Flavor Profiles & Descriptions Vocabulary

causing a dry, puckering sensation

“Unripe persimmons are unpleasantly astringent.”

pleasantly sharp or spicy

“The mustard added a piquant note.”

rich, smooth, and oily in texture

“The foie gras was unctuous.”

having flavors of fresh herbs

“The Sauvignon Blanc was herbaceous.”

salty like seawater

“The oysters were briny and fresh.”

having flavors suggesting soil or mushrooms

“The truffle oil was deeply earthy.”

having lively acidity

“The dish needed a bright, acidic finish.”

smooth and balanced without sharp edges

“Oak aging made the wine round.”

having many layered flavors

“The curry had complex, layered spicing.”

sickeningly sweet or rich

“The dessert was cloying after a rich meal.”