Acids
Acids give wine tartness. Several acids are in the grape before fermentation, and others arise afterward. Acids often make a wine seem “crisp” or “refreshing.”

Appellation of Origin
You might see this phrase on a wine label. It denotes the place where most of the grapes used in the wine were grown. An appellation of origin can be the name of a country, state, county or geographic region. Federal regulations require that at least 75 percent of the grapes must be grown in the named appellation of origin.

Aroma
General descriptive term used for the smell of a wine…e.g. fruity,spicy,earthy

Astringency
The degree of astringency (how much a wine makes your mouth pucker) depends upon the amount of tannin a wine has absorbed from the skins and seeds of the grapes. A moderate amount of astringency is desirable-it creates a lovely flavor-in many red wine types.

Balance
A wine has balance when its elements are harmonious; when no one part dominates. Acid should balance against sweetness; fruit should balance against oak and tannin; alcohol balances against acid and flavor.

Body
The density or viscosity of wine: thin, light, medium, or full-bodied.  Body can be seen in how a wine clings to a glass when the wine is swirled.

Bouquet
Not to be confused with aroma of a wine, this refers to the scent a wine develops over time.