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The use of wine tasting descriptors allows the taster to qualitatively relate the
aromas and
flavor
Flavor or flavour is either the sensory perception of taste or smell, or a flavoring in food that produces such perception.
Flavor or flavour may also refer to:
Science
*Flavors (programming language), an early object-oriented extension to Lis ...
s that the taster experiences and can be used in assessing the overall quality of
wine
Wine is an alcoholic drink typically made from fermented grapes. Yeast consumes the sugar in the grapes and converts it to ethanol and carbon dioxide, releasing heat in the process. Different varieties of grapes and strains of yeasts are m ...
. Wine writers differentiate
wine tasters from casual enthusiasts; tasters attempt to give an objective description of the wine's taste (often taking a systematic approach to tasting), casual enthusiasts appreciate wine but pause their examination sooner than tasters. The primary source of a person's ability to taste wine is derived from their
olfactory
The sense of smell, or olfaction, is the special sense through which smells (or odors) are perceived. The sense of smell has many functions, including detecting desirable foods, hazards, and pheromones, and plays a role in taste.
In humans, it ...
senses. A taster's own personal experiences play a significant role in conceptualizing what they are tasting and attaching a description to that perception. The individual nature of tasting means that descriptors may be perceived differently among various tasters.
The following is an incomplete list of wine tasting descriptors and a common meaning of the terms. These terms and usage are from Karen MacNeil's 2001 edition of ''The Wine Bible'' unless otherwise noted.
A–C
* Acidic: A wine with a noticeable sense of acidity. It's detected by the mouth watering sensation.
* Aftertaste: The taste left on the
palate after wine has been swallowed. "Finish" is a synonym.
* Alcoholic: A wine that has an unbalanced presence of too much alcohol.
* Aroma: The smell of a wine. The term is generally applied to younger wines, while ''
bouquet'' is reserved for more
aged wines
The aging of wine is potentially able to improve the quality of wine. This distinguishes wine from most other consumable goods. While wine is perishable and capable of deteriorating, complex chemical reactions involving a wine's sugars, acids and ...
.
* Astringent: An overly
tannic white wine.
* Autolytic: Aroma of "yeasty" or
acacia
''Acacia'', commonly known as the wattles or acacias, is a large genus of shrubs and trees in the subfamily Mimosoideae of the pea family Fabaceae. Initially, it comprised a group of plant species native to Africa and Australasia. The genus na ...
-like floweriness commonly associated with wines that have been aged ''
sur lie
Lees are deposits of dead yeast or residual yeast and other particles that precipitate, or are carried by the action of " fining", to the bottom of a vat of wine after fermentation and aging. The same while brewing beer at a brewery is known as ...
''.
* 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
In computer science, ACID ( atomicity, consistency, isolation, durability) is a set of properties of database transactions intended to guarantee data validity despite errors, power failures, and other mishaps. In the context of databases, a sequ ...
,
sweetness
Sweetness is a Taste#Basic tastes, basic taste most commonly Perception, perceived when eating foods rich in sugars. Sweet tastes are generally regarded as pleasure, pleasurable. In addition to sugars like sucrose, many other chemical compounds ...
, and
alcohol
Alcohol most commonly refers to:
* Alcohol (chemistry), an organic compound in which a hydroxyl group is bound to a carbon atom
* Alcohol (drug), an intoxicant found in alcoholic drinks
Alcohol may also refer to:
Chemicals
* Ethanol, one of sev ...
—in a manner where no one single component stands out.
* Big: A wine with intense flavor, or high in alcohol.
* Bitter: An unpleasant perception of tannins.
* Body: The sense of alcohol in the wine and the sense of feeling in the mouth. A wine is usually described as light, medium or full body.
* Bouquet (, ): The layers of smells and aromas perceived in a wine.
* Brilliance: 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
Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condiment ...
.
* Chewy: The sense of tannins that is not overwhelming. It is not necessarily a negative attribute for wine.
* Chocolaty: The flavors and mouthfeel associated with
chocolate
Chocolate is a food made from roasted and ground cacao seed kernels that is available as a liquid, solid, or paste, either on its own or as a flavoring agent in other foods. Cacao has been consumed in some form since at least the Olmec civ ...
, typically among rich red wines such as
Cabernet Sauvignon
Cabernet Sauvignon () is one of the world's most widely recognized red wine grape varieties. It is grown in nearly every major wine producing country among a diverse spectrum of climates from Australia and British Columbia, Canada to Lebanon' ...
and
Pinot noir
Pinot Noir () is a red-wine grape variety of the species ''Vitis vinifera''. The name may also refer to wines created predominantly from pinot noir grapes. The name is derived from the French language, French words for ''pine'' and ''black.' ...
.
* Closed: A wine that is not very aromatic.
* Cloying: A wine with a sticky or sickly sweet character that is not balanced with
acidity.
* Coarse: A wine with a rough texture or mouthfeel. Usually applies the perception of tannins.
* Complex: A wine that gives a perception of being multi-layered in terms of flavors and aromas.
* Concentrated: Intense flavors.
* Connected: A sense of the wine's ability to relay its place of origin or ''
terroir''.
* Corked: A wine that has
cork taint.
* Crisp: A pleasing sense of acidity in the wine.
D–H
* Depth: 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.
* Dry: A wine that is lacking the perception of sweetness.
* Earthy: This can mean a wine with aromas and flavor reminiscent of
earth
Earth is the third planet from the Sun and the only astronomical object known to harbor life. While large volumes of water can be found throughout the Solar System, only Earth sustains liquid surface water. About 71% of Earth's surfa ...
, such as
forest
A forest is an area of land dominated by trees. Hundreds of definitions of forest are used throughout the world, incorporating factors such as tree density, tree height, land use, legal standing, and ecological function. The United Nations' ...
floor or
mushrooms. It can also refer to the drying impression felt on the palate caused by high levels of
geosmin
Geosmin ( ) is an irregular sesquiterpenoid, produced from the universal sesquiterpene precursor farnesyl pyrophosphate (also known as farnesyl diphosphate), in a two-step -dependent reaction. Geosmin, along with the irregular monoterpene 2-met ...
that occur naturally in grapes.
* Effervescent: Sparkling/Carbonated sensation, light carbonation in categorically "still" wine.
* Elegant: A wine that possess finesse with subtle flavors that are in balance.
* Expressive: A wine with clearly projected aromas and flavors.
* Extracted: A wine with concentrated flavors, often from extended
skin contact, trading a rougher youth for enhanced ageability.
* 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".
* Fat: A wine that is full in body and has a sense of
viscosity
The viscosity of a fluid is a measure of its resistance to deformation at a given rate. For liquids, it corresponds to the informal concept of "thickness": for example, syrup has a higher viscosity than water.
Viscosity quantifies the inte ...
. A wine with too much fat that is not balanced by acidity is said to be "flabby" or "blowzy"
* Finesse: A wine of high quality that is well balanced.
* Finish: The sense and perception of the wine after
swallowing
Swallowing, sometimes called deglutition in scientific contexts, is the process in the human or animal body that allows for a substance to pass from the mouth, to the pharynx, and into the esophagus, while shutting the epiglottis. Swallowing i ...
.
* 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.
* Foxy: The musty odor and flavor of wines made from ''
Vitis labrusca
''Vitis labrusca'', the fox grape, is a species of grapevines belonging to the ''Vitis'' genus in the flowering plant family Vitaceae. The vines are native to eastern North America and are the source of many grape cultivars, including Catawba, Co ...
'' grapes native to North America, usually something undesirable.
[winepros.com.au. ]
* Fresh: A positive perception of acidity.
* Fruit: The perception of the grape characteristics and sense of body that is unique to the
varietal.
* Full: Wine with heavy weight or
body
Body may refer to:
In science
* Physical body, an object in physics that represents a large amount, has mass or takes up space
* Body (biology), the physical material of an organism
* Body plan, the physical features shared by a group of anima ...
, due to its alcohol content. It can also refer to a wine that is full in flavor and extract.
* : An herbaceous or vegetal element of a wine—ranging from freshly mown
lawn grass to
lemon grass flavors.
* Green: Usually negative, this can apply to a white wine with vegetal notes, or a red wine with bell pepper or herbal notes. Typically used to describe a wine made from
unripe fruit
''Unripe Fruit'' (Italian: ''Frutto acerbo'') is a 1934 Italian comedy film directed by Carlo Ludovico Bragaglia and starring Lotte Menas, Nino Besozzi and Maria Wronska. A German-language version of the same story was made in Austria as ''A Preco ...
.
* Hard: Overly tannic wine.
* 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.
* Herbal: A wine with a flavour or aroma "reminiscent of herbs".
* Hollow: A wine lacking the sense of fruit.
* Hot: Overly alcoholic wine.
I–P
* 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
Glycerol (), also called glycerine in British English and glycerin in American English, is a simple triol compound. It is a colorless, odorless, viscous liquid that is sweet-tasting and non-toxic. The glycerol backbone is found in lipids known ...
content of a wine. Also called ''
tears''.
* Musty: A wine with a "dank, old-attic smell" arising from processing moldy grapes or using dirty storage containers.
* Nose: The
aroma
An odor (American English) or odour (Commonwealth English; see spelling differences) is caused by one or more volatilized chemical compounds that are generally found in low concentrations that humans and animals can perceive via their sense ...
, smell or bouquet of a wine.
* Oaky: A wine with a noticeable perception of the effects of
oak
An oak is a tree or shrub in the genus ''Quercus'' (; Latin "oak tree") of the beech family, Fagaceae. There are approximately 500 extant species of oaks. The common name "oak" also appears in the names of species in related genera, notably ''L ...
. This can include the sense of
vanilla
Vanilla is a spice derived from orchids of the genus ''Vanilla (genus), Vanilla'', primarily obtained from pods of the Mexican species, flat-leaved vanilla (''Vanilla planifolia, V. planifolia'').
Pollination is required to make the p ...
, sweet
spices like
nutmeg
Nutmeg is the seed or ground spice of several species of the genus ''Myristica''. ''Myristica fragrans'' (fragrant nutmeg or true nutmeg) is a dark-leaved evergreen tree cultivated for two spices derived from its fruit: nutmeg, from its seed, an ...
, a
cream
Cream is a dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, eventually rises to the top. In the industrial production of cream, this process ...
y body and a smoky or toasted flavor.
* Oxidative: 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,
biscuit
A biscuit is a flour-based baked and shaped food product. In most countries biscuits are typically hard, flat, and unleavened. They are usually sweet and may be made with sugar, chocolate, icing, jam, ginger, or cinnamon. They can also be ...
y and
butter
Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condiment ...
iness to more
spicy notes.
* Oxidized: A wine that has experienced too much exposure to
oxidation
Redox (reduction–oxidation, , ) is a type of chemical reaction in which the oxidation states of substrate change. Oxidation is the loss of electrons or an increase in the oxidation state, while reduction is the gain of electrons or a d ...
, considered
faulty, and may exhibit
sherry-like odors.
* Petrolly: A wine containing a high concentration of trimethyldihydronaphthalene, whose scent is evocative of the odour of
petrol
Gasoline (; ) or petrol (; ) (see ) is a transparent, petroleum-derived flammable liquid that is used primarily as a fuel in most spark-ignited internal combustion engines (also known as petrol engines). It consists mostly of organic co ...
,
kerosene
Kerosene, paraffin, or lamp oil is a combustible hydrocarbon liquid which is derived from petroleum. It is widely used as a fuel in aviation as well as households. Its name derives from el, κηρός (''keros'') meaning "wax", and was regi ...
or
paraffin Paraffin may refer to:
Substances
* Paraffin wax, a white or colorless soft solid that is used as a lubricant and for other applications
* Liquid paraffin (drug), a very highly refined mineral oil used in cosmetics and for medical purposes
* Alkane ...
. A petrolly character is considered a highly desirable characteristic in mature
Rieslings.
* Powerful: A wine with a high level of alcohol that is not excessively alcoholic.
R–Z
* Raisiny: A wine (usually red) with a slight taste of raisins resulting from the use of grapes that were overripe when picked.
* 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 excessive.
* Rough: A wine with coarse texture, usually a young tannic wine.
* Round: A wine that has a good sense of body that is not overly tannic.
* Smokey: A wine exhibiting the aromas and flavors of the various types of
smoke, such as
tobacco
Tobacco is the common name of several plants in the genus '' Nicotiana'' of the family Solanaceae, and the general term for any product prepared from the cured leaves of these plants. More than 70 species of tobacco are known, but the ...
smoke, roasting fire smoke and a toasty smoke derived from
oak
An oak is a tree or shrub in the genus ''Quercus'' (; Latin "oak tree") of the beech family, Fagaceae. There are approximately 500 extant species of oaks. The common name "oak" also appears in the names of species in related genera, notably ''L ...
influences.
* Smooth: A wine with a pleasing texture. Typically refers to a wine with soft tannins.
* Soft: A wine that is not overly tannic.
* Sour: A wine with unbalanced, puckery acidity. Often applies to mistreated wines with excessive acetic acid, giving a vinegar-like bite.
* Spicy: A wine with aromas and flavors reminiscent of various
spices such as
black pepper
Black pepper (''Piper nigrum'') is a flowering vine in the family Piperaceae, cultivated for its fruit, known as a peppercorn, which is usually dried and used as a spice and seasoning. The fruit is a drupe (stonefruit) which is about in diame ...
and
cinnamon
Cinnamon is a spice obtained from the inner bark of several tree species from the genus ''Cinnamomum''. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, breakfa ...
. While this can be a characteristic of the grape varietal, many spicy notes are imparted from oak influences.
* Supple: A wine that is not overly tannic.
* Sweet: A wine with a noticeable sense of sugar levels (aka Residual sugar).
* Tannic: A wine with aggressive tannins. It's detected by the drying sensation felt on the teeth, gums, tongue and inner cheeks. It comes from the skin, seeds and stems of grapes. Think of drinking dark black tea without any milk or sugar.
* Tar: A wine with aromas and flavors reminiscent of
tar
Tar is a dark brown or black viscous liquid of hydrocarbons and free carbon, obtained from a wide variety of organic materials through destructive distillation. Tar can be produced from coal, wood, petroleum, or peat. "a dark brown or black bit ...
. Barolo and Amarone wines often exhibit such characteristic.
* Tart: A wine with high levels of acidity. Tartness or acidity is detected by the mouth watering sensation.
* 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: How much a wine expresses the
typical characteristics of the
varietal.
* Vanillin: An oak induced characteristic aroma reminiscent of
vanilla
Vanilla is a spice derived from orchids of the genus ''Vanilla (genus), Vanilla'', primarily obtained from pods of the Mexican species, flat-leaved vanilla (''Vanilla planifolia, V. planifolia'').
Pollination is required to make the p ...
.
* Vegetal: A wine with aromas and flavor reminiscent of
vegetation
Vegetation is an assemblage of plant species and the ground cover they provide. It is a general term, without specific reference to particular taxa, life forms, structure, spatial extent, or any other specific botanical or geographic character ...
as opposed to
fruit
In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering.
Fruits are the means by which flowering plants (also known as angiosperms) disseminate their seeds. Edible fruits in particu ...
or
floral
A flower, sometimes known as a bloom or blossom, is the reproductive structure found in flowering plants (plants of the division Angiospermae). The biological function of a flower is to facilitate reproduction, usually by providing a mechanism ...
notes.
* Vinegary: A wine with "the harsh aroma of vinegar" usually resulting from the presence of
acetic acid
Acetic acid , systematically named ethanoic acid , is an acidic, colourless liquid and organic compound with the chemical formula (also written as , , or ). Vinegar is at least 4% acetic acid by volume, making acetic acid the main component ...
.
See also
*
Aroma of wine
The aromas of wine are more diverse than its flavours. The human tongue is limited to the primary tastes perceived by taste receptors on the tongue – sourness, bitterness, saltiness, sweetness and savouriness. The wide array of fruit ...
*
Aroma wheel
Ann C. Noble is a sensory chemist and retired professor from the University of California, Davis. During her time at the UC Davis Department of Viticulture and Enology, Noble invented the "Aroma Wheel" which is credited with enhancing the public ...
Notes
References
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