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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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Hot
A "hot" wine is a wine with unbalanced, excessively high alcohol (>14.5% ABV) that creates a burning sensation in the throat and mouth.
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.
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.
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.
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.
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.
Herbaceous
"Herbaceous" describes the aromas and flavors of fresh green herbs, grass, or vegetables like bell pepper, mint and thyme in a wine.
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