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The tasting of wine with the purpose of analyzing the quality of the wine. The serious wine taster follows strict guidelines in terms of proper equipment (white table cloths, decanters, etc.

The tasting of wine with, typically, no knowledge of the identity of the wine. At times, the tasters will know the type but not the winery they originate from.

The tasting of wine from different years, but originating from the same winery. These wines are most often contiguous years.

A version of "blind tasting" where wines of different varietals are tasted at the same time. The challenge of "double blind tasting" is to determine the varietal and origin of the wine.

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

The term used to describe the impression of a slightly dry, rough, puckery feeling in your mouth following wine tasting.

Term used by professional wine tasters when referring to the bouquet or aroma of a wine. "Bouquet" is a term used to describe various fragrances evident from the processing and/or ageing of wine.

Similar in appearance to an enlarged oyster cracker, this type of cracker is served after tasting different varieties of wine.

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.

wineglass, wine glass, wineglasses, wine glasses,

The purpose of swirling wine in a glass is to oxygenate the wine. When oxygen is introduced to a wine it releases the chemical components that produce those aromas we search for and is thought to smooth the taste of the wine.

Sensation detected by the tongue. There are four basic tastes perceived by taste buds. The four basic tastes: sweet, sour, bitter, salty.

A descriptor of wine that possesses the aroma of hot tar. A positive wine tasting term, this characteristic is sometimes found in zinfandels and cabernet.

Describes the impression of structure, density, fullness, thickness, or weight in your mouth after wine tasting.

A descriptor of wine that possesses the aroma of hot tar. A positive wine tasting term, this characteristic is sometimes found in zinfandels and cabernet.

Considered one of the four basic tastes perceived by taste buds. The four basic tastes: sweet, sour, bitter, salty.

Term used to describe a harsh taste or the unpleasant texture of a wine. Wines described as aggressive are generally high in tannin or acid.

A type of wine glass approved by the Institut National des Appellations d'Origine that is certified and approved for the sampling and tasting of wine.

A descriptor of a wine lacking in taste, body, and depth.

Describes the impression of fullness of the mouth after wine tasting.