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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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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.
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.
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.
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.
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.
Structure
A wine's structure refers to its foundational components, namely the tannins, acidity, alcohol, body and sugar. It describes the balance and backbone of the wine which determines how it feels, rather than its flavor or how it tastes.
Flavonoids
Flavonoids are natural polyphenolic compounds gotten from grape skins, stems and seeds. They are found in high concentrations in red wine.
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.
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