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Home
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Wine
Terminology
By Scott Miller
Describing a wine can be a bit tricky. Ever found
yourself without the right words to describe what you are
tasting? WineSquire is here to help.
The list below is adapted from the American Journal of
Enology and Viticulture, and can give you and idea of the terms
frequently used in the industry for describing a wine. However,
you are on your own to determine if flavors such as Linalool,
Terpene, Methyl anthranilate, and Phenol work for you or not..!
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1st Tier Term |
2nd Tier Term |
3rd Tier Term |
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I. Floral |
A. Floral |
1. Terpene |
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2. Linalool |
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3. Jasmine |
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4. Rose |
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5. Violet |
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6. Geranium |
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II. Spicy |
B. Spicy |
7. Cinnamon |
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8. Cloves |
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9. Black Pepper |
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10. Licorice, Anise |
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11. Mint |
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III. Fruity |
C. Citrus |
12. Grapefruit |
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13. Lemon |
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14. Orange |
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D. Berry
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15. Blackberry |
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16. Raspberry |
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17. Strawberry |
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18. Black currant, Cassis |
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E. Tree Fruit
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19. Cherry |
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20. Apricot |
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21. Peach
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22. Pear
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23. Apple
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F. Tropical Fruit
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24. Pineapple
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25. Melon
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26. Banana
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G. Estery
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27. Artificial fruit
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H. Dried Fruit
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28. Strawberry jam
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29. Raisin
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30. Prune
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31. Fig
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I. Labrusca
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32. Methyl anthranilate
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J. Muscat
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--
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IV. Herbaceous/
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K. Fresh
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33. Stemmy
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Vegetative
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34. Grass, cut green
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35. Bell pepper
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36. Eucalyptus
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L. Dried
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37. Hay, Straw
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38. Tea
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M. Canned/Cooked
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39. Green beans
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40. Asparagus
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41. Green olive
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42. Black olive
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43. Artichoke
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V. Earthy
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N. Earthy
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44. Dusty
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45. Mushroom
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46. Concrete
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47. Earthy
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O. Moldy
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48. Musty
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49. Moldy cooperage
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50. Moldy cork
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VI. Chemical
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P. Petroleum
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51. Tar
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52. Plastic
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53. Kerosene
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54. Diesel
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Q. Sulfur
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55. Rubbery
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56. Hydrogen sulfide
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57. Mercaptan
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58. Onion
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59. Garlic
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60. Skunk
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61. Cabbage
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62. Burnt match
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63. Wet wool, Wet dog
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R. Papery
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64. Filter pad
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65. Wet cardboard
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66. Wet paper
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S. Pungent
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67. Ethyl acetate
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68. Acetic acid
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69. Ethanol
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70. Sulfur dioxide
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T. Other
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71. Fishy
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72. Soapy
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73. Sorbate
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74. Fusel alcohol
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VII. Oxidized
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U. Oxidized
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75. Acetaldehyde
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VIII. Wood
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V. Phenolic
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76. Phenol
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77. Vanilla
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W. Resinous
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78. Pine
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79. Cedar
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80. Oak
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IX. Caramelized
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X. Caramel
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81. Honey
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82. Butterscotch
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83. Buttery (Diacetyl)
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84. Soy sauce
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85. Chocolate
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86. Molasses
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Y. Burned
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87. Smoky
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88. Burnt toast, Charred
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X. Microbiological
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Z. Yeasty
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89. Flor-yeast
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90. Leesy
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AA. Lactic
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91. Sauerkraut
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92. Butyric acid
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93. Sweaty
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94. Lactic acid
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BB. Other
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95. Horsey
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Adapted from: Nobel. A.C. et al., "Progress
Towards a Standardized System of Wine Aroma Terminology,"
American Journal of Enology and Viticulture, Vol. 35, No. 2
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Scott Miller is CEO of WineSquire.com
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