Wine Taster's Glossary 
 
ACIDITY
One of the primary components of a wine's taste. Acidity must be finely tuned if a wine is to have  

BALANCE. If a wine has too little acid, it becomes DULL; if it has too much, it becomes too tart or sour on the palate. Controlling acidity, both in the vineyard and in the winery, is a large part of the winemaker's job.

AROMA
A specific smell in a wine. One might speak of the "floral aroma" of a Riesling, for example. Contrast this with the more general term NOSE.

AROMATIC
Having a pronounced and specific impact on the olfactory sense. Herbal, floral, or spicy are some descriptors for aromatic wines.

BALANCE
A harmonious interplay among the many components of a wine, including ACIDITY, TANNINS, TEXTURE, and OAK.

BIG
Robust, intense, full-bodied, and high in alcohol. Synonym: FAT.

BODY
The richness and viscosity of a wine, which is usually tied closely to the amount of alcohol in the wine. Among reds, Cabernet Sauvignon typically has more body than Pinot Noir, for example. Body also affects both the COLOR and the MOUTH FEEL of a wine.

BOTRYTIS CINEREA
Pronounced boh-TRI-tis sin-EHR-ee-uh, this is a desirable fungus (also called "noble rot") that can attack grapes left on the vine past ripeness. Many late-harvest and dessert wines are affected by botrytis. Botrytized wines have added extract (those substances that contribute to the character and flavor of a wine) and, consequently, are richer, with a distinctive honeylike taste.

BOUQUET
A term (seldom used today) that refers to a wine's smell, particularly the AROMAS that wines acquire as they age. See also the more current term NOSE.

BRISK
See CRISP.

BRUT
A term designating a sparkling wine or Champagne that is bone-DRY to the taste.

BREEDING
A quality of finesse and BALANCE, without heaviness or coarseness. See also ELEGANT.

BUTTERY
Having the taste of butter. Actually, the compound that can give wine a buttery taste is the same one that is found in butter. Wines that have undergone MALOLACTIC FERMENTATION are commonly found to have buttery flavor qualities.