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special pages search search appearance donate create account log in personal tools donate create account log in contents move to sidebar hide top 1 a c 2 d h 3 i p 4 r z 5 see also 6 notes 7 references toggle the table of contents wine tasting descriptors 12 languages dansk deutsch español français hrvatski македонски nederlands polski slovenščina српски srpski svenska українська edit links article talk english read edit view history tools tools move to sidebar hide actions read edit view history general what links here related changes upload file permanent link page information cite this page get shortened url switch to legacy parser print export download as pdf printable version in other projects wikidata item appearance move to sidebar hide from wikipedia the free encyclopedia wine tasting descriptors image the use of wine tasting descriptors allows the taster to qualitatively relate the aromas and flavors that the taster experiences and can be used in assessing the overall quality of wine wine writers differentiate wine tasters from casual enthusiasts tasters attempt to give an objective description of the wine s taste often taking a systematic approach to tasting casual enthusiasts appreciate wine but pause their examination sooner than tasters the primary source of a person s ability to taste wine is derived from their olfactory senses a taster s own personal experiences play a significant role in conceptualizing what they are tasting and attaching a description to that perception the individual nature of tasting means that descriptors may be perceived differently among various tasters 1 the following is an incomplete list of wine tasting descriptors and a common meaning of the terms these terms and usage are from karen macneil s 2001 edition of the wine bible unless otherwise noted a c edit acidic a wine with a noticeable sense of acidity 2 it s detected by the mouth watering sensation 3 aftertaste the taste left on the palate after wine has been swallowed finish is a synonym 4 alcoholic a wine that has an unbalanced presence of too much alcohol 4 aroma the smell of a wine the term is generally applied to younger wines while bouquet is reserved for more aged wines 5 astringent an overly tannic white wine 6 autolytic aroma of yeasty or acacia like floweriness commonly associated with wines that have been aged sur lie 5 baked a wine with a high alcohol content that gives the perception of stewed or baked fruit flavors may indicate a wine from grapes that were exposed to the heat of the sun after harvesting 5 balanced a wine that incorporates all its main components tannins acid sweetness and alcohol in a manner where no one single component stands out 7 3 big a wine with intense flavor or high in alcohol 8 9 bitter an unpleasant perception of tannins 9 body the sense of alcohol in the wine and the sense of feeling in the mouth 6 a wine is usually described as light medium or full body 3 bouquet b uː ˈ k eɪ french bu kɛ the layers of smells and aromas perceived in a wine 6 brilliance when describing the visual appearance of the wine it refers to high clarity very low levels of suspended solids when describing fruit flavors it refers to noticeable acidity and vivid intensity 9 buttery a wine that has gone through malolactic fermentation and has a rich creamy mouthfeel with flavors reminiscent of butter 10 chewy the sense of tannins that is not overwhelming it is not necessarily a negative attribute for wine 6 10 chocolaty the flavors and mouthfeel associated with chocolate typically among rich red wines such as cabernet sauvignon and pinot noir closed a wine that is not very aromatic 6 10 cloying a wine with a sticky or sickly sweet character that is not balanced with acidity 11 coarse a wine with a rough texture or mouthfeel usually applies the perception of tannins 11 complex a wine that gives a perception of being multi layered in terms of flavors and aromas 11 concentrated intense flavors 6 connected a sense of the wine s ability to relay its place of origin or terroir 12 corked a wine that has cork taint 11 crisp a pleasing sense of acidity in the wine 8 d h edit depth a wine with several layers of flavor an aspect of complexity 11 dirty a wine with off flavors and aromas that most likely resulted from poor hygiene during the fermentation or bottling process 11 dry a wine that is lacking the perception of sweetness 2 13 earthy this can mean a wine with aromas and flavor reminiscent of earth such as forest floor or mushrooms it can also refer to the drying impression felt on the palate caused by high levels of geosmin that occur naturally in grapes 13 effervescent sparkling carbonated sensation light carbonation in categorically still wine elegant a wine that possess finesse with subtle flavors that are in balance 13 expressive a wine with clearly projected aromas and flavors 14 extracted a wine with concentrated flavors often from extended skin contact trading a rougher youth for enhanced ageability 13 fallen over a wine that at a relatively young age has already gone past its peak or optimal drinking period and is rapidly declining in quality is said to have fallen over fat a wine that is full in body and has a sense of viscosity 8 a wine with too much fat that is not balanced by acidity is said to be flabby 13 or blowzy 15 finesse a wine of high quality that is well balanced 13 finish the sense and perception of the wine after swallowing 8 firm a stronger sense of tannins 6 flabby a lacking sense of acidity 8 13 flat in relation to sparkling wines flat refers to a wine that has lost its effervescence in all other wines the term is used interchangeably with flabby to denote a wine that is lacking acidity particularly on the finish 16 foxy the musty odor and flavor of wines made from vitis labrusca grapes native to north america usually something undesirable 17 16 fresh a positive perception of acidity 6 fruit the perception of the grape characteristics and sense of body that is unique to the varietal 6 16 full wine with heavy weight or body due to its alcohol content it can also refer to a wine that is full in flavor and extract 16 grassy an herbaceous or vegetal element of a wine ranging from freshly mown lawn grass to lemon grass flavors 16 green usually negative this can apply to a white wine with vegetal notes or a red wine with bell pepper or herbal notes typically used to describe a wine made from unripe fruit 8 16 hard overly tannic wine 6 heavy a wine that is very alcoholic with too much sense of body 8 herbaceous the herbal vegetal aromas and flavors that maybe derived from varietal characteristics or decisions made in the winemaking process such as harvesting under ripened grapes or using aggressive extraction techniques for a red wine fermented in stainless steel herbal a wine with a flavour or aroma reminiscent of herbs 16 hollow a wine lacking the sense of fruit 6 hot overly alcoholic wine 8 16 i p edit jammy a wine that is rich in fruit but maybe lacking in tannins 18 lean the sense of acidity in the wine that lacks a perception of fruit 6 leathery a red wine high in tannins with a thick and soft taste 19 leesy a wine showing rich aromas and smells associated with resting on its lees 20 legs the tracks of liquid that cling to the sides of a glass after the contents have been swirled often said to be related to the alcohol or glycerol content of a wine also called tears 18 length the persistence of a wine s flavors in the mouth after swallowing 20 musty a wine with a dank old attic smell arising from processing moldy grapes or using dirty storage containers 18 nose the aroma smell or bouquet of a wine 21 oaky a wine with a noticeable perception of the effects of oak this can include the sense of vanilla sweet spices like nutmeg a creamy body and a smoky or toasted flavor 2 21 3 oxidative a wine that has experienced constrained exposure to oxidation over the course of its aging process 21 the aromas and flavors that develop as a wine oxidatively matures can range from nuttiness biscuity and butteriness to more spicy notes oxidized a wine that has experienced too much exposure to oxidation considered faulty and may exhibit sherry like odors 21 petrolly a wine containing a high concentration of trimethyldihydronaphthalene whose scent is evocative of the odour of petrol kerosene or paraffin a petrolly character is considered a highly desirable characteristic in mature rieslings 22 powerful a wine with a high level of alcohol that is not excessively alcoholic 6 r z edit raisiny a wine usually red with a slight taste of raisins resulting from the use of grapes that were overripe when picked 23 reticent a wine that is not exhibiting much aroma or bouquet characteristics perhaps due to its youth it can be described as the sense that a wine is holding back rich a sense of sweetness in the wine that is not excessive 6 rough a wine with coarse texture usually a young tannic wine 24 round a wine that has a good sense of body that is not overly tannic 6 smokey a wine exhibiting the aromas and flavors of the various types of smoke such as tobacco smoke roasting fire smoke and a toasty smoke derived from oak influences 24 smooth a wine with a pleasing texture typically refers to a wine with soft tannins 8 soft a wine that is not overly tannic 6 sour a wine with unbalanced puckery acidity often applies to mistreated wines with excessive acetic acid giving a vinegar like bite 24 spicy a wine with aromas and flavors reminiscent of various spices such as black pepper and cinnamon while this can be a characteristic of the grape varietal many spicy notes are imparted from oak influences 24 supple a wine that is not overly tannic 6 sweet a wine with a noticeable sense of sugar levels aka residual sugar 2 3 tannic a wine with aggressive tannins 2 25 it s detected by the drying sensation felt on the teeth gums tongue and inner cheeks it comes from the skin seeds and stems of grapes think of drinking dark black tea without any milk or sugar 3 tar a wine with aromas and flavors reminiscent of tar barolo and amarone wines often exhibit such characteristic tart a wine with high levels of acidity 6 tartness or acidity is detected by the mouth watering sensation 3 toasty a sense of the charred or smoky taste from an oaked wine 2 25 transparency the ability of a wine to clearly portray all unique aspects of its flavor fruit floral and mineral notes the opposite would be a wine where flavors are diffused and thoroughly integrated 26 typicity how much a wine expresses the typical characteristics of the varietal 25 vanillin an oak induced characteristic aroma reminiscent of vanilla 27 vegetal a wine with aromas and flavor reminiscent of vegetation as opposed to fruit or floral notes 27 vinegary a wine with the harsh aroma of vinegar usually resulting from the presence of acetic acid 27 see also edit wine portal aroma of wine aroma wheel notes edit macneil 2001 pp 98 110 1 2 3 4 5 6 walton 2000 p 11 1 2 3 4 5 6 7 women are like fine wine a witty way to detect and remember top wine descriptors tastenpair archived from the original on 2016 01 12 retrieved 2016 02 11 1 2 macneil 2001 p 862 1 2 3 macneil 2001 p 863 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 robinson 2003 p 16 macneil 2001 p 4 863 1 2 3 4 5 6 7 8 9 robinson 2006 p 686 1 2 3 macneil 2001 p 864 1 2 3 macneil 2001 p 865 1 2 3 4 5 6 macneil 2001 p 866 macneil 2001 p 6 1 2 3 4 5 6 7 macneil 2001 p 867 macneil 2001 p 5 velvety bright flabby stop to consider how wine feels chicago tribune 2018 08 02 retrieved 2023 10 20 1 2 3 4 5 6 7 8 macneil 2001 p 868 winepros com au the oxford companion to wine foxy 1 2 3 macneil 2001 p 869 glossary of wine tasting terms lactic acid to lush or luscious theworldwidewine com retrieved 17 november 2018 1 2 glossary of wine terms vinology wine school of philadelphia retrieved 28 may 2026 1 2 3 4 macneil 2001 p 870 bottle aromas and the petrol character in riesling archived from the original on 2012 12 04 retrieved 2012 06 29 macneil 2001 p 871 1 2 3 4 macneil 2001 p 872 1 2 3 macneil 2001 p 873 macneil 2001 p 515 1 2 3 macneil 2001 p 874 references edit macneil karen macneil 2001 the wine bible workman publishing isbn 1 56305 434 5 robinson jancis 2003 jancis robinson s wine course 3rd ed abbeville press isbn 0 7892 0883 0 robinson jancis ed 2006 the oxford companion to wine 3rd ed oxford university press isbn 0 19 860990 6 walton stuart 2000 understanding choosing and enjoying wine anness publishing isbn 1 84081 177 3 wines and winemaking v t e wine viticulture annual growth cycle of grapevines oenology species terroir veraison vineyard history ancient phoenicians ancient greece ancient rome china noah s wine armenia france great french wine blight georgia new world judgment of paris styles red white sparkling rosé orange dessert fortified ice aromatized fruit noble rot straw other table natural biodynamic organic kosher top grape varieties by acreage white airén aligoté catarratto cayetana blanca chardonnay chenin blanc colombard glera grüner veltliner macabeo müller thurgau muscat blanc muscat of alexandria palomino riesling rkatsiteli sauvignon blanc sémillon trebbiano welschriesling red alicante bouschet barbera bobal cabernet franc cabernet sauvignon carignan cinsaut douce noir gamay grenache isabella malbec merlot montepulciano mourvèdre pinot noir sangiovese syrah tempranillo zinfandel major regions old world new world packaging accessories and storage alternative wine closure box wine corkscrew decanter jug wine kvevri muselet port tongs screw cap wine bottle wine cave wine cellar wine cork wine dispenser wine glass wine label wine rack wine chemistry aroma of wine acids in wine phenolic content in wine proteins in wine sugars in wine industry classification oenophilia sommelier wine and food pairing wine fault wine fraud winemaker wine personalities wine tasting wine tasting descriptors wine portal outline glossary v t e winemaking harvest late harvest noble rot vintage pressing deacidification destemming chaptalization wine press maceration carbonic maceration fermentation malolactic fermentation sparkling wine production sugars in wine süssreserve traditional method yeast assimilable nitrogen yeast in winemaking aging oak solera storage of wine wine cellar other steps clarification and stabilization of wine related winery wine bottle glossary of viticulture terms glossary of winemaking terms wine tasting descriptors history of the wine press history of wine terroir wine portal authority control databases international fast national united states israel other yale lux retrieved from https en wikipedia org w index php title wine_tasting_descriptors oldid 1365211713 categories glossaries of food and drink wine tasting wine related lists hidden categories articles with short description short description is different from wikidata pages with french ipa this page was last edited on 21 july 2026 at 00 44 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