Wines get described in many ways. And some of the terms even have definitions that include other common wine terms. So, let’s take a look at a few of them that may also necessitate a trip to the glossary…
Acidic - A crisp or sharp-tasting wine that can be tart or sour but, like drinking a lemonade, leaves your mouth watering due to natural saliva production
Balanced - All components are in harmony (i.e., the acidity, tannin, alcohol and the fruit flavors)
Bright - Usually having fruit flavors (citrus, tropical, cherry) that are vivid along as well as wines with pronounced acidity
Buttery - Commonly associated with Chardonnay that has been aged in oak and undergone Malolactic Conversion that results in the wine having a smooth, creamy and butter-like flavor
Clean - Fresh and free of any off-tastes
Closed - Lacking of aromas or flavors. May improve with age or aeration
Complex - Rich flavors with depth, intensity and balance
Crisp - Having higher acidity that is refreshing
Delicate - A light to medium-bodied wine with subtle flavors, lighter acidity and light tannin
Dry - Having little to no residual sugar after fermentation is complete (0.5 to 0.7 %). This term often is confused with the drying or astringent mouthfeel associated with tannic wines.
Earthy - Having aromas and flavors associated with soil or earth
Flat - Dull in flavor or, in sparkling wine, lack of carbonation
Fruity - Having pronounced aromas and flavors of fresh fruits
Full Bodied - Bold and rich wines
Harsh - Astringent (high tannin) or high in alcohol
Intense - Strong or bold flavors that may be out of balance
Length - A long or persistent set of favors that continue after swallowing the wine
Light Bodied - Wine with lighter flavors, lower acidity and low tannin
Medium Bodied - Wines with moderate levels of richness and flavor as well a moderate acidity and alcohol levels
Off-Dry - A slight sweet wine with residual sugar of 0.6 to 1.4%
Oxidized - Having been exposed to too much oxygen, wines can take on nutty notes like those expected in a port or sherry and have brown tones in their color
Pungent - Powerful or strong aromas and flavors that may be associated with high levels of volatile acids
Rich - Full fruit flavors, generally associated with red wines that are in balance with the acidity, sweetness and tannin
Round - A wine’s mouthfeel or texture that is smooth and low in tannin or astringency
Smooth - Usually lighter in tannin and acidity resulting in an easy mouth-feel without any sharpness
Soft - Wines that are low in tannin and acidity
Tannic - Wines that are high in astringent compounds from the grape’s skin, seed and stems that leaves your mouth feeling dried out
Tart - Having high acidity
Velvety - Rich favor and light tannin that results in a velvet-smooth mouthfeel