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Last Updated: Mar 5, 2026ABV
ABV
ABV means alcohol by volume and it refers to the percentage of alcohol in a wine, typically ranging from 11% to 15% for table wines. In practical terms, if a bottle states 14% ABV, it means that 14% of the wine is pure alcohol, while the remaining 86% consists of water, acids, sugars, phenolic compounds, and other natural components derived from grapes and fermentation.
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Herbaceous
"Herbaceous" describes the aromas and flavors of fresh green herbs, grass, or vegetables like bell pepper, mint and thyme in a wine.
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.
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.
Floral
The term "floral" is used to describe the delicate, perfumed and aromatic notes that smell like white and yellow flowers, arising naturally from specific grape varieties, not additives.
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.
Palate
The palate refers to the overall physical sensation and taste profile of wine once it is in your mouth. It includes the texture, body, acidity, tannic structure and flavors from inital taste to the finish.
Tannins
Tannins are naturally occurring polyphenols found in grape skins, seeds, stems and oak barrels that provide texture, structure and aging potential to wine. They are primarily present in red wines, causing a drying, mouth coating or astringent sensation on the tongue, often described as "grippy".
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