that is not demonstrating
any obvious faults or unwanted aromas and
flavors.
* Clear A wine with no visible particulate
matter.
* Closed A wine that is not very aromatic.
* Cloves An aroma associated with oak treatment
that gives the perception of cloves. It
is caused by the creation of eugenic acid
by the toasting of the oak barrels.
* Cloying A wine with a sticky or sickly
sweet character that is not balanced with
acidity.
* Coarse' A term for a wine with a rough
texture or mouthfeel. Usually applies the
perception of tannins.
* Coconut Aroma perception of coconut derived
from treatment in American oak.
* Compact Opposite of "open knit".
A wine with a dense perception fruit that
is balanced by the weight of tannins and
acidity.
* Complete Similar to the description of
a "balanced wine" but more encompassing
a wine that all the main components-acidity,
alcohol, fruit and tannins-in long along
with a pleasing mouthfeel and long finish.
* Complex A wine that gives a perception
of being multi-layered in terms of flavors
and aromas.
* Concentrated Intense flavors.
* Concoction Usually a derogatory term used
to refer to a wine that seems to have many
different components that are "thrown
together" rather than integrating into
one cohesive profile.
* Connected A sense of the wine's ability
to relay its place of origin or terroir
* Cooked A term similar to "bake"
where the fruit flavors of the wine seemed
like they have been cooked, baked or stewed.
It may also indicate that grape concentrate
was adding to the must during fermentation.
* Corked A tasting term for a wine that
has cork taint
* Creamy A term used to describe the perception
of a warm, creamy mouthfeel. In sparkling
wines, the sense of creaminess arises from
a combination of the finesse of the mousse
and the results of malolactic fermentation.
The perception of creaminess is generally
picked up at the back of the throat and
through the finish of the wine.
* Crisp A pleasing sense of acidity in the
wine.
* Crust Sediment, generally potassium bitartrate,
that adheres to the inside of a wine bottle
D-H
* Definition A wine that not only is well
balanced but also gives a clear expression
of its grape variety or place of origin.
* Delicate A term used similar to charm
but more often relates to the more subtle
notes of a wine.
* Depth A term used to denote a wine with
several layers of flavor. An aspect of complexity.
* Dirty A wine with off flavors and aromas
that most likely resulted from poor hygiene
during the fermentation or bottling process
* Dried up A wine that has lost some of
its freshness or fruitiness due to extended
aging.
* Dry A wine that is lacking the perception
of sweetness.
* Earthy This can mean a wine with aromas
and flavor reminiscent of earth, such as
forest floor or mushrooms. It can also refer
to the drying impression felt on the palate
caused by high levels of geosmin that occur
naturally in grapes.
* Easy A term that can be synonymous with
"approachable" but more commonly
refers to a wine that is simple and straightforward
without much complexity but still enjoyable
to drink.
* Edgy A wine with a noticeably level of
acidity that heightens the flavors on the
palate. Maybe synonymous with "nervy"
* Elegant A term to describe a wine that
possess finesse with subtle flavors that
are in balance.
* Expansive A wine that is considered "big"
but still accessible.
* Expressive A wine with clearly projected
aromas and flavors.
* Fallen over A wine that, at a relatively
young age, has already gone past its peak
(or optimal) drinking period and is rapidly
declining in quality is said to have "fallen
over".
* Farmyard A generally more positive term
than "Barnyard" used to describe
the earthy and vegetal undertones that some
Chardonnay and Pinot noir develop after
maturing in the bottle. While for some wine
drinkers this may not be very appealing,
for others this maybe a sign that the wine
has entered its peak drinking period.
* Fat A wine that is full in body and has
a sense of viscosity. A wine with too much
fat that is not balanced by acidity is said
to be "flabby" or "blowzy"
* Feminine Describes a wine that emphasizes
delicate flavors, silky textures and subtle
aromas rather strength, weight and intensity
of fruit.
* Finesse A very subjective term used to
describe a wine of high quality that is
well balanced.
* Finish The sense and perception of the
wine after swallowing.`
* Firm A stronger sense of tannins.
* Flabby A lacking sense of acidity.
* Flat In relation to sparkling wines, flat
refers to a wine that has lost its effervescence.
In all other wines the term is used interchangeably
with "flabby" to denote a wine
that is lacking acidity, particularly on
the finish.
* Fleshy A wine with a noticeable perception
of fruit and extract.
* Foxy A tasting term for the musty odor
and flavor of wines made from Vitis labrusca
grapes native to North America, usually
a negative term.
* Fresh A positive perception of acidity.
* Fruit The perception of the grape characteristics
and sense of body that is unique to the
varietal.
* Full A term usually used in context of
wine with heavy weight or body due to its
alcohol content. It can also refer to a
wine that is full in flavor and extract
* Grapey A wine with the aromas and flavors
reminiscent of grape flavoring—such as those
associated with grape jelly. The Muscat
family of grapes often produce wines that
are described as "grapey".
* Grassy A term used to describe an herbaceous
or vegetal element of a wine—ranging from
freshly mown lawn grass to lemon grass flavors.
* Green Overly acidic wine. Typically used
to describe a wine made from unripe fruit.
* Gutsy A wine with noticeable body, extract
and fruit.
* Hard Overly tannic wine.
* Harsh Similar to "coarse" but
usually used in a more derogatory fashion
to denote a wine that has unbalanced tannins
and acidity.
* Heavy A wine that is very alcoholic with
too much sense of body.
* Herbaceous The herbal, vegetal aromas
and flavors that maybe derived from varietal
characteristics or decisions made in the
winemaking process-such as harvesting under-ripened
grapes or using aggressive extraction techniques
for a red wine fermented in stainless steel.
* Hollow A wine lacking the sense of fruit.
* Hot Overly alcoholic wine.
I-P
* Inky A term that may refer to a wine's
dark coloring and opacity.
* Jammy A wine that is rich in fruit but
maybe lacking in tannins.
* Lean The sense of acidity in the wine
that lacks a perception of fruit.
* Leathery A red wine high in tannins, with
a thick and soft taste.
* Legs The tracks of liquid that cling to
the sides of a glass after the contents
have been swirled. Often said to be related
to the alcohol or glycerol content of a
wine. Also called tears.
* Lemony A term referring to the tangy acidity
of a wine with fruit flavors reminiscent
of lemons.
* Lightstruck A tasting term for a wine
that has had long exposure to Ultraviolet
light causing "wet cardboard"
type aroma and flavor.
* Linalool The characteristic flowery-peach
aroma associated with Muscat and Riesling
wines. It derived from the chemical compound
linalool.
* Liquorice A term used to describe the
concentrated flavor from rich sweet wines
such as those of Monbazillac AOC which are
produced by botrytized grapes.
* Liveliness A term used to describe a wine
with slight carbonation and fresh, bright
acidity.
* Luscious Similar to "voluptuous"
but more commonly associated with sweet
wines that have a rich, concentrated mouthfeel.
* Mature A wine that has aged to its peak
point of quality.
* Mean A wine without sufficient fruit to
balance the tannins and/or acidity of the
wine, making it unbalance and unpleasant
to drink.
* Meaty A wine with a rich, full body (and
often pronounce tannins and extract) that
gives the drinker the impression of being
able to "chew" it.
* Mellow A wine with a soft texture that
is nearing the peak of its maturity.
* Midpalate A tasting term for the feel
and taste of a wine when held in the mouth.
* Minerality A sense of mineral-ness in
the wine, flavors of slate, shist, silex,
etc.
* Nervy A wine with a noticeable amount
of acidity but is still balanced with the
rest of the wine's components
* Nose A tasting term for the aroma, smell
or bouquet of a wine.
* Oaky A wine with a noticeable perception
of the effects of oak. This can include
the sense of vanilla, sweet spices like
nutmeg, a creamy body and a smoky or toasted
flavor.
* Oily A generally full bodied wine with
a viscous mouthfeel. If the wine is lacking
acidity, this term maybe used in conjunction
with flabby.
* Opulent A rich tasting wine with a pleasing
texture mouthfeel that is well balanced.
* Oxidized A generally negative term describing
a wine that has experienced too much exposure
to oxidation. A wine that has been oxidized,
is considered faulty and may exhibit sherry-like
odors.
* Oxidative Unlike "oxidized",
this is generally a more positive term describing
a wine that has experienced constrained
exposure to oxidation over the course of
its aging process. The aromas and flavors
that develop as a wine oxidatively matures
can range from nuttiness, biscuity and butteriness
to more spicy notes.
* Palate A tasting term for the feel and
taste of a wine in the mouth.
* Peak The point where a wine is at its
most ideal drinking conditions for an individual
taster. This is a very subjective determination
as for some tasters a wine will be at its
peak when the fruit is still fresh and young
while for some tasters the peak will arrive
when a wine has matured in flavor.
* Peppery A wine with the aromas and flavors
reminiscent of the fruit from the Piper
family of plants such as black peppercorn
associated with Syrah and Grenache based
wine or the aroma of crushed white pepper
associated with Gruner Veltliner.
* Perfume A generally positively used to
describe an aspect of a wine's aroma or
bouquet.
* Plummy A wine with the juicy, fresh fruit
flavors of plum
* Polished A wine that is very smooth to
drink, with no roughness in texture and
mouthfeel. It is also well balanced.
* Powerful A wine with a high level of alcohol
that is not excessively alcoholic.
* Prickly A wine with some slight residual
carbonic gas, though not necessarily to
the point of the wine being considered a
sparkling wine. Some very young white wines
(such as Vinho Verde) and dry rosé
may be described as "prickly"
R-Z
* Racy A wine with noticeable acidity that
is well balanced with the other components
of the wine.
* Reticent A wine that is not exhibiting
much aroma or bouquet characteristics perhaps
due to its youth. It can be described as
the sense that a wine is "holding back".
* Rich A sense of sweetness in the wine
that is not excessively sweet.
* Robust A term with similar connotations
as "aggressive" except that "robust"
is more commonly applied to older, mature
wines while "aggressive" tends
to describe younger wines.
* Round A wine that has a good sense of
body that is not overly tannic.
* Sassy A wine with bold, brash and audacious
flavors.
* Sharp A term normally used to describe
the acidity of a wine though it can refer
to the degree of bitterness derived from
a wine's tannin.
* Sherrylike A term used to describe a non-Sherry
wine that exhibits oxidized aromas that
may have been caused by excessive amounts
of acetaldehyde.
* Short A wine with well develop aromas
and mouthfeel but has a finish that is little
to non-existent due to the fruit quickly
disappearing after swallowing.
* Smokey A wine exhibiting the aromas and
flavors of the various types of smoke, such
as tobacco smoke, roasting fire smoke and
a toasty smoke derived from oak influences.
* Smooth A wine with a pleasing texture.
Typically refers to a wine with soft tannins.
* Soft A wine that is not overly tannic.
* Spicy A wine with aromas and flavors reminiscent
of various spices such as black pepper and
cinnamon. While this can be a characteristic
of the grape varietal, many spicy notes
are imparted from oak influences.
* Stalky A woody, green herbaceous note
in a wine.
* Structure A term used to describe the
solid components of a wine-acidity, sugar,
density of fruit flavors and phenolic compounds
such as tannins in relation to the overall
balance and body of the wine.
* Supple A wine that is not overly tannic.
* Sweet A wine with a noticeable sense of
sugar levels.
* Tannic A wine with aggressive tannins.
* Tart A wine with high levels of acidity.
* Texture A tasting term for the mouthfeel
of wine on the palate.
* Thin A wine that is lacking body or fruit
* Tight A wine with a significant presence
of tannins that is restraining the other
qualities of the wine, such as fruit and
extract, from being more noticeable. A "tight
wine" is expected to age well as the
tannins soften to reveal these other qualities.
* Toasty A sense of the charred or smoky
taste from an oaked wine.
* Transparency The ability of a wine to
clearly portray all unique aspects of its
flavor—fruit, floral, and mineral notes.
The opposite would be a wine where flavors
are diffused and thoroughly integrated.
* Typicity A wine tasting term used to describe
how much a wine expresses the typical characteristics
of the varietal.
* Undertone The more subtle nuances, aromas
and flavors of wine.
* Unoaked Also known as unwooded, refers
to wines that have been matured without
contact with wood/oak such as in aging barrels.
* Upfront A wine with very perceivable characteristics
and quality that do not require much thought
or effort to discover.
* Vanilla An oak induced characteristic
aroma reminiscent of vanilla.
* Vegetal A wine with aromas and flavor
reminiscent of vegetation as oppose to fruit
or floral notes.
* Vivid A wine with very expressive ripe,
fruit flavors.
* Voluptuous A wine with a full body and
rich texture.
* Warm A wine with noticeable but balanced
alcohol as opposed to a wine with excessive
alcohol that maybe described as "hot".
It can also refer to a creamy texture derived
from oak treatment.
* Watery A wine that is excessively "thin"
in body and fruit.
* Yeasty Often uses synonymously with "biscuity"
and can describe a wine with aromas and
flavor reminiscent of bread dough or biscuits.
* Young Wine that is not matured and usually
bottled and sold within a year of its vintage.
* Zesty A wine with noticeable acidity and
usually citrus notes.
* Zippy A wine with noticeable acidity that
is balanced with enough fruit structure
so as to not taste overly acidic. |
2010 Rogov's Guide to Kosher Wines
The World's 500 Best Kosher Wines |
