Google "wine tasting descriptors" and  you will find a long listof  terms 
ranging  from accessible and acidic to zesty and zippy.
 
Cheesy, crisp, dry, fat,fruity, full, mellow, nose, plummy, polished,  
robust, sassy, sweet, tart, undertone - just a few of the  common adjectives.
 
Are there equivalents for honey?  I have always disagreed with the  
marketing of blended honey in the US, where light color, producing a  pseudo-clover 
is considered to be the objective - with any honey with color  downgraded.
 
As a speaker, I'm often asked to judge local honey, and I always  refuse.  
I may be objective (in that I don't necessarily know the  producers), but 
I'm strongly biased against any system of judging  honey where TASTE is not a 
criteria, much less the primary criteria.
 
Europe, New Zealand, other countries market honey by varietal type and/or  
region; and in general, the more unusual or rare (i.e., honeydew honey, 
manuka  honey), the higher the price.
 
Varietals and alternative packaging (e.g., chunk honey) are beginning to  
show up in the US at local markets.
 
However, to truly break away from the US notion that clear, white  
(presumably sugary sweet) honey is better, I'd like to be able to  describe and 
market honey just like the wine industry.  But, I lack the  vocabulary.
 
There are some obvious terms that are currently used in terms of clarity,  
color, moisture content - but what are appropriate descriptors for TASTE,  
olfactory differences, maybe even consistency, spreadability, etc.?
 
Is there a Glossary of Terms?  If so, where can one find it?
 
Thanks
 
Jerry

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