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Last Updated: Mar 9, 2026Umami
Umami
Umami, also known as monosodium glutamate (MSG), is the “fifth taste”and means “savoury or delicious” in Japanese. It adds complexity, richness and length to a wine’s finish, developing through glutamate and amino acids derived from late harvest grapes or lees aging. Umami is commonly found in aged Cabernet Sauvignon, Syrah and sparkling wines such as Champagne aged on lees.
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Texture
Texture, or "mouthfeel", refers to the physical, tactile sensatation of the wine as it moves across your palate. It is shaped by the interaction of the tannins, alcohol, sugar and acidity of the wine with the saliva in your mouth.
Aroma
Aroma in wine refers to the specific, volatile odors detected by the nose, which may be fruity, floral, earthy or mineral.
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.
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.
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.
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.
Finish
A wine's "finish" is the lasting impression it leaves on your palate after swallowing or spitting it out. It is a key indicator of quality, often described by its length, which can be short, medium or long and its flavor profile.
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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