Wine Vocabulary

Acidity - Heightens the flavor of wine; general characteristic of tartness.

Aroma - Vital to the flavor of wine, it is the perfume of grapes and fermentation in wine before it has fully matured and developed.

Body - Texture of wine in the mouth; described as "full", as in a Cabernet Sauvignon or Chardonnay, or as "delicate", as in a Lemberger Blanc.

Bouquet - The "nose" of a more mature wine; smelling it in the glass and gaining the impression of the blend, aging, flavor (herbal, fruity, acidic), etc.

Clarity - Wine should be crystal clear; white wines will golden with age, and red wines will gradually darken.

Finish - Quality of wine once swallowed; either a cool crispness, slight bitterness, or a full sweetness.

Oaky - Smell and/or taste of wines that have been aged in oak barrels; a toasty or wood-like flavor.

Residual Sugar - Amount of natural grape sugar left in wine after fermentation.