Some helpful words to know and use in the tasting room.
ACIDITY » This is a quality in wine that provides tartness and pucker. Wines with high acidity will taste bright and fresh. White wines tend to be more acidic than red wines.
AROMA » Smell is an essential part of tasting and enjoying wine. The aroma — or “nose” — varies depending on the grape variety, where it is grown, when it is harvested, and more. Typical aromas include tropical fruits, berries, citrus, herbs, and flowers.
BODY » Wines are typically categorized as light-bodied, medium-bodied or full-bodied. Body describes the texture or weight of the wine on the palate. Fuller-bodied wines are generally higher in alcohol content.
ESTATE WINE » Wines labeled as “estate” must be made using grapes from vineyards owned by the winery. In addition, the wine must be made entirely at the winery — it does not leave the property during fermentation, aging, or bottling.
FINISH » This is the note that lingers on the palate after the wine has been swallowed. It’s an important factor in separating middling wines from quality ones. Fine wines will have a long-lasting, pleasant finish that leaves you wanting more.
TANNIN » Tannin is a naturally occurring polyphenol (a type of organic chemical) found in plants, seeds, bark, wood, leaves, and fruit skins. When it comes to flavor, tannins create a dry sensation on the tongue — think of unsweetened black tea. Most often found in red wines, they also add bitterness and complexity.
VARIETALS » This word describes wines made from primarily a single variety of grape. For example, a varietal wine is made from primarily Merlot grapes or primarily Chardonnay grapes. This is why a tasting room manager or sommelier might ask you which varietals you’ve enjoyed in the past. In short: Varietal is the wine, variety is the grape.
VINTAGE » A wine’s vintage indicates what year the grapes were picked. If you don’t see a vintage on the bottle, it might mean that grapes from different years have been blended to produce that wine.