Wine Tasting Terms

When we evaluate the taste of wines, we like to consider factors such as acidity, tannins, length, texture, and finish. Acidity and tannins may seem to be similar, but they refer to two different ways that we sense the taste of a wine on our palate.

Acidity of a wine comes from natural acids produced in grapes. Early, or unripe, grapes have a very high acid content. Colder wine growing regions will produce wines with a higher acidity than warmer regions. Wines that come from warmer regions may be “acidified” to increase their acidity since the warmth degrades natural acids produced by the grapes. Acidity also influences the color of a wine. If the warm region wines are not acidified, they will have a more brownish appearance. In red wines, high acid content (low pH) will be indicated by a redder tint, while a lower acid content (higher pH) will be indicated by a more bluish tint.

Acidity is sensed on the palate by a prickly sensation on the sides of the tongue. Excessive acidity makes a wine tart or sharp. Too little acid results in wines which are flat or “flabby.”

Tannins can't be described without considering astringency. Astringency is the pucker factor of a wine, the actual tactile response of tissues shrinking in the mouth. Tannins are an astringent material. They are produced naturally in the seeds, skins, and stems of grapes. Expect white wines to have less tannins than reds since these components of the plants are mostly excluded from the white and rose wine making processes. Barrel aging or the addition of oak chips to the aging process will produce more tannins. Tannins are most noticeable in young red wines that were meant for a long bottle life.

Tannins produce a sensation of bitterness and the “dryness” on the inside of the cheek associated with astringency.

We hope this distinction among terms will help you to describe the “mouthfeel” of wines and to enjoy our wine tastings!