Glossary
A
Acescency
see volatility
Acidity
one of the four basic tastes : produces a tart sensation especially on the side of the tongue : also gives wine freshness, vivacity and longevity. Insufficient acid results in lack of character
Adulterated
wine that has been falsified by adding illegal substances
After taste
taste left in the mouth after the wine has been drunk : often applied to wines whose characteristics are not revealed immediately after swallowing
Aggressive
wine with very strong acidity or astringency
Agreeable
unpretentious, well-balanced and pleasant to drink
Alcohol
organic compound occurring naturally in wine : an excess of alcohol results in a burning sensation
Ampelo
relating to grapes : a wine tasting of grapes
Angular
sharp, tart, acid : usually applied to red wine
Animal
odours suggesting animals\' bodies e.g. musk, wet fur,leather
Anise
spicy aroma of aniseed usually applied to white wine
A O C
abbreviation of Appellation d\'origine controlee – a French term for wine from a limited area assuring authenticity and quality
Aromatic
rich in aromas of various styles : aromatic grape varieties include muscat and sauvignon
Astringency
applied to wines (especially red) rich in young tannins still undeveloped, resulting in a harsh sensation
Attractive
pleasant, seductive wine, full of charm
Austere
wine in which acidity and tannins are dominant, often because the wine is too young
Authentic
true to its origins i.e. appellation, grape variety and terroir
B
Balsamic
referring to smells reminiscent of sap and resinous wood – pine, cedar, sandalwood etc : especially associated with red wines
Beaten
a wine tired after transportation
Beeswing
light deposits in suspension found in quality wines
Bitter
one of the four basic tastes : leaves an unpleasant and lingering acidity in the mouth
Blanc
white wine made from either white grapes or the juice of black-skinned grapes e.g. Champagne made from black Pinot Noir
Blanc de blancs
white wine made from only white grapes
Blanc de noirs
white wine made from black grapes
Blend
wine which is a result of blending
Blending wine
wine having qualities that make it suitable for mixing with other wines to improve the latter
Blurred
wine which is turbid or hazy
Botrytis
a parasitic fungus that facilitates the production of sugars essential for sweet wines, also known as noble rot : grey rot results in the spoilage of grapes and may lead to the loss of a crop
Botrytized
term applied to a crop of grapes affected by botrytis (see above)
Bouquet
tertiary aromas which develop during the maturing and ageing of wines
Brilliant
a clear wine of sparkling clarity due to good acidity : with ageing the acidity diminishes and the wine becomes worn out and dull
Broken
spoilage resulting in change of colour, often due to a rapid change in temperature
Brutish
common, boorish, crude wine
Burnt wood
odour reminiscent of burnt wood or toast, often due to storage in wooden casks that were burnt during manufacture
C
Caressing
round, fine, delicate, smooth … like a caress
Caudalie
a unit equal to one second used to define aromatic persistence when wine tasting
Chambrer
(from the French) to bring red wine to room temperature i.e. maximum 18 C. Higher than 20 C is unacceptable
Chaptalization
addition of sugar to the must before fermentation to increase the alcohol level
Character
having the distinctive qualities of its particular genre
Characterless
dull, insipid and lacking in character
Charming
pleasant, agreeable and elegant wine
Clear
a limpid transparent wine
Cleared
wine that has been separated from its deposit (see decant) to become brilliant and clear
Closed
wine being drunk too young
Coarse
tannic, heavy, common wine lacking elegance but not to be confused with a rustic wine which may be lacking in subtlety but is basically clean and sound
Colourless
white wine with little colour
Complete
well-balanced in terms of aroma, taste and structure
Complex
wine in which the aroma and taste sensations are various, complex and subtle
Concentrated
wine in which the aromas are perceived as intense
Consistant
a well-balanced wine which is firm and intense
Court
(from the French) wine in which the taste fades rapidly
Cremant
fizzy wine with only a slight froth (less fizzy than Champagne)
Crystalline
wine which is bright like a crystal
Dark
wine which is deep coloured, almost black, and with little brilliance
Decanting
process of separating wine from the deposit which has formed during bottle ageing. Wine is poured from its bottle with a light source (candle or bulb) under the neck of the bottle enabling the clarity of the wine to be clearly observed. The wine poured off into a carafe is kept free of any deposit. It is preferable to taste the wine before decanting to ensure that the wine is of a quality to warrant decanting.
Decoloured
wine that has lost its colour with age
Delicate
subtle, fine and harmonious wine : can also be applied to a quality wine. Older delicate wines need to be handled with care
Developed
a wine which has been modified, for better or worse, and developed new characteristics
Distinguished
high quality, elegant wine
Dosage
adding liqueur to a sparkling wine to establish a type – brut, dry, medium etc
Dry
wine with no sweetness
Dull
wine which has lost its limpidity and transparency
E
Early
either a grape variety which ripens early or a wine which matures and develops rapidly
Effervescent
wine containing carbon dioxide in the form of bubbles
Elegant
high quality wine with harmonious characteristics
Empyreumatic
from the Greek pyros – fire. All aromas associated with burning matter – smoked, grilled, toasted, burnt etc
Exceptional
a rare wine of excellence
Excellent
a wine of remarkable quality
Expressive
a wine which evokes many descriptive expressions
F
Feminine
graceful and elegant but with little body : opposite to a virile wine which has not yet developed its potential
Feverish
wine slightly affected by acescence or volatility
Fiery
containing high level of alcohol resulting in a burning sensation
Filiform
wine with little contrast – fine and delicate but no real,body or substance
Fine
wine of overall high quality
Flabby
thin wine lacking acidity
Flaccid
flabby wine containing an excessive amount of sugar at the expense of acidity
Flat
wine of little acidity and lacking in taste that fills the mouth
Flavoursome
wine which gives pleasure in the mouth
Floral
wine with the aroma of flowers
Fortified
term applied to wine whose alcoholic content has been increased by the addition of grape spirit e.g. sherry, port, muscat
Foxy
with characteristics of strong smelling furry animals, especially the fox. A foxy odour is typical of some hybrid grape varieties and, though unpleasant if too pronounced, can be a sign of quality e.g. in some Champagnes
Fragrant
wine rich in aromas and perfumes
Fresh
young wine without excess acidity producing a refreshingly pleasant sensation in the nose and mouth
Fruity
reminiscent of the odours and tastes of grapes and other fruits
Full
well-balanced, meaty wine
Full-bodied
dense and generous wine, rich in the mouth
G
Generic
from an appellation of specific region
Generous
full-bodied wine with good alcohol level
Glint
point of light reflected in the colour of the wine (may help determine the age of wine) e.g. green glints in a white wine ; orange glints in a red wine
Glistening
brilliant, luminous and seductive wine
Gold
yellowy colour of wine similar to the precious metal ; sometimes with nuances of grey or green
Graisse
bacterial spoilage resulting in an oily appearance
Great
wine whose qualities are well above average
Green
very acid white wine made, intentionally or unintentionally, from under-ripe grapes
H
Hard
applied mainly to young wines where tannins and acidity dominate, not yet having mellowed
Harsh
unpleasant chemical taste and smell due to excessive ethyl acetate
Heady
a wine rich in bouquet and alcohol which, literally, goes easily to one\'s head
Heavy
thickly coloured wine , too high in tannins and alcohol, lacking finesse and acidity
Herbacious
wine with pronounced plant aromas reminiscent of green grass, often caused by under-ripe grapes. Not a good sign.
Hint
aromatic nuance perceived in the mouth or nose during tasting
Honest
wine with neither real faults nor much quality but conforming overall to oenological standards
I
Incisive
biting wine which is very lively
Insipid
lacking in flavour
Intense
forceful colour, flavour or smell
L
Lactic
wine with characteristics derived from milk i.e. the buttery flavours of some Chardonnays
Leaden
dull wine with a slightly greyish colour
Light
wine with little colour, character or alcohol
Ligneous
over-rich in poor quality tannins
Limpid
clear, transparent, translucent wine with no deposit
Lively
a refreshing wine with good acidity
Long
wine of quality whose expressions remain in the mouth a long time after swallowing (see caudalie)
Luminous
brilliant wine with intense brightness
M
Mache
(from the French) without vivacity, tired, at the end of its life
Maderized
term used for white wine which after oxidation (exposure to air) or excessive ageing takes on the taste and odour of Madiera, and becomes amber or bronze in colour
Marked
wine with an excess of one or more elements
Meaty
a dense, smooth wine with plenty of body
Mellow
often a sweet white wine, but sometimes red , rich in sugar and unctuous
Melted
wine in which all the constitutive elements are homogeneous and harmonious
Mercaptan
unpleasant fetid odour reminiscant of rotten eggs
Milky
hazy wine with the appearance of milk
Mineral
range of odours reminiscent of minerals – chalk, sandstone, tufa
Mousseux
fizzy white wine
Moustillant
wine which is very slightly fizzy due to continuing fermentation
Muet
wine with no body
Mushiness
unpleasant odour usually caused by using spoiled grapes
Musky
wine with aroma of musk
Must
fresh grape juice not yet fermented
Mute
wine made from must that has been sterilized to retain part of its sugar, which is not converted into alcohol e..g. port, pineau des Charentes
N
Nervy
lively wine with a high acidity level
Neutral
wine without personality or special character
Noble rot
see botrytis
Nose
giving off good aromas. A wine taster with a good nose is capable of discerning aromas
Nouveau
wine especially made from the latest grape crop, to be put on the market very quickly at the end of fermentation e.g. Beaujolais Nouveau
O
Odourous
wine giving off pleasant smells
Oenologist
qualified wine maker
Oenology
science and technique of wine making
Oenophile
wine enthusiast
Oily
wine which has been attacked by a bacterial spoilage called graisse resulting in an oily appearance
Olfactory
related to the sense of smell
Onctuous
mellow wine, soft and full of character if red ; rich in residual sugar if white
Opalescent
wine with milky glints reminiscent of opal
Opaque
dense wine through which the light cannot penetrate
Organoleptic
properties of wine that are discernible during tasting
P
Pale
with little colour and totally transluscent
Pasty
wine which seems to stick to the palate due to its thick consistency ; rich in sugar, low in acid
Perlant
slightly gassy wine giving off small bubbles of carbon dioxide
Pleasant
light, smooth and easy-to-drink
Powerful
robust wine with powerful qualities, rich in alcohol and tannins e.g. Pauillac, Cotes-du-Rhone, certain Spanish and Italian reds
Pricked
wine with a vinegary taste and smell due to spoilage
Primeur
see nouveau
Pungent
producing a harsh sensation in the nose : a wine without elegance
R
Race
wine of distinction and class
Raide
(from the French) lacking in mellowness ; hard in the mouth due to dominant tannins and acidity
Rancio
Spanish term for complex nutty odours developed during ageing due to intentional oxidation. Desirable in some fortified wines
Red
wine made from red grapes, the skin of which provides their red colour
Reduction
odour and taste associated with reduction caused by poor temperature control during winification or ageing
Residual sugar
natural sugars in a grape which are not transformed into alcohol, resulting in a sweet wine
RetroOlfaction
wine tasting term for flavour perceived at the back of the mouth near the pharynx
Rich
smooth and mellow wine which leaves an unctuous sensation in the mouth
Roast
smell or taste suggesting cooking or roasting over high heat. Often associated with quality wines
Robust
a full-bodied wine suitable for putting down and ageing
Rot
see botrytis
Rough
harsh wine with aggressive tannins, often associated with wines made from grapes pressed or vinified with their stems, leaves etc
Round
a wine that has reached maturity and is well-balanced in acids, tannins and alcohol
Ruby
colour of a lively red (often young) wine reminiscent of the gemstone
Rustic
wine without finesse but honest and true to its terroir. Not to be confused with a vulgar or common wine
S
Sapid
wine with plenty of flavour and taste
Satiny
pleasantly smooth wine, silky and supple
Salmon
light orange pink colour applied to rose wine
Sebacious
aromas related to tallow or sweat
Seductive
agreeable wine, full of charm
Sensual
wine which gives pleasure, aimiable and silky-smooth
Severe
hard wine with very little pleasantness when tasted ; often found in potentially great wines when still very young
Shallow
a thin wine with little sensation in the mouth
Shimmering
term applied to wine presenting changing aspects of light – like shimmering
Silky
wine giving elegant and delicate sensations reminiscent of silk
Sincere
sound, clean wine
Singed
an oxydized white wine that has taken on an amber tone. Also odour reminiscent of burning
Sirupy
wine with the consistancy of sirup e.g. Sauternes
Sitting
wine (usually white) which clings bitingly to the palate due to its acid and stringent character
Skimpy
wine with insufficient characteristics
Slightly gassy
see perlant
Slim
weak in taste
Smoked
reminiscent of the pleasant odours of smoked foods
Soil
the earth in which vines grow ; also known by the French term terroir. Soils contain innate characteristics which, together with grape variety and climate, affect the taste of a wine
Solid
a full-bodied wine with good tannin and acid structure
Sound
wine of all round quality and no real defects
Sparkling
fizzy wine produced by traditional methods i.e. natural dissolving of carbon dioxide caused by alcoholic fermentation
Spicy
aromas or flavours associated with spices : also typical of certain grape varieties e.g. gewurztraminer
Spirited
young wine of potential character in which the acidity has not yet stabilized and developed
Stained
white wine made from grapes with coloured skins which give a very light pink tint
Stale
wine which has lost its bouquet : insipid and flat due to oxidation (contact with air)
Still
non-effervescent wine
Strong
wine rich in alcohol
Structure
overall constitution of a wine
Suave
perfectly balanced wine, pleasant, harmonious and mellow : usually applied to sweet wines
Subtle
a fine, delicate wine
Sugary
wine rich in sugar and smelling of honey
Sulphurous
chemical odour reminiscent of sulphur
Sumptuous
rich wine of uncommonly good character and distinction : complex wine pleasing in the nose and mouth
Supple
wine which has mellow and rounded characteristics when mature
Sustained
wine which is rich in colour, concentrated in flavour
T
Tannic
rich in tannins
Tannin
substance found in the skin and pips of grapes, and in their stems ; also in oak casks. Generally present in red wines
Tart
wine containing excessive acid usually due to under-ripe grapes
Tear
traces of wine left on the inside of the glass, found in wines rich in glycerol
Tenacity
wine which retains its taste sensations a long time after being swallowed
Terroir
see soil
Thick
wine which is not transluscent and tastes heavy
Thin
lacking body, watery : often applied to red wines past their prime
Tired
wine which has suffered, usually due to handling or transportation
Tuile
reddish brown or yellowish tint, usually the sign of a good red wine ageing well
Turbid
hazy and lacking in limpidity due to suspended particles in the wine. Normal during fermentation but not a good sign once the wine is in the bottle
Typical
applied to a wine distinctive of its grape variety, terroir and micro-climate
U
Unbalanced
wine lacking in harmony or having either an insufficient or dominant component
Undrinkable
wine with such a poor taste that it cannot reasonably be consumed
V
Vin Delimite de Quality Superieure
– abbreviation for French term for wine from a limited area adhering to certain quality criteria
Vegetal
range of pleasant plant odours – heather, hay, bracken etc. Also see herbaceous
Veiled
wine afffected by slight turbidity
Velvety
smooth, silky wine giving the impression of velvet in the mouth
Vigourous
a full-bodied, robust, generous wine due to its acid/alcohol balance
Vinous
a rich wine with good alcohol level
Vintage
grape crop of one year
Virile
robust, full-bodied wine with pronounced acidity
Viscous
white wine which is unctuous and mellow due to residual sugar : wine with an oily appearance
Volatility
spoilage of grapes or wine resulting in a vinegary taste due to high levels of acetic acid and/or acetate
VQPRD
Vin de Qualite Produit dans une Region Determinee – European Union legislation for wine produced in a limited region
Vulgar
ordinary wine lacking quality
W
Warming
a strong, robust wine which literally warms the mouth and stomach
Watered
wine diluted with water (an illegal process)
Weak
thin colourless wine, lacking in alcohol
Well-balanced
a mature wine in which all the elements are in harmony
Wild
strong animal-like odours and tastes
Withered
reminiscent of withered, faded flowers which have lost their freshness
Woody
characteristic range of aromas from wines that have been kept in wooden casks
Worn out
a tired wine at the end of its life
Y
Young
wine which is sufficiently developed to be ready to drink within its first year