THE GLOSSARY

The best advice? Don’t use words you can’t explain in less than five seconds.

Taste: the basics – salty, sweet, acidity, bitter and savoury/umami.

Texture: the tactile parts of food and wine such as ‘chewy’ (tannin) and ‘crisp’ (acidity).

Body: the sum ‘weight’ of a wine or dish’s key elements. Graded in light-bodied, mediumbodied or full-bodied.

Savoury: food without sweetness or wine with higher levels of astringency.