When the harshness stands out, the wine is astringent.ĪUSTERE: Used to describe relatively hard, high-acid wines that lack depth and roundness. "Bouquet" has a similar meaning.ĪSTRINGENT: Describes a rough, harsh, puckery feel in the mouth, usually from tannin or high acidity, that red wines (and a few whites) have.
Now it more commonly means the wine's total smell, including changes that resulted from oak aging or that occurred in the bottle- good or bad. This quality is noticeable in aroma and aftertaste.ĪPPEARANCE: Refers to a wine's clarity, not color.ĪROMA: Traditionally defined as the smell that wine acquires from the grapes and from fermentation. A wine with too much alcohol will taste uncharacteristically heavy or hot as a result. Great wines have rich, long, complex aftertastes.ĪGGRESSIVE: Unpleasantly harsh in taste or texture, usually due to a high level of tannin or acid.ĪLCOHOLIC: Used to describe a wine that has too much alcohol for its body and weight, making it unbalanced. The aftertaste or "finish" is the most important factor in judging a wine's character and quality.
Aeration can soften young, tannic wines it can also fatigue older ones.ĪFTERTASTE: The taste or flavors that linger in the mouth after the wine is tasted, spit or swallowed. It's debatable whether aerating bottled wines (mostly reds) improves their quality. ACIDIC: Used to describe wines whose total acid is so high that they taste tart or sour and have a sharp edge on the palate.ĪERATION: The process of letting a wine "breathe" in the open air, or swirling wine in a glass.
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