1. acidic
    too much acid in the wine produces an effect on the palate similar to straight lemon juice this is what people are reffering to when they say a wine is too sour
  2. acetic
    the wine taste and smells like vinegar this is a result of a baterial defect
  3. aroma
    the fresh smell of grapes in the wine
  4. balanced
    the right combination of sugar and acid in the wine in the same way that any ripe fruit freshly picked contains a pleasing balance of sugar and fruit acid
  5. bouquet
    unlike the aroma this is a complex smell that comes from wines as it matures it may include the woody scent that comes from the barrel aging or it may contain elements that you would never think to associate with grapes such as tar, leather, violets, cedar, pepper etc.
  6. body
    the weight of the wine in the mouthmostly resulting from the alcohol a full bodied wine is usually between 12-14% alcohol the higher the alcohol the heavier the wine will feelon the palate
  7. dry
    the opposite of sweet.
  8. flowery
    pleasing, fragrant, perfume in white wines
  9. fruity
    a descriptive term for aroma and taste of fruit in the wine there are those who often confuse this with sweet but wine can be both fruity and very dry at the same time
  10. light wine
    low in alcohol and presumably calories
  11. nose
    used interchangeably with aroma and bouquet also used asĀ  a verb to smell the wine eg: the wine writer nosed the wine.
  12. oxidized
    wine exposed to too much air becomes darker in colour and nutty ans flat in flavour
  13. palate
    a term often used to describe an individual complete sense of taste it is more specifically the final result of contributions by the tongue teeth gums nasal cavity and cheeks when tastign wine
  14. sweet
    you already know this one
  15. tannin
    a component in young wines and especially red wines that drop out slowly with bottle aging it gives the same taste and gritty feeling in the mouth as tea that is too strong
Card Set
tasting terms