Gives life and freshness. To the layman meaning “ too sharp”. But various acid are vital to the quality and preservation of wine.Fixed acids include tartaric, malic, and citric acid which are all found in the grape as well as lactic and succinic which are produced during fermentation. The undesirable acid is acetic which is volatile and too much of this and the wine starts to turn to vinegar. Words to describe acidity (from too littler to much) flat, flabby, soft, fresh, lively, crisp, firm sharp, green, tart, acid.
Gives wine it’s characteristic “weight”. Words to describe are light, medium-bodied, full-bodied, heady, heavy, alcoholic.
Smell that come from the grape rather than from ageing in barrel.
wines from grapes with a particularly pronounced aroma.
The drying, gripping sensation in the mouth. One of the characters of tannins.
The first impression of wine in the mouth.
The hard, unyielding impression given by wine with high tannin which needs time to soften.