⏱ 5 Minutes · B1
📖 From Experience
I trained as a sommelier at Uccello and Establishment — two of Merivale’s restaurants in Sydney CBD. The vocabulary was its own language. Guests would ask for ‘something dry, not too oaky’ and I had to decode that sentence while opening the bottle. Here is the core vocabulary I learned on the floor.
📚 Taste Descriptors
| Word | Meaning | Use it for |
|---|---|---|
| dry | little or no sweetness | most red wine, champagne brut |
| sweet | high sugar | dessert wine, some whites |
| full-bodied | rich, heavy texture | Barolo, Shiraz |
| light-bodied | delicate, low tannin | Pinot Noir, Beaujolais |
| oaky | vanilla/wood notes from barrel | Chardonnay, Rioja |
| crisp | high acidity, refreshing | Sauvignon Blanc, Chablis |
| tannic | drying sensation on gums | young Cabernet, Nebbiolo |
✅ Examples
- “This Barolo is full-bodied with strong tannins — let it breathe.”
- “Would you prefer something dry or slightly sweet?”
- “The Chablis is crisp and mineral — perfect with fish.”
✏️ Your Turn
Match the description to the wine style:
- A guest says: ‘I like something not too heavy, a bit fruity.’
- A guest says: ‘I want nothing sweet — bone dry.’
- A guest says: ‘I love vanilla and butter flavours.’
💡 Check Answers
- Suggest a light-bodied red (Pinot Noir) or light white (Riesling demi-sec).
- Suggest a dry white (Sauvignon Blanc, Chablis) or dry red (Sangiovese).
- Suggest an oaked Chardonnay or white Burgundy.
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