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Mastering an art: The 25 adjectives of wine

Knowing and judging a glass of wine is an art that very few ever master. The color, aroma, and flavor are the hallmarks of a good broth that only a trained person can distinguish and value. A wide and varied terminology is used in the description of a wine. This is the meaning of some of the adjectives that are commonly heard in a tasting.

Here are 25 adjectives of wine

Avocado: Wine that, without being sweet, offers sugary sensations.

Steely: Tint in the coloration of young and pale white wines that recalls the shine of steel.

Fruity: An incorrect expression widely used to describe a delicate wine that evokes different plant aromas, such as the smell of the grape used in its production or that of another fruit. The correct term is fruity.

Aggressive: Wine with a penetrating and unpleasant aroma and flavor. It is usually acidic and astringent.

Astringent: It is said of the wines that, due to the tannins, they produce a feeling of narrowing that is appreciated in the tissues of the mouth.

Alegre: Light, fresh wine, easy to drink, and with a good mouthfeel. A total absence of aromatic complexities.

Rough: astringent wine in excess, due to the abundance of tannins or herbaceous components from the stalk, the seeds, or the skins of the pressing.

Balsamic: It is applied to wines of great aging and is a sensation that is part of its bouquet. These are penetrating aromas that give a sensation of freshness and minty nuances.

Sparkly. A wine that in the candlelight looks completely transparent and without impurities.

Meaty: It is said of the wine with body and well combined that produces a rich physical impression as it passes through the mouth.

Raw or tender: Young and unfinished wine.

Weak or short: It is applied to the broth with few pronounced characters.

Decrepit: Wine completely unbalanced due to excess age.

Elegant: balanced wine that produces suggestive sensations in the nose and mouth.

Thick: Wine with a lot of body and density.

Fresh: Wine with adequate acidity for its type. It applies to the quality of youth.

Hollow: It is said of the wines that disappoint throughout the journey of the mouth, due to their many deficiencies.

Full: Wine with wide flavors that fill the palate.

Morapio: Red wine with an intense color and muted tones due to its low acidity.

Pastoso: Refers to white wines and canvas that are too dense in the mouth and rich in sugar.

Scented: Wine with intense aromas.

Chopped: Wine with symptoms of vinegar.

Terpenic: Wine with dense and intense aromas originated from the essential oils it contains.

Unctuous: Oily broth that sticks in the glass and is smooth in the mouth.

Vigorous: It is a wine that causes powerful sensations in the mouth. It is tasty, full-bodied, and well-coordinated acidity and tannin and alcohol levels.