ACIDITY: The presences of natural fruit acids that lend a tart, crisp taste to the wine.
AROMA: Smells in wine that originates from the grape.
BOUQUET: Smells from winemaking, aging and bottle age.
BUTTERY: Rich, creamy flavor associated with barrel fermentation.
CHEWY: Wine that has a very deep, textured and mouth-filling sensation.
CORKED: Wine that has been tainted with moldy smells or other obvious flaws from a bad cork. DRY: No sugar or sweetness remaining and a fruity wine can be dry.
EARTHY: Flavors and aromas of mushroom, soil and mineral.
FIRM: Texture and structure of a young, tannic red.
LEGS: Teardrop impressions of alcohol weightiness that are visible on the inside edges of a wine glass.
MALOLACTIC: Conversion of hard, malic acid, which is green apple flavors, in wine to soft, lactic acid, like rich butter flavors.
TANNIN: A drying, astringent sensation on the palate that is generally associated with heavier red wines.
TERROIR: French word reflecting the expression of soil, topography and climate in a wine.
VELVETY: Smooth-textured with deep, rich aromas and flavors.
VINTAGE: Year that grapes were harvested and fermented to make a wine.
Also...we have been doing quite a bit with oak alternatives and here is a quick list of some of the oak attributes to wine:
Vanillin, Caramel, Maple, Creme Brulee, Cinnamon & Chocolate just to name a few. Understanding that these flavors are derived from the barrels with certain toast levels, not the grapes.