Alcohol
Alcohol wine descriptors
Alcohol perception — heat, ripeness, and viscosity cues including legs and jammy over-ripeness.
- 4 descriptors
- 2 internal relationships
Why this category matters
Understanding alcohol descriptors helps you read tasting notes, choose wine for a specific dish, and speak the same vocabulary sommeliers use on the floor. Alcohol perception — heat, ripeness, and viscosity cues including legs and jammy over-ripeness.
Category overview
Alcohol perception — heat, ripeness, and viscosity cues including legs and jammy over-ripeness.
Hierarchy
All descriptors (4)
Burn
Ethanol burn at back of throat — stronger than 'hot'; pairing liability with delicate food.
Hot
Noticeable alcohol warmth on palate or finish — imbalance when it dominates.
Legs
Viscous tears on glass walls — indicates alcohol/glycerol; not a quality score on its own.
Moderate alcohol
Ethanol feels integrated — warmth without burn.
Frequently searched terms
FAQ
- What is alcohol in wine?
- Alcohol perception — heat, ripeness, and viscosity cues including legs and jammy over-ripeness.
- How many alcohol descriptors are in the Pairing Method glossary?
- This category includes 4 structured descriptors, each with definitions, relationships, and pairing context.
- Why does alcohol matter for food pairing?
- Understanding alcohol descriptors helps you read tasting notes, choose wine for a specific dish, and speak the same vocabulary sommeliers use on the floor. Alcohol perception — heat, ripeness, and viscosity cues including legs and jammy over-ripeness.