Wine vocabulary: the terms to know

Less talk, more wine! To put words to your wine sensations, gain a bit of expertise, or simply choose the right bottle: here are a few basics of wine jargon that should prove useful.

To be revised without moderation.

Terroir: Terroir refers to the set of geological characteristics of a wine-growing region (climatic and agronomic) that give the wine its unique particularities.

Grape variety: A grape variety is a type of grape used to produce wine. Each grape variety has its own gustatory characteristics, contributing to the complexity of wines.

Tannins: Tannins are naturally occurring compounds found in grapes, mainly in the skins and seeds. They confer structure and astringency to the wine.

Bouquet: Refers to the range of aromas developed by a wine after fermentation and ageing in the bottle.

Vintage: It corresponds to the year of harvest of the grapes used to produce the wine. It can influence the quality and character of the wine.

Maceration: Maceration is the process of leaving grape skins in contact with the must (grape juice) during fermentation, allowing the extraction of colour, aromas and tannins.

Nose: The nose refers to the aromas perceived by the sense of smell when tasting a wine. The aromas can be fruity, floral, spicy, oaky, etc. To find out more on this subject, discover our article on How to taste a wine: the steps to follow

Body: Refers to the sensation of fullness in the mouth from the wine. A wine can be light, medium or full-bodied.

Retro-olfaction: The perception of aromas in the mouth, which combines the sensations of the nose and the mouth. Notes of dark fruits and kirsch cherry, for example.

Attack: The first sensation in the mouth, the immediate effect of the wine. A velvety attack can give way to a perfect balance.

Finish: It corresponds to the gustatory and aromatic sensations that persist in the mouth after swallowing or spitting out the wine.

Robe: To describe the visual appearance of the wine, its "dress". A tawny, dark, purple or ruby robe can reveal clues about its age and maturity.

Mouthfeel: The general sensation of the wine in the mouth, including its texture. A delicate mouthfeel can develop with subtle intensity.

Ample: Used for a wine with an enveloping mouthfeel and an aromatic palette that fully occupies the mouth. An ample and silky experience.

Tannic: A powerful wine with pronounced tannins, which can give a certain roughness. Tannins soften with time.

Round: Tannins present, but without aggressiveness. A lively attack that evolves towards a certain roundness.

Fleshy: A powerful wine with a strong tannic structure. A fleshy texture that reveals its power.

Supple: A harmonious wine with pleasant levels of acidity and tannins. A supple texture that pairs perfectly with certain dishes.

Dry: A wine that gives a sensation of lack of moisture in the mouth.

Fruity: Fruit aromas perceptible on the nose and in the mouth. Notes of cherry, blackcurrant and raspberry…

Fresh: A character that evokes freshness and the marked acidity of the wine. An airy and delicate sensation.

Mineral: Characteristics reminiscent of stones, influenced by the terroir. A silky texture balanced by minerality.

Oaky : The subtle presence of woody notes from ageing in oak barrels. Complex aromas that blossom.

Thoroughbred: An elegant wine with energy, depth and complexity. A wine that stands out for its power.

Finish: The flavours and sensations that persist after swallowing (or spitting out) the wine. An intense and persistent finish.

And you? More of a star pupil or still learning? Share your experiences with us just below ⬇️

Our other blog articles to become an expert : 

How to taste a wine: the steps to follow

Choosing a good wine in 5 steps 

Which wine is made for you?

Food and wine pairings: how to match wines successfully? 

Wine culture around the world: traditions and customs from elsewhere 

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