Describing Wine

This is The Wine and Spirit Education Trust (WSET) Level 4 Wine-Lexicon

taken from their “Level 4 Systematic Approach to Tasting Wine”®

Primary Aromas and FlavoursThe aromas and flavours of the grape and alcoholic fermentation
Floral blossom, elderflower, honeysuckle, jasmine, rose, violet
Green fruit apple, pear, gooseberry, grape
Citrus fruit grapefruit, lemon, lime, orange
Stone fruit peach, apricot, nectarine
Tropical fruit banana, lychee, mango, melon, passion fruit, pineapple
Red fruit redcurrant, cranberry, raspberry, strawberry, red cherry, red plum
Black fruit blackcurrant, blackberry, blueberry, black cherry, black plum
Herbaceous green bell pepper (capsicum), grass, tomato leaf, asparagus
Herbal eucalyptus, mint, fennel, dill, dried herbs (e.g. thyme, oregano)
Spice black/white pepper, liquorice, cinnamon
Fruit ripeness unripe fruit, ripe fruit, dried fruit, cooked fruit
Other e.g. simple, wet stones, candy
Secondary Aromas and FlavoursThe aromas and flavours of post-fermentation winemaking
Yeast (lees, autolysis, flor) biscuit, pastry, bread, toasted bread, bread dough, cheese, yogurt, acetaldehyde
Malolactic conversion butter, cream, cheese
Oak vanilla, cloves, coconut, cedar, charred wood, smoke, chocolate, coffee
Tertiary Aromas and Flavours The aromas and flavours of maturation
Red wine dried fruit (e.g. prune, raisin, fig), cooked fruit (e.g. cooked plum, cooked cherry), leather, earth, mushroom, meat, tobacco, wet leaves, forest floor, caramel
White wine dried fruit (e.g. dried apricot, raisin) orange marmalade, petrol (gasoline), cinnamon, ginger, nutmeg, almond, hazelnut, honey, caramel
Deliberately oxidised wines almond, hazelnut, walnut, chocolate, coffee, caramel