1. Aroma or bouquet: The smell of a wine, bouquet applies particularly to the aroma of older wines. (Bau wain, bouquet biasanya terkhas pada wain lama. )
2. Body: The apparent weight of a wine in your mouth (light, medium, or full) (beban wain yang ketara di dalam mulut - ringan, sedang, atau penuh)
3. Crisp: A wine with refreshing acidity (Wain dengan keasaman yang segar)
4. Dry: Not sweet (Tidak manis)
5. Finish: The impression a wine leaves as you swallow it (Kesan daripada wain yang tertinggal selepas ditelan)
6. Flavor intensity: How strong or weak a wine's flavors are (Kuat - lemahnya rasa wain)
7. Fruity: A wine whose aromas and flavors suggest fruit; may not necessarily imply sweetness (Wain dengan bau dan rasa semacam buah; tapi tidak terlampau manis)
8. Oaky: A wine that has oak flavors (smoky, toasty) (Wain yang mempunyai rasa oak - rasa asap dan bakaran)
9. Soft: A wine that has a smooth rather than crisp mouth feel (Wain dengan rasa yang lembut daripada 'crisp'. )
10. Tannin: A red wine that is firm and leaves the mouth feeling dry. As a characteristic of wine, tannin adds both bitterness and astringency as well as complexity. (Wain merah yang tegas dan membuat mulut terasa kering. Sebagai sifat daripada wain, 'tannin' menambah antara rasa pahit dan segar yang kompleks. )
11. Texture: When we talk about the texture of a wine, we are essentially describing the mouth feel or tactile sensation on the palate. (Ketika kita bercakap mengenai 'texture' daripada wain, kita pada dasarnya menjelaskan tentang rasa di mulut atau sensasi sentuhan pada lelangit. )
12. Undertone: an underlying quality or feeling. This is used when one of the flavors is subtle or faint. (Kualiti atau perasaan yang tersirat. Istilah ini biasa digunakan ketika rasanya tidak terlalu ketara. )
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