1. Aroma or bouquet: The smell of a wine, bouquet applies particularly to the aroma of older wines.
2. Body: The apparent weight of a wine in your mouth (light, medium, or full)
3. Crisp: A wine with refreshing acidity
4. Dry: Not sweet
5. Finish: The impression a wine leaves as you swallow it
6. Flavor intensity: How strong or weak a wine's flavors are
7. Fruity: A wine whose aromas and flavors suggest fruit; may not necessarily imply sweetness
8. Oaky: A wine that has oak flavors (smoky, toasty)
9. Soft: A wine that has a smooth rather than crisp mouth feel
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.
11. Texture: When we talk about the texture of a wine, we are essentially describing the mouth feel or tactile sensation on the palate.
12. Undertone: an underlying quality or feeling. This is used when one of the flavors is subtle or faint.
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