Why Does Wine Taste Like a Horse Blanket?

Or: A Survival Guide to Whacky Wine Words

Ever wonder why someone would describe a wine as cigar box, or worse, barnyard? Wine has developed its own language that is partly science, part marketing, and part bonkers. I'm not sure someone would order a glass of wine that smells like barnyard…but these descriptors are meant as a way to convey the aromas, tastes, and appearance of wine to consumers, that's you.

Here's a translation of some of the more common, wacky terms you might come across. And,

you might recognize some of these flavors and aromas.

Aroma/Smells

Banana/Bubblegum –  Aromas that are a byproduct of the wine-making process called carbonic maceration (used in the production of wine such as Beaujolais). It really can smell like either, amazing.

Barnyard – Earthy, rustic note found in mostly red wines.Band-Aid – An aroma associated with TCA or cork taint

Cat's Pee – Sharp, grassy, pungent aroma associated with some Sauvignon Blancs.

Cigar Box – Cedar and tobacco notes found in aged red wines.

Coconut – (no, it's not a Pina Colada) dull sweetness, similar to almond or chocolate—usually a byproduct of oak aging.

Forest Floor – Damp leaves, mushrooms, autumn woods.

Garrigue – Wild Mediterranean herbs like thyme, rosemary, and sage.

Minerality – Smell of wet slate or wet, hot sidewalk. Actually, a good thing in Sauvignon Blanc, for example.

Pencil Lead – Aromas reminiscent of pencil shavings, graphite, and is actually sought after for some high-end Cabernet Sauvignon or Bordeaux blends.

Pretty:  Descriptor used for more floral or perfumed wines, like Pinot Noir. It usually denotes wine with a delicate character, low tannins, and low alcohol (though not always). This is both an aroma/smell and a taste/palate.

Reductive – A struck-match or slightly sulfury aroma that may disappear when exposed to air.

Sweaty Saddle –  (Love this one) Used interchangeably with barnyard; aroma caused by a wild yeast, Brettanomyces, and can be a good trait in some European wines like Burgundy or Rioja.

Volatile Acidity (VA) – I know this sounds like something you need to sneak up to. In excess, it smells like nail polish remover.Wet Dog – Musty smell indicating cork taint (TCA); if you are unfortunate enough to encounter this aroma, it really does smell like a wet dog.

Palate/Taste

Angular – Prominent structure or sharp acidity; results in a sharp, tangy taste, and it is usually associated with unoaked whites wines or French Chablis. 

Buttery – Creamy texture from malolactic fermentation. Malolactic fermentation is the process that some white wines and all red wines undergo, converting malolactic acid to lactic acid to produce that creamy, buttery taste in white wines and to soften harsher red wines, resulting in a more delectable mouthfeel.

Chewy – Dense, concentrated wine, you almost feel like you could bite. This is usually used to describe heavier red wines.

Flabby – Lacking acidity; feels dull or heavy.

Grippy – Noticeable tannin drying your gums.

Hot – Alcohol stands out noticeably on the finish; it refers to the sensation left by the alcohol in the wine.

Jammy – Very ripe fruit character; (not necessarily sweet). Think Zinfandel wine

Linear – Focused, straight acidity from start to finish (this is one term that confuses even Master Sommeliers).

Racy – The opposite of flabby; wines that are higher in acidity and have lively flavors

Salami – Very savoury, spicy wines, or even meaty. I think Australian Shiraz and Italian Aglianico fit into this category. 

Toasty – Used to describe bread or toast flavors in wine or to describe any wine aged in oak. Originates from aging in charred oak barrels.

Stay tuned for upcoming blog about misused wine terms!