Common wine tasting vocabulary (tannin, body, finish) and proper wine service terms, one term per card.
34 cards · basic cards · AI-written, checked twice. Edit anything.
- What wine tasting term describes the dry, mouth-puckering sensation caused by compounds found in grape skins and seeds?
- Tannin
- What wine tasting term describes a wine's overall weight and richness in the mouth?
- Body
- What wine tasting term describes how long a wine's flavor lingers after swallowing?
- The finish
- What wine tasting term describes the sharp, tart sensation caused by natural acids in wine?
- Acidity
- What wine tasting term describes swirling wine in a glass to release its aromas?
- Swirling (aerating the wine)
- What wine tasting term describes the practice of smelling a wine before tasting it?
- Nosing (smelling the bouquet)
- What term describes a wine's aroma derived specifically from the grape itself, as opposed to aging?
- The aroma
- What term describes a wine's more complex smell developed through aging, especially in oak barrels or bottle?
- The bouquet
- What wine tasting term describes visually examining a wine's color and clarity before tasting?
- Observing the wine's appearance (the 'look')
- What term describes wine that has a noticeably higher sugar content, tasting less dry?
- A sweet wine
- What term describes wine with very little residual sugar, tasting crisp rather than sweet?
- A dry wine
- What wine service term describes removing the cork from a wine bottle?
- Uncorking
- What wine service term describes pouring wine into a separate container to separate it from sediment and expose it to air?
- Decanting
- What wine service tool is used to remove a cork from a wine bottle?
- A corkscrew
- What temperature range is generally recommended for serving red wine?
- About 60 to 68 degrees Fahrenheit (room temperature, slightly cool)