The lexicon of tasting translated into plain French
Tasting vocabulary is one of the biggest barriers to entering the world of wine. "Silky tannins," "mineral finish," "expressive nose," "wines for aging"... These expressions seem mysterious but describe very concrete sensations that you have already felt without knowing it. This glossary translates the 20 most common terms into clear French — along with what you really smell and feel in the glass.
Visual terms
The robe (Appearance) — The color of the wine seen in the glass. A "brilliant" robe means the wine is lively and young. A "tiled" (reddish-orange) robe indicates a wine that has aged. A "veiled" or "cloudy" robe means the wine has not been filtered — common in natural wine, and unrelated to quality.
The tears (or legs) — The traces that run down the sides of the glass after swirling. Slow, thick tears signal a wine high in alcohol or sugar. Thin, rapid tears indicate a light wine. This is not a quality criterion.
Brilliance — The sparkle of the wine in the glass. A brilliant wine is generally good in acidity and freshness. A dull wine may have aged or have an oxidation problem.
Olfactory terms (the nose)
The nose — The set of aromas perceived by smelling the wine. "Having a beautiful nose" does not refer to the taster's nasal appendage, but to the aromatic richness of the wine in the glass. A wine with a "closed nose" does not express much upon opening — it needs air. A wine with an "open nose" is expressive immediately.
Primary aromas — The aromas that come directly from the grape. Fresh fruits (cherry, peach, citrus), flowers (peony, violet, orange blossom), fresh herbs. These are the most immediate aromas, perceived from the first sniff without swirling the glass.
Secondary aromas — The aromas produced by fermentation. Yeast, brioche, yogurt, butter, toast, banana (in carbonic maceration). These aromas indicate how the wine fermented.
Tertiary aromas (the bouquet) — The aromas that develop with aging, in the bottle or in the barrel. Leather, mushroom, forest floor, nuts, honey, sweet spices, tobacco, coffee. A wine with a beautiful bouquet is one that has evolved over time.
Reduction — An unpleasant smell upon opening: rubber, sulfurous match, hard-boiled egg, garlic. It comes from a lack of oxygen during aging — common in natural wine with little sulfur. The good news: it almost always disappears with decanting. It is not a permanent defect. To know when to decant, our article to decant or not to decant details the procedure.
Terms on the palate
The attack — The first impression when the wine enters the mouth, even before swallowing. Fresh? Round? Slightly bitter? Alcoholic? The attack sets the tone for what follows.
The body — The "density" of the wine in the mouth. A light-bodied wine is like slightly flavored water — think of a granite Gamay. A full-bodied wine is dense, almost "chewable" — think of a Grenache from old vines. Body is not a quality criterion: a well-made light wine is often preferable to a poorly constructed heavy wine.
The tannins — That slightly drying sensation on the gums, the inside of the cheeks, and the tongue, present in red and orange wines. Tannins come from the grape skins and seeds. "Silky tannins" = very fine and pleasant tannins, like velvet. "Tight tannins" = tannins present but elegant. "Rough tannins" = tannins that catch a bit — often in a young wine that needs time or decanting.
Acidity — The liveliness of the wine, perceived as salivation under the tongue and on the sides of the mouth (like when you bite into a green apple). High acidity = "tense," lively, fresh wine. Low acidity = round, sometimes slightly flabby wine. Acidity is the backbone of a white wine and a red wine for aging — it is what gives it its longevity.
Minerality — An impression of "stone," "chalk," "flint," or "salt" in the wine. It is difficult to define chemically but very easy to recognize once you have felt it. It often comes from a particular soil (limestone, schist, granite) and old vines with deep roots. Our article on terroir in natural wine explains the link between soil and minerality.
The finish (or length) — The amount of time you continue to perceive the wine's aromas and flavors after swallowing. A short finish: 3-5 seconds. Good length: 10-15 seconds. Exceptional finish: 30 seconds or more. Length is one of the best indicators of a wine's complexity. Natural wines, often less filtered and more expressive, frequently have beautiful finishes.
Balance — The relationship between the different elements of the wine: acidity, tannins, alcohol, fruit. A "balanced" wine is one where no element takes over in an unpleasant way. An "unbalanced" wine can be too alcoholic (burning), too acidic (aggressive), too tannic (austere), or lack enough acidity (flabby).
Style and evolution terms
Wines for aging — A wine made to age for several years (or decades). Its richness in tannins, acidity, or sugar allows it to improve over time. Most BIB (Bag-in-Box) wines are made to be drunk within 1-3 years — this is a quality, not a defect.
Vins de soif (thirst-quenchers) — An easy-to-drink, light, unpretentious wine that you swallow with pleasure without stopping to analyze it. Carbonic maceration Gamay is the typical example. The expression is complimentary, not condescending.
A "natural" wine — A wine produced without oenological additives and with the least amount of added sulfur possible. To understand everything the term implies, our article what is natural wine provides a complete overview.
Aging (élevage) — The period between the end of fermentation and bottling or packaging in a BIB. "Aged in oak barrels" means the wine has rested in wooden barrels — new or old. "Aged in stainless steel tanks" means neutral aging, which preserves freshness and fruit. To learn more about containers and aging in natural wine, our article natural vinification from tank to BIB details the options.
The vintage — The year the grapes were harvested. In natural wine, the vintage is particularly important: the winemaker does not correct climatic hazards, so each year produces a different wine. A hot vintage = richer, more alcoholic wines. A cool vintage = livelier, lighter wines. To know how to read a vintage on a label, our article how to read a natural wine label guides you.
Frequently asked questions about tasting vocabulary
Are tasting terms subjective?
In part. The perception of aromas is individual — some people are more sensitive to floral notes, others to spicy notes. But many terms describe fairly objective physical sensations: acidity is measurable, tannins are quantifiable, body depends on the alcohol and dry extract content. Tasting mixes physical perception and personal interpretation — that's what makes it exciting and sometimes frustrating.
Do you need to memorize all these terms to enjoy a wine?
No. Vocabulary is a tool to communicate what you feel — not an obligation. Many great lovers of natural wine do not know half of this glossary and don't care. What matters: trust your own sensations, and gradually learn to name them when it is useful. To go further in tasting without unnecessary jargon, our guide how to taste a natural wine is the right starting point.