| Acid, Acidic |
A sharp or tart taste in a wine, not necessarily |
| Aroma | The smell of the grape variety that carries over into the wine. It is most perceptible in Concord and Muscat grapes. |
| Astringent |
A sharp, puckery taste in a new wine due to tannin |
| Big Wine |
One having strong flavor and full body, to serve |
| Body | The viscosity or "feeling" of a wine in the mouth–which is related in part to its alcohol content. A wine may have a thin, medium, full, or heavy body. |
| Bouquet | A combination of wine odors – that of the grape variety (see "aroma"), plus others that develop in the wine during fermentation and aging in oak. |
| Finish | The aftertaste of wine. Some wines taste sweet at first but "finish" dry in the mouth. Any wine taste that leaves the palate quickly is said to have a "short" finish. A taste that lingers carries a "long" finish–a quality to be desired. |
| Flat |
Usually said of wine lacking in acidity (see |
| Flowery |
A floral smell in wines such as Gewurztraminer and |
| Foxy |
Term used to describe the strong grapey smell and |
| Full, Full-Bodied |
Wine causing a sensation of fullness in the mouth |
| Nose |
Term frequently used in place of "smell" |
| Nutty |
Having a nutlike smell or taste; often said of |
| Peppery |
A spicy nose and flavor in red wine. |
| Tannic, Tannin | A substance in grape skins, seeds, and stems necessary for the development of fine red wines. In young wines, it is unpleasant, but the "puckery" taste disappears in time and a harmonious blending of wine characteristics takes place. See "astringent." |