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Wine Basics
Without getting very technical here is some basic terminology to get you started. If there are any words that you would like added or definitions changed feel free to email postmaster@opencork.com
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| Acidity : | Describes a tart or sour taste in the mouth when total acidity of the wine is high. "Tart" and "twangy" are two descriptors for acidity. |
| Acrid : | Describes a wine with overly pronounced acidity. This is often apparent in cheap red wines. |
| Aftertaste : | The taste or flavours that linger in the mouth after the wine is tasted, spit or swallowed. May be "harsh," "hot," "soft," "lingering," "short," "smooth," or nonexistent. See also 'Finish.' |
| Aroma : | Usually refers to the particular smell of the grape variety, i.e., "appley," "raisiny," "fresh" or "tired." |
| Assertive : | Upfront, forward |
| Attractive : | A lighter style, fresh, easy to drink wine |
| Balanced : | Indicates that the fruit, acid, wood flavours 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." |
| Barnyardy : | Smell of earth, truffle, wet leaves. Most often found with Pinot Noir. |
| Big : | A wine that is full-bodied, rich and slightly alcoholic tasting |
| Bite : | 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. |
| Bitter : | One of the four basic tastes. Considered a fault if the bitterness dominates the flavour or aftertaste. A trace in sweet wines may complement the flavours. In young red wines it can be a warning signal, as bitterness doesn't always dissipate with age. |
| Body : | The weight of wine in your mouth; commonly expressed as full-bodied, medium-bodied or medium-weight, or light-bodied |
| Bouquet : | A tasting term used to describe the smell of the wine as it matures in the bottle |
| Buttery : | It refers to both flavour and texture or mouthfeel. Common among chardonnay, especially new world |
| Character : | A wine with top-notch distinguishing qualities |
| Chewy : | Describes rich, heavy, tannic wines that are full-bodied |
| Closed : | Describes wines that are concentrated and have character, but are shy in aroma or flavour. |
| Complete : | A full-bodied wine rich in extracts with a pronounced finish |
| Complex : | Describes a wine that combines all flavour and taste components in harmony |
| Corked : | The wine smells of cork, it is unpleasant to smell and taste, slightly musty. The flavor of the wine will typically be flat and dull. |
| Crisp : | Denotes a fresh, young, wine with good acidity |
| Delicate : | Used to describe light- to medium-weight wines with good flavours |
| Dense : | Describes a wine that has concentrated aromas on the nose and palate, desirable in young wines. |
| Depth : | Describes the complexity and concentration of flavours in a wine. Generally refers to a quality wine with subtle layers of flavour that go "deep." Opposite of 'Shallow.' |
| Developed : | Refers to the maturity of a wine. |
| Dirty : | Covers any and all foul, rank, off-putting smells that can occur in a wine, including those caused by bad barrels or corks. A sign of poor winemaking |
| Earthy : | Describes a wine that tastes of soil, most common in red wines. Can be used both positively (pleasant, clean quality adding complexity to aroma and flavour) and negatively (barnyardy character bordering on dirtiness) |
| Elegant : | Describes a wine of grace, balance and beauty. |
| Empty : | Flavourless and uninteresting. |
| Fading : | Describes a wine that is losing colour, fruit or flavour, usually as a result of age. |
| Finish : | The taste that remains in the mouth after swallowing. A long finish indicates a wine of good quality. |
| Flabby : | Lacking acidity on the palate. |
| Flat : | Having low acidity; the next stage after flabby; or refers to a sparkling wine that has lost its bubbles |
| Flinty : | Describe the aroma or taste of some white wines; like the odour of flint striking steel. Often used to describe Riesling. |
| Fruity : | Describes any quality referring to the body and richness of a wine, i.e., "appley," "berrylike" or "herbaceous." Usually implies a little extra sweetness. |
| Full-Bodied : | Fills the mouth. Opposite of 'thin-bodied.' |
| Graceful : | Describes a wine that is subtly harmonious and pleasing |
| Grapey : | Describes simple flavours and aromas associated with fresh table grapes. |
| Green : | Tasting of un-ripe fruit. Not necessarily a bad thing, especially in a Riesling. |
| Heady : | Used to describe the smell of a wine high in alcohol. |
| Herbaceous : | The taste and smell of herbs. |
| Legs : | The viscous droplets that form and ease down the sides of the glass when the wine is swirled. This is an indication of the alcohol present in the wine. |
| Length : | The amount of time the sensations of taste and aroma persist after swallowing. |
| Mouthfeel : | How a wine feels in the mouth and against the tongue. |
| Murky : | Lacking brightness, turbid or swampy. |
| Musty : | Having a mouldy smell. |
| Neutral : | Describes a wine without outstanding characteristics, good or bad |
| Nose : | See 'Aroma' |
| Oaky : | Describes the aroma and taste of oak. |
| Oxidized : | Describes stale or 'off' wines |
| Palate : | The feel and taste of wine in the mouth |
| Pedestrian : | Plain |
| Peppery : | Describes the taste of pepper in a wine; sharper than 'Spicy.' Good zinfandel often has a black pepper aroma, while Rhone Valley Syrah can have white pepper aromas |
| Perfumed : | Refers to a delicate bouquet. |
| Potent : | Describes a strong, intense, powerful wine |
| Quaffer : | A wine to drink (not sip). |
| Robust : | Describes a full-bodied, intense and vigorous wine; possibly inflated |
| Round : | Describes a well-balanced wine in fruit, tannins and body. |
| Seductive : | A wine that is appealing. |
| Short : | Describes a wine that does not remain on the palate after swallowing. Common in inexpensive wines, but not necessarily a fault. |
| Simple : | Describes a wine with few characteristics that follow the initial impression. Not necessarily unfavourable; often describes an inexpensive, young wine |
| Smoky : | Describes a subtle wood-smoke aroma. Attributable to barrel fermenting or aging. |
| Soft : | Describes a wine with low acid/tannin, or alcohol content with little impact on the palate. |
| Spicy : | Describes the presence of spice flavours such as anise, cinnamon, cloves, mint and pepper, often present in complex wines. |
| Supple : | Describes a wine with well-balanced tannins and fruit characteristics. |
| Sweet : | One of the four basic tastes. Describes the presence of residual sugar and/or glycerine |
| Tannin : | Describes a dry sensation, with flavours of leather and tea |
| Tart : | Sharp-tasting because of acidity. See also 'Acidic.' |
| Thin : | Lacking body and depth. |
| Toasty : | Describe a hint of the wooden barrel. Usually associated with dry white wines |
| Velvety : | Having rich flavour and a silky texture |
| Zesty : | A wine that's invigorating. |