48 | France Destination Guide 48 | France Destination Guide
The language of wine is unique, but easy to learn. Here are some
common terms and their meanings:
WINE TERMS
DECADENT A rich wine with a luxurious
bouquet; opulent and unctuous. Typically used
to describe wines from Pomerol.
FINISH The lasting impression a wine leaves
on your palate after swallowing; sometimes
called "length."
LEGS The streaks left on the inside of a
glass after swirling wine, indicating its
alcohol content. Legs are caused by alcohol
evaporating faster than water. The French also
call these "tears."
SPICY Most often associated with shiraz (syrah
in France). A piquant, peppery flavour.
SUPPLE Synonymous with soft, smooth and
velvety, this term describes wines low in acidity
and tannins.
AUSTERE A hard, dry, tannic wine. Often
used to describe a Bordeaux that is too young
to drink.
BOUQUET The aroma released through the
vapours arising from the wine.
BUTTERY Exhibits a creamy, smooth flavour
profile reminiscent of buttered popcorn or
caramel. Found in some mature chardonnays.
CORKED Wine that is tainted and smells rotten.
This results from a bad or leaky cork that has
released mouldy compounds into the wine.
CRISP A fresh, lively and bright wine such as
sauvignon blanc or Chablis.
JAMMY Highly concentrated fruit flavours
typical of a very old wine that is low in tannins.
