Wine has its own language, where Spanish, French and English terms coexist. Sometimes they sound technical, but they all describe something very specific and help you better understand what you’re drinking. Knowing them allows you to interpret labels, choose with more confidence and discover which styles suit you.
Here you have 10 essential wine words, with their English translation and a clear explanation so you can use them without fear… and without falling into empty technical jargon.
Tannins are natural compounds found in the skins, seeds, and stems of the grape, and they can also come from the wood of the barrels where many wines age.
Why it matters: They provide structure, body, and aging potential.
If you prefer smooth wines, look for “polished”, “silky” or “round” tannins. They are what make your gums feel dry with powerful reds, while in softer wines they go almost unnoticed.
The bouquet is the set of aromas a wine develops during aging, especially in barrel and bottle. These are more complex aromas beyond those naturally provided by the grape.
Why it matters: It distinguishes a young wine from one that is deeper, more complex, and more mature.
Aging is the period in which wine matures before being released to the market. It can take place in barrels, bottles, concrete tanks, clay amphorae, stainless steel, or large wooden vats.
Why it matters: Each material provides different sensations: from wood and spice aromas to rounder textures or fresher, more vibrant wines.
This is the flavor and sensations that remain in your mouth after swallowing the wine.
Why it matters: A long aftertaste usually indicates quality, balance, and complexity.
In English it’s called “finish”, and it can be long, short, bitter, sweet, fresh, spicy…
Body is the sensation of weight and density of the wine in your mouth.
What determines body?
Alcohol level: more alcohol = more volume.
Maceration extraction: more intense macerations give more density and body.
Tannins: contribute structure and volume.
Lees aging: adds creaminess and richness.
Why it matters: It tells you whether a wine is light-, medium- or full-bodied, helping you choose according to your taste.
Astringency is the dry or rough sensation caused by tannins.
Why it matters: In balance, it adds character. In excess, it can be unpleasant.
A natural process in which malic acid (sharper) transforms into lactic acid (softer). It usually creates a rounder acidity and creamy notes.
Why it matters: It adds smoothness, especially in reds and some whites like Chardonnay.
The sum of natural factors —soil, climate, altitude, orientation and environment— that influence a wine’s character.
Why it matters: It explains why the same grape variety can taste completely different depending on where it’s grown.
A fermentation method in which whole grape bunches are placed in a CO₂-rich environment, triggering fermentation inside each grape.
Why it matters: It produces very fruity wines with soft tannins and candy-like aromas. Typical in some young wines.
The settling or clarification of the must before fermentation, removing suspended solids (skins, pulp, seeds, soil, wild yeasts, etc.) to obtain a cleaner must.
Why it matters: It improves the quality of whites and sparkling wines, avoiding vegetal flavors or unwanted aromas.
Wine is not just a drink: it’s an experience better understood through words.
Knowing these terms —and their English equivalents— will help you read labels, follow recommendations, and choose wines with more confidence.
Start slowly and without pressure. The language of wine isn’t meant for showing off —it’s meant to be enjoyed with curiosity, calm, and a glass in hand.
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