Have you ever heard a sommelier or winemaker describe a wine and think “what does this word mean?” As in any language, wine has words that are known only to those who truly study this fascinating world. Because we promised you that this is the place where you can get all your information, we’ve started a kind of dictionary that includes a series of definitions to accompany you in discovering wines. It will definitely help you understand the wine you taste. Because we have a very varied vocabulary, this will not be the only article. I invite you to discover the first part from the language of wine’s words!

Acidity – the tart taste in wine. The acid occurs naturally in wine grapes and it is responsible for the freshness and vigor that we associate with a wine. We call a wine that has no acidity – “flat”

Astringent – is the term used to describe the hard, bitter and dry notes that some wines have, these notes are caused by tannins, acidity or both at the same time. Wines with a high tannin content will leave your mouth dry like black tea does.

Aeration – when a wine is left to „breathe” for a period of time. This technique helps to aerate the wine to enhance its aroma, tones and texture.

Flavors – this term is used to describe the olfactory flavor that derives from the type of grapes used. For example, the aroma of a wine can be described as fruity, floral or herbaceous.

Botrytis Cinerea – also known as “noble rot”; a beneficial mold that results in sweet and greasy wines.

Bouquet – unlike aroma, this word refers to the olfactory note that is given the process used in vinification, fermentation and the age of the wine. It can be described as woody, spicy or with nuts nuances.

Fermented Barrel – a process used during white winemaking that speaks directly to wine aged in oak barrels compared to stainless steel tanks.

Decant – pouring the wine from a bottle into another holding vessel. This process is generally used to aerate a young wine or separate the sediment from an older wine.

Balance – the level of harmony between acidity, tannins, fruits, oak and other elements in a wine.

Oenology – the science of wine production.

Fermentation – the process that turns sugar into alcohol; how grape juice interacts with yeast to become wine.

Taste – refers to the sensation that a wine leaves on the taste buds. Acidic wines are called fresh, and those with low acidity are considered flat.

Herbaceous – an aroma similar to greenery, often an indication of undercooked grapes or grapes grown in a cool climate.

Maceration – the process of soaking grape skins and other solids in their juice to give color, tannins and flavors.

Silky – a term that describes a wine with a smooth mouthfeel.

Magnum – glass equal to two ordinary bottles of wine; 1.5 L of wine.

Note – it is given by the taste, sub-tones and textures you feel after tasting a wine.

Earthy – describes the aromas of wine that have a soil or mushroom smell.

Yield – the amount of grapes harvested in a given year.

Supple – a descriptive word for wines that are smooth and balanced.

Tannins – refers to wines that contain a lot of tannins. Tannins represent the acidity found in red wine, they are substances that are found naturally in grapes. These substances come from the skin and stem of grapes. They leave a bitter, dry and astringent note. Tannins are crucial to balance the aroma of a good wine.

Terroir – a French term for the combination of soil, climate and other factors that influence the final character of the wine.

Varietal – the type of wine grapes.

If you have come this far, it means that you have a special interest in discovering the world of wines. That is why I urge you to follow our blog further and read informative articles, but also soul stories, with us, the Sălcuța family and, obviously, a glass of Sălcuța wine! Cheers to the weekend!

P.S. Wine of the Friday mood – Winemaker’s Way Feteasca Neagră!

With love,


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