Acidity: How tart a wine is (or isn't). Includes crisp and bright
Aeration: Exposing wine to oxygen to let it "breathe" and mix with air to open up the wine's aromas.
Blend: Wine from more than one grape variety.
Body: How heavy or full wine feels in the mouth. (light - full)
Earthy: Smell/taste related to the earth (eg. soil, forest) Description for red wines
Fermentation: When yeast turns grape sugars into alcohol.
Finish: How long a wine's flavor lingers in your mouth after swallowing. (short or long)
Fruity: Notes of fruit (eg. plums, berries) Description for red wines
Minerality: Taste related to stones. Description for white wines.
Oaked: Matured in oak barrels/oak chips. Notes of vanilla, cloves, butter, or caramel.
Oxidation: When wine is over-aerated, it loses color and flavor.
Sediment: Particles that settle in the bottom of a bottle of wine. Tastes gross but, it’s a sign of a minimally processed wine.
Tannins: Bitter compounds in the skin and seeds of grapes that give that dry mouth feel. Red wines are more tannic than white.
Varietal: A single variety of grape.
Vintage: Made from grapes that were produced in a single year. Nonvintage wine is from grapes harvested over two or more years.