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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.
Flavonoids
Flavonoids are natural polyphenolic compounds gotten from grape skins, stems and seeds. They are found in high concentrations in red wine.
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.
Aroma
Aroma in wine refers to the specific, volatile odors detected by the nose, which may be fruity, floral, earthy or mineral.
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.
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.
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.
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.
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