Decanting: Process of separating a wine from any sediment that may have formed. This is essential for Vintage Port and for older reds (which naturally throw a deposit). Aeration is a by-product of decanting, though wine is most efficiently aerated ('allowed to breathe') by swirling in the glass.
Deep: Tasting term used to indicate a wine with intense color (and/or flavor). Delicate: Used to describe light- to medium-weight wines with good flavors. A desirable quality in wines such as Pinot Noir or Riesling. Dense: Describes a wine that has concentrated aromas on the nose and palate. A good sign in young wines. Depth: Describes the complexity and concentration of flavors in a wine, as in a wine with excellent or uncommon depth. Opposite of shallow. Developed: Tasting term indicating a wine with some aged character and maturity. Dirty: Tasting term used to indicate a wine with an unattractive smell, often caused by hydrogen sulphide. Disjointed: Describes wine with components that are not well-knit, harmonious or balanced. The timing of the components may be off; upon tasting, a disjointed wine might first reveal big fruit, followed by a blast of screeching acidity and finishing off with a dose of tannins. Dry: Tasting term used to indicate an absence of detectable sweetness. Many wines contain a little residual sugar, while still tasting dry. Drying Out: Losing fruit (or sweetness in sweet wines) to the extent that acid, alcohol or tannin dominate the taste. At this stage the wine will not improve. Dull: Term applied to wines which have a distinct colloidal haze, but which are free of visible suspended material.
Dumb: Describes a phase young wines undergo when their flavors and aromas are undeveloped. A synonym of closed. Early Harvest: Denotes a wine made from early-harvested grapes, usually lower than average in alcoholic content or sweetness. Earthy: Describes wines with aromas or flavors of soil or earth. In small amounts the aromas or flavors can add complexity and be positive characteristics, but become negative as the intensity increases. Frequently associated with Pinot Noir. Elegant: Used to describe wines of grace, balance and beauty. Empty: Similar to hollow; devoid of flavor and interest. Esters: The fragrant chemical compounds responsible for the aromas and flavors; found in food and wine. Ethyl Acetate: A sweet, vinegary smell that often accompanies acetic acid. It exists to some extent in all wines and in small doses can be a plus. When it is strong and smells like nail polish, it's a defect. Extract: Richness and depth of concentration of fruit in a wine. Usually a positive quality, although high extract wine can also be highly tannic.
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