Aeration

This is the process of exposing wine to air to make the wine become softer and more appealing.  This can be achieved at the winery as well as simply swirling it in your glass.

Appearance

Visually, look for a wine of clarity and color.

Aroma

Balance

Bouquet

A wine that possesses a fine breed is one that is delicious due to the wonderful balance of grapes, soil and winemaking skill.

This visual term refers to a wine that is completely clear with no cloudiness in the glass.

A term that refers to sparkling wine and champagne, brut indicates the slightest, if any at all, residual sugar.  Some may call it "bone dry."

This is the opposite of "brilliant." On occasion, a wine that has not gone through the fining and filtering process can be a little cloudy and quite flavorful.

Regarding aging, the most important fact is that white wines become darker with age, and red wines lighter.

To describe a wine in this manner means that you are able to detect many nuances in the nose and mouth that deems the wine a great one.

This French term is translated as "half-sweet."  Often, a wine such as this is used as a dessert offering.

The more depth a wine has, the more concentration and intensity it will show in both the nose and mouth.

This term is relegated to only the very best wines.  It implies that the balance is near perfect in a more delicate way.

The complex impression originating in the mouth as the wine is swirled across the palate. An educated taster will be able to identify a wine by remembered flavors.

When a clear grape spirit is added to a wine then the bottling is called fortified.  Approximately 20 percent of wines such as Port, Sherry and Madeira fall into this category.

All grapes have a natural degree of fruitiness and they vary widely. Typically, a younger wine will show more fruity qualities to the mouth and nose than older ones.

This is a term referring to the lingering parts of the wine that drip back into the wine glass after a sip is taken.  The size of these legs has absolutely no bearing on the quality of the wine.

Possessing a light-bodied quality is neither good nor bad, depending on the varietal. If a wine is generally a heavier one, then calling it light-bodied would imply that it does not live up to its natural integrity.

This is how a wine lays on the palate. It is perfectly acceptable to refer to this phenomenon as silky, smooth, rough or other such tactile impressions.

One must use this term with great care because it indicates that the subject is worthy of such.  Describing a noble wine is the ultimate accolade and implies that it possesses great balance and breed.

When referring to the smell of a wine, its nose describes both the smell of the grape as well as the bouquet achieved through its aging.

Oaky

A little goes a long way with oak.  Some wines benefit greatly by oak aging, and flavors of toast and vanilla can be detected easily. Too much oak can mask the natural tendencies of a wine, thus it is "overly-oaked."

This describes the way that a wine moves on the palate. Since solutions containing sugar and alcohol are more viscose, sweet wines and those with higher alcohol are also more viscose.

Grassy. Most Sauvignon Blanc wines have some degree of grassiness. The term refers to a wide range of descriptions from freshly cut grass to hay. Once again, a little is nice and a lot can indicate an under-ripe wine.

Herbaceous. Here is another example that is a positive for some and a negative for others. Herbal notes can be found in both reds and whites. Inexperienced tasters often mistake this term for the negative one of "vegetal."

Raisiny. As a red wine descriptor, a little of this is quite a good sign that the grapes were picked at the height of ripeness. If the smell is too dominate, then the grapes were probably picked too late and the freshness of the wine can never return.

Vanilla. When you smell this, rest assured that oak in involved. Vanilla is also prevalent in other spirits that see barrel aging in the production process.

Yeasty. A term best understood in Champagne, yeasty Champagne would have wonderful scents of bread dough. This aroma is a result of the extended time that the juice remains in contact with the skins and pulp (lees).

Flowery. Often used by an experienced taster, this term represents the initial first impression that the wine should be attractive. Both whites and reds show flowery scents, often of violets, lilacs, jasmine and lavender.

Jammy. Mostly used to describe red wines, a jammy wine will taste like a jar of jam and usually is a wine that lingers on the palate with a rich concentration of berried fruit.

Gunflint.  This is that mineral-based smell that is detected in many very dry wines generally produced in Europe. The wines that show this quality are usually more of a bracing and refreshing breed.

Smokey. A characteristic that is present in both red and white wines, this is easily obtained from the oak barrels in which the wine is aged. Some wines have it naturally, like Sauvignon Banc from the Loire Valley in France. 

Violets. Violets, an important scent, almost always indicate a well-made wine. Its high-pitched, easily recognized traits are used to best describe Burgundies and distinctive Pinot Noir based wines.

Acetic.  This refers to wine that has turned sour and cannot be redeemed. The most commonly used synonym is vinegary.

Closed-in. This occurs when a wine is either too young or going through an awkward phase in the aging process. The potential scents that the experienced professional is accustomed to noting are simply not there. The customary remedy is to expose more air throughout a longer period in hopes that the bottling will eventually show its best traits.

Green. This is used to describe a wine that is simply not ready to drink - it may correct itself in time or it may not.

Hot. This references an unbalance wine in which the alcohol overpowers the fruit and acid. The unpleasant smell is detected in the back of the mouth where the nasal passages connect. A hot scent typically will not dissipate in the glass.

Mold (also referred to as "moussy or musty"). This term describes an off-putting odor that originates either from rotten staves of a barrel or from wet grapes that were harvested inappropriately. Moldy conditions exist naturally in the wine cellar during production, so wineries pay special attention to this potential problem. Not all bottles escape the wrath of mold, however.

Oxidized. When a wine has been exposed to too much air, it becomes oxidized. Just like a piece of half-eaten fruit, wine will turn brown and become undrinkable. Once a wine is oxidized there is little that can be done. Once this happens, cut your losses, say the last rites and open another bottle.

Tired. Like all of us, a wine that is showing signs of age is tired. It is becoming oxidize and lacks the fruit and freshness that one would expect from a particular bottling.

Alcoholic. Hot, harsh and rough are all impressions that one would receive if a wine to too alcoholic.  This condition is achieved when a wine of little fruit and acid is produced in an unbalanced, finished product. Thus, all you smell is the alcohol.

Corked. This undesirable quality occurs when a bacteria within the cork comes in minute contact with a residual chemical used to clean the bottles and corks. The smell if offensive and reminds one of wet cardboard. It can happen to cheap and expensive wines alike, but do not worry because it cannot make a person sick (unless you paid an arm and a leg for it.)

Maderized. This word is derived from the wine Madeira. Exposing it to extended periods of oxidation and heat produces it. Although this condition is fine for Madeira, normal table wines do not like too much air or warmth and will become insipid.

Off Odors. Any smells that create a negative sensory image are off odors. Poorly made wine or juice stored improperly can emit unpleasant smells. Tasters with a vivid imagination and sense of humor usually come forward with the most disgusting descriptions, such as, "This wine smells like sauerkraut."

Rotten egg. For some reason, a wine can take on the smell of hydrogen sulfide, then even amateur tasters can detect this "off odor." Once again, rid yourself of this bottle as quickly as you can in fear that it will ruin your wine appreciation forever.

Stemmy. This is a green odor that arises when the vintage and/or wine is not ripe. It is similar to grassy, but stemmy is a worst case scenario.

Vegetal. Everything from freshly mowed grass to vegetable soup has been used to describe wines that simply lack the proper amount of fruit. When it occurs with red wines, it is especially noticeable.

Chewy.  Full-bodied and viscous, a chewy wine feels chunky in the mouth. Certain red wines grown in generally warmer climates seem to develop this trait.

Earthy.  This word is used to describe some wine's properties that remind one of mushroom, moss, truffles and forest scents. The flavors are usually rustic but pleasantly thought provoking.

Finish.  This is a key component to wine appreciation. How a wine lingers on the palate after consumption will determine one's opinion will determine one's opinion of the bottling. Some finishes can be offensive, but it is usually detected by noting a flow from your initial impression.

Long.  A wine's finish should be long which means that it lingers in a pleasant way. This concept is particularly important in red wines.  Some white wines have a shorter finish because they are meant to cleanse and refresh, but this is not the case with reds.

Peachy.  The term refers to friendly little wines that exhibit a ripened peach quality. Many white wines such as Chenin Blanc, Muscat and Riesling naturally impart this taste. The wines are rarely on the dry side.

Raspberry. Here is yet another fruit that is quite easy to recognize. It is predominantly found in Cabernet and Merlot bottlings. Unlike other fruit compounds, most tasters rarely complain that there are too many raspberry undertones. It is universally enjoyed.

Smooth. Although a wine could be smooth on the palate, this term, in its best light, would refer to how it finishes. It is one thing to have a lingering finish but yet an even better one to have a lingering and smooth finish.

Dry.  A wine that is produced with 0.2 percent residual grape sugar or less is usually termed dry. Although this is the opposite of sweet, some wines like Rieslings are made dry yet taste sweet.

Elegant.  The high quality of a wine that is sublime can best be used to define elegance. It is a wine that is gentle for the type of grape varietal that is used. Often, great winemaking care has been achieved because wine just is not conceived elegantly.

Full-bodied.  Generally speaking, the more alcohol in the wine affects how much body the wine appears to have. This is only an indicator that the juice feels heavier on the palate and fills the mouth with added flavor.

Mature. A mature wine is one in which all the components have, throughout a period of time, combined harmoniously.  If the wine is balanced in its youth, then it has the chance to achieve a crowning moment and be enjoyed once it is fully matured.

Peppery.  This, in a positive light, refers to primarily the cracked, peppercorn flavors found globally. Syrah and Shiraz grapes seem to exude these qualities. A peppery wine that is made well can add another dimension to the dining table.

Sappy. This is another means of describing the lingering appeal of a very viscous offering. If a young wine seems too sappy, the it may be out of balance and not have enough acid in the blend.

Vigorous. When a wine appears to be young at heart and shows much to be desired in the glass, then it makes tasting that much more fun. If the second sip provides more layers that the first, you are experiencing a vigorous wine.

Baked. This term is used to describe the overly oxidized properties of a wine's smell and particularly the taste. Too much exposure to heat and/or oxygen causes this effect.

Briary.  This term is used to explain an offering that is not round and smooth. Thus, its mouth-feel appears to have come from a briar patch.

Coarse.  A coarse wine would appear to be crudely made. No smoothness or softness is present.

Dumb.  Some wines, inexplicably, go through a phase in their bottle-aging development that offers neither soft fruit nor lively youthfulness.  With red wines, patience can reward the collector if the wine is well made.

Flat.  An uninteresting and dull wine is a flat one.  Typically, it is merely a function of low acidity.

Metallic.  Few wines have enough metals in them to affect taste, but the nuance is definitely there.  In whites, it is caused by low alcohol and high acid.  In reds, it is a result of astringency.

Rough.  This is similar to a coarse description but will usually correct itself with age if it is red wine, and then it will round out its edges.

Tannic.  This indicates that a wine has too  much "puckery" tannin for it to be pleasant.  White wines have no skin contact and no tannic impressions.

Vinegary.  This major fault in wine occurs when there is considerable acetic acid.  The wine will smell harsh and tastes even worse.

Bitter.  Caused by crushing grapes with a careless batch of seeds and stems, a wine can tasted bitter. The other culprit could be the bottling of unripe grapes with unripe tannin.

Cloying.  An unpleasant sensation of overly sweet wine that seems to stick to the roof of your mouth would define a cloying wine. Just because a wine is a dessert wine does not mean that it should be syrup.

Dirty.  This negative description implies a flaw in the winemaking. The wine will have undefined off-putting flavors that simply make one feel that there is just something wrong.

Fat.  This word could also be used as flabby, and it occurs when a wine is overly rich and saturated with not enough acid to balance it and add complexity.

Nutty.  When used to describe a fortified wine, this word is quite positive.  However, when applied to table wines, it is a result of the wine being baked, cooked or burnt.

Spritzy.  Only in sparkling wines would you want your offering to be spritzy. In still wines, this is caused by allowing a little carbon dioxide to remain trapped in the juice during bottling.

Thin.  A "watered-down" wine is thin. This takes place when a wine is low in both alcohol and fruit and was probably produced with the yields (amount of wine produced in a vintage) being too high.

Volatile Acidity.  Because of mistakes in the winemaking process, fermentation bacteria cause too much acetic acid to be created and makes the wine unbearably "vinegary."