| Acidity:
|
Describes a tart or
sour taste in the mouth when total acidity of the wine is high.
"Tart" and "twangy" are two descriptors for
acidity. |
| Aftertaste: |
The taste or flavours
that linger in the mouth after the wine is tasted, spit or swallowed.
May be "harsh," "hot," "soft," "lingering,"
"short," "smooth," or nonexistent. See also
'Finish.' |
| Aroma: |
Usually refers to the
particular smell of the grape variety, i.e., "appley,"
"raisiny," "fresh" or "tired." |
| Body: |
The weight of wine
in your mouth; commonly expressed as full-bodied, medium-bodied
or medium-weight, or light-bodied. |
| Bouquet: |
A tasting term used
to describe the smell of the wine as it matures in the bottle. |
| Finish: |
The taste that remains
in the mouth after swallowing. A long finish indicates a wine of
good quality. |
| Legs:
|
The viscous droplets
that form and ease down the sides of the glass when the wine is
swirled. |
| Length: |
The amount of time
the sensations of taste and aroma persist after swallowing. |
| Mouthfeel: |
How a wine feels in
the mouth and against the tongue. |
| Nose: |
See 'Aroma' |
| Palate: |
The feel and taste
of wine in the mouth. |
| Quaffer: |
A wine to drink (not
sip). |
