A Wine Lexicon

Acidity - the liveliness and crispness in wine that activates our salivary glands.

Aeration - deliberate addition of oxygen to round out and soften a wine.

Aroma - the smell of the grape variety - ie Pinot Noir, Chardonnay and the local terroir.

Astringent - harsh, bitter, and drying sensations in the mouth caused by high levels of tannin.

Balance - the elements of wine – acids, sugars, tannins, and alcohol – come together in a harmonious way.

Bitter - a taste sensation that is sensed on the back of the tongue and caused by tannins.

Blend - a wine made from more than one grape varietal.

Body - a tactile sensation describing the weight and fullness of wine in the mouth. Wine can be light, medium, or full-bodied.

Bouquet - the complex aromas in wines through the wine making process & ageing.

Breathing - exposing the wine to oxygen to improve its flavours.

Closed - underdeveloped and young wines whose flavours are not showing well.

Complex - a wine exhibiting numerous odours, nuances, and flavours.

Cork taint - undesirable aromas and flavours in wine - wet cardboard or mouldy basements.

Corked- the wine is off, having suffered cork taint (see above).

Dry - a taste sensation often attributed to tannins and causing puckering sensations in the mouth.

Earthy - dour or flavour reminiscent of damp soil.

Finish - the impression of textures & flavours lingering in the mouth after swallowing wine.

Fruity - strong smells and flavours of fresh fruit.

Full-bodied - a wine high in alcohol and flavours, often described as “big.”

Herbaceous -  odours and flavours of fresh herbs.

Leesy - rich aromas and smells resulting from wine resting on its lees.

Length –  the lingering sensation of the taste in the mouth after swallowing the wine.

Mature - ready to drink.

Mouth-feel - how a wine feels on the palate; it can be rough, smooth, velvety, or furry.

Nose - describing the aromas and bouquets of a wine.

Open - the wine is ready to drink.

Oak/Oaky - smells and flavours of vanilla, baking spices, coconut, mocha, or dill caused by barrel-ageing.

Oxidation - wine exposed to air that has undergone a chemical change.

Plonk - slang for inexpensive wine, often not so very nice!

Rough - the tactile “coarse” sensation in very astringent wines.

Spicy - odours and flavours reminiscent of black pepper, bay leaf, curry powder, baking spices, oreganum, rosemary, thyme, saffron, or paprika.

Texture - how the wine feels on the palate.

Typicity-  how well a wine expresses the characteristics inherent to the variety of grape.

Vegetal - fresh or cooked vegetables detected on the nose and in the flavours of the wine. 

Weight - similar to “body,” the sensation when a wine feels thick or rich on the palate.

Young - an immature wine that is usually bottled and sold within a year of its vintage. 
Wines meant to be drunk “young” and are noted for their fresh crisp flavours.