Typical Terms For Evaluating White Wines, by austinyankee

Floral: honeysuckle, jasmine, peach blossom scents on the nose.

Body: compare light to medium to heavy, describes mouth feel as if skim milk to whole milk to heavy cream

Acid: pleasant = crisp, high = mild heart burn, lacking = blah

Tree Fruit: apple, pear, apricot, peach

Citrus Fruit: lemon, lime, grapefruit, orange, tangerine

Tropical Fruit: pineapple, kiwi, melon, star fruit, banana, coconut

Oak Flavors: toast, smoke, spice, vanilla, butterscoth, carmel, nuts

Other: yeasty, mineral, herbs, white pepper, grass, cat urine

Finish: length of time taste lingers ( the longer the better)

Balance: all factors are well integrated

by austinyankee