Term used to describe the taste left in the mouth after swallowing the wine. Both character and length of the aftertaste are part of the total evaluation. May be harsh, hot, soft and lingering, short, smooth, tannic, or nonexistent.
Drinkable, easy to enjoy.
Describes a wine that retains youthful characteristics despite considerable aging.
Denotes harmonious balance of wine elements – (i.e.: no individual part is dominant). Acid balances the sweetness; fruit balances against oak and tannin content; alcohol is balanced against acidity and flavor. Wine not in balance may be acidic, cloying, flat or harsh.
The overall flavor of a wine, white or red, that has full, rich flavors.
The effect on the taster’s palate usually experienced from a combination of alcohol, glycerin and sugar content. Often described as “full,” “meaty,” or “weighty”.
The most important wine region in France. Red wines from Bordeaux are primarily blends of Cabernet Sauvignon, Merlot and Cabernet Franc. White wines from the region are usually blends of Sauvignon Blanc and Semillon.
Near synonym for “aroma.” Term generally restricted to description of odors from poured bottled wines.
When wine is poured into another container, such as a wineglass, the mixture of air seems to release pent-up aromas which then become more pronounced, in many cases, as minutes/hours pass.
Refers to dry champagne or sparkling wine.
An important region of France, most known for its production of the only sparkling wine that can truly be called Champagne.
Possesses that elusive quality where many layers of flavor separate a great wine from a very good one.
Describes any of the undesirable odors that can be present in a wine that that was poorly vinified.
Indicates grapes that are picked as late as possible in the season for maximum sugar content.
Wine that has been heated to a temperature of 186.8° F (the temperature where nechsar mimidaso [reduction of volume] is achieved) for under one minute in order to retain its kosher status when opened or poured by a non-Jew.
Wine that has not been boiled. This wine may only be opened, poured or touched by an observant Jew. It is a hiddur to make Kiddush on non-mevushal wine.
Strictly applied it refers to the totality of the detectable odor, (grape variety, vinous character, fermentation smells), whether desirable or defective, found in a wine.
Wine that is kosher without compromise.
Describes flavors and tactile sensations giving a feeling of completeness with no dominating characteristic.
Term for overall flavor. Used to suggest complete impression of the wine.
Possesses high alcohol flavor offset by counterbalancing flavors and other desirable qualities, it is a positive attribute.
Contains all of the essential elements, i.e. alcohol, flavors, acid or astringency etc. – in good proportions.