Glossary of Wine Terms

A term used to refer to the taste of wine with excessive acidity and tannins. Hard tasting wines typically are young wines which have not fully matured so the excessive tannins overpower and mask the underlying flavors and qualities that may be present as it matures.

Wine descriptor. See “balanced”.

Descriptor of wine with a pungent, rough character. “Harsh” wines are known to improve with age.

Descriptor of wine containing small floating particles that can be seen when held against a light, typically occurring in unfiltered wines.

A method of training a wine grape vine without using a trellis.

Descriptor of wine that is notably full bodied and high in alcohol content.

A descriptor, most often of red wines, with full-bodied, warm characteristics and high alcohol content.

Descriptor of wine with the aroma of fresh grass, hay, and/or herbs. Also used to describe wines with a green pepper character.

A descriptor of wine suggesting the aroma/flavor of herbs.

Most notably known as "Cinsault" or "Cinsaut". A grape varietal used in the production of light red wines, originating in the Rhône region of France.

Most notably known as "Marsanne". A grape varietal, used in the production of white wine, originating in the Rhône region of France.

A descriptor for varieties of wine that are lacking the taste sensation between the attack and finish of the wine.

A descriptor of wine that is not known as a great wine, but is flawless and straightforward.

A descriptor of wine characterized by the flavor/aromas of honey. Wines that have been infected with “noble rot” typically possess a “honeyed” flavor/aroma.

The tasting of numerous wines that are from the same vintage but originate from different wineries.

Descriptor of wine that is high in alcohol content and leaves a burning sensation on the palate.

A grape varietal that is a blend of different grape species.