Glossary of Wine Terms (A - E)

A
Acetic - Vinegary taste or smell that develops when a wine is overexposed to air.
Acetone -If overly apparent, a flaw. The nail polish smell suggesting volatility. Prevalent in older reds.
Acidity - All wines naturally contain acids, which should be in proper balance with fruit and other components. Sufficient acidity gives liveliness and crispness and is critical for wines to age.
Aftertaste - The flavour impression the wine leaves after it is swallowed. Also referred to as the "finish" of a wine. Fine wines have a lingering finish, or aftertaste.
Aroma - The smell of a wine, especially young wines.
Aromatic - A term for wines with pronounced aroma, particularly those redolent of herbs or spices.
Astringent - The "puckerish" quality of high tannin content, which has the effect of drying out the mouth. Many young red wines are astringent because of tannin.
Austere - Somewhat hard, with restrained fruit and character.

B
Balance - Harmony among the wine's components - fruit, acidity, tannins, alcohol. A well-balanced wine has the various elements in proper proportion.
Big - Powerful in aroma and flavour; full-bodied.
Bitter - Usually considered a fault in but characteristic of such wines as Amarone and certain other Italian reds.
Blackcurrant - The predominant aroma in Cabernet grapes.
Body - The weight and texture of a wine; it may be light-bodied or full-bodied. Often refers to alcohol content.
Botrytis cinerea - A mould that attacks certain grapes, producing honeyed sweet wines like Sauternes and late-harvest Rieslings.
Bouquet - The complex of aromas that develops with age in fine wines; young wines have aroma, not bouquet.
Breed - Similar to good bloodlines and handling, as in racehorses; the result of soil, grapes and vinification techniques that combine to produce depth and distinctive character in a wine.
Brix - Term used to measure the sugar content of grapes, grape juice (must) or wine. Grapes are generally harvested at 20 to 25 Brix, resulting in alcohol after fermentation of 11.5 to 14 percent.
Brut - Term for dry Champagne or sparkling wine.
Buttery - Descriptor for rich flavour and smoothness of texture. More often refers to oak-aged white wines than reds; many Chardonnays and white Burgundies are said to have buttery aromas and flavours.

C
Caramel - A burnt sugar smell and taste in oak-aged Chardonnay from a hot year.
Cedarwood -An element in the bouquet of Cabernet Sauvignon.
Clean - Fresh with no discernible defects; refers to aroma, appearance and flavour.
Closed - Young, undeveloped wines not readily showing their character are said to be closed. Typical of young Bordeaux or Cabernet Sauvignon.
Cloying - A dessert wine with insufficient acidity to balance the sugar. Sits heavily of the palate like honey.
Coarse - Rude or harsh in flavour; clumsy or crude.
Complete - Mature, with good follow-through on the palate, satisfying mouth-feel and firm aftertaste.
Complex - Multifaceted aroma and/or flavour. Most wines considered great exhibit a combination of flavour and aroma elements.
Cooked - Heavy, pruney flavour; also said of wines from very hot growing regions or wines that are overripe.
Corked, corky - Smelling of cork rather than wine; due to a faulty cork.
Creamy - The texture of champagne or the vanillin smell that new oak imparts to wine.
Crisp - Fresh, brisk character, usually with high acidity.
Cru - Growth, as in Premier Cru or a Beaujolais Cru.

D
Deep - Having layers of persistent flavour that gradually unfold with aeration.
Delicate - Light fragrance, flavour, and body.
Distinctive - Elegant, refined character that sets the wine apart on its own.
Dry - Opposite of sweet; somewhat subjective in that tasters may perceive sweetness to varying degree.
Dull - Lacking liveliness and proper acidity; uninteresting.
Dumb - Not revealing flavour or aroma; closed; typical of wines that are too young or too cold.

E
Earthy - Smell or flavour reminiscent of earth. A certain earthiness can be appealing; too much makes the wine coarse.
Elegant - Refined character, distinguished quality, stylish, not heavy.
Extra Dry - A term used on Champagne labels to indicate not-quite-dry; not as dry as Brut.