The Ultimate Wine Guide

Acidic The level of acid in wine, which refers to the crisp, tart, or sour attributes in relation to how well the acidity balances out the sweetness or bitter components.
Aerate Taking the time to oxidize and evaporate your wine, allowing you to smell the wine and not the initial alcohol content.
Aging The process of allowing the wine to evolve after fermentation, a lot of the time this is done with added aromas. This can happen in both barrels and bottles.
Anise The characteristic of liquorice.
Apple A common aroma found in white wine.
Approachable An easy to drink wine that is lower in acidity and tannins.
Aroma The smells unique to the grape variety.
Balanced When all the components (Acidity, Tannins, Fruit Concentration, Sweetness & Alcohol) are working together, without one sticking out from the rest.
Berry Berry flavours that are found mostly in red wine (strawberry, blackberry, raspberry, blueberry, cherry etc.)
Bitter Sharp, pungent taste or smell, commonly caused by tannins present.
Blended Wines that are made from more than one variety of grapes.
Body Refers to the ‘weight’ or ‘heaviness’ the wine feels in your mouth. Wines range from Light-Bodied to Medium-Bodied and Full-Bodied.
Bold A strong wine with a taste that takes over your mouth.
Bright Vivid and fresh in aroma and flavour.
Buttery A wine that has been aged in oak, is less acidic, has a cream-like texture and a smooth finish.
Cassis Also known as Black Current, which has an intense fruity and full-bodied flavour.
Citrus Flavours found in mostly white wines and rosé (lime, lemon, grapefruit, orange).
Clarification The process by which insoluble matter is removed from the wine.
Clean A wine with a clean aroma, flavour and/or finish; without the taste of additives.
Clove A sweet aromatic flower bud that pairs well in red wines and has similar characteristics of cinnamon and nutmeg.
Complex A wine with multiple layers from start to finish, it quickly reveals other notes and flavours on the palate.
Creamy A rich, smooth mouthfeel or texture similar to cream or dairy products.
Crisp Higher acidity and dry characteristics that awaken the palate.
Crushing (also Pressing) Second step in winemaking, when the grapes are lightly pressed to make juice.
Decant To gradually pour from one container to another, separating the sediment from liquid.
Delicate Light in structure and flavour.
Earthy A taste that is more savoury than sweet, characteristics of soil and forest-like notes.
Effervescent A wine that releases carbon dioxide bubbles at its surface.
Elegant Aged, balanced and soft.
Firm High tannin wine with noticeable structure.
Fermentation A chemical change from the yeast or bacteria that turns sugar into alcohol.
Flat A sparkling wine that has lost its effervescence, or a wine with very low acidity.
Fleshy The textural sensation of being meaty or beefy, it is full-bodied and fills the mouth with flavour.
Fresh Often used to describe a young wine with moderate acidity.
Green A wine that has been produced with underripe grapes.
Harmonious When all elements are in perfect balance.
Harvest The time when grapes are ready to be picked, done by machine or hand.
Jammy A heavy berry taste similar to jam.
Lasting or Lasting Finish, refers to the lingering aftertaste.
Lively Refreshing and light on the palate, with noticeable acidity.
Luscious A rich, sweet wine, high in sugar.
Mature A wine that has been aged until ready to be consumed or further aged. A mature wine is complex and harmonious, and in many cases can have the presence of sediment.
Mellow Pleasantly smooth and well balanced.
Minerality Used to describe the taste of ‘stoniness’ or ‘rock-like’, the flavour differs from fruit, herb, and spice notes.
Musky The typical aroma found in French or American oak.
Nutty The aromas of nut that are developed in the aging process.
Oily A textural description that has a slippery or creamy feel.
Opulent A wine that is rich, luxurious and bold.
Perfumed A highly aromatic wine.
Plummy Flavourful notes of plum.
Pronounced Bold and noticeable flavours.
Rich Well rounded wine that is full with fruit characteristics.
Ripe A wine produced using ripe grapes.
Refined A very well balanced wine that is also clean and not heavy.
Round also Well-Rounded, Smooth and soft with little to no tannins.
Silky Soft flowing texture and finish with a smooth mouthfeel.
Smokey Notes of campfire or smog.
Smooth Well integrated tannin and a pleasing texture.
Sophisticated Obvious complexity on the nose and the palate.
Soft Easy on the palate, low tannin and acidity.
Spicy Flavours reminiscent of various spices.
Stone Fruit Notes of apricot, peach, nectarine and other stone fruits, usually tasted in white wines.
Structured Referring to the relationship between the wines components.
Supple Easy drinking and low in tannin.
Sweetness The portion of unfermented grapes, or sugar content.
Tannin A naturally occurring compound found in grape skins, stems and seeds. A higher tannin wine will taste more bitter and have a mouth drying quality to it.
Tart A wine with high levels of acidity, almost sour tasting.
Terroir The complete natural environment in which a wine is produced, including soil, topography and climate.
Textured A wines mouthfeel based on the tannins, alcohol content and sugars.
Tropical Fruit Notes of lychee, mango, passionfruit, papaya and other tropical fruits.
Varietal A wine made primarily from a single grape variety.
Velvety Soft tannins and rich on the palate.
Vibrant A lively wine with satisfying acidity.
Vintner A producer of wine, wine grower, or wine merchant.
Viscous A wines consistency; high viscosity wine will appear thick, low viscosity will appear watery.
Young Usually referring to a wine bottled and sold within a year, often described as crisp and fresh.
Zesty A lighter wine with higher acidity.