Wines that are corked have an off-putting and musty flavor and odor with a dry aftertaste.Ĭuvee- It refers to the batch of a special selection of wine that is made from vineyards highest quality grapes and processes.Ĭoarse- Used to describe with robust texture in particular rough tannin.Ĭigar box- Flavours that hints toward sweetness and cedar wood aroma. CĬlosed- Underdeveloped wines that do not display aroma or flavor.Ĭhewy- A full-bodied wine, both in texture and flavor with high-tannin structure and thick texture that you almost feel like chewing the wine before swallowing.Ĭorked- A wine that has suffered cork taint. It has a creamy texture and hits the middle of your tongue with flavors similar to butter. Also used for overripe grapes.īuttery- A wine with buttery characteristics is generally rich and with less acidity. A big wine is not necessarily a fruit-focused wine, it can also mean that it has big tannins.īouquet- Complex aromas that are perceived in wine after it has been bottled and aged.īurnt- Used to describe wines that have an overdone, toasty edge. They make your mouth water with focused flavor.īig- A wine with intense flavor, that takes up all sections of your mouth and tongue.
#Flavor synonym full#
Commonly a wine is expressed as full bodied, medium bodied and light bodiedīlend- A wine made of more than one varietal.īackbone- Wines that are full-bodied, well structured and balanced by a correct level of acidity.īlunt- Strong in flavor and often alcoholic, lacks aroma and development of the palate.īright- Used for lively, young, fresh wines. Bīarrel- The oak container used for aging wine and fermentation.īalance- A wine that consolidates all its main components- acid, alcohol, sugars and tannins- in a manner that no single element dominates.īody- The impression of weight and fullness of wine on the palate. Usually attributed to young wines that need time to soften. Astringency is usually due to high acidity or high tannin levels found in some red wines (and a few white wines).Īustere- An austere wine is the one with very less fruity flavor which lacks depth and richness. It also adds additional texture and territory aromas.Īstringent- It refers to dry, puckering or rough feeling in the mouth. This characteristic indicates a wine is young.Īging- Keeping wines in barrels, tanks, and bottles so as to improve the taste and flavor of wine over time. Its synonym is FinishĪggressive- Wines those are harsh in taste or texture, over drying on the palate with too much tannin or high acidity level.
Aeration softens young tannic wines, it can also fatigue older ones.Īftertaste- The taste that lingers in the mouth or which is left on the palate after a wine is tasted or spit. Think of acidity like a squirt of lemon.Īeration-It is the addition of oxygen or letting the wine breathe in the open air.
They taste zesty or sour and have a sharp edge on the palate. AĪcidic- Used to describe wines having high acidity. The purpose of this vocabulary is to help you understand the most commonly used wine tasting terms. Utilize this glossary if you're at a loss of words to describe the flavor and aroma of a wine. It isn't a secret language the wine pros use.
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