Fills the mouth in a positive manner. The wine "feels" and tastes a little obvious and often lacks elegance but is prized by connoisseurs of sweet dessert wines. Not quite desirable in a late harvest Moselle Riesling, but appropriate in a classic Sauternes. Fatness/oiliness is determined by the naturally occurring glycerol - (a.k.a glycerin) - content in the wine.

Wines that have had suspended particulates resulting from the fermentation process removed. Important for future clarity and stability of a wine.

Use of various materials for clarifying wines. These materials precipitate to the bottom of the fermentation process vessel carrying any suspended particulate matter with them.

As in "this wine has a (whatever) finish" or aftertaste

Attacks the palate with acid or tannic astringency. Suggests that the wine is young and will age. Nearly always a positive comment and very desirable with highly flavored foods.

Opposite of "firm". Usually indicates very low acidity, so tasting insipid and lacking flavor.

Refers to both body and texture. A fleshy wine tastes fatter than a meaty wine, exhibiting some excess oiliness if too pronounced. Often suggests great smoothness and richness.

Synonym for "stoney". Derived from French phrase "gout de pierre a fusil", literally a smoky, whiff of gunflint, almost acrid taste. These terms are presumably metaphorical approximations based on the flavor sensations allegedly present in wines made from grapes grown on a limestone/silica rich terroir. "Flinty" describes an initial evaluation indicating a young white wine made from cool region grapes under cold fermentation conditions. Characterized by high acidity, a tactile "mouthfeel" that is filling and yet has a flavor sensation that is cleanly "earthy".

Suggests the aroma or taste, usually aroma, of flowers in wine. "Floral" usually employed as an adjective without modifier to describe attributes of white wine aromas. Few red wines have floral aromas.

Opposite of "closed-in" or, as used by some, backward. Means presence of "fruitiness" is immediately apparent. Usually employed as a term denoting that the wine is in peak condition and on its plateau of maturity.

Common descriptive word used to note the presence of the unique musky and grapey character attached to native american Vitis. labrusca grapes such as the Concord or Catawba varieties. The term "fox" has traditionally been a pejorative name given by grapegrowers to the fruit of a feral, ie. reverted to the wild species, cultivar grapevine. The earliest known reference to a "fox" grape occurs in the first part of the 17th century, specifically applied to cultivated North American grapes, and seems to refer to the unexpected results obtained from planted seeds, a notoriously unpredictable method of reproduction. The word itself may be an early corruption of the french word "faux", (ie. false). Some also claim the word is derived from the french "gout de renard" meaning, in all senses of the phrase, "taste of fox". The aroma and flavors defy verbal description. The best way to imprint "foxiness" in the memory is to mentally compare the flavor of fresh Concord grapes and any fresh California table grape. Most people find the juice or jelly from the Concord grape quite sprightly and delicious. In dry table wines the fermented flavor result is considered by many to be obtrusive and even quite disagreeable.

The wine has a lively fruity acidity, maybe a little bite of acid, as found in youthful light reds, rose's and most whites. All young whites should be fresh. The opposite is flatness, staleness.

A fruity wine has an "appley", "berrylike" or herbaceous character. "Fruitiness" usually incorporates the detection of a little extra sweetness as is found in really fresh grapes or berries.

As opposed to "thin" or "thin-bodied". Fills the mouth, has a winey taste, alcohol is present, the wine has "weight on the tongue".

Defies precise definition. Appears to be a 1970s cannabis culture derived word sometimes used by N. American west coast winetasting reviewers when describing vegetal/ yeasty/yeastlike aromas so complex that individual identification is difficult. Can have positive or negative connotations depending on context.