Diving into wine tasting can be intimidating, especially if you’re unfamiliar with the right vocabulary to describe a wine’s flavours, texture, and structure. You may sense a wine’s characteristics but struggle to articulate them effectively.
To help you speak like a pro at your next tasting, here are 8 fundamental wine tasting terms every beginner should know.
1. Balance
A well-balanced wine has its three core elements—fruit, alcohol, and acidity—working harmoniously.
- For red wines, tannins are also considered a key factor in determining balance.
- If one component is overpowering (e.g., too much acidity or alcohol), the wine may feel unbalanced.
- Example: A great Bordeaux blend has balanced fruit, acidity, and tannins, making it elegant and structured.
2. Body
Body refers to how a wine feels in your mouth—its weight and texture.
- Full-bodied wines: Rich and heavy, like Malbec or Cabernet Sauvignon.
- Medium-bodied wines: A balanced texture, like Sangiovese or Merlot.
- Light-bodied wines: Refreshing and delicate, like Pinot Noir or Gamay.
Body is influenced by alcohol content, grape variety, and winemaking techniques.
3. Complexity
A complex wine has multiple layers of flavours and aromas that evolve as you sip.
- Primary aromas: Derived from the grape (fruits, flowers, herbs).
- Secondary aromas: Come from fermentation (yeasty, dairy, nutty notes).
- Tertiary aromas: Develop through ageing (leather, tobacco, dried fruit).
A highly complex wine will keep changing in the glass, offering new flavours and depth with each sip.
4. Aromas
A wine’s aroma is its smell, which provides key insights into its character and quality.
Common aromas in wines:
- Fruity: Apple, citrus, blackberries
- Floral: Rose, violet, jasmine
- Herbal: Mint, eucalyptus, bell pepper
- Earthy: Mushroom, wet leaves, leather
- Spiced: Clove, cinnamon, vanilla
Your sense of smell plays a crucial role in wine tasting, so always swirl the glass to release its aromas before sipping.
5. Acidity
Acidity gives wine its freshness and crispness.
- High-acid wines feel refreshing and mouthwatering (e.g., Sauvignon Blanc, Riesling).
- Low-acid wines feel rounder and softer (e.g., Chardonnay, Viognier).
- Tip: If a wine makes your mouth water like biting into a green apple, it has high acidity.
Acidity helps balance sweetness and tannins, making wines more food-friendly.
6. Finish
The finish refers to how long a wine’s flavours linger on your palate after swallowing.
- A long finish is a sign of a high-quality wine, leaving complex flavours for several seconds or more.
- A short finish means the flavours disappear quickly.
- Example: A fine Burgundy Pinot Noir has a silky, lingering finish with delicate red fruit and earthy notes.
Next time you taste a wine, pay attention to how long its flavours last!
7. Tannins
Tannins come from grape skins, seeds, and stems and give wine its structure and texture.
- Astringent: High tannins that make your mouth feel dry (e.g., Nebbiolo, Cabernet Sauvignon).
- Firm: Moderate tannins that add depth without overwhelming dryness.
- Soft: Low tannins, giving a smooth, velvety feel (e.g., Pinot Noir, Grenache).
Tannins soften with age, making aged red wines smoother and more elegant.
8. Oaky
Oak ageing influences a wine’s flavour and texture, adding complexity and richness.
Common oak flavours:
- Vanilla, coconut, clove, cinnamon, nutmeg
- Toasted wood, caramel, smoke
- Wines aged in French oak tend to have subtle, refined flavours.
- Wines aged in American oak develop bolder, more pronounced vanilla and coconut notes.
- Example: A California Chardonnay aged in oak will have buttery texture and vanilla aromas.
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