Wine Terms

Acidity:                Used to indicate the tartness or sharpness on the palate. 
Aftertaste:   The aftertaste is just that, the Sensory evaluation of wine       
after swallowing.   
Age:          The length of time a wine has existed. often confused by an            
                     association with quality, (old wines are not always good)
Aged:    Wines that have been kept in storage ( whether in bottles or bulk) 
under conditions designed to improve its qualities
Alcoholic:     A fiery sensation in the mouth or on the nose, usually                 
associated with higher than normal  alcohol levels, and low sweetens.
Appearance:  The visual  evaluation, usually color and clarity.                        
Aroma:         The fragrance in a juice, must or wine that is contributed           
              by the  fruit. The aroma is apart of the bouquet ( also known as the Breed)   
Astringency:   The sensory response you get on the palate usually                 
due to the tannins. Similar to the pucker you might get with an aspirin.
Baked:       The  caramelized odor of  sweet wines that have been
heated to long (except for sherries)
Balanced:  The term used to describe the proportions of dryness,sweetness
and  acidity. 
Big:       Full of body and flavor, high degree of alcohol ,color , and acid.     
Body:    The fullness of the wine.  The "mouth-feel" of a wine as                            
light bodied and thin or heavy bodied and thick                                             
Brilliant:           A clear wine totally clear and free of sediment                                 
Cooperage:   This is the term that traditionally refers to the wine                  
containers that are made from wood, but in modern times
cooperage refers to any container used for wine,
whether wood, steel or glass
Depth:        Rich , lasting flavor                                                                                       
Dry:          The absence of fermentable sugar                                                               
Finish:    The taste left in your mouth (aftertaste)                                                      
Flat:     A wine generally described as devoid of interesting qualities                
Flinty:   Steely, dry wine such as chablis, with an odor and flavor recalling     
gunflint                 
Flowery:         The aroma and bouquet of flowers                                                  
Fresh:  Odor of young wines                                                                                          
Fruity:    A term applies to wines having high values of flavor and bouquet    
captured from the grape
Full:   A term used to describe wines that are heavy bodied or strong             
in bouquet and  or flavor
Green:     A term used to describe  wines that have a grassy bouquet, wine     
from grapes that were not totally ripe
Heady:   A term usually referring to wines with excessive alcohol content
similar to strong wines.               
Heavy:     Heady or strong wine without  balancing values of bouquet         
and flavors
Herbaceous:     An odor, particularly of some varietal wines suggesting the 
odor of herbs.
Insipid:      Lacking character and acidity, dull.                                                         
Lees:    The sediment that is found during and after the fermentation process
mainly composed of   grape pulp.
Light:    A term to describe the low  values of mouth feel in wines, usually in
a dry white wine, can also be used to describe a wine lacking in value
of bouquet and flavor.
Lively:    Usually a young wine with fruity acidity and a little CO2.                  
Mature:    A term used for a wine  that has been properly aged so as        
to have reached full development of all qualities.
Peppery:   Occasionally found in white table or young red wines from hot
climates
Perfume:    A term referring to usually very flowery values of aroma and   
bouquet in wine.
Racking:   The transferring of wines from one vessel to another, usually to 
separate the lees.
Rich:   A term to describe wines that are heavy-bodied, or with bouquet      
and flavor values that are abundant and robust.
Rough:    The astringent, tactile taste, NOT the bitter taste                                
Short:   Leaving no flavor in the mouth after initial impact                              
Smooth:     Opposite of rough, harsh astringent.                                            
Soft:    A term usually to describe  wines that are low in both acidity           
and astringency, generally white or Rose` much the same as smooth    
Sour:    A term used to describe the acidity                                                         
Sweet:    not bitter, salty or sour.  Wines that contain added residual     
sugar  content.                                                    
Table Wine:    In the Us , any wine below 14% alcohol by volume,          
but, generally wines that are consumed at the table with food
Tannic:      A term that refers to wines that are astringent or stemmy          
Tannins:   Special phenolic compounds found in grape stems, seeds and
skins which contribute to astringency, particularly in young red wines.
Tannins are also introduces in wines from the wood of aging vessels and may
lengthen the life of wines due to a slowing of oxidation reactions.
Tart:   A term used in reference to wines that are high in fixed or             
total acidity.
Usually used for a pleasant, sour  taste in young.
Tartaric acid:    A natural acid of grapes                                                     
Vintage:    The wine from a crop of grapes during a particular year.      
A "vintage" year describes a good or great growing season resulting       
in distinguished wine.
Woody:    A term that refers to wines that have a bouquet and flavor
value characteristic of wet wood. A little is positive but to much can be 
considered a negative trait.