Resulting flavour when grapes that failed to reach optimum maturity on the vine are used in the vinification process.
UNFILTERED
Opposite of "filtered". However, does not exclude other clarifying processes such as "fining" etc.
UNFINED
Opposite of "fined". However, does not exclude other clarifying processes such as "filtering" etc.
VANILLA (see also SWEET, TARLIKE).
Component detectable in the "nose" of a wine. The novice taster can compare odours with the vials of artificial ones provided in kit form.
VANILLIN
Component contributed by oakwood barrel staves. Considered to add a degree of "sweetness" to red wines when present in barely detectable amounts, so adding to a desirably complex style prized by connoisseurs.
VARIETAL CHARACTER (see also BREED, HERBACEOUS, GRAPEY).
The particular flavour characteristics associated with a grape picked at optimum maturity - (eg: distinctive "berrylike" taste of California Zinfandels, "blackcurrants" of Cabernet Sauvignon etc).
VEGETAL (see also EARTHY, LEAFY, YEASTY/YEASTLIKE).
Considered a flavour flaw when present in distinctive amounts over and above that occurring naturally in the grape. "Grassy" has somewhat the same connotation.
VINOUS (see also SIMPLE).
Akin to "amiable". Nothing basically wrong with the wine, just has no impact on the taster. Implies good "character", but dull experience.
VITIS LABRUSCA (see also GRAPEY).
The grape species believed to be an impure, cross-pollinated version of the wild grape native to North America. Makes tasty juice, jelly but has wine flavour often termed as "foxy".
VITIS VINIFERA (see also BREED, ELEGANT).
The premier grape species used for the world's most admired wines. Also referred to as the "European vine".
VOLATILE (see also HARSH).
Powerful, attack aroma. Usually denotes high level of acidity, alcohol and/or other flavour faults.
WARM
Possesses high alcohol flavour offset by counterbalancing flavours and other desirable qualities. Unlike "hot", is a positive attribute.
WATERY
Synonym for MEAGER or THIN.
WEIGHTY (see also BODY).
Well-structured/balanced wines with an implication of mildly excessive flavour or "heaviness".
WELL-BALANCED
Contains all of the essential elements - (ie: alcohol, flavours, acid or astringency etc) - in good proportions.
WOODY
Almost a synonym for OAKY. However, implies an overstay in a wooden container which resulted in the absorption of other wood flavours besides "oak".
YEASTY/YEASTLIKE (see also DIRTY, EARTHY, NUTTY, VEGETAL).
Term describing odours deriving from varietal yeasts carried on grapeskins, moulds etc. Includes both desirable and undesirable characteristics. Examples would be the presence of "brett" - (brettanomeyces) - a strain of yeast that produces "gamey/smokey" odours that are considered to add to the character of the wine when barely detectable. Considered a flaw when presence is pronounced. Another, similar example is the "dekkera" wild yeast strain which gives a "fresh dirt/cement-y" flavour component.
