Wine vocabulary: terms you need to know

Let's talk wine! To put into words how you feel about wine, to get your hands on a bottle, or simply to choose the right one: here are a few basics of jargon that should come in handy.

To be reviewed without moderation.

Terroir: Terroir refers to all the geological(climatic and agronomic) features of awine-growing regionthat give the wine its unique characteristics.

Varietal: A varietal is a grape variety used to produce wine. Each grape variety has its own specific taste characteristics, contributing to the complexitycomplexity of the wines.

Tannins: Tannins are compounds naturally present in grapes, mainly in the skins and seeds. They conferèstructure and astringency to the wine.

Bouquet: Refers to all the aromas developed by a wine after it has been bottled.èfermentation and bottle ageing.

Millésime: It corresponds à yearof the grapes used to produce the wine. It can influence the quality and characterècharacter of the wine.

Maceration: Maceration is the process of leaving the grape skins in contact with the must (grape juice) during fermentation, allowing the extraction of colors, aromas and tannins.

Nose: The nose refers to the aromas perceived by the sense of smell when tasting a wine. Aromas can be fruity, floral, spicy or sweet.peakwoody, etc. To find out more, read our article on How to taste a wine: steps to follow

Body: Refers to the sensation of fullness in the mouth. A wine can be light, medium or full-bodied.

Retro-olfaction: The perception of aromas on the palate, combining the sensations of the nose and mouth. Notes of black fruit and kirsch cherry, for example.

Attack: The firstèThe wine's immediate effect. A velvety attack can give way to perfect balance.

Finish: This corresponds to the gustatory and aromatic sensations that linger on the palate after the finish.èafter swallowing or spitting outthe wine.

Robe: This refers to the wine's visual appearance, its "dress". A dark, crimson or ruby color can reveal clues to the wine's age and maturity.

Matière: The wine's overall mouthfeel, including its texture. A matteècan develop with subtle intensity.

Ample: Used for a wine with a full body.èand an aromatic palette that fully occupies the mouth. A full, silky experience.

Tannic: A powerful wine with pronounced tannins, which can give a certain roughness. Tannins soften with age.

Round: Tannins are present, but not aggressive. A lively attack that develops into a certain roundness.

Fleshy: A powerful wine with a strong tannic structure. A fleshy texture that revealsèits power.

Supple: A harmonious wine with pleasant levels of acidity and tannin. A supple texture that goes perfectly with certain dishes.

Dry: A wine that gives a sensation of lack of hydration on the palate.

Fruité: Perceptible fruit aromas on the nose and palate. Notes of cherry, blackcurrant and raspberry...

Expenses: A characteristicèevokes the wine's freshness and marked acidity. An airy, delicate sensation.

Mineral: Stone-like characteristics, influenced by terroir. Silky texturequilibrbalanced by mineralralité.

Woody The subtleThe subtle presence of woody notes from oak barrel aging. Complex aromas that blossom.

Racé: An elegant wine with energy, depth and complexity. A wine distinguished by its power.

Finish: The flavours and sensations that linger afterèafter swallowing (or spitthe wine. An intense, persistent finish.

What about you? Are you a good student or an apprentice? We'll let you share your experiences below ⬇️

Our other blog articles to learn more : 

How to taste a wine: the steps to follow

5 steps to choosing a good wine 

Which wine is right for you?

Food and wine pairing: how to marry wines successfully? 

Wine culture around the world: traditions and customs from elsewhere 

                       @SoufianeZaidi