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

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.

The flavor impression the wine leaves after it is swallowed. Also referred to as the "finish" of a wine. Fine wines have a lingering finish, or aftertaste.

The smell of a wine, especially young wines.

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

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.

Somewhat hard, with restrained fruit and character.