Term used on labels to express the total acid content of the wine. The acids referred to are citric, lactic, malic and tartaric. An excess of acidity results in an acidic wine that is tart and sour. The acidity level in a wine is important. Wines from tend cool, rainy years to be high in acidity lower in acidity, whereas wines from hot years tend to be high in acidity.

Aftertaste: Term used to describe the taste left in the mouth after swallowing the wine..  The longer the aftertaste lingers in the mouth, the finer the quality of the wine.

Astringent: These types of wines are harsh and coarse to taste which can occur due to wine being too young and tannic and just need time to develop, or not being well produced.

Balance: The term expresses the concentration of fruit, level of tannins, and acidity are in total harmony.

Body: The overall mouth feel or weight of a wine

Bouquet: It indicates how a wine smells, or more specifically to indicate aromas associated with bottle aging. A more technical term for this later definition is “tertiary aromas.”

Dry: This term is used to denote a wine that has no residual sugar.

Dumb: A wine tasting term to mean a wine that is not showing up to its potential and it doesn’t speak.

Fruity: Some young wines have an aroma that can only be described as fruity such as Beaujolais.

Legs: It refers to the streams that are seen on the side of the glass after swirling (also called tears).

Oaky: Wine gains aromas after being kept in oak barrels one of which is vanilla aroma.

Ripe: In well balanced wines the varietal characteristics of the grape can be tasted. These ripe-tasting wines tend to be slightly more fruity and sweet than the other wines.

Smoky: Aroma which is contributed by the charred Oakwood in barrels.

Spicy: Can also be used as peppery but it implies a softer, more rounded flavor.

Tannin: In red wines a substance in grape skins, seeds and stems which is responsible for the bitter taste. It Acts as a natural preservative, helping the development and, in the right proportion, balance of the wine. It is considered a fault when present in excess.