Wine & Fine Dining Vocabulary (B2)
B2 ⏱ 5 minutes
Wine & Fine Dining Vocabulary
“At Uccello — one of Sydney’s finest restaurants — I had to describe a 2009 Barossa Shiraz in thirty seconds while the table waited. ‘Full-bodied, with rich tannins, a complex bouquet of dark fruit and leather, and a long, warming finish.’ Knowing the right vocabulary was everything — it was the difference between a sale and a silence.”
🎯 Aim: Learn 12 key vocabulary words for wine and fine dining — useful for hospitality professionals and advanced English learners.
Vocabulary
| Word | Meaning | Example |
|---|---|---|
| tannins | natural compounds in red wine that create a dry, grippy feeling | “This Cabernet has firm tannins — it will age beautifully.” |
| bouquet | the complex smell (aroma) of a wine | “The bouquet of this Burgundy is extraordinary — violets and earth.” |
| palate | (1) the flavour experienced when you drink; (2) a person’s sense of taste | “The wine has a silky palate with notes of cherry and spice.” |
| finish | the taste that remains after you swallow (longer = better quality) | “A great Shiraz should have a long, warming finish.” |
| decanting | pouring wine from the bottle into a wide glass vessel (decanter) | “Decanting the wine for an hour will soften those tannins.” |
| pairing | matching wine (or food) to complement each other | “The classic pairing is Sancerre with goat’s cheese.” |
| sommelier | a trained wine professional in a restaurant | “The sommelier recommended the 2016 vintage with our lamb.” |
| vintage | the year the grapes were harvested | “The 2009 vintage was exceptional in the Barossa Valley.” |
| terroir | (French, widely used) the soil, climate, and geography that shape a wine’s character | “You can taste the volcanic terroir of this Etna Rosso.” |
| aged | matured over time in a barrel or bottle | “This brandy was aged for twelve years in French oak.” |
| robust | strong, full-bodied, and intense | “A robust red wine is perfect with grilled red meat.” |
| elegant | refined, balanced, and delicate — not too heavy | “A great Pinot Noir is elegant rather than powerful.” |
Wine Tasting Language: A Phrase Bank
- “On the nose…” (= what you smell)
- “On the palate…” (= what you taste)
- “The finish is long/short/warm/dry.”
- “Full-bodied / medium-bodied / light-bodied”
- “Notes of…” (e.g., “notes of blackcurrant and cedar”)
Practice Task 1: Match the term to its definition
| Term | Definition |
|---|---|
| 1. tannins | A. the year the grapes were picked |
| 2. bouquet | B. natural compounds causing dryness |
| 3. finish | C. pouring wine into a wider vessel |
| 4. vintage | D. the complex aroma of a wine |
| 5. decanting | E. the taste that lingers after swallowing |
Show answers
1-B 2-D 3-E 4-A 5-C
Practice Task 2: Fill in the blank
Choose from: terroir, pairing, sommelier, robust, elegant, aged
- The ________ suggested a white Burgundy with the turbot.
- This Barolo has been ________ for three years in Slovenian oak.
- Red wine and steak is a classic ________.
- The ________ of this Nebbiolo reflects the Langhe hills perfectly.
- A heavy, ________ red wine can overpower delicate fish dishes.
- A great Champagne is always ________ — never too heavy or too sweet.
Show answers
- sommelier
- aged
- pairing
- terroir
- robust
- elegant
🏠 Takeaway: Next time you open a bottle of wine (or read a wine label), try to write a two-sentence description using today’s vocabulary. Start with the nose (bouquet), then the palate, then the finish.
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