1. Acidity

   The presence of natural fruit acids that lend a tart, crisp taste to wine

2. Aroma

   Smells in wine that originate from the grape

3. Balanced

   All components of the wine are in harmony

4. Barrel Fermented

   White wine that is fermented in an oak barrel instead of a stainless steel tank

5. Body

   The weight and tactile impression of the wine on the palate that ranges from light to heavy/full

6. Bouquet

   Smells from winemaking, aging and bottle age

7. Clean

   Wine without disagreeable aromas or tastes

8. Closed

   Wine that needs to open up; aging and/or decanting can help

9. Cooked

   Wine that has been exposed to excessively high temperatures; spoiled

10. Corked

    Wine that has been tainted with moldy smells or other obvious flaws from a bad cork

11. Elegance

    A well-balanced, full wine with pleasant, distinct character

12. Finish

    The final impression of a wine on the palate; ranges from short to long

13. Flabby/Flat

    Lacking in acidity, mouth-feel, structure and/or texture

14. Lean

    Wine is thin and tastes more acidic than fruity

15. Legs

    Teardrop impressions of alcohol weightiness that are visible on the inside edges of a wine glass

16. Malolactic

    Conversion of hard, malic acid (green apple flavors) in wine to soft, lactic acid (rich, butter flavors)

17. Nose

    The smell of a wine; aroma

18. Terroir

    French word reflecting the expression of soil, topography and climate in a wine

19. Vintage

    Year that grapes were harvested and fermented to make a wine

Wine Descriptions

1. Astringent

   Bitter; gives a drying sensation in the mouth

2. Buttery

   Rich, creamy flavor associated with barrel fermentation

3. Character

   Describes distinct attributes of a wine

4. Chewy

   Wine that has a very deep, textured and mouth-filling sensation

5. Complex

   Layered aromas, flavors and textures

6. Delicate

   Light, soft and fresh wine

7. Dry

   No sugar or sweetness remaining; a fruity wine can be dry

8. Earthy

   Flavors and aromas of mushroom, soil and mineral

9. Firm

   Texture and structure of a young, tannic red

10. Fleshy

    A soft textured wine

11. Flinty

    A mineral tone, aroma or flavor

12. Floral

    Flower aromas such as rose petals, violets, gardenia or honeysuckle

13. Fruity

    Obvious fruit aromas and flavors; not to be confused with sweet flavors such as berries, cherries and citrus

14. Full-Bodied

    Rich, mouth filling, weighty-textured wine

15. Grassy

    Aromas and flavors of fresh cut grass or fresh herbs

16. Green

    Unripe, tart flavors

17. Hard

    Texture and structure that hinders flavor

18. Herbaceous

    Grassy, vegetable tones and aromas

19. Light-Bodied

    A wine with delicate flavors, texture and aromas

20. Lively

    Young, fruity and vivacious flavor

21. Medium-Bodied

    A wine with solid, but not rich weight and texture

22. Oak

    Aromas and flavors contributed during barrel fermentation and/or aging such as vanilla, caramel, chocolate, smoke, spice or toast

23. Off-Dry (Semi-dry)

    Very low levels of residual sugar remaining in the wine

24. Rich

    Weighty flavors and texture

25. Round

    Smooth flavors and texture; well-balanced

26. Smoky/Toasty

    Aromas of smoke and toast imparted by fired barrels

27. Sweet

    Wines that have a higher concentration of sugar after fermentation

28. Tannin

    A drying, astringent sensation on the palate that is generally associated with heavier red wines

29. Thin

    Wine is unpleasantly watery and lacks flavor and texture

30. Vegetal

    Herbal, weedy aromas and flavors

31. Velvety

    Wine is unpleasantly watery and lacks flavor and texture