WINE TERMS DEBUNKED: WHAT THEY ACTUALLY MEAN

Ever nodded along when someone mentioned tannins or terroir — while quietly wondering what they meant?

You’re not alone.

Wine language can sound complicated, but most terms describe simple sensations you already understand. Whether you’re exploring something from our Red Wine Collection or opening a fresh bottle from the White Wine Collection, the same principles apply.

Let’s translate wine jargon into plain English.

DRY

Dry does not mean bitter.

It simply means there’s no noticeable sugar left in the wine.

The yeast converted the grape sugar into alcohol during fermentation. On your tongue, dry wines feel crisp, clean, sometimes even slightly mouth-drying — like black tea — but not sugary.

Most wines from both the Red Wine Collection and White Wine Collection fall into this category.

Common dry wines: Sauvignon Blanc, Chardonnay, Pinot Grigio, Cabernet Sauvignon, Shiraz and Syrah, Merlot, Pinot Noir

(Yes, almost all popular reds are dry.)

OFF-DRY

This is the middle ground.

Off-dry wines contain a small amount of residual sugar — just enough to soften acidity or spice. They don’t taste like dessert, but they do have a gentle fruit sweetness.

This style works beautifully with spicy food.

Common off-dry styles: Riesling (often the benchmark), Chenin Blanc, Pinot Gris 

SLIGHTLY SWEET

Here, the sweetness is noticeable and intentional.

You’ll feel it clearly on the front of your tongue — similar to ripe fruit or a splash of juice.

Many wines in this style sit within our Dessert Wine Collection, where sweetness is balanced with freshness and structure.

Common examples: Moscato (Muscat), Gewürztraminer, White Zinfandel

Sweet doesn’t mean low quality. It simply means stylistic choice.

OTHER WINE TERMS PEOPLE USE (WITHOUT EXPLAINING)

TANNINS

That drying sensation on your gums? That’s tannin.

Think of over-steeped tea. Tannins come from grape skins, seeds and oak barrels. They’re most noticeable in structured reds from the Red Wine Collection, and soften beautifully with food — especially protein.

BODY

Body describes weight and texture.

An easy way to think about it:

Light body = skim milk

Medium body = whole milk

Full body = cream

Body isn’t about quality — it’s about feel.

ACIDITY

Acidity is the refreshing “zing” that makes your mouth water.

Imagine biting into a green apple or squeezing lemon on fish. Many wines in the White Wine Collection showcase this vibrant freshness beautifully.

FINISH

The finish is simply the aftertaste.

If flavour lingers pleasantly for several seconds, that’s a long finish. Short finishes fade quickly. Longer finishes often suggest more complexity. 

FRUIT-FORWARD

This term confuses many people.

Fruit-forward does not mean sweet.

It simply means the fruit aromas are the most noticeable feature. A wine can be fruit-forward and completely dry at the same time.

LEGS

Those droplets running down the inside of your glass?

They indicate alcohol or sugar levels — not quality.

Big legs don’t mean better wine. They just mean physics.

TERROIR

A slightly romantic word for “sense of place.”

It describes how soil, climate and geography influence flavour. Think coastal freshness, warm-climate richness, or mineral-driven texture.

It’s about origin, not mystique. 

VINTAGE

The vintage is the year the grapes were harvested. 

Weather conditions change each year, which can affect flavour, structure and ageing potential.

Simple. 

FINAL THOUGHT

Wine terms aren’t meant to intimidate. They’re just shorthand for things you already experience — texture, freshness, sweetness, weight.

Once you understand the basics, the language becomes helpful rather than overwhelming.

Confidence comes from clarity.

Curious to explore these styles for yourself? Our curated collection makes it easy.