Acrid: Describes a wine with high acidity. This is often apparent in cheap red wines. 

Assertive: Upfront, forward.

Attractive: A lighter style, fresh, easy to drink wine.

Balanced: Indicates that the fruit, acid, wood flavors are in the right proportion. 

Crisp: Denotes a fresh, young wine with good acidity.

Closed: Describes wines that are concentrated and have character, but are shy in aroma or flavor.

Complete: A full-bodied wine rich in extracts with a pronounced finish.

Complex: Describes a wine that combines all flavor and taste components in almost miraculous harmony.

Delicate: Used to describe light- to medium-weight wines with good flavors.

Dense: Describes a wine that has concentrated aromas on the nose and palate, desirable in young wines.

Depth: Describes the complexity and concentration of flavors in a wine.

Developed: Refers to the maturity of a wine.

Elegant: Describes a wine of grace, balance and beauty.

Fading: Describes a wine that is losing color, fruit or flavor, usually as a result of age.

Flabby: Lacking acidity on the palate.

Flat: Having low acidity; the next stage after flabby; or refers to a sparkling wine that has lost its bubbles.

Full-Bodied: Fills the mouth. Opposite of 'Thin-bodied.'

Graceful: Describes a wine that is subtly harmonious and pleasing.

Potent: Describes a strong, intense, powerful wine.

Robust: Describes a full-bodied, intense and vigorous wine; possibly inflated.

Round: Describes a well-balanced wine in fruit, tannins and body.

Seductive: A wine that is appealing.

Short: Describes a wine that does not remain on the palate after swallowing.

Simple: Describes a wine with few characteristics that follow the initial impression.

Soft: Describes a wine with low acid/tannin, or alcohol content with little impact on the palate.

Supple: Describes a wine with well-balanced tannins and fruit characteristics.

Bite: A marked degree of acidity or tannin. 

Bitter: One of the four basic tastes. Considered a fault if the bitterness dominates the flavor or aftertaste. 

Butter: It refers to both flavor and texture or mouthfeel.

Chewy: Describes rich, heavy, tannic wines that are full-bodied.

Corked: The wine tastes of cork, it is unpleasant to smell and taste, slightly musty.

Dirty: Covers any and all foul, rank, off-putting smells that can occur in a wine, including those caused by bad barrels or corks. 

Earthy: Describes a wine that tastes of soil, most common in red wines. 

Flinty: Describe the aroma or taste of some white wines; like the odor of flint striking steel.

Fruity: Describes any quality referring to the body and richness of a wine, i.e., "appley," "berrylike" or "herbaceous." 

Green: Tasting of unripe fruit. Not necessarily a bad thing, especially in a Riesling.

Heady: Used to describe the smell of a wine high in alcohol. Herbaceous: The taste and smell of herbs.

Murky: Lacking brightness, turbid or swampy. Musty: Having a moldy smell.

Oaky: Describes the aroma and taste of oak.

Oxidized: Describes stale or "off" wines.

Peppery: Describes the taste of pepper in a wine; sharper than 'Spicy.'

Perfumed: Refers to a delicate bouquet.

Smoky: Describes a subtle wood-smoke aroma.

Spicy: Describes the presence of spice flavors such as anise, cinnamon, cloves, mint and pepper, often present in complex wines.

Sweet: One of the four basic tastes. Describes the presence of residual sugar and/or glycerin.

Tannin: Describes a dry sensation, with flavors of leather and tea.

Tart: Sharp-tasting because of acidity. See also 'Acidic.'

Toasty: Describe a hint of the wooden barrel. Usually associated with dry white wines.

Velvety: Having rich flavor and a silky texture.

Zesty: A wine that's invigorating