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