Going to Diamond Estates this weekend. This is from their site.
Acidity– There are many acids that are essential for zest, freshness, aroma and long life in a wine. The best wines have enough acid to balance the sweetness and flavours of the wine. Too much acid makes the wine taste sharp.
Aroma – The primary smell of young wine. The aroma of wine will change as it develops.
Balance– The relationship of all the physical components of the wine: fruit, acid, tannin, alcohol. When a wine is well balanced its elements have combined to produce a harmonious and satisfying sensation.
Body– The weight of the wine in the mouth related to its alcoholic content and extract.
Bouquet– The pleasant and characteristic smell of mature wine. Also more specifically refers to the odour created by the development of the wine as it ages.
Dry – Lacking in sweetness; on the sugar code refers to a (0).
Horizontal Tasting– A number of different wines of the same vintage are compared.
Nose– A winetaster’s term for aroma or bouquet.
Off- Dry– A term used to connote wines with a slight sweetness to them; on the sugar code refers to (1) – (3).
Sediment – Solid matter deposited in a bottle in the course of the maturing process. It is harmless and can be decanted before serving.
Tannins– An astringent acid found to some degree in all wine, but more in red wine that in white. The proper degree of tannic acid is essential to age high-quality red wines. They are found in the skins, stalks and seeds of the grapes and can also be absorbed into wine from oak barrels.
Vertical Tasting– A comparison of different vintages of the same wine.
Weight – The heaviness or lightness of a wine depending on the alcohol and extract it contains. It varies with the type of grape, wine and climate.