Let’s be honest—wine terminology can be confusing. In fact, some wine vocabulary is so esoteric and contensious that even connoisseurs argue about its meaning. Whether you’re new to wine or just faking your way through tastings, you’re not alone.
In this 3-part wine education video series, I (Jacky Blisson, Master of Wine) break down the most misunderstood wine tasting terms and explain them in clear, no-nonsense language. If you’ve ever wondered what people really mean when they talk about grippy tannins, or a firm structure, or high volatile acidity, these short videos are for you.
And, if you want to boost your wine language skills, check out my nerdy little guide to tannins descriptors and my explanation of why acidity in wine matters.
Episode 1: The Classics of Wine Tasting
Learn the basics: acidity, body, texture, tannins, and finish—what they are, how to recognize them, and why they matter.
Episode 2: The Fancy-Sounding Jargon
We’re decoding structure, balance, complexity, terroir, and minerality—terms that sound impressive, but often confuse even seasoned wine lovers.
Episode 3: The Sciencey Stuff
Ever heard someone say a wine is “bretty” or that the VA is too high? Discover the science behind oxidation, malolactic fermentation, brettanomyces, and volatile acidity.
If you have a wine term or any other wine education questions that you would like explained, don’t hesitate to write me a comment…and I might just make you a video!