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The use of wine tasting descriptors allows the taster to qualitatively relate the aromas and flavors that the taster experiences and can be used in assessing the overall quality of wine. Wine writers, like Karen MacNeil author of ''The Wine Bible,'' differentiate wine tasters from casual enthusiasts; tasters attempt to give an objective description of the wine's taste (often taking a systematic approach to tasting), casual enthusiasts appreciate wine but pause their examination sooner than tasters. The primary source of a person's ability to taste wine is derived from his or her olfactory senses. A taster's own personal experiences play a significant role in conceptualizing what he or she is tasting and attaching a description to that perception. The individual nature of tasting means that descriptors may be perceived differently among various tasters. The following is an incomplete list of wine tasting descriptors and a common meaning of the terms. These terms and usage are from Karen MacNeil's 2001 edition of ''The Wine Bible'' unless otherwise noted. ==A–C== *Acidic : A wine with a noticeable sense of acidity. *Aftertaste : The taste left on the palate after wine has been swallowed. "Finish" is a synonym. *Alcoholic : A wine that has an unbalanced presence of too much alcohol. *Aroma : The smell of a wine. The term is generally applied to younger wines, while ''bouquet'' is reserved for more aged wines. *Astringent : An overly tannic white wine. *Autolytic : Aroma of "yeasty" or acacia-like floweriness commonly associated with wines that have been aged ''sur lie''. *Baked : A wine with a high alcohol content that gives the perception of stewed or baked fruit flavors. May indicate a wine from grapes that were exposed to the heat of the sun after harvesting. *Balanced : A wine that incorporates all its main components—tannins, acid, sweetness, and alcohol—in a manner where no one single component stands out. *Big : A wine with intense flavor, or high in alcohol. *Bitter : An unpleasant perception of tannins. *Body : The sense of alcohol in the wine and the sense of feeling in the mouth. *Bouquet (, ) : The layers of smells and aromas perceived in a wine. *Brilliance : When describing the visual appearance of the wine, it refers to high clarity, very low levels of suspended solids. When describing fruit flavors, it refers to noticeable acidity and vivid intensity. *Buttery : A wine that has gone through malolactic fermentation and has a rich, creamy mouthfeel with flavors reminiscent of butter. *Chewy : The sense of tannins that is not overwhelming. It is not necessarily a negative attribute for wine. *Chocolaty : The flavors and mouthfeel associated with chocolate, typically among rich red wines such as Cabernet Sauvignon and Pinot noir. *Closed : A wine that is not very aromatic. *Cloying : A wine with a sticky or sickly sweet character that is not balanced with acidity. *Coarse : A wine with a rough texture or mouthfeel. Usually applies the perception of tannins. *Complex : A wine that gives a perception of being multi-layered in terms of flavors and aromas. *Concentrated : Intense flavors. *Connected : A sense of the wine's ability to relay its place of origin or ''terroir''. *Corked : A wine that has cork taint. *Crisp : A pleasing sense of acidity in the wine. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Wine tasting descriptors」の詳細全文を読む スポンサード リンク
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