By
Last Updated: Mar 6, 2026Palate
Palate
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 initial taste to the finish. An individual’s palate also determines their taste preferences and how well they can perceive the wine’s components. You can develop your palate by training your senses to recognize these elements over time, often by observing color and smelling the wine before tasting.
See Also
Aroma
Aroma in wine refers to the specific, volatile odors detected by the nose, which may be fruity, floral, earthy or mineral.
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.
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.
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.
ABV
ABV means alcohol by volume, referring to the percentage of alcohol in a wine, typically ranging from 11% to 15% for table wines.
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.
Balance
Balance is the proportional relationship between acidity, alcohol, sugar, tannin and fruit concentration in a wine, where no single element dominates.
Products you may find interesting
