terms to talk about the taste of wine

How many times have we had a wine in our glass that fascinates us but when the time comes to say what we think we are almost speechless.

We have so many sensations, so many stimuli on our palate but we lack the precise words to describe what happens to us.

Come and read this article that will be a guide to keep on hand and help us find the right words to talk about the taste of wine!

  • Velvety: A wine that is especially silky on the palate.
  • fruity: wine, generally young, that evokes certain fruits.
  • Broad: A wine with personality, rich in nuances, which emphatically transmits its values.
  • Astringent: sensation of narrowing that can be seen in the tissues of the mouth when passing through some wines, caused by their tannins.
  • Lively: A wine that produces a feeling of youth, vitality and freshness.
  • Warm: A wine that, due to its high alcohol content or excess alcohol in relation to acidity, produces a warm pseudo-thermal sensation in the mouth. We also talk about a warm wine when it is served at a higher than adequate temperature.
  • Loaded: dense wine, heavy and rich in alcohol.
  • Fleshy: A full-bodied, well-structured wine with a high concentration of tactile and savory sensations.
  • Complex: quality wine that offers a wide range of sensations in the mouth, nose and aftertaste.
  • Complete: wine that satisfies for its balance and fullness.
  • Short: A wine whose sensations remain for a short time after swallowing, bland, without personality.
  • Creamy: thick wine, with a dense and smooth texture.
  • Raw: It came very young, still unfinished, but with no lasting negative character.
  • Delicate: A wine that offers quality flavors but that are perceived with little intensity.
  • Dense: thick wine, with a lot of body and structure.
  • Sweet: basic taste detected on the front of the tongue. Wine with a sugar content greater than 50 gr./l. In some wines, such as those that come from Tempranillo grapes, there are unsweetened components of a sweet nature.
  • Effervescent: Wine that releases carbon dioxide to the surface when served.
  • Elegant: High quality wine, harmonious and complex and with delicate suggestions on the nose and palate.
  • Entrance: first sensation that we perceive on the tongue when the wine enters the mouth.
  • Balanced: wine with harmony in its taste, visual and olfactory components.
  • Thick: Coarse and strong wine, with a lot of body and density.
  • Structured: Full-bodied wine, good acidity and tasty, powerful and balanced.
  • Expressive: wine that clearly shows its flavors.
  • Exuberant: High quality wine that fills olfactory, tactile and taste sensations.
  • Mouth finish: last sensation that is appreciated in the mouth when tasting a wine.
  • Frank: term that is used in the olfactory and gustatory phase to define the wine that repeats tasting notes in aroma and flavor.
  • Cool: Vivacious wine, with a certain fruit and flower flavor and with the right acidity for its type, so it produces a sensation of freshness in the mouth.
  • fruity: Delicate wine reminiscent of different aromas of plants, the aroma of the grape with which it was made or some other fruit.
  • Strong: Wine with very marked and high body and alcohol characteristics.
  • Sweet tooth: Ripe wine with a sweet and pleasant flavor, which exhibits a slight content of reducing sugars and awakens a pleasant sensation on the palate.
  • Fat: very colored, thick and rough wine.
  • Fatty: Wine rich in alcohol and glycerin, which has a very unctuous palate.
  • Long: Wine that, due to its quality, after swallowing leaves prolonged sensations.
  • Highly strung: Wine of marked acidity and balance and, above all, alive.
  • Persistent: A wine that leaves ample sensations in the mouth.
  • Spicy: tactile sensation produced in the mouth by carbon dioxide normally contained in semi-sparkling wines.
  • Powerful: wine with a lot of body and a lot of alcohol.
  • Round: full, balanced and harmonious wine without edges.
  • Aftertaste: olfactory-gustatory sensation mainly in the oral cavity that the wine leaves once tasted.
  • Robust: Wine with a high degree of alcohol and a lot of body.
  • Dry: wine that does not present traces of sugar during tasting.
  • Silky: It came very smooth when passing through the mouth.
  • Gentle: It came with the right proportion of polyphenols, pleasant to drink but not producing any aggressive sensation in the mouth.
  • Tannic: Astringent wine due to excess tannins.
  • Don’t worry: Wine with no apparent presence of carbon dioxide (bubbles).
  • Unctuous: Wide, smooth and glyceride wine with an oily fluidity that impregnates the oral mucosa.
  • Vigorous: A strong, robust wine, not without balance, with notable and well-matched body, acidity, tannins and alcohol.
  • Alive: A well-formed wine that, due to its acidity, presents a bright appearance and suggests a good evolution in the bottle.
  • Vivacious: It came with adequate acidity, without excesses, with a cheerful palate.

Mariana Gil Juncal
Graduated in social communication, journalist and sommelier.

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