Body: Means intensity of wine

Tannins: Derived from grape skins and wood (oak barrels). Used to stabilize wine and buffer it against oxidation. Provides texture and mouthfeel to wine as well as a sense of with and structure.

Sweetness: Called residual sugar and is the unfermented grape sugars left over in the wine after fermentation has completed. Can range from Dry (0) to Sweet 2-3%.

Alcohol: The average glass of wine contains 12-15% ETHANOL. Has a profound effect on the taste and age-ability of wine.

Acidity: Gives the wine its tart and sour taste. Terms like zesty, bright, tart, zippy and fresh are often used in tasting notes to describe higher acidity wines.

Higher acidity wines taste lighter-bodied and less sweet.

Wines with lower acidity taste fuller bodied and sweeter.

When acidity is too low, wines are often described as tasting flat, dull, soft ,or flabby.

When acidity is too high, wines are often described as tasting spicy, sharp, or too sour.

Wine grapes are different from table grapes. They are smaller, sweeter, contain seeds and have thicker skins. These traits have proven to be better for making wines.

Vintage: refers to the year that the grapes were harvested.

Sulfites are used in wine to extend its life. There are fewer sulfitesin red wines than white wines.

A standard serving of wine is 5 ounces (150ml)