The Art of Articulating the Vine

Wine vocabulary is more than a list of jargon; it is a sensory bridge between the liquid in the glass and the human experience. Mastering this language allows enthusiasts to move beyond simple “good” or “bad” judgments to a nuanced understanding of a wine’s character, structure, and origin.

The building blocks of wine description start with structure. Words like acidity describe the “zing” or tartness that makes a wine feel fresh. Without it, a wine is often dismissed as flabby. Tannins, derived from grape skins and seeds, provide a drying, astringent sensation on the palate, essential for the aging potential and grip of red wines. Body refers to the weight and viscosity—ranging from light (like water) to full (like whole milk).

Beyond structure lies the aromatic profile. Professionals distinguish between aroma, the primary smells from the grape itself (fruity, floral, or herbaceous), and bouquet, the secondary and tertiary scents developed through fermentation and aging, such as oak, vanilla, or tobacco. A wine might be described as fruit-forward if its primary notes are dominant, or earthy if it suggests damp soil or minerals—a quality often linked to the concept of terroir, the unique climate, environmental and cultural factors of a vineyard.

Finally, the finish (or aftertaste) is the ultimate measure of quality. A “long” finish indicates a wine whose flavors linger and evolve long after swallowing. When all these elements—acid, tannin, alcohol, and fruit—exist in harmony, the wine is praised as balanced. Using these terms transforms a fleeting drink into a lasting conversation, connecting the drinker to the science of enology and the craft of the winemaker.

Of course, at the end of the day, does one need to know and/or understand all this vocabulary? While many professionals in an industry require an appreciation of key terms, definitions and language, can we agree that enjoying a glass or bottle need not require a lexicon? Cheers!