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Wine Basics: Glossary 
Earthy: This is actually a positive term denoting flavors derived from the soil in which the grapes have been grown. Enology: The science of making wine. Estate Bottled: Indicates that 100% of the grapes used for making the wine were grown in vineyards owned or leased by the winery. Exuberant: Describes lively, fruity wines. Fat: A wine that feels and tastes full. Usually describes wines that are high in glycerol with low to average acidity. Finish: The lingering flavors that remain on the palate after the wine is swallowed. While a long finish is ideal, some wines will be characterized by a short finish. Flat: Describes a dull, uninteresting wine that does not have enough acidic qualities. Sparkling wines also become flat when they lose their effervescence. Floral: Describes a wine that has an aroma of flowers such as violets, citrus blossoms or rose. This trait is usually found in white wines. Fruity: Used to describe a wine that has few tannins. It may smell or taste like any number of fruits, most commonly berries and citrus. Grapey: Characterized by simple flavors and aromas associated with fresh grapes; distinct from the more complex fruit flavors such as cherry, blackberry and currant. Heady: Used to describe the smell of a wine high in alcohol. Herbaceous: Describes a wine with herb-like flavors and aromas such as basil, oregano and rosemary. This is a characteristic trait of some varietals like Cabernet Sauvignon. |
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