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A List of Adjectives Describing What You're Drinking
We use a lot of Robert Parker's Wine Advocate wine reviews in our newsletter. And, while I have been reading his reviews for over 25 years, there are still some words he, and most other reviewers, use to describe wine that I wind up shaking my head at. I recently discovered that the Wine Advocate website has published a list of descriptive wine words that I find pretty handy. I have excerpted twenty five of them that I think will be quite helpful for anyone wishing to understand "wine speak."
acidic: Wines need natural acidity to taste fresh and lively, but an excess of acidity results in an acidic wine that is tart and sour.
aggressive: Aggressive is usually applied to wines that are either high in acidity or have harsh tannins, or both. angular: Angular wines are wines that lack roundness, generosity, and depth. Wine from poor vintages or wines that are too acidic are often described as being angular.
austere: Wines that are austere are generally not terribly pleasant wines to drink. An austere wine is a hard, rather dry wine that lacks richness and generosity. However, young Rhônes are not as austere as young Bordeaux.
backward: An adjective used to describe (1) a young largely unevolved, closed, and undrinkable wine, (2) a wine that is not ready to drink, or (3) a wine that simply refuses to release its charms and personality.
balance: One of the most desired traits in a wine is good balance, where the concentration of fruit, level of tannins, and acidity are in total harmony. Balanced wines are symmetrical and tend to age gracefully.
barnyard: An unclean, farmyard, fecal aroma that is imparted to a wine because of unclean barrels or unsanitary winemaking facilities.
briary: I think of California Zinfandel when the term briary comes into play, denoting that the wine is aggressive and rather spicy.
closed: The term closed is used to denote that the wine that is not showing its potential, which remains locked in because it is too young. Young wines often close up about 12-18 months after bottling, and depending on the vintage and storage conditions, remain in such a state for several years to more than a decade.
complex: One of the most subjective descriptive terms used, a complex wine is a wine that the taster never gets bored with and finds interesting to drink. Complex wines tend to have a variety of subtle scents and flavors that hold ones interest in the wine.
dumb: A dumb wine is also a closed wine, but the term dumb is used more pejoratively. Closed wines may need only time to reveal their richness and intensity. Dumb wines may never get any better.
earthy: May be used in both a negative and a positive sense; however, I prefer to use earthy to denote a positive aroma of fresh, rich, clean soil. Earthy is a more intense smell than woody or truffle scents.
fat: When the Rhône has an exceptionally hot year for its crop and the wines attain a super sort of maturity, they are often quite rich and concentrated, with low to average acidity. Often such wines are said to be fat, which is a prized commodity. If they become too fat, that is a flaw and they are then called flabby.
floral: Wines made from the Muscat or Viognier grape have a flowery component, and occasionally a red wine will have a floral scent.
garrigue: In the southern Rhône Valley and Provence, this is the landscape of small slopes and plateaus. This Provençal word applies to these windswept hilltops/slopes inhabited by scrub-brush and Provençal herb outcroppings. The smell of garrigue is often attributed to southern Rhône Valley wines. Suggesting more than the smell of herbes de Provence, it encompasses an earthy/herbal concoction of varying degrees of intensity.
herbaceous: Many wines have a distinctive herbal smell that is generally said to be herbaceous. Specific herbal smells can be of thyme, lavender, rosemary, oregano, fennel, or basil and are common in Rhône wines.
hot: Rather than meaning that the temperature of the wine is too warm to drink, hot denotes that the wine is too high in alcohol and therefore leaves a burning sensation in the back of the throat when swallowed. Wines with alcohol levels in excess of 14.5% often taste hot if the requisite depth of fruit is not present.
jammy: When wines have a great intensity of fruit from excellent ripeness they can be jammy, which is a very concentrated, flavorful wine with superb extract. In great vintages such as 1961, 1978, 1985, 1989, 1990, and 1995, some of the wines are so concentrated that they are said to be jammy.
peppery: A peppery quality to a wine is usually noticeable in many Rhône wines that have an aroma of black or white pepper and a pungent flavor.
plummy: Rich, concentrated wines can often have the smell and taste of ripe plums. When they do, the term plummy is applicable.
pruney: Wines produced from grapes that are overripe take on the character of prunes. Pruney wines are flawed wines.
round: A very desirable character of wines, roundness occurs in fully mature wines that have lost their youthful, astringent tannins, and also in young wines that have soft tannins and low acidity.
tannic: The tannins of a wine, which are extracted from the grape skins and stems, are, along with a wine's acidity and alcohol, its lifeline. Tannins give a wine firmness and some roughness when young, but gradually fall away and dissipate. A tannic wine is one that is young and unready to drink.
toasty: A smell of grilled toast can often be found in wines because the barrels the wines are aged in are charred or toasted on the inside.
vegetal: An undesirable characteristic, wines that smell and taste vegetal are usually made from unripe grapes. In some wines, a subtle vegetable garden smell is pleasant and adds complexity, but if it is the predominant character, it is a major flaw.
June 5, 2013