Acidity - gives a wine backbone
Claret - the English term for French red wine from Bordeaux
Fermentation - yeasts feeding on sugar which converts this to alcohol
Fruit - taste of fruit
Length - how long the flavour remains in the mouth
Nose - smell of a wine
Oak Barrel - imparts oak and vanilla flavours
Reserve - a term used to describe a wine that his been aged longer than normal. Usually indicates higher quality
Superior - wine with extra alcohol and grapes are usually of a higher quality i.e Bordeaux Superior
Tannin - substance that makes the mouth feel dry but also gives the wine backbone
Vegetal - aromas of vegetation. Not a good sign in a wine
Vinification - process of turning the grapes into wine
Vintage - the year when the wine was produced
Weight - feel of the wine in the mouth
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