The eight dimensions of taste, explained

OENRA maps every wine — and every drinker — onto eight sensory dimensions. Here's what each one means, without the jargon.

• Fruitiness — how much ripe fruit leads the wine, from savory and restrained to bright and juicy.
• Ripeness — the sense of sun and sugar, from green and cool to jammy and warm.
• Acidity — the freshness and lift, from round and mellow to crisp and mouth-watering.
• Tannin — the drying grip from skins and oak that lets a wine age.
• Body — the weight in your mouth, from delicate to full.
• Oak — barrel influence: vanilla, spice, smoke, and toast.
• Sweetness — perceived residual sugar, from bone dry to lusciously sweet.
• Savoriness — the earthy, funky notes: forest floor, leather, umami.

Why eight?

Eight axes are enough to capture what makes wines feel different, and few enough to stay legible. A wine's position on all eight is its sensory fingerprint. Your position is your Taste DNA. The match is simply how well the two shapes overlap.