VOCABULARY
Wine tasting terms without the performance
Field notes for adults who want clearer questions, current sources and fewer unsupported conclusions.
Four separate questions
This guide keeps sweetness, acidity, tannin and body as separate reading prompts. This guide does not collapse several tasting dimensions into one word. Its method keeps those dimensions separate when comparing menu language with the glass.
Aroma and flavor
WSET teaching material says aromas can be smelled again retronasally after they reach the back of the palate. This guide uses flavor as a combined reading prompt for smell, taste and texture. This guide does not interpret cherry, stone or herb descriptors as ingredient statements. They are comparison language, and different readers may choose different comparisons.
Structure before prestige
Try describing structure before naming a score: dry or sweet, light or full, soft or firm, quiet or intense. Then add the flavors you notice. The guide uses that sequence to form a bar request without requiring a score, blind-tasting tricks or a prestige vocabulary.
Uncertainty is allowed
This guide records temperature, glass shape, food and time in the glass as tasting context. A term on a menu is an invitation to ask, not a binding result. NYC Glassbook does not publish invented tasting notes or claim first-person experiences it did not have.
| Source ID | Role | Checked |
|---|---|---|
| S-TTB-LABEL | Bounded source role; current facts require a fresh read. | 2026-10-03 |
| S-NYS-SLA-QUERY | Bounded source role; current facts require a fresh read. | 2026-10-03 |
| S-NYC-INSPECTIONS | Bounded source role; current facts require a fresh read. | 2026-10-03 |