A lot of folks including me rely on reading wine descriptions to get an idea of what a wine will taste like. Wine writing is a business and its job is to SELL wine, not to be honest or accurate. Below is a list of common wine descriptions and what they actually mean. White wines are often described with characteristics similar to lemon or lime juice.
Describing a wine Describing a wine Describing a wine can be compared to writing a poem; not as easy as it would seem.
Those with a privileged nose are able to identify aromas of substances actually present in the wine. Apart from that, tasters have to explain the impressions the wine created in their mind. For all this reasons, no description of a wine tasting is ever wrong. I compared describing wine to writing a poem because I am not particularly good at finding rhyming words.
When it comes to the actual words, wine tasters need to borrow their vocabulary from other areas, including fruits, flowers, spices, nuts, types of wood, or metals. Trying to look for common ground, there are some words expert wine tasters habitually use. These words are not a tight standard, as several terms describe similar concepts and, some times, wine tasters give different meaning to the same word.
Words to describe a wine This is not a wine describing dictionary. I hope the words listed below will help you to write more accurate tasting notes or, at least, to understand better those professional descriptions of wine you though obscure before.
Acetic is that vinegar-like taste or smell born from exposure to air. Vinegar is acetic acid produced by fermenting wine. Acidic is a wine with too much acid. Wines contain acids, which vary in concentration.
Ageworthy is a term applied to wines which will benefit from further maturation in the bottle. Typical examples are either young reds with powerful tannins or very sweet young whites. Acidity can also be a factor. Aggresive would be a wine acidic enough to make your gums tingle or with tannins in excess, so much that it would make the back of your throat feel dry.
Ample would describe a wine that feels full and generous in your mouth. Aromatic will be applied to a wine with plenty more of perfumed, fruity scents -which normally you can appreciate before actually tasting the wine- than average.
Grape varieties source of aromatic wines include Sauvignon Blanc, Riesling, Gewurztraminer, and the sweet Muscat. The sensation of a dry mouth is strong - tannins produce this, a strong black tea would leave a similar sensation.
High tannin content produces dry, puckering effect. Austere would be a wine without fruity flavors and with bitter tannins, which leave a rough, raspy feeling, high acidity, or both. Acidic means a wine has too much acidity; this is seen as a fault.
All wines need some acidity to keep the balance, but too much and the wine tastes sour. Balanced - same as rounded - said of a wine it means all its elements are in perfect harmony and none stands out. We are talking of the relative degree of acidity, alcohol, fruity quality, tannins, sugar, extract, and other characteristics.
Big is a wine that makes a major impression, probably full-bodied, or a wine with intense aroma or plenty of flavor. To do so, the wine is likely to contain high levels of fruit, tannins, alcohol, or a blend of these.
Everything in abundance, tannins, alcohol, acid and fruit flavors, a powerful wine. Bitter means harsh, unpleasant taste —perceived at the back of the tongue- typically caused by an excess of tannins in the wine. Not a trait to covet, with the exception of some red Italian wines, where some bitterness is a highly sought-after characteristic.
Blockbuster equals to extraordinarily big - in the sense big is applied to wines. Body refers, talking about wine, to the feeling in the mouth, this weighty feeling is influenced by the alcohol and extracts contained in the wine.
Wines are considered light, medium, or full-bodied. Bold s a wine that almost comes out of the bottle on its own, strong, very distinct aroma and flavor, easy to make out its different components. A wine has bouquet if it is complex of aromas, usually from aging. Buttery is a smell and taste that comes often to wines matured in oak barrels.
Bright could be applied to a wine with vivid color or intense aromas and flavors. When a wine is described as cedary it has flavors or aromas that remind of the smell of cedar wood.Describes a sour, vinegary odour referred to as volatile acidity, too much of which will make the wine undrinkable.
Acid: The sharp, tart effect of the green fruit of young wine on both the nose and tongue. Aroma: The perfume of fresh fruit. One of the hardest things to get past in the flavors in wine is the most obvious ‘vinus’ character (a.k.a.
’wine flavor’). Check out the following wine words to improve the way you communicate about wine. Yes, these overripe adjectives reached their "Sell by" date sometime around I feel like I need to take a shower after I read some wine writers purring on about luscious, seductive red wines.
DESCRIPTIVE WORDS FOR WINE Wine tasting, as a production control technique, depends upon converting into words the impression created by the reaction of the wine on the taster 's palate. DESCRIPTIVE WORDS FOR WINE Wine tasting, as a production control technique, depends upon converting into words the impression created by the reaction of the wine on the taster's palate.
descriptive words for wine Wine tasting, as a production control technique, depends upon converting into words the impression created by the reaction of the wine on the taster 's palate.
In order that one wine, tasted by several individuals, be reported in the same way by each, it is necessary that all of the tasters use the same words for the separate palate impressions the wine creates.