Tasting Terms 

How to talk about wine

Flavour Intensity

How strong or light the flavour is perceived in your mouth. High intensity flavour may be described as robust.

Future (En Primeur)

Wine purchased before it is ready for release and is delivered at a later date.

Fruit Bomb

An informal wine term often used to describe wines produced from very ripe grapes that emphasize lush fruit flavours combined with soft, low...

Free Run Juice

The juice that escapes after the grape skins are crushed or squeezed before fermentation.

Fortified Wine

A wine with brandy or other spirits added, such as port or sherry.


A reorganization of the West German wine industry in the mid-20th century, affecting over half the total planted vineyards. The vineyards were...


A wine is described as flabby if it is lacking acidity on the palate.


This is the final step in wine production. It is usually done just before bottling, but may include bottling. It usually includes fining, blending...


Delicate and elegant wine.

Fining Agent

A substance added to wine to remove some undesirable natural components or sediment. For example, immediately after fermentation, red wines may...

Field Blend

When a vineyard is planted with several different varieties and the grapes are harvested together to produce a single wine, the wine is called...


The process by which grape sugar turns into alcohol and carbon dioxide.


Describes a wine that is losing colour, fruit or flavour, usually as a result of age.


There are various layers to the term flavour in wine tasting. Flavour means the tastes you taste in the wine. While the flavour should generally...


Term found on some Sherry labels which denotes the winery’s lightest and driest Sherries.


A wine that feels fat means that it tastes a little obvious and often lacks elegance or fills the mouth, but without aggression. This may sound...


Use of various materials for clarifying wines. These materials sink to the bottom of the tank carrying any other floating particles with them.


A firm wine attacks the palate with acid or tannic astringency. It suggests that the wine is young and will age. Nearly always a positive comment...


Refers to both the body and the texture of a wine. A fleshy wine tastes fatter than a meaty wine, exhibiting some excess oiliness if too pronounced....


Synonym for “stoney”. Derived from French phrase “gout de pierre a fusil”, literally a flinty taste. These terms are presumably metaphorical...


The aroma or taste of flowers in wine. Floral is the adjective usually used to describe this attribute in white wine. Few red wines have floral...


The lively fruity acidity or bite of acidity, found in youthful light reds, roses and most whites. All young whites should be fresh. The opposite...


As opposed to “thin” or “thin-bodied”. A full-bodied wine fills the mouth and has “weight on the tongue”. This feeling is caused by a heavy wine...

Industry News