Wine glossary: Tasting

Tasting terms

Dry

Not sweet. A dry wine is one where almost all the grape sugar has fermented into alcohol, leaving little or no sweetness.

Off-dry

Just a touch sweet — noticeably softer than fully dry, but not a dessert wine. Many aromatic whites like Riesling are made in an off-dry style.

Body

How heavy or light a wine feels in your mouth, from the watery feel of skimmed milk (light) to whole milk or cream (full). It’s about weight and texture, not flavour.

Acidity

The fresh, mouth-watering, zingy quality in wine — the same tartness you get from a squeeze of lemon. Good acidity makes a wine feel lively and pairs well with food.

Tannin

Natural compounds from grape skins, seeds, stems and oak that create a drying, grippy feeling on your gums, a bit like strong tea. Found mostly in red wines and key to how they age.

Finish

The flavour and sensation that linger after you swallow. A long finish that stays pleasantly with you is usually a sign of a well-made wine.

Legs

The streaks or ‘tears’ that run down the inside of the glass after you swirl. They mainly reflect alcohol and sugar levels — fun to notice, but not a reliable sign of quality.

Corked

A faulty wine spoiled by a tainted cork, smelling musty like damp cardboard or a wet dog. Harmless but unpleasant, and a genuine reason to return a bottle.

Balance

When no single element — fruit, acidity, tannin, alcohol, sweetness — sticks out awkwardly. A balanced wine feels harmonious and complete.