Acetic - All wines contain acetic acid - (ie: vinegar). Normally the amount is insignificant and may even enhance flavor. At a little less than 0.10% content, the flavor becomes noticeable and the wine is termed acetic. Above 0.10% content is considered a strong fault. A related substance, ethyl acetate, contributes the smell associated with acetic acid content.

Acidity - Acid ... term used to describe a tart or sour taste in the mouth when total acidity of the wine is high. Acidity ... term used on labels to express the total acid content of the wine. The acids referred to are citric, lactic, malic and tartaric. Desirable acid content on dry wines falls between 0.6% and 0.75% of the wines volume. For sweet wines it should not be less than 0.70% of the volume.

Body - The effect on the taster's palate usually experienced from a combination of alcohol, glycerin and sugar content. Often described as "full", "meaty" or "weighty".

Bouquet - Near synonym for "aroma". Term generally restricted to description of odors from poured bottled wines.

Complex - Almost a synonym for "breed". Possesses that elusive quality where many layers of flavor separate a great wine from a very good one. Balance combines all flavor and taste components in almost miraculous harmony.