inky 1. A description of appearance. 2. A secondary aromatic note that often

accompanies black fruit characters. 3. A tactile density descriptor.

iodine Seaweed/briny aromas

liquorice Often associated with moderately high alcohol. Aniseed is a similar descriptor.

menthol A fresh and lifted note that s similar to eucalypt.

miso A combination of saltiness, meaty complexity and sesame. A moreish and umami-like character.

mushroom A tertiary note found in older wines.

orange peel Found in both white and red wines. Suggests botrytis in white wine but in red wine it is usually associated with age.

oxidised The wine has lost its freshness because of overexposure to air. A fault.

pastille A clear fruit note especially found in young, perfectly ripe cabernet sauvignon.

pepper A lifted note commonly found in shiraz. Often associated with a cool growing season or region.

praline An elegant dark chocolate-esque, and sometimes nut-like, note associated with shiraz and oak.

raisin An overripe or developed note in tawny-style wines.

rustic An imprecise descriptor suggesting earthy or slightly astringent characters in wine.

saline A seabreeze, salty/mineral note. Can be very attractive, particularly in white wines.

sappy A green note in wine often associated with stalks in the vinification process. Sublime when done well.

silage A slightly stale aroma that evokes sweet tobacco and molasses.

soupy Densely structured and almost cumbersome.

soy An attractive salty/yeasty/caramelised note usually derived from bottle age.

umami A Japanese term used to denote a salty, savoury flavour note.

unevolved Young or elemental. No signs of fruit complexity or bottle development.

VA (volatile/volatile acidity) A controversial subject. All wines possess some volatile acidity. Max Schubert used this element in wine to lift the aromas and flavours. At its extreme it can be a fault.

vegetal The smell of underripe fruit.

violet A beautiful aroma that can only result from picking the fruit at the perfect cusp of ripeness.

wood varnish A lifted note connected with a strong new oak influence. It can add complexity or it can detract, depending on the mix.

charcuterie Dried or cured meats. These are notes derived from both oak and the aging process.

chewy A sinewy-firm/chunky tannin structure. Usually associated with young, highly-concentrated red wines where the tannins are still jutting out.

chinotto Similar to sarsparilla and cola. An attractive character often associated with mature red-fruited wines.

Christmas cake Rich and mixed dark and dried fruits. It is often associated with the very best parcels of shiraz fruit. Panforte is a similar descriptor.

cigar box An evocative and desirable character often found in aged cabernet sauvignon; an appealing combination of tobacco and cedar.

confectionary It is normally used to describe wines that have a boiled sweet or one-dimensional ripe fruit character. Also known as jube or lolly characters.

crème brûlée A toffee/caramel note that is often found in aged wines. It can add wonderful complexity or detract from a wine, depending on intensity.

demi-glace A fresh and savoury, meaty, even salty, complexity in wine.

dried leaves An attractive and fragrant secondary aroma often found with aging wine.

elemental Elements such as fruit, oak, tannins and acidity are not yet integrated. Always associated with young wines.

ethereal An emotive and imprecise term suggesting lifted and enticing aromas.

eucalypt A lifted, almost volatile, minty/oily note. It s a character found in some Australian reds, possibly because of eucalyptus trees near vineyards. It can be unattractive if overt.

ferric An iron-like aroma that is not unlike the smell of rusty nails.

forest floor The smell of undergrowth in a forest. Sous bois, a French term, is also often used to describe this aroma.

garrigue The scent of wild herbs such as rosemary, lavender, marjoram and verbena.

ginger A lovely character associated with new oak.

graphite A textural quality with supple, ultra-fine tannins. Often associated with oak.

grilled nut A positive aroma associated with barrel fermentation.

gun flint A steely, mineral note not unlike a struck match. Often found in dry white wines.

herbaceous Grassy aromas and flavours. Often associated with highly aromatic wines.

lacy Very fine and supple loose-knit tannins.

leafy Slightly green, often underripe notes. Can bring freshness and interest.

loose-knit The tannins are spread evenly over the palate.

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