Acidity:
Sharp crisp taste. An important constituent which contributes flavor and freshness to wine when it is in proper balance. Just as important is the fact that it is the acid that allows wines to stand up to fine-flavored foods.

Balance:
The Winemakers' art is to create a wine where no single element overpowers another. In a balanced wine, sugar, acid, tannin & alcohol work in harmony to create a subtlety and roundness.

Body:
The texture of the wine in your mouth. It is the combination of fruit, alcohol and an abundance of other elements. Some wines are intentionally full-bodied like Cabernet Sauvignon, while others are designed delicately, such as a Dry Riesling.

Bouquet:
All aromatic characteristics other than aroma. The total impression of the "nose" of the wine. The grape character together with aging and blending wine enhances subtle nuances of smell such as the apples or vanilla in a Chardonnay ... currant, cherry, plum or coffee in Cabernet Sauvignon, cinnamon, chocolate or spice in Chianti.

Finish:
The sensual impression that lingers after the wine is swallowed. Some wines finish crisp and clean while others have a long, rich aftertaste.

Oaky:
The term which describes the smell and/or taste of wines aged in small oak barrels. Delicate use of oak aging can add subtle complexity to full-bodied wines. This "toasty" or "buttery" quality can be found in all varietals aged in this way.

Residual Sugar:
The measure of natural grape sugar left in the wine after fermentation. Wines are often placed in 3 categories of sweetness: dry, medium-dry, sweet. A wine below 0.8% is considered dry.

Tannin:
A natural component of most wines, coming from the grapes themselves. Tannin is most easily recognized for it's "chewy" or astringent character (like asprin dissolving in your mouth) felt in full-bodied wines. Tannin helps robust red wines to age and develop complexity over time.

Varietal:
Wines produced from a single specific grape variety such as Chardonnay, Cabernet Sauvignon, Merlot, Zinfandel or Pinot Noir in sufficient percentages are called Varietal Wines. In the U.S. the percentage is 75. In France, the percentage must be 100.