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Wine Terms - English

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Acidity

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Terms in this set (219)

Describes a tart or sour taste in the mouth when total acidity of the wine is high.

Describes a wine with overly pronounced acidity. This is often apparent in cheap red wines.

The taste or flavors that linger in the mouth after the wine is tasted i.e. harsh, hot, soft, lingering, short, smooth or nonexistent. See also "Finish".

Refers to the particular smell of the grape variety, i.e. appley, raisiny, fresh or floral.

Upfront, forward.

A lighter style. Fresh, easy to drink wine.

Indicates that the fruit, acid, and wood flavors are in the right proportion. A wine is well balanced when none of those characteristics dominates. Wine not in balance may be acidic, cloying, flat, or harsh.

Smell of earth, truffle, and wet leaves.

A wine that is full-bodied, rich and slightly alcoholic tasting.

A marked degree of acidity or tannin. An acid grip in the finish should be more like a zestful tang and is tolerable only in a rich, full-bodied wine.

Considered a fault if the bitterness dominates the flavor or aftertaste. A trace in sweet wines may complement the flavors. A fine, mature wine should not be bitter on the palate.

The weigh or viscosity of wine in your mouth, commonly expressed as full-bodied, medium-bodied or light-bodied.

A tasting term used to describe the smell of the wine as it matures in the bottle.

It refers to both flavor and texture or mouth feel. Common among chardonnay, especially new world.

A wine with top-notch distinguishing qualities.