Wine Terms
Winemakers and wine writers use a variety of descriptions to communicate the aromas, flavors and characteristics of wines. Many of the terms seem familiar and natural, yet others are less clear. Use this glossary of common wine terminology to help you better understand and describe the wines you enjoy.
| Acidity | The presence of natural fruit acids that lend a tart, crisp taste to wine |
| Aroma | Smells in wine that originate from the grape |
| Astringent | Bitter; gives a drying sensation in the mouth |
| Balanced | All components of the wine are in harmony |
| Barrel Fermented | White wine that is fermented in an oak barrel instead of a stainless steel tank |
| Body | The weight and tactile impression of the wine on the palate that ranges from light to heavy/full |
| Bouquet | Smells from winemaking, aging and bottle age |
| Buttery | Rich, creamy flavor associated with barrel fermentation |
| Character | Describes distinct attributes of a wine |
| Chewy | Wine that has a very deep, textured and mouth-filling sensation |
| Clean | Wine without disagreeable aromas or tastes |
| Closed | Wine that needs to open up; aging and/or decanting can help |
| Complex | Layered aromas, flavors and textures |
| Cooked | Wine that has been exposed to excessively high temperatures; spoiled |
| Corked | Wine that has been tainted with moldy smells or other obvious flaws from a bad cork |
| Delicate | Light, soft and fresh wine |
| Dry | No sugar or sweetness remaining; a fruity wine can be dry |
| Earthy | Flavors and aromas of mushroom, soil and mineral |
| Elegance | A well balanced, full wine with pleasant, distinct character |
| Finish | The final impression of a wine on the palate; ranges from short to long |
| Firm | Texture and structure of a young, tannic red |
| Flabby/Flat | Lacking in acidity, mouth-feel, structure and/or texture |
| Fleshy | A soft textured wine |
| Flinty | A mineral tone, aroma or flavor |
| Floral | Flower aromas such as rose petals, violets, gardenia or honeysuckle |
| Fruity | Obvious fruit aromas and flavors; not to be confused with sweet flavors such as berries, cherries and citrus |
| Full-Bodied | Rich, mouth filling, weighty-textured wine |
| Grassy | Aromas and flavors of fresh cut grass or fresh herbs |
| Green | Unripe, tart flavors |
| Hard | Texture and structure that hinders flavor |
| Herbaceous | Grassy, vegetable tones and aromas |
| Lean | Wine is thin and tastes more acidic than fruity |
| Legs | Teardrop impressions of alcohol weightiness that are visible on the inside edges of a wine glass |
| Light-Bodied | A wine with delicate flavors, texture and aromas |
| Lively | Young, fruity and vivacious flavor |
| Malolactic | Conversion of hard, malic acid (green apple flavors) in wine to soft, lactic acid (rich, butter flavors) |
| Medium Bodied | A wine with solid, but not rich weight and texture |
| Nose | The smell of a wine; aroma |
| Oak | Aromas and flavors contributed during barrel fermentation and/or aging such as vanilla, caramel, chocolate, smoke, spice or toast |
| Off-Dry (Semi-dry) | Very low levels of residual sugar remaining in the wine |
| Rich | Weighty flavors and texture |
| Round | Smooth flavors and texture; well-balanced |
| Smoky/Toasty | Aromas of smoke and toast imparted by fired barrels |
| Sweet | Wines that have a higher concentration of sugar after fermentation |
| Tannin | A drying, astringent sensation on the palate that is generally associated with heavier red wines |
| Terroir | French word reflecting the expression of soil, topography and climate in a wine |
| Thin | Wine is unpleasantly watery and lacks flavor and texture |
| Vegetal | Herbal, weedy aromas and flavors |
| Velvety | Smooth-textured with deep, rich aromas and flavors |
| Vintage | Year that grapes were harvested and fermented to make a wine |
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