From clarity to smoothness, here's a list of suitable terminology to describe the characteristics of wine during a tasting session.

 

The full terminology for wine tasting

An increasing number of Italians are opting to indulge in a wine tasting experience offered by the most prestigious wineries or savor a tasting menu that pairs gourmet dishes with carefully selected wines at high-end restaurants such as Ristorante La Sala dei Grappoli near Montalcino. This is why to fully immerse oneself in the experience, it is also beneficial to learn a comprehensive and accurate wine tasting terminology, enabling one to fully grasp the harmony of pairings and the myriad of nuances concealed within a glass of wine.

A wine tasting sheet: what it is and why it is important

Knowing which terms to use is important even if you want to fill out - or read - a wine tasting sheet, a valuable ally that allows you to organize the sensations experienced during the tasting experience.

The most common form is the wine tasting sheet from AIS (Italian Sommelier Association), but there's also the FISAR (Italian Federation of Sommeliers, Hoteliers, and Restaurateurs) sheet. Both are built upon analyzing the three fundamental aspects of sensory analysis carried out during the tasting session:

• Visual examination
• Olfactory examination 
• Taste examination

So, here's a short list of wine tasting terminology that is useful for filling out a wine tasting sheet and for truly appreciating the value of a fine bottle, capturing all the nuances and peculiarities it holds.

Wine tasting terminology with visual examination

Describing the visual characteristics of wine is the first step in the tasting experience.  In fact, the experience begins with sight, and a fundamental role is played by the color, clarity, and fluidity of the wine.

Color

The color of wine is the first element to consider during the visual examination. Distinguishing different shades of color and their reflections requires practice, but with time, one can learn to differentiate a straw-yellow wine from a golden-yellow one.

Clarity

The clarity of a wine depends on the presence of suspended particles, such as yeast, sediments, or other substances that could make the wine cloudy or opaque.  A clear wine appears crystalline and bright, indicating higher quality and care in the winemaking process, especially when it comes to sparkling wines.

Fluidity

In wine tasting terminology, fluidity is a characteristic measured through the "technical gesture" of swirling the glass and observing the legs left on the sides. The wider the legs, the less fluid the wine.

Wine tasting terminology with olfactory examination

The second sense involved in tasting is the sense of smell. The bouquet of aromas and scents released by the wine is a result of not only careful grape selection but also attentive aging in specific barrels, enriching the wine's natural scent.

Intensity

The intensity of the wine is perceived through the initial impact of the wine on the sense of smell. Tasters usually bring the glass to their nose, slightly tilt it, and take slow, regular sniffs. 

Description

The description defines the type of aromas characterizing the wine (floral, fruity, etc.) and to recognize the individual fragrances that tantalize the sense of smell.

Wine tasting terminology with gustatory examination

The gustatory examination is the final part of the tasting process, where the meaning of the entire experience materializes when the first drops of wine touch the tongue and palate, opening the doors to infinite sensations. 

Wine Effervescence

Wine effervescence is applicable only to sparkling wines and refers to evaluating the size and persistence of the bubbles in essentially how long they remain in the glass after pouring. The presence of bubbles can also clarify if the wine pairs well with certain foods, particularly with degreasing properties thus it is important to note this characteristic in the wine sheet if it is paired with food.

Wine Persistence

Wine persistence in the context of wine tasting terminology plays a prominent role. It indicates how long the initial taste sensation produced by the wine lingers on the palate, even after swallowing.

Body

The body of the wine refers to the sensation of fullness, weight, and consistency experienced in the mouth during wine tasting.  It indicates the presence of solid substances like tannins, residual sugars, and extracts, which contribute to the wine's structure.

Acidity

The amount of acids present in the wine determines its acidity, which can be perceived as a sensation of sharpness or freshness on the tongue. It provides vitality and structure to the wine, balancing the sweetness of residual sugars and the perception of tannins in the case of red wines.

Sapidity

Sapidity is a less common characteristic compared to other tastes in wine, such as acidity or sweetness, but it is equally important in wine tasting terminology. It depends mainly on the presence of mineral salts in the soil, which winemakers carefully select.

Sweetness

Wine sweetness is due to the presence of residual natural sugars that were not fully converted into alcohol during fermentation. In the terminology of wine tasting, terms like "brut," "extra-dry," "dry," "off-dry," "medium-dry," or "sweet" are used to provide an approximate indication of the perceived level of sweetness in wines and sparkling wines.

Alcohol Content

The alcohol content, listed on the wine tasting sheet as well as on the label, represents the percentage of alcohol present in the wine in relation to the total volume.  It is a measurement that informs about the concentration of alcohol in the wine and is expressed as a percentage. The alcohol content of the wine can influence its sensory perception and body. A wine with a higher alcohol content may be perceived as more full-bodied, warm, or intense, while a wine with a lower alcohol content may appear lighter or fresher.