The terms used in the luscious lexicon of wine tasting are oft lampooned by philistines. So it may come as a surprise to many how practical and down-to-earth the most used terms are (as culled from tens of thousands of postings on the eBacchus blog).
I know that most of my readers are full blown enomaniacs, but this list should be helpful for the 1,000's of people who enter our fold every day.
1. Aroma The intensity and character of the aroma can be assessed with nearly any descriptive adjective. (eg: from "appley" to "raisiny", "fresh" to "tired", etc.). Usually refers to the particular smell of the grape variety. The word "bouquet" is usually restricted to describing the aroma of a cellar-aged bottled wine.
2. Balance Denotes harmonious balance of wine elements - (ie: no individual part is dominant). Acid balances the sweetness; fruit balances against oak and tannin content; alcohol is balanced against acidity and flavor. Wine not in balance may be acidic, cloying, flat or harsh etc.
3. Crisp (Whites) Wine has pronounced but pleasing tartness, acidity. Fresh, young and eager, begs to be drunk. Generally used to describe white wines only, especially those of Muscadet de Sevres et Maine from the Loire region of France.
4. Finish Term used to describe the taste left in the mouth after swallowing the wine. Both character and length of the aftertaste are part of the total evaluation. May be harsh, hot, soft and lingering, short, smooth, tannic, or nonexistent.
5. Fruity Used for any quality that refers to the body and richness of a wine made from good, ripe grapes. A fruity wine has an "appley", "berrylike" or herbaceous character. "Fruitiness" usually implies a little extra sweetness.
6. Smooth / Soft (Velvety) Generally has low acid/tannin content. Also describes wines with low alcohol content. Consequently has little impact on the palate.
7. Spicy Almost a synonym for "peppery". Implies a softer, more rounded flavor nuance however.
8. Structure The flavor plan, so to speak. Suggests completeness of the wine, all parts there. Term needs a modifier in order to mean something - (eg: "brawny" etc).
9. Tannins (Reds) A naturally occurring substance in grapeskins, seeds and stems. Is primarily responsible for the basic "bitter" component in wines. Acts as a natural preservative, helping the development and, in the right proportion, balance of the wine. It is considered a fault when present in excess.
10. Taste The four basic sensations detectable by the human tongue. The tip of the tongue contains the taste receptors registering "sweetness". Just a little further back, at the sides, taste will appear "salty". Behind that, flavour will have a "sour" taste at the sides, finally dissolving into "bitterness" at the near center-rear of the tongue.
