wine jargon

Part of wine’s perceived snobbery is no doubt related to the seemingly endless supply of wine jargon. Use the following glossary to learn wine speak – impressing neighbours and friends alike.

1. alcohol Yes, all wines have alcohol. However, some wines taste like alcohol, which is not necessarily desirable. If you feel a burning sensation when drinking a wine, you’re tasting the alcohol.

2. aroma The smell of the wine. The aroma describes the smell of the wine that comes directly from the grape itself. see bouquet


3. body Used to describe the overall feel of a wine in your mouth. Generally, this is further divided into light, medium, or full.
light-bodied Like skim milk in your mouth
medium-bodied Closer to 1%
full-bodied Now think of 2% milk

4. bouquet Also the smell of a wine, however, the bouquet is the essence imparted by the winemaker’s style. An example of bouquet is the amount of oak the winemaker chooses to expose the wine to.

5. crisp Often used when a wine tastes fresh, usually a result of higher acidity. see malic acid

6. dry This relates to a wine’s sweetness. In this case, the wine is not sweet. There are little or no residual sugars. see also sweet

7. earthy Term used to describe a wine that tastes like the land the grapes were grown in. see terroir

8. fermentation The magic process that turns grape juice into wine:
sugar + yeast = alcohol + CO2.

9. jammy Used to describe a wine with lots of big, concentrated fruit flavours. Usually of straw and other berries.

10. legs When you swirl wine in a glass, it leaves droplets of residue that will slowly make their way down (big legs) or perhaps they’ll make haste (small legs). Much debate is made as to their importance, which is a waste of drinking time. synonyms: tears, curtains

11. malic acid Common acid found in grapes, it puts the tart in green apples as well. If your wine is crisp, it has higher levels of malic acid.

12. Old World Generally refers to the traditional winemaking countries in Europe, especially France and Italy, but including Spain, Greece, Hungary, etc.

13. New World Wine producing countries outside of Europe, such as Australasia, South and North America.

14. residual sugar The sugar left after fermentation has stopped, ultimately lending to a wine’s sweetness.

15. round The opposite of crisp. synonyms: fat, plump

16. sediment Stuff other than liquid that is in a wine bottle, often found at the bottom of your glass if you finished the bottle. It may look funny, but it won’t hurt you.

17. smooth Describes a wine that is easy-drinking. The opposite of rough.

18. structure The backbone or blueprint of a wine. If a wine has no structure, it can be boring and dull.

19. sweet The opposite of dry.

20. tannic In the presence of tannins.

21. tannins Astringent compounds found in red wine, tannins come from the pips and skins of the grapes, and help a wine age. When drinking a wine, you’ll know tannins are present when your mouth begins to feel dry and forces a pucker. Kind of like drinking strong black tea.

22. terroir A French term used to embody characteristics of climate, weather, typography, and soil of a specific vineyard. Terroir is at the heart of the debate between old world and new world winemakers.

23. wood Some wines are aged in oak barrels, others have had oak added in the ageing process, and hence wines can take on the smell and/or taste of wood. Wood can commonly manifest as a fragrance of smoke or vanilla.