Acid                 Present in all grapes and necessary in preserving wine. Acid is                           perceived in wine by a crisp, sharp characteristic.

After-taste     The taste of wine lingering in the mouth after the wine has been                           swallowed. See FINISH.

Aromatic        Describes a simple, often fruity smell or flavor present in young                           wine. See BOUQUET.

Astringent      Mouth-puckering sensation; the result of tannin being present in                           the wine.

Balance          A positive term describing a wine that flavor, acidity and dryness                           or sweetness are properly and harmoniously proportioned.

Body                The feel of a wine in the mouth, either full or thin. Expressed as                            full-bodied, medium-bodied, or light-bodied.

Bouquet          Complex and multi-layered smells or flavors of a wine which                           develop as they are bottled and aged.

Clean               A wine with no noticeable defects; no off-smells or tastes.

Complex         A complimentary term, which suggests that the wine present                           many, layers & flavors. Wine makers strive for complexity in fine                           wines.

Concentrated  Intense flavor.

Corked            Distinctive taste or smell in wine resulting from a moldy or tainted                           cork.

Crisp                Positively refreshing, perceptible acidity (Especially whites).

Cuvée              Blend of grapes or special selection.

Delicate          Positive term to describe a light wine or medium wine with good                           flavor that is well-made and elegant.

Fermentation   Process by which sugar is converted by yeast into alcohol &                              carbon dioxide by which grape juice becomes wine.

Finish               Also called after-taste referring to the length & impression the                           wine leaves. Full or thin? Short or long? Sweet, acidic, tannic or                           fruity?

Firm                 Good perceptible tannin or acid.

Fresh               Lively, clean with fruity flavor, an important characteristic for young                            wines.

Fruity               A wine with strong fruit flavor and aromas.

Full-bodied     A wine with a considerable amount of body.

Green             Tasting of unripe fruit, very agreeable in Riesling &Gewurztraminer

Hard                 Firm, resulting from high acidity or tannins.

Length             Refers to the length of time and wine lingers after swallowing,                           the longer the better.

Light                Light-bodied: A wine with relatively little body.

Mature            Ready to drink.

Mellow            Soft in the mouth, sometimes a euphemism for sweet.

Mouth-feel      The physical impact of nose. The smell of a wine, also called                            aroma and bouquet.

Non-vintage    A wine without a fixed year usually blended with many.

Nose                The smell of a wine; also called aroma and bouquet.

Oak/Oakey     The smell and taste of oak in a wine derived from contacting with                           barrels.

Rich                 Having generous, rich, pleasant flavors.
 
Round              A wine with balance, flavor and body with non-dominating or                           absent tannins; no hard edges; ready to drink.

Sediment        A natural by-product deposited in wine during bottle aging.

Soft                  Smooth without much tannin.

Tannin             Derived from the skins, seeds, stems and oak barrels, found                           mostly in red wine, tannins give wine its mouth-puckering feel,                           but also acts as a natural preservative and helps wine develop                           and age.

Tart                  Sharp tasting due to high acidity.

Variety            The type of grape used in making a wine.

Vintage           The year in which the grapes were picked and the wine made.