Given the amount of bottles up for grabs in our #whatifxmas competition (you can enter here), we are talking a lot about wine in the office these days.
And of course there’s always one smart cookie in the corner to come up with adjectives we have never heard of before! So we thought we would create a dummy guide to describing wine; we hope you find it useful!
When talking about the smell of a wine in general, use aroma or bouquet.
If a wine is a bit too sweet, it is somewhat more complementary to say it’s rich.
If its colour is very clear with no cloudiness, just say it is brilliant.
When a red is full of flavours and nearly velvety, you can call it unctuous.
If in doubt you are usually fine referring to anything from the fruit bowl (or the seasoning rack actually): wines can be plumy, peppery, herbaceous or even berrylike.
And of course we have all tried wines that were not that good (they usually felt even worse the morning after). If you want to be diplomatic about it, there are many adjectives to describe a wine without hurting your host’s feelings:
- tart instead of ‘super acidic, it’s like vinegar mixed with lemon juice’
- lean instead of ‘not much flavour, it’s just alcoholic squash’
- earthy instead of ‘woody, this has stayed in the barrel for too long’
- astringent instead of ‘this is just cheap plonk that doesn’t really taste of anything’
Of course, pick your audience so you don’t become the smart cookie in the corner when speaking so sophistically!
Regardless of how you describe it, do you prefer red or white?