Acidic (tart, sour): All wines contain some acids and young
wines are generally more acidic than older ones; however,
improperly balanced wines may taste acidic or sour because of an
abnormally high acid content. Aroma: The smell of a wine, often
used interchangeably with bouquet. The term is generally applied
to the fruit-based impressions of a young wine, while bouquet is
reserved for more aged wines. Astringent: The dry, puckering
effect on the inside of the mouth due to an overly tannic wine.
Balanced: A wine in which all its components (acidity, alcohol,
fruity quality, tannins, sugar, extract, and other
characteristics) are in harmony, and none masks the other.
Bitter: Harsh, unpleasant taste typically caused by an excess of
tannins in the wine. A negative trait with the exception of some
red Italian wines. Body: The weighty feeling in the mouth due to
the wines alcoholic content and its extracts. Wines are
considered light, medium, or full-bodied. Bouquet: The layers of
smells and odors in a wine. Bret