There are plenty of terms related to wine that you would never dream exited. We all know ‘fruity’ and ‘floral’ to characterize wine, but these alone are not enough to describe the complex characteristics of some wines. So here is a chance at increasing your wine vocabulary. Introducing a glossary fit for a wine lover. At first glance, these terms may seem a bit strange, but they are indeed quite diffused in the world of wine.Hydrocarbon Gas: No, we’re not talking about the service station smells, we are indeed talking about white wines, and those which are more refined. Some wines have pungent olfactory smells which enhance minerality and flavor, which are described in terms of hydrocarbon. If this seems funny to you, just give it a try. You will be surprised as to how pleasant a natural note like this can be to the nose once identified. Herbaceous: flowers and fruit are a common characteristic of wine, but one that shows up less often is the smell of grass. Imagine a fresh field, early in the morning on a summer’s day when the weather is mild. That is herbaceous. It is often used in eneology to describe vegetal scents such as those found in Cabernet Sauvignon and Merlot.Vinous: This is definitely a strange word considering we are labeling wine as smelling like wine. If wine is not vinous, then what is it? This word though indicates a wine which is still young and full of nectar. A vinous wine is one which pleasantly attacks our nose with its exuberance.Tobacco: The wine-tobacco association is generally not very immediate but is much more common than you would imagine. Yes, cigarettes are the enemy of wine tasting, but tobacco on the other hand in its raw form is actually the same smell that you would find in barrique, or wooden barrels used for wine aging. When you use the word tobacco to characterize a wine, we are talking about fresh tobacco which has not been treated, and not tar which is found in cigarettes. The natural tobacco put in cigars or pipes has a strong place in the world of wine.Noble Mold: The very idea that mold can be “noble” seems absurd, but it is not. Advancement in enology, especially in recent decades, have made it possible to control the presence of mold on grape bunches on the vine, also known as Botrytis Cinerea. This parasitic grape fungus can lead to the destruction of a vineyard if not managed properly. On the other hand, if managed this fungus can actually help in the production of sweet wines and liqueurs. It’s all a matter of controlling the parasite. Easier said than done!