Tasting Terms: Terms used for mouth sensations

The most straightforward of these ‘dimensional terms’, which describe what is sensed in the mouth (and the even more public and obvious visual impressions), are still in use today and, since for the most part they describe what is measurable, are useful, indisputable, and not affected by subjectivity or sensitivity. Inevitably, some jargon has evolved, of which the following are the most obvious examples.

• Body—a noun; see body.

• Big—high in alcohol.

• Concentrated—having intense (though possibly) subtle flavours.

• Crisp—attractively high in acidity.

• Fat—full bodied and viscous.

• Flabby—lacking in acidity.

• Finish—a noun for aftertaste.

• Full—of body.

• Green—too acid, made of unripe fruit; see green.

• Hard—too much tannin and too little fruit.

• Heavy—too alcoholic; too much extract.

• Hot—too alcoholic.

• Light—agreeably light in body.

• Long—impressively persistent aftertaste; see long.

• Short—opposite of long.

• Smooth—imprecise term for pleasing texture.

• Soft—low in tannins.

• Well balanced—having good balance.