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Aroma |
All-purpose word covering the smell of a wine, which varies in type (fruity, floral, spicy) and in strength. |
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Astringent |
The sensation of a wine that leaves a puckery feel in the mouth and seems to dry out the palate. Tannins, from the grapes and oak barrels, contribute to astringency. |
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Austere |
Characteristic of wines that are lean in body and high in acidity but overall on the pleasant side. Usually white wines are likely to be austere in style. |
Balanced |
When all of the wine's components (fruit, acidity, tannin, oak, sweetness) exist in a harmonious way, the wine is said to be balanced. |
Berrylike |
Common aroma description for wines with a fairly distinct fruit character such as cherries, blackberries, and black currants. |
Body |
 The relative weight of the wine or it's viscosity. Ranges from thin to light, to medium, to full-bodied. How wine clings to the sides of a glass when you swirl it is an indication of its body. |
Bouquet |
The odors developed through the aging process as distinguished from the fruity/spicy aroma of the grape. |
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Complex |
Describes both aromas and flavors, and the existence of several facets simultaneously. |
| Crisp |
Leaves you with a lip-smacking impression similar to tart. Usually the result of high acidity. |
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Dry |
Basically - the opposite of sweet. |
Earthy |
Exists in varying degrees, from a subtle aroma of dusty weediness to a pungent aroma of mushrooms and truffles. |
Floral |
Aromas similar to flowers in full bloom are said to be floral. |
Grassy |
A fresh, lively aroma reminiscent of freshly cut grass, usually considered pleasant. |
Herbal |
Collective term for aromas hinting of dried herbs such as sage, dill and mint. |
Nose |
The combination of all odors, aroma, bouquet, oak, etc., detected by the olfactory sense. |
Oak |
The aroma derived directly from oak barrel aging and usually described as vanilla-like. |
Smoky |
An aroma derived mostly from fired oak barrels and often perceived as toasty or roasted. |
Spicy |
Characteristically spicy, suggesting cloves, cinnamon and pepper. |
Supple |
A soft smooth style without being heavy in body. |
Yeasty |
An aroma similar to fresh baked bread (highly desirable in sparkling wines and Champagne). |
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