A wine's taste is mostly described with three words: tannin (grip), body (intensity) and acidity. Know these three and wine descriptions and back labels suddenly make sense — and you can pick a bottle that matches your taste.
The essential tasting terms
| Term | Meaning |
|---|---|
| Tannin | The grip in red wine — like the astringency of strong tea |
| Body | Intensity / weight, from "light" to "full" |
| Acidity | The source of freshness; higher = crisper and more food-friendly |
| Fruit | The richness of fruity flavour |
What is "body"?
Body is how heavy or intense a wine feels in the mouth. Light-bodied is as breezy as water; full-bodied is rich and substantial. Don't overthink it — just read it as "light and easy" vs "rich and serious."
Knowing the terms changes how you choose
"Full-bodied red" tells you it's a substantial wine for meat; "light-bodied with high acidity" signals a crisp wine for seafood and starters. Read it alongside our grape variety guide to choose even more easily.
FAQ
Q. I don't like tannin. How do I choose?
A. Look for "soft tannins" or "light-bodied" reds — for example fruit-rich Primitivo or a light Sangiovese (such as Morellino). White wines have almost no tannin.
