Wset

too much acid in the wine produces an effect on the palate similar to straight lemon juice this is what people are reffering to when they say a wine is too sour

the wine taste and smells like vinegar this is a result of a baterial defect

the fresh smell of grapes in the wine

the right combination of sugar and acid in the wine in the same way that any ripe fruit freshly picked contains a pleasing balance of sugar and fruit acid

unlike the aroma this is a complex smell that comes from wines as it matures it may include the woody scent that comes from the barrel aging or it may contain elements that you would never think to associate with grapes such as tar, leather, violets, cedar, pepper etc.

the weight of the wine in the mouthmostly resulting from the alcohol a full bodied wine is usually between 12-14% alcohol the higher the alcohol the heavier the wine will feelon the palate

the opposite of sweet.

pleasing, fragrant, perfume in white wines

a descriptive term for aroma and taste of fruit in the wine there are those who often confuse this with sweet but wine can be both fruity and very dry at the same time

low in alcohol and presumably calories

used interchangeably with aroma and bouquet also used as  a verb to smell the wine eg: the wine writer nosed the wine.

wine exposed to too much air becomes darker in colour and nutty ans flat in flavour

a term often used to describe an individual complete sense of taste it is more specifically the final result of contributions by the tongue teeth gums nasal cavity and cheeks when tastign wine

you already know this one

a component in young wines and especially red wines that drop out slowly with bottle aging it gives the same taste and gritty feeling in the mouth as tea that is too strong