Fleshy - Wines with concentrated flavours and a low level of acidity.
Forward - Ready to drink early
Full-bodied - Wines with a lot of fruit concentration and alcohol.
Hard - Wines with astringent tannins.
Length - The length of time you can taste the wine after it’s been swallowed. An indication of quality: the longer the length, the better the quality.
Mouth-Filling - Concentrated wines that have a high fruit extract.
Oxidized - When a wine loses its freshness and becomes too old and takes on a stale smell and taste.
Rich - Wines with a good concentration of ripe fruit.
Soft - Wines that are round and fruity with balanced acidity.
Sweetness - Comes from the natural sugars in very ripe grapes that remains after the wine has been fermented.
Tannic - Wines with a firmness or roughness which gives ageing potential when backed with ripe fruit.
Tannin - Detected all around the gums and mouth by an astringent mouth-drying sensation (similar to drinking a very strong cup of tea). Tannin comes from the grape skins and pips, and from oak ageing; it is mainly found in red wines.
Tightly knit - Young wines with high acidity and tannins, yet to open and develop.
Unctuous - Layers of concentrated fruit, with layers of glycerine, particularly in sweetwines.
Viscous - Concentrated, fat, almost thick wines with a great density of fruit extract and glycerine.
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