Listed below are some of the words frequently encountered at wine tastings or in publications that cover the subject. Y A Acetic 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.
Fine wines have a lingering finish, or aftertaste.
The smell of a wine, especially young wines. Aromatic A term for wines with pronounced aroma, particularly those redolent of herbs or spices. Many young red wines are astringent because of tannin. Austere Somewhat hard, with restrained fruit and character. Bitter Usually considered a fault in but characteristic of such wines as Amarone and certain other Italian reds.