Wine tasting descriptors

Wine Tasting Descriptors

Wine tasting descriptors are the specific words used by wine tasters to communicate the aromas, flavors, and general characteristics of a wine. These descriptors can be categorized into primary, secondary, and tertiary aromas.

Pronunciation

• Wine: /waɪn/
• Tasting: /ˈteɪstɪŋ/
• Descriptors: /dɪˈskrɪptərz/

Etymology

The term "wine tasting descriptors" is a combination of the words "wine" (from the Old English "win"), "tasting" (from the Old English "tastian"), and "descriptors" (from the Latin "describere").

Primary Aromas

Primary aromas are those that come from the grape variety itself and are usually fruity. Examples include blackberry, pear, apple, and cherry.

Secondary Aromas

Secondary aromas are those that come from the winemaking process. Examples include yeast, bread, butter, and cream.

Tertiary Aromas

Tertiary aromas are those that come from aging, either in the bottle or in the barrel. Examples include vanilla, oak, tobacco, and leather.

Related Terms

• Oenology: The study of wine and winemaking.
• Sommelier: A trained wine professional.
• Viticulture: The cultivation of grapevines.
• Terroir: The environmental conditions, especially soil and climate, in which grapes are grown and that give a wine its unique flavor and aroma.

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