Common terms in wine

Acetic: Indicates an undesirable vinegary smell in the wine.

Bite: Portrays a powerful initial sensation of acidity or tannin, which grabs your attention once the wine is tasted.

Cat's pee: A pungent aroma found in some sauvignon blanc wines.

Dirty: Describes a wine with an unattractive smell, usually caused by hydrogen sulphide.

Extra sec: French term for extra dry. Mainly used in champagne, but it is actually a sweeter style than brut, or very dry.

Finish: Describes the final sensation left in the mouth once a wine is swallowed. A long, persistent finish is a sign of a fine wine.

Green: An uncomplimentary term indicating a lack of ripeness, particularly in red wine.

Hollow: Signifies that a wine lacks depth, particularly on the middle palate.

Legs: Describes the pattern formed when wine trickles down the inside of a glass after being swirled. "Good" or persistent legs indicate a high viscosity and are sometimes associated with a high alcoholic content.

Maderised: Suggests that a wine is too mature and oxidised, and has a cooked taste.

Nose: Indicates the aroma and bouquet of a wine.

Oxidised: Indicates that a wine is affected by contact with air. It results in the loss of fruitiness and freshness. White wines can also sometimes start to brown.

Petrolly: Signifies an oily smell in the wine. This is typical of fine, aged riesling.

Reduced: Refers to a wine that develops a dirty smell that is similar to rotten eggs.

Short: Signifies a wine that leaves very little aftertaste.

Tough: Describes a wine that has a harsh taste, usually the result of a high tannin content.

Vin de garde: French term for wine that is suitable for ageing.

Wood: Describes the flavours in wine derived from ageing in barrel. Not to be confused with "woody" which is used to describe unpleasant flavours derived from old or dirty barrels, or from stalks.