Animalistic aromas – wine, in which flavours of raw meat, leather, game, musk are to be found.
Aroma – the smell of wine.
Attack – the first impression a wine makes upon tasting.
Balance, balanced – excellent harmony among the components of wine – acidity, tannins, sugar, fruitiness and oak.
Barrel fermented - fermentation in oak – wines fermented in oak barrels and obtaining more complex flavours than wines only aged in barrels.
Bitter – usually considered a disadvantage of wine, but there is an elegant bitterness.
Blend – wine made by blending wines from different grape varieties.
Blind Tasting – the information about the wine is withheld until the wine has been tasted and rated.
Body – fullness on the palate.
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Bouquet – reflects the smell developed in wine after aging. Often used as a synonym for “aroma”.
Carbonation – wine saturated with carbon dioxide.
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Herbs, herbal – to sense aromas and/or to taste flavours of fresh or dried herbs – rosemary, thyme, mint.
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Clarity – the presence or absence of floating particles of different sizes or sludge. The presence of sediment in the bottle is not always a disadvantage, but must be removed when pouring into a glass.
Colour – determined by the grape variety and by the production technology. Colour is the first perception of the wine.
Complexity – the wine has compound aromas and flavours.
Elegance – subtle effects of wine.
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Everyday wine – inexpensive, easy drinking wine.
Finish, aftertaste, final – the feeling left by the wine after swallowing or spitting – short, medium, long. Usually better wines have a longer, lingering finish.
Flavour – aromatic sensations on the palate.
Flavour intensity – the degree to which flavour is expressed.
Flowers, floral – dominating aromas of flowers – roses, jasmine and others.
Freshness, fresh – sensation associated with acidity.
Fruit, fruity – wine, dominated by aromas and flavours of fruit.
Harmony – a positive feature of wine that shows balance of all sensations.
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Herbs, herbal – to sense aromas and/or to taste flavours of fresh or dried herbs – rosemary, thyme, mint.
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Honest – wine with all characteristics of a variety, but not always interesting.
Intensity of wine colour – describes the density of colour – dense, intense, pale, translucent.
Intensity of aromas on the nose – the strength by which aromas affect our sense of smell – weak, medium, intense, delicate.
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Light – nice wine lacking body.
Long wine, long aftertaste – wine that leaves for long time pleasant taste in the mouth after it has been swallowed.
Multi-layered – see complexity.
Nose – the smell of wine.
Nuances of colour – usually an indication of a wine’s age, grape varieties, fermentation. In red wines violet hues are a sign of a young wine, while brick (in all its hues) – of an aged wine.
Oak – oak barrel, a container of various sizes for fermenting or aging wine.
Oaky – nuances in the nose and taste, resulting from fermentation and/or aging in oak barrels or implementing other oenological practices.
Petrol, petrol tone – aromas and flavours of petrol.
Round – well balanced wine.
Silky, velvety, satin – wine with very smooth and supple texture.
Smoke, smoky – smell of smoke, usually a sign of the use of oak in winemaking.
Smooth – wine has a smooth texture.
Tannic – describes wines with high tannins.
Taste – the feeling that wine leaves in your mouth.
Thin – not full-bodied wine.
Typical – the taste of a particular wine and the adopted criteria for its variety, appellation, style.
Vanilla – describes the bouquet and flavour of wine produced in contact with oak wood.
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Varietal character – the characteristics of the wine match those of a particular variety.
Varietal wine – varietal wine made from one grape variety.
Vegetal – wine dominated by aromas and flavours of vegetables.
Vinification – the whole process of making wine from the moment of harvesting the grapes until the wine bottling.
Wild fermentation – fermentation with no added cultivated yeast.
Wine nose – wine that lacks distinctive flavour.
