How do you describe a feast for the senses?
To help, here are some words for your own sensory wine tasting:

ACETIC
Vinegary taste or smell that develops when a wine is overexposed to air.

ACID
Acid contributes to the crispness and longevity of wine, particularly white wine. A wine that has too much acidity will taste sharp.

ACIDITY
All wines naturally contain acids, which should be in proper balance with fruit and other components. Sufficient acidity gives liveliness and crispness and is critical for wines to age.

AFTERTASTE
The flavor that stays in the mouth after swallowing wine. Also known as a wine's finish, this flavor can be buttery, oaky, spicy, tart, or bitter.

APÉRITIF
A French word that describes an alcoholic beverage served before dinner. Traditional French examples include kir (a mixture of white wine and crème de cassis), Lillet, and vermouth both sweet and dry.

AROMA
The smell of a wine, especially young wines.

AROMATIC
A term for wines with pronounced aroma, particularly those redolent of herbs or spices.

ASTRINGENT
The "puckerish" quality of high tannin content, which has the effect of drying out the mouth. Many young red wines are astringent because of tannin.

AUSTERE
Somewhat hard, with restrained fruit and character.

BACCHUS
Another name for Dionysus, the Greek and Roman god of wine.

BITTERNESS
Bitterness in wine may be due to a grape variety, an extremely dry climate during the growing season, or poor wine making. Bitterness comes from excess tannin.

BODY
Generally used to describe the "weight" of a wine in the mouth. Wines can be categorized as light-, medium-, or full-bodied. A Cabernet Sauvignon is an example of a full-bodied wine; a Sauvignon Blanc is a light- or medium-bodied wine.

BALANCE
Harmony among the wine's components -- fruit, acidity, tannins, alcohol; a well-balanced wine possesses the various elements in proper proportion to one another.

BIG (fat)
Powerful in aroma and flavor; full-bodied.

BITTER
Usually considered a fault in but characteristic of such wines as Amarone and certain other Italian reds.

BODY
The weight and texture of a wine; it may be light-bodied or full-bodied. Often refers to alcohol content.

BOTRYTIS CINEREA
A mold that attacks certain grapes, producing honeyed sweet wines like Sauternes and late-harvest Rieslings.

BOUQUET
A French term for the aroma of a wine. Often the first indicator of a wine's quality during wine tasting. Aromas may include fruit, spice, and other smells associated with a particular grape variety, region, or condition of the wine. The bouquet of a Merlot, for example, will often contain aromas of raspberry and cassis (black currant).

BREATHING
Allowing a wine to mix with the air. Aeration occurs by pouring the wine into a larger container, such as a decanter or large wineglass. Breathing can be beneficial for many red wines and also for some young white wines. Chemically, breathing enables oxygen to mix with the wine, which hastens the aging process. If a wine stands open for more than 12 hours, it will begin to turn to vinegar as the oxygen continues to work. Whether to let a wine breathe before serving depends on the wine. Contrary to popular belief, it is not always beneficial to let older wines breathe prior to drinking, as this can cause them to "turn" - or go bad - before dinner is over.

BREED
Similar to good bloodlines and handling, as in racehorses; the result of soil, grapes and vinification techniques that combine to produce depth and distinctive character in a wine.

BRIX
Term used to measure the sugar content of grapes, grape juice (must) or wine. Grapes are generally harvested at 20 to 25 Brix, resulting in alcohol after fermentation of 11.5 to 14 percent.

BRUT
A French term meaning "raw"; describes champagne or other sparkling wines around the world that are very dry, containing no more than 1.5% residual sugar.

BUTTERY
Descriptor for rich flavor and smoothness of texture, somewhat akin to the oiliness and flavor of butter. More often refers to oak-aged white wines than reds; many Chardonnays and white Burgundies are said to have buttery aromas and flavors.

CAVA
A popular Spanish sparkling wine. The word originated in Catalonia, where it means "cellar." Cava is produced by the méthode champenoise, the traditional French method of bottle-fermenting champagne.

CHEWY
Wines with unusual thickness of texture or tannins that one almost "chews" before swallowing.

CLEAN
Fresh, with no discernible defects; refers to aroma, appearance and flavor.

CLOSED
Young, undeveloped wines that do not readily reveal their character are said to be closed. Typical of young Bordeaux or Cabernet Sauvignon, as well as other big red wines.

CLOYING
Overly sweet, and lacking the correct amount of acidity to give the wine balance.

COARSE
Rude or harsh in flavor; clumsy or crude.

COLOR
White, red, and rosé, each of which has its own spectrum from light to dark. It is the skins of the grapes that give a wine its color. During the wine-making process, the longer the juice is in contact with the skins, the more color will be imparted to the wine. A pink or rosé wine is made from red grapes but is only allowed brief contact with the skins.

COMPLETE
Mature, with good follow-through on the palate, satisfying mouth-feel and firm aftertaste.

COMPLEX
Multifaceted aroma and/or flavor. Most wines considered great exhibit a combination of flavor and aroma elements.

COOKED
Heavy, pruney flavor; also said of wines from very hot growing regions or wines that are overripe.

CORKED,CORKEY
Smelling of cork rather than wine; due to a faulty cork.

CORKSCREW
A device used for removing the cork from glass bottles.

CRISP
A wine with a lively acidity level. A French Chablis, a Sancerre, or a light California Sauvignon Blanc will have the characteristics of a crisp, refreshing wine.

DECANT
To pour wine from its bottle into a larger container (i.e., a decanter) for the purpose of leaving any accumulated sediment behind. Decanting also lets a wine breathe.

DEEP
Having layers of persistent flavor that gradually unfold with aeration.

DELICATE
Light fragrance, flavor, and body.

DEVELOPED

DISTINCTIVE
Elegant, refined character that sets the wine apart on its own. Mature. A well-developed wine is more drinkable than an undeveloped one.

DRY
Wines are usually noted as dry or sweet, with variations in between. Dryness is a function of the residual sugar in the finished wine - the drier the wine, the less sugar it contains. Most table wines are dry. A French Chablis is less dry than most California Chardonnays, but both are considered to be dry.

DULL
Lacking liveliness and proper acidity; uninteresting.

DUMB
Not revealing flavor or aroma; closed; typical of wines that are too young or too cold.

EARTHY
Redolent of damp soil or mushrooms. Often a good thing.

ELEGANT
Refined character, distinguished quality, stylish, not heavy.

EXTRA DRY
A term used on Champagne labels to indicate not-quite-dry; not as dry as Brut.

FAT
Rich, high in fruit, low in acid.

FEMININE
Delicate, silky. Don't even think of using this unless you're French.

FERMENTATION
The transformation of sugar into alcohol and carbon dioxide gas by the action of yeast. The primary chemical process in wine making.

FINE
Distinguished.

FINESSE
Distinctive balance; fineness; elegance and flair.

FINISH
Aftertaste, or final impression the wine leaves; it can have a long finish or a short one (not desirable).

FIRM
Taut balance of elements; tightly knit structure; also distinct flavor.
FLABBY
Egregiously low in acid.

FLAT
Dull, lacking in liveliness; wine without sufficient acid.

FLAVOR
How the wine tastes.

FLESHY
Fatness of fruit; big, ripe.

FLINTY
A "flinty" wine is said to recall gunflint. Wines from the Chablis and Sancerre appellations in France have always been associated with a flinty smell and taste due to the calcareous soil. Flinty wines are usually dry and austere.

FLOWERY
Aroma suggestive of flowers.

FORWARD
Developed ahead of its peers; also, when the fruit is prominent, it is said to be forward.

FOXY
The "grapey" flavors of wines made from native American grapes, Vitis labrusca.

FRUITY
Aroma and/or flavor of grapes; most common to young, light wines but refers also to such fruit flavors in wine as apple, black currant, cherry, citrus, pear, peach, raspberry, or strawberry; descriptive of wines in which the fruit is dominant.

FULL BODIED
Full proportion of flavor and alcohol; big, fat.

GRASSY
A herbaceous character usually found in Sauvignon Blanc.

GREEN
A wine made from unripe grapes that is tart and lacking fruit flavor.

GRIP
Firmness of flavor and structure.

HARD
Stiff, with pronounced tannins; undeveloped.

HARMONIOUS
All elements -- fruit, acid, tannin -- in perfect balance.

HARSH
Rough, biting character from excessive tannin or acid.

HEADY
High in alcohol, very full-bodied.

HERBACEOUS
Describes a wine that smells or tastes grassy or green. Often a characteristic of wines made from Sauvignon Blanc and Sémillon grapes. Can also be found in very young wines that will change flavor as they age. Primarily a function of the grape variety, not soil or climate.

HERBY
Reminiscent of herbs, such as mint, sage, thyme, or of eucalyptus.

HONEST
Without flaws, typical and straightforward, simple but not great.

HONEYED
Smell or taste reminiscent of honey, characteristic of late-harvest wines affected by "noble rot" (Botrytis cinerea).

INTRICATE
Interweaving of subtle complexities of aroma and flavor.

JAMMY
An intensely concentrated jamlike flavor and aroma.

KOSHER WINE
Wine that is produced under strict rabbinical supervision with requirements that differ from country to country.

LATE HARVEST
Wines made from grapes that are picked very ripe and affected by Botrytis cinerea (noble rot). Late harvest wines are very sweet and are usually served as dessert wines.

LEAN
The opposite of fat: generally low in fruit and high in acid.

LEES
An English term used for the sediment that settles at the bottom of tanks and vats after the fermentation process. It is made up of grape seeds, pulp, stems, and skins, and is not transferred when the wine is moved to a different container.

LEGS
The viscous rivulets that run down the side of the glass after swirling or sipping, a mingling of glycerin and alcohol.

LENGTH
Lingering aftertaste.

LIGHT
Refers to wines light in alcohol but also to texture and weight, how the wine feels in the mouth. Lightness is appropriate in some wines, a defect in others.

LIVELY
Crisp, fresh, having vitality.

LONG
Fine wines should have a long finish, or aftertaste; see Length.

LUSCIOUS
Rich, opulent, and smooth; most often said of sweet wines but also intensely fruity ones.

MADERIZED
Wine that has oxidized; has brown or amber color and stale odor.

MATURE
Fully developed, ready to drink.

MEATY
A wine with chewy, fleshy fruit; sturdy and firm in structure.

MELLOW
Smooth and soft, with no harshness.

MÉTHODE CHAMPENOISE
French term for the method used to make champagne, which is fermented in the bottle. French champagnes and many other sparkling wines are produced using this traditional French technique. The monk Dom Pérignon is credited with inventing this method.

MICROCLIMATE
The climate within a small, defined area. Can dramatically affect the character of the wine produced there.

MOLDY
Wines with the smell of mold or rot, usually from grapes affected by rot or from old moldy casks used for aging.

MUSCULAR
Vigorous fruit, powerful body and flavor; robust.

MUST
The mixture of grape juice or crushed grapes that is fermented into wine.

NOBLE
Great; of perfect balance and harmonious expression. The so-called "noble" grapes are those that produce the world's finest wines: Cabernet Sauvignon, Merlot, Chardonnay, Sauvignon Blanc, Semillon and Riesling (some would also include Syrah, Nebbiolo and Sangiovese).

NOSE
A term used by wine enthusiasts to describe the smell of a wine.

NUTTY
Nutlike aromas that develop in certain wines, such as sherries or old white wines.

OAK, OAKEY
Aroma and flavor that derive from aging in oak casks or barrels. Characterized by smokiness, vanilla, clove or other spices. Should not be overly pronounced.

OFF DRY
Not quite dry, a perception of sweetness too faint to call the wine sweet.

OFF FLAVORS (also off-aromas or off-nose)
Not quite right; flavors or odors that are not correct for a particular type of wine; opposite of clean; defective.

OPEN
Revealing full character.

OXIDIZED
The smell of a wine that has been overexposed to air. White wines that are oxidized turn dark golden in color, lack freshness, and have a sherried nose and flavor. This is generally considered a flaw except in Sherries and Madeira.

PETILLANT
A light sparkle.

RICH
Full, opulent flavor, body and aroma.

RIPE
Mature, fully ripe fruit.

ROBUST
Full-bodied, powerful, heady

ROSÉ
A light pink wine, dry to sweet, made by removing the skins of red grapes early in the fermentation process or sometimes by mixing red and white wines. Also called "blush" wine.

ROUGH
Harsh edges, biting, unpleasant.

ROUND
Smooth and well-developed flavor, without angularity or rough edges.

SHARP
Biting acid or tannin.

SHORT
Refers to finish, or aftertaste, when it ends abruptly.

SILKY
Smooth, sinuous texture and finish.

SIMPLE
Opposite of complex; straightforward.

SMOKY
Aroma and flavor sometimes associated with oak aging.

SOFT
May refer to soft, gentle fruit in delicate wines, or to lack of acidity in wines without proper structure; used on a label occasionally to indicate low alcohol.

SOLID
Sound, well structured, firm.

SOUR
Sharply acidic or vinegary

SPARKLING
Wines with bubbles created by trapped carbon dioxide gas, either natural or injected.

SPICY
A broad range of flavors and aromas similar to clove, allspice, black pepper and other spices.

SPRITZY
Slight prickle of carbon dioxide, common to some very young wines; frizzante in Italy.

STEELY
Firmly structured; taut balance tending toward high acidity.

STIFF
Unyielding, closed; dumb.

STRONG
Robust, powerful, big.

STRUCTURE
The way a wine is built; its composition and proportions.

STUFFING
Big, flavorful, full-bodied wines are said to have "stuffing."

STURDY
Bold, vigorous flavor; full-bodied; robust.

SULPHUR
SO2 An anti-oxidant used in making most wines; the fermentation process creates minute natural amounts.

SUPPLE
Yielding in flavor; a wine that is readily accessible for current drinking.

SWEET
Usually indicates the presence of residual sugar, retained when grape sugar is not completely converted to alcohol. Even dry wines, however, may have an aroma of sweetness, the combination of intense fruit or ripeness. Considered a flaw if not properly balanced with acidity.

TANNIN
Tannins are a chemical component of wine that give it an astringent quality. They occur naturally in grapes, black tea, the bark of many trees, and some fruits. Tannins are a natural preservative critical to the wine aging process.

TART
Sharp; acceptable if not too acidic.

TARTAR
A harmless substance, tartaric acid, that occasionally precipitates as crystals in some white wines.

TEMPERATURE
Wines generally should be served at one of three temperatures:
40 degrees F. Take straight out of refrigerator and serve. Appropriate for most sparkling wines and light-bodied whites.
50 degrees F. Take out of the refrigerator 20 minutes before serving. Appropriate for many medium-bodied whites, most dessert wines (but not Port), and a few light-bodied reds.
65 degrees F. Room temperature is often higher than this. If needed, chill for 15 minutes. Appropriate for all but the lightest red wines, and for Port.

THICK
Dense and heavy in texture.

THIN
Lacking body and flavor.

TIRED
Past its peak of flavor development; old.

TOASTY
Like toasted bread. Develops when wine is aged on yeast lees (sediment) or is stored in oak barrels that have been charred inside. Most often associated with Chardonnay's and sparkling wines though frequently notable in reds as well.

TOUGH
Astringent or hard; wiry; tannic.

VANILLA
A scent imparted by aging in oak.

VARIETAL
A wine named for the principal grape from which it is made.

VELVETY
Smooth and rich in texture.

VIGOROUS
Firm, lively fruit, strong body; assertive flavor.

VINEGARY
Having the smell of vinegar; see also Acetic.

VINTAGE
A) One season's yield of grapes or wine from a vineyard or winery
B) a wine made from grapes grown in a single year.

VILATILE
Volatile Acidity (VA) Smells of acetic acid and/or ethyl acetate, quite
disagreeable when excessive though a tiny amount may enhance aromas.

WATERY
Thin, lacking in flavor.

WEAK
Lacking grip typical for the wine; without character

WEEDY
Aromas or flavors reminiscent of hay or grasses; not necessarily unpleasant unless exaggerated.

WEIGHTY
Strong, powerful, full-bodied, forceful.

WOODY
Excessive aromas of wood, common to wines aged overlong in cask or barrel.

YEASTY
A bready smell, sometimes detected in wines that have undergone secondary fermentation, such as Champagne; very appealing if not excessive.

YOUNG
In simple wines signifies youthful freshness; in finer wines, refers to immaturity, wines as yet undeveloped

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