Aroma - The fragrance of fresh fruit directly

related to the variety of grape used to make the

wine.

Bouquet - The odors that develop in wine after

the finish of the fermentation are designated

bouquet

The appearance of wine is judged

upon whether or not the wine Seems clear, free of

sediment or suspended material.

A normal characteristic of some

young wines, usually caused by an excess of

tannin. Usually lessens with age. lt has a

puckering effect on the mouth.

The proper proportion of sugar and

acidity as well as the other principal constituents

of wine.

The consistency, thickness or substance

of a wine. A full-bodied wine should be sipped.

A wine breathes or oxidizes when it

comes in contact wit air. In general, red wines

need more airing than whites, and young red,

with high tannin content, require most of all.

Wines containing large amounts of

colloidal material or of suspended particles.

This much-abused word means

nothing more than lacking in sweetness. The

degree of dryness is determined by the

proportion of total grape sugar converted to

alcohol.

A science that deals with wine

and wine making.

A broad term that covers the

whole process of turning grapes into wine. It

includes fermentation, clarification and aging.

The science of wine making.

The cultivation of the vine; also

the science of grape production.

Pleasingly strong in flavor, bouquet,

and/or taste.

Term for wine made wholly or

predominantly from the grape variety named on

the label. For example, Pinot Noir, Chardonnay,

Cabernet Sauvignon.

Vitis Vinifera vs

Vitis Lambrusca

Table wine (still wines)

Sparkiling Wines

Fortified Wines ( Brandy added)

Sweetness - tip of tounge

Sourness - side of tounge

Saltiness - middle area

Bitterness - Back of tounge

Umami(savory) - middle