Acidity: Is what gives wines their freshness. Most noticeable detected on the sides of your tongue as a tingling sensation.

Alcohol: at low levels, wine will appear watery, at high levels, it will give a hot burning sensation. high viscosity can also be a sign of high alcohol.

Body: or mouthfeel is linked heavily to viscosity and alcohol. Simply put, light bodied wines are like water, full-bodied wines are like full-fat cream.

Finish: How long the sensations of the wine last after you have swallowed or spat out the wine. Wines with long finish are often seen as high quality.

Intensity:

(Appearance) how dense is the colour? Tilt your glass at 45° & see how far the colour extends from the rim to the bowl.

(Smell) If you can detect aromas without having to stick your nose in the glass, the wine is pronounced.

Mineral: Mineral notes include “stony,” “flinty,” “slate,” “granite” or “limestone.” Also generally described as ‘elegant’, ‘lean’, ‘pure’ and ‘acid’.

Oak: Can be detected in a wine through notes of vanilla, toast, tobacco, cedar & coconut. It can also affect colour, If this is a white wine, the longer the wine sits in oak, the darker a yellow it will become. If the wine is red, colour is not affected as much, but often the longer the wine sits in oak, the darker red it can become.

Sweetness: Not to be confused with fruitiness. dipping the tip of the tongue into the wine will help as the tip of the tongue is very sensitive to sweetness.

Tannin: is extracted from the grape skin and oak. Tannin causes your mouth to dry up and will leave a texture in your mouth. It’s felt most clearly on your gums above your front teeth, so ensure you coat this part of your mouth with wine.

Viscosity: High viscosity wines will have pronounced tears or legs. This means the wine is high in either sugar or alcohol.