Acidity — the liveliness and crispness in wine that activates our salivary glands

Aroma — the smell of wine, especially young wine (different than “bouquet”)

Astringent — tasting term noting the harsh, bitter, and drying sensations in the mouth caused by high levels of tannin

Balance — a term for when the elements of wine – acids, sugars, tannins, and alcohol – come together in a harmonious way; also known as structure

Bitter — a taste sensation that is sensed on the back of the tongue and caused by tannins

Body — a tactile sensation describing the weight and fullness [light, medium, or full bodied] of wine in the mouth

Bouquet — a term that refers to the complex aromas in aged wines

Complex — a wine exhibiting numerous odors, nuances, and flavors

Finish  — the impression of textures and flavors lingering in the mouth after swallowing wine

Flavors — odors perceived in the mouth

Length — the amount of time that flavors persist in the mouth after swallowing wine; a lingering sensation

Mouth-feel — how a wine feels on the palate; it can be rough, smooth, velvety, or furry; also known as “texture”

Nose —  a tasting term describing the aromas and bouquets of a wine

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