Aroma or bouquet: The smell of a wine; bouquet applies particularly to the aroma of older wines. Some aromas associated with wines include fruits, herbs flowers, earth, grass, tobacco butterscotch, toast, vanilla, mocha and chocolate.
Body: The apparent weight of a wine in your mouth, which is usually attributable principally to a wine's alcohol. You can classify a wine as light-bodied, medium-bodied or full-bodied.
Crisp: A wine with refreshing acidity. Acidity is more of a taste factor in white wines than in reds. White wines with a high amount of acidity feel crisp.
Dry: In "winespeak", dry is the opposite of sweet. You can classify thew wine you're tasting as either dry, off-dry (in other words somewhat sweet or semi-sweet) or sweet.
Finish: The impression a wine leaves in the back of your mouth and in your throat as you swallow if (an aftertaste) In a good wine, you can still perceive the wine's flavor, such as fruitiness or spiciness, at that point.
Flavor intensity: How strong or weak a wine's flavors are. Flavor intensity is a major factor in pairing wine with food and it also helps determine how much you like a wine.
Oaky: a wine that has oak flavors (smoky, toasty), often resulting from storage in oak barrels either during or after fermentation.
Soft: A wine that has a smooth rather than crisp "mouthfeel". Soft wines typically have a low amount of acidity.
Tannic: a red wine that is firm and leaves the mouth feeling dry. Tannin's can taste bitter, but some tannin's in wines are less bitter than others. Depending on the amount and nature of its tannin, you can describe a red wine as astringent, firm, or soft.
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