A–M

Acidity
The tart, mouthwatering sensation in a drink, contributed by naturally occurring acids, that is key to how fresh, crisp, or flabby it tastes.
Aftertaste
The flavor that remains in the mouth for a short time after swallowing, distinct from the longer-lasting finish.
Angular
A tasting term for a wine with pronounced, somewhat sharp acidity or tannin, lacking a rounder, more integrated texture.
Aroma
The smells perceived through the nose, either directly by sniffing or retronasally while drinking, that form much of what we actually experience as flavor.
Astringency
A drying, puckering sensation on the palate, most often caused by tannin, and felt more as a texture than as a taste.
Attack
The very first impression a drink makes on the palate the instant it's tasted, before the mid-palate and finish have a chance to develop.
Balance
How well a drink's components — sweetness, acidity, alcohol, bitterness, tannin — work together, with no single element dominating the others.
Bitterness
A basic taste sensation, contributed in drinks by compounds like tannin, hops, or certain botanicals, that is perceived mainly at the back of the tongue and in the throat.
Body
A wine or spirit's perceived weight and fullness on the palate — light, medium, or full — often compared informally to skim, whole, or cream.
Bouquet
The complex, often earthy or nutty aromas a wine develops with bottle age, as distinct from the simpler, fruitier primary aromas of a young wine.
Chewy
A tasting term for a drink with a dense, substantial texture, often used for tannic red wines or very full-bodied beers.
Clean
A tasting term for a drink free of off-flavors, presenting its intended aromas and flavors without distracting flaws.
Complexity
The presence of multiple distinct, evolving flavors and aromas in a drink that reveal themselves over time, generally seen as a mark of quality.
Corked
A tasting term for a wine affected by cork taint, typically described as musty, wet cardboard, or damp basement.
Depth
A tasting term for a drink whose flavors feel layered and multidimensional rather than flat or one-note.
Dry
Having little to no perceptible residual sugar, the opposite of sweet, though a 'dry' drink can still taste fruity without being sweet.
Earthy
A tasting descriptor for savory, soil-like, or forest-floor aromas and flavors, common in some Old World wines and aged spirits.
Elegant
A tasting term for a drink that achieves complexity and impact with a light, refined touch rather than sheer power or weight.
Finish
The flavors and sensations that linger in the mouth after swallowing, and how long and pleasantly they persist.
Flabby
A tasting term for a wine that lacks sufficient acidity to feel fresh, tasting soft, dull, or shapeless as a result.
Fruit-Forward
A tasting term describing a drink whose fruit character is the dominant, most immediately noticeable element, ahead of oak, earth, or spice.
Herbaceous
A tasting descriptor for green, leafy, or herbal notes, such as bell pepper or fresh-cut grass, common in some cool-climate wines and gins.
Hot
A tasting term for a drink where alcohol is perceptible as a burning or warming sensation, often signaling that alcohol and other elements are out of balance.
Jammy
A tasting term for a wine with intensely ripe, concentrated, almost cooked-fruit character, reminiscent of fruit preserves.
Legs
The streaks that form on the inside of a glass after swirling, caused by alcohol and sugar content rather than being a reliable sign of quality.
Length
How long a drink's flavors persist on the palate after swallowing, generally considered a positive indicator of concentration and quality.
Lush
A tasting term for a drink that feels generous, soft, and rich on the palate, often due to ripe fruit and low tannin or acidity.
Minerality
A tasting descriptor for flinty, chalky, or wet-stone notes some tasters perceive in certain wines, though scientists still debate its precise physical cause.
Mouthfeel
The physical texture of a drink on the palate — light, viscous, tannic, or effervescent — as distinct from its taste or smell.

N–Z

Nose
The aromas of a drink as perceived by smell, typically evaluated before tasting and often described in several distinct layers.
Nosing Glass
A tulip-shaped glass with a narrowing rim, used to concentrate and direct aromas toward the nose when nosing spirits or wine.
Nutty
A tasting descriptor for aromas or flavors resembling almonds, hazelnuts, or walnuts, common in oxidative wines like sherry and in some aged spirits.
Off-Flavor
Any unintended, undesirable flavor or aroma in a drink, caused by a fault in ingredients, fermentation, storage, or packaging rather than being part of its intended style.
Oxidative
A tasting style, whether deliberate or a flaw, marked by nutty, dried-fruit, or sherry-like character resulting from a drink's exposure to oxygen.
Palate
The overall flavor experience of a drink once it is actually tasted, as opposed to the aromas perceived beforehand on the nose.
Peppery
A tasting descriptor for a sharp, spicy sensation reminiscent of black or white pepper, common in rye whiskey and cool-climate Syrah.
Phenolic
A broad group of aromatic compounds, some contributing pleasant clove or smoke notes and others producing medicinal or band-aid-like off-flavors.
Pungent
A tasting term for sharp, intense aromas or flavors that assertively stimulate the nose, such as strong spice, high alcohol, or volatile acidity.
Restrained
A tasting term for a drink that shows its character with subtlety rather than intensity, often used approvingly for cooler-climate wines.
Retronasal
The internal pathway by which aroma compounds reach the nose from the back of the mouth while chewing or swallowing, contributing heavily to what we call flavor.
Round
A tasting term for a drink whose texture feels smooth and well-integrated, without harsh acidic, tannic, or alcoholic edges.
Savory
A tasting descriptor for umami-adjacent, less overtly fruity or sweet flavors, such as olive, herb, or broth-like notes.
Short
A tasting term for a drink whose flavors fade quickly after swallowing, the opposite of a long finish.
Smoky
A tasting descriptor for aromas or flavors reminiscent of wood smoke or campfire, most associated with peated whisky and some mezcal.
Spicy
A tasting descriptor for warm, aromatic spice notes such as cinnamon, clove, or pepper, distinct from the hot, burning sensation of alcohol.
Structure
The interplay of acidity, tannin, and alcohol that gives a drink its backbone and its capacity to age or stand up to food.
Sweetness
The basic taste sensation produced by sugar, perceived mainly at the tip of the tongue and balanced against acidity and bitterness.
Tannic
A tasting term for a drink with a pronounced drying, astringent quality from tannin, common in young red wines and some cask-aged spirits.
Texture
The tactile sensation a drink produces in the mouth, described with words like silky, viscous, chewy, or crisp.
Tight
A tasting term for a young wine or spirit whose aromas and flavors feel closed off or compressed, often expected to open with time or air.
Umami
A savory, mouth-filling taste sensation, less commonly discussed in drinks than in food but present in some aged, oxidative, or fermented styles.
Varietal Character
The flavors and aromas typical of a specific grape variety or base ingredient, recognizable across different producers and regions.
Vegetal
A tasting descriptor for green, vegetable-like notes such as bell pepper, asparagus, or grass, sometimes desirable and sometimes considered a flaw depending on intensity.
Vertical Tasting
Tasting multiple vintages of the same wine side by side, usually from the same producer, to compare how the wine changes with age.
Viscosity
The thickness or density of a liquid, perceived in the mouth as a heavier or lighter mouthfeel, and often visible as slower-moving legs in the glass.
Volatile Acidity
A measure of a wine's acetic acid content; in excess it produces a sharp, vinegar-like smell and is generally considered a winemaking fault.
Woody
A tasting descriptor for aromas and flavors of oak, cedar, or other wood, picked up from barrel aging.
Yeasty
A tasting descriptor for bready, doughy aromas from extended contact with yeast, common in traditional-method Champagne and some unfiltered beers.
  • Glossary
  • Tasting

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