Acidity: the sour taste of wine, contributing to its freshness as well as to its long life.

Aftertaste: the taste left in the mouth after swallowing the wine.

Balanced: wine in which all its different components are harmoniously blended

Body: this term describes the behavior of wine in the mouth. A wine with body has rich components that leave an impression on the palate.

Bouquet or aging aroma: used for a wine that has aged and reached an aromatic complexity.

Bright: description of the appearance of a fresh white wine with satisfying acidity.

Flower aromas: these appear in fresh wines, mostly white. Most common flower aromas are: rose, jasmine, acacia, lemon blossoms, violet.

Fruity character: initially suggests youth. It is often used to describe the aromas of specific grapes.

Generous: highly graded wine, rich in flavor and aroma.

Nose: a general term used to describe the aromas of a wine.

Rich: wine with luxurious mouth feel.

Robust: wine with body and good structure

Round: wine with body and balanced taste. No taste overpowers another. . None is inferior or superior to another

Soft: red wine that doesn't have a disturbing tart or sour taste.

Tannins: substances included in the grape skin and seeds, responsible for the tart and rich taste of wines. As time passes and wine ages, they become softer and lose their aggressive tartness.

Terroir: a French term describing all the qualitative parameters of a vineyard: soil, subsoil, orientation, microclimate, grape varieties, cultivation techniques.

Velvet: soft wine that pleasantly caresses the palate.

Young: a wine that hasn't reached maturity yet and so does not yet offer its maximum potential.