A wine with unusual or unexpected flavors and aromas, often associated with wines from lesser-known regions

Generally a taste that comes with Chardonnay's that have been Oaked - literally with a subtle "butter" Flavor.

In practice, another way of saying aroma. However - professionals are typically referring to smells that occur in winemaking (such as oak). Some use the term when referring to high quality wines with very pleasant Aromas.

Generally refers to if a wines Acidity, Alcohol, Residual Sugar, Aromas, Flavors, and all other components work together for a pleasant experience. A "Balanced" wine have no characteristics that stick out in awkward or unpleasant manner.

Descriptor for a wine that has compounds that bind with saliva, causing it to lose lubrication. Mostly found in red wines with high Tannin.

The sensation that is left after swallowing wine. Also known as the Finish - this is an important characteristic that is associated with the quality of the wine. High quality wines tend to have a pleasant, lingering finish that matches or balances the initial

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Wines with high acidity taste tart and zesty. Red wines have more tart fruit characteristics (versus “sweet fruit”). White wines are often described with characteristics similar to lemon or lime juice.