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- Hard:
- High acidity and/or tannin content leading to a sensation of dryness in
the mouth, a degree of puckery-ness. Useful for detecting young red wines
suitable for aging. Characteristic preferred in dry white wines that will
accompany shellfish.
- Harsh:
- Very astringent wines, usually with high alcohol component, often have this
rough, rustic taste characteristic. May become more tolerable with aging but
also may not be worth the wait.
- Hazy:
- Refers to wines with slight particulate content when viewed against the
light. Occurs most often in unfiltered or unfined wines where there is no
need to worry. If the haziness is intense enough to cause loss of clarity
however it may indicate a flawed wine (see also brilliant, cloudy, filtered).
- Hearty:
- Most often applied in description of full, warm qualities found in red wines
with high alcohol component. Examples are found in the sturdier so-called
"jug wines", some California Zinfandels, lesser French Rhone or Algerian red
wines and in the occasional lesser Australian Shiraz (see also sturdy).
- Herbaceous:
- Adjective used in description of wine with taste and aroma of herbs, (usually
undefined). Considered to be a varietal characteristic of Cabernet Sauvignon,
and to less extent, Merlot and Sauvignon Blanc grapes (see also grassy).
- Hollow:
- Missing middle between "attack" and "finish". Caused by too many grapes
on insufficiently pruned vines. If very noticeable, called "empty" (see also
aftertaste).
- Hot:
- Defines a wine high in alcohol and giving a prickly or burning sensation
on the palate. Accepted in fortified wines, but not considered as a particularly
desirable attribute in Cabernet Sauvignon or Chardonnay. Positively undesirable
in light, fruity wines (see also aftertaste).
