'B' - Wine Tasting Terminology


Just CLICK on a term to view its meaning!




A wine is said to be balanced when all the characteristics of the wine are in harmony; that is no one aspect of the wine is predominant. Sometimes harmonious is used here.

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A wine fault where the after-taste has a lingering bitterness which is detected to late on the palate. This should not be confused with acidity in red wines.

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Refers to the level of extract content. That is consistency, thickness or substance of the wine. Full-bodied wines have a higher alcoholic content than lesser bodied wines.

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This technically refers to that part of the fragrance of a wine which develops from the fermentation and maturation processes, as distinct from those arising from the berries (aroma). Often bouquet and aroma are interchanged as a term to describe the total fragrance of a wine.

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Refers to the brilliance of colour as well as to the clarity of the wine. A wine with no detectable suspended matter is said to be bright or brilliant.

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A French term used to describe the driest classification of champagne. In Australia it is likewise used to identify the driest sparkling wines. In order of increasing sweetness:- brut, extra-sec, sec and then demi-sec.

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