Let’s be honest: the way people talk about wine can feel like we’ve walked into a private club. “Linear but generous,” “a whisper of reduction,” “tightly wound but expressive” – it's easy to feel like you're overhearing a conversation you’re not meant to understand.

At Kiwi Cru, we believe that wines and their enjoyment is an inclusive experience, so we need language that actually helps you understand and enjoy what’s in your glass. This glossary is our evolving guide to wine-speak, translated into plain, human English. It’s not about dumbing things down. It’s about making things clearer and more real.

If you’ve ever rolled your eyes at a tasting note or wondered what a “crunchy” wine is supposed to feel like… welcome. You’re our kind of people.

Sometimes it’s hard to avoid the jargon – and we hold our hands up – we know we do it! But if we do, and you’re scratching your head to work out what’s going on, have a quick glance below and hopefully it’ll help.

Lift
A brightness or energy in a wine, often from acidity or a dash of volatile acidity. It adds vibrancy and makes flavours pop. Like a squeeze of lemon over food - suddenly it sings.

Finish
The impression a wine leaves after you swallow - long, short, dry, fruity, bitter. A long finish often signals quality. The encore after the main performance.

Mouthfeel
The texture of wine - smooth, chalky, creamy, lean, grippy. How it feels, not how it tastes. The difference between milk and almond milk: same flavour, different feel.

Textured
A wine with a noticeable feel in the mouth — layered, grainy, creamy, savoury – chewable.

Fleshy
Soft, round, and full-bodied with juicy ripeness. Often used for Chardonnay, Syrah, or rich Pinot Noir. Think biting into a ripe peach.

Tannin
Compounds from grape skins, seeds, and oak that dry your mouth and add structure. Like the grip from strong black tea.

Grippy
Describes firm, tactile tannins that cling to your gums. Getting the balance right is key

Elegant
Refined, balanced, and light on its feet. Subtle, not shouty. The Audrey Hepburn of wines (one for the older readers there).

Structure
The framework of wine - built from tannin, acidity, alcohol, and body. Like the structure of a house: not always visible, but essential.

Crunchy
Lively acidity and fresh fruit - think just-ripe plums or cranberries. Juicy, mouthwatering, often with a slight bite.

Linear
Focused and precise. A wine that travels straight across the palate. No frills, no flab - just clear direction.

Tense
High acidity and restrained fruit. Coiled, with lots of energy. A tightrope walker in a glass.

Oaky
Flavours from oak barrels: vanilla, toast, spice, smoke, coconut. Good oak is seasoning; just enough is key.

Pet-Nat
Short for ‘pétillant naturel’. A naturally sparkling wine, bottled mid-ferment. Fizzy, fun, usually unfiltered and a bit wild.

Natural Wine
Loosely defined as wine made with minimal intervention, wild yeasts, and few/no additives. Often cloudy, always handmade.

Malolactic Fermentation (MLF)
Turns sharper malic acid into creamier lactic acid. Adds softness and richness. Think: green apple becomes milk.

Lees
Dead yeast cells left after fermentation. Adds texture and savoury depth. Like sourdough starter for wine.

Lees Stirring (bâtonnage)
Stirring the lees to enhance texture and complexity. Adds creaminess without needing oak.

Reduction / Reductive
Winemaking with minimal oxygen exposure. Can add flinty, smoky notes. Sometimes smells like a struck match.

VA / Volatile Acidity
Naturally occurring acidity. A little adds lift; too much smells like nail polish. Balance is key.

Filtering
Physically removing particles for clarity and stability. Clear doesn’t always mean better.

Fining
Removing unwanted compounds (like haze or harsh tannin) using agents like clay or egg whites. Vegan wines use plant-based fining agents.