WINE STYLES

To be able to talk about different styles of wines we have to describe a wine using wide
selection of terms. When it comes to identifying aromas and flavours, wine tasters borrow
their vocabulary from all kinds of areas, including fruits, flowers, spices, nuts, and types of
wood. Some of the flavours actually exist in certain wines. For example, vanilla aromas come
from vanillin, which occurs naturally in new oak barrels.

AROMAS & FLAVOURS

There are thousands of different aromas and flavours in wine, but here is a list of the most
common ones as well as grape varieties or wines where they can be encountered.

Ex.1 Match the aroma/flavour of the wine with its definition

Buttery, Blackcurrant, Citrus, Earthy, Floral, Grapey, Mushroom, Plum, Rubber, Spice,
Summer fruits, Toast, Tropical fruits, Yeast

1. ...................: It can be used (and positively) associated with

to describe aromas from oak the Syrah grape variety.
barrels, also found in mature
champagne 9. ....................: Found in wines
fermented and matured in new
2. ...................: A term oak barrels.
meaning ‘smelling of grapes’; a
sweet fruity aroma. 10. ...................: A creamy
texture reminding of butter
3 ...................: A character (rather than a specific flavour)
widely found in white wines, is commonly found in oak-
particularly fresh, aromatic fermented Chardonnay and
styles. Can be described as a other white wines.
lemon, lime, orange.
11. ......................: Aromas such
4. ...................: A soil-like aroma identified as strawberry, raspberry, and cherry
in older bottles of red bordeaux. especially associated with young Pinot
Noir.
5. ....................: An aroma displayed by
Pinot Noir as it matures. Italian wines 12. .....................: Apparent in many red
Barolo and Barbaresco are sometimes wines but particularly those made from
believed to smell of white truffle or more Merlot.
exotic ones.
13. ......................: Ripe flavours such as
6. ....................: Bread-type aroma widely pineapple, banana, and mango which are
associated with champagne normally used to describe Australian
Chardonnay.
7. ......................: Widely associated with
Cabernet Sauvignon and some other red 14. .......................: A number of cool-
grape varieties such as Merlot, climate whites display aromas of flowers.
Syrah/Shiraz, and Cabernet Franc. Same are easy to identify, such as
elderflower (aromatic whites), violets
8. ......................: Can indicate a wine fault (mature bordeaux), and
caused by excessive sulphur, or is widely roses(GewOrztraminer whites).
OTHER: Game/gaminess: A decaying, Sauvignon Blanc from
fleshy aroma commonly Sancerre and Pouilly Furne.
Apple: Often found in cooler associated with older bottles of
climate, dry white wines, such Pinot Noir (red burgundy), Mint: Particularly associated
as Chablis, Muscadet, and Syrah (Northem Rh6ne), and with Cabernet Sauvignon
Vouvray. other mature red wines. grown in warm-climate
countries.
Apricot: Common in riper Gooseberry: A classic flavour
styles of white wine such as of Sauvignon Blanc. Also in Pepper (black): associated
Viognier and oak-fermented other aromatic, zesty white with the red wines of southern
Chardonnay. wines. France (especially from the
Rhóne Valley and the
Cherry: Widely found in red Grass: Widely found in fresh, Grenache grape variety).
wines, especially in Italy: aromatic wines from cooler
Barbera, Sangiovese, and climates Rose: Found in
Corvina Gewurztraminer and wines
Honey: Normally found in made from the Nebbiolo grape
Coconut: A flavour commonly sweeter styles of wine, variety such as Barolo and
associated with both whites and particu1arly such as Sautemes, Barbaresco.
reds when they ferment or German Rieslings
mature in new American oak Tangy: Similar to zesty, but
barrels. Jammy: A derogatory term for perhaps with more orange
a red wine with flavours of fruits. Mostly applies to whites
Creamy: Used to indicate a blackcurrant, raspberry, and but can also be used to describe
smooth, quite full-bodied other fruits, but lacking in reds
texture in a wine, or a smell of structure. It normally implies
cream. the wine lacks finesse. Tobacco: A mature, developed
aroma found in older bottles of
Diesel: Widely found in mature Lemon: Widely found in white Cabernet Sauvignon,
bottles of Riesling, particularly wines, particularly those from particularly red bordeaux.
in older German examples. It cooler climates. Liquarice:
tends to occur earlier in Commonly associated with Vanilla: An aroma directly
Australian Riesling. full-bodied red wines made from new oak barrels.
from Syrah.
Farmyard: A slightly dirty, Vegetal: Rotting vegetable-
earthy, manure-type aroma. In Lyehee: An aroma widely type aromas found in older
a young wine it may indicate found in wines made from bottles of red and white wines,
poor (unclean) winemaking GewOrztraminer. especially burgundy (of both
practices. In an older bottle or colours).
red burgundy it can be a Mineral: It is difficult to taste
desirable, developed character. mineral but the term is usually Zesty: Aromas of lemon, lime
used to describe a sharp, earthy and, sometimes, orange.
character in cool- climate Normally found in crisp,
wines such as Chablis and refreshing dry white wines.
DESCRIPTIVE TERMS

There are a large number of commonly used

words and phrases for discussing the style
and character of a wine.

Ex.2 Match the descriptive term of the wine with its definition

Age-worthy, Aromatic, Balanced, Body, Crisp, Dry, Extract, Fruity, Mature, Rich, Simple,
Sweet

1. .................: All the can also be used to

solid matter in a describe an
wine such as tannins, extremely ripe style
sugars, and of wine.
colouring and
flavouring 6. .....................: No
compounds. It gives obvious sugar or
a wine its body. sweetness in the
wine; very ripe,
2. .................: A fruity flavours and
wine with lots of new oak flavours can
perfumed, fruity sometimes give the
aromas impression of
sweetness, although the wine itself can still
3. ................: Lacking complexity, with be dry. 'Dried-out' is a term given to red
one-dimensional flavour. This is a fault in wines which spend too long in barrel or
expensive wine, but it may not be a bottle and lose their fruit flavour.
problem for everyday drinking wine.
7. ....................: Will benefit from further
4. .................: The weight or feel of wine maturation in the bottle. Typical examples
in the mouth, determined by its alcohol and are young wines with powerful tannins,
extract. To work out whether a wine is good acidity or some sweetness
light-, medium- or full-bodied, it is
sometimes useful to compare it to the feel 8. ......................: A wine with plenty of
of water. attractive fruit flavours.

5. ..................: A wine with noticeable

levels of sugar, detected by the tip of the
tongue. The phrase 'sweet fruit flavours'
9. .....................: Ready to drink. Generally 11. .....................: A wine with all its
used for quality wines that require time in components (mainly acidity, alcohol, fruit,
bottle. Over-mature is a euphemism for tannins, sugar, and extract) in harmony,
past its best. with no dominant element.

10. ....................: Noticeable acidity but in 12. .....................: Like concentrated,

a positive, refreshing way. Usually used implying deep, intense flavours in the
for white wines with clean, fresh flavours. mouth. Can also be used to mean slightly
sweet.

Clean: Lacking faults in terms Fleshy: A wine which feels

of its aroma and flavour. almost solid in texture when in
the mouth, thanks to high
Complex: A wine with many levels o fruit and extract.
layers of aroma and flavour -
many different fruits, plus other Fresh: Like crisp, noticeably
OTHER:
characteristics such as spice acidic in an attractive,
Austere: A wine that lacks and vanilla. Complexity is one refreshing way. Normally used
fruity flavours and displays of the elements that separates for young white wines.
harsh, bitter tannins and/or high an average wine from a good or
great one. The most complex Harsh: lacking in subtlety.
acidity.
wines typically go through a
Heavy: Normally refers to a
Acidic: All wines need acidity period of ageing, allowing
full-bodied, tannic red wine,
to keep them balanced, but too more flavours to develop.
and means it is tough to drink
much is a fault. Acidity is
Concentrated: An intense or heavy going. It may indicate
detected on the sides of the
taste, normally found in wines that the wine needs to spend
tongue.
with high levels of tannin, further time in bottle.
Big: A full-bodied wine that sugar, and flavouring and
Oaky: Normally a negative
leaves a major impression on colouring compounds.
term to describe when oak
the senses, typically containing
Easy-drinking: A relatively flavours dominate other
high levels of fruit, tannins,
simple wine that can be flavours in a wine. If the wine
and/or alcohol.
enjoyed without much thought. is young and good quality, it
Bitter: Normally a negative It will be fruity and, if red, low may lose some of its oakiness
term used to describe a wine in tannin. with a few years in bottle. Oak
with an excess of harsh tannins, flavours can be desirable but
which leaves a bitter taste in Elegant: A subjective term only if they are balanced by
the mouth, detected at the back used to describe a good quality, fruit.
of the tongue. In many Italian subtle, and balanced wine
which is not too fruity, and is Powerful: A 'big' wine with
reds, however, a certain
extremely pleasant to drink. high levels of extract and/or
amount of bitterness is a highly
alcohol. Can be used in a
desirable characteristic.
Finesse: Displaying elegance. positive or negative sense.
Blockbuster: Used to describe
Flabby: A negative term used Racy: Similar to crisp and
wines which are exceptionally
for a wine which has low fresh, meaning noticeable
'big' by having large amounts
acidity and is therefore levels of refreshing acidity.
of fruit, alcohol, tannins, or
unbalanced. Especially associated with
oaky flavours.
German Riesling.
 Structured: Tannic: An excess of tannins,
Normally the drying compounds that
refers to the come from the skins, pips, and
tannins in a red stalks of grapes. Some tannic
wine, which wines simply require further
support the maturation in bottle. Tannins
other elements. are not necessarily a bad thing,
In a 'well- they just need to be balanced
structured' by fruity flavours.
wine the
tannins are Up-front: Straightforward,
noticeable but fruity flavours. Normally made
still balanced. in an easy-drinking style.
Ripe: Wine made from ripe Sometimes used for acidity in
grapes and showing flavours of Warm: A wine with an excess
white wines, for example a
richer, warmer-climate fruits, of alcohol leaves a 'warm'
wine can be described as
such as pineapples (rather than finish. Can be used to describe
having a 'good acidic
apples). Ripe wine might also full- bodied, spicy red wine
structure'.
suggest a certain sweetness,
even though it may not contain Subtle: Normally linked to
sugar. finesse, it means a wine
contains a number of different
Soft: A red wine with gentle nuances and tastes.
tannins. Also known as
smooth.

Ex.3 Complete the text using a proper word

THE BUILDING BLOCKS OF WINE

The basic elements that make a glass of wine are sugar, acidity, tannin, and 1. ......
Grape sugar is fermented into alcohol, and gives the wine its 2. ...... and its fruitiness. The
riper the grapes, the better the fruit/sugar quality.
3. ...... is what keeps this fruit lively on the palate, especially in a white wine. Without it,
white wines become limp and bland, while reds seem flabby and unexciting
Tannin comes from the grape 4. ...... and pips, and is rarely noticeable in whites (although it
is there), but it is what gives a red wine its important structure, helping it to 5. ...... with age.
Finally, alcohol gives a wine weight on the palate - a German wine with 7 percent alcohol
will taste 6. ......, while a Californian Zinfandel with 17 percent will be more than a mouthful.
In a good wine, alcohol should never leave a burning 7. .......
1. A percentage 6. A light B body
2. A crown 7. A taste B mature
3. A acidity B alcohol B low
4. A wood B richness B sensation
5. A progress B sour C per mil
C wealth C skin C heavy
C lemon C get older C feeling