Herbaceous
The herbal, vegetal aromas and flavours such as green bell pepper that may come from grape variety or from harvesting under-ripe grapes.
Lees
Sediment consisting of dead yeast cells, grape pulp and grape seeds that accumulates during fermentation. This may result in a rich aroma referred to as "leesy"
Linear
A "linear" wine is straightforward, precise or direct. Some wines gain momentum as you taste them, others lose momentum, and some have a middle phase that sticks out. But a linear wine finishes as it begins, and there are no real surprises.
Malolactic fermentation
Also known as "malo". It is a second fermentation which softens tartness. Wines described as “buttery” or “creamy” have usually been through "malo."
Mature
A wine that has reached its quality peak.
Mouthfeel/Texture
How a wine feels on the palate; it can be rough, smooth, velvety, or furry.
New World
Usually refers to countries which do not have a long history of vineyards such as New Zealand. Wines are typically more fruity.
Noble rot/Botrytis
A desirable mould that causes grape dehydration, resulting in a wine with a higher sugar proportion: dessert wine.
Nose
A tasting term describing the scent, aroma and bouquet as in: "Really good nose!"
Oak/oaky
A wine where the effects of oak ageing in barrel are noticeable. noticeable perception of the effects of oak. These effects can include a sense of butter, vanilla or toast, creamy mouthfeel, sweet spices like nutmeg, and smoky characters.
Old World
Countries with a long history of making wine such as France and Italy. Wines tend to be lean and elegant.
Open
Tasting term signifying that a wine is ready to drink.
Oxidation
Wine exposed to air undergoes a (negative) chemical change. Leave half a glass of wine out overnight and you'll smell that change.
Phylloxera
A microscopic insect that kills grape vines. It has destroyed vast numbers of vineyards.
