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Last Updated: Mar 6, 2026Floral
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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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.
Aroma
Aroma in wine refers to the specific, volatile odors detected by the nose, which may be fruity, floral, earthy or mineral.
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.
QPR
QPR in wine stands for Quality to Price Ratio, a metric used to assess a bottle's quality relative to its price. The higher a wine's QPR, the more quality you get for your money.
Tartaric Acid
Tartaric acid is the primary natural acid in grapes and wine, essential for providing a refreshing, sharp and crisp taste. Unlike other wine acids, it remains stable during fermentation, determining the wine's pH and protecting it against bacteria.
Umami
Umami, which means "savory or delicious taste" in Japanese, is the "fifth taste" that adds complexity, richness and length to a wine's finish. It develops through glutamate and amino acids from late harvest grapes or lees aging and it enhances the other flavors.
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.
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.
