Wine Tasting Terms


Breath Time                  Allowing a wine to breath, open, or aerate, is simply exposing the wine to air (oxygen). After a wine has  been corked it is virtually cut of from air. When the cork is pulled and air is exposed to the wine it will release it's aromas and soften the tannins to improve the wine. Some wines that are built for the long hall will require extended breath time to fully open up. Refer to "oxidize" for when a wine was been exposed to air too long.
 Oak Aging   Wine is aged in wood barrels or casks, as opposed to stainless steel tanks, to enhance the flavor, aroma and complexity of the wine through the extraction of substances from the wood into the wine. This also to allows air (oxygen) to come in contact with the wine to allow a slow, gradual oxidation process. The influence of barrel aging on the complexity and character of a wine varies based on many factors, including the type of wood used, the age of the barrel, barrel size, thickness of the staves (the individual strips of wood which form the barrel), cellar humidity and the length of aging. (cited from www.enologyinternational.com).
 Production   Production quantity can sometimes play a huge roll in the quality and complexity of a wine.  Generally, the smaller production the more attention a wine well receive when being produced…meaning a higher quality wine.
 Oak Time   The length of time a wine will spend in an oak container (barrels, casks, etc…).
 American Oak vs.
 French Oak		   While both American and French oak contribute tannin and aroma, French oak contains more tannins and flavor components and has a less obviously “oaky” flavor and smell than American oak. American oak has a more aggressive mouth feel and immediately apparent aroma. American oak contains more vanillin (vanilla aroma) and more odorous compounds. French Oak will generally provide more subtle earthly and mineral flavors and aromas.
 French Oak   see: American Oak vs. French Oak.
 Open up   When a wine has seen air(oxygen)) to fully release its aromas and flavors. A great wine will continue to change and "open up".
 Decanter   A vessel used to expand the process of Breathing, and gathering sediment. Provides a larger surface exposed to air to speed up the breath time. Generally vintage wines should be decanted.
 Vintage   The time at which the grapes are harvested, referred to by the year.
 Vintage wines   Referring to wines of an earlier vintage date (i.e. 1996). We consider 6 years to be "vintage wine".
 Accessible, Approachable   Ready to drink now. Easily recognized.
 Aftertaste   The lingering flavors  on the pallet. The longer the flavors are present the better. 
 Hot   Burning caused by alcohol (weather on the nose or the pallet). Good wines regardless the price should have no taste or smell of alcohol.
 Nose   The wines aromas, bouquet (older term), and smell.
 Attack   The front or first sensations gathered from the wine. Nose or  Pallet.
 Pallet   In mouth flavors and sensations.
 Backbone   The wine has some power and firmness to its structure, meaning it it's week or light.
 Structure   Refers to the harmony  of a wines acid, tannin, and alcohol to relate to it potential. A wine that has great "aging structure" would have all right tools to age properly and get better with time.
 Cooked   Or Baked, refers to wine that is "hot" or taste burnt. Warm temperatures, exposure to sunlight, etc…can cause a  wine to be undesirable.
 Balance    A well structured wine will have balance. When the combination  of all the right parts, acid, tannin, fruit, alcohol, wood(if used) are all integrated to make sense.
 Body    Fullness on the pallet. Big.
 Big   Expansive in the mouth, heavy on the pallet, big or full-body. Heavy concentrated and high alcohol wines will be big.
 Layers    Refers to the number of  flavors and aromas present at any time in a bottle of wine. Some very complex wines will have endless layers.
 Complex   Complexity of a wine refers to the "layers" of a wine.
 Intensity   The powerfulness of the wines layers. A wine that is heavily concentrated will have many powerful flavors and aromas.
 Concentrated   Refer to awareness of fruit and flavors in a wine. Also see Intensity.
 Claret   Another name for Red Bordeaux blend-like wines.
 Corked   Faulty, or tainted wine. Smells of damp mold, musty, or sour aromas. Mainly caused by a tainted cork but can also stem from yeast, fungal or bacterial infections.  Check out Myth Busters and Facts page for more on Corkage. 
 Creamy   Silky, smooth texture, often times chardonnay is described as creamy or buttery in mouth feel. Not refering the actual cream.
 Crisp   Fresh, clean, acidic. Often times Sauvignon Blancs are refered to.