One of the basic taste sensations detected by the receptors in the human tongue.

Excess acid predominates, disturbing the otherwise balanced flavors.

Normal, everyday, well-vinified table wine of straightforward character.

Some use the word in the same sense as the smell/flavor that separates smoked (anything) from ordinary (anything). Refers to aroma contributed by the charred oakwood in barrels. It can have a variety of impressions - (eg: such as the remains of a burnt-out fire). Needs a variant, such as "wood-smoke" or "barbecue smoke" or "sooty" to fully convey the meaning.

Generally has low acid/tannin content. Also describes wines with low alcohol content. Consequently has little impact on the palate.

Almost a synonym for ACIDIC. Implies presence of acetic acid plus excess acid component. (Is also one of the four basic taste sensations detected by the human tongue).

Almost a synonym for "peppery". Implies a softer, more rounded flavor nuance however.

Considered a fairly minor fault stemming sometimes from the onset of a brief secondary malolactic fermentation in the bottle. Consists of pinpoint carbonation typically released when the bottle cork is pulled. Frowned on more if occurring in white wines vinified to be dry.

Wine with lifeless, stagnant qualities. Usually found in wines that were kept in large vessel storage for an excessive length of time.

Mouth-feel and aroma applied to many non-oaked white wines. Duel meaning due to it fermentation in steel and its almost metallic flavor.

Describes a set of perceptions that seem to indicate a relatively young white wine fermented from ripe, but not overly so, grapes under cold fermentation conditions. Classic examples are made from Chardonnay grapes in the Chablis region of France. Wines from the Carneros region of the Napa Valley in California are sometimes so described as well. High acidity coupled with a tactile, mouth-filling sensation that has a cleanly "earthy" flavor characterize this type of wine.

Term for overall flavor. Used to suggest complete impression of the wine. Needs a modifier in order to mean something - (eg: "brawny" etc).

The style is distinctive and characteristic of the grape(s) used. Carries a connotation of briskness or jauntiness. Commonly used to describe an Australian or New Zealand wine.

Term often used for young reds which should be more aggressive. More lively than an easy wine with suggestions of good quality. The near synonym "amiable" is also sometimes employed but does not quite emphasize the extra connotation of "leanness" implied.

Refers to one of the four basic tastes detected by the sensory nerves of the human tongue. In the description of wine taste-flavor the term "sweet" is almost always used as an identifier denoting the presence of residual sugar and/or glycerin. Wine aromas require a descriptive term to identify the source of the perceived sensation - (eg: "ripe", "lush").