Acidity: An aspect of the taste of wine derived from the fruit's acid. The right acidity gives the wine a desirable tartness or sharpness (a "crisp" taste); less acid wines have a smoother taste. Excess acidity can provide a sour taste. [Top]

Aroma: The part of the wine's odor that is a product of the type of grape and the fermentation process. Aroma is a result of raw materials and processing up to the time the wine is bottled. See bouquet. [Top]

Body: An aspect of the taste of the wine that describes how heavy it feels on the palate. Heavier wines are described as full-bodied: other designations include light and medium-bodied. [Top]

Bouquet: A contribution to the wine's odor that develops after the product is bottled: may develop as the wine ages in the bottle. See aroma. [Top]

Color: Wines may be various shades of red (including pink or "blush"), white or amber. [Top]

Dryness: The dryness or sweetness of a wine is determined by the balance between its residual sugar and acidity. Typical designations are sweet, medium-dry and dry. [Top]

Flavor: A characteristic of a wine that relates its taste to a non-wine flavor. Examples include apple, cherry, raspberry, etc. [Top]

Generic: These wines are made from a mixture of grape types with no dominating type and are given general names like Chablis or Burgundy. [Top]

Sweetness: See dryness. [Top]

Tannin: Components of a wine that result in a dry taste in the mouth. Excessive tannins may provide a dry, bitter aftertaste. [Top]

Varietal: A varietal wine is made from a required percentage (often 75% or higher) of one type of grape and is named for that predominating grape type. [Top]