Aeration: Intentionally exposing oxygen to the wine in order to round or soften it.
Aroma: The scent of the grape, the smell of the wine. Often used to refer to single smells in the wine, mostly in young wines.
Astringent: A term used often to refer to the harshness in the taste of a wine, usually related to the bitterness and amount of tannins.
Balance: When all the components of the wine – acidity, alcohol, tannins, fruit – are mixed together to achieve a harmonious, well rounded wine.
Body: A term used to describe the sensation of the weight and fullness of the wine in ones mouth.
Bouquet: Used to refer to complex aromas in aged/ageing wines. Also used to describe the wine as a whole.
Closed: A term used to describe a wine that is underdeveloped, or too young to drink. Often the aromas and flavors are hard to determine.
Complex: A wine that shows numerous and a wide range of aromas and flavors.
Cork Taint/Corked: A term used to describe a flaw in the wine that often refers to unpleasant aromas of wet cardboard or musty basement.
Finish: The length of time that flavors and features of the wine are left in the mouth after a wine is swallowed.
Fruity/Jammy: A tasting term used to describe a wine that has apparent aromas and flavors of fresh fruit or jam.
Herbaceous: A wine that shows aromas of herbs (basil, oregano, rosemary).
Hot: A term used to describe a wine with high alcohol.
Nose: How a wine smells.