When Tamy Rofe, partner at Brooklyn, New York\u2019s Colonia Verde Restaurant and Comparti Catering, was studying for her sommelier certification, there was a lot of emphasis placed on vocabulary.\r\n\r\nShe remembers being given a wine aroma wheel, for example. If you\u2019re unfamiliar, imagine a pie chart divided into slices that represent fragrances or flavors. An industry standard, it\u2019s designed using specific terminology to create a systematic language for tasting notes and analysis.\r\n\r\n\u201cEveryone\u2019s literally speaking the same language,\u201d says Rofe. \u201cBut\u2026I like the rebellious idea of throwing that away and starting from scratch.\u201d\r\n\r\nShe\u2019s not alone. As the wine world evolves to reach new generations and a wider range of people, so does the language used to describe it. Many have begun to break away from shared verbiage.\r\n\r\n\u201cI grew up in Chicago, where there is no \u2018forest floor,\u2019\u201d says Alicia Towns Franken, vice president of Archer Roose and head of mentorship at Wine Unify. \u201cIf we want more people to drink wine, we have to include them in the words we use to discuss wine.\u201d\r\n\r\nThis doesn\u2019t necessarily mean replacing a term like forest floor with, say, subway platform. It\u2019s more about exploring attributes beyond flavor like how a wine makes you feel. Below, get the hang of some different ways to consider wine.\r\n\r\n\r\nPersonality\r\nGet to know a wine as you would a person. Think about the traits or quirks that stand out.\r\n\r\nAsk yourself: How would I introduce this wine at a party?\r\n\r\nExamples: Rofe may describe a wine as \u201cgenerous\u201d if it\u2019s rich, full-bodied and giving, while she may consider a wine with springy lightness to be \u201ccharming.\u201d\r\nPairability\r\nConsider wine a costar to the current menu or in relation to your own personal preferences.\r\n\r\nAsk yourself: How does this jive with the flavors on my table right now?\r\n\r\nExamples: \u201cWhen I started out, a fiasco [of Chianti] was the classic pizza wine,\u201d says Towns Franken. But you might prefer \u201ca fruity Lambrusco, or... pricy Champagne.\u201d The perfect pairing is the one you like best.\r\nSensory Experience\r\nOur own sense of a wine depends on more than taste or smell. \u201c[The] type of day I\u2019ve had\u2026 who I\u2019m with, even my body temperature,\u201d says Towns Franken, can all play a role.\r\n\r\nAsk yourself: How does this wine make me feel? Does it remind me of a certain moment\r\n\r\nExamples: A glass savored on vacation may recall rest and relaxation or may taste totally different at your kitchen table.