Wine Tasting Terms

Woody

Has been used interchangeably with ‘oaky’ where, in moderation, is de­sirable in some wines. Can also imply other non-oak wood qualities derived from defective barrel ageing, and would be considered to be faults in the wine.

Volatile Acidity

A vinegary quality in a wine, due to the presence of acetic acid along with ethyl acetate in the wine.

Vinegary

The presence of acetic acid in wine, detected by odor and taste. A def­inite fault.

Velvety

The feel of a wine when it is thick, soft, and smooth on the palate.

Vegetal

Taste and smell sensations of a vegetable nature. They add to the over­all complexity of a wine in small amounts, but undesirable when exces­sive.

Unctuous

A heavy taste feeling of body to a wine, akin to oily.

Turbidity

A cloudiness in a wine due to suspended sediment. Brilliant is the term used for a wine with no suspended solid material.

Tired

A wine that shows significant oxidation due to age.

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