Wine Descriptions: 24 Words Commonly Used to Describe Wine

Wine is a complex beverage, and over time, a glossary of descriptors has developed for naming these nuances in flavor, aroma, and texture. Winemakers and sommeliers rely on wine descriptions for producing and tasting wines, but they can also be helpful for the average wine taster. For example, knowing that you prefer earthy wines to fruit-forward wines can help you make better choices at the wine shop.

The best wine will vary depending on your preferences, but there are a few essential components to consider when determining which wines you gravitate toward.

1. 1. Terroir: Terroir is a French word and wine term that refers to where the grapes were grown. The soil, climate, terrain, and elevation play a role in the overall flavor and aroma of a wine. A wine from Bordeaux will taste different than a wine from Napa. Neither is necessarily better or worse, but the terroir will make each wine unique.
2. 2. Acidity: The main role of acidity in wine is to balance things out. Too much acidity will overpower the wine. Too little, and the wine will fall flat.
3. 3. Tannins: Tannins derive from grape skins, stems, and seeds. They can also result from aging in oak barrels. They provide astringency to wine, and a wine that’s high in tannins will dry your mouth out.
4. 4. Alcohol content: The fermentation process is the largest contributing factor to a wine's alcohol content. A good indicator of high alcohol content is if the wine feels warm on your throat.
5. 5. Sweetness: Sweetness can be used in one of two ways: to describe a fruit-forward wine that is not dry, or to denote the residual sugars present in a wine that are left over from fermentation. Decidedly sweet wines will contain a greater degree of residual sugars. Dessert wines, such as rosé and riesling, can range from sweet to slightly dry.
6. 6. Body: When a wine is described as being full-bodied, it means that it has a thick viscosity and feels heavy in your mouth. By contrast, light-bodied wine has a light mouthfeel—almost like drinking water. A medium-bodied wine finds a middle ground between the two.

Consider some common wine descriptions to keep in mind for the next time you're reading wine labels.

1. 1. Acidic: Acidity is an essential component of all great wines. It adds balance and structure to wine. An acidic wine describes a wine with a tart, mouth-puckering flavor. An acidic red wine typically has notes of tart cherry or currants, while an acidic white wine may be reminiscent of lemon or lime juice.
2. 2. Astringent: Astringent wines have a high level of tannins and easily dry out the mouth. Astringency is not always a bad thing; in fact, some prefer it. Tannins play an integral role in shelf-life and can provide structure to the wine.
3. 3. Barnyard: Though some wines may invoke images of the countryside, that's not what this descriptor is getting at. It's used to express less savory attributes of the flavor or aroma of an unpleasant wine. If you're meaning to compliment a wine, choose another term.
4. 4. Buttery: Buttery wines have been aged in oak barrels, have low acidity, and have a creamy mouthfeel. Typically, wines that fit this description have been made using a process called malolactic fermentation, in which malic acid turns to lactic acid during a second fermentation. If you prefer a buttery wine, look for it in cabernet sauvignon and chardonnay.
   
5. 5. Chewy: If you’ve ever sipped a wine that made you want to move your mouth as if you were chewing on something, you’ve tried a chewy wine. Chewy wines tend to have lots of tannins and fruits present.
6. 6. Earthy: Earthy wines have the qualities of a damp forest floor, minerals, or even wet leaves.
7. 7. Flabby: “Flabby” describes an unbalanced wine that needs more acidity in order to give it more structure.
8. 8. Fruity: “Fruity” can describe both the aroma and the flavor of the grapes or other fruit flavors, such as black currant, strawberries, plums, or apples.
9. 9. Fruit-forward: “Fruit-forward” is a descriptor assigned to wines whose primary tasting notes are fruity.
10. 10. Herbaceous: Much like the terms “vegetal” or “fruity,” herbaceous wines have strong herb tastes and aromas. If you get a whiff of oregano, mint, or eucalyptus, you've got yourself an herbaceous wine.
11. 11. Jammy: Used for describing mildly sweet, fruit-forward red wines, jammy wines tend to have a syrup-like texture. It's generally used for describing wines such as cabernet franc, zinfandel, and grenache.
12. 12. Juicy: When a wine tastes more like grape juice than an adult beverage, it may be considered juicy.
13. 13. Musty: Not a flattering term, “musty” is usually used for describing a wine that has the aroma of an old attic. This could be a result of moldy grapes or the presence of mildew.
14. 14. Nutty: “Nutty” is typically reserved for describing oxidized wines. When wine is exposed to air for too long, it becomes oxidized. Oxidized wine loses its signature color and can take on a nutty flavor.
15. 15. Oaky: Many wines are stored and fermented in oak barrels that can tend to leave some flavors behind. A bottle of wine may be considered oaky if it has notes of vanilla, coconut, or smoke.
16. 16. Opulent: An opulent wine is a bold, rich wine that is silky smooth and full-bodied.
17. 17. Perfumed: When a wine has an overly strong floral aroma or flavor, it may be considered perfumed.
18. 18. Racy: A racy wine is light and zesty with high acidity. Sparkling wines and rieslings usually fit the bill.
19. 19. Spicy: Red wines could be described as spicy if their tasting notes include hints of black pepper, baking spices, or peppermint. Spicy white wines tend to be zesty or have strong citrus notes. If you want to try a spicy wine, consider an Argentinian malbec.
20. 20. Supple: This term is used to describe a wine with a soft, round mouthfeel.
21. 21. Tannic: “Tannic” is used to describe a high tannin wine, which is often characterized by a dry mouthfeel and bitter taste. Cabernet sauvignon and syrah tend to be tannic wines.
22. 22. Toasty: Wines that have an aftertaste reminiscent of a burnt oak barrel are considered toasty.
23. 23. Vegetal: Vegetal wines tend to have dominant notes of vegetables, such as bell pepper or asparagus. Though the term “vegetal” is not typically a compliment, some wines are more vegetal by design, such as cabernet franc.
24. 24. Velvety: Just as you'd expect, a velvety wine has a rich, decadent mouthfeel.

Want to learn more about the culinary arts? The MasterClass Annual Membership provides exclusive video lessons from the world’s best chefs and wine critics, including James Suckling, Lynnette Marrero, Ryan Chetiyawardana, Gabriela Cámara, Gordon Ramsay, Massimo Bottura, and more.