Olive Garden Italian Restaurant - Wine Basics

Here are some of the most common wine-related terms:

Acidity
The presence of natural fruit acids that lend a tart, crisp taste to wine

Aroma
Smells in wine that originate from the grape

Balanced
All components of the wine are in harmony

Barrel Fermented
White wine that is fermented in an oak barrel instead of a stainless steel tank

Body
The weight and tactile impression of the wine on the palate that ranges from light to heavy/full

Bouquet
Smells from winemaking, aging and bottle age

Clean
Wine without disagreeable aromas or tastes

Closed
Wine that needs to open up; aging and/or decanting can help

Cooked
Wine that has been exposed to excessively high temperatures; spoiled

Corked
Wine that has been tainted with moldy smells or other obvious flaws from a bad cork

Elegance
A well balanced, full wine with pleasant, distinct character

Finish
The final impression of a wine on the palate; ranges from short to long

Flabby/Flat
Lacking in acidity, mouth-feel, structure and/or texture

Lean
Wine is thin and tastes more acidic than fruity

Legs
Teardrop impressions of alcohol weightiness that are visible on the inside edges of a wine glass

Malolactic
Conversion of hard, malic acid (green apple flavors) in wine to soft, lactic acid (rich, butter flavors)

Nose
The smell of a wine; aroma

Terroir
French word reflecting the expression of soil, topography and climate in a wine

Vintage
Year that grapes were harvested and fermented to make a wine

Here are some of the most common wine-related descriptions:

Astringent
Bitter; gives a drying sensation in the mouth

Buttery
Rich, creamy flavor associated with barrel fermentation

Character
Describes distinct attributes of a wine

Chewy
Wine that has a very deep, textured and mouth-filling sensation

Complex
Layered aromas, flavors and textures

Delicate
Light, soft and fresh wine

Dry
No sugar or sweetness remaining; a fruity wine can be dry

Earthy
Flavors and aromas of mushroom, soil and mineral

Firm
Texture and structure of a young, tannic red

Fleshy
A soft textured wine

Flinty
A mineral tone, aroma or flavor

Floral
Flower aromas such as rose petals, violets, gardenia or honeysuckle

Fruity
Obvious fruit aromas and flavors; not to be confused with sweet flavors such as berries, cherries and citrus

Full-Bodied
Rich, mouth filling, weighty-textured wine

Grassy
Aromas and flavors of fresh cut grass or fresh herbs

Green
Unripe, tart flavors

Hard
Texture and structure that hinders flavor

Herbaceous
Grassy, vegetable tones and aromas

Light-Bodied
A wine with delicate flavors, texture and aromas

Lively
Young, fruity and vivacious flavor

Medium-Bodied
A wine with solid, but not rich weight and texture

Oak
Aromas and flavors contributed during barrel fermentation and/or aging such as vanilla, caramel, chocolate, smoke, spice or toast

Off-Dry (Semi-dry)
Very low levels of residual sugar remaining in the wine

Rich
Weighty flavors and texture

Round
Smooth flavors and texture; well-balanced

Smoky/Toasty
Aromas of smoke and toast imparted by fired barrels

Sweet
Wines that have a higher concentration of sugar after fermentation

Tannin
A drying, astringent sensation on the palate that is generally associated with heavier red wines

Thin
Wine is unpleasantly watery and lacks flavor and texture

Vegetal
Herbal, weedy aromas and flavors

Velvety
Wine is unpleasantly watery and lacks flavor and texture

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