More twinkling English dialect words that might invigorate the tedious repetitions and formulations of wine-tasting descriptions. I’m not saying that they are remotely appropriate or that you have to use them, but if you feel like seasoning your prose with some rough-hewn local lingo then feel free to borrow to your heart’s content.
Abecedarian – one who must perforce drink anything but Chardonnay. Also, someone who lines up bottles on a wine rack in alphabetical order.
Adoxgraphy – the ability, possessed by all senior wine professionals, to write prolifically, even heroically, on the most anodyne wines imaginable.
Bromridosis – smelling strongly of cheap Sauvignon Blanc.
Brontide – the low thundery sound of a barely animated wine trade tasting.
Cataglottism – sticking your tongue into a wine glass to lick out the tartrate crystals.
Dentiloquent – a wine that talks to your teeth i.e. a tannic wine.
Foin – an arch preference to fine. As is foin woin.
Fusoferuginous – a term invented for wine snobs to describe a red wine of oxidative hue.
Gongoozler –A vin de soif wine that you gulp so quickly you didn’t realise you finished the bottle.
Jumentous – a word that Jay Rayner wished he used to describe all natural wines.
Milquetoast – Lukewarm bread dipped in Pinot Grigio.
Petrichor – A company that bottles mature Riesling smells.
Sabrage – a particular type of road rage which involve aiming a champagne cork at Swedish cars.
Ultracrepidarian – a member of the crustifarian tendency; an ancient wine scribe or educator.
Ventripotent – a wine that goes straight to your stomach and gives you great discomfort.
Xylocarp – hard and woody fruit – what Californian Cabernet aspires to.