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Last Updated: Mar 6, 2026
Floral
Floral
The term “floral” is used to describe the delicate, perfumed and aromatic notes that smell like roses, violets, jasmine, orange blossom or other flowers, arising naturally from specific grape varieties, not additives. These floral aromas are common in aromatic white wines like Muscat, Gewürztraminer and Viognier. They are primary notes, not gotten from oak aging or winemaking techniques.
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Body
A wine's body is its weight, texture and overall mouthfeel which is determined by a combination of alcohol content, tannins, sugar and extract. A wine may be light, medium or full bodied.
Bouquet
The term "bouquet" refers to the complex aromas and perfumes that develop in wine due to bottle maturation, fermentation and wood aging. It includes scents like vanilla, toast, earth and truffle.
Nose
The "nose" in wine refers to the aroma, scent or bouquet it gives off before tasting. It is generally categorized into primary, secondary and tertiary aromas.
Legs
Wine legs are the droplets and streaks of wine that form on the inside of a wine glass and resettle at the bottom after swirling.
Flavonoids
Flavonoids are natural polyphenolic compounds gotten from grape skins, stems and seeds. They are found in high concentrations in red wine.
Balance
Balance is the proportional relationship between acidity, alcohol, sugar, tannin and fruit concentration in a wine, where no single element dominates.
Length
A wine's length describes how long a wine's flavor, aromas and tactile sensations last on your palate after spitting it out or swallowing.
Extract
The extract of a wine is everything in it apart from water, sugar, alcohol and acids. It refers to the non volatile solids such as tannins, anthocyannins and glycerol which are drawn from the grape during maceration.
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