If you find wine industry lingo confusing, you’re not alone. From “freshness” to “textural,” common descriptors can be akin to learning a new language. Consider, for instance, the term “meaty.”
FRUITY
When oak barrels are new, they impart aromas to wines that are fermented or matured in them. The most common flavor associated with oak is vanilla, but other warm, rounded, spicy notes also fall under this heading.
In white wines, oak often comes across as plain vanilla, toffee or popcorn. In reds, it can be a warming note of cinnamon or nutmeg.
Oaky notes can be subtle or overt, depending on whether the
FLORAL
Floral notes often refer to the aroma of a wine. They can be intense, like the varietal rose aroma of Gewürztraminer, or the honeysuckle notes Muscat has thanks to its grape skins. Floral notes can also be subtle, like a touch of jasmine or summer blossom on a light, slightly aromatic white wine.
OAKY
When oak barrels are new, they impart aromas to wines that are fermented or matured in them. The most common flavor associated with oak is vanilla, but other warm, rounded, spicy notes also fall under this heading.
In white wines, oak often comes across as plain vanilla, toffee or popcorn. In reds, it can be a warming note of cinnamon or nutmeg.
TANNIC
Tannins contribute to the texture of wine—the way it feels in the mouth. Tannins are phenolic compounds present in grape skins and pips. Red wines are made by macerating the juice of red grapes with their skins, seeds and pulp, extracting color and tannins. Oak barrels can also give tannins to a wine.
A wine that is tannic has lots of these compounds and feels astringent. This is because either the grape variety itself is very tannic, or the wine has been moved a lot during maceration to extract as many tannins as possible.
Very tannic grape varieties include Cabernet Sauvignon, Malbec, Syrah, Mourvèdre and Nebbiolo. If a wine is described solely as tannic, it suggests imbalance and astringency. If the term is qualified, it can be very positive, as tannins also imply structured wines that can age and evolve.
