Glossary of Tasting Wine(V-Z)

Vanilla Tasting term used to describe a vanilla-like aroma, often a result of ageing in new American oak barrels.

Vegetal Tasting term used to describe a vegetable like aroma. Usually pejorative. 

Velvety Tasting term used to describe a textured, opulent mouth feel in wine.

Vinous: Literally means "winelike" and is usually applied to dull wines lacking in distinct varietal character.

Vintage Year in which the grapes used to make a wine was grown, also used to describe the harvest period. 

Viscous Tasting term used to indicate a heavy, dense wine. See also 'legs'.

Volatile acidity (VA) General term for the substances in wine that are formed by the oxidation of alcohol (mainly acetic acid and ethyl acetate). All wine contains some VA but when a vinegary smell can be detected it is considered a fault. All wine will develop VA if it is left in an open bottle over a few days. 

Well-Balanced: Tasting term used to indicate the harmony of wine components.

Wood Tasting term used to describe the flavours in wine derived from ageing in barrel.

Woody Tasting term used to describe unpleasant flavours derived from old (dirty) barrels or from stalks.

Yeasty Tasting term used to describe the distinctive smell of yeast (as in unbaked bread dough). In wine this usually indicates a fault, though the smell of freshly-baked bread can be desirable in Champagne and lees aged whites. 

Zestful Tasting term used to describe a fresh, crisp wine, usually white, with a good balance of fruit and acidity.