Entering the world of wine can be both exciting and overwhelming, especially when faced with the specialized language used by sommeliers and enthusiasts. Understanding common wine tasting terms will help you describe flavors, aromas, and textures with confidence. Whether you’re attending a tasting or simply exploring new bottles, these fundamental terms will enhance your appreciation of wine.

1. Body

Body refers to the weight and texture of wine on the palate. It’s often described as light, medium, or full-bodied. Think of the difference between skim milk (light-bodied), whole milk (medium-bodied), and cream (full-bodied).

2. Tannins

Tannins are naturally occurring compounds found in grape skins, seeds, and stems, as well as in oak barrels. They create a drying, slightly bitter sensation in the mouth, often noticeable in red wines like Cabernet Sauvignon. High-tannin wines can feel grippy, while low-tannin wines are smoother.

3. Acidity

Acidity gives wine its crisp, refreshing quality. Wines with high acidity (such as Sauvignon Blanc) taste zesty and lively, while low-acidity wines feel rounder and softer. Acidity balances sweetness and richness in wine.

4. Finish

The finish is the lingering taste and sensation after swallowing or spitting the wine. A long finish indicates complexity and quality, while a short finish may suggest a simpler wine.

5. Aroma vs. Bouquet

Aroma refers to the scents derived from the grape itself (e.g., fruity, floral notes), while bouquet describes the more complex aromas developed during aging, such as vanilla, spice, or earthy tones.

6. Oaky

Wines aged in oak barrels often develop oaky characteristics like vanilla, toast, or cedar. Heavy oak influence can dominate, while subtle oak enhances structure and flavor.

7. Dry vs. Sweet

A dry wine has minimal residual sugar, making it taste less sweet. Sweet wines, like dessert wines, retain noticeable sugar. “Off-dry” means slightly sweet.

8. Minerality

Minerality describes a stony, flinty, or chalky quality, often found in wines from rocky soils (e.g., Chablis). It’s more about texture and sensation than literal mineral flavors.

9. Balance

A well-balanced wine harmonizes acidity, tannins, alcohol, and sweetness. No single element overpowers the others, creating a pleasant drinking experience.

10. Legs (or Tears)

When you swirl wine in a glass, the streaks that form on the sides are called legs or tears. While often mistaken for a sign of quality, they primarily indicate alcohol content—thicker legs suggest higher alcohol.

Conclusion

Mastering these basic wine tasting terms will help you navigate wine lists, tastings, and conversations with ease. Remember, the best way to learn is by tasting widely and paying attention to your senses. Cheers to your wine journey!