ACID/ACIDITY:

Usually used to describe dry white wines. Acid gives wine a crisp taste.

BODY:

Describes the weight or texture of wine. Can be heavy or light.

BOQUET:

Used to describe the smell of wine.

COMPLEX/COMPLEXITY:

This means the wine has a variety of smells and tastes.

EARTHY:

When a wine tastes of earth, dirt, trees, etc.. (I know it sounds gross, but it is a positive thing, just hard to put into words)

FINISH:

The flavors and tastes that linger in the mouth after tasting. A finish that lasts is the mark of a good wine.

FRUITY:

The flavor of fruit in wine. Some white wines such as Gewertztraminer (say it 3 times fast!) can taste of pears, while a Blush or White Zinfandel can taste of strawberries and peaches.

LACTIC ACID:

One of the acids found in grapes, gives wine a milky, buttery flavor.

LEGS:

The drips of wine on the inside of the glass that flow down after swirling the wine. The more legs, the more the alcohol content is.

OAK/OAKY:

The taste of the oak barrels the wine was fermented in that lingers in the wine. The longer the wine was barreled, the more oaky the taste.

Tannins (naturally occurring phenolic compounds in grapes), give red wine a dry, firm taste.