Tasting Terms (Page 2)

How to talk about wine


A Spanish and Portuguese quality grade. Wines of particular vintage must meet specific requirements. For example: Spanish reds must have minimum...


A wine where the flavour and texture give no pleasure to the drinker. Roughness can occur when the acidity and tannins are predominant and coarse.

Rotten Egg

A smell that can be imparted on the wine when Hydrogen Sulphide gas is produced by certain strains of yeast. The rotten egg smell is a decided...


A full-bodied wine that is vigorous and full with a lot of heart.


The edge of wine surface as seen through a “balloon” style wineglass when held at an angle of about 30-40 degrees from the vertical and viewed...


A wine which has a full, opulent flavour impression without necessarily being sweet. Richness is supplied by alcohol, glycerin and oak vanilla...

Residual Sugar

The percentage, by weight or volume, of the unfermented grape sugar in a bottled wine.


A traditional method of wine clarification. Wine gets transferred to several containers, each transfer leaves behind some particulate matter.


Normally used to describe a flavour perception found in tawny brown, wood-aged and heated fortified wines such as “Madeira,” it can also refer...


A favorable adjective given to a wine that presents the varietal characteristics of the grape in a well-balanced manner. Ripe-tasting wines tend...


A term for well-balanced wines. Mostly refers to reds, such as Zinfandel, which normally turn “powerful” in the barrel. Almost a synonym for...


A mildly rich flavour caused by excessive exposure to heat in the growing area. This dries out the grapes still on the vine. Raisiny is considered...

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