Chianti and Merlot are two that come to mind. Many Chardonnays are buttery, and a buttery flavor is enhanced if the wine has gone through malolactic fermentation. It's a great smell in Bordeaux. The fungus that grows on cork sometimes turns a wine into a damp-cardboard tasting liquid. I've had slightly corked wines that were still drinkable, but in general, if it smells like damp cardboard, send it back.
Many whites are crisp.
This is one that amuses wine beginners. A dry wine is usually great with food. I like this term far more than 'aftertaste'. It's the flavor that's stuck in your mouth after you finish drinking the wine. It can be short, in that it vanishes right away, or it can be long, if it lingers in your mouth for a while.